Wash 2500 grams of mutton and cut it into 3 cm thick cubes. Then add 50 grams of salt, 200 grams of garlic cumin powder, 250 grams of onion, 0/00 grams of high-alcohol liquor and 0/50 grams of pepper noodles, mix well, and marinate at low temperature for 0/8 hours.
Two or three different kinds of mutton skewers and barbecue powder
1, output:
Soybean powder and cashew nut powder 100g, perilla powder 25g, chilli powder and cumin powder 50g, coriander powder 20g (chopped coriander, dried in the sun and crushed by a crusher), chicken powder 20g, white sesame and dried onion powder 30g (chopped dried onion, dried in the sun and crushed by a crusher), and chicken essence 65438+.
Taste: compound fragrance
2. Production:
Cumin 100g, pepper powder 80g, sesame seed 30g, perilla powder 50g, dried chopped green onion 50g each, spiced powder, celery powder (celery is cut into powder, dried in the sun, and mashed with a pulverizer), salt and pepper 10g each, and the above materials are mixed evenly.
Palate: Cumin has outstanding flavor.
3. Production:
Chili powder100g, cumin powder 50g, garlic powder 20g, sesame powder 20g, chicken powder 20g, salt and pepper powder10g, and seasoning powder 5g, and the above materials are evenly mixed.
Palate: Outstanding spicy, cumin and garlic flavors.
Formula of marinade powder:
5 kg of chili powder, 50 g of monosodium glutamate/kloc-0, 250 g of fennel powder, 300 g of salt, 200 g of cumin powder, 0 g of geranium powder/kloc-0, 50 g of cinnamon powder and 50 g of galangal powder.
barbecue sauce
First of all, Japanese-style teriyaki sauce
Taste: salty and slightly sweet, with red sauce.
Usage: used for all kinds of barbecue brush sauce.
Ingredients: Lee Kum Kee seafood sauce and Lee Kum Kee bamboo sauce 200g each, chicken juice 20g, Wanzi soy sauce 30g, Lin Wei 50g, Japanese cooking juice100g, and water 50g.
Methods: 1. Stir the above materials evenly in advance for use. 2. Add 30 grams of salad oil to the pot and heat it to 30% heat. Add "1" and stir-fry slowly until bubbles appear. Then add10g of roasted white sesame seeds, and stir well to serve.
Second, spicy roast sauce
Taste: spicy
Usage: used for all kinds of barbecue brush sauce.
2. Ingredients: chopped red bean paste and pepper oil 100g each, red oil 150g, Chili powder, tomato sauce and cashew powder 50g, beef powder 30g, mushroom sauce and sesame sauce 20g, pepper noodles, salt and seasoning powder 10g, chicken. Methods: The above materials were mixed evenly.
Third, fish-flavored sauce
Taste: garlic, spicy, bright red.
Uses: Mainly used for roasting scallops, oysters and scallops.
Materials: raw garlic1000g, Jiang Mo 50g.
Seasoning: Lee Kum Kee garlic Chili sauce 220g, chicken essence 15g, sugar 25g, salad oil and Chili oil 25g each.
Methods: 1. Rinse raw garlic for half an hour to remove the spicy taste of garlic. 2. Heat salad oil to 40% heat in the pan, add garlic and Jiang Mo to stir fry over medium heat, then turn to low heat, add Lee Kum Kee garlic and Chili sauce to stir fry evenly, then add chicken essence and sugar to stir fry evenly, and finally pour Chili oil to stir fry evenly and take out of the pan.
Fourth, mutton barbecue sauce.
Taste: Cumin sauce.
Usage: used for barbecue mutton brush sauce.
Ingredients: dried Zanthoxylum bungeanum100g, honey 30g, cumin powder 20g, beer 50g, fragrant sauce 50g and onion 50g.
Methods: 1. Put dried Zanthoxylum bungeanum into a bowl, soak in boiling water until the water cools, and filter to make Zanthoxylum bungeanum water. 2. Take100g pepper water, add beer, fragrant sauce and onion and stir well, then add honey and cumin powder and stir well.
Five, chicken barbecue sauce
Taste: salty, slightly spicy
Usage: mainly used for baking chicken wings, chicken legs, middle wings and wing tips.
Methods: 1. Cut the onion into small pieces, fry it in 60% hot oil until golden brown, take out the oil control, and then put it in a blender and mash it into a round onion material.
2. 20 grams of onion, Korean cooking sauce and fragrant sauce, 50 grams of beer, sugar color and Lee Kum Kee garlic spicy sauce.