It is spring again. At this time in previous years, you could eat barbecue in the street. People often say that nothing can't be solved by a barbecue. If not, you can have two. Although the barbecue can't be spread out recently, I learned the family version of the bacon method, and I can bake it as I want!
Traditional mutton kebabs-after the mutton is cut, add a little shredded onion and cooking wine, and don't add anything else. Just sprinkle a little salt when baking. (Curing for 2 hours)
Garlic-flavored chicken crispy bone skewers-chicken crispy bone 500g, garlic juice 20g, salt 5g, thirteen spices 1g, soy sauce 10g, cooking wine 15g, slightly spicy pepper noodles 15g, a little onion ginger and starch 8g. (Curing for 4-6 hours)
Orlean pork belly skewers-sliced pork belly 500g, Orlean gravy 15g, alkaline noodles 1g, pepper 2g, cooking wine 15g, thirteen spices 1g, a little onion ginger and starch 5g. (Curing for 4-6 hours)
Beef skewers with black pepper-beef slices 500g, chopped black pepper 15g, eggs 1 each, alkaline noodles 1g, onion, celery and ginger juice 10g, gourmet 15g, oil 15g, and ingredients. (Curing for 6-8 hours)
Barbecued plum slices 500g, barbecued pork sauce 80g, ribs sauce 20g, oil 10g, pepper 3g, cooking wine 15g, alkaline noodles 1g, soy sauce 10g, a little onion ginger and starch 5g. (Curing for 4-6 hours)
New Zealand lamb chop-500g lamb chop, 10g garlic powder, 1 egg, 15g cooking wine, 10g beef powder, 5g salt, 15g soy sauce, 100g carrot, parsley and onion. (Curing time is 8- 10 hour)
Chicken gizzards-500g of chicken gizzards, 3g of salt, 3g of curry powder, 5g of Wang Shouyi spicy food, 2g of pepper,1.5g of alkaline noodles,15g of cooking wine and a little onion ginger. (Curing for 6-8 hours)
Spicy sparerib skewers-500g sparerib is changed into small pieces, with thirteen spices 1g, chili noodles 5g, chili noodles 10g, pepper 2g, alkaline noodles 2g, curry powder 2g, egg 1g, salt 3g, Wang Shouyi spicy fresh 5g, soy sauce 10g, etc. (Curing for 6-8 hours)
Roasted chicken wings-chicken wings 500g, Orleans marinade 15g, pepper 2g, galangal powder 1.5g, cooking wine 15g. (Curing for 4 hours)
Barbecue sauce-Xiangqi sauce100g, garlic chili sauce 50g, oil consumption 20g, suitable for roasted leek and Flammulina velutipes.
Garlic sauce-200 grams of garlic, half-fried until golden brown, oil consumption 15 grams, delicious 10 grams, 3 grams of pepper, a little sesame oil, suitable for roasted eggplant and scallop oysters.