How To make Char Siu - Chinese Barbecued Pork Recipe - 叉燒 - Cantonese Roast Pork - 如何使叉烧

How To make Char Siu - Chinese Barbecued Pork Recipe - 叉燒 - Cantonese Roast Pork - 如何使叉烧

This video will show you how to make traditional Char Siu. 这部影片将告诉你如何使传统的叉烧。 This is the best recipe to make Char siu, so check it out. Get a ceramic grill - http://amzn.to/1QfQdPi Get skewers - http://amzn.to/1QfQj9v Like me on facebook! https://www.facebook.com/pitmaster.pitmasterx Check out my other videos! http://www.youtube.com/user/BBQpitmasterx Ingredients: - 500 gram sliced pork but - 5 grated cloves of garlic - 5 cm grated ginger - 4 tbsp honey - http://amzn.to/1Nh6PYl - 2 tbsp hoisin sauce - http://amzn.to/1Nh6ViL - 2 tbsp light soy sauce - http://amzn.to/1Nh6XHy - 1 tbsp dark soy sauce - http://amzn.to/1JVZoDw - 1 tbsp rice wine Shoaxing - http://amzn.to/1JJb8YB - 2 tbsp red fermented tofu -- get it on amazon -- http://amzn.to/1tCHQpg - 1 teaspoon five-spice powder -- get it on amazon -- http://amzn.to/1mvH8VY - 1 tsp sesame oil - 1 tsp food coloring fluid -- get it on amazon -- http://amzn.to/1nrJZQa How To: - Mix the ingredient - Marinate the pork for 6 hours in the fridge With 3/4 of the marinate - Roast the pork next to the fire for 15 minutes (add a wood chunk for extra smoke flavour) - Roast the pork for 15 over the fire - Mob the pork with the marinate in the last 5 minutes Enjoy your meal For more details check out the X BLOG Music courtesy of Audio network Royalty free music Title: Ham 'n Eggs Artist: Steve Diamond Check out PITMASTERX.COM for more information on this video

How To Make Char Siew 怎样制作叉烧

How To Make Char Siew 怎样制作叉烧

材料:梅花肉 腌味料:叉烧酱,海鲜酱,蚝油,糖,生抽,盐,腐乳,五香粉,沙姜粉,味素,生粉。 蜜汁:麦芽糖,冰糖,生姜汁,盐,水 叉烧制法: 1)将所有腌料混合均匀。 2)再加肉与腌料混合 3)腌约30 分钟后,梅肉用钢针穿起,放入已预热烧烤炉,高温火烧约25分钟,取出稍微放凉再淋上蜜汁便成。 蜜汁制法: 1) 将冰糖,生姜汁,盐和水用文火煮溶。 2) 随后麦芽糖慢慢加入,一同煮滚便成。 Ingredients:Pork Belly Marinade: Char Siew Sauce, Fish Sauce, Oyster Sauce, Sugar, Soy Sauce, Salt, Fermented Bean Curd (Fu Yu), Five Spice Powder, Ginger Power, MSG, Cornstarch Sauce: Malt sugar, rock sugar, ginger juice, salt, water Preparation (meat) 1) Combine all the marinade ingredients together. 2) Mix the marinade with the meat 3) After marinating for 30 minutes, skewer the meat with a steel skewer and place it inside a pre-heated oven. Grill for 25 minutes on high heat; remove from heat and let it cool, then pour sauce on the meat. Preparation (Sauce) 1) Combine rock sugar, ginger juice, salt and water over low heat until all the ingredients melt. 2) Add in the malt sugar and bring to a boil.

How to make Peking Duck (Beijing Roast Duck)

How to make Peking Duck (Beijing Roast Duck)

*Please note that 45 min. at 300 F or 139 C is for Convection Oven ONLY. Conventional oven requires a longer cooking time. Ingredients: Level: Difficulty Time: 2 Days Ingredients: Duck 2 cups of vinegar 2 cups of honey 2 cups of water 1 Maltose 2 tbsp sugar 2 tbsp garlic powder 1 tbsp white pepper 1 tbsp five spice powder 1 tbsp ginger powder 1 tbsp salt 4 tbsp hoisin sauce Licorice Star Anise Dried Citrus Peel Cucumber Green Onion Ginger Tortilla wrap (optional) Directions: Pump air underneath the skin through the neck cavity to separate the skin from the fat and the flesh. This process will make the skin very crispy. Cut off the wings and the feet. Then make a incision on the bottom as shown here, remove the innards. Keep the hearts and gizzard, I'm going to make a dish off of them in the future episode. Wash the duck thoroughly. Wash the cavity a few times to remove any residue. Here are the ingredients we are going to put inside the duck. Next, combined the ingredients into the hoisin sauce. Then put the mixture inside the duck's cavity. Put in 1 slice of ginger and one green onion. This will give it an aromatic flavor on the inside. Use a skewer to sew up the cavity. First, hold the skin together then slowly puncture through, then overlap the skin and continue sewing until there is no holes left. Make sure there is nothing leaking out of it. I use a hook to hang the duck, if you don't have one you can just use strings and tied it around it's wings and neck. Next, refrigerate the duck for 24 hrs laying the duck belly side down. Next in a pot add in 2 gallon of water, add Licorice, star anise, and dried citrus peel. This add an aromatic flavor to the skin. Boil for about 15 to 20 min. We are going to make glazing for the duck. In a bowl add 2 cup or ml of honey, 1 tbsp of lemon juice, 2 cup or 473 ml of vinegar and 1 maltose. The maltose is very sticky so we want to make it into a more manageable form. Boil 2 cup of water and add maltose into the hot water. Then mix the maltose with the other ingredients. Next, soaked the duck in boiling water for 15-20 secs. This process quickly tightens the skin back up.Then pour the mixture over the duck one at a time. Hang the duck to dry for a minimum of 5 hrs. use a fan to blow the duck dry until the skin become springy. Preheat the oven to 350F, after you put in the duck turn the temperature to 300F and cook for 40-45 min. Put a drip pan underneath to catch the fat. Turn the duck 180 degree after 20min of cooking, this ensure even cooking and browning of the skin. After the duck is fully cooked, turn the fire off and leave it in the oven for additionally 15 min. This will let the juice be reabsorb into the meat making the meat very juicy and tender. Now, I'm going to show you how to cut the meat. First, locate the sternum, make a cut near the sternum, then make a cut on the side of the duck. Next, cut sideway diagonally. Now it's done, serve it with spring onion, cucumber and hoisin sauce. Facebook: https://www.facebook.com/pages/The-Art-Of-Cooking/242540545873120 Twitter: https://twitter.com/DaArtOfCooking Instagram: http://instagram.com/raywang_23/ Music provided by: http://www.last.fm/music/+free-music-downloads/instrumental?page=1 Sunlight Ascending: All The Memories, All at Once The Best Pessimist: Oceanica

Soy Sauce Chicken Wings 酱油鸡翅

Soy Sauce Chicken Wings 酱油鸡翅

How to make Soy Sauce Chicken Wings 酱油鸡翅 Visit http://www.chinesehealthycooking.com for recipes Website designed by : http://www.dreameastllc.com How to make Soy Sauce Chicken Wings Hi everyone, enjoy this simple but delicious appetizer, just in time for the football season in US. Thank you for watching. Please subscribe. Regards, Ling 大家好!简单好吃的头菜,正巧美国的橄榄球季。谢谢观看!请订阅。祝好,-Ling 1 and 1/2 pounds chicken wings 4 slices ginger 2 scallions 1 tablespoon Canola or vegetable oil Marinate: 2 tablespoons Chinese cooking wine 3 tablespoons light soy sauce 1 tablespoon dark soy sauce 1 teaspoon sugar More chicken recipes on my channel: https://youtu.be/VC1Zc7H0cCc https://youtu.be/kzXnTesud-g https://youtu.be/Di2WnCJ-bjM https://youtu.be/YlbKtoyfBuI https://youtu.be/XdOLb1nbWJ0 Pans Circulon 12-Inch Stir Fry Pan http://amzn.to/1SUxTv8 Circulon Elite 14-Inch Stir Fry http://amzn.to/1O3HItG Circulon 10-Inch and 12-Inch Skillets http://amzn.to/1WOwr23 Anolon Nonstick 3-1/2-Quart Saucepan http://amzn.to/1VMUQpU Aroma Digital Rice Cooker http://amzn.to/1q44N4e Cameras Canon EOS Canon EOS 70D http://amzn.to/24vvsGy Canon EOS Canon T3i http://amzn.to/1q424rD

CHAR SIU RECIPE - MELT IN YOUR MOUTH CHINESE BBQ PORK

CHAR SIU RECIPE - MELT IN YOUR MOUTH CHINESE BBQ PORK

Char siu, also known as chinese bbq pork, is one of the most famous and delicious Chinese recipes. Watch the entire video to learn how to cook char siu pork. Here is the Ingredients amount For the Char Siu Sauce: 4 tbsp of honey 2 tbsp of light soy sauce 1 tbsp of chinese cooking wine 1 tbsp garlic chili sauce 1 tbsp of oyster sauce 1 tbsp of hoisin sauce 1/2 tsp of five spices 2 tsp of dark soy sauce (color option) 1 pieces of chinese soy bean curb (color option) 1 tsp of red yeast powder (color option) Simply mix them. There are many variations to this famous Chinese barbecue sauce, so if it's not perfect for you, adjust! Meat: 3 pounds skinless pork belly or pork shoulder Tips: 1. Cutting your pork in to 2 cm thick, it is easy to marinate and bake; 2. Marinate the pork overnight or at least 10 hours; 3. Adding some corn flour after marinating, is a traditional way to make char siu, which will lock the juice inside the meat and create a shining flavorful glaze Enjoy :)

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