Put the above ingredients in the cut meat strips and mix well, marinate for 10 minutes can be skewered with bamboo skewers to be grilled Recipe 2: thirteen spices 100 grams, monosodium glutamate (99% freshness) 70-90 grams, 36 grams of refined salt, Special Fresh No. 1 1 packet of ginger and scallions 40 grams each, 7 grams of sugar, 25 grams of meat loafing, 250 grams of sweet potato starch. The above ingredients into the cut fresh meat strips, mix well, marinate to 15 minutes can be skewered to be grilled. Note: the above two methods of meat dryness and humidity for the skewers can adsorb the spices do not fall, not running water is appropriate. There is water flow out of the thin, not easy to maintain the flavor, dry oil consumption, should be mastered in the hand to hold a handful of meat feel moist but not out of the water for the best. Two formulas you choose to use, skewer dozens of thousands of food. 2, chicken wings, chicken tips, chicken legs, duck wings and other all chicken, goose, grouse, quail, pigeon and other food. The recipe is as follows: 5 kg of food need to add: spicy stink dry material (Wuhan production) 2 packages, 60 grams of refined salt, 90 grams of monosodium glutamate (MSG), Special Fresh No. 1 1 package, ginger, scallions (chopped fine) 30 grams of the name of the loose meat powder 20 grams of sugar 7 grams of starch 150 grams of the red department will be the above raw materials and 5 kilograms of food to fully stop the uniformity of the soaking for 20 minutes to wear into a skewer. If the mixing is dry and the material is not stained, water should be added appropriately so that its seasoning is completely stained on top of the meat, and should not be too thin. These are raw ingredients grilled. 3, chicken, duck, goose claws multiple varieties, the recipe is: 5 kg of food washed into the pot, add water until submerged, put 110 grams of refined salt, ginger (pat broken) 80 grams, 100 grams of monosodium glutamate (MSG), 50 grams of fresh head of scallions, peppercorns, 10 grams of medium heat to cook, to be claws bubble large straighten, with the sign of a penetration of that is broken can be fished out of the cold after each string through the two to be baked. 4, fish: various types of fish worn into half fish, fish string, whole fish, fish tail and other varieties of recipes for: 5 kg of fresh fish added raw materials: 100 grams of thirteen spices, 60 grams of salt, 90 grams of sugar, 80 grams of monosodium glutamate (MSG), Special Fresh No. 1 1 packet of ginger, green onions (chopped fine) 40 grams, 60 grams of Piaoxiang Sauce (modulation of the latter), 150 grams of sweet potato flour. The above ingredients and fresh fish fully mixed, dry and wet mastery and skewers of the same, marinated for 30 minutes after the string to be grilled. Special reminder: In order for you to correctly grasp the marinade method of various types of food, grilled special flavor, I special "spice cellar water" soaking method to spices directly marinade method, the purpose is to worry about you with "spice cellar water" concentration is not good to grasp the impact of taste. Some composite finished spices in this process already contains some spices and herbs. 5, ribs: all animal ribs are made according to the following recipe: 5 kg of fresh ribs, add 110 grams of thirteen spices, five spice powder 20 grams, 36 grams of refined salt, 30 powdered meat loosening powder, 8 grams of sugar, 80 grams of monosodium glutamate, Special Fresh No. 1 1 packet of ginger, green onions (chopped fine) 40 grams each, 150 grams of sweet potato starch. The above ingredients and ribs mixed evenly marinated crispy 20 minutes skewer to be grilled 6, vegetables: pumpkin, eggplant, slices, potatoes, corn on the cob, cabbage and other varieties of recipes for: 500 grams of sweet potato starch, 1500 grams of salt, monosodium glutamate (fine powder) 400 grams of Special Fresh No. 1 2 packets of thirteen spices 420 grams of sugar 30 grams of sesame seeds 150 grams. Comfrey powder (edible spices) 50 grams, will be mixed above that is into the flavor of the powder bag standby Roasted first will wear a good string of vegetables placed flat on the stove, and then use a spoon loaded with powder poured on the vegetable blocks, each string of about 1 grams, each side of the 0.5 grams, in the use of a brush dipped in oil to brush the wet and evenly baked. Put the amount of flavorings you can first grill 3-5 skewers of their own taste, according to local tastes and then increase or decrease the amount of flavorings Note: 1, with vegetable oil, salad oil, forbidden sesame oil, lard and so on. 2, the brush dipped in oil should be wiped on the tank to remove excess oil, brush on the string does not fall into the fire smoke shall prevail. Grill production ① refer to your local and Xinjiang barbecue grill shaped. ② on this basis into a furnace length of 1.5 meters, 14-15 cm wide, according to your personal height, the navel shall prevail. ③ grill below the best to make a cabinet to put food, against the chest to make a workbench to put seasoning, stove before the spray-painted decorative writing on the name of the barbecue, price and so on. Attachment: the modulation of floating sauce 1, ingredients: 500 grams of pickled pepper, sesame paste 150 grams, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic, pepper powder 30 grams of monosodium glutamate (MSG) 80 grams of Special Fresh 1 package, 100 grams of chicken essence, 20 grams of sugar, 40 grams of refined salt. 2, the first pickled pepper chopped fine, garlic cloves peeled and mashed. 3, with a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, special fresh No. 1, chicken essence, sugar, refined salt and mix well. 4, with vegetable oil burned to eight mature into the pickled pepper fine foam fried incense, and then poured into the porcelain seasoned material in the lid, let cooled and then taste, if salty, put a little sugar appropriate MSG, light add a little salt that is into the floating sauce. "Mouthful of tofu string" baking process Calendar has been known as the national dish of tofu, through the modulation of spices and herbs, baked tofu wind unique, pleasant aroma, the process is as follows: First, "tofu spice" configuration: 500 grams of sweet potato starch, paprika 60 grams, Pepper powder 20 grams, 30 grams of dried beef powder, 30 grams of chicken essence, anise 30 grams, 20 grams of cumin, licorice essence 4 grams (can not be used), cumin 15 grams, 30 grams of dry onion (can not be used), dry ginger 20 grams of powder, 270 grams of monosodium glutamate, Special Fresh No. 1 2 packets of sugar 15 grams of sugar, Gan Song 2 grams of salt 1650 grams of berry powder (natural color) 200 grams of aroma-enhancing agents, 3 grams of 3 grams of aroma enhancers (aroma-enhancers to choose the type of meat flavor) (or shrimp flavor enhancers such as meat flavor ten, can also be used thirteen spices or spicy stink dry material 320 grams instead of) The above raw materials can be in the spice stores around the Department of Chinese medicine store to buy all. Second, the modulation method: 1, the first all the raw materials ground fine powder. 2, each a basin or bucket. 2, each a basin or bucket, the above ingredients into the inside of the square filled with mixing. 3, will mix the material with food bags or bottles closed substitute. Third, wear the system of tofu: 1, first to the tofu factory to order 12 cm long, 4.6 cm wide, 0.8 cm high white tofu, can also be customized 12 cm long, 7 cm wide, 0.8 cm of tofu, generally these two models. 2, the tofu should be tender meat without dregs, soft and unbroken, no hardness and no odor. 3, each piece of bean along the length of two bamboo sticks, and then use a knife to cross the small mouth. 4, will wear good tofu into the pot. Add water to soak, and then every 100 strings of tofu into 80 grams of salt water, in order to drown into the salt flavor. Fourth, grilled: the corn charcoal into the barbecue, ignited after the corn carbon through, put the tofu string on top of the stove, and then each piece of 0.6-0.8 grams of special tofu spices, with a brush and vegetable oil will be dampened and brushed well, turn over and then 0.6-0.8 grams of spice brush, add tofu material, how much material to join there is another basis for looking at your tofu salt soak how? If soaked into the salt flavor, reduce the tofu spices, and vice versa, increase the dose of tofu spices. In short, you first bake a little bit, and then their own and others taste, according to your local tastes and then adjusted into the specific amount of tofu material, but to our basis. Five, other spices tofu hungry baking: 1, spicy tofu: in the above flavors on the basis of baked with spicy powder can be. 2, fish-scented tofu: in the original seasoning with edible fish powder or baked with an appropriate amount of ground ginger, fish parsley and so on. 3、Garlic-scented tofu: add crushed garlic paste on top of the original flavor, and bake it to make it fragrant. 4, fruit-flavored tofu: according to their own tastes, adding bananas, apples and other flavors can be added to the starting furnace, each string of home into 0.1 grams can be. The following recipes can not be bought locally, you can use the following things instead: Xinjiang lamb kebabs (can not be bought, can not be used) Special Fresh No. 1 (with Special Fresh Powder instead) Comfrey Powder (with other edible spices instead of), the food court or the major supermarkets with a lot of spices for barbecue, the flexibility of choice on the success of the eight treasures of the marinade meat recipes: Angelica dahuricae 25G, 25G, cardamom 25G, star anise 25G, Jade Fruit 15G, 15G Grass Fruit, Indirect Barbecue" Barbecue can be burned, stewed, baked, fried and other ways, in which the "burn" belongs to the open-flame barbecue is also known as direct barbecue; while the other kinds are called indirect barbecue. A, direct barbecue ① put the ball carbon in the center of the grill carbon rack. ② put the vegetables and meat on the center of the grill net direct grilling. B, indirect barbecue ① ball of carbon lit on both ends of the carbon frame. ② Place the meat and vegetables in the center of the grill. ③ Cover the lid, adjust the fire with the damper, and cook the food by smoking. 2. common food grilling time and fire mastery The good and bad of the grilled food by the length of the grilling time, the mastery of the fire, the choice of barbecue equipment and even the environment at the time and many other factors. To achieve the best barbecue results, the above aspects of the factors can not be ignored, especially the grilling time and fire control is the key. In general, the indirect grilling method than the direct grilling method to take a longer period of time. 3. Barbecue steps ① lay a layer of charcoal on the charcoal network and stacked into a pyramid shape, pour alcohol and other accelerants and let the charcoal fully absorbed, the time is about one minute, light the pre-prepared strips of paper into the furnace, the charcoal began to burn. If you are afraid to clean up the trouble can be in the charcoal under the pad a piece of aluminum foil, but the combustion will be affected to some extent. ②The charcoal begins to burn, accompanied by a small amount of black smoke. Add the grill net at this point. After 10-15 minutes of burning, the open flame gradually reduced or disappeared, the charcoal surface appears white ash, indicating that the ideal grilling temperature has been reached. At this time, the charcoal evenly spread out, put your hand on the grill net above, the hand has a hot feeling. (3) will need to grill the food evenly placed in the center of the grill net, and strive for uniformity in the heat of the food everywhere. ④ Grilling process as needed to adjust the position of the food, so that the various parts of the heat evenly. If the grill is steak and other large and thick food should be cooked on one side and then the other side, otherwise it will be difficult to cook and may be burnt. ⑤When grilling, don't forget to spread a little oil on the food skewers and turn the food from time to time. This makes the food taste better and less likely to burn. When the food is cooked, spread your favorite sauces and add seasonings. Here are a few homemade delicious baking sauces. 1, carrot sauce - carrot puree with a little soy sauce, chicken broth, salt, lemon juice, monosodium glutamate can be moderately thick. 2, bean sauce - cooked bean paste with wine, sugar, lemon juice, ginger modulation. 3, tomato sauce - tomato sauce with chili oil, soy sauce, salt, chicken broth modification. 4, sweet noodle sauce - sweet noodle sauce with chili oil, soy sauce, sugar, lemon juice modification. 5, barbecue sauce - 2 tbsp soy sauce, 1 tsp each of sugar, rice wine, rock sugar, 2 tsp each of Chai fish extract, dried seaweed, ginger powder. 6) Spicy Sauce - 1/4 cup lemon juice, 2 tbsp tomato paste, 1 tsp each chili oil, chili sauce, black pepper, 1 tbsp each oyster sauce, minced chili, yellow wine, brown sugar, 1/2 tsp minced garlic. 7、Sour Plum Sauce - 3 sour plums, 2 tsp each sour plum preserves and granulated sugar, 1 tsp white vinegar. 8、Apple Sauce - 1 apple (cored and battered), 1/2 cup apple juice, 1 teaspoon white vinegar, 1/2 teaspoon mustard, 1 teaspoon each honey and onion, salt and pepper to taste. 9, five-flavor sauce - 2 tsp each of soy sauce, sesame oil, balsamic vinegar, white vinegar, 3 tsp each of ketchup, 1 tsp each of minced ginger, minced garlic, minced chili. 10, garlic sauce - 2 teaspoons of garlic paste, 3 teaspoons of soy sauce, 1 small teaspoon each of monosodium glutamate, rice wine, white vinegar, 1 teaspoon of granulated sugar, pepper to taste. Third, barbecue tools Open fire grill, charcoal grill, oven grill, clay grill, bamboo grill, teppanyaki, stone grill, stone rice are all considered to be barbecue. Part of the food grilling methods Black pepper steak (smoked flavor, patio grill) Before grilling the walnut slices and soaked in water for 30 minutes, steak clean, front and back coated with the right amount of pepper (powder) on both sides of the steak will be placed in the butter in the soup pot to heat and melt, add lemon juice, garlic and soup and stir well, until the stove fire is between medium and fierce fire, the walnut slices poured into the fire, and then will be marinated in the steak Place on the grill and cover with the lid. Grill the steaks for 18 to 20 minutes on both sides, basting with lemon juice as you carve pits into the steaks with a knife. Finally, heat the remaining lemon juice to thicken the sauce and drizzle over the steaks. Burger Grill Chicken Pieces (Patio Grill) Cut chicken into pieces and place in a tiled container. Drizzle soy sauce, garlic, lemon juice, ginger and peanut oil over chicken and mix well, marinate at room temperature for 30 minutes. When using, mix with peanut sauce and chopped green onion for better flavor. Baked Potatoes (Outdoor Grilling) Butter, cream, or oil the tops of the potatoes and wrap them in heavy-duty aluminum foil, cover the grill with a lid, and grill over medium heat for about an hour and a half, turning occasionally to distribute the heat evenly among the sections. Before serving, make an "X" shaped opening and add salt, pepper, butter, cheese, onions, etc., as you like, for a potato with a distinctive flavor. Potatoes (patio grill) Pre-boil to 60 or 70% of their original size and wrap in tinfoil. Place them on the edge of the grill at the beginning of the grilling process. When they are fully cooked, remove them with tongs and place them on a serving plate, cut them in half with a knife (not all the way through, to keep the potatoes from falling apart), and stuff them with sour cream, bacon bits and a sprinkle of salt. Bananas (Patio Grill) First, crush brown sugar into crushed granules, peel the bananas, and then roll them in the brown sugar mixture so that the banana flesh adheres to the powdered sugar all around. Put the bananas in a pan with vegetable oil on the bottom, arrange the bananas neatly in the pan with the powdered sugar, sprinkle the cinnamon on the bananas, dot with butter, then pour in the lemon juice and red wine, put the bananas together with the pan into the grill, cover the lid of the grill, and bake on indirect grill for 15-20 minutes, the bananas will become soft and fluffy, and then you need to remove the pan from the grill, and serve on a plate. Serve with ice-cream for extra flavor. Rosemary Lamb Kebabs Raw materials: lamb shank, salt, pepper, garlic, rosemary, cooking oil, onion, green pepper Preparation: 1. cut the lamb shank into cubes of about 2cm and marinate in salt, pepper, garlic, rosemary and cooking oil; 2. cut the green pepper and onion into 2.5cm slices and set aside; 3. skewer the lamb on bamboo skewers with 5 pieces of lamb on each skewer, alternately skewer onion and green pepper slices in between each piece of lamb. onion and green pepper slices alternately between each piece of lamb. The bamboo skewers should be soaked in water for a while to avoid hurting your hands. Grilling Tips: Meat skewers cook easily, do not grill for too long. Be careful to turn the meat so that it is evenly heated, chicken skewers are the easiest to cook, followed by beef. Buffalo Chicken Wings Raw materials: wings, salt, pepper, Mayo soy sauce, chili oil, spice chili powder, lemon juice, sweet ginger powder, cooking oil, sesame oil Pre-preparation: 1. Add all the above ingredients to the wings and mix well, marinate for 6 hours to taste; 2. Skewer 2 pieces of wings on bamboo skewers, same size and tight. Barbecue Tips: Chicken wings are not too easy to cook and should not be grilled with strong fire. When grilling, you need to turn them at any time so that they are heated evenly and grilled until they are golden brown, preferably not with high fire. Charcoal Grilled Herb Pork Chops Raw Material: Pork Tongkatsu, mixed spices, salt, pepper, fresh spices, olive oil, garlic Preparation: 1. Slice the pork Tongkatsu, 100g per slice, gently beat with a meat hammer to loosen the meat, fresh spices, garlic, chopped and set aside; 2. Cut pork chops and put into the mixed spices, salt, pepper, spices, garlic, olive oil in order, marinate to taste. Barbecue tips: barbecue pork chops or steak should pay attention to the fire, the most taboo outside the burnt inside raw; meat chops have been marinated in advance, no need to add seasoning when grilling, just a little oil on the surface of the brush, placed on the side of the grate fire is weak, must not be put in a strong fire at the barbecue; in general, do not turn over often, to be browned on one side and then turn over and grill the other side. BBQ (barbecue) preparation and practice of a complete list of barbecue of course less than the barbecue grill, the common grill is usually divided into two categories of stone pots and grids. The so-called stone pan is a stone non-stick grill pan placed on an induction cooker or gas, and then the food is placed on the pan to be grilled. The advantage of this tool is that it is relatively simple to prepare, very easy to use and very hygienic as the food does not come into direct contact with the fire. However, since it does not use charcoal, many people feel that the flavor is not authentic enough. This type of grill is widely used by many restaurants that serve both grilled and shabu-shabu, and for home use, it is available in shopping malls, either with the stove and grill pan or with a separate grill pan. It is worth noting that if you buy a separate grill pan, make sure it matches the size of your stovetop, otherwise it will not conduct heat evenly. A gridiron charcoal grill is slightly more tedious to prepare. Some, like old-fashioned shabu-shabu, require the preparation of smokeless special charcoal in addition to the grilling utensils. In addition to building a fire to burn the charcoal, you have to keep adding charcoal during the grilling process to maintain the heat. Although this method can sometimes be "hot" and sometimes may even make one's face grimy, most restaurants that specialize in grilling meat use this method because it is closer to nature and because food grilled over charcoal at high temperatures has a special aroma. As for home, in addition to homemade simple grill, many shopping malls also introduced a camping barbecue stove, although slightly more expensive, but very convenient and durable. There are charcoal, gas dual-purpose grill can be adapted to a variety of barbecue flavors. Grilled meat six tips Don't think that grilled meat is just a simple meat tossed a few times, and then casually smeared with some of the sauce will be all right. In fact, different efforts, the flavor of the grill is not the same. Do not believe that you follow the following list of precautions to bake a try, guaranteed to bake a good flavor! 1, if you are ready to homemade grilled meat at home, then the choice of charcoal is the first important thing. When choosing charcoal, do not try to be cheap, some poor quality charcoal fire is not enough, or even not at all combustion; there are also burned will start a lot of smoke contamination of food. Good quality charcoal is generally neater and heavier, so it burns for a long time and has a good fire. Since the special flavor of charcoal grilled food comes from the aroma of the grilled food when the charcoal is hot, choosing a good charcoal is the basis for enjoying the delicious taste. 2、Brush the grill with a layer of oil before grilling the food so that the food will not stick to the grill. Brush the residue on the grill with an iron brush at any time to keep the grill clean so that the flavor of the food will not be affected. 3, you can grill many kinds of food, but the choice of materials is also very careful. Pork: must be cooked to fully cooked to eat, should choose ribs, waist, hip on the tender and slightly fat meat, so that the grilled meat will not be too dry. Beef: Choose beef ribs, which are tender and tough; beef shoulder is the most tender meat for roasting. Whether it is American or Australian beef, it should not be grilled until fully cooked for consumption, as it will destroy the tenderness of the meat. Chicken: Any part of the meat is good for grilling. If you soak it in lemon water and sprinkle it with cornstarch before grilling, it will make the meat more tender. Seafood: Anything goes, but make sure it's fresh. Fresh seafood is dense and elastic, and seafood taken out of the refrigerator should not be marinated for more than 30 minutes before grilling. When grilling squid rolls, brush a thin layer of egg yolk on top for a more beautiful color and better flavor. Vegetables and fruits: Roots, mushrooms, juicy less hard texture of fruits and vegetables, such as corn, green peppers, pineapple, bananas and so on. 4, food on the grill, anxious people are always worried about scorching, keep turning over and over. In fact, this prolongs the cooking time, but also destroy the protein, resulting in hard meat. When turning over the grilled food, the food must be heated to a certain degree before it is easy to turn over. If the flip, part of the food stuck in the net frame, the protein is not fully heated, hard pull will only tear protein fibers, if the fish will form the phenomenon of peeling. 5, food in the barbecue process, the longer the time, the greater the loss of moisture and grease, the more dry taste. Therefore, in the barbecue process should be in the food on the appropriate amount of brush some barbecue sauce, can keep the food wetness, and increase the flavor, but pay attention not to brush too much at a time, resulting in food too salty. 6, for a certain barbecue foundation for people, grilled out of the authentic diamond-shaped grill marks can definitely make the barbecue technology icing on the cake. In fact, the grill diamond-shaped grill marks is not difficult, the first requirement of the charcoal temperature to be hot enough, and then put the food at an angle of 30 degrees on the grill, when the food is fully heated to the opposite direction of the food will be turned to 30 degrees diagonal angle, you can form a diamond-shaped grill marks. Then turn the food to the opposite direction at a 30-degree angle to create a diamond-shaped grill mark.
Homemade barbecue sauce 1: 2 spoons of ketchup 2: 2 spoons of cola 3: half a spoon of soy sauce 4: Boil the pot from 6 to hot, and then put 1-3 into the pot to simmer, and keep stirring, and wait for the soup to be thickened out of the pot. ^_^: delicious barbecue sauce on the success of the 1. wine flavor barbecue sauce Butter is hot, add onion puree ~ garlic puree, to be burst out of the flavor, add red wine ~ vinegar ~ salt ~ sugar ~ mustard ~ red pepper powder, cook over moderate heat for 5 minutes, to be used cold. Can be used for marinating meat into the flavor, or as a dip, into the dipping barbecue meat with.2. Hot and sour barbecue sauce butter is hot, add chopped onions, to burst out of the flavor, add ketchup ~ dry chili powder ~ vinegar ~ sugar ~ refined salt ~ lemon juice ~ a little water, cooked over moderate heat for 10 - 15 minutes, can be used as a barbecue ~ grilled ~ fried ~ fried food seasoning dipping, such as dipping fried beef patties.