Making; Soybean powder 100g, cashew powder 100g, perilla powder 25g, chilli powder 50g, coriander powder 20g, cumin grains 50g, sesame seed 30g, salt and pepper powder 150g, dried onion powder 30g, seasoning powder 12g and chicken powder 20g.

Barbecue secret recipe (2)

Raw materials; Cumin 100g, Chili powder 80g, sesame seed 30g, perilla powder 50g, spiced powder 10g, dried chopped green onion 50g, celery powder 10g, salt and pepper 10g, seasoning powder 10g, and all the ingredients are mixed evenly.

Barbecue secret recipe (3)

Raw materials; (1)100g chili powder, 50g cumin powder, 20g sesame powder,10g pepper powder, 30g garlic powder, 20g chicken,10g salt and pepper, 5g seasoning powder, and mix all the ingredients evenly. Chicken, drumsticks, chicken, chicken kidneys, chicken feet, and strong pig bones. Seasonings are as follows: chicken essence, Shuangqiao monosodium glutamate, pepper, fresh essence, sesame oil, pepper oil, raw flour, egg salt, sugar and galangal powder #

Mutton: ~ ~ ~ chicken essence, sesame oil, pepper oil, raw flour, egg salt, sugar, pepper powder, and delicious Shuangqiao monosodium glutamate, onion ginger oyster sauce%

Beef: ~ ~ ~ ~ Chicken essence, sesame oil, pepper oil, raw flour, egg salt, sugar, pepper powder, delicious Shuangqiao monosodium glutamate oyster sauce%

Fat beef: ~ ~ ~ chicken essence, sesame oil, pepper oil, cornmeal, egg salt, sugar, pepper, and Meishuangqiao monosodium glutamate satay sauce%.

Spring fish: ~ ~ ~ Shuangqiao monosodium glutamate%

Garlic oysters. Onions. Celery. Red pepper. Spice oil.

Eggplant and leek. Potato and shrimp. Pepper. When baking, put oyster sauce and those baking materials.

Boil some water with oyster sauce. Salt. Monosodium glutamate. Sugar!

Boil the spice oil ~! Green onions. Star anise pepper Flesh. Garlic. Coriander. Boil sweet leaves for two hours with slow work ~! (Baked Oyster with Mustard) (Baked Oyster with Garlic) (Baked Oyster with Pepper Oil and Ginger Slices)

The ingredients of barbecue sauce are as follows: ~ ~ ~ Chicken essence (2 Liang) Shuangqiao monosodium glutamate (2 Liang) Garlic meat (3 Liang) A bottle of (large) Sichuan Chili sauce (2 tablespoons Brazilian barbecue ingredients

Brazilian triangle meat

Ingredients: 2.5KG of acidic triangle meat.

Seasoning: salt 20g.

Production: Cut the beef into 7 cm thick, sprinkle a little salt on the surface with an iron bar, and put it on the fire for rotary roasting 10 to 20 minutes.

Features: Smoked, salty and delicious.

Steps: Thaw the quick-frozen beef with acid, cut it into pieces with a western knife, the width is about 6 cm, cut it into 4 pieces, then wear it into a semicircle with an iron bar, sprinkle 20G of big salt, pay attention to the uniform sprinkling method, and then bake it on a fire with a fire temperature of about 350 degrees.

Garlic steak

Ingredients: 2.5KG of acidic triangle meat.

Seasoning: 20g of salt and 60g of garlic oil.

Features: strong garlic flavor, salty and delicious, bright and delicious.

Steps: After thawing, cut the beef into 5-7 mm thick with a western knife, and then brush a little salt and garlic oil on the kebab, and bake at 400 degrees for 2 minutes until it is mature.

Wine beef

Ingredients: 2.5KG shoulder peak of acid-discharged cattle.

Seasoning: 60 grams of salt, 25 grams of star anise, 25 grams of cinnamon, 25 grams of dried pepper, 30 grams of pepper, 20 grams of white wine and 30 grams of dry white wine.

Features: The wine is full of fragrance, crisp and delicious.

Steps: First poke the beef with a fork to make it easy to taste, then put the seasoning on the shoulder of the beef in proportion and immerse it for 24 hours. Then wrap it in tin foil and bake it on the fire for about 5 hours.

Baked bacon

Baked bacon

Ingredients: smoked pork belly 2.5kg.

Seasoning: garlic rice 80g onion 60g liquor 10g Chili powder 15g salt.

Production: Cut the chicken into rectangles with a thickness of 7 cm and 2.5 cm, add the same proportion of seasoning, tobacco and pork belly, and put it on medium fire for 5 to 10 minutes.

Features: strong smoke, mixed flavors and delicious taste.

roast mutton

Material: mutton 2.5kg.

Seasoning: salt 150g garlic rice 200g onion 250g liquor 100g Chili powder 150g natural powder 200g. Put the above seasoning into mutton, mix well and immerse for about 18 hours.

Production: Cut the mutton into cubes with a thickness of 3-4cm, put the seasoning on it according to the proportion, put it on the medium fire, and rotate it for 10-20min (1). The easiest way is to cut the chicken, soak the onion in the lemon (chop it), add some starch 15min, and then string it together.

After cutting the beef, make thirteen spices with tender meat powder and onion (chopped), add a little oil and cook for 30 minutes before wearing.

After the mutton is cut, marinate it with less tender meat powder and onion (chopped) and a little oil for 30 minutes, and then put it on.

Fish fillets and chicken wings are not pickled. Shrimp cuts feet to remove mud intestines. Barbecue sauce is just garlic sauce with water. Mine is the easiest way.

(2) Mutton: selected mutton.

Firing ingredients: oil (oyster sauce+beer+onion oil), Chili powder, seasoning powder (peanut powder+sesame powder+cumin powder+aniseed powder+fennel powder+pepper powder), salt and monosodium glutamate.

Temperature: Wanghuo

Roasting process: roast the meat on the fire until it changes color, brush it with oil and roast it for about 1 min, evenly sprinkle with salt, continue cooking for 1 min, sprinkle with monosodium glutamate, brush it with oil several times in the middle, and sprinkle with powder and Chili powder when it is almost cooked. Finally, the fire succeeded.

Features: Garlic is spicy and natural.

Flavor roast chicken leg raw materials: chicken leg 1. Ingredients: salt, French powder, lemon juice. Practice: 1 boneless chicken leg, evenly spread, and sprinkle with appropriate amount of salt. 2. When the charcoal fire reaches medium fire (the charcoal turns red and the black smoke dissipates), put the chicken leg on the barbecue grill. 3. When the chicken leg sizzles, sprinkle some lemon juice and French fragrance until both sides are cooked. Note: Roasting chicken legs with BBQ charcoal fire tastes better than roasting them on the stove or in the oven. When roasting, control the heat to avoid burning the meat; If you can buy Argentine sweet and spicy sauce, it will taste better on meat. Language: The biggest feature of Argentine barbecue is that it is not marinated with other seasonings before roasting, but directly roasted with salt on charcoal fire, which particularly highlights the original flavor of the meat. When eating barbecue, it is best to have a salad made of lettuce, onion, tomato, olive oil, salt and vinegar, which is very refreshing.