It's cold, so it's a good choice to eat barbecue. Eating large pieces of meat and drinking heavily is very pleasant. Nowadays, Korean barbecue is quite popular among popular Korean restaurants. There are Korean barbecue shops in many places. The unique flavor of barbecue is very popular among many people. Put a large piece of beef, mutton or pork belly on a carbon oven, and in the blink of an eye, the smell of meat will curl into your nose. Coupled with the sound of "sizzling oil" on it, it looks drooling. After roasting, dip the meat in some barbecue dry dip and put it away. Put it in your mouth, it is full of meat flavor. After the baptism of charcoal fire, the meat is full of fragrance, and it becomes more mellow because of the taste of dipping materials. What can be happier than a foodie who can enjoy the barbecue here?
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Many people choose to cook barbecue at home by themselves, but how to make the dip delicious when eating barbecue? To make barbecue delicious, besides meat, it is also very important to marinate meat and dip it in barbecue. There are two kinds of ingredients for eating barbecue: sauce and dry material.
Today, I'll teach you to barbecue at home, you don't need to buy dip, and you can make it yourself. I'll teach you how to dip Korean barbecue dry, and it tastes as good as the dip in a professional barbecue shop. Let's share the following practices:
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Self-made Korean barbecue dry dip
Required materials: 111g of crispy peanuts, 51g of cumin, 51g of sesame seeds, 21g of Chili powder, half a tablespoon of white pepper, 2 pieces of peach cakes, proper amount of salt,
Steps:
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1. Prepare the required materials. Cumin is unique in taste and flavor, rich in oil, fragrant and strong in smell. It is mainly used for seasoning, and it is a necessary seasoning for burning and baking food. It is often used for cooking beef and mutton, which can get rid of its fishy smell and make its meat more tender.
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2. Put the cumin into the pot, just fry it dry, and fry it with a small fire. When you start frying, the cumin will crackle in the pot, and when it is silent, it will be cooked, and you will smell the special fragrance of the cumin, and then put it out for use. The whole process should be fried with a small fire, which is easy to fry with a big fire.
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3. Stir-fry the sesame seeds in the same way, and put them out for later use
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4. Then put the Chili powder into the pot to dry, and you can see that it can be put out with a little white smoke.
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5. Put the peach cake in a food bag and knead it into foam by hand to make it into crumbs.
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6. Put the stir-fried cumin, sesame and Chili powder together in a high-speed blender, or in a cooking machine. Add peanuts, cover and beat for a few seconds to powder the seasoning. Don't take too long to powder, just powder it, and some small particles will be fine. For a long time, the seasoning is rich in oil, which is easy to beat out and will form a ball.
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7. Pour the beaten powder into a container, then add salt, white pepper and peach cake residue and mix well.
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Tips:
(1) Put the amount of Chili powder according to your personal taste, and put more if you can eat spicy food.
(2) When frying seasonings, you don't need to put oil in them, but stir-fry them with small fire, which is easy to fry with big fire.
(3) Don't take too long to beat the powder, just make it into powder. Some small particles are fine. After a long beating time, the seasoning is rich in oil, which is easy to beat out and will form a ball.
(4) If you have perilla at home, stir-fry it and grind it into powder together, which will taste better.