Fork roast puff pastry
Ingredients: pork ribs 3000 g. Hollow bread (a type of bread bait made from pasta).
Seasoning: Sesame oil 25 g, cotton sugar 200 g, sweet sauce 250 g, refined salt 10 g, green onion 15 g.
Preparation method: 1, put the square meat with 7 ribs in the middle of the middle on the cutting board, cut it from the middle of the rib with a knife (can not cut the ribs), and repair the four sides to grow about 30 cm and the width of about 20 cm long squares, and then use sharpened bamboo chopsticks to poke many small eyes on the meat surface for heat exhaust. Use an iron fork to double teeth from between the second and sixth ribs of the meat block, fork in the bone seam, fork to 7 cm, tilt the fork clip, fork in at 7 cm intervals, and finally fork the tip from the other side, and then use two sharpened bamboo chopsticks to fork on both sides of the rib meat, pinned to the fork teeth.
2, when the reed wood in the hearth is burned to no flames, smoke-free, and then put the meat pieces (skin down) into the oven for 20 minutes, until the meat is dry with moisture, when the meat skin is black glaze color, leave the fire, wet the meat skin with a damp cloth, scrape off the scorched skin on the skin.
3, use this method to bake again, apply a layer of sesame oil and continue to bake until the skin is brown and away from the fire, and then scrape off the charred skin. Bake again according to this method. Finally, the meat is turned over and roasted until the ribs contract, the bones stick out, and the meat is ripe and out of the heat.
4, when eating, the meat skin is roasted downwards for half an hour, so that the fat oil penetrates into the meat skin, when it makes a "squeaking" sound, it is out of the heat, and then placed on the cutting board with a blade under the crisp skin, cut into diamond-shaped pieces and served first, and then the meat is cut into thin slices and plated on the table.
5, when eating, with green onions, sweet sauce and hollow food.
Char siu chicken
Ingredients: 1 chicken (about 1000 g).
Seasoning: 300 grams of pork mesh oil, 100 grams of pork, 50 grams of winter vegetables, 50 grams of lettuce. 15 grams of soy sauce, 20 grams of cooking wine, 50 grams of lard, 2 grams of salt, 15 grams of ginger, 25 grams of green onions, 20 grams of bean flour, 15 grams of egg whites, 15 grams of sesame oil, 10 grams of pickled chili peppers, 20 grams of sweet sauce, 5 grams of sugar, 5 grams of sesame oil.
Preparation method: 1, slaughter and wash the chicken, open a small mouth to remove the internal organs, remove the head, wings, cocks, claws and leg bones, wash, with soy sauce, cooking wine, ginger rice, green onion knots to spread the inside and outside of the chicken, and marinate into the taste (about 1 hour).
2, wash the lard oil and change it to three large sheets. Cut the pork into two coarse strips, the winter vegetables into short sections, and the pickled peppers into short knots.
3, the wok on the fire, under the lard heat (about 200 ° C), shredded pork with salt, cooking wine, bean flour mixed well, then stir-fried in the pot, add winter vegetable festival stir-fry evenly, dry cold and mix into the pickled pepper, and then fill the chicken belly, the chicken skin on the sesame oil, and then wrap the chicken tightly with lard oil (a total of three layers, the second and third layers of net oil should be smeared with egg white bean flour paste).
4, with a double iron fork from the chicken wings and chicken legs flat through, into the open fire pool continuously rotated, baked until the surface of the net oil scorched skin spit oil, golden brown, chicken cooked, wipe the fork, remove) peel off the net oil, the mesh oil puff pastry and chicken are cut into strips, placed at both ends of the plate. Fill the chicken belly, remove the ginger, green onion and pickled peppers, and serve with lettuce on a plate, accompanied by sweet sauce, sugar, sesame oil and green onions.
Char siu fish
Ingredients: 1 live carp (about 750 g).
Ingredients and seasonings: 100 grams of lean pork fat, 50 grams of sprouts, 15 grams of pickled peppers. 500 grams of lard oil, 50 grams of lettuce. 30 grams of cooking wine, 10 grams of soy sauce, 5 grams of salt, 10 grams of ginger, 10 grams of green onion, 25 grams of lard, 50 grams of egg whites, 30 grams of bean flour, 15 grams of sesame oil.
Preparation method: 1, carp to scale, gills) dissect the abdomen to remove internal organs, cut off the tip of the head, tail tip, dry the water, draw a trapezoidal block on both sides of the fish body, marinate with mixed cooking wine, soy sauce, salt, ginger, green onion and other spices for 5 minutes, take out and dry and set aside.
2, pork, sprouts, pickled pepper (seeded) finely chopped, fried in lard into the pot, filled with fish belly, with bamboo skewers to lock the fish belly. Wash and dry the net oil, lay flat on the board, first wrap the fish in one layer, then smear the remaining net oil with egg white bean flour, then wrap the fish in three or four layers, and then use a small fork to pierce through the belly of the fish, the back of the fish is pierced, and the charcoal is grilled on the fire for 30 minutes.
3, keep turning when grilling until the surface of the fish is golden brown when the fork is forked. Cut the net oil from the back of the fish, brush it with sesame oil, draw out bamboo chopsticks and bamboo skewers, except for the innermost layer, the net oil is cut into about 6 cm long and 3 cm wide slices, set on the side of the fish, and the lettuce is cut into filaments and set in the corner of the plate. This dish is also called bun grilled fish. There are also those that are served without lettuce but with shallot sauce and fire sandwich cakes.
Char siu duck
Ingredients: Beijing stuffed duck (see "roast duck" for slaughtering method) 1 (weighs about 1.5 to 2 kg), 5 to 6 dried lotus leaves.
Seasoning: 7 to 8 peppercorns, 50 grams of caramel, 60 grams of green onion, 520 grams of ginger slices.
Preparation Method: (1) Take the slaughtered and hairless stuffed duck, cut a 3 to 4 cm long opening under the left and right shoulders, and put the index and middle fingers of the right hand into it to pull out the internal organs. From the bends of the legs and wings, chop off the paws and tips of the arms, respectively, and wash them.
(2) Soak the dried lotus leaves in warm water, chop them, mix them with green onions, ginger, and peppercorns, and stuff them into the duck belly from the opening.
(3) Use a special iron fork to penetrate from the inner root of the duck leg to the duck shoulder (not penetrating), and then pinch the fork tip together, through the duck neck, and wear the duck head horizontally on the two duck forks, so that the fork tip is exposed from the head 18 to 20 cm long.
(4) Pour the duck body with boiling water repeatedly (5 to 6 times) to make the duck skin expand, and then use 5 times the water to dilute the caramel, brush a layer on the duck, and put it in a ventilated place to dry.
(5) Put the duck fork on the burning charcoal, first roast the two ribs, then the spine, and finally the breasts, and the duck body is roasted until the jujube red is cooked.
(6) Wipe the roasted duck with a clean cloth, then use the blade to grow 5 cm and 3 cm wide, and then length the duck meat slices by 3 cm, width 1.5 cm, and thickness of 0.5 cm. Duck meat is usually mixed with a special sweet noodle sauce (100 points of sweet noodle sauce, 10 points of sugar, 5 points of sesame oil, stir well and steam it), add green onions, and eat it with lotus leaf cake rolls, which is even more delicious!