1. Mutton kebabs: 5 kg of fresh meat should be spiced.

Formula 1: 70-90g of monosodium glutamate (freshness is 99%, which will be used below), 36g of refined salt, extra fresh 1 package 1, 40g of ginger and chives, 7g of sugar, 25g of minced meat and 250g of sweet potato starch.

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.

2. Formula: thirteen spices 100g, monosodium glutamate 70-90g (99% freshness), refined salt 36g, extra fresh 1 package 1, ginger and chives 40g, sugar 7g, pine meat powder 25g and red summer starch 250g.

Put all the above raw materials into the cut fresh meat strips, mix well, marinate for 15 minutes, or skewer and bake.

Note: In the above two methods, the dry humidity of meat is that mutton skewers can absorb spices without falling off, so it is advisable to keep running water. As soon as the water flows out, it is thin and it is not easy to maintain the flavor. It consumes oil when it's dry. Holding a handful of meat in your hand, it feels better to be wet than water.

2. All chickens, geese, pheasants, quails, pigeons and other foods such as chicken wings, chicken tips, chicken legs and duck wings. Need to add 5 kg of food:

60g of salt, 90g of monosodium glutamate, extra fresh 1 package, 30g of ginger and leek, 20g of pine meat powder, 7g of sugar, and pink powder 150g.

Divide the above raw materials and 5 kg of food equally, marinate for 20 minutes, and string together. If the mixture is dry and the ingredients can't stick, it is necessary to add water properly to make the seasoning stick to the meat completely, not too thin. These are all baked with raw materials.

3. Chicken, duck and goose web. After washing 5 Jin of food, put it in a pot and add water until it is submerged. Add refined salt 1 10g, ginger (crushed) 80g, monosodium glutamate 10g, fresh shallot 50g and pepper 10g. Cook on medium heat until the claws are swollen. When there are signs of breakage, take it out and let it cool. Wear 2 pieces of barbecue in each string.

4. Fish: All kinds of fish wear semi-fish, fish skewers, whole fish, fish tails and other varieties. Adding 5 kilograms of fresh fish into the raw materials;

Thirteen spices 100g, refined salt 60g, sugar 90g, monosodium glutamate 80g, extra fresh1/package, ginger and shallot 40g, fragrant sauce 60g, sweet potato powder 150g.

Mix the above raw materials with fresh fish, keep the same wet and dry state as mutton skewers, marinate for 30 minutes, and then put them on the mutton skewers for roasting.

5. Vegetables: pumpkin, eggplant, potato chips, corncob, cabbage and other varieties have the following formula:

500g of sweet potato starch, refined salt1500g, 400g of monosodium glutamate (fine powder), 2 packets of Texian No.1, 420g of thirteen spices, 30g of sugar and 0/50g of sesame/kloc. 50g of Arnebia euchroma powder (edible spice), evenly mixed to obtain refined powder, and bagged for later use.

When baking, first put the chopped string on the stove, then pour the fragrant powder on the vegetable block with a spoon, each string is about 1g, and each side is 0.5g, and then bake it evenly with a brush dipped in oil.