If you are cooking Chinese cuisine have any questions, I think I can help you.
- Thread starter hongshai1
- Start date
hongshai1, do you have a good recipe for barbecued pork? This is the recipe I use now >>
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=60734
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=60734
My cooking with you some different methods
In China, Barbecued Pork cooked oven cooking method is used, but with a frying pan. Only the sale of its shops will be used in the oven. My English was not good, so please forgive you, I will try my best to master cooking methods will be written.
The following are my cooking methods:
1 lb. Pork tenderloin
A lot of starch
CHARSIUSAUCE (LEEKUMKEE)
Note: CHARSIUSAUCE Asia in a corner of the food found in supermarkets.
Directions:
1. Some of the pork cut to 2 CM sheet, and then with a knife in the back of the pork on both sides carefully beating, pork has become soft, to sauces could penetrate them;
2. With a small amount of starch and sugar in each spread evenly on both sides of pork, marinated 10 minutes;
3. Then spoon scoop out CHARSIUSAUCE, smearing the pork on both sides, remember, applied to the amount, this will be delicious;
4. Cling film wrapped live pork marinated in the refrigerator, a (General I produced this afternoon, the next day at noon will be nearly out);
5. Marinated pork after the Add oil in a frying pan and heat, such as heating oil down after pork, and pork to the pan contacts immediately after a change in colour flip it, and so on the other side to change color , with low temperature, slowly cooked, pay attention to the temperature, not frequent turnover also advised not to scorch it. Can wait until the pork pieces with chopsticks laid bare, simple and delicious on pork!
Tips:
1, to the selection of pork meat mainly to the middle folder like some of the fatty layer of fat, succulent taste, and cooking fatty layer in the process of melting into the pork will be internal, taste better;
2, must not in accordance with the specification CHARSIUSAUCE bottles directed by the weight of time to do and marinated pork, according to their instructions to the method of pork Meidaobuhao; applied to the CHARSIUSAUCE weight, pickled long time ! Although literature is roasted, grilled to fried change but more health, taste the same! ^ _ ^
3, by using high temperature will Yanhao fried pork, the meat can in a short period of time condensation thin surface layer, the blockade live inside the gravy and then use low-temperature cooked slowly so that the internal cooking pork meat is very tender not hardware.
4, pork soft pounded on the back with a knife, to sauces infiltration; sugar and starch but not necessarily by adding too much, according to their own taste can be added.
In China, Barbecued Pork cooked oven cooking method is used, but with a frying pan. Only the sale of its shops will be used in the oven. My English was not good, so please forgive you, I will try my best to master cooking methods will be written.
The following are my cooking methods:
1 lb. Pork tenderloin
A lot of starch
CHARSIUSAUCE (LEEKUMKEE)
Note: CHARSIUSAUCE Asia in a corner of the food found in supermarkets.
Directions:
1. Some of the pork cut to 2 CM sheet, and then with a knife in the back of the pork on both sides carefully beating, pork has become soft, to sauces could penetrate them;
2. With a small amount of starch and sugar in each spread evenly on both sides of pork, marinated 10 minutes;
3. Then spoon scoop out CHARSIUSAUCE, smearing the pork on both sides, remember, applied to the amount, this will be delicious;
4. Cling film wrapped live pork marinated in the refrigerator, a (General I produced this afternoon, the next day at noon will be nearly out);
5. Marinated pork after the Add oil in a frying pan and heat, such as heating oil down after pork, and pork to the pan contacts immediately after a change in colour flip it, and so on the other side to change color , with low temperature, slowly cooked, pay attention to the temperature, not frequent turnover also advised not to scorch it. Can wait until the pork pieces with chopsticks laid bare, simple and delicious on pork!
Tips:
1, to the selection of pork meat mainly to the middle folder like some of the fatty layer of fat, succulent taste, and cooking fatty layer in the process of melting into the pork will be internal, taste better;
2, must not in accordance with the specification CHARSIUSAUCE bottles directed by the weight of time to do and marinated pork, according to their instructions to the method of pork Meidaobuhao; applied to the CHARSIUSAUCE weight, pickled long time ! Although literature is roasted, grilled to fried change but more health, taste the same! ^ _ ^
3, by using high temperature will Yanhao fried pork, the meat can in a short period of time condensation thin surface layer, the blockade live inside the gravy and then use low-temperature cooked slowly so that the internal cooking pork meat is very tender not hardware.
4, pork soft pounded on the back with a knife, to sauces infiltration; sugar and starch but not necessarily by adding too much, according to their own taste can be added.
the method of pounding is interesting - I thought the tenderloin was always cooked whole!
I am familiar with the CHARSIU SAUCE - yum! I have only had the pork that was baked whole and then cut after baking. I might try this pounding method - sounds very tasty, but much more calories with the sugar, cornstarch and frying. Do you use regular cornstarch, or rice starch?
I am familiar with the CHARSIU SAUCE - yum! I have only had the pork that was baked whole and then cut after baking. I might try this pounding method - sounds very tasty, but much more calories with the sugar, cornstarch and frying. Do you use regular cornstarch, or rice starch?
) Welcome, hongshai!