Mume (excluding fat)1kg; 45ml soy sauce; Cooking wine (or white wine) 45ml；; Oyster sauce15g; ; Honey10g; ; Scallion (as long as scallion, pat flat and cut into sections) is appropriate; Appropriate amount of ginger; Garlic (I use garlic alone) 3; Black pepper powder (all homemade powder) 7.5g；; Appropriate amount of Chili powder; Cumin powder is appropriate; Appropriate amount of pepper; Appropriate amount of salt (as the case may be)
working methods
Wash the plum head meat and cut it into blocks (or strips) with a thickness of about 1- 1.5cm. The meat can be forked several times, so it will be easier to taste when pickled, and the meat quality will be better ~ The meat bought this time is fat, so I am too lazy to fork.
Put all the soy sauce, cooking wine, oyster sauce, honey, onion, ginger, garlic and black pepper into the meat, and catch it well! Catch a few more times ~
Don't refer to mine for the dosage of conditioning. You just have to feel it.
Wrap it in plastic wrap and put it in the refrigerator for more than 24 hours ~ I lost it for two days this time (because ~ I forgot it existed)
Put tin foil paper on the baking tray and put it in the bottom of the oven. In order to catch the dripping oil, you can do it without putting it ... When the oven is ready, you can wash it in tears ... 2 10 degrees, and put the meat on the shelf for 20-30 minutes! You can turn the meat once in the middle!
Slice the barbecue, sprinkle with Chili powder, cumin powder and pepper powder and mix well! If it is not salty enough, you can add some salt and pepper or salt and mix well!
It's ready ~ eat it ~ ~ super! ! !
Family barbecue
material
Bean paste, tomato sauce, Korean hot sauce, oyster sauce, cola, sugar.
working methods
Tempting barbecue sauce.
The homemade barbecue sauce includes bean paste, tomato sauce, Korean hot sauce, oyster sauce, cola and sugar. Cousin used five spoonfuls of oyster sauce, one spoonful of Korean hot sauce, three spoonfuls of tomato sauce, two spoonfuls of cola, one spoonful of bean paste, and finally added a little sugar. Cousin suggested that it should be matched according to your own taste!
Barbecue ingredients
Flammulina velutipes bacon roll
Braised chicken wings with barbecue sauce
Grow your own chilies.
My cousin grows lettuce, and the fresh perilla leaves bought in the mall are wrapped in barbecue.
Zila zila ~ ~ ~
Isn't it great?
Roasted pork belly
Pork belly is roasted.
Wrap raw vegetable leaves with pork belly and barbecue sauce, add a little pepper and garlic, and wrap them. Wow ~ ~ ~ It's delicious!
Homemade barbecue (oven version)
material
Pork belly; Old pumping; Oyster sauce; Spiced powder; Pepper; Chili powder; Sugar; Self-adjusting dipping sauce: bean paste+Chili powder
working methods
Freeze the meat for 1 hour, and take out the slices (if it is too hard to cut, it can be preheated for a while before cutting. Remember to cut the meat before it is completely thawed, so it's easier to cut it into slices with uniform thickness.
Stir-fry oyster sauce, spiced powder, pepper powder, Chili powder and sugar, mix the juice and sliced meat evenly, and marinate for one hour (otherwise it will be more delicious after a long time. Frozen and pickled all night and baked the next day)
The four sides of the tin foil are folded and fixed (to prevent the meat oil from dripping during baking)
Preheat the oven to 200 degrees, put the meat slices in the iron box directly without oiling, and a lot of meat oil will be baked.
Bake at 200℃ 15-20 minutes, then turn the meat slices over and bake for 10 minutes (adjust the baking time flexibly according to the actual thickness of the meat slices ~).
Eat directly or with pickles and lettuce.
I mixed a sauce with bean paste and Chili powder, and it tasted good. Everyone can play more freely ~
Zaijia barbecue
material
Pork belly 1 box; Mutton rolls 1 box; Steak 1 box; Lettuce; Sweet potato slices; Slice lotus root; Sliced onion; Garlic cloves; Potato slices; Korean soy sauce; Cumin mixed with salt and monosodium glutamate
working methods
The meat is something like this.
Among them, the steak pickled with black pepper and strict Wuliangye tastes the best! There is no need to add salt at all ... pound the meat hard. Dice again to remove the fishy smell. You can put some onions on the meat.
Start roasting pork belly, and as usual, leave a viewing seat for the little host at home.
Pork belly is eaten with Korean sauce mixed with garlic cloves, and mutton rolls are fried on a baking tray.
Lamb rolls and diced steak are both suitable for eating with cumin. After all, it's all diy. It's delicious.
Oven barbecue
material
Pork belly, salt, cooking wine, soy sauce,; Spiced powder, ginger powder, Chili powder,; Black pepper, oyster sauce, sugar
working methods
Pork belly is frozen hard in the refrigerator first, so it can be sliced. After slicing, stir all the ingredients together and marinate for two hours. The taste is clear without salt, because the salt in soy sauce and oyster sauce is enough.
Preheat the oven for 10 minute, spread tin foil on the baking tray, spread the meat slices evenly and put them in the oven, and bake at 200 degrees for 20 minutes without brushing oil because meat will produce a lot of oil. Turn the meat over and bake 15 minutes. Because the temperature and time of the oven are different, you can observe and adjust it yourself.
Sprinkle some cumin powder to taste after baking, and add some garlic to taste better. Eat it wrapped in lettuce or dipped in soy sauce.
Simple Korean barbecue
material
Korean barbecue material; pork belly
working methods
1, raw materials for standby.
2. Add appropriate amount of water to the delicious Korean barbecue seasoning and mix well.
3, pork belly cut into 2-3 mm thick pieces.
4. Put the meat slices into the barbecue material and marinate for more than two hours.
5. Preheat the barbecue iron plate and evenly add the marinated meat slices.
6. Turn over in a few minutes.
7. Turn over in the middle.
8. Until the pork belly is cooked, you can eat it with your favorite.
Ziran crackling barbecue
material
Three layers of meat1000g; 5 slices of ginger; 3 tablespoons of cooking wine; Cumin powder (spiced powder) is appropriate; Appropriate amount of pepper; Salt 20g；; Proper amount of crude salt
working methods
Pork belly is best to be fat and thin. Put water in the pot and pork belly.
Add about five slices of ginger and three tablespoons of cooking wine. Cook for about 8 minutes. Remove the bloody smell of meat. Remove the floating foam on the surface when cooking.
Take out the pork belly after boiling. Absorb the moisture on the surface of pork belly completely with kitchen paper. After absorbing the water with a paper towel, let it stand for a few minutes to dry completely.
At this time, you can use toothpicks or forks to punch holes in the surface of pigskin. Be diligent, confidential, confidential and confidential.
Take a proper amount of fine salt. Just adjust the amount of salt according to the size of pigskin noodles or personal taste.
Sprinkle the fine salt evenly on the pigskin. Gently pat it properly to let the fine salt penetrate into the fine hole that has just been punched.
In order to make the pork roast more delicious, I cut several knives between the pork. The depth of the cut is just above the skin and white meat. There is no need to cut white meat.
Then use cumin powder, pepper and salt. Apply evenly to the meat according to personal taste. Never put it on pigskin. Just put it on the flower meat. Spiced powder can be used instead of cumin powder. Traditional flower meat uses more spiced powder. So friends can adjust it according to their personal tastes.
Then wrap the cooked pork in tin foil. Only the pigskin is exposed. Then sealed and put in the refrigerator for 24 hours.
After taking out the salted pork, observe whether the surface of the pork is dry. If there is moisture on the surface, let it dry for a while. Take a proper amount of crude salt, add a few drops of water, stir well and spread it on the pigskin. The thickness is about 0.5 cm. The reason why water is added to the crude salt is that it can condense the crude salt into blocks during baking. This can better separate the crude salt from the pigskin.
Bake in the oven at 220 degrees for 30-40 minutes. When you take the flower meat out of the oven, you can see that the coarse salt has completely condensed into pieces.
Remove coarse salt and tin foil with utensils. At this time, you can smell some meat. This baking step is to make the flower meat fragrant and delicious. Wrapping it with tin foil can also seal some water, so that lean meat will not be too firewood and difficult to swallow.
Put the barbecue on the baking tray and put it in the oven again. It will still be ignited at 220 degrees for about 30 minutes. Adjust the time according to different ovens and the amount of meat. You can observe the heat when baking crispy skin. Tap the surface of pigskin with chopsticks. When you feel the crisp sound like a stone, it means that the crispy barbecue has been completed. Ok, let's get out of the oven quickly.
Scrape off some black parts with a knife and clean them up. When cutting the crispy barbecue, cut the skin down. The shape and thickness of the incision can be arranged according to personal preference.
Let's take a closer look at the brittleness of pigskin surface. These holes are dense enough. It's really super crisp when baked.
Eating meat is very enjoyable, so I cut it into cubes. Haha, you can add some sugar as dipping sauce. You can also match the sauce according to your personal preference. But eating it directly is already delicious.
The house is full of fragrance.
Oven barbecue
material
Pork belly 1 kg; Sliced onion and ginger
working methods
Pork belly slices can be diced if they are thinner. It is recommended that small pieces be more familiar and taste faster.
Add chopped green onion, ginger slices, cooking wine, allspice powder, oyster sauce, sugar, light or dark soy sauce, salt and tea oil (salad oil is also acceptable).
Some of my family don't eat onions, so they use onions instead. In fact, onions are more delicious! You can also string them together and bake them.
Do it! Grab it evenly with your hands. It's like a SPA for meat! Grab it for a while and let it bake for ten minutes!
Bamboo sticks wear strings! You can also cut it into large pieces and bake it directly on the baking tray with oil paper. I prefer eating with my hands! What a feeling!
Spray some beer or lemon juice before seasoning to make the meat more tender.
If you like honey juice, just brush some honey water when you are ready to bake! Barbecue is casual!
Enter the oven at 200 degrees, fire up and down, about seven or eight minutes.
When it is half cooked, take out and sprinkle sesame and cumin, touch each other and test it for another two minutes.
If you like fire, you can raise it by more than ten degrees, and the time is similar.
Delicious and fast! I hope you have a good time!
Fan Korean-style barbecue
material
55 grams of barbecue sauce; 250 grams of pork belly; 3 tablespoons pickle juice; Sprite quantity; Proper amount of edible oil
working methods
Slice the pork belly into pieces with moderate thickness, put it in a bowl and pour Sprite. Do not slice the pork belly. 10 minute.
Pour out Sprite completely, then add barbecue sauce containing pear juice and stir well with chopsticks.
Pour in three tablespoons kimchi juice and a little cooking oil (cooking oil can prevent the sliced meat from sticking to the pot), and grab the sliced meat and juice evenly.
Cover with plastic wrap, marinate for two hours and take out.
Sit the pot on the fire, spread the meat evenly in the pot and turn on the small fire.
When one side of the sliced meat changes color, turn it over.
At this time, you can brush a little barbecue sauce on the sliced meat (which can add color and taste rich) and turn it frequently.
Turn off the heat until both sides are brown.
Dianbingdang barbecue
material
500 g beef; Pork belly 300g；; Onion1; 1 lettuce; Flammulina velutipes 1 small handle; 1 persimmon pepper; 4 okra; 2 chicken wings; Ginger powder and onion powder for curing meat; Vinegar, tomato sauce and brown sugar are used for curing meat.
working methods
Cut the beef into pieces, loosen the sides with the back of the knife, and then cut into small pieces. Mix the bacon ingredients evenly, mix half of the beef with the marinade, grab it evenly with your hands and grab it for a while. The specific dosage depends on the quantity and taste of the meat, and you can taste it after you adjust it. )
The other half of the beef doesn't need to be marinated, and it will taste like cumin later.
Slice the pork belly and cut a few knives on the chicken wings to facilitate the taste.
Wash Flammulina velutipes and remove the roots. Don't open the onion, cut it into thick slices. It will spread out when baking.
Slice persimmon pepper and wash okra.
Wash lettuce.
Various ways to eat
Special barbecue
material
Onion powder; Meat; Chicken essence; Old pumping; Original pumping; Oyster sauce; Ketchup; Pepper; White sugar; Spiced powder; garlic
working methods
Pickling sauce is very simple, just mix chicken essence, soy sauce, soy sauce, oyster sauce, tomato sauce, pepper, sugar, spiced powder, minced garlic and chopped green onion. As I cook mostly by hand like traditional China people, please forgive me for not writing down the amount of each ingredient in detail. )
Spread the meat slices evenly with sauce and put them in the refrigerator for one night. Remember to turn the meat 1-2 times in the meantime, so that the taste is more uniform.
Take out the braised pork the next day and preheat the oven to 200 degrees. In order to make the meat taste more crisp, I folded a small square box with no lid on it.
Roast the meat for 20 minutes, then brush the sauce and honey water once, turn over and roast at 220 degrees 10 minute.
Homemade simple version barbecue
material
Pork belly; Sesame oil; Original pumping; Honey; Korean Chili sauce; Jiang Mo, white sesame.
working methods
Mix the same amount of honey, sesame oil, soy sauce, korean chili sauce, and a little Jiang Mo and sesame evenly, and the sauce can be mixed with meat.
Marinate pork belly slices with sauce 15 minutes.
Code the meat on the baking tray. If there is no baking tray, put it in an oiled pan and fry it on both sides. Be careful not to leak oil when the meat slices are slightly curled.
Eat slowly ~
Lettuce rolls are even more boring ~ ~
Family barbecue
material
Barbecue tools; Bruno multifunctional barbecue machine; Bamboo stick; Kitchen scissors; Brush; Barbecue clip; Barbecue ingredients; Pork belly; Beef ribs; Denim bone; Chicken crisp bone or chicken breast; Sausage; Fish balls; Mushrooms; Colored pepper; Leek; Garlic; Lettuce; dip 1； Korean hot sauce; Korean soy sauce; Dip 2; Black pepper; Sea salt; Dip 3; Dip Shan Shan in water or Korean barbecue material; Barbecue brush sauce; Oyster sauce; Original pumping; Milin
working methods
This is the protagonist of today. Bruno multifunctional barbecue machine, excellent texture, thick baking tray.
The temperature can be adjusted and there are three gears to choose from. Barbecue can also choose the heat preservation function.
There is also an octopus barbecue plate in the suit, which I have been longing for for for a long time. Recently, I have been preparing raw materials for octopus burning, ready to cook and eat.
Deep baking tray can be used for grilled fish, with clean color and elegant style.
The lid is beautiful, too. Bruno's logo is slightly raised, and there is a sense of pride in the low-key. The barbecue machine continues the exquisiteness of Japanese small household appliances as a whole.
My favorite things in the barbecue are beef tendon and pork belly. Whether it's fresh or frozen beef ribs. Needless to say, fresh beef ribs, frozen beef ribs must be put into the cold storage one night in advance, naturally thawed, rinsed with running water and thoroughly dried with kitchen paper. Beef that thaws quickly will be difficult to cook.
Pork belly is cut into large pieces, and the thickness is as you like.
Cross-string chicken crispy bones or chicken breast with colored peppers and shallots.
I prepared two kinds of mushrooms. A Tricholoma is prepared by mixing coriander, minced garlic, chopped colored pepper and oyster sauce. Flammulina velutipes is rolled up with octopus slices and fixed with toothpicks. It can also be fixed with bacon or meat rolls.
Bake a pot of pork belly, moisten the pot, and then bake some other vegetables with oil. Bake until both sides are burnt. If the meat slices are large, roast them before cutting them.
Chili sauce, Korean soy sauce, and a little water are mixed together as a dip for pork belly. Wrap a piece of pork belly with sauce, garlic slices and Chili rings. It's not greasy at all. When I finished taking photos, all the remaining four pieces were eaten …
Bake some vegetables directly in the pot with roasted pork belly.
You can add a little less olive oil to improve the flavor before roasting beef bones. It is also conducive to baking a burnt fragrance. Thin cowboy bones will change color after being baked on both sides for 30 seconds, and they will be hard and chewy after being baked for a long time. The barbecue was dipped in black pepper and sea salt, and it was delicious.
A batch of sausage fish balls, sausage fire 15 minutes.
When there are a lot of baked things, just wipe them on the baking tray with chopsticks and put a soft napkin in the middle, and it will be clean. When roasting beef ribs, be sure to keep the baking tray clean, pour in olive oil, put the beef ribs in when they are slightly oily, use scissors or simply take them out and cut them into thin slices and put them on the chopping board to continue roasting. Basically, they can be eaten when they are browned. Only black pepper and sea salt can highlight the flavor of meat. Beef ribs should not be roasted for a long time. After cooking, it should be eaten quickly. If overcooked, they will harden.
Roast chicken with crispy bones and colorful pepper skewers, and bake it over low heat until it is nearly cooked.
Mix the ingredients into the barbecue sauce in advance. When kebabs are roasted, the brush enhances the flavor and color of the surface and plays a role in seasoning.
With Bruno, you can barbecue at home. The non-stick effect of the baking tray makes the meat feel much more at ease when roasted, and it is especially easy to clean after roasting. Don't be too awesome.
Ziran barbecue
material
600 grams of pig plum head meat; Cumin powder15g; ; Chili powder10g; ; Star anise1; Zanthoxylum powder1g; ; Soy sauce10g; ; Fuel consumption is 6g; Peanut oil 3g
working methods
Wash the pig's plum head and cut it into small pieces the size of a thumb;
Pour all the ingredients into a bowl;
Stir well and marinate15-20min;
Put the salted meat on with a toothpick and put it in a baking tray covered with tin foil;
Put it in the middle layer of the oven;
Select the oven to fire up and down 200 degrees and bake for 13 minutes;
Observe carefully to avoid burns;
Complete ~ cumin barbecue new dish
Potato bacon barbecue
material
2 potatoes (medium size); A pack of bacon (more than ten); Three or four mushrooms; Half an onion (medium size); Black pepper; Salt; Cotton thread; Sauce
working methods
Preparation materials: bacon, onion, potato, black pepper, salt, oil and cotton thread (for fixing potato rolls). Bacon had better be cut thick, so that potatoes won't break easily when wrapped. However, this time I used the bacon of ordinary thickness I bought before, and I didn't encounter any obstacles when I made it. Pleurotus eryngii for mushrooms. I think you can use any mushroom you like ~
Boil the water first, then cut the potatoes into pieces and steam them in a steamer (about 20~30 minutes, depending on the size of the potatoes). You can also use microwave to cook potatoes, but make sure that the mashed potatoes are not too wet, otherwise the later steps will be difficult to knead.
When steaming potatoes, dice the onions and mushrooms.
Take two more pieces of bacon, cut them into small dices, and stir-fry them slowly over low heat to let the oil flow out. Add onion and mushroom, sprinkle with appropriate amount of black pepper and salt, stir-fry until onion and mushroom are soft and fragrant.
After peeling potatoes, press them into small pieces.
Mix potatoes with fried diced onion, mushrooms and bacon.
Knead into the shape of a piece of meat Actually, what I got was the shape of the potato back =. . =)
Find a bowl, arrange the bacon strips first, put the potatoes in, and cover the potatoes with bacon, so that the potatoes can be easily wrapped with bacon.
The purpose of this step is to fix the shape and prevent bacon from slipping off the potato when baking. I don't know exactly how to tie it. That's crazy ... and I put fresh rosemary on bacon. Without rosemary, you can omit this step like me.
Bake in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for 20~40 minutes, and adjust according to personal preference. If it is only baked for 20 minutes, the bacon will bring more gravy (that is, oil), and it will be refreshing to eat a bite of gravy. But in order to eat less oil, I baked it for 40 minutes, and the bacon would be crisp.
When the potatoes are almost baked, start preparing the sauce. It turned out to be a sauce made of butter and red wine. I use oyster sauce+soy sauce+Lin Wei+water+coarse black pepper, and then thicken it with water starch, which is also very good. Finally, untie the cotton thread, pour the seasoning juice on the potatoes, put in fresh herbs, and you can eat!
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