First, barbecue seasoning
Stir-fry capsicum and Zanthoxylum bungeanum, and grind into fine powder for later use.
Mix 0.25 liang of monosodium glutamate, 0.25 liang of pepper, 0.25 liang of thirteen spices, 0.25 liang of cumin powder, 2 liang of pepper noodles, 7 liang of pepper noodles and a little salt according to the ratio of 1 kg.
2. Self-made seasoning powder (20 g of cumin powder, 0/0 g of pepper powder/kloc-0, 0.5 g of pepper powder/kloc-0, 0.5 g of salt, 2 g of chicken powder and 0/0 g of monosodium glutamate/kloc-0).
Third, barbecue dipped in ingredients (Korean barbecue buffet dry seasoning)
The preparation method is as follows:
500g of peanut powder (cooked, original and ground to twice the size of sesame), 200g of sesame (cooked), 50g of soybean powder (cooked), 8g of fennel powder, 30g of cumin powder, coriander seed powder 15g, 5g of white pepper, and salt 12g. With curry powder, peach crisp is a dip in Korean cuisine baking.
Features: Delicious, greasy, delicious and easy to digest. Suitable for Korean buffet barbecue.
Iv. homemade sprinkling 1:
Cumin powder 1 kg, perilla powder 8 kg, white sesame 1 kg, peanut 1 kg (mashed) monosodium glutamate, salt, chicken powder and fine Chili powder.
5. Homemade sprinklers-
300g of salt, 30g of Chili powder, 20g of ethyl malt powder15g, 20g of 13 incense, 20g of pepper and 50g of monosodium glutamate. Stir-fry the salt, let it cool, and then mix it with other ingredients.
Sixth, the production of communication materials;
Raw materials: refined salt 1500g, galangal powder 100g, pepper 200g, spiced powder 50g, pepper noodles 250g, monosodium glutamate 200g and vanillin 20g.
Production: heat the dry pan, fry with fine salt for 15 minutes, then add galangal powder, pepper, spiced powder, Chili noodles, monosodium glutamate and vanillin to taste, and take out the pan.
Seven, 1) special communication:
(1) Spicy seasoning: Stir-fry chilies and grind them into fine powder for later use. Chili powder 1000g, monosodium glutamate 25g, pepper powder 25g, thirteen spices 25g, cumin powder 25g and a little salt (sesame powder, galangal powder and white sugar can also be added; Adding 1%-2% flavoring agent can increase the meat flavor of fried products.
(2) Spicy seasoning: stir-fry peppers and grind them into fine powder for later use. 1000g Zanthoxylum powder, monosodium glutamate 25g, Zanthoxylum powder 25g, thirteen spices 25g, cumin powder 25g and a little salt (sesame powder, galangal powder and white sugar can also be added; Adding 1%-2% flavoring agent can increase the meat flavor of fried products.
③ Spill of salt and pepper: put 50 grams of pepper and 50 grams of refined salt into a pot, stir-fry until fragrant, cool and grind into fine powder.
Eight, the preparation of communication materials;
Dip in the sauce (50 grams of perilla, 0/00 grams of peanut/kloc, 0/00 grams of sesame/kloc, and appropriate amount of Chili powder) and serve.
Nine, barbecue seasoning
Preparation of roasted material: stir-fry cumin 1.5kg in a clean pot and grind it into powder; stir-fry dried red pepper 1kg with smokeless charcoal and grind it into powder; stir-fry sesame 1.50g and mix it with two boxes of Wang Shouyi thirteen spices.
Preparation of seasoning with Tenuto flavor;
Mix 1 0,000g of spiced peanuts, 1 0,000g of beef powder, 500g of cooked sesame powder, 1 0,000g of cooked cumin powder, 500g of Korean Chili powder and 250g of Le Jia brand chicken powder.
Eleven secret ingredients ratio;
1. Zanthoxylum powder
2. One or two Chili powders
3. halve cumin powder
4. One or two pieces of ginger powder
5. One or two kinds of fine salt
6. One or two monosodium glutamate (noodles)
7. sesame seeds in pairs
8. Cooked peanuts 1-2 (crushed, without peanuts), and mix the above raw materials evenly.
XII. Production Process of Communication Materials
The formula of 1 is based on 2 kg of Chili powder.
(1) 8 liang of salt and 2.5 liang of monosodium glutamate.
(2) Cumin powder, cumin grains, chicken powder and cooked sesame seeds.
(3) curry powder 2 Liang, spiced powder, a little pepper, onion powder 1 Liang.
(4) 2 kg of Chili powder
2. Production process
Put all the ingredients together and mix well.
Step 3 comment
(1) Chili powder can be divided into two types: spicy and not spicy. Here, spicy food can be added according to taste. This recipe is very spicy. The essential seasonings for beef kebabs and mutton kebabs are salt, cumin and pepper, so they must be spicy.
(2) Pepper can be put according to taste or not.
(3) Peanut powder can also be added to add flavor.
Thirteen. Production of secret spraying materials:
1 kg salt+1 kg monosodium glutamate +3 pairs of white pepper +2 pairs of curry powder +2 bags of sesame powder+appropriate amount of AA material+appropriate amount of chicken powder →→→→→→ Mix well.
Development of Yanji barbecue seasoning
250 grams of chicken powder
250 grams of beef noodles
Cumin powder150g
Fennel powder 200g
200g of perilla powder.
White pepper150g
Curry powder 100g
Advanced spiced powder 100g
Thirteen incense 50 grams
Weiyuan 2000 grams
2000 grams of refined salt
Spicy seasoning 1 package
Perilla seeds and sesame seeds.
Fifteen, special barbecue seasoning
Raw materials: 350g of refined salt, 450g of pepper, 430g of galangal powder, 0/00g of monosodium glutamate/kloc, 0/50g of chicken powder/kloc, 50g of salt pan chicken powder, 50g of spiced powder, 50g of pepper noodles, 60g of pepper noodles, 80g of cooked sesame seeds and 50g of sparerib powder.
Sixteen, special barbecue seasoning method:
Heat the pot, add 500g of fine salt, stir-fry evenly with low fire until the salt is dry and loose, when the hands feel burnt on the salt, add half a bag of thirteen spices from Wang Shouyi, two small packets of chicken materials from Salt Fire Bureau, 20g of ginger powder, 50g of spiced powder, 0/00g of monosodium glutamate/kloc, 0/00g of chicken essence powder/kloc, and pepper.
Note: fry the salt before putting the powder. Don't put it in at the same time. Control the temperature of frying salt. If the temperature is too high, the powder will be burnt. If the temperature is low, the fragrance will not fry, and it is easy to regain moisture.
Seventeen, special barbecue seasoning
Ingredients; 300g of fried sesame seeds, 20g of chicken essence, 30g of ginger powder, 20g of fried Chili noodles, 50g of monosodium glutamate, 0g of refined salt10g of sugar10g, 30g of curry powder and 50g of cumin powder.
1, kebab:
The amount of spices should be added to 5 kilograms of fresh meat.
Formula 1: 1.5 package of Xinjiang mutton kebabs (produced in Wuhan), 70-90g of monosodium glutamate (with freshness of 99%, all below), 36g of refined salt, extra fresh mutton 1 package (produced in Wuhan), ginger and chives (finely cut).
Put the above raw materials into the cut meat strips, mix them evenly, marinate for 10 minute, and then skewer them with bamboo sticks and bake them.
Formula 2: thirteen spices 100g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh 1 bag 1, ginger onion 40g each, sugar 7g, pine meat powder 25g and red summer starch 250g.
Put the above raw materials into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted.
Note: the dry humidity of the above two methods is that mutton skewers can absorb spices without running water. When the water comes out, it will be thin and it is not easy to maintain the flavor. When you use oil, it is better to hold a handful of meat in your hand and feel moist without water.
You can choose from two recipes, and you can mix dozens of foods.
2. Chicken wings, chicken tips, chicken legs, duck wings and other foods, such as chickens, geese, pheasants, quails, young pigeons and so on. The formula is as follows:
5 kg of food needs to be added: 2 packages of spicy and smelly dry materials (made in Wuhan), 60 grams of refined salt, 90 grams of monosodium glutamate, 30 grams of extra fresh 1 package, ginger and chives (chopped), 20 grams of loose meat powder, 7 grams of sugar and 0/50 grams of red starch/kloc-0.
The above raw materials and 5 kg of food are completely stopped, marinated for 20 minutes, and strung. If the mixture 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, not too thin. These are all baked with raw materials.
3. Various chicken, duck and goose feet, the formula is as follows:
5 Jin of food is washed and put into the pot until it is submerged by water. Add 1 10g of refined salt, 80g of ginger (mashed), 100g of monosodium glutamate, 50g of fresh chives and 10g of prickly ash, cook over medium fire, and take out after paws are soaked straight.
4. Fish: The formula for all kinds of fish to wear into semi-fish, fish skewers, whole fish, fish tails and other varieties is:
The raw materials of 5kg fresh fish are: thirteen spices 100g, refined salt 60g, sugar 90g, monosodium glutamate 80g, extra fresh 1 bag 1, ginger and chives 40g each, fragrant sauce 60g (see below) and sweet potato powder 150.
Mix the above raw materials with fresh fish evenly, keep the same degree of dryness and wetness as mutton skewers, marinate for 30 minutes, and then put on mutton skewers for baking.
Special reminder: In order to correctly master the marinating methods of various foods and bake out special flavors, I changed the soaking method of "Xinxiang cellar water" to the method of directly marinating spices, in order to worry that the concentration of "Xinxiang cellar water" is not well controlled, which will affect the taste.
In this process, some compound finished spices already contain some Chinese herbal medicines.
5. Pork ribs: All animal ribs are made according to the following formula: 5 kg of fresh ribs, 13 kinds of spices 1 0g, 20 g of spiced powder, 36 g of refined salt, 30 g of pine meat powder, 8 g of sugar, 80 g of monosodium glutamate and extra fresh1kloc.
Mix the above raw materials and ribs evenly, marinate them for 20 minutes, and string them together for roasting.
6. Vegetables: pumpkin, eggplant, potato chips, potatoes, corncob, cabbage and other varieties have the following formulas:
Sweet potato starch 500g, refined salt 1500g, monosodium glutamate (fine powder) 400g, extra fresh 1 2 package, thirteen spices 420g, sugar 30g, sesame 150g. 50g of Arnebia euchroma powder (edible spice), evenly mixed to obtain refined powder, and bagged for later use.
When baking, first lay the ground skewers flat on the stove, and then pour the powder on the vegetable blocks with a spoon, each skewer is about 1g, and each side is 0.5g. Then, brush it with oil and bake it evenly. You can bake 3-5 strings of essence and taste it yourself, and then increase or decrease the amount of powder according to the local taste.
Note: 1, vegetable oil and salad oil are used, and sesame oil and lard are prohibited.
2, brush oil should wipe off the excess oil on the cylinder, to brush the string does not fall into the fire smoke shall prevail.
Oven making
(1) According to the shape of barbecue pits in your local area and Xinjiang.
(2) On this basis, the length and width of the oven should be 1.5m and 14- 15cm, depending on your personal height, depending on your navel.
(3) It is best to make a cabinet under the oven to put food, a workbench next to the cabinet to put seasoning, paint the front of the oven and write down the name and price of the barbecue.
Attachment: preparation of fragrant sauce
1. Material: 500g pickled pepper, 0/50g sesame paste/kloc-0, 200g peanut butter, 40g chili oil, 30g garlic kernel 1 00g pepper powder, 80g monosodium glutamate, extra fresh 1 package, and chicken essence/kloc-.
2. Chop the pickled pepper first, peel and mash the garlic cloves.
3. Fill a porcelain with sesame paste, peanut butter, garlic powder, pepper, extra fresh 1, chicken essence, sugar, salt, etc. And stir evenly.
4. Burn the vegetable oil to 80% maturity, stir-fry with pickled pepper, then pour it into the prepared porcelain and cover it. Let it cool before you try it. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light. It becomes a delicious sauce.
Baking technology of "Koukouxiang tofu skewers"
Tofu, as a national dish, has a long history. It is made of spices and Chinese herbal medicines, and the baked tofu has a unique style and pleasant aroma. The process is as follows:
1. Configuration of "Tofu Spice":
500 grams of sweet potato starch, 60 grams of Chili powder, 20 grams of pepper powder, 30 grams of beef powder, 30 grams of chicken essence, 30 grams of star anise, 20 grams of fennel, 4 grams of licorice essence (optional), cumin 15 grams, 30 grams of dried onion (optional), 20 grams of dried ginger powder, 270 grams of monosodium glutamate and special fresh 6544.
The above raw materials can be bought in spice shops and Chinese medicine shops all over the country.
Second, the modulation method:
1, first all the raw materials are ground into fine powder.
2. Each pot or barrel is filled with the above raw materials and mixed evenly.
3. Seal the evenly mixed materials with food bags or bottles for replacement.
Third, wear tofu:
1. First, we ordered white tofu with a length of 12 cm, a width of 4.6 cm and a height of 0.8 cm from the tofu factory. We can also order tofu, which is 12 cm long, 7 cm wide and 0.8 cm high. Generally speaking, these two paragraphs are the main ones.
2, tofu should be tender and slag-free, soft but not broken, hard and tasteless.
3. Wear two bamboo sticks along the length of each bean, and then cut a small mouth with a knife.
4. Put the ground tofu into the basin. Soak in water, and then press every 100 chord.