Easy BBQ Roast Pork - Char Siu Cooking by Masterchef | 叉烧飯 • Taste Show

Hi, I'm Chef John Thank you for following our video. Don't forget to click on this link Subscribe to our website Watch thousands of dishes and exclusive programs Hi, everybody. Welcome to our food platform. I'm Chef John It's nice to meet you all here again. What I share with you today is a Barbecued rice and our Rib Corn Carrot Soup What we are doing today is a Guangdong version of the barbecued pork The first ingredient we prepared was two pieces of pork. These two pieces of pork I chose today are Plum and sandwich meat Almost the part of the handover. It's all gluten and fat. Why? Barbecued meat if made with pure lean meat is not delicious It must have some grease in it Then we don't need to change the knife We basically use this size We'll put it on the side Because the color of barbecued pork is red We first use a natural Red yeast rice to color food If you don't have this red yeast rice Or if you can't buy it I also prepared a red vegetable head for everyone today. Let's take a look at this red vegetable head Its juice is completely red What about us in the West? This is very popular We can also use this instead of red yeast rice Okay, let's first bring down the red yeast rice Next we're Mash this rice very simple Gently through the weight of this itself Plus its hardness You can break up the rice. Well, as you can see, some of them are already broken. a little bit of patience In fact, sometimes Food really takes a little time. Okay, we pass About ten minutes or so It's all been powdered. You can take a look at the very delicate We bring up the glass bowl Pour all the powder down OK, what's next? We'll just do all the seasoning First of all, we use barbecued sauce. This is on the market. It's easy to buy in the supermarket. In fact, can choose not to choose But now because of our modern life The rhythm is faster I still give you some advice It's relatively complicated. Because after all, we are the family version today. Okay, let's put it in Okay, what about the next seasoning We just make up for some of its shortcomings. Insufficient richness of taste Insufficient aroma We'll make up for it with some of the following. This one of ours is bean paste fermented bean paste These fermented things have a special aroma This is seafood sauce This is garlic powder What if you're at home Usually, if you want No problem. What can I choose Can choose some Fresh garlic mashed to juice No problem putting it in Okay, what's next We pour our rose wine Rose wine selection The purpose is to have a special fragrance For the barbecued this The aroma of it is very matching If not, it doesn't matter. You can choose low-alcohol liquor This is the ordinary soy sauce Add our salt And our sugar What about sugar? Relatively more But don't be afraid This sugar acts as a moisturizer and intermediary. So this sugar on this barbecued pork is very important Okay, next we mix all the juice All right, everybody see This juice is already very thick Look at this. It's just up there This is the role of sugar What about this sugar? Wait a minute Some of it will seep into that meat. Because the rhythm of our city now The pace of life is faster Where is our meat today? Also not cut very thick Then if we marinate with this juice Completely covered up about an hour to an hour and a half You can finish pickling The color and taste should be OK What's next? I'm gonna wear a pair of gloves Take that meat and marinate it. Okay, let's take two pieces of meat Put it in. We'll grab it evenly Give it a pinch You see me poking at this Inside the gap Good in our Under constant friction The sugar has basically melted completely. And then what? The taste also slowly seeps into the pork. What about this time? We let the barbecued meat stand One to one and a half hours Next, we'll make a barbecued pork Baked at the end A way to give it extra sugar This is what we use Our nectar to make Honey nectar or Maltose is fine. Its concentration is relatively Moderate And then we put just Take down some of the barbecued sauce. mix with it We two mix it up What about this sauce When the fork barbecue is ripe We're trying to make it more fragrant To make it more fragrant Because the main characteristics of barbecued pork Is the scorched fragrance overflowing But this Jiao is not the kind The kind of coke that pastes off This is the kind that is special. The smell of the coking effect of sugar So, it's great. You see this sauce is very transparent very good The last is painted up The finishing touch All right, we've finished this too. We put it on the side What's next? We're going to prepare our soup Is the ribs corn turnip soup What about the ribs we prepared today Inside the supermarket. Can buy pork ribs a little longer, very beautiful fat and thin What are the benefits of this ribs? The stewed soup tastes bad. Not so greasy So it's a very moderate one. a raw material All right, let's put the pork chops on the side. What about the corn? Carry out some processing Well, these are usually easy to buy in supermarkets. What about us? Because we're too big Let's change it to a knife. Almost everything three. Cut it up. Put it on the side The knife must be sharpened quickly or it will be difficult to cut. What about our general cooking requirements It's block-to-block, slice-to-slice. Silk to silk stew Basically block-based because it need a little time What if it's too thin? It stews easily. The shape is not good-looking and the taste is not good either. OK, what about us? Next, cut the carrots hob block Look at the triangular block of the hob. Why is it called a hob block? That's how it goes round. What about our knife technique? not only apply here Eggplant, cucumber, etc. can be used We put these in the bowl too These wait until we Almost spareribs Half an hour before the pot We put it down The soup made at this time is the sweetest. It retains the original taste of vegetarian dishes. And let it's those unique aroma and sweetness into the soup Let the soup and meat go together. taste doubling Well, what about today? Our So much for the chopping block preparations We turn next into our Furnace operation All right, now we're working on our hearth. First of all, we're gonna Spare ribs corn soup boil down Why does it take longer to cook ribs? That's just when the barbecued pork is pickled. During this time, we put the sparerib soup Here it is cooked First of all, we'll take the ribs Blanch the water Okay, we're the ribs we just showed you. We put into the water Because the purpose of blanching the water is to let its blood pass. We can cold water under the pot And hot water under the pot Can be the most important is our meat Fresh to choose. This is the key, so don't worry, take your time. Let it slowly boil roll All right, you see this water now. It's already very muddy. The blood foam has already floated up. What about the ribs at this time Has also changed color The colors have become like this. This means that it has The blood started spitting out What about this process? We'll is equivalent to putting those dirty things removed Well, except for today's After the method of blanching water, we can also use one The way is to put the ribs directly Put it in the oven with 300 to 350 degrees Fahrenheit Bake for 15 minutes to 20 minutes to make it Can also play the surface of the blood foam Spit it out and drain some oil. The soup behind it won't be so muddy. It is also relatively clear that both methods can be used. What's next? We've already Blanched ribs into ice water Clean it Okay, let's put all the ribs Clean it in clean water We're going to stick the Foam, clean it. All right, everyone, look at the clean ones. At this time, we have Burn a pot of clean water and we put it in Spare ribs in the pot at this time The soup is relatively clear. relatively bright We've prepared some more here. cooking wine Everyone has always had a question, that is to say I usually like cooking Put some rice wine cooking wine Everyone can follow their own Buy something you like. Go to the appropriate add For example, if you don't have rice wine, you can put a little beer in it. Can also put a little a little bit of low-grade white wine These things can be Purpose is one. Remove the smell of meat Increase the flavor of meat And then in the process Because of the effect of alcohol Landscape of some protein on the meat All aspects have a very bonus effect. What about we put in Proper few slices of ginger Put in a little green onion And then we put the lid on After it burns We open a small fire Let it be at no more than a hundred degrees Don't let the water roll in that state. Almost an hour and a half later We'll come back again This is barbecued for an hour and a half. We're giving it to Put in the oven for baking The temperature is 350 Fahrenheit About half an hour. Our stove is already preheated We put it in the oven color very Attractive red Wait until after baking will be more beautiful This is the soup we have been cooking for an hour and a half. Let's open it and have a look Wow. The soup is very clear A light layer of grease came up. Then this soup is almost cooked And we have The scallion and ginger have been removed in advance. Then what's next is to put us Just prepared corn and carrots put into the soup This is the corn we just cut Okay, let's put in Okay, carrots. Pour it all Almost half an hour At that time, our barbecued pork was almost the same. The soup is about the same. We'll make the final Handling work OK So we've been baking for half an hour now Let's see how the barbecued pork Well, our barbecued pork is very beautiful Already creaking The oil is constantly dripping. Okay, this time we're going to do it. The nectar we just made Put it on You see very beautiful nectar Blended Juice Apply gently and evenly to the surface Let's keep the baking tray in. We're almost Bake for another ten minutes At this time, we You can go back to the pot and look at the soup. How's it cooking Our soup has been cooking for another half hour. At this time corn and carrots Everybody see The broth is fused together The meat is fragrant with cilantro What's next We're going to give it some flavor In fact, it doesn't matter if many people eat this soup lightly. But we'll put on a little flavor today. Because corn has a sweet We're using sweet corn today It's sweet with the soup very nice ride Fresh and sweet This feeling completely Fully present in a pot of soup Okay, we'll put a little salt a little less It is better to have light soup. Because today, we What about meat alone but not vegetarian? Always a little regret So we still have some vegetarian We chose Qingjiang cuisine today. Also called Shanghai cuisine What about us? Just blanch it. What about the water? Let's put a little salt in it. Get a little base flavor Okay, let's put that down a little hot While we're cooking the vegetables Let's take the soup to the side first. In that case, the soup is already cooked. Next, our vegetables, the water also rolled Cook it inside for about half a minute. This dish is almost the same. What about us? Give it to us All right, everyone, it's still green. very beautiful Next, let's take a look at barbecued pork. OK, it's time for us to taste again. Then we have now Put the barbecued pork on top of the rice Where's our hot vegetarian dish put it on the side Everyone looks that colorful The yellow one. white of red It should be said that it is very Increase your appetite. Some can't bear to do it So let's try it first Our barbecued pork Fresh fragrant and tender And then there's a special kind of The taste of barbeque in it So, barbecued pork It should be said that it is one of China's Barbicans classic one Okay, let's try this sparerib soup What about the sparerib soup? We've been stewing it for a long time. What about our ribs? After everyone saw me pick it up A light steak of our ribs You see, the ribs came down like this. very tender What about our spareribs, because in my soup today the taste is relatively light This meat of ours is to be dipped in that soy sauce You can see that I have made a little soy sauce. very fresh Then I'll try the taste of this soup Light Fragrant and sweet Compare this soup It's not that rich, but... Both have the aroma of corn The carrot smell and meat So, uh, it's a meat and vegetable soup with a lot of nutrients. Okay, what about today Our program is here first It's time to come to an end with everyone again. Then we'll see you next time