After all, this is the most famous Cantonese dim sum, and the texture and taste are super good. Anyway, Xu Zhuo has never felt that he has had enough after all these years.

Chapter 1127 Char Siu Sauce

Shaobao is one of the representative traditional Xiguan famous dishes in Guangdong, and one of the "Four Heavenly Kings" of Cantonese morning tea.The four kings of Cantonese morning tea refer to shrimp dumplings, dry steamed siu mai, barbecued pork buns, and egg tarts.

The skin of the barbecued pork buns is improved from the fermented dough commonly used in the north. When making the buns, it should be kneaded into a cage shape. Because of proper fermentation, the top of the buns will naturally crack after steaming.

The so-called char siew buns are actually a flowering steamed bun with char siew meat filling.

Needless to say, the importance and popularity of char siew buns in the Lingnan area, this delicacy has developed to the present, and there are many things to pay attention to.

For example, it is best to have a flower with three petals, but if it has two or four petals, it is not good.

In addition, the dough must have a sugary aroma, and it must be soft and delicious to eat.

Anyway, there are many things to pay attention to. Originally, Xu Zhuo planned to learn from Zheng Guangyao, but he didn't get the right opportunity several times.

Now, this skill is finally available.

When Xu Zhuo was happy, Chen Guifang came over to ask for credit again: "What's the matter, tell me what you are dissatisfied with now, and I will find someone to rectify it."

Xu Zhuo is quite satisfied with all aspects: "It's pretty good, just remember to pay attention to hygiene after the start of work, and don't use any additives that can't be used, but we can't let people detect that the content of our sauced meat exceeds the standard. Condition."

After speaking, Xu Zhuo was ready to go back.

He was thinking about the char siew buns, and when he was going back, he would try steaming them in a pot.

It's been a long time since I've eaten it, and now that I've got the skill of pork buns, Xu Zhuo can't wait to make pork buns right now.

For some reason, Xu Zhuo unconsciously thought of an old movie called "The Eight Immortals Restaurant" when he mentioned the barbecued pork buns. Thinking about watching this movie for the first time when he was in junior high school, it really caused a huge psychological shadow.

Every time I see the three characters of barbecued pork buns or someone mentions barbecued pork buns, I will unconsciously think of the scenes in the movie.

It was not until I went to university and watched "Bite of Tongue" that I had a deeper understanding of the pork buns, and then I mustered up the courage to go south to Guangzhou to try it.

The result has been out of control ever since.

For dim sum like char siew buns, I really love it to the bone.

The stuffing is delicious, and the skin is delicious. Anyway, I can't get enough of it, and I won't feel greasy.

But if you want to make char siew buns, you have to make the char siew meat first.

This one requires the meat to be marinated thoroughly with char siew sauce before being roasted in the oven.

And the char siu sauce has to be made fresh...

Xu Zhuo realized to his dismay that it seemed that he would not be able to eat barbecued pork buns today.

But you can do the prep work well first, so that you can wrap the char siew in a cage and steam it tomorrow morning.

If you happen to be lucky, you might be able to make it before breakfast.

After returning home, Xu Zhuo started making char siew sauce non-stop.

Barbecued pork sauce can actually be bought ready-made, and you can buy several brands of barbecued pork sauce in any large supermarket. After all, modern society has developed logistics.

However, this finished char siu sauce is naturally not as good as its own.

Because when you make it yourself, you can re-adjust all the ingredients according to your own taste, and all the ingredients and ingredients are all handled by yourself, so there is absolutely no problem in terms of hygiene.

Besides, I have such a great reputation, if I use the finished char siu sauce, it will be too bad.

A real master has to cook the sauce by himself.

Of course, the main reason why Xu Zhuo is so determined to cook the sauce by himself is because the system gave him the method of making the sauce.

The skills of char siu buns include the skills of making char siu sauce, making char siew meat, making char siew stuffing, making dough and so on.

Xu Zhuo intends to boil these barbecued pork sauce to see how it feels. If it is possible, it is not impossible to make a large batch and then get a glass bottle and sell it in an online store.

After all, in an online store, everything can be displayed in it, let alone whether anyone buys it, at least the stalls must be spread out.

It’s not difficult to make char siu sauce, but the ratio is a bit difficult to master. This sauce has both sweet and salty flavors, which is more suitable for southerners. Northerners are generally indifferent to this sauce.

But Xu Zhuo has nothing against this sweet and salty sauce, on the contrary, he thinks it's delicious.

Before making it, Xu Zhuo searched the Internet first, and he found that there are many versions of char siu sauce on the Internet, with various methods, and they are basically written by Cantonese.

For example, in terms of color matching, there are red yeast rice and fermented bean curd.

In terms of umami, there are hoisin sauce and oyster sauce.

In terms of sweetness, there are soft white sugar, white sugar, and even honey.

There are various approaches.

No one said that these methods are authentic, but that their own methods are delicious.

From this point of view, it reflects the concept of inclusiveness and innovation of Cantonese cuisine. It only seeks the taste, not the authenticity. As long as your method is good, you can learn from it and never stick to the rules.

This is the main reason why Cantonese cuisine has flourished step by step.

The system does not use many ingredients for Xu Zhuo's recipe, mainly scallions, onions, garlic, oyster sauce, soy sauce, fish sauce, sugar, honey, red fermented bean curd, lemon, water and starch water.

Of these toppings, honey and lemon are the least used, basically just for garnish.

Especially lemon, half is enough, and the usage is to cut the lemon, then put it on the bowl and squeeze out the lemon juice with your hands.

The purpose of adding lemon juice is to prevent the white sugar from crystallizing after the char siu sauce cools down, so only a little is needed.

Xu Zhuo cut the scallion into sections, shredded the onion, and sliced ​​the garlic. As for the other ingredients, except for the starch water, stir them together to make a sauce.

Among them, fermented bean curd is more important, not only fermented bean curd pieces, but also fermented bean curd juice are used.

The purpose of adding fermented bean curd is not only to add color, but the most important thing is that fermented bean curd can make the meat soft and tender, so that the grilled pork is tender and delicious.

After all the ingredients were prepared, Xu Zhuo put the wok on the wok, first slipped the wok, then poured a little peanut oil into the wok, turned down the heat, put the chopped green onion, white onion and garlic in it, and slowly stir-fried.

The fire must be low in this step, only in this way can the aroma of these three ingredients be forced out.

And slow frying on low heat can also avoid the ingredients from being fried as much as possible.

Stir-fry until the three ingredients slowly lose water and gradually turn brown. At this time, pour the just-stirred sauce into the pot, turn up the heat a little, and bring the sauce to a boil.

Boil the sauce in the pot for about 3 minutes. At this time, use a fine mesh sieve to remove all the scallions, white onions and garlic slices in the pot.

These cannot be mixed into the char siu sauce, so as not to smear it on the meat, and it will become mushy and bitter when it is roasted.

After taking it out, turn down the heat slightly, and then pour the starch water that has been stirred in advance into the pot to thicken it.

When the soup in the pot turns into a red viscous liquid, the char siu sauce is ready.

The production of this stuff is very flexible. If you like it thicker, you can thicken it more. If you like it thinner, you can thicken it less. Anyway, it’s all up to the producer.

The one made by Xu Zhuo is a little thicker, because it is not only used to marinate the char siu pork, but also to mix the char siu stuffing, so it should not be too thin.

Chapter 1128 Char Siew Stuffing

After the char siew sauce is ready, it is time to marinate the char siu pork.

Under normal circumstances, it is better to use plum meat for barbecued pork, which is the meat on the front leg of a pig. The tendons of this part are more tender, which is especially suitable for barbecued pork.

But this part can't be used as char siu stuffing because it's too thin.

To make char siu stuffing, it is best to use fat and thin pork belly.

Xu Zhuo cut a piece of pork belly from the cold storage, scraped the pork skin again with a kitchen knife, washed it and dried it, and pricked the skin with a meat pine needle.

Finally, divide the pork belly into strips about five centimeters wide.

Meat strips of this width are most suitable for roasting in an oven. Basically, they can be roasted in half an hour, which saves trouble and effort.

Put the cut meat strips in the pot and start marinating.

First put a spoonful of white sugar. In Cantonese cuisine, white sugar can serve the purpose of harmonizing the taste, so it can't be less.

Followed by a little salt and chicken powder.

Because there are light soy sauce and oyster sauce fish sauce in the barbecue sauce, these are all salty seasonings, so the step of adding salt only needs a little bit, not too much.

In addition to this, a little more oyster sauce is added, which will make the meat more delicious.

Then put in dark soy sauce for coloring, which will make the roasted char siu meat more beautiful.

Finally, add the just-made char siu sauce, which is the most critical ingredient for making char siew.

After all the seasonings are put in, put a few slices of ginger and some scallions into it, which can remove the fishy smell and enhance the aroma of the meat, and make the barbecued pork taste better.

After putting everything into the meat, Xu Zhuo began to stir all the ingredients of the marinated meat with his hands, and then smeared and kneaded the meat repeatedly to speed up the infiltration of the sauce.

After spreading it evenly, Xu Zhuo took a bottle of strong liquor and poured it on the meat. After spreading the meat again, he covered the basin with plastic wrap, and put it in the refrigerator to marinate.

The purpose of adding white wine is to make all the seasonings blend together perfectly, and the white wine can also make the sauce penetrate into the meat faster.

The entire marinating time should be more than twelve hours, so that the meat can be thoroughly marinated.

Taking advantage of this time, Xu Zhuo started to cook the char siew gorgon that is used to make the char siu stuffing. In fact, he used starch to make some jelly-like solids.

Adding char siu stuffing can make the filling softer, and the steamed char siu stuffing is bright and oily, which makes people more appetizing.

"Xu Zhuo, you made those marinated meat in the basin? What are you going to do?"

When Guo Xingwang saw the char siu pork that Xu Zhuo had put in the refrigerator, he came over curiously and asked.

Xu Zhuo said, "I'm going to make char siew buns. Those are marinated char siu meat. After marinating, put them in the oven and bake them. What's the matter, what do you think?"

Guo Xingwang chuckled: "I see, there's no need to make barbecued pork buns, right?"

???

Xu Zhuo didn't understand what this meant.

Guo Xingwang said with a smile: "I think these meats are delicious when they are roasted directly. I smelled them just now, and they are my favorite flavor. Why don't you marinate them a little more? Let me taste them later."

Xu Zhuo didn't expect that this guy would not let go of barbecued pork, so he nodded immediately and agreed: "Go to the cold storage and cut the pork belly. I'll marinate it later."

Anyway, there are enough ingredients, and the amount of barbecued pork sauce is also large, so it is no problem to marinate some pork belly.

I just took this opportunity to test everyone's acceptance of barbecued pork.

Everyone said that Chaoshan brine and Guangzhou roast meat could not survive in the north. Xu Zhuo really wanted to see what attitude these people in the shop had towards these delicacies.

If even the catering practitioners can't accept it, then it really doesn't work.

If everyone can accept it and say that the taste is not bad, it means that there is still hope, and the relevant skills won't be wasted in the future.

Well, Xu Zhuo is preparing for the skills of Cantonese-style roast meat and Chaoshan brine in the future.

Although it is too early, it can be regarded as a rainy day.

Soon, Guo Xingwang brought four or five catties of pork belly.

This bastard really doesn't treat himself as an outsider, he only cuts the best pork belly in the store.

Xu Zhuo took it speechlessly, cleaned it, cut it into small pieces, and also marinated it with char siu sauce.

After finishing these, Xu Zhuo started to make char siew gorgon.

Char Siew Gorgon is actually very easy to make, basically you only need to stir the starch water in advance.

Add water to the pot, and start seasoning before it boils.

One teaspoon of salt, one teaspoon of chicken powder, two teaspoons of white sugar, one tablespoon of char siu sauce, after putting in, stir in the pot with a spoon while cooking to prevent sticking to the pot.

After the water in the pot boils, slowly pour in the stirred starch water.

The starch water needs to be slightly more, so that the soup can become thicker.

The soup in the pot quickly turned into a viscous brown paste, and at the same time exuded a pleasant fragrance.

Holding the pot, Xu Zhuo poured the thick paste into a small basin and set it aside to let it cool naturally.

After cooling, the paste will turn into a jelly-like solid, which is mixed with the sliced ​​char siu pork one by one, and the char siew buns made are the most delicious.

After these preparations, Xu Zhuo breathed a sigh of relief.

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