Food starts with noodles

After the four legs were tied up, the old man put the big pot on the stand and boiled water in the pot.

When the water is almost boiling, put a small handful of baking soda in it.

Baking soda can loosen the pork skin, which makes it more crispy when baked.

The hot water can make the pigskin tight and there will be no wrinkles, which is more convenient for baking.

After the water boiled, the old man hooked the pig's skull with a meat hook, and then put the suckling pig skin down into the pot for scalding.

This step does not take too long, about 1 minute or so will do.

After 1 minute, the old man lifted the pig out of the pot.

All the wrinkles on the pig's body disappeared, and the whole pigskin became a lot tighter, and it was also a lot cleaner.

When pigskin encounters hot water, the pores will shrink, which can squeeze out the impurities in the pores.

From a visual point of view, such pigskin is cleaner and more tender.

After the suckling pig is taken out of the hot water, it should be put into cold water immediately to cool it, which can clean the fat from the pigskin and make the pigskin more crispy.

After cooling, place the suckling pork skin side down on the chopping board and start marinating.

This kind of suckling pork is extremely tender and has no peculiar smell, so the marinade does not need to be too complicated, as long as it can reveal the fresh fragrance of pork.

The old man put a large spoonful of salt in the bowl, and then put half a spoonful of white sugar, and finally put some five-spice powder and thirteen spices.

Although five-spice powder and thirteen incense seem similar, the main ingredients in them are still different.

Relatively speaking, there is more pepper in five-spice powder, which is more suitable for meat.

Among the thirteen spices, there are more pepper and cumin, which are more suitable for removing the peculiar smell in the ingredients.

Stir these seasonings well, and then the old man grabbed it and started to sprinkle it on the pork.

Sprinkle it evenly, and then spread it with your hands, trying to make these seasonings blend into the meat.

Although the dish of roast suckling pig is pork skin, the taste of the meat is also very important.

Be sure to let the meat have the taste of the seasoning, so that it will be eye-catching when paired with the crispy skin.

After the old man spread the seasoning evenly, he spread the suckling pig flat on a large tray, covered it with plastic wrap, and started to marinate it.

After finishing these, he looked at Xu Zhuo and asked, "How is it, have you learned it?

There is one suckling pig left, why don't you try it? "

Originally, the remaining suckling pig was made by Yu Peiyong, and the two made one into a hemp-skinned suckling pig and the other into a light-skinned suckling pig, so that everyone can see the charm of roasted suckling pig.

Mapi suckling pig and light-skinned suckling pig are two types of roasted suckling pig. The so-called hemp skin means that after the surface of the pig skin is roasted, dense air bubbles appear, which makes it more crispy to eat.

As for the light-skinned suckling pig, as the name suggests, the surface of the pigskin is smooth, and there is even a feeling of light that can be seen.

Such suckling pigs sell relatively well. Generally, light-skinned suckling pigs are used in major banquets and some ancestor worship ceremonies.

At the moment Peiyong is preparing dinner, and he doesn't have time to make roast suckling pig, so the old man plans to try Xu Zhuo's level.

See how much he has learned in such a short time.

Xu Zhuo is naturally not afraid.

After all, he has devoted himself to learning and has been idle for a long time. Just when the old man was cleaning up the suckling pig, this skill has already come into play, and he has learned the skill of roasting suckling pig.

Xu Zhuo first upgraded the skill of roast suckling pig to D level, and then he took a kitchen knife and started to cook.

In fact, he can completely upgrade the skill of roast suckling pig to A level, but this is too against the sky, and it is better than the old man after just one look, which is completely unreasonable.

So he was only promoted to D rank, which is different from what the old man did, but not far from it.

This is in line with the personality and can save the old man's face.

After he had soaked the suckling pig with a knife, the old man nodded and said with a smile: "Not bad, not bad, it's already an introduction."

Although Xu Zhuo's way of changing the knife is a little green, but it is no problem to be a pig roast master in an ordinary restaurant.

The old man said that he was an entry-level chef, and he was evaluated according to the standards of a state banquet chef.

After the pork was marinated for an hour, the old man took the charcoal to the oven in the yard and started to light a fire.

After the charcoal was ignited, there was still a certain amount of time before the open fire could be used to roast pigs. Taking advantage of this time, the old man returned to the kitchen and began to prepare the suckling pig with crispy water.

Putting on the fork is an essential step in making roasted suckling pig. Whether you use an open fire stove or a charcoal stove, you need to use a suckling pig fork to roast.

The old man tore off the plastic wrap on the tray, then took the suckling pig fork that was wiped clean, and started to fork.

The so-called upper fork is to put the suckling pig on the suckling pig fork, and then roast it after adjustment.

The suckling pig roasted in this way has a beautiful appearance, crispy skin and bright red color, which makes people salivate after seeing it.

The specific operation of the upper fork is to wear the back first, then the ribs, and finally the pig's head.

The suckling pig fork is a long fork with two forks. Pay attention when putting on the fork. The two forks must be inserted at the same time, so that the appearance of the suckling pig will not be damaged, and the finished suckling pig will look good.

The old man explained the essentials to Xu Zhuo while he was doing it.

After putting it on, you can't lift it up in a hurry, because you have to stuff the wooden strips that match the suckling pig fork.

There are generally four wooden sticks for the suckling pig fork, one long and three short.

The old man put the long wooden strips along the spine of the suckling pig, and then picked up the suckling pig with a fork.

In this way, there is a gap between the suckling pig fork and the wooden bar in the middle.

Then place the short wooden strip horizontally between the long wooden strip and the suckling pig fork.

The three wooden strips are placed on the front leg, rear leg and ribs respectively.

After putting it in place, the long wooden strips supported the suckling pig's skin and formed it into a semicircle.

After finishing these, the old man took the wire and pulled up the two front legs of the suckling pig, which could prevent the suckling pig from throwing out the wooden sticks during the roasting process.

After finishing, take the suckling pig out, wash the pigskin again with clean water, and then put it in a ventilated place to let the pigskin dry.

Taking advantage of this time, the old man began to adjust the crispy water on the pig skin.

The preparation of crispy water is very simple. Add white vinegar and red vinegar, then pour in some rose wine, stir well, then add some maltose to stir, and that's it.

The two kinds of vinegar can make the pig skin crispy, the rose wine can remove the fishy smell and enhance the aroma, and the malt sugar can make the roasted pig skin more beautiful.

After adjusting, wait for the pigskin to dry, and then use a brush to evenly apply it to the surface of the pigskin.

After painting, it is ventilated and dried again, and then it can be placed on the oven for final baking.

Roasting is a step that tests patience and cooking skills, especially when it is baked over an open fire.

People without certain experience can't do this step at all.

At this moment, the charcoal in the oven had been completely burned. The old man sat in front of the oven, put the handle of the suckling pig fork on the bend of the leg, put the hind legs of the suckling pig on the flames, and started roasting.

This position saves energy, and it is easier to turn the suckling pig fork.

To make roasted suckling pig, you should hang it in the stewing oven first, stew the suckling pig until it is seven times mature, and then take it out and put it on the open fire stove to roast the pig skin crispy and color it.

But there is no stewing oven at home, so the old man baked it directly with an open fire.

By the way, let Xu Zhu see that the dish of roast suckling pig is not only known by Cantonese chefs, but also by Lu cuisine masters. The roasted suckling pig is also exquisite.

Chapter 1603 Going to Sanya to Take Wedding Photos

The old man puts the suckling pig more than 30 centimeters above the charcoal, and first roasts the pig's abdomen with the belly facing down. When the moisture on the surface of the pig's belly dries up and the surface is slightly browned, he turns over and roasts the pig's skin.

Roasting is divided into two steps. The first step is to dry the moisture on the surface of the pork with a strong fire. This can lock the moisture in the meat, making the pork taste more tender and juicy, and the taste will be better. .

After roasting the suckling pig inside and out, both the pig's skin and the meat inside of the pig's belly are now stained with a light brown.

The old man stopped and wrapped the pig's ears, pig's tail and pig's trotters with tin foil, which were easy to burn.

After wrapping, he proceeded to roast the suckling pig over a charcoal fire.

As before, the pork belly is roasted first, and the pork skin is roasted after the meat inside the pork belly is cooked.

Roasting the suckling pig in this way can not only roast the pork thoroughly, but also put the roasting of the pig skin at the end, which can make the pig skin more crispy and taste more delicious.

"When making roasted suckling pig, the hind legs are the most important part. Whether it's the pig's skin or the inside, you need to increase the roasting time to avoid uneven rawness and ripeness."

While the old man was baking, he pointed to Xu Zhuo.

But there is no need to give any instructions, because the suckling pig that Xu Zhuo is sorting out is about to be roasted.

You can experience it yourself later.

When the old man had almost finished roasting the suckling pig belly, Yu Peiyong came out of the kitchen.

Dinner is almost ready, and he is going to cook some refreshing dishes.

After all, there are two roast suckling pigs tonight, meat dishes are definitely enough, as long as they are paired with a few refreshing dishes, it will be a hearty dinner.

But it was still too early to make dinner, so Yu Peiyong came out of the kitchen.

He took over the work of the old man and continued to make roast suckling pig.

The old man got up and patted his knees and said, "I'm really old. I used to think that sitting in front of the oven and grilling meat was the easiest job in the back kitchen, but now I feel so tired."

Yu Peiyong smiled and said: "This is the most traditional way of roasting suckling pig, and it has been eliminated in Guangdong, so the difficulty can be imagined.

You take a break, I'll do the rest.

Xiao Zhuo, the traditional roast suckling pig is usually operated by two people, and the guards are changed when the roast suckling pig skin is roasted.

If you have been roasting alone, your hands and arms will feel tired and even tremble when the pork skin is roasted.

This can easily lead to uneven color of the roasted pigskin, which affects the overall appearance of the roasted suckling pig.

Therefore, two people cooperate and change people when roasting pigskin, which can make the color of the roasted pigskin more beautiful.

Of course, now we use a charcoal stove to simmer first and then bake, so there is no need for two people to operate together. "

Xu Zhuo was a little surprised, he didn't expect that there would be so many ways here.

Yu Peiyong starts roasting from the buttocks of the pig, and roasts the pig skin little by little until it turns red.

When the pigskin is roasted, there are also dense bubbles.

These air bubbles are the secret to the crispy skin of roast suckling pig.

When the first roast suckling pig was almost done, Li Hao, Sun Panpan and Ji Mingyu came after hearing the news.

In fact, there is no plan to make a dinner date today, and everyone has their own arrangements.

But after Yu Keke took a photo of the scene of roast suckling pig in Moments, the three of them came to the courtyard by coincidence.

"Hello everyone, I'm Ji Mingyu, the No.1 No. [-] fan, and today I planned to go to a Korean restaurant that has been very popular recently to eat barbecue.

Unexpectedly, brother Xu Zhuo made roast suckling pig at home.

The plan to eat barbecue was overthrown by me ruthlessly.

It's roasting right now, it'll be ready soon, everyone, don't walk away, I'll show you three pigs and one pig later, if you like it, don't forget to like it. "

Seeing the roast suckling pig, Ji Mingyu suffered from an occupational disease.

Without saying a word, he clamped his mobile phone on the mobile phone holder and started live broadcasting.

Roast suckling pig is a dish that is eye-catching regardless of its appearance or reputation.

Almost everyone has heard of this dish, and there are many similar dishes all over the country.

For example, Guangdong, Hainan, Yunnan, Guizhou, Guangxi, Fujian, Shandong, Northeast China, etc., all have this dish or similar dishes.

But there are people who have eaten this dish, but not many people.

After all, this is a hard dish, and it needs to be roasted and eaten first. Unless it is a restaurant that specializes in or specializes in roast suckling pigs, it is difficult to eat this dish.

When Yu Peiyong took over from the old man and started making roast suckling pig, the old man was not idle, and came to the kitchen to prepare the dipping sauce.

There are many kinds of dipping sauces for roast suckling pig.

For example, the sour plum sauce that is common in Guangdong, the hot and sour sauce that people in Yunnan and Guizhou prefer, and the sweet noodle sauce that is popular in Shandong, etc., are all commonly used dipping sauces for roast suckling pig.

But if you want to eat the ultimate taste, you need to dip it in white sugar.

Only dipped in sugar can bring out the crispy, delicious and juicy characteristics of roast suckling pig.