Barbecue is a kind of food that more and more people like to eat nowadays, especially in summer. Many people like to meet three or five friends and go to the barbecue shop together to eat barbecue and drink beer. Whether the barbecue is delicious or not depends on the freshness of the ingredients, and there are also certain requirements for the barbecue seasoning formula. Below, I recommend several barbecue recipes for everyone!

1. Sprinkle seasoning on the barbecue

Stir-fry pepper and pepper until fragrant, and beat them into fine powder for later use. Take 1 kg as an example. Mix together 1.25 liang of monosodium glutamate, 1.25 liang of pepper, 1.25 liang of thirteen spices, 1.25 liang of cumin powder, 2 liang of pepper noodles, 7 liang of pepper noodles and a little salt.

second, self-made seasoning powder

mix 21 grams of cumin powder, 11 grams of pepper powder, 11 grams of Chili powder, 1.5 grams of salt, 2 grams of chicken powder and 1 grams of monosodium glutamate.

Third, the barbecue dip

(Korean self-help barbecue dry seasoning) is prepared as follows:

511 grams of peanut powder (cooked, original, ground to twice the size of sesame seeds), 211 grams of sesame seeds (cooked), 51 grams of soybean powder (cooked), 8 grams of fennel powder, 31 grams of cumin powder, and 31 grams of cumin powder. Reconciliation together. Sprinkle it on roasted meat or dip it in food. The amount of salt is only a reference amount, and it should be increased or decreased according to the taste of local customers. Add 12-15g of Chili powder for spicy taste. (With curry powder, peach crisp is the dipping material for Korean dish baking)

Features: it tastes fresh and fragrant, removes greasy, improves taste and helps digestion, and is suitable for Korean buffet barbecue.

4. Special seasoning

1. Spicy seasoning:

Stir-fry chilies and beat them into fine powder for later use. Mix 1,111 grams of chili powder, 25 grams of monosodium glutamate, 25 grams of pepper, 25 grams of thirteen spices, 25 grams of cumin powder and a little salt together (you can also add a little sesame powder, ginger powder and sugar); Adding 1%-2% flavorant can increase the meat flavor of fried products.

2. Spicy seasoning:

Stir-fry Zanthoxylum bungeanum until fragrant, and grind it into fine powder for later use. Mix together 1,111g of Zanthoxylum bungeanum powder, 25g of monosodium glutamate, 25g of pepper, 25g of thirteen spices, 25g of cumin powder and a little salt (or add a little sesame powder, galangal powder and white sugar; Adding 1%-2% flavorant can increase the meat flavor of fried products.

3. Spice with salt and pepper:

51 grams of pepper and 51 grams of refined salt are put into a pot for frying, cooled and ground into fine powder.