Pick pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits and other bright colors.
Second, the formula
1, kebab:
The amount of spices added should be based on 5 Jin of fresh meat.
Formula 1: 1.5 Pack Xinjiang mutton kebabs (produced in Wuhan), 70-90g monosodium glutamate, 36g refined salt, 40g ginger and chives (chopped), 7g sugar, 25g minced meat and 250g sweet potato starch.
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 spices100g, monosodium glutamate 70-90g, refined salt 36g, extra fresh 1 1 packet, ginger and chives 40g each, sugar 7g 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 these two recipes, and you can mix dozens and thousands 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 packets of spicy and smelly dry materials, 60 g of refined salt, 90 g of monosodium glutamate, 30 g of ginger and chives (chopped), 7 g of sugar, and 0/50 g of red starch/kloc.
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:
5 kg of fresh fish Raw materials: thirteen spices 100g, refined salt 60g, sugar 90g, monosodium glutamate 80g, ginger and chives 40g each, and sweet potato powder 150g.
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, our department specially changed the soaking method of "Xinxiang cellar water" to the method of directly marinating spices, in order to worry that you will not master the concentration and taste when using "Xinxiang cellar water".
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.
Third, wear a string.
Wash the meat and vegetables to be roasted first, and then cut the meat into 2-4 cm long and 0.8 cm wide squares (which can also be customized): cut the ribs and price them according to your local market price; After scaling the fish, break it, gut it, wash it, and cut it into pieces 12 cm long or the whole fish with infinite length: lotus root is used to pierce the raw lotus root. Then the bamboo sticks are strung together: the meat is placed in a T-shape; Fish, eggplant and other large strings use two for each string.
Fourth, baking.
1, fire: first clean the oven and put it away, add charcoal (millet charcoal) and light it, let the charcoal burn fully, then cut the charcoal fire with tongs and spread a fire layer with a thickness of 1.5-2 cm.
2. Baking: Put the food skewers on the stove surface, and directly brush the meat and ribs with oil (both sides are brushed) and bake them repeatedly. The strings look like oil bubbles rolling, and the color turns white and yellow, indicating maturity. Chicken feet should be roasted until there is a frying sound, chicken wings should be roasted until they are browned, and chicken legs should be browned with a knife while brushing oil, and there is no blood spilling inside, indicating maturity. The baking time depends on the size of the heat and the type of skewers, but don't burn them. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or powder in time when the food is baked to 90% maturity. Brush it with oil, bake it a little, and you can sell it out of the oven. Do not eat spicy food without spicy powder.