It is very important to make the barbecue fragrant. First of all, make sure that the ingredients you bake must be fresh, and the thickness of the cut should be uniform. It is best to cut the beef horizontally. If you cut it along the grain, it will not be easy to taste, but it will be hard to taste when roasting. In addition, the choice of spices, spices are generally: cumin powder, Chili powder, salt and pepper powder, pepper, cinnamon oil, salt or hot sauce. When roasting in a roasting pan, adjust the temperature to high grade, pour oil into the pan when the oil is slightly boiled, and then adjust it to medium grade. At the same time, put the meat into the pan and stir it with chopsticks, and sprinkle seasoning when the meat is ripe, so that the fragrant barbecue is made. (In order to prevent the meat from sticking to the pot, a small amount of beer can be added to the pot during roasting, and the seasoning can be added or subtracted according to your own taste.)
Pickling, heat, sauce, brushing time and so on. Let's share my barbecue method, which can be used for both business and home.
1. Temperature
This is a very important key. Many people can't control it well after barbecue at home, and sometimes they are not familiar with it. There are also things that are not baked at enough temperature, which are very dry and firewood. Charcoal should be thoroughly cooked, and it should not be too close, otherwise the oil droplets will easily catch fire and produce a lot of soot, and the barbecue will smell like fireworks.
Steps: dry the surface moisture, brush with thin oil, bake for seven times, pour secret barbecue juice, bake with fire, brush barbecue honey juice, sprinkle pepper noodles, cumin noodles and pepper noodles.
Step 2 pickle
Most barbecues only need salt and chicken essence, and 500 grams of meat can be added with 3 grams of salt 10 gram of chicken essence.
Take beef as an example. Slice a catty of beef evenly, with a thickness of about one millimeter. Add salt and chicken essence, and add a little cornmeal water to lubricate it. If the home version is cooked and eaten now, it can be pickled with ginger and onion. If it needs to be preserved, don't put ginger and onion.
3. The key secret: barbecue sauce
20g of Chili noodles, 0g of Zanthoxylum bungeanum10g, 10g of thirteen spices15g, 20g of sesame oil, 5g of salt, 0g of chicken essence10g and 20g of scallion.
Stir the above seasonings evenly for later use, heat 50 grams of hot oil to 60%, pour it on the seasoning, stir well, and saute the seasoning.
Add10g oil consumption, 20g oyster sauce, and pour 500g boiling water.
The barbecue sauce is finished, and the meat is roasted for seven times and soaked in the barbecue sauce to taste.
4. Barbecue honey juice
Oyster sauce10g, seafood sauce10g, barbecue sauce10g, and honey 20g, and then add 250g of boiling water to stir evenly.
5. Sprinkle: cumin noodles, Chili noodles, white pepper powder and white sesame seeds.
Note: bake for 20 seconds after spreading the seasoning, so that the oil on the surface will explode and spread the seasoning.