Piglets are bigger than suckling pigs, and smaller pigs can be called piglets.
Question 2: How big is the roast suckling pig? "Roast suckling pig" is the most famous specialty in Guangzhou. As early as the Western Zhou Dynasty, this dish was listed as one of the "Eight Treasures", which was then called "Canned Dolphin".
There is another interesting legend about roast suckling pig. A long time ago, one day, a fire broke out in the yard of a family. The fire is fierce and must be stripped. Soon, the fire rose into the sky and burned everything in the yard. At this time, the owner of the house hurried home and was shocked to see the ruins. Suddenly a smell came to my nose. The owner followed the smell and found that it was from a burnt pig. Master, look at the other side of the pig. Its skin was baked red and flat. He tasted it again and again, and it was delicious. The yard was burned down. He was sad, but he was glad to have invented a new way to eat pork. This legend originated from18th century British scholar Charlie. Lamb's article "Talking about Roast Pig".
In China, as early as the Southern and Northern Dynasties, Jia Sixie recorded the roast suckling pig as an important cooking technology achievement in Qi Yao Min Shu. He wrote: "The color is like amber, like real gold. The entrance disappears immediately, and it is as strong as Ling Xue, and it contains cream and moisture, which is extraordinary. " More than 1,400 years ago, China's cooking skills were so profound that it really amazed the world.
In the Kangxi period of Qing Dynasty, roast suckling pig was a famous court dish and became a main course in the "Manchu-Han banquet". With the popularity of "Man-Han banquet", roast suckling pigs have spread all over the country. In Guangzhou, roast suckling pigs have long been popular in the catering industry and are favored by diners.
Made of suckling pigs, it should be regarded as "Chun Xue" in old Beijing restaurants, and it is a famous dish that rich and powerful people in the court eat when they feast. Later, it spread all over the world, and it is also the most famous specialty dish in Guangzhou, and it is also a must in the famous Guangdong barbecue at home and abroad.
Legend has it that there was a professional pig hunter in ancient times who hunted wild boar for a living. His wife gave birth to a son named Fire Emperor. When the son grows up, his parents kill pigs in the mountains every day, and his son keeps pigs at home. One day, the fire emperor accidentally picked up some flints, and he was banging and playing near the pig house. Suddenly, sparks flew, and the hut caught fire, which caused a big fire. After all, the Fire Emperor is a child who is not sensible. He has never seen anything interesting at ordinary times. When he saw the fire in the hut, he was not afraid at all, but felt very happy. He was surprised to hear the crackling of firewood and the howling of pigs before they were burned to death. When the pig stopped barking, the fire caused by the fire emperor went out on its own. In the burned ruins, an unheard-of fragrance floated away. What smells so good? The fire emperor picked up the sundries and followed the taste to explore. He looked around and was surprised to find that the attractive fragrance came from those pigs with burnt skin and cooked meat. The attractive color and appetizing aroma have already made the fire emperor salivate. He couldn't help lifting the pig's leg with his hand, but he was scalded by the creaking oil on the surface of the pig's skin. He was busy licking his burning fingers with his lips, but he accidentally tasted delicious food.
When the fire emperor's parents came back from hunting, they saw that the pigsty was reduced to ashes and all the piglets were burned to death. When they were ready to call the Fire Emperor to ask for the truth, they saw that the Fire Emperor presented a delicious dish to his father-a roast suckling pig with bright Jiao Hong barbecue and fragrance. Instead of blaming his son, the father jumped for joy. My son invented a new way to eat pork! It is said that it was from this time that humans first learned that animals are more delicious when cooked.
Generation after generation, today's roast suckling pig has already improved its roasting method, and its cooking technology is very fine, making it one of the world-famous China specialties.
Raw materials: a suckling pig (3000g), refined salt 200g, white sugar100g, star anise powder 5g, spiced powder10g, south milk 20g, sesame paste 20g, white sugar 50g, garlic 5g, raw flour 20g, fenjiu 7g, and appropriate amount of sugar water.
Production method: Split the clean suckling pig from the inner cavity to flatten the pig body, then cut off the third and fourth ribs, take out all the ribs and fan bones on both sides of this part, dig out the pig brain, and cut one knife on each side of the lower jaw.
Take 125g spice, spread it evenly on the pig cavity, marinate for 30 minutes, then lift it with an iron hook, drain the water, take it out, mix all seasonings except spice and sugar water, spread it evenly on the cavity, marinate for 20 minutes, then fork it, and pour it all over the pig with boiling water to tighten the skin and harden the meat.
Put the scalded pig's head up, brush the sugar water with a row of brushes, hold up the pig's body in the inner cavity with wooden strips, stretch the front and rear legs horizontally with wooden strips, and tie the pig's hands.
Light charcoal fire, put two piles in front and back, roast the pig's head and ass to a deep red color, then puncture the hole with a needle to exhaust, brush vegetable oil on the pig, put the charcoal in a long strip to roast the pig, and turn the fork to make the heat even until the pig is red all over. When serving food, it is usually covered with red silk, and the chef uncovers the skin in public.
Function: color > >
Question 3: What is a suckling pig? A suckling pig refers to a piglet that has not been weaned. It is the main raw material of roast suckling pig, the most famous specialty in Guangzhou. It is also one of the sacrifices made by Cantonese people to their ancestors for many years. This is an indispensable festival for every family. After the suckling pig sacrifices its ancestors, relatives will have a dinner party again.
Supplement: Suckling pigs are handsome in appearance, small in size, short and round, widely raised, adaptable and resistant to diseases.
The meat quality of suckling pigs is characterized by thin skin and fine meat, thin carcass, bright red muscles, tender muscle fibers and white fat.
Meat flavor characteristics: sweet and delicious, nutritious, fragrant when cooking, without adding any seasoning, especially unique, suckling pigs are slaughtered at any age during lactation, and there is no smell such as milk smell.
Question 4: What ingredients does the roast suckling pig have? Pickled with suckling pig yam salt (salt, sugar, monosodium glutamate, spiced powder, ginger powder, licorice powder and pepper powder), scalded skin is mixed with suckling pig skin water (maltose, white rice vinegar, red vinegar and clear water), air-dried and baked.
Question 5: What is a fragrant pig? It is said that this kind of pig is specially used to make roast suckling pigs. Is it true?/You don't say. Xiang pig (English: Xiang pig), belonging to Artiodactyla, Pig Family and Pig genus, is famous all over the country for its small size, precocity and delicious meat. Xiang pig is also called "mini pig", among which Congjiang Xiang pig and Bai Jian Xiang pig in southeastern Guizhou, the hometown of China Xiang pig awarded by the Ministry of Agriculture, and Bama Xiang pig near southeastern Guangxi are the most famous, as well as Huanjiang Xiang pig and Tibetan Xiang pig, all of which belong to dwarf pig breeds.
The characteristics of fragrant pigs can be summarized as "one, two, two, three, pure and four".
Small means short stature and dexterity. Piglets weighing 6-7 kg, 10 kg, are precocious and will become good products in two or three months.
Erxiang refers to its tender meat, tender meat, mellow taste, sweet soup, fragrant teeth and cheeks at the entrance, and long aftertaste. Known as "one fragrance in the four neighbors of cooking meat", "its cheeks and teeth are fragrant for three days".
Triple purity means that its genes are homozygous. Inbreeding makes its genes highly homozygous, which is similar to human genes and has high medical research value.
Four clean-ups are pure and pollution-free. Congjiang Xiang pig has a beautiful producing area without any industrial pollution. Its feeding mainly focuses on grazing wild food, which is absolutely pure and pollution-free green food.
It is a kind of food with high protein and low energy, with comprehensive nutrition and rich in essential amino acids and trace elements, which is very suitable for the elderly and fully meets the physiological health needs of the human body.
Question 6: How big is the piglet for roast suckling pig? A few months old piglets, some places with strict requirements are only one month old piglets.
Question 7: Are roast suckling pig and ordinary pig the same kind of pig? The same is true for pigs, but roast suckling pigs are piglets.
Question 8: Why are pigs that roast suckling pigs called suckling pigs? What's the point? Roast suckling pig is the most famous specialty in Guangzhou. It has a long history. In the Western Zhou Dynasty, this dish was listed as one of the eight treasures, but at that time it was called cannon dolphin. In terms of cooking, suckling pigs are piglets, that is, piglets that have not yet grown up. Piglets are especially suitable for roasting because they are tender. However, the roast suckling pig does have an allusion: it is said that a long time ago, one day, a family's yard suddenly caught fire. The fire is fierce and must be stripped. Soon, the fire rose into the sky and burned everything in the yard. At this time, the owner of the house hurried home and was shocked to see the ruins. Suddenly a smell came to my nose. The owner followed the smell and found that it was from a burnt pig. Master, look at the other side of the pig. Its skin was baked red and flat. He tasted it again and again, and it was delicious. He was sad that the yard burned down, but he invented this way of eating pork, which was later.
Question 9: What suckling pig is used to roast suckling pigs? They are ordinary piglets and suckling piglets.
Question 10: What's the difference between suckling pigs and piglets? A suckling pig is a suckling pig, which means little and lives on breast milk.
Piglets are bigger than suckling pigs, and smaller pigs can be called piglets.