barbecue recipe
lamb: selected lamb
cooking ingredients: oil (oyster sauce + beer + scallion sauce), chili powder, powder (peanut powder + sesame powder + cumin powder + anise powder + fennel powder + pepper Powder), salt, monosodium glutamate
Heat: high fire
Cooking process: roast the meat on the fire until it changes color, brush the oil for about 1 minute, sprinkle salt evenly, continue to cook for 1 minute, sprinkle the MSG, brush the oil several times in the middle , Sprinkle with powder and chili powder when it is almost cooked. The final firing was successful.
Mutton: use minced onion + oil (fried oil of pepper and star anise) + salt
beef: red wine + minced onion + oil + salt
chicken wings: red wine + honey + Shiyitang dried sausage
fillet: green onion + garlic + Salt
chicken: soy sauce + pepper powder + salt
and simmer for about two hours.
shrimp: After roasting, sprinkle a little salt or hot sauce on it and you can
barbecue recipe (1)
production: 100g soybean powder, cashew nut powder 100 grams, 25 grams of perilla powder, 50 grams of chili powder, 20 grams of coriander powder, 50 grams of cumin seeds, 30 grams of sesame seeds, 150 grams of salt and pepper, 30 grams of dried onion powder, 12 grams of flavor powder, 20 grams of chicken powder, Mix the above ingredients well;
barbecue recipe (2)
Ingredients: 100 grams of cumin, 80 grams of chili powder, 30 grams of sesame seeds, 50 grams of perilla powder, 10 grams of five-spice powder, 50 grams of chopped green onion, celery 10 grams of powder, 10 grams of salt and pepper, 10 grams of flavor powder, just mix the ingredients well;
barbecue recipe (3)
Ingredients: (1) 100 grams of chili powder, 50 grams of cumin powder, 20 grams of sesame powder, Chinese pepper 10 grams of powder, 30 grams of garlic powder, 20 grams of chicken powder, 10 grams of salt and pepper, 5 grams of flavor powder, mix the ingredients well;
chicken wings, chicken legs, chicken, Baoji, kidney, chicken feet, pork, crispy bones, seasoning is as follows: chicken essence, double bridge MSG Pepper flavour, sesame oil, pepper oil, cornstarch, egg, salt, sugar, sand ginger powder,
, lamb: chicken essence, sesame oil, peppercorn oil, cornstarch, egg, salt, sugar, pepper powder, Maggi Shuangqiao MSG, onion, ginger, oyster sauce
, beef: chicken essence, sesame oil, pepper oil, cornstarch Egg salt, sugar, pepper, Maggi Shuangqiao MSG oyster sauce
Beef: Chicken essence, sesame oil, pepper oil, cornstarch, egg salt, sugar and pepper powder Maggi Shuangqiao MSG, satay sauce
, marinara: Shuangqiao MSG salt
raw oyster garlic. Shallots. celery. Red chili. Spice oil.
eggplant. Leek. potato. shrimp. chili. When roasting, put the oyster sauce and those secret recipe 3 raw materials
oyster sauce to boil some water. salt. MSG. Sugar!
Boil the spice oil: green onions, star anise, pepper, ginger, garlic, coriander, bay leaves and boil for two hours to work slowly~! (Roasted oysters with mustard) (Roasted oysters with garlic) (Roasted oysters with pepper oil and sliced ginger)
barbecue sauce ingredients are as follows: chicken essence (2 taels) Shuangqiao MSG (2 taels) garlic meat (3 taels) light soy sauce bottle (large) Sichuan spicy sauce (2 scoops)
homemade delicious grilled sauce
Generally, there are many barbecue sauces on the market, but they don't necessarily suit everyone's taste, and the same grilled sauce can be boring every time. Why don't you try the following recommended sauces, which might suit your taste?
barbecue sauce
Ingredients: 2 tablespoons of soy sauce, 1 teaspoon each of sugar, rice wine, rock sugar, 2 teaspoons each of bonito, dried kelp, and ginger powder.
method: mix all the materials evenly, that's it.
spicy sauce
Ingredients: 1/4 cup lemon juice, 2 tablespoons tomato sauce, 1 teaspoon each of chili oil, chili sauce, black pepper, 1 tablespoon each of oyster sauce, minced chili, rice wine, brown sugar, minced garlic 1/ 2 teaspoons.
method: mix all the materials evenly, that's it.
Sour plum sauce
Ingredients: 3 sour plums, 2 teaspoons each of candied sour plums, sugar, and 1 teaspoon of white vinegar.
method: mix all the materials evenly, that's it.
Applesauce
Ingredients: 1 apple (pitted and beaten into sauce), 1/2 cup apple juice, 1 teaspoon white vinegar, 1/2 teaspoon mustard sauce, 1 teaspoon each of honey and onion, salt and pepper.
method: mix all the materials evenly, that's it.
Ingredients for five-flavor sauce
: 2 teaspoons each of soy sauce, sesame oil, black vinegar, and white vinegar, 3 teaspoons of tomato paste, 1 teaspoon of minced ginger, minced garlic, and minced chili.
method: mix all the materials evenly, that's it.
garlic paste
2 teaspoons of garlic paste, 3 teaspoons of soy sauce, 1 teaspoon of monosodium glutamate, rice wine, and white vinegar, 1 teaspoon of fine sugar, and appropriate amount of pepper.
method: mix all the materials evenly, that's it.
grilling refers to fish or vegetables skewered on an iron rack, using charcoal or high-temperature stoves to pass moderate high temperatures to form a hard film on the surface of the material and make it golden yellow, so that the aroma is contained in it, and make a dish with a unique burnt aroma . It can be divided into two types: direct fire grilling or inter-fire grilling. Direct fire grilling is a method of grilling food directly on the fire. There are six types:
sukiyaki: the food is grilled directly on the fire without seasoning. There are many types. In addition to retaining the original flavor, it also has the effect of removing fishy.
Salt-yaki: Use salt to spread all over the ingredients and then grill it. Suitable for grilling fish and seafood
Miso-yaki: Coat salt and soy sauce while grilling , And then coated with miso to add flavor, of which fish, tofu and white radish can highlight its mellow and unique flavor.
Kabayaki: When grilling long strips of fish, cut the belly of the fish and cross the fish fillets with bamboo strips. The name is named because it looks like a cattail leaf at first glance. It is named Kabayaki eel (grilled eel) The most famous.
Teriyaki: Roast on one side and shabu with thick sauce. Repeat until the ingredients are cooked through. It is more commonly used for fatty fish.
Yundan Braised: Mix the egg yolk and sea urchin sauce evenly, while roasting, spread the sauce evenly on the seafood such as abalone, shrimp, etc. The roasted ingredients can be bright yellow, which is quite attractive.
The common types of grilling type include bun, skewers, iron pan, teppanyaki, shell, pot, rock, and net. There is no shortage of people who have seen shops interlacing the above types of barbecue, but skewers and miso yaki are the most popular and the prices are the most acceptable. Skewers are also divided into metal skewers and bamboo skewers due to the size of the ingredients and the type of grilling. Metal skewers are made of iron or stainless steel. Generally round skewers are more common. However, if you want to grill full-size fish, you can use a flat surface. sign.
focuses on the selection of ingredients for skewers with seasonal seasonal ingredients. Among them, chicken breasts, wings, legs, butts and even skins are the favorites of many people, so chicken has always stood tall One of the non-shaking skewers.
is here to introduce you to the top five most popular skewers: Scallion skewers-springy chicken and chicken skin with fragrant green onions, which is the most common combination of skewers. Chicken meatballs--Wear the chicken thighs into puree, stir with the meat puree cooked in wine, add a little red miso, egg yolk and knead it into a circle, add the kelp broth and boil it, then skewer it into a bamboo stick for barbecue. The dripping, gravy is mouth-watering. Roasted chicken thighs-roasted chicken thighs with bones and juices, with a bold feeling when eating. Grilled chicken breasts---excellent ripeness and fresh taste, very popular with girls. In addition, the chicken butt, which is roasted with soft cartilage and rich in fat, is also the favorite of Japanese gluttons today. You might as well try it.
The most commonly paired beverage when eating barbecue is mainly beer. Cold beer with aromatic barbecue has always been recognized as the best combination. After eating, the skewers should be put into the skewers prepared by the store. Don't use them for picking teeth or arranging them everywhere, so as to draw a perfect end to the barbecue trip.
Comprehensive skewers
Ingredients: 3 fresh shiitake mushrooms, water bamboo shoots, 100 grams each of lotus root, cooked quail eggs, shrimp balls, fish plate, flower stick balls, bamboo rolls, 30 grams each of oily tofu, burdock pieces, 2 large grilled sauces key, spoon.
Method: 1. Remove the stems of fresh shiitake mushrooms and wash them; peel the bamboo shoots and lotus roots, wash and cut thick slices; wash and cut burdock pieces, bamboo rolls, and cut into sections; flower stick balls, shrimp balls, cooked quail eggs , Fish plate, oily tofu are washed. 2. All the ingredients are skewered into bamboo skewers, and when they are cooked on the grilling net, spread the roasting sauce evenly back and forth 3 times, wait until it tastes good, and serve it out.
The key point of crispy grilling should be to master two important points, such as seasoning formula and roasting. The others are easy to learn. The following is a description of the process as follows:
1. Fresh pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits, and other foods of
color can be marinated and roasted in this way.
2. Recipe
1, meat skewers:
5 kg of fresh meat should be added to the amount of spices.
Recipe 1: 1.5 packs of Xianjiang lamb skewers (produced in Wuhan), MSG (with a freshness of 99%, use this freshness below) 70-90 grams, 36 grams of refined salt, 1 pack of special fresh No. 1 (produced in Wuhan) , 40 grams each of ginger and chives (finely chopped), 7 grams of sugar, 25 grams of pork floss powder, sweet potato starch 250 grams.
Put the above raw materials in the cut meat strips and mix them evenly, marinate for 10 minutes, then use bamboo skewers to skewer for roasting
Recipe 2: thirteen incense 100 g, MSG (freshness 99%) 70-90 g, 36 grams of refined salt, 1 packet of special fresh No. 1, 40 grams of ginger and chives, 7 grams of sugar, 25 grams of loose meat powder, and 250 grams of sweet potato starch.
Put all the above ingredients into the cut fresh meat strips, mix well, marinate for 15 minutes and then skewer them into skewers for roasting.
Note: The dry humidity of the meat in the above two methods is that the meat skewers can absorb the spices and do not fall off, and it is advisable to not run water. If there is water flowing out, it will become thinner, it is not easy to maintain the flavor, and it will consume fuel when it dries. It is better to hold a handful of meat that feels moist but not watery. You can choose between two kinds of recipes, and you can make dozens of foods.
2, chicken wings, chicken tips, chicken legs, duck wings and other foods such as chicken, goose, pheasant, quail, pigeon, etc. The formula is as follows:
5 kg of food needs to be added: 2 packs of spicy and smelly dry ingredients (produced in Wuhan), 60 grams of refined salt, 90 grams of MSG, 1 packet of special fresh No. 1, 30 grams of ginger and chives (finely chopped), loose meat powder 20 grams, 7 grams of sugar, 150 grams of sweet potato starch
Mix the above raw materials and 5 kilograms of food thoroughly, marinate for 20 minutes and put them into skewers. If it is dry and the ingredients do not stick during mixing, water should be added appropriately so that the seasoning is completely covered on the meat and should not be too thin. These are baked with raw materials.
3, chicken, duck, goose claws and many varieties, the formula is:
5 kg of food are washed, put into the pot, add water until submerged, add 110 grams of refined salt, 80 grams of ginger (beaten), 100 grams of MSG, fragrant 50 grams of fresh green onion and 10 grams of Chinese pepper, cook over medium heat. When the claws are soaked and straightened, they can be taken out and cold when they are broken. Put 2 per skewer for roasting.
4. Fish: various types of fish are cut into half fish, fish skewers, whole fish, fish tails, etc. The formula is:
5 kg of fresh fish. Raw materials added: 100 grams of thirteen incense, 60 grams of refined salt, 90 grams of sugar, 80 grams of MSG, 1 packet of special fresh No. 1, 40 grams of ginger and chives (finely chopped), 60 grams of Piaoxiang sauce (see below for the preparation), 150 grams of sweet potato powder.
Fully mix the above raw materials and fresh fish, dry and wet the same as the meat skewers, marinate for 30 minutes and put them on the skewers for roasting.
Special reminder: In order for you to correctly master the marinating methods of various foods and roast them with special flavors, our department specially changed the "spicy pit water" soaking method to the spice direct marinating method, the purpose is to worry about you using the "spicy spicy pit" "Water" when the concentration is not well controlled but the taste.
In this process, some composite finished spices already contain some Chinese herbal medicines.
5. Spare ribs: All animal spare ribs are prepared according to the following formula:
5 kg of fresh spare ribs, add 110 grams of thirteen spices, 20 grams of five-spice powder, 36 grams of refined salt, 30 pine meat powder, 8 grams of sugar, 80 grams of MSG, special fresh No. 1 package, 40 grams each of ginger and chives (finely chopped), 150 grams of sweet potato starch.
The above ingredients and ribs are mixed evenly and then marinated for 20 minutes and then skewered before grilling
6, vegetables: pumpkin, eggplant, slices, potatoes, corn on the cob, cabbage, etc. The formula is:
sweet potato starch 500g, refined salt 1500g, 400 grams of monosodium glutamate (fine powder), 2 packs of special fresh No. 1, 420 grams of thirteen incense, 30 grams of sugar, and 150 grams of sesame. Lithospermum powder (edible spice) 50 grams, mix the above-mentioned ready-made flavor powder into a bag for later use. When roasting, put the worn vegetable skewers flat on the stove, and then use a spoon to put the aromatic powder on the vegetable pieces. Put about 1 gram per skewer and 0.5 gram on each side, and bake evenly with a brush moistened with oil. You can grill 3-5 skewers to taste for yourself. According to the taste of local people, you can increase or decrease the amount of flavor powder
. 4 cm long and 0.8 cm wide square meat strips (can also be customized): ribs are priced according to your market price; after the fish is scaled, the intestines are removed, washed and cut into 12 cm long pieces or any length The whole fish: lotus root to wear raw lotus root. Then the bamboo sticks are worn into skewers: the meat is worn into a T-shape: large skewers such as fish and eggplant are used with two sticks for each skewer.
IV. Baking
1. Light a fire: first clean up the oven, add charcoal (millet charcoal) to ignite, put the charcoal to fully burn, and then use the tongs to cut the charcoal into a fire layer with a thickness of 1.5-2 cm .
2. Grilling: Put the food skewers on the stove, and grill all meat and ribs directly with oil (both sides are brushed), and then grill them over and over. The skewers look tumbling in oil and the color turns white and yellow to indicate maturity. The chicken feet should be roasted until there is a deep-fried sound. The chicken wings should be roasted and become brown and the soak is large. While roasting, brush the oil with a knife until it is brown, and there is no blood overflow inside. Indicates maturity. The roasting time should be based on the size of the fire, and the variety of skewers, but it must not be burnt. Brush the oil while roasting, and sprinkle with spicy powder, cumin or powder in time when the food is ninety-mature. Brush with oil, bake it for a while and sell it on the stove, without spicy powder.
3. For vegetables, put the skewers on the stove, then add vegetable powder, moisten and brush with an oil brush. Turn over and over to bake the eggplant and other soft roasted yellow. You can sprinkle with spicy powder, cumin and then brush. The oil is roasted for a few seconds and sold from the oven.
Note: 1. Use vegetable oil, salad oil, and ban sesame oil, lard, etc.
2. After the brush is stained with oil, wipe off the excess oil on the cylinder, and the brush does not fall into the fire and emit oily smoke.
Fifth, grill making
①Refer to your local and Xinjiang barbecue grills.
②Based on this, the furnace is 1.5 meters long and 14-15 cm wide, depending on your personal height, whichever is above the navel.
③It is better to make a cabinet under the oven to put food, make a workbench against the chest to put the seasoning, and write the name and price of the barbecue on the front of the oven. Attachment: Preparation of Piaoxiang sauce
1. Ingredients: 500g pickled peppers, 150g sesame paste, 200g peanut butter, 40g chili oil, 100g garlic kernel, 30g pepper powder, 80g MSG, 1 pack of special fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, 40 grams of refined salt.
2, first chop the pickled peppers, peel the garlic cloves and mash them.
3. Put sesame paste, peanut butter, fine garlic froth, pepper powder, special fresh No. 1, chicken essence, sugar, refined salt, etc. in a porcelain ware and mix well.
4. Use vegetable oil to burn until it is eighth mature, add pickled peppers and fry them until fragrant, then pour into the porcelain concoction and cover with the lid, let cool and taste again. If it is salty, put some sugar and MSG as appropriate. Serve with salt and piaoxiang sauce.
"Mouth-flavored tofu skewers" grilling process
Tofu, which has been known as a national dish, is prepared with spices and Chinese medicinal materials. The roasted tofu has a unique style and pleasant aroma. The process is as follows:
1. Configuration of "tofu spice" ：
500g sweet potato starch, 60g chili powder, 20g pepper powder, 30g dried beef powder, 30g chicken essence, 30g star anise, 20g cumin, 4g licorice extract (optional), 15g cumin, 30 grams of dried chives (optional), 20 grams of dried ginger powder, 270 grams of monosodium glutamate, 2 packs of special fresh No. 1, 15 grams of sugar, 2 grams of pine, 1650 grams of salt, 200 grams of gourd powder (natural color), Flavoring agent 3 grams (the flavoring agent can be selected from ten kinds of meat flavor or shrimp flavor, or 320 grams of thirteen flavor or spicy odor dry ingredients can be used instead)
The above raw materials can be purchased at various spice shops and Chinese herbal medicine stores. .
2. Preparation method:
1. All raw materials are ground finely.
2, a pot or bucket for each, put the above-mentioned raw materials into it and mix well.
3. Put the mixed material in a food bag or bottle and seal it as a substitute.
3. Dressing tofu:
1. First order white tofu with a length of 12 cm, a width of 4.6 cm, and a height of 0.8 cm from the tofu factory, or custom-made tofu with a length of 12 cm, a width of 7 cm, and a height of 0.8 cm. Mainly types.
2. Tofu should be tender and free of slag, soft and not broken, hard and odorless.
3. Thread two bamboo sticks along the length of each bean, and then make a small cut horizontally with a knife.
4. Put the dressed tofu into a basin. Add water to soak, and then add 80 grams of edible salt to the water for every 100 skewers of tofu, so that the salt flavor can be submerged.
4. Roasting:
put the millet charcoal into the grill, and after the millet charcoal is fully ignited, put the tofu skewers on the stove, and then put 0.6-0.8 per pieceUse a brush and vegetable oil to adjust the humidity of the special tofu spice, and brush it evenly. Turn it over and brush it evenly with 0.6-0.8 g of ingredients. How much tofu is added depends on how much tofu is soaked in salt? If the salt tastes great, reduce the tofu spice, otherwise add the tofu spice. In short, you first adjust the roast, and then taste it by yourself and others, and then adjust the specific amount of tofu in accordance with the taste of your locals, but it must be based on ours.
Wait for one side to be roasted to golden brown. When the oil bubble is tumbling, then drop the surface and bake in the same way. Bake it over and over again 3-4 times. When the whole piece is golden brown, the cuts are cracked, the tofu foams, and the aroma indicates ripeness. At this time, you should immediately sprinkle with chili powder, cumin powder, and fresh chives before being sold and eaten. Generally, it is roasted and eaten now, and it tastes worse when it is cold.
5. Other spice tofu roasted:
1, spicy tofu: on the basis of the above taste, add spicy powder after roasting.
2, Yuxiang tofu: Add edible fish meal to the original seasoning or add appropriate amount of minced ginger and fish parsley after roasting.
3, Garlic Tofu: Add crushed garlic to the original flavor, and roast it to fragrant.
4. Fruity tofu: According to their respective tastes, just add flavors such as bananas and apples when starting the stove, add 0.1 g per bunch.
5. Other flavored tofu: add edible flavors such as milk flavor and chocolate flavor when starting the oven according to their respective tastes. There are dozens of types.
Brazilian barbecue ingredients
Brazilian triangle meat
Ingredients: sour triangle meat 2.5KG
Seasoning: salt 20g
Production: cut the beef into 7 cm thick, put a little salt on the surface with an iron rod, put it on the fire and turn Bake for 10 to 20 minutes.
Features: smoky and salty, tender on the outside, tender on the inside, and delicious
Steps: Thaw the sour-frozen beef and use a western knife to cut it to grow. The length of the beef is about 6 cm wide and divided into 4 The pieces are then pierced into a semicircle with an iron rod, and then sprinkled with 20G of large salt. Pay attention to the spreading method to be even, and then put it into the fire, the fire temperature is about 350 degrees.
Garlic Steak
Ingredients: Sour triangle meat 2.5KG
Seasoning: 20g salt, 60g garlic oil 60g
Features: thick garlic and salty flavor, bright and delicious color, delicious
Step: Thaw the beef into 5 pieces with a Western knife -7mm thick, the width is based on the width of the beef, and then put a little salt and garlic oil on the grill skewers. Bake at 400 degrees for 2 minutes and 7 mature.
wine-flavored beef
Main ingredients: sour beef shoulder 2.5KG
seasoning: salt 60g. star anise 25g. cinnamon 25g. dried chili 25g. pepper 30g. white wine 20g. dry white 30g
Features: strong wine aroma Crisp and delicious
Steps: First pierce the beef with a fork to fill the hole and then it will be easy to taste, and then put the above seasonings in proportion to the beef shoulder and marinate for 24 hours, then wrap it in tin foil and use the brazing skewers to turn on the fire. Bake for about 5 hours.
grilled bacon
Main ingredient: smoked pork belly 2.5KG
seasoning: garlic 80g onion 60g white wine 10g chili powder 15g a little salt
Production: cut the chicken into 7 cm thick 2.5 cm rectangles and put the same proportion of the seasoning into the smoke and mix Put the pork belly on a medium fire and roast it for 5 to 10 minutes.
Features: Thick smokey, five flavors and delicious.
grilled lamb
Main ingredient: lamb 2.5KG
seasoning: salt 150g garlic rice 200g onion 250g white wine 100g chili powder 150g cumin powder 200g. Put the above seasoning into the lamb and mix evenly, marinate for about 18 hours,
production: the lamb Cut into 3 to 4 cm thick squares, put the above seasonings in proportions, wear iron rods, put on medium heat, turn and bake for 10 to 20 minutes, you can
(1) The easiest way to cut the chicken and soak it in lemon water Scallion (chopped), add some starch and put it on skewers for 15 minutes. After cutting the beef, use meat tenderizer and scallion (chopped). Thirteen spices, a little oil and put on
for 30 minutes. After cutting the lamb, use less meat tenderizer. broken) After 30 minutes with a little oil, put on
fish fillets and chicken wings without marinating the shrimp, cut the feet and remove the intestines. BBQ sauce with garlic sauce and water is the easiest way. Ingredients: oil (oyster sauce + beer + scallion oil), chili powder, powder (peanut powder + sesame powder + cumin powder + anise powder + fennel powder + pepper powder), salt, monosodium glutamate Process: Put the meat on the fire and roast until the color changes. Brush oil and roast for about 1 minute. Sprinkle salt evenly, continue cooking for 1 minute and sprinkle MSG. Brush oil several times in the middle, and sprinkle powder and chili powder when it is almost cooked. The final firing was successful.
Features: Garlic spicy cumin flavor
grilled chicken thigh
Ingredients: 1 chicken leg. Ingredients: salt, French incense, lemon juice.
Method: 1. Remove the bones of the chicken legs and spread them flat, sprinkle with salt. 2. When the charcoal fire reaches medium heat (the charcoal turns red and the black smoke dissipates), place the chicken legs on the grill. 3. When the chicken legs are sizzling, sprinkle an appropriate amount of lemon juice and French incense until both sides are cooked.
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