How to cook roasted rice?

Every place has its own local characteristics and customs, among which roasted meat is one of Cantonese dishes and is also liked by many people. It tastes unique and delicious, but we often eat some delicious barbecue in restaurants or restaurants. In fact, if we master the method of making it, we can make it very delicious at home. Let's learn about the practice of roasted meat together.

Roasted meat is a traditional dish of Han nationality and belongs to Cantonese cuisine. It includes roast goose, squab, suckling pig, barbecued pork and some brine dishes. In fact, barbecue can be divided into two types: "roast" and "wax", but now people always call "barbecue" together, and they don't care much about the type. Barbecue is usually soaked in secret sauce for a period of time, and then baked in the oven. The skin of roast goose and suckling pig is crisp and fat, with a little sweetness that Cantonese like.

But in Chongqing, Sichuan and other places, roasted meat is spiced, and it is mostly made of pork, including pig's head meat, pig's ears, pig's nose (arched mouth), pig's fat intestines, pig's tail and so on. Sliced and seasoned to make delicious cold dishes, crispy and delicious, which are deeply loved by people.

The practice of barbecue

1. Cooking bacon rice is no different from ordinary cooking, so all kinds of stoves and pots can be used, but it is best to use casserole or casserole.

2. Pay attention to the rice soup when cooking bacon rice. The bacon has not been completely dried. When blisters are found on the rice noodles, bacon can be added at this time.

3. Take sausage meat, gold and silver liver, whole duck leg, duck breast, preserved duck, preserved chicken and so on. And then lay them flat on the rice noodles.

4. Cover the pot immediately. After the rice is cooked, leave some small fire to stew for a while, but don't open the lid to prevent the fragrance from leaking out, so that the rice is cooked and the bacon is cooked.

5. Uncover the lid, take out the cooked bacon, cut it into pieces, and eat it on the plate.

6. Bacon rice is delicious and oily, and it is the perfect way to eat with bacon.

7. If you don't cook with rice, you can put the original strips or whole bacon in a basin, put it on a bamboo grid in the pot or steam it out in a steamer. If you pick it up quickly and fry it, it will taste delicious, but don't boil it in water, because it will be weak.

working methods

1 two or three Jin of pork belly, scrape the pig hair clean, and "scrape" the pig skin with a needle, the more the better.

Turn the pork upside down, draw several parallel straight lines with a knife, and mix the spiced pepper with monosodium glutamate. The mixed seasoning looks a bit like three-in-one coffee powder.

Spread the seasoning evenly on one side of the pork belly. Just wipe the remaining seasoning on the pigskin by hand and marinate it for a long time.

Scald the pigskin with boiling water, and the meat can be lightly drenched and turned white. (you can put it in a flat-bottomed pot and add water), then hang it to dry (especially the pigskin can be dried by fan until it is a little dry and hard before it can be officially baked)

For meat less than two inches thick, it should be baked at 180 degrees for 35 minutes. According to the skin condition, use a broom to sweep the oil, and then sweep it every once in a while (sweeping the oil can increase the temperature of the skin, thus bursting. If a big bubble looks like a tumor, pierce it with a long needle and flatten it with a knife. If it is too small, don't let the oil rebound, it will later.

The above is an introduction to the practice of roasted meat. Friends who like to eat roasted meat can make successful roasted meat at home as long as they follow its operation process. In this way, we can enjoy life in the process of making food and effectively relieve the pressure at work, which is a more meaningful thing.