Barbecue means that fish or vegetables are strung on an iron frame, and the hard film formed on the surface of the material is golden yellow by charcoal fire or high-temperature stove with moderate high temperature, so that the flavor is included in it, and a dish with unique burnt flavor is made. It can be divided into two types: direct fire barbecue or indirect fire barbecue. Direct fire barbecue is a way of directly grilling food on a fire, which has the following six types:

vegetarian barbecue: the food is grilled directly on the fire without seasoning, and there are many fish, which can not only retain the original flavor, but also have the effect of removing fishy smell.

Salt roast: it can be barbecued by rubbing salt all over the ingredients, which is suitable for grilling fish and seafood

Miso.

Pu Shao: When barbecuing long fish, after the belly of the fish is cut open, bamboo sticks cross the fillets, which is named after it looks like Pu Ye at first glance, and Pu Shao eel (roasted eel) is the most famous.

roast: roast and rinse with thick sauce, and repeat until the ingredients are cooked, which is more commonly used for fish with thick fat.

Yun Dan Roasting: Mix egg yolk with sea urchin sauce, and spread the sauce evenly on seafood ingredients such as abalone and shrimp while roasting, so that the baked ingredients can be bright yellow and attractive.

The key points of crispy barbecue are to master the seasoning formula and baking, while others are easy to learn. The following is an introduction to the technology:

1. Selection of materials

All kinds of fresh-colored pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits and other foods can be marinated and baked by this method. ,

Second, the formula

1, kebabs:

5 kilograms of fresh meat should be added to the amount of spices.

formula 1: 1.5 package of Xinjiang mutton skewers (made in Wuhan), 71-91g of monosodium glutamate (with a freshness of 99%, which is used for all below), 36g of refined salt, 1 package of Texian No.1 (made in Wuhan), 41g of ginger and chives (chopped), 7g of sugar, 25g of minced pork and sweet potato.

put the above raw materials into the cut meat strips, mix them evenly, and marinate them for 11 minutes before skewering them with bamboo sticks.

Formula 2: 111g of thirteen spices, 71g-91g of monosodium glutamate (freshness 99%), 36g of refined salt, 1 package of Texian No.1, 41g of ginger and chives, 7g of sugar, 25g of pine meat powder and red summer starch.

put all the above raw materials into the cut fresh meat strips and mix well. After marinating for 1.5 minutes, they can be strung together to be roasted.

note: the dry humidity of meat in the above two methods is that kebabs can absorb spices without running water. When water comes out, it will be thin, so it is not easy to keep the flavor. When it is dry and consumes oil, it is better to hold a handful of meat in your hand and feel moist without water.

You can choose from two kinds of recipes, and you can mix dozens and thousands of foods.

2. Chicken wings, chicken tips, drumsticks, duck wings and other foods such as chickens, geese, pheasants, quails and young pigeons. The formula is as follows:

5 kg of food needs to be added: 2 packets of spicy and smelly dry materials (produced in Wuhan), 61 grams of refined salt, 91 grams of monosodium glutamate, 1 packet of Texian No.1, 31 grams of ginger and chives (chopped), 21 grams of pine meat powder, 7 grams of sugar and 151 grams of red starch

The above raw materials and 5 kg of food are fully stopped and marinated. If the mixture is dry and the ingredients can't be stained, water should be added appropriately to make the seasoning completely stained on the meat, and it should not be too thin. These are all baked with raw materials.

3. A variety of chicken, duck and goose claws. The formula is:

5 kg of food is washed and put into a pot until it is submerged with water. Then, 111 g of refined salt, 81 g of ginger (broken), 111 g of monosodium glutamate, 51 g of fresh chives and 11 g of pepper are added, cooked with medium fire, and the claws are soaked and straightened, and then broken with a stick.

4. Fish: The formula for wearing various types of fish into half-fish, fish skewers, whole fish, fish tails and other varieties is as follows:

The raw materials added to 5 kilograms of fresh fish are: 13 incense, 61 grams of refined salt, 91 grams of sugar, 81 grams of monosodium glutamate, 1 package of Texian No.1, 41 grams of ginger and chives (chopped), which are fragrant.

mix the above raw materials and fresh fish thoroughly, and the wet and dry degree is the same as that of kebabs. After marinating for 31 minutes, put them on skewers to be roasted.

Special reminder: In order to correctly master the marinating methods of various foods and bake special flavors, I changed the soaking method of "Xiangxin cellar water" to the direct marinating method of spices, in order to worry that the concentration of "Xiangxin cellar water" will not be well controlled and the taste will be affected.

in this process, some compound finished spices already contain some Chinese herbal medicines.

5. ribs: all animal ribs are prepared according to the following formula: 5kg of fresh ribs, with 13g of spices, 21g of spiced powder, 36g of refined salt, 31g of pine meat powder, 8g of sugar, 81g of monosodium glutamate, 1 package of special fresh No.1, 41g of ginger, 41g of chives and 151g of sweet potato starch.

the above raw materials and ribs are evenly mixed, marinated and crisp for 21 minutes, and then skewered to be roasted

6. Vegetables: pumpkin, eggplant, chips, potatoes, corn cob, Chinese cabbage and other varieties. The formula is

511g of sweet potato starch, 1511g of refined salt, 411g of monosodium glutamate (fine powder), 2 packets of Texian No.1, 421g of thirteen spices, etc. 51g of Arnebia euchroma powder (edible spice), which is obtained by mixing the above evenly, is packaged into essence powder for later use.

When baking, the worn vegetable skewers are laid flat on the stove, then the fragrant powder is poured on the vegetable blocks with a spoon, and each skewer is put with about 1g, and each side is put with 1.5g, and then they are baked evenly with a brush dipped in oil. You can bake 3-5 strings of essence to taste it yourself, and then increase or decrease the amount of powder according to the local taste

Note: 1. Use vegetable oil and salad oil, and prohibit sesame oil and lard.

2. After the brush is stained with oil, the excess oil should be wiped off the oil cylinder, and the brush on the string will not fall into the fire and smoke.

oven manufacturing

① refer to your local and Xinjiang barbecue ovens for setting.

② On this basis, the furnace is 1.5m long and 14-15cm wide, which depends on your personal height, and the top of your navel shall prevail.

③ It's best to make a cabinet under the oven to put food, and a workbench to put spices on the chest. Paint decorations in front of the oven to write the barbecue name, price, etc.

attachment: preparation of fragrant sauce

1. Ingredients: 511g pickled pepper, 151g sesame sauce, 211g peanut butter, 41g chili oil, 111g garlic kernel, 31g pepper powder, 81g monosodium glutamate, 1 package of Texian No.1, 111g chicken essence, 21g sugar and 41g refined salt.

2. Chop the pickled pepper first, peel and mash the garlic cloves.

3. put sesame paste, peanut butter, garlic powder, pepper powder, Texian No.1, chicken essence, sugar and salt into a porcelain and mix well.

4. Burn the vegetable oil until it's 81% cooked, add the fine foam of pickled pepper and fry until fragrant, then pour it into the prepared porcelain, cover it, let it cool and try it again. If it's salty, add some sugar monosodium glutamate appropriately, and then add some salt to make the fragrant sauce.

Baking technology of "Koukouxiang Tofu String"

Tofu, which has been known as a national dish for a long time, has a unique flavor and pleasant aroma through the preparation of spices and Chinese herbal medicines. The process is as follows:

1. The configuration of "tofu spice":

511g of sweet potato starch, 61g of Chili powder, 21g of pepper powder, 31g of dried beef powder, 31g of chicken essence, 31g of star anise, 21g of fennel, 4g of licorice essence (optional), 15g of cumin and 31g of dried chives (optional) 211 grams of orange peel powder (natural color) and 3 grams of flavoring agent (ten kinds of flavoring agents, such as meat flavor or shrimp flavor, can also be replaced by 321 grams of thirteen spices or spicy and smelly dry materials)

All the above raw materials can be bought in spice shops and Chinese herbal medicine stores all over the country.

2. Preparation method:

1. First, all the raw materials are ground into fine powder.

2. each pot or barrel is filled with the above raw materials and mixed well.

3. seal the evenly mixed materials in food bags or bottles for substitution.

3. Making tofu:

1. First, order white tofu with a length of 12 cm, a width of 4.6 cm and a height of 1.8 cm from the tofu factory, or order tofu with a length of 12 cm, a width of 7 cm and a height of 1.8 cm. Generally, these two models are the main ones.

2. Tofu should be tender without residue, soft and unbreakable, hard and odorless.

3. Put two bamboo sticks along the length of each bean, and then cross the small mouth with a knife.

4. Put the tofu into the basin. Add water to soak, and then put 81 grams of edible salt into every 111 bunches of tofu, so as to submerge the salty taste.

Fourth, baking:

Put the millet charcoal in the barbecue oven, ignite it, and then put the bean curd skewers on the stove after the millet charcoal is thoroughly penetrated. Then put 1.6-1.8g of special bean curd spice on each piece, moisten it with a brush and vegetable oil, brush it evenly, turn it over and brush it evenly according to 1.6-1.8g of ingredients. There is also a basis for adding bean curd ingredients, which depends on how well you soak it in bean curd salt. If the soaked salt tastes strong, reduce the tofu spice, otherwise increase the dose of tofu spice. In a word, you bake a little first, then taste it with others, and then adjust the specific amount of tofu according to the taste of your local people, but it should be based on ours.

5. Other spices Tofu baked hungry:

1. Spicy tofu: On the basis of the above tastes, add spicy powder after baking.

2. Fish-flavored tofu: add edible fish powder to the original seasoning or add appropriate amount of minced ginger, fish coriander, etc. after roasting.

3. Garlic-flavored tofu: Add crushed garlic paste to the original flavor and bake it.

4. fruity tofu: according to their own tastes, you can add bananas, apples and other flavors when you take out the oven, and each string can be 1.1 g.

If you can't buy the following recipes locally, you can use the following things instead:

Xinjiang mutton kebab (you can't buy it, you don't need it) Texian No.1 (with special fresh powder)

Lithospermum powder (with other edible spices), and there are many spices used for barbecue in food markets or supermarkets. The recipe of Bazhen braised pork can be successfully selected

: Radix Angelicae Dahuricae 25G, Fructus Amomi 25G, Fructus Amomi 25G, Fructus Anisi Stellati 25G, Fructus Yuguo 15G, Fructus Tsaoko 15G, Cortex Cinnamomi 15G, Glycyrrhrizae Radix 15G, Fructus Foeniculi 15G, Cumin 15G, Rhizoma Kaempferiae 15G, Rhizoma Alpiniae Officinalis 15G, Flos Caryophylli 8G, Folium Geranii 8G, Radix Angelicae Sinensis 8G and Radix Astragali 8G. 8G

barbecue skills

barbecue skills

1. "Direct barbecue" and "indirect barbecue"

There are many ways to barbecue, such as roasting, stewing, baking, frying, etc. Among them, "burning" belongs to open fire barbecue, which is also called direct barbecue; While others are called indirect barbecue.

A, direct barbecue

① put the ball carbon in the center of the carbon rack of the barbecue oven.

② Put the vegetables and meat in the center of the grill for direct barbecue.

B, indirect barbecue

① After the ball carbon is ignited, it is placed at both ends of the carbon frame.

② Meat and vegetables are placed in the middle of the barbecue grill.

③ Cover the stove, adjust the heat with damper, and cook the food by smoking.

2. Mastering the barbecue time and duration of common foods

The quality of barbecue food is influenced by many factors, such as the length of barbecue time, mastery of duration, selection of barbecue equipment and even the environment at that time. To achieve the best barbecue effect, the above factors can not be ignored, especially the control of barbecue time and duration is the key.

In general, indirect barbecue takes longer than direct barbecue.

3. BBQ step

① Spread a layer of charcoal on the charcoal net and pile it into a pyramid shape, pour in combustion improvers such as alcohol and let the charcoal be fully absorbed for about one minute, ignite the prepared strip paper and put it into the furnace, and the charcoal will start to burn. If you are afraid of cleaning up the trouble, you can put an aluminum foil under the charcoal, but the combustion will be affected to some extent.

② Charcoal began to burn, accompanied by a small amount of black smoke. Add a baking net at this time. After burning for 11-15 minutes, the open flame gradually decreases or disappears, and white ash appears on the surface of charcoal, indicating that the ideal barbecue temperature has been reached. At this time, spread the charcoal evenly and put your hands on the baking net, which makes your hands feel hot.

③ Place the food that needs to be grilled evenly in the center of the baking net, and strive to heat the food evenly everywhere.

④ During the barbecue, adjust the position of food as needed to make all parts heated evenly. If the barbecue is steak and other thick food, it should be cooked on one side before the other, otherwise it will be difficult to cook and may be burnt.

⑤ When barbecuing, don't forget to apply a little oil to the food string and turn the food from time to time. The food baked in this way tastes more fragrant and is not easy to burn. When the food is cooked, apply your favorite sauces and add seasonings.

here are some homemade delicious barbecue sauces.

1. Carrot sauce —— Add a little soy sauce, chicken soup, salt, lemon juice and monosodium glutamate to the carrot paste to make the consistency moderate.

2. Bean paste-cooked bean paste mixed with cooking wine, sugar, lemon juice and Jiang Mo.

3. Tomato sauce-tomato sauce mixed with Chili oil, soy sauce, salt and chicken soup.

4. Sweet noodle sauce-Sweet noodle sauce mixed with Chili oil, soy sauce, sugar and lemon juice.

5. Barbecue sauce-2 teaspoons of soy sauce, 1 teaspoons of white sugar, rice wine and rock sugar, 2 teaspoons of dried kelp and ginger powder.

6. Spicy sauce-1/4 cup of lemon juice, 2 teaspoons of tomato sauce, 1 teaspoon of Chili oil, Chili sauce and black pepper respectively, 1 teaspoon of oyster sauce, pepper powder, yellow wine and brown sugar respectively, and 1/2 teaspoon of minced garlic.

7. sour plum sauce-3 sour plums, 2 teaspoons of candied sour plums and sugar, and 1 teaspoon of white vinegar.

8. applesauce-1 apples (peeled and mashed), 1/2 cup of apple juice, 1 teaspoon of white vinegar, 1/2 teaspoon of mustard sauce, 1 teaspoon of honey and onion, and appropriate amount of salt and pepper.

9. Five-flavor sauce-2 teaspoons of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons of tomato sauce, and 1 teaspoons of Jiang Mo, garlic paste and pepper powder.

11. Garlic paste-2 teaspoons of garlic paste, 3 teaspoons of soy sauce, 1 teaspoons of monosodium glutamate, rice wine and white vinegar, 1 teaspoon of fine sugar and appropriate amount of pepper.

Third, barbecue tools

Open-fire barbecue, charcoal barbecue, oven barbecue, mud barbecue, bamboo barbecue, teppanyaki, slate barbecue and stone rice are all considered as barbecue categories.

barbecue method for some foods

black pepper steak (smoked, courtyard barbecue)

Before barbecue, slice walnut and soak it in clear water for 31 minutes, clean the steak, apply appropriate amount of pepper (powder) on both sides of the steak, heat and melt the butter in the soup basin, add lemon juice, garlic and soup stock and stir well. When the fire is between medium fire and strong fire, slice walnut. The front and back sides of the steak need to be barbecued for 18-21 minutes, during which the pits are carved on the steak with a knife according to the texture and lemon juice is continuously applied. Finally, heat the remaining lemon juice and pour it over the steak.

Hamburger roast chicken (yard barbecue)

Cut the chicken into pieces and put it in a tile container. Pour soy sauce, garlic, lemon juice, ginger foam and peanut oil on the chicken and stir well. Marinate it at room temperature for 31 minutes and string it with a baking needle. Then put it on a baking net for 3-4 minutes. After that, the chicken will turn brown. At this time, the chicken will continue to bake.