500 grams of rapeseed oil, 200 grams of onion, 60 grams of ginger, 0/50 grams of onion/kloc, 80 grams of celery and Chili powder.

(Vitex negundo)150g, sesame (appropriate amount) spice:

(Amomum tsaoko10g, fragrant fruit10g, cinnamon10g, star anise10g, kaempferia kaempferia10g, dried tangerine peel 6g, cardamom 5g, geranium 4g, fennel 5g and clove 4g.

Tips: Remember to break the vanilla fruit, or it will be fried in the oil pan. )

Preparation steps of barbecue oil:

1. Cook in an oil pan until the oil temperature rises and there are no bubbles. Pour in onion, ginger, onion and celery, stir-fry until it is fragrant.

Pour in the spices at a time.

When the oil is boiled in a pot, there is no bubble when the oil temperature rises. Pour in onion, ginger, onion and celery, stir-fry until it is fragrant.

Pour in the spices at a time.

2. After frying, the incense is basically on fire, as long as all the oil is salvaged.

3. After the oil temperature drops slightly, pour half of the oil into Chili powder and stir, and add sesame seeds. Then pour in the remaining half of the oil and stir to finish the barbecue oil.

Second, the barbecue need to prepare seasoning:

Thirteen spices Wang Shouyi, cumin powder, seasoning salt (salt and pepper), Chili powder, chicken essence and pepper. Onions, Haiti

Light soy sauce, cooked vegetable oil, garlic foam, barbecue oil.

1. 100g of boiling water, 30g of salt and pepper, stir well, then add 20g of chicken essence and stir well for later use. To make (salt water)

2. Turn off the fire after the pot is hot, pour in 150 Chili powder and stir fry, add 20g bean powder, stir fry and put it away for later use. (Chili powder)

3. Add 70g of garlic foam into boiling water100g, and cover evenly for later use. (Garlic water)

4. Pour the rapeseed oil into the pot and burn until there is no foam. Pick it up. (cooked vegetable oil)

5. Thirteen fragrant Wang Shouyi, cumin powder, chicken essence, pepper powder, shallots, Haitian soy sauce and other ready-made products can be bought directly in the market without adding.

Work.

Warning: (All seasonings are the same, as are vegetarian ingredients. 1: Brush cooked vegetable oil, 2: Brush roasted oil, 3: salt water, 4: garlic water, 5: soy sauce, 6: Sprinkle cumin powder, Chili powder, pepper powder and thirteen spices Wang Shouyi in turn. (Except for other ingredients mentioned in the formula, such as chicken,

Third, marinating: there are two kinds of marinating methods for meat products: one is the natural seasoning marinating method; One is additive curing.

Method:

1. Add and marinate: 500g of meat, 5g of American Meat King 1. 5g, Tianxiang Wei Hui Bao 1 g, Xinghu ethyl maltol1g, 3-5g of cooking wine and 5g of Taifuren Bao, and stir evenly to get chopped green onion.

(If the kebabs are kebabs, adding some mutton powder will make the pork more fragrant. You don't need beef, you usually keep meat. )

2. Pickling with natural seasoning: 500g of meat, 0/00g of Chili powder/kloc-(with sweet pepper), 30g of spicy fresh (from Wang Shouyi) I+G2, 0/5g of monosodium glutamate/kloc-,0/0g of cooked bean powder/kloc-,0/3g of Wang Shouyi flavor, and chopped.

Tips: Both kinds of curing are universal (common pork, chicken, beef, mutton, universal curing, can be cured).

Barbecue method of mutton

Four kinds of mutton barbecue:

1. Mutton kebab 2. Sheep kidney 3. Mutton crisp bone 4. Mutton Chop

First, the choice of mutton and other meat products:

Mutton is the best choice for food stalls. This kind of mutton is tender and pink, and its price will be higher than that of ordinary old mutton 1-2 yuan. Try to choose lean meat when you buy it, and then buy a few dollars of sheep tail oil. Cut mutton and sheep tail oil into thumb cap-sized pieces and put on kebabs.

Second, threading methods and how to save costs:

When wearing mutton skewers, try to cut the lean mutton into small strips with a width of about 0.7CM, and cut the tail oil a little bigger, so that the skewers are beautiful and big, which can save about 20% of the cost. We sell this kind of string 1.5 yuan, and we can freely change the price according to local demand. Mutton is thin and long. After working for a month, you can see the effect.

Three, mutton aroma method (no essence)

Brush sheep oil and buy ordinary sheep oil. After the oil comes out, put a little sheep oil on the mutton string and bake it. Don't brush too thin. Brush sheep oil and buy ordinary sheep oil. After the oil comes out, put a little sheep oil on the mutton string and bake it. Don't brush too thin. Be sure to brush less. If you brush too many oil droplets on charcoal, it will easily lead to open flames. A thin layer will be fine, especially delicious.

Fourth, roast lamb kebabs:

1. Put the mutton kebabs on the stove (you can brush some sheep oil or not, which is a trick).

2. When the mutton is roasted to medium maturity, sprinkle the front and back of the mutton with baking materials.

3. Bake on the front and back of SaTaiTaiLe fresh treasure.

Sprinkle salt on the front and back, pat each other on the kebabs, so that their flavors are fully mixed and evenly produced. Pepper powder can be sprinkled properly.

Five, roast sheep kidney:

1. Slice the lamb kidney, cut the big kidney into 5-7 pieces, and cut the small kidney into 3-5 pieces, then skewer and bake.

2. After the kidney is put on the stove, bake it with low fire. In the baking process, the signature and bleeding water are constantly marked.

3. After the blood is gone, bake it. At this time, it will be sprinkled with salty treasures and baked with salt and pepper on both sides.

Sprinkle the ingredients on the front and back of the baking, and then give them to the customers after baking.

Six, crisp bone baking:

The roasting method of mutton crisp bones is the same as that of mutton skewers. Crispy bones are basically roasted in a bent way, so try to choose as many belts as possible when choosing crisp bones.

Some customers like meat.

Seven, sheep plank reinforcement pretreatment:

33 kg of plate reinforcement, 515g of salt, monosodium glutamate and dried pepper; White pepper 22g, water 3 kg; Illicium verum and geranium? 10g； Pepper fennel? 5g； Cinnamon 33g. Do not stew in the pressure cooker for 20-25 minutes for a long time. It is not that the longer the time, the more tender the ribs will be "regenerated" after a long time. Causing it to bite tighter. After natural cooling, you can take it out and cut it into thin slices and put it on.

Special attention should be paid to the baking of slats. Don't make a fire. It can be served with a little baking. Be careful when baking, otherwise it will be very easy to bake hard. Roasting is the same as mutton kebabs.

Barbecue practice of beef

Roasted beef skewers with black pepper;

Corned beef

1. Beef kebabs wear like mutton kebabs.

2. Roast beef skewers

1. Beef skewers on the stove, beef is tender beef. This kind of beef tastes good.

2. Brush a layer of oil (salad oil) on both sides quickly after heating.

3. The roast beef skewers change color, and the black pepper juice is brushed more and more evenly.

4. Continue baking, spreading materials on both sides, and then the product can be produced after baking.

(Sprinkle Chili powder according to your own taste, you can sprinkle it or not. )

Barbecue practice of pork

The roast of pork skewers is similar to that of mutton skewers, but the pork skewers are delicious after roasting. (equal amount of Chili powder) The pig's brittle bones are connected with the same flesh and blood, and so on.

Barbecue with cumin beef skewers

During the curing process, use natural seasoning to cure, and add more cumin together.

1. Beef skewers on the stove, beef is tender beef. This kind of beef tastes good.

2. Brush a layer of double-sided oil quickly after the furnace.

3. After the beef skewers are roasted and discolored, the cumin is taken out and roasted to obtain the product.

Chicken de barbecue

Chicken meat is tender and easy to cook, mainly roast chicken breast, chicken legs, chicken wings and internal organs. Because chicken white meat has more oil and less oil, it is easy to dry and the meat quality becomes hard during the roasting process. Therefore, special attention should be paid during the roasting process, and careful roasting with small fire can ensure that the chicken is fragrant and good.

Taste characteristics of chicken:

New Orleans flavor, garlic flavor, spicy flavor, honey juice flavor, lemon flavor and onion flavor are the main flavors, and we should learn from these aspects when baking.

Classification baking of chicken

1. Chicken kebabs in New Orleans

Wear:

1.？ Freeze the chicken breast a little harder, and then start cutting.

2. Cut into small squares with your thumb.

3. Marinate directly in the marinade.

1. Put the chicken skewers in the oven.

2. Quickly brush a thin layer of oil on both sides and start baking on both sides.

3. Bake the chicken skewers until they change color, and brush the oil continuously during the baking process to make the skewers dry.

4. Sprinkle a thin layer of Mrs. Xianbao and a thin layer of salt and pepper, and bake on both sides.

5. Sprinkle a thin layer of cumin powder on both sides to bake, and then give the fragrance to the guests.

New Orleans flavor, garlic flavor, spicy flavor, honey juice flavor, lemon flavor and onion flavor are all baked in the same way. )

Second, New Orleans roast chicken wings.

1. Bake the ground chicken wings in the oven.

2. Quickly brush the front and back with oil.

3. Continue baking, and cut the back of the chicken wings twice during the baking process or in the pickling step.

4. Bake until both sides are slightly browned and full of color, sprinkle with Mrs. Xian Bao, salt and pepper, and continue baking.

5. Sprinkle a thin layer of cumin powder before the product is made, and the front and back sides will be baked with fragrance.

Third, bake in honey chicken wings.

Roasted in the same way as Orleans chicken wings. The big wings take a little longer to bake. After baking, you can sprinkle some Chili powder to improve the taste, which is more delicious.

Fourth, the baking of chicken legs with honey sauce.

1. wearing chicken legs; It can be grilled directly, or it can be grilled directly with barbecue tongs without skewers.

2. baking; The way to roast chicken wings in Orleans is the same, but pay attention to sprinkle more salt and pepper, so that the chicken legs are more fleshy and thicker, which makes them more delicious. After baking, you can sprinkle some Chili powder to enhance the aroma and make it more delicious.

5. Make and bake chicken feet.

1.？ Wear chicken feet: very important. Bake them well and string them together as shown in the picture. These are all steps in wearing.

2. Roasted chicken feet: Roasted chicken feet are the same as chicken legs. Sprinkle some Chili powder if appropriate.

Vegetables and other baked goods

We must pay attention to the series of roasted vegetables, and the pretreatment of vegetables must be meticulous and beautiful. Only by choosing fresh vegetables can we sell well.

First, the baking of steamed bread slices.

Cut the steamed bread into appropriate sizes, the size is determined by the price, but the width should be around 1CM as far as possible, which is better for baking. Before baking steamed bread slices, both sides are coated with cooked vegetable oil, and you can bake them. Let the oil stay on the steamed bread for a while, so that the steamed bread can fully absorb the oil. Sprinkle more Chili powder when eating spicy food, and less when not eating spicy food.

Baking process:

1. Bake the oiled steamed bread slices in the oven, and brush the Huang Shi on the front and back with barbecue oil.

2. After brushing the barbecue oil, bake it on both sides and sprinkle it on both sides.

3. Just pretend.

Second, roast mushrooms.

Prepare:

Choose the size of mushrooms according to local prices, but be sure to choose fresh mushrooms. Remove the tail of the mushroom, wash it, and cross the surface of the mushroom with a knife, or a rice knife.

1. String the mushrooms and put them in the oven. Apply cooked vegetable oil to the front (that is, the cross-cutting knife surface) and apply more oil. Be sure to let the oil penetrate into the incision of the flower knife as much as possible. Bake the front and back until a very beautiful flower knife mark is formed at the flower knife, and coat it with barbecue oil.

2. Bake for a while, and the mushrooms will be baked when there is no water. Sprinkle seasoning at this time. Bake the front and back to produce fragrance.

Third, baked potato chips (baked lotus root slices and baked potato chips are the same)

Be sure to buy big potatoes. The bigger you like, the better. This will make the potato chips bigger and the guests will think you are real. Potato chips can be cut thinner.

1.？ String potato chips together, grease the front and back, brush them with oil and bake them.

.2.？ Season potato chips with salt and pepper on the front and back (you can brush our salt water without salt) and bake until the surface is burnt.

Yellow becomes brittle.

3.？ Sprinkle cumin after brown crispness, and bake on both sides after spreading cumin.

4.？ Sprinkle seasoning on it. It tastes better this way.

Fourth, the baking of Flammulina velutipes.

First, the production of Flammulina velutipes

(Take the Flammulina velutipes out, cut off the back about 1 1 cm, and hold the bottom of Flammulina velutipes for threading. )

Second, the baking of Flammulina velutipes

1, Flammulina velutipes is quickly brushed with oil and baked before and after the furnace, and Flammulina velutipes must be placed obliquely.

2. After the baked Flammulina velutipes become soft, quickly spread the bedding and bake. At this time (you can brush a layer of barbecue oil on the surface of Flammulina velutipes) is more delicious, or you can directly sprinkle cumin powder and bake it on both sides. Add appropriate amount of Chili powder.

Five, baked beans

1. Brush a thin layer of oil on the front and back of the beans first.

2. Bake until the beans are slightly soft and sprinkle with fresh ingredients for baking.

3. Sprinkle cumin powder on the front and back, which is fragrant. If you eat Chili, sprinkle some Chili.

Sixth, corn baking

After the corn is put on it, it is baked directly in the oven. After being placed in the oven, the surface of the corn is brushed with a thin layer of oil, and the surface of the corn is slightly yellow, and then sprinkled with burning.

Roast oil, pepper, etc.

Seven, roasted leeks

First, the production of leeks: put on the washed leeks. If it doesn't feel good, you can fold the back of the leek and wear it.

Second, the baking of leeks.

1. Put the leek on the stove, brush the front and back with oil and bake it quickly. The leek must be placed horizontally.

2. After the leek is baked with oil, quickly brush the reverse side of the barbecue oil and sprinkle with materials. If the customer wants to eat Chili, sprinkle Chili.

A little Chili powder. Brush a layer of barbecue oil on the back and cumin products on the front and back.

Eight, grilled crucian carp with onion fragrance

1. Pretreatment of fish: clean crucian carp, spicy marinade 77g, seafood soy sauce 10g, savory treasure 14g, black pepper 88g, sesame oil 44g, stir well, and then cook wine 88g. Then apply the conditioning evenly on the crucian carp and seal it for three hours. Then add chopped green onion and garlic into the belly of crucian carp, and then seal the belly of crucian carp.

It should be noted that this grilled fish is spicy. If it is spicy, you can use the original marinade. Then bake the pickled crucian carp.

9.roasted scallops and oysters

Pretreatment of scallops and oysters: open oyster shells and wash them. There is a lot of sand in it. Wash it. Wash it several times. The same is true of scallops. After opening, wash it several times. You can add a little vermicelli to the oysters to see the local favorite food.

1. Wash scallops and oysters and put them in the oven.

2. Quickly spread garlic sesame oil evenly on the ingredients.

3. Sprinkle too much savory treasure and white pepper and bake for a while.

4. Brush a little barbecue sauce and continue baking on the surface of the ingredients.

5. Sprinkle chopped green onion, coriander and pickled pepper quickly after baking until it turns brown.

6, direct production.

For reference only.

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