Roasted buns are one of the representative traditional Xiguan spots 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 dough of the barbecued pork bun is made of fermented dough commonly used in the north after improvement, and when wrapping, it should be kneaded into a birdcage shape, because the fermentation is appropriate, and the top of the bun will naturally crack after steaming.

The so-called barbecued pork bun is actually a flowering steamed bun with barbecued pork filling.

Needless to say, the importance and universality of barbecued pork buns in the Lingnan region are as important as this delicacy has developed to the present.

For example, it is best to have three petals, and if you have two or four petals, it means that it is not possible.

In addition, the dough should have a sugar flavor, and it should be soft and fragrant to eat.

Anyway, there are a lot of exquisiteness, and Xu Zhuo originally planned to learn from Zheng Guangyao, but he didn't get the right opportunity a few times.

Now, this skill is finally in hand.

When Xu Zhuozheng was happy, Chen Guifang came over again to ask for credit: "How about smashing it, if you are dissatisfied, say it now, I will find someone to rectify it." ”

Xu Zhuo is quite satisfied with all aspects: "It's very good, that is, remember to do a good job of hygiene after starting work, don't use additives that can't be used, but people can't detect that the content of the sauce meat we make exceeds the standard." ”

After finishing speaking, Xu Zhuo was ready to go back.

He was thinking about the barbecued pork buns, and he was going to steam a pot to try when he went back.

I haven't eaten it for a long time, and now I have obtained the skill of barbecued pork buns, which makes Xu Zhuo eager to make barbecued pork buns now.

I don't know why, as soon as I mentioned barbecued pork buns, Xu Zhuo unconsciously remembered an old movie called "Eight Immortals Hotel", thinking about the first time I watched this movie when I was in junior high school, it really caused a huge psychological shadow.

Every time you see the word barbecued pork bun or someone mentions it, you will unconsciously think of the scenes in the movie.

It wasn't until I went to college and watched "A Tip of the Tongue" that I had a deeper understanding of barbecued pork buns, and I mustered up the courage to go south to Guangzhou to taste it once.

The result has been out of control ever since.

For this kind of dim sum, I love it to the bone.

The stuffing is delicious, the skin is delicious, and you won't feel tired if you can't eat enough anyway.

However, if you want to make barbecued pork buns, you have to make barbecued pork first.

To do this, the meat is marinated in char siu sauce and then baked in the oven.

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

Xu Zhuo suddenly found that he didn't seem to be able to eat barbecued pork buns today.

However, you can make the preparations first, so that you can wrap the barbecued pork bun and steam it in the basket early tomorrow morning.

If you're in a hurry, you might be able to make it before breakfast.

After going back, Xu Zhuo immediately began to make barbecued pork sauce.

In fact, you can buy ready-made barbecued pork sauce, and you can buy several brands of barbecued pork sauce in any big supermarket, after all, modern society has developed logistics.

However, this finished barbecued pork sauce is naturally not as good as its own.

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

Besides, if you are so famous, it would be too low to use the finished barbecued pork sauce.

The real master has to boil the sauce yourself.

Of course, the reason why Xu Zhuo is so sure that he boils the sauce is mainly because the system gave him the practice of barbecued sauce.

The skills of barbecued pork buns include the skills of making barbecued pork sauce, the skills of making barbecued pork, the skills of making barbecued pork stuffing, the skills of making dough, and so on.

Xu Zhuo plans to boil these barbecued pork sauces out to see how it feels, and if he can, he will go back and make them in large quantities and then make a glass bottle and sell them in an online store.

After all, the online store, everything can be displayed in it, not to mention whether anyone buys it, at least the stall has to be rolled out.

The boiling of barbecued pork sauce is not difficult, but the ratio is a little difficult to master, this sauce has both sweet and salty tastes, which is more suitable for southerners, and northerners are generally insensitive to this sauce.

However, Xu Zhuo didn't have any aversion to this sweet and salty sauce, on the contrary, he thought it was delicious.

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

For example, in terms of color matching, there are red yeast rice and tofu milk.

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

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

There are all kinds of ways to do it.

These practices, no one said who was authentic, and they all said that their own practices were delicious.

From this point of view, it reflects the concept of inclusive and innovative Cantonese cuisine, only seeking taste, not talking about 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 is developing step by step.

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

Of these toppings, honey and lemon are used in the least amount, which is basically a garnish.

Especially lemons, half is enough, and the usage is to cut the lemon, then put it on a bowl and squeeze out the lemon juice by hand.

The purpose of adding lemon juice is to prevent the char siu sauce from crystallizing after it has cooled, so only a little bit is needed.

Xu Zhuo cut the green onion into white sections, shredded the onion, sliced the garlic, and as for the other ingredients, except for the starch water, they all stirred together to make a sauce.

Among them, the bean curd is more important, not only to use the bean curd block, but also to use the juice of the bean curd.

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

After all the ingredients are ready, Xu Zhuo put the wok on the shelf, slide the pan first, then pour a little peanut oil into the pot, turn down the heat, directly put the chopped green onion and white onion and garlic into it, and stir-fry slowly.

This step must be small, only in this way can the aroma of these three ingredients be forced out.

Moreover, stir-frying slowly over low heat can also avoid the ingredients being fried as much as possible.

Stir-fry until the three ingredients slowly lose water and gradually become browned, then pour the freshly stirred sauce into the pot in one go, turn on the heat slightly higher, and bring the sauce to a boil.

The juice in the pot boils for about three minutes, at which point use a fine mesh sieve to remove all the white onions and garlic slices from the pot.

These should not be mixed into the char siu sauce, lest they be smeared on the meat and become mushy and bitter when grilled.

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

Wait until the soup in the pot turns into a ruddy, sticky liquid, and the barbecued pork sauce is ready.

The elasticity of this thing is very large, if you like to be sticky, you will thicken more, and if you like it thinner, you will reduce it, anyway, it is all up to the maker to master.

The one made by Xu Zhuo is a little sticky, because this is not only used to marinate the barbecued pork, but also to mix the barbecued pork stuffing, which can't be too thin.