Do you know how to make homemade barbecue seasoning? Learn this all-purpose seasoning powder and you can grill anything.
Make your own versatile barbecue seasonings to make barbecue at home safe and hygienic. Grilled Spanish mackerel is a must-try during the Spanish mackerel season. When fresh Spanish mackerel is on the market in autumn, I always like to grill a few. The meat of Spanish mackerel is not only delicious in texture, but also has almost no spines. Spanish mackerel contains a lot of protein, and most of the oleic acid it contains is unsaturated fat. In addition, it also contains vitamin A, vitamin B tablets, vitamins, calcium, iron, iodine and other amino acids, which is suitable for the elderly and children at home. If you want to bake delicious fresh Spanish mackerel on skewers, you can’t do without a fragrant barbecue seasoning. Today, I am sharing with my friends the secret recipe of all-purpose "barbecue seasoning" that has been used for nearly 30 years: 6 grams of cumin powder, 3 grams of fennel, 3 grams of chili powder (optional), 3 grams of cooked sesame seeds, and 2 grams of salt. Based on this proportion, we will consider increasing the use of materials as appropriate based on the actual situation. Production process of spicy grilled fresh mackerel
1. Use 1 fresh mackerel, about 750 grams. Cut out the giblets, remove the internal organs, and rinse them clean. Take a knife and use the "push forward with round knife" technique from the tail of the Spanish mackerel, cut the mackerel into 2 pieces close to the backbone, and then slice the hairtail bone into one piece using the same technique to remove the backbone of the fish.
2. Put the cooked mackerel into the fish plate, add 10 grams of fine green onions, 5 grams of fine ginger slices, 2 grams of salt, a small amount of about 0.3 grams of white pepper, and 15 grams of rice wine. Gram, continue to rub the Spanish mackerel fillets evenly and marinate for 30 minutes to fully remove the fishy smell of the mackerel and add flavor to enhance the flavor.
3. In this gap, you can make a large portion of all-purpose barbecue seasoning: weigh 6 grams of cumin grains and 3 grams of fennel, put them into a wok, and cook over low heat until they turn slightly yellow and have a thick texture. The spice flavor is released. Pour it out and let it cool, then put it into a stone mortar or cooking cup and mash it into fine particles with a stone pestle or use a wall breaker to grind it into coarse powder. If the food is too delicate, it will lose the rough feeling of the skewers, and the aroma will not be very strong. Stir evenly with 3 grams of chili noodles, 3 grams of cooked sesame seeds, and 2 grams of salt. A small portion of all-purpose barbecue seasoning is complete.
4. Remove the marinated Spanish mackerel fillets that have been marinated to add flavor and freshness. Use kitchen paper to absorb the moisture from the surface. Apply a layer of cooking oil to both front and back sides, with the skin facing down. , spread out on a flat baking sheet or baking sheet lined with foil. Preheat the oven in advance to 200 degrees for easy heating and 230 degrees for low heat. Bake for 10 minutes.
5. According to your own spicy level, take about 15-20 grams of spicy sauce, use a small brush to evenly brush a layer of spicy sauce on the surface of the Spanish mackerel fillets, put it in the electric oven again, and bake it again for 5 seconds. Minutes to take out. This time I chose Nanshanpo Spicy Beef Sauce as the surface sauce. The grilled mackerel is especially delicious and it is a very good spicy sauce.
6. Sprinkle a layer of barbecue seasoning evenly on the surface of the Spanish mackerel fillet, put it into the electric oven again, and bake for 3-5 minutes until the surface turns slightly yellow, then remove it. The moment you turn on the electric oven, the delicious smell of grilled Spanish mackerel fills the room. Serve the grilled mackerel and eat it while it's hot for the best taste. Quick personal collection, a 30-year-old barbecue master reveals the all-purpose barbecue seasoning, a must-try barbecue skewer during the mackerel season.