What can replace barbecued pork sauce? Why is barbecued pork called barbecued pork

Barbecued pork, many people have eaten barbecued pork rice or barbecued pork ribs, but they don't know the name. So, what can be used instead of barbecued pork sauce? Why is barbecued pork called barbecued pork

What can replace barbecued pork sauce?

You can use honey or make barbecued pork sauce yourself.

Raw materials:

Onion14, ginger 30g, 2 onions, white powder160g, corn flour160g, and water 300㏄.

Seasoning:

600g of fine sugar, oyster sauce 1 tbsp, soy sauce 1 tbsp, pepper 1 tbsp, sesame oil 1 tbsp, water 1200 tbsp.

Exercise:

1. Shred onion and cut into chopped green onion for later use;

2. Hot oil pan: put the material (1) in the pan and stir-fry until the water boils and the sugar melts, then turn to low heat; 3. Mix the ingredients (2) evenly, pour in, wait for the sauce to thicken, keep it cool, and then use it.

Why is barbecued pork called barbecued pork

If you grab a random person on the side of the road and ask him, "What is the best food in your heart that can represent Cantonese cuisine?" I believe that more than 90% people will blurt out "barbecued pork" without hesitation. The remaining 10% must be Laoguang. We have been bombarded by TVB TV series and Hong Kong movies since childhood, even though we are not from Guangdong, even though we have never been to Guangdong and Hong Kong.

In fact, it's not just China. Barbecued pork, a delicious food, has a large number of fans overseas. In recent years, the Oxford English Dictionary has also included Hong Kong-style English and barbecued pork in its dictionary.

The full name of barbecued pork is barbecued pork. It was not originally sold as an independent barbecue food, but as an accessory product of roasted golden pigs. The name of barbecued pork is developed from "inserted burning". The so-called pork tenderloin is made by inserting pork tenderloin into the belly of a golden roast pig and grilling it together. It is the best part of the whole roast pig, but a pig has only two tenderloins, which is difficult to meet the needs of consumers. Later, the butcher bought pork tenderloin separately and burned it with a fork. Over time, the name of Shao was replaced by barbecued pork. Insert burning is cooked in the pig's stomach through thermal radiation barbecue; It can lock the juice of tenderloin to the maximum extent and keep its fresh and tender taste. Roast the barbecued pork directly with an open flame. The high temperature during baking leads to the rapid contraction and water loss of muscle fibers. The result of this firing is that the tenderloin is dry and rough, just like the residue of chewing wood.

Later, diners who are very particular about their diet suggested to the store that the tenderloin tastes so bad that it is better to make it with pork and thin plum heads (boneless scapular meat). When roasting fat meat with big fire, the fat will turn into lard and stay on the surface of pork, which greatly prevents the gravy from losing.

In addition, the barbecued pork is roasted with caramel to relieve the fire and not dry, and give the barbecued pork a sweet aroma and smoky flavor. If barbecued pork is delicious, besides the choice of pork parts, pickling is also the second step to success. The conventional marinade for barbecued pork mainly includes soy sauce, sugar, salt, garlic, south milk, spiced powder and wine. First, put the prepared meat into a container, spread it evenly on the surface of the meat with south milk, and then gradually pour in other seasonings for curing. In order to maximize flavor, it should be marinated for at least 2 hours. After baking, you should also dip the meat in caramel before ordering.

Classical barbecued pork, because soy sauce was added (soy sauce was not subdivided at that time, and soy sauce was not used), and the color was brown. Later, perhaps for the purpose of attracting people through sales, most barbecue merchants gradually gave up traditional soy sauce and changed to soy sauce, and added monascus to make barbecued pork red and attractive. It's like barbecued pork today.

What's the difference between braised pork and braised pork?

Braised vegetables, such as braised chicken, stewed duck, stewed pork belly, dried bean curd, stewed eggs, etc., are cooked or soaked in marinade prepared in advance.

Barbecued pork is roasted in an oven or an open flame. In the past, when there was no oven, bamboo slices were used to fork and barbecue, hence the name.