Comprehensive list of barbecue marinated secret recipes

Grilled chicken wings, chicken legs: onions, minced garlic, 3 spoons of salt, 4 spoons of flavor, 3 eggs, 2 bottles of beer, appropriate amount of chili powder, hot girl Appropriate amount of seeds, cumin powder, spicy flavor coating powder, Maggi umami juice, red oil. Marinate for one day. It can be grilled on skewers or in the oven. The upper heat is 160 and the lower heat is 180, about 45 minutes.

Chicken breast: green onions, salt, flavor, soy sauce, eggs, chicken powder, hot pepper, grape juice, red oil. Just marinate.

Pork tenderloin: several whole tenderloins, green onions, salt, flavor, loose meat powder, eggs, oil, cumin powder, chili powder, fried powder, Maggi fresh, red oil. Appropriate amount of each, marinate for one day. )

Juewei Barbecued Pork: 30 pounds of barbecued pork, ginger, green onions, salt, flavor, sugar (1:2:3) salad oil, oil consumption, sesame oil, sesame oil, dark soy sauce (about 4 for 10 pounds of meat) Spoon). Just marinate.

Pork liver: clear oil, green onion, ginger, half a spoon of salt, 2 spoons of MSG, 3 spoons of chicken essence, 2 spoons of peanut butter, 2 spoons of oil, 2 spoons of light soy sauce, a small amount of Maggi. Just marinate.

Garlic pork ribs: 30 pounds, 1 tael of salt, 1 tael of flavor, 1 tael of sugar, a little pine meat powder, glutinous rice flour, corn starch, chestnut flour, 2 eggs, peanut butter, half a spoon of orange-yellow coloring matter, Clear oil. Just marinate

Hump: 1 spoon of salt, 2 spoons of seasoning, 3 spoons of chicken essence, one egg, sesame peanut butter, 2 spoons of oil, 2 spoons of light soy sauce, red oil, a small amount of Andorf. Just marinate. ;

Mutton: 30 pounds, 4 spoons of salt, 4 spoons of MSG, chicken essence, soy sauce, light soy sauce (4 spoons each of light soy sauce and oil), pine meat powder, garlic, garlic heads, cumin powder , chili powder, 2 bottles of Laoganma, sesame oil, red oil, sesame butter, peanut butter, onions, rice wine, Shuanghor Rose Wine. Marinate for one day.

Lamb leg: salt, flavor, Andolf, onion, ginger, rose wine, sugar, Maggi fresh, crushed black pepper, cumin powder, chili powder, red oil. Just marinate. ;

Lamb chops: Blanch lamb chops, celery, carrots, onions, and ginger in a pot to remove flavor and set aside. Heat the oil, stir-fry the ginger, pepper, star anise, cinnamon, bay leaves, dried red pepper, white pepper, and angelica until fragrant, add the bean paste, stir-fry the spicy bean paste until fragrant, add salt, seasoning, sugar, soy sauce, and add the paste soup. Bring the chives to a boil, add a little chili powder, then add the blanched lamb chops and cook. Then lightly grill the cooked lamb chops, sprinkle with barbecue powder, chili powder, spicy powder, thirteen spices, and cumin powder. This is the signature dish.

Beef: about 10 kilograms of large pieces of beef, skewer the beef and grill it on the fire. Sprinkle salt on both sides, drizzle oil on the tin foil, sprinkle with chicken powder, wrap the tin foil tightly, be sure to tighten the tin foil. Wrap the opening 6-7 times in a staggered position, tightly to ensure there is no air leakage, and bake on the upper grill for half a day. This dish seems to be simple but difficult to make. It is delicious inside and out after being cooked. The meat is juicy and fragrant. It is the signature of every Brazilian barbecue restaurant. Because the baking time is extremely long, if the tin foil leaks air, the meat will become dry and hard, making it inedible.

Beef tongue: salt, flavor, onion, ginger, celery, Maggi juice, allspice powder, fried powder, cumin powder, red oil, marinate.

Beef tendon: 30 pounds, 3 spoons of salt, 4 spoons of seasoning, 4 spoons of chicken essence, 3 spoons of oil, 3 spoons of hot pepper, 6 spoons of dark soy sauce, 1/5 bottle of Zhejiang vinegar, Maggi flavor Juice, light soy sauce, onions, garlic, chili powder, fried powder (add a little more), red oil, sesame oil. Just marinate. .

Clawfish: 2 tbsp salt, 2 tbsp seasoning, 1 egg, 2 tbsp dark soy sauce, 2 tbsp oil, delicious juice, onion, minced garlic, hot pepper, chili powder, cumin powder , spicy breaded powder, black pepper, and marinated in red oil.

Quail: half quail, 2 spoons of salt, 2 spoons of seasoning, three spoons of chicken essence, half a bottle of light soy sauce, 2 spoons of oil, delicious juice, 6 spoons of black pepper, chili powder, green onions, minced garlic , red oil, marinated.

Snails: salt, flavor, chicken essence, rice wine, rose wine, light soy sauce, oil consumption, maggi fresh, sesame paste, mature vinegar, star anise, pepper, perilla, fennel, red oil, sesame oil. Just marinate.

Sausage: Grill over high heat.

Hot dog: Just grill it over high heat.

Corn: Steamed corn, roasted over high heat, brushed with honey or cream before serving. ,

Banana: Roast slowly over low heat until the syrup is ready. The taste is very good.

Pineapple: Slice and thread, brush with honey and bake.

Making roast beef marinade: Ingredients: Korean soup soy sauce 1000g sake 200g flavor? [Note] 100g sugar 500g beef powder 200g pepper 150g MSG 100g garlic 100g ginger 200g onions 500g pears 500g sesame oil 50g cooked sesame seeds 50g water 4000g Preparation method: 1. Put the soup soy sauce, sake, miso, sugar, and water into a container and stir evenly, then add beef powder, monosodium glutamate, and pepper, mix thoroughly, and set aside. 2． After washing the ginger, garlic, pears and onions, use a blender to beat into a puree shape, then pour into the resting soup, finally add sesame oil and cooked sesame seeds, mix well, and store in the refrigerator. Note: Master the amount of soy sauce, water, and sugar. If there is too much water, the color of the marinated beef will be bad. If there is too much sugar, the beef will easily become charred during roasting. [Note] Wei?: It is a Korean condiment with a light yellow color, similar to cooking wine in Chinese cooking.

Making roast beef dipping sauce: The first dipping sauce: Ingredients: 500g soy sauce, 1500g water, 150g beef powder, 50g star anise, 15g cinnamon, 15g white cardamom, 10g peppercorns, 10g ginger slices, 15g garlic slices, 15g Method for making 20 grams of onion section and 20 grams of onion cubes: Put soy sauce, water, caramel sugar, and beef powder into a pot and heat it up. After boiling, add star anise, cinnamon, white cardamom, peppercorns (beat them into pieces), ginger slices, garlic slices, and green onions. and onion pieces, turn to low heat and simmer until the aroma comes out. Remove the residue and use it to prepare the dipping sauce (keep it in the refrigerator after cooling). The second dipping sauce (sour juice): mix cold boiled water and lemon juice. , flavor?, salt, soy sauce, MSG in a bowl and mix evenly. 2. Put salt, cooking wine, ginger juice, monosodium glutamate, pepper, etc. into the bowl containing the chicken. Let it taste first, then add chopped onion, tomatoes, flour, sesame powder, egg white, etc., stir evenly, and marinate. Take it out in about 1 hour.

It’s time to bake