Formula 1: Xinjiang mutton kebab (made in Wuhan) 1.5 color, monosodium glutamate (freshness 99%)70-90g, refined salt 36g, extra fresh 1 (made in Wuhan) 40g, ginger and shallot 40g, sugar 7g, pine meat powder 25g and sweet potato starch 255g. Put the above raw materials into the cut meat strips, mix them evenly, marinate them for 10 minute, and then put them on skewers with bamboo sticks and bake them.
Formula 2: thirteen spices 100g, monosodium glutamate (freshness is 99%, all below) 70-90g, extra fresh 1 package 1, ginger onion 40g each, sugar 7g, meat powder 25g and sweet potato starch 250g. Put all the above raw materials into the cut meat strips, mix well, marinate for 15 minutes, then put them on and bake them. (Note: For the dry humidity of meat seasoned by the above two methods, kebabs can absorb spices, so they are not suitable for running water. If there is water flowing out, it will be thinner and it is not easy to maintain the flavor. When it's dry, it will consume oil. It is better to hold a handful of meat in your hand and feel moist without water. You can choose two recipes and bring up thousands of string foods)
Sichuan special barbecue seasoning formula: chicken wings, chicken tips, chicken legs, duck wings and other foods such as chicken, goose, pheasant, quail, pigeon and so on.
Formula 1: 2 colors of spicy and smelly dry materials (produced in Wuhan), 60g of refined salt, 90g of monosodium glutamate, 30g of ginger and leek, 20g of pine meat powder, and 0/50g of sweet potato starch. (Mix the above raw materials with 5 kg of food, marinate for 20 minutes and string them together. If the stirring is dry and the ingredients can't be touched, it is necessary to add water appropriately so that the seasoning can be completely touched on the meat, and it is not advisable to overdo it. These are all baked with raw materials.
Sichuan special barbecue seasoning formula: chicken, duck and goose web.
Formula 1: 5 kg of food is washed and put into a basin until it is submerged by water. Then add 1 10g refined salt, 80g ginger (mashed), 1 baotexian, 40g ginger and chives (chopped), and 60g fragrant sauce (see appendix 65438 for the preparation method) (mix the above raw food evenly, control drying and humidity to make mutton skewers, soak for 30 minutes, and put on the mutton skewers for waiting.
Sichuan special barbecue seasoning formula: ribs
Formula 1: All animal ribs are made according to the following formula: 5 kg of fresh ribs: thirteen spices 1 10g, 20g of spiced powder, 36g of refined salt, 30g of pine meat powder, 8g of sugar, extra fresh 1 package, and 40g of ginger and chives (chopped) each. (Mix the above raw materials and ribs with mutton skewers, marinate for 20 minutes, and put them on and bake them.
Sichuan special barbecue seasoning formula: vegetables: pumpkin, eggplant, lotus root slices, potatoes, corncob, cabbage bones, etc.
Formula 1: sweet potato starch 500g, refined salt 1500g, monosodium glutamate (fine powder) 400g, extra fresh 1 two packs, thirteen spices 420g, sugar 30g, sesame 150g. 50g of Arnebia euchroma powder (edible and spice), evenly mixed to obtain refined powder, and bagged for later use. When baking, first put the ground skewers flat on the stove, and then use a spoon to spread the powder on the blocks, each skewer is about 1 g, and put it on both sides. Then brush it with oil brush and bake it evenly. How much spice to put depends on the local taste.