Roasted meat is a folk eating method with a long history, and it is also a traditional famous dish in Guangdong. The barbecue looks very attractive in color, bright in appearance, full of oil and very palatable to eat. Barbecue has a unique flavor and is an eternal classic dish. Roast duck and goose are traditional dishes in Guangdong. It's made from a whole piece of raw materials. The finished product is characterized by golden red and bright color, full body, marinated juice in the abdomen and rich oil. After cutting into small pieces, the skin, bone and meat are not separated, and the entrance is separated. The skin is crisp and fragrant, the meat is smooth and delicious, and the bones are soft and fragrant. Roast duck and goose are beautifully made. When barbecuing, use high quality charcoal as fuel. When burned to the end of the cigarette, turn the duck over in time. The roast duck goose skin is yellow, soft, sweet and tender, and very delicious. If it is served with roast goose or sour plum sauce, it will have a special flavor. Barbecue generally refers to barbecue, pickling and waxing meat food. Factory roasted meat has a long history, exquisite appearance and unique flavor. It is said that Kyoto bacon was the main food before the Tang Dynasty. Created local bacon. During the Tang and Song Dynasties, Arabs and Indians introduced enema food to Guangzhou, and Guangzhou chefs further integrated the enema production method with the local method of curing meat, creating a "combination of Chinese and foreign" Cantonese bacon, which is famous at home and abroad. Ingredients of Guangdong roasted meat rice recipe: main ingredients: barbecued pork 1, pork belly with two pieces of barbecued pork or 2 Jin of plum blossom, fried chicken 1, two shower juice: oyster sauce, 2 tablespoons soy sauce 1 tablespoon roast duck 1 two crystal sugar 1 tablespoon water 1 3. Slice the sausage and coat it with rice. 2. Cover with plastic wrap and microwave for 5 minutes to 3 minutes. Stir cabbage with salt and olive oil and spread it on rice. Roast bacon with red onion: seasoning: peanut oil 30. Ingredients: 200g of bacon, red pepper 1 piece, 50g of ginger, 50g of red onion, and 0g of onion1piece. The production steps of grilled bacon with red onion: 1. Wash the bacon and cut it into thick slices, peel and cut the red onion, slice the red pepper, slice the ginger and cut the onion. 2. Add oil to the pot, stir-fry ginger and bacon. 3. Then add clear soup, salt, monosodium glutamate, soy sauce king, red pepper and onion. When boiling on low heat, thicken with wet cornstarch and pour sesame oil into the plate. Detailed production method of roasted meat Roasted meat-crispy roasted meat is called a must because of its loose meat quality and crisp taste. A piece of meat can taste three flavors. First, the skin will feel crisp, then the fat will feel soft, and finally the lean meat will feel sweet. Practice: 1, shave pig hair, use needle "Ji" pig skin, the more the better. Turn the pork upside down, draw several parallel lines with a knife, and mix the spiced powder, pepper and monosodium glutamate. The mixed seasoning looks a bit like three-in-one coffee powder. You can spread the seasoning evenly on one side of the pork, and the pigskin only needs to be rubbed by hand. (You can put it in a flat-bottomed pot and add water) and then hang it up to dry the water (especially the pigskin can be dried by a fan until it is a little dry and hard before it can be officially roasted) .5 Meat under two inches should be roasted at 180 degrees for 35 minutes. According to the skin condition, you should sweep it with oil, and then sweep it again at regular intervals (sweeping oil can increase the temperature of the other person's skin, and) whether the two things are brittle or not depends on whether the surface is dry. How can you dry them without drying them? How can it be brittle without drying? 2) It may be crisp if roasted enough, but it will soon become soft and the moisture inside will rise, so sometimes the barbecue bought outside will not be crisp after two hours. What can some people do if they can cook in water for a day? Boiling water has two meanings. 1) can remove black substances. 2) It will make the skin looser when baked. The small effect of the oven is similar. When baking, it is easy to raise the temperature by sweeping the raw oil on the skin. What is the specific method of baking skin in Hong Kong? Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some braised dishes. Generally, it is pickled with secret sauce for a period of time, and then baked in the furnace. The skin of roast goose and suckling pig is crisp and fat, and tastes slightly sweet like Cantonese. The roast goose in Shenjing and the squab in Huatian are "time-honored brands". Guangdong people always bring suckling pigs to worship God on holidays, and movies (videos) also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as stewed goose's feet (wings) and salted duck's kidneys. In fact, roasted meat can be divided into "burning" and "wax", but now people always call "roasted meat" together and don't care much about the types. It says "burn". Let's add "wax" below. The varieties of bacon are: sausage, bacon, bacon, Meiji wind cake, egg yolk phoenix lamp, meat sealed with sauce, dried meat, money slice, preserved pig heart, preserved meat slice, black bean duck, preserved pigeon, preserved chicken leg, preserved suckling pig, preserved fish fillet and so on. Using advanced solar energy (pollution-free) drying technology, the bacon produced has the characteristics of natural drying, crisp and tender clothes, bright color, sweet and delicious taste and unique taste. Bacon usually includes sausages, bacon, preserved chicken, preserved duck and so on. Take an appropriate amount of each, put it into the cooked clay pot rice, and add a spoonful of soy sauce when serving. It is really convenient and delicious to eat. In the good season of eating bacon, a pot of oily and delicious clay pot rice is the most appetizing. There are many kinds of clay pot rice that we are familiar with, but bacon rice is the most popular, because fat and thin bacon tastes particularly fragrant! 1. Making bacon rice is no different from ordinary cooking. All kinds of stoves and woks can be used, but it is best to use casserole or casserole, which tastes very good. 2. Pay attention to the rice soup when cooking bacon rice. It has not been completely dried. When blisters are found on rice noodles, bacon can be added at this time. 3. Take original sausage meat, gold and silver liver, whole duck leg, duck breast, preserved duck, preserved chicken, etc. , and put them flat on the rice noodles. 4. Cover the pot immediately. After the rice is cooked, leave some small fire and simmer 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 put it on the plate. 6. Bacon rice is delicious and oily, and bacon is the perfect way to eat it. 7. If you don't cook with rice, you can put the original strips or whole pieces of bacon in a basin, put them on a bamboo grate in a pot or steam them in a steamer. If you quickly pick it up and fry it, it will taste good, but don't boil it in water, because it will be very weak. The way of barbecue is 1. Scrape the pig's hair clean and use needles to "auspicious" the pig's skin. The more, the better. Turn the pork upside down, draw a few parallel lines with a knife, and mix the spiced pepper with monosodium glutamate. The mixed seasoning looks a bit like three-in-one coffee powder. You can spread the seasoning evenly on one side of the pork, and the pigskin only needs to be rubbed by hand. (You can put it in a flat-bottomed pot and add water) and then hang it up to dry the water (especially the pigskin can be dried by a fan until it is a little dry and hard before it can be officially roasted) .5 Meat under two inches should be roasted at 180 degrees for 35 minutes. According to the skin condition, you should sweep it with oil, and then sweep it again at regular intervals (sweeping oil can increase the temperature of the other person's skin, and) whether the two things are brittle or not depends on whether the surface is dry. How can you dry them without drying them? How can it be brittle without drying? 2) It may be crisp if roasted enough, but it will soon become soft and the moisture inside will rise, so sometimes the barbecue bought outside will not be crisp after two hours. What can some people do if they can cook in water for a day? Sprinkling boiling water also has two meanings: 1) can remove black substances; 2) It can make the skin bake more loosely. The small effect of the oven is similar. When baking, it is easy to heat up by sweeping away the raw oil on the skin. The method of frying skin bamboo shoots and roasting bacon is 500 grams of raw materials, 500 grams of bamboo shoots, 50 grams of mash juice, 0/5 grams of ginger/kloc-,65438 pepper+pepper. Practice 1, bacon (third-line bacon is better) charred skin, soaked in hot water, scraped clean, cut into 2 cm pieces, and fried in a pot. Wash bamboo shoots, soak them in boiling water, take them out and cut them into hob blocks. Ginger is broken and onion is knotted. 2. Put the chicken bones at the bottom of the casserole, pile the bacon slices on the chicken bones, add fresh soup and boil it with strong fire, skim off the floating foam, and add ginger, onion, sugar, pepper and mash juice to boil; When the bacon is cooked to 70% maturity with medium fire, add bamboo shoots to boil, add refined salt, and cook slowly with low fire until the bacon skin is cooked with bamboo shoots. Take out ginger, onion and chicken bones, add monosodium glutamate, and take out the pot until the juice is bright and oily. The practice of burning bacon with bamboo shoots 2 1. Soak the bacon at the tip of pig's ass for a day to kill the salty taste, press it in a pressure cooker for 5 minutes, or boil it in water for 20 minutes, cool it and cut it into thin slices. Bamboo shoots are cut in batches. Don't dry the meat with a small torch, otherwise it won't taste good. Just cook until it is transparent. Stir-fry ginger slices and shallots, stir-fry dried peppers, stir-fry bamboo shoots, put two spoonfuls of soy sauce, and add some salt according to taste. Bamboo shoots are more salt-absorbing, and without them, they have no taste. If there are too many of them, they will become salty. We must pay attention to the adjustment of taste. 3, put some water to simmer for a while, don't drain the juice, pour out the rice to eat.

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