The practice of homemade barbecue gravy, barbecue has always been a favorite thing for everyone, and it tastes delicious. Secret barbecue is a beautiful landscape in the food industry. Crispy outside and tender inside, full of gravy. Take a sweet bite. It's all over your mouth. Let's share the practice and related information of homemade barbecue gravy.
Method of self-made barbecue gravy 1 ingredients
5 capsules of ginger and garlic
Onion 1
Sugar (honey) 1 spoon
Egg white 1
Appropriate amount of oyster sauce
Proper amount of salt
Proper amount of soy sauce
2 tablespoons peanut oil and sesame oil.
Pepper powder, cumin powder, Chili powder, sesame salt.
Appropriate amount of hot sauce
Starch 1 spoon
Methods/steps
Treat beef and mutton with pork belly and cut into long strips. Five flowers wrapped in lettuce with skin are super fragrant! Cut squid into long chicken wings with front and back knives.
Seafood, yellow croaker, squid and chicken gizzards are best preserved with pepper powder and pepper granules, and cooking wine is added on the original basis to remove fishy smell.
According to everyone's taste, some of us don't like sesame oil and spicy food.
Marinate for at least half an hour, the longer the better, and put it in the refrigerator. Generally, I put it in the refrigerator for three to four hours, fully seasoned and then strung it together. (String is the largest item. The whole family went into battle together. ) Just looking at it makes my mouth water. It's not ready yet, but the barbecue is full of flavor. The meat marinated with this marinade is tender and fragrant!
String some vegetables, colorful Chili slices, mushrooms, Chili rings, garlic in the middle …
Have a family dinner and barbecue.
I didn't leave my homemade barbecue at the resort.
There is another barbecue outside the mountain village because it is delicious! ! ! ! !
Method 2 of making barbecue gravy: gravy powder: clove 1g, star anise 10g, cinnamon 5g, geranium 8g, fennel 13g, Amomum villosum 2g, Angelica dahurica 3g, Zanthoxylum bungeanum 6g, Glycyrrhiza uralensis 4g, Rhizoma Dioscoreae Septemlobae 5g, Amomum villosum 5g and Radix Aucklandiae 4g.
Pickling formula: pork 1000g (both for sheep and cattle), marinade powder 10g, soy sauce 10ml- 15ml, monosodium glutamate 3g, sugar 5g, salt 6g, shredded onion 20g, chopped green onion 20g and starch 50g.
Practice: cut the meat into pieces, then add all seasonings, marinate for 15 minutes, then put on kebabs and bake them.
roast
Eight tips for barbecue:
1, in the process of meat curing, you should feel that the meat is cured just right, so as to ensure that the meat is delicious and tender.
2. Different meats are roasted at different times. Pork and mutton must be cooked and eaten, and beef is not needed. The barbecue is completely cooked and tasteless.
3, barbecue is best to choose fruit charcoal, although the price is relatively high, but the roasted meat tastes fresh.
4. After the barbecue grill is heated, put a layer of oil on the grill and add ingredients to prevent the meat from sticking to the barbecue grill and causing the meat to burn.
5. If the oil dripping from the meat may cause the fire in the barbecue oven to be too big, you can sprinkle some salt on the charcoal to reduce the heat. Tips.
6, need to quickly turn over, barbecue is the need to roast the meat on each side evenly to taste, if you don't quickly turn over, it will also lead to meat paste, but you must wait until the meat on this side is almost cooked before turning over, if the meat has been stuck on the stove rack, it means that the meat on this side is not cooked and is not suitable for turning over.
7. Sprinkle seasoning many times. Don't wait for the mutton skewers to be cooked before spreading spices such as cumin powder. We need to sprinkle seasoning on the way to roast, so as to make the meat taste better. If it is barbecue sauce, it needs to be applied halfway, because a lot of water will evaporate during the baking process, which will make the meat taste very dry.
8. After the barbecue, be sure to clean the grill. Wash the oven again the next time you use it. After the oven is completely hot, barbecue should prevent diarrhea and be responsible for yourself.
Practice of homemade barbecue gravy 3. Cooking barbecue will not only bake but also marinate 10 barbecue gravy.
1, pork belly gravy formula (based on 1 kg pork belly)
Onion, ginger, minced garlic 10g, tender meat powder 2g, spiced powder 2g, delicious 5g, Chili noodles 15g, white pepper powder 3g and cumin powder 8g.
Pickling method: Pork belly is cut into 3cm thick slices, and then the above seasonings are added in turn. After spreading evenly, let it stand for more than 12h.
2, chicken legs, chicken wings, chicken tips, palm treasures and other marinades (based on 1 kg raw materials)
80g of ginger slices, 50g of onion segments, 50g of edible salt, 50g of chicken essence10g, 20g of sesame oil10g, 20g of raw flour, 3 egg whites, 200g of chili powder, 50g of umami juice, proper amount of soybean oil and proper amount of beer.
Pickling method: boneless chicken legs and wings, then mix the gravy together in advance, and then evenly spread the gravy until the raw material supplier is still 12 hours or more.
3, tenderloin marinade formula (1 kg as the standard)
50g onion, monosodium glutamate 10g, edible salt 15g, 3 egg whites, 30g oyster sauce, 0/00g Chili powder/kloc-0, 30g fresh juice and 20g fried powder.
Pickling method: mix all the materials together, then cut the prepared tenderloin into strips or blocks, spread it evenly, and let it stand for more than 12 hours.
4. Formula of beef gravy (1 kg as the standard)
Half a slice of onion, 3 slices of garlic, 4 tablespoons of light soy sauce (15ml), 4 tablespoons of cooking wine (15ml), 4 tablespoons of sugar (5ml), pepper 1 tablespoon (5ml), eggs 1 piece, and 4 tablespoons of red wine (1 piece)
Pickling method: put all the seasonings together and stir them evenly, then spread the beef evenly and let it stand and marinate for more than 12 hours.
5, mutton skewer marinade formula (1 kg as the standard)
25g of black pepper marinade, 2g of tender meat powder, 30g of onion, 4g of cooking wine 15g, 4g of cumin powder, 5g of salt, 2g of spicy fresh, 5g of white pepper powder, 3g of monosodium glutamate and 5g of extremely fresh essence.
Pickling method: mix all the seasonings together, then pour them into the mutton slices, cut them evenly, and let them stand for more than 12 hours.
6. Formula of lamb kidney marinade (1 kg as the standard)
Onion, ginger and garlic 10g, cooking wine 15g, thirteen spices 3g, white pepper 3g, soy sauce 5g, appropriate amount of Chili powder and salt 2g.
Pickling method: cut the tenderloin vertically into two pieces from the middle, mix all the seasonings together evenly in advance, then pour them into the pot containing the tenderloin, evenly cut it, and let it stand for more than 12 hours.
7, grilled squid marinade formula (2 kg as the standard)
Stir 20 grams of ginger, 600 grams of Chili sauce, flour 10 grams and 300 grams of sugar evenly to obtain 200 grams of soybean oil, 80 grams of monosodium glutamate, 20 grams of chicken essence and 0/0 grams of white pepper/kloc-0.
Pickling method: after all seasonings are mixed together, spread the squid evenly and let it stand for more than 12 hours.
8. Formula of crispy bone gravy (1 kg as standard)
Crispy bone 500g, spicy 10g, cooking wine 15g, pepper 3g, cumin 4g, fish flavor powder1g.
Pickling method: clean the crisp bones, then pour all the seasonings into the crisp bones in turn, then wipe them evenly by hand, and let them stand for more than 12 hours.
9, chicken feet marinade formula (1 kg as the standard)
500g of water, 3g of feed powder, salt 15g, cooking wine 15g, onion 10g, ginger and garlic 10g, 2g of thirteen spices, chicken essence 10g, monosodium glutamate 10g.
Pickling method: wash chicken feet, cut off nails, then add all seasonings in turn, then wipe them evenly by hand, and let them stand for more than 12 hours.
10, fish marinade formula (1 kg as standard)
500g fish, onion, ginger and garlic 10g, 3g pepper, cooking wine 15g, gourmet 15g, 3g cumin powder and 3g thirteen spices.
Pickling method: After the fish is washed, add all seasonings and spread evenly by hand, and let it stand for more than 12 hours.
★★★★★ Skills of using marinade ★★
1, the curing of meat should not be too dry or too wet, and the marinade that is not dry or wet will make the cured meat more tender.
2, meat is generally cut into pieces or strips and then pickled, and then if it is a single pickling, be sure to remember to change the knife, so that the pickled is more delicious.
3. It is best to keep scratching with both hands when pickling, which can make the marinade more uniform and the pickled ingredients taste more uniform.
Meat ingredients have a strong smell of blood, so it is best to marinate them before baking or other cooking methods to remove the smell. Well, the series of healing formulas I taught you today are all accumulated in our daily life. Different components have different characteristics, and curing materials should be distinguished according to different characteristics. Ok, that's all for today. I hope the above formula can help you make delicious barbecue!