Ingredients: pork (also applicable to other meats, such as beef and mutton) Seasoning: salt, soy sauce, sugar, cooking wine, oil, pepper, Chili powder and cumin. Practice: 1. Mix the right amount of salt, soy sauce, sugar, cooking wine and pepper evenly, and add a little chicken essence if you like. When they are fully mixed and the salt and sugar are completely dissolved, pour the seasoning on the pork and marinate for 1~2 hours. It doesn't matter if it takes a long time, it can be more delicious. 2. Rub pepper powder, cumin and a little oil on both sides of the marinated meat, and then barbecue on charcoal fire. Remember to turn over frequently when baking. The time depends on the size and thickness of the block you cut. Mainly experience, I usually bake for more than ten minutes. It can also be baked in the oven. The oven is set at 275~300 and baked for about 45 minutes.
===========================
The practice of Korean barbecue
Material: beef 300g.
A (1 tbsp sugar, 2 tbsp sake, 1/4 pears)
B (2 tbsps of Korean soy sauce, 1 tbsps of chopped green onion, 2 tbsps of mashed garlic, 1 tbsps of sesame oil and 1 tbsps of sesame), and appropriate amount of vegetables (lettuce, sesame leaves, green peppers, Zekry, etc.). ).
Half root onion
C (half a teaspoon of Chili powder, half a teaspoon of sesame oil and one fifth of salt), 3 garlic.
Flavor adjustment:
2 tablespoons of soy sauce, half a tablespoon of Chili sauce, half a teaspoon of mashed garlic, half a teaspoon of sugar, half a teaspoon of chopped green onion, sesame oil 1 teaspoon, sesame noodles 1 teaspoon, and stir well.
How to do it:
1. Cut the beef into appropriate sizes, add A, and let it stand for about 1 hour to soak the seasoning.
2. Wash vegetables and control water. Slice the garlic. Cut green onions into 7 cm long and 3 mm thick, soak them in cold water, control the water, add A and put them in a bowl.
3. Mix beef 1 with B, and hand-mixed seasoning is easier to soak.
4. Preheat the mutton skewers with [thin-block baking] for 7 minutes, then put them in, bake them with [thin-block baking] for 7 minutes, take them out, turn them upside down, bake them for 7 minutes, and take them out.
5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time.
=======================
The practice of Hungarian barbecue
Raw materials:
600 grams of beef (cut into 3-4 cm cubes).
20g vegetable oil
Chili powder 1/2 tablespoons
Fennel 1/2 teaspoons
Garlic (sliced) 4 petals.
Salt 1/2 teaspoons
300 ml of water
4-5 tomatoes
Green bell pepper 1
Starch 1 teaspoon
Exercise:
1. Heat vegetable oil, stir-fry chili powder, fennel and garlic slices, and stir-fry beef pieces until they become discolored. Add water and salt to boil and simmer for about an hour.
2. Cut the tomatoes into pieces, cut the green peppers into thick shreds, and put them in the pot for another half hour. If there is too much soup, starch can be added to thicken the soup.
Food Matching: Rice or mashed potatoes.
How to eat: Divide the beef into 4 plates, pour a little soup, and serve with 3-4 spoonfuls of rice or mashed potatoes. Eat with a knife and fork.
Features: bright red color, soft meat and heavy taste. Suitable for family dinner in winter.
=============================
Shadie Indonesia barbecue
The practice is to cut mutton, chicken, beef or pork into small pieces and roast them on an open charcoal grill with sweet sauce or spicy peanut seasoning, which is light, refreshing and nutritious.
================================
Barbecue sushi
Main ingredients:
Japanese or Korean laver, 1 barbecue, 1 carrot, 250g rice. (available in the supermarket)
Seasoning:
Japanese soy sauce 1 tsp (or light soy sauce), salt 1 2 tsp, sugar 50g, white vinegar1tsp, green mustard.
Exercise:
1. Cook the rice until it is slightly soft, add a spoonful of sugar water (sugar water ratio is 4:6), and mix in salt and vinegar.
2. Take a piece of plastic wrap, spread it on the chopping block, then spread a piece of seaweed, and spread the mixed rice on the seaweed.
Put a barbecue, a thin radish and some green mustard beside you.
4. Wrap the rice in the inner core of barbecue, radish, etc. with laver. And roll it together, tightly rolled into a cylinder.
With a sharp knife, cut the long tube into sections and put it on a plate to enjoy.
★ The practice of bacon:
I. Production temperature:
The season for making bacon and sausage should be around 10 degrees Celsius.
Second, the material selection:
1, pork butt, with skin, fat and thin (half fat and half thin).
2. Materials: 300g of salt, 200g of pepper, 0/50g of star anise/kloc, 0/50g of fennel/kloc, 30g of clove, 75g of kaempferia kaempferia and 30g of fragrant leaves. Frying the above ingredients and grinding into powder. 200g of ginger, sweet noodle sauce 100g, 500ML of cooking wine. Mix the ingredients evenly.
3. Smoking materials: sawdust, fresh cypress and some pine branches.
Third, practice:
1. Cut the pork into blocks with a thickness of 3~4CM, wash it, evenly spread the ingredients on the surface of the pork, and marinate the pork in a closed container for 5 days, turning it once a day (to make the taste more uniform).
2. Punch a hole in the meat, hang it and air dry it for 3~5 days.
3. Put the sawdust into a metal cylinder (such as a gasoline cylinder with the bottom and cover removed) and light it, cover it with pine branches, and then cover it with cypress. Put a net rack above the tank, and put pork on it, so smoke it until the surface of the pork turns yellow or black (I prefer smoked black, pine branches and cypresses taste stronger).
Hang the pork in a well-ventilated place, and when the bacon is dry, it's done.
Bacon can be preserved for a long time, usually 3 months, or even longer if it is sealed or put in the refrigerator. Bacon can be sealed for more than a year without any problems.
Method for make Cantonese-style bacon
I am an old lady of nine pounds, but the bacon on the market at present is really tasteless, and nine times out of ten it is raw. A few days ago, a friend from Hong Kong brought two Jin of X brand dried raw bacon, and the clay pot rice was so delicious that even my dog looked at the tail of the pot and broke it. The reason is that the smell is raw and dry. But it is said that a kilo costs several hundred Hong Kong dollars (maybe a friend blows water), so I am in line with the principles of economics, so I might as well do it myself. Moreover, it is a good day to have a crisp autumn at home!
First of all, prepare materials: 5 kg of pork with skin, 2 kg of salt, 2 kg of sugar, 2 kg of soy sauce, 2 kg of Fenjiu, and finally a colored Haitian brand braised soy sauce. If there is, bacon will sell well, if it is inevitable.
The second step is making: cut the pork belly into strips with the thickness of 35cm and 1.5cm, and tie fine holes in the head of the pork belly; Wash the greasy meat noodles with warm boiled water and drain the water for later use; Mix half a bowl of warm water with salt, sugar, soy sauce and Fenjiu, then marinate in pork belly for 5 minutes. Turn the pork belly every 20 minutes to make it tasty. If you massage it at the same time, bacon will melt into your feelings, and then bacon will repay your concern in a more fragrant form!
The third step is drying: before drying, brush a thin layer of braised soy sauce on the pork belly, put the pork belly on the fine hole of the meat head with a rope, and hang it on the balcony and other places with strong light and ventilation until the meat is dry and hard.
If I keep dried bacon in the refrigerator for a few months, I will get tired of coffee!
In recent years, nearly 30 bottles of mosquito chicken have been cured with Fenjiu. I don't know if you have a taste of Fenjiu (near taste).
In addition, I remember that Cantonese bacon gravy is composed of salt, sugar, soy sauce and wine (stalks are the first choice for Fenjiu, and Laoguang has been practicing for more than 100 years). I'm curious. I can make my own decision. I learned a painful lesson, you can try. However, pork belly can't be bought sometimes, and semi-fat lean meat can be used instead, but when picking meat, we should pay attention to the close combination of fat and thin, otherwise the fat and thin parts will separate after cooking.
Bacon's approach:
The practice of bacon is to cut the meat into pieces according to certain specifications, sprinkle with salt, and put it on a wooden frame to dry with pine, so that it can be preserved for a long time. Another method is to hollow out the internal organs of the sheep, burn the hair, chop the skin and meat into pieces together, sprinkle with salt and smoke them dry, which can be preserved until June-July of the following year. In addition, the lean meat of cattle and sheep is sprinkled with salt, poured into casing, tied tightly at both ends and dried in the sun, which is called sausage. Horse sausages and sausages are rich in fat. After smoking and baking, they are delicious and can preserve the roots for a long time.
-
Pine nuts smoked bacon
Raw materials/seasonings]
500g of boneless ribs with skin, 0/5g of pine nuts/kloc-,0/50g of seasonal vegetables, and a proper amount of crystal sugar, Shaoxing wine, soy sauce, onion, ginger slices, pepper, dried tangerine peel, sesame oil, cooked lard, tea and white sugar.
[production process]
(1) Trim pork ribs into a rectangle with a length of 18cm, a width of 14cm and a thickness of 2.5cm, wash them, mix them with salt and pepper, evenly rub them on the meat, carry out cell staining (about 2 hours in summer and 4 hours in winter), take them out, wash them, absorb water with a clean cloth, then put them into the meat with an iron fork, and then put down the skin.
(2) Take a casserole, put a bamboo grate at the bottom, put chopped green onion and ginger slices on it, then add pork (skin down), add soy sauce, Shaoxing wine, crystal sugar, dried tangerine peel, pine nuts and water about 300g, cover it, bring it to a boil with high fire, move it to low fire for about 2 hours (depending on the degree of meat crispness), and take out the filtered soup.
(3) Put the tea and sugar into an empty iron pot, put the iron wire on it, put the onion leaves flat on the winding, then put the pork (skin up), cover the iron pot to avoid leakage, and put it on a big fire for a few minutes. Stay away from the fire when there is smoke in the pot and simmer for a while. When the meat is golden and fragrant, take it out, rub the skin with sesame oil, then obliquely cut it into 8 pieces (the knife distance is about 2.2 cm), then cut it into 16 pieces from the middle, keep it intact, put it in the middle of the long waist plate, and take out the pine nuts in the casserole and put them on the skin.
(4) When changing the knife for bacon, put the wok on a big fire, add oil, cook until it is half cooked, add seasonal green leafy vegetables, add salt, sugar and monosodium glutamate (keep the color green), take out the wok, and put the meat pieces at both ends respectively.
-
Pork is seasoned, mixed with Chinese herbal pieces such as clove and cinnamon, soaked, salted, scraped, boiled and smoked. Golden color, delicate maturity, rich fragrance, fat but not greasy, thin but not firewood, not easy to rot. In addition, the oil slick of bacon slice soup is mixed with seasoning and flour, and baked into a thin layer of pancakes with crispy outside and tender inside. They are eaten with bacon, shredded onion and noodle sauce.