First, barbecue
Roasted meat is a traditional famous dish with good color, flavor and belongs to Cantonese cuisine. It includes roast goose, pigeon, suckling pig, barbecued pork and some salted vegetables. 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. Barbecue is usually marinated in secret sauce for a period of time, and then baked in the oven. Roasted goose and suckling pig are crisp and full, with a little sweetness that Guangdong people like. It is a delicious food that Lao Guang remembers deeply.
But in Sichuan and other places, roasted meat is spiced, mostly with pork as raw material, including pig head, pig ear, pig nose (arch mouth), pig fat intestine, pig tail and so on. Sliced and seasoned to make delicious cold dishes, crispy and delicious, which are deeply loved by people.
II. Introduction
Barbecue is actually divided into "burning" and "wax".
Roast mainly includes roast goose, squab, suckling pig, barbecued pork and some braised dishes. Generally, it is marinated in secret sauce for a period of time and then baked in the furnace. The skins of roast goose and suckling pig are crisp, fat and slightly sweet. Brine dishes are relatively light, such as stewed goose's feet (wings) and salted duck's kidneys.
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.
Third, the production method
1. Cooking bacon rice is no different from ordinary cooking. All kinds of stoves and woks can be used, but casserole or casserole is best.
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.