How to marinate spicy ribs?

"Spicy Rib String" is quoted from Baidu Library.

Ingredients: 20 kg of fresh ribs, seasoning: 80 g of Chili noodles, 200 g of cassava powder (sweet potato powder), 0/00 g of pepper/kloc, 30 g of garlic powder and 30 g of monosodium glutamate. Chicken essence 30g, beef powder 80g, sugar 20g, pepper 10g, aniseed 10g, pepper 10g, curry powder 10g, red rice powder 10g, soy sauce 1g (Zhimei. Practice: First, put the seasoning and ribs into the pot and mix well. After adding the sauce, marinate for 24 hours, and then skewer. Ingredients: 20 Jin of fresh ribs,

Seasoning: 80g of pepper noodles, 200g of cassava powder (sweet potato powder), 0/00g of pepper/kloc, 30g of garlic powder and 30g of monosodium glutamate. Chicken essence 30g, beef powder 80g, sugar 20g, pepper 10g, aniseed 10g, pepper 10g, curry powder 10g, red rice powder 10g, soy sauce 1g (Zhimei.

Practice: First, put the seasoning and ribs into the pot and mix well. After adding the sauce, marinate for 24 hours, and then skewer.

1, kebab:

The amount of spices should be added to 5 kilograms of fresh meat.

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, secret oil, extra fresh 1 1 package, ginger onion 40g, 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, extra fresh 1 package, 30 grams of ginger and chives (chopped), 20 grams of pine meat powder, 7 grams of sugar, and 0/50 grams of sweet potato 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:

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, 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".

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. 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.

Put the above raw materials into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted.

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:

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. 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.

In this process, some compound finished spices already contain some Chinese herbal medicines.

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:

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 materials are widely selected, and almost all vegetarian 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.

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.

Note: 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.

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, which is the dipping 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, chopped green 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.

3. Korean-style grilled seafood

Braised seafood marinade:

Ingredients: korean chili sauce 1000 g soy sauce 150 g fine pepper noodles 300 g sake 100 g essence? 200g ginger juice 50g garlic juice100g sesame oil100g.

Method:

Take a stainless steel barrel, add 2000g of water, add korean chili sauce and soy sauce, bring to a boil with low heat, add fine pepper noodles and stir well, then add sake and essence. , ginger juice, garlic juice, sesame oil, stir until boiling again, and cool off the fire.

Remarks: Pepper is often used to refresh seafood raw materials. It is said that this is because the seaside environment is humid, and residents eat peppers to drive away rheumatism, thus forming a spicy seafood flavor.

Dip for making barbecue seafood;

Ingredients: Xiaomi spicy 300g soup soy sauce 200g fish bone meal 100g salt 50g monosodium glutamate 50g sugar 150g garlic 50g sesame oil 50g cold boiled water.

Method:

Remove the stalks and seeds of Xiaomi spicy, cut into pieces, put into a pot, add soup sauce, fish bone powder, refined salt, monosodium glutamate, white sugar, garlic and a little cold water, stir well, and finally add sesame oil to make a dip.

Making grilled squid:

Ingredients: fresh squid 1000g minced ginger and garlic 50g minced onion 80g fish bone powder 50g pepper 50g cooking wine 100g marinade 200g dipping sauce and salad oil.

Method:

1. gut the fresh squid, tear off the outer membrane, wash it, put a cross knife, cut it into strips 4 cm long and 2 cm wide, put it in a basin, marinate it with ginger, garlic, onion, cooking wine, fish bone powder and pepper for 15 minutes, and finally add the marinade and mix well.

2. Put the pot in the oven, evenly coat the pickled squid with salad oil, then spread it on the bottom of the pot, bake it on medium heat (turn it over halfway) and dip it in the sauce.

Spicy chicken neck

Ingredients: chicken neck

Accessories: Zanthoxylum bungeanum, dried capsicum, star anise, ginger and garlic soy sauce cooking wine.

Stir-fry ginger and garlic, add aniseed, pepper and dried pepper in turn, add washed chicken neck after discoloration, add soy sauce for coloring, add about one-third bottle of cooking wine, stew for 10 minute, add salt and continue to stew for 10 minute to collect juice.

1, key points

Add ginger, garlic, aniseed, pepper and dried chili in turn, stir-fry until it changes color, and then put it around the neck of the chicken.

Add a third bottle of cooking wine instead of water to stew the chicken neck to remove the fishy smell and improve the taste.

Step 2: Skills

The subcutaneous tissue of chicken neck contains lymph, which should be removed together with chicken oil without fishy smell.

Boiled juice

2.5 kg of bean paste, 0.5 kg of chopped Ciba pepper, 0.2 kg of pepper, cooking wine 1 bottle, 0.5 kg of monosodium glutamate, 0.3 kg of sugar and 5 kg of water.

5 kg of bean paste, 4 bottles of hot sauce, 2 bottles of spicy girl, 500 g of sugar, half a bag of monosodium glutamate, 500 g of chicken essence, water 10 kg,

2 kg bean paste, 1 kg pickled pepper, 20 g pepper, 30 g dried pepper segment, soaked in water, 200 g sugar, 50 g monosodium glutamate, a bottle of cooking wine and 5 kg water.

4 kg of bean paste, 2 bottles of spicy beef paste of Axiangpo, broken feet 1 kg, half a bottle of cooking wine, 0.5 kg of monosodium glutamate, 0.5 kg of sugar, 0.5 kg of chicken essence, 300 g of coriander, 200 g of coriander, 0.00 g of carrot1kg of water 10 kg.

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