Barbecue recipes-ribs, fish, roasted noodles, beef and mutton, fruit, chicken wings, what else do you need?

The ready-made sauce sold outside is salty and has a single taste. There is no difference before, during and after eating. I saw you ask, so I wrote down the formula. People who have eaten, such as Dou, know best.

5 tablespoons of merlin or delicious ketchup (both refer to the spoons we usually use for soup)

3 tablespoons Lee Kum Kee ribs sauce or barbecued pork sauce.

Lee Kum Kee or Haitian Seafood Sauce 1 spoon, it is necessary. Is there a big difference?

Carrefour can buy half a spoonful of French or English mustard sauce, but it doesn't. Let's use Japanese mustard.

Half a spoonful of delicious black pepper.

Haitian straw mushroom always needs half a spoonful, just to adjust the color.

Half a spoonful of spicy soy sauce

Zhenjiang Cu ban Shao

Half a spoonful of sand tea sauce

A spoonful of honey

Try it. If it is not salty enough, you can add Morton's barbecue salt or garlic salt.

Cut a small onion, fine powder.

The first half of garlic, chopped.

Mix them all well. These materials can be used to pickle 15 single long roasted ribs.

If you use short ribs, don't cut them all, or the meat will shrink badly, and then cut them after roasting.

Coat the meat strips or ribs with seasoning, wrap them with plastic wrap or put them in a large box, marinate them in the refrigerator for 24 hours, and then bake them. Remember to turn it over when baking, and brush the extra ingredients when you see the noodles dry. I'm a gas stove in Elba. Baking at 230 degrees takes 1- 1 half an hour. When I see the sharp meat turn black, it means it's almost ready. You can take out a piece and cut it open to look inside. No blood.

Look at this Korean one again:

Prepare Chili noodles, cumin, blended oil, Chili powder, black pepper powder, garlic, onion, ginger (or ginger powder), onion! Mash these spices together, then put them into a preparation vessel, and then add a little salt and sugar to the preparation vessel! Finally, add boiling water and vinegar! You can also add spices such as coriander according to your personal hobbies! So you can serve a bowl of delicious Korean sauce!

If it's convenient, you can also go to the mall to buy barbecue sauce and barbecue seasoning! This is more convenient!

I will introduce you to three Korean barbecue methods ... and the production technology and material selection of Korean barbecue ~ ~

When it comes to Korean food, the most impressive thing is Korean barbecue. Korean barbecue pays attention to the original flavor, supplemented by different sauces. From several aspects, Korean barbecue is different from Chinese barbecue.

In terms of cooking materials, Chinese barbecue has a wide range of materials, and almost all meat and vegetable materials can be selected. South Korea's barbecue is mainly meat and seafood, and the requirements for material selection are very strict. For example, roast beef only uses beef tenderloin.

In cooking technology, Chinese barbecue mainly uses charcoal as fuel, and uses dark fire to barbecue or bake to make dishes. Korean barbecue uses gas or dry charcoal as fuel, and uses indirect heat transfer of baking tray to roast vegetables, which is simply "frying". Because the current Korean oven has a special exhaust system, it is cleaner and more hygienic than Chinese barbecue.

In terms of flavor, Chinese barbecue often changes according to people's different tastes, such as cumin flavor, spicy taste, five flavors, cumin spicy taste and so on; The flavor of Korean barbecue is mainly determined by the juice of pickled raw materials and the juice of dipped raw materials after baking. Of course, different raw materials with different marinades and dips will form different flavor characteristics. South Korea's barbecue pickling raw materials generally use "five spices" raw materials, namely pepper, garlic, onion, ginger and onion. "Spicy" is the main taste of Korean barbecue. Under the action of marinade and dipping sauce, it will present "five flavors" when eating, that is, sweet, spicy, salty, sour and bitter, and dipping sauce mainly plays a supplementary role in flavor.

From the color point of view, the dishes made by Chinese barbecue method are mostly golden yellow or brownish red, while the color of Korean barbecue is relatively light, which mostly reflects the color of marinade.

In terms of taste, most of the barbecue dishes in China are relatively dry, reflecting a dry and fragrant taste; However, Korean barbecue dishes are generally fried to medium-cooked or just cooked, which shows a tender and refreshing feeling.

In terms of seasoning methods, Chinese barbecue can marinate large and thick raw materials in advance, while small and thin raw materials and vegetarian dishes generally do not need to be marinated, and they are often seasoned directly during baking. For example, sprinkle refined salt, cumin powder, pepper noodles, pepper noodles, monosodium glutamate and so on. Brush sesame oil or salad oil from time to time during baking. The ingredients of Korean barbecue must be marinated and savored. When curing, some fruits and onions are usually added to make the finished dishes fragrant but not greasy. In addition, Korean barbecue is no longer seasoned during baking, but only supplemented with dipping juice when eating.

In the form of dining, Chinese barbecue is generally baked by chefs and served to guests. Korean barbecue is baked by the guests themselves, which increases the fun in the dining process.

Next, I will introduce some Korean barbecues to you.

1. Korean roast beef

To make a marinade for roast beef:

Ingredients: Korean soup soy sauce 1000g sake 200g? [Notes] 100g sugar 500g beef powder 200g pepper150gmonosodium glutamate 100g garlic 100g ginger 200g onion 500g pear 500g sesame oil 50g cooked sesame 50g water 400g.

Method:

1. Soup soy sauce and sake, will it taste? , sugar and water are put into a container and stirred evenly, then beef powder, monosodium glutamate and pepper are added, stirred evenly and left standing for later use.

2. Wash ginger, garlic, pear and onion, beat them into velvet with a blender, and then pour them into the still soup. Finally, add sesame oil and cooked sesame seeds, mix well, and store in the refrigerator.

Attention: master the dosage of soy sauce, water and sugar in soup. If there is too much water, the color of corned beef will go bad. If there is too much sugar, it is easy to make beef bigger when roasting.

[Note] Taste? It is a yellow Korean condiment, similar to cooking wine in China cooking.

Dip for making roast beef:

The first dip:

Ingredients: soy sauce 500g, clear water, maltose 1500g, beef powder 150g, star anise 50g, cinnamon 15g, pepper 10g, ginger 10g, garlic 15g.

Method:

Put soy sauce, clear water, maltose and beef powder into a pot, bring to a boil, add star anise, cinnamon, cardamom, pepper granules (mashed), ginger slices, garlic slices, onion slices and onion slices, and beat off the residue when it is cooked with low fire to make it fragrant, that is, dip juice (cooled and stored in the refrigerator).

The second kind of dipping juice (sour juice): Is it cold water, lemon juice and essence? Mix salt, soy sauce and monosodium glutamate in a bowl.

Making roast beef:

Ingredients: tenderloin 10 kg marinade, 2.5 kg dip and salad oil.

Method:

1. Sliced beef tenderloin is 15 ~ 20cm long, 4 ~ 5cm wide and 0.2cm thick, and marinated in marinade for 30min.

2. Put the pot in the oven, brush a little salad oil, spread the beef slices on the bottom of the pot, roast them with high fire until they bleed, and then turn them over and cook them.

Description:

1. When roasting, because beef requires tenderness and freshness, it is usually roasted until it is medium-ripe; The whole baking process can only be turned once.

2. When eating, cut the roast beef into small pieces with scissors, then wrap the fresh lettuce leaves with barbecue slices, green pepper rings, garlic slices and shredded onion, and then dip them in the prepared dipping juice to eat.

2. Korean roast pork and mutton

Making gravy of roast pork and mutton;

Ingredients: Korean soup soy sauce 1000g Chili sauce 700g soy sauce 300g white sugar 500g beef powder 200g sake 150g pepper 150g monosodium glutamate 100g water 4000g garlic 150g ginger 200g onion 500g pear 500g sesame oil 50g.

Method:

Add clear water into a stainless steel barrel, add soup sauce, Chili sauce, light soy sauce, white sugar, beef powder, sake, pepper and monosodium glutamate, turn down the fire and keep stirring until the white sugar is dissolved, the Chili sauce and soy sauce are fully mixed, then cool off the fire, then add minced garlic, Jiang Mo, onion and pear, and finally add sesame oil and cooked sesame seeds and mix well to get the marinade.

Note: it is not advisable to put too much soup soy sauce in the marinade, otherwise the color will be too dark and black after baking; Master the dosage of soy sauce, Chili sauce and sugar. If it is too little, the sauce flavor of the marinade is not enough. If it is too much, the baking ingredients are too greasy. In addition, because pork and mutton are marinated with sauces such as soy sauce and Chili sauce, which mainly highlights the flavor of sauces, they are generally not supplemented with dipping sauce when eating.

Making roast pork and mutton:

Roast pork and mutton are made in the same way as roast beef, except that pork should be made into tenderloin and mutton should be made into sheep ribs and saddles.