What does it mean to roast meat in the kitchen

Cooking cured rice is no different from ordinary cooking rice, so all kinds of stoves and pots and woks can be used, but it is best to use a casserole or clay pot.

Roast 2When cooking lap-mei rice, pay attention to the rice soup, which has not yet been boiled dry, and when there are small holes in the blisters rolling on the rice surface, you can put lap-mei at this time.

3.Take the whole sausage meat, gold and silver liver, whole duck legs, duck breast, preserved duck, preserved chicken, etc., and lay them flat on the rice noodles.

4.Immediately close the lid of the pot, after the rice is cooked, leave some low heat, simmer for a while, but do not open the lid of the pot to prevent the fragrance from leaking out, so that the rice is cooked and the taste of the cured meat is also cooked.

5.Remove the lid of the pot, take out the cooked cured meat, cut it into slices, and serve it on a plate.

6.The aroma of cured rice is good, the oil color is sufficient, and the cured meat is the most perfect way to eat with cured meat.

7.If it is not cooked with rice, you can put the original strip or the whole piece of cured meat, put it in a basin, put it on the bamboo grid in the pot or steam it away from the water in the steamer, if you take it quickly, fry it with oil, the taste is also very delicious, but do not boil it with water, because it is light when boiled with water.

Roasted meat is a traditional famous dish with both color and flavor, and belongs to the Cantonese cuisine. It includes roast goose, suckling pigeon, suckling pig, barbecued pork, and some brine dishes. Roasted meat is actually divided into two types: "roasted" and "roasted", but now people always call "roasted meat" together, and they don't care much about the type.

Roast meat is generally marinated in the secret sauce for a period of time and then put in the oven to roast, roast goose, suckling pig skin crispy, fatty, taste slightly with the sweetness that Cantonese people love, is the food in the depths of Lao Guang's memory.

But in Chongqing, Sichuan and other places roasted meat for five spices, mostly made of pork, including pig head meat, pig ears, pig nose (arch mouth), pig fat intestines, pig tail, etc., cut thin slices and seasonings to make a delicious cold dish, crispy and delicious, deeply loved by people.