2. Mix water and starch into paste. Add egg white, stir evenly in one direction with chopsticks, and beat into egg paste.
3. The wok is on fire. Add oil and burn it to 50% heat. Dip the kebab in the egg paste, turn it gently with chopsticks, fry it until it is brown outside for about 5 minutes, brush it with a brush dipped in sesame oil, and sprinkle Chili powder and spiced powder on it. It tastes very exciting.
Question 2: I want to eat barbecue. How to pickle the preparation before barbecue?
1. Selection of materials
Pork: Choose pork ribs, pork belly with tender waist and buttocks and a little more fat, so that the roasted meat will not be too dry.
Beef: you can choose beef ribs, tender and tough; Beef shoulder is the most tender barbecue.
Chicken: Any part is a good material for barbecue.
Seafood: Anything is fine, but you must choose something fresh.
Vegetables and fruits: mainly root tips, mushrooms and fruits and vegetables with little juice, such as corn, green peppers, pineapples and bananas.
pickle
Chicken: soak it in lemon and sprinkle some starch to make the meat more tender.
Seafood: the seafood taken out of the refrigerator should not be marinated for more than 30 minutes.
Barbecue tips
1. Different ingredients and different baking methods.
Barbecue slices: The sliced meat is thin and can be cooked in about 3 minutes. It is not advisable to bake it for too long, otherwise the meat will become hard or burnt, which is not delicious. Pork must be cooked well before eating, and beef should not be roasted well, otherwise it will destroy the freshness of meat.
Seafood and fish: Clams and fillets are best wrapped in tin foil when barbecuing, so it is not easy to burn the skin of the fish, and it is easy to store delicious soup. Barbecue for about 2 ~ 3 minutes, the fish fillets will bulge and you can eat them.
Temper, hot dogs, sausages, etc. Try to use a small fire. Except vegetables, it is best to put them in tin boxes and barbecue them with slow fire. The bigger the fire, the better.
2. Use of charcoal
The best choice of fuel is charcoal. Try not to use chemical charcoal. The special flavor of barbecue food comes from the aroma of barbecue food at high temperature of charcoal. Therefore, choosing charcoal is the basis of enjoying food. Good quality charcoal fire generally burns for a long time and has good fire performance. It is better to choose the branch part of charcoal than the whole tuber, otherwise it is not easy to ignite. When igniting, a pack of 5 kindling will be put, and 5 kindling will be put at a time. Don't bake charcoal until it becomes transparent and hot. Don't bake the charcoal surface without complete combustion, which will easily make the food dye black.
Clean the grill
Brush the grill with oil before grilling food to prevent it from sticking to the shelf. Brush off the residue on the grill with an iron brush at any time to keep the grill clean, so as not to affect the flavor of food.
Turn over in time
Once food is served on the grill, it will not only prolong the cooking time, but also destroy the protein and harden the meat. When baking food, the food must be heated to a certain degree before it is easy to turn over. If some food sticks to the grid after turning over, it means that protein has not been completely heated, and hard pulling will only tear protein fiber, and if it is fish, it will form peeling phenomenon.
Replenish water
In the process of barbecue, the longer the time, the greater the loss of water and oil and the drier the taste. So in the process of barbecue, we should brush some barbecue sauce on the food to keep it moist, but be careful not to brush too much at a time, which will make the food too salty.
Use salt
Salt can be used to flavor. In addition, in the process of barbecue, many fatty foods will drop oil after heating, and these oil drops will produce a high flame when burning with charcoal fire, which will scorch the food on the grid. If sprayed with water, it will only produce oil fume to pollute food. At this time, just sprinkle some salt on the fire to solve the problem.
7. Diamond-shaped roast mark
Authentic diamond-shaped roast marks can definitely add icing on the cake to barbecue technology. It is not difficult to bake a diamond-shaped roast mark. First, the temperature of the charcoal fire is required to be hot enough, and then the food is placed on the grill at an oblique angle of 30 degrees. When the food is fully heated, the food is turned over at an oblique angle of 30 degrees in the opposite direction to form a diamond-shaped baking mark.
Barbecue healthy chifa DIY
Although barbecue is delicious, it still worries us: because barbecue is easy to cause cancer, sometimes eating it will spoil our stomach. Nutritionists tell us: in fact, paying more attention to the process of baking and eating can be delicious and healthy. Let's see which barbecue methods are wrong:
Mistake 1: charred substances are easy to cause cancer, and when meat oil drops into charcoal fire, polycyclic aromatic hydrocarbons will volatilize with smoke and attach to food, which is also a strong carcinogen.
Solution: It is best to wrap it with aluminum foil when grilling to avoid eating carcinogens. Once it is burnt, you must throw away the burnt part and never eat it.
Mistake 2: Too much barbecue sauce is usually marinated with soy sauce before barbecue. When roasting, you need to add a lot of barbecue sauce, which will lead to too much salt.
Solution: The best way is to marinate with low-salt soy sauce, so you don't need barbecue sauce; Or barbecue sauce should be diluted with drinking water before use. If it is too thin to stick, add some white powder to thicken it.
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Question 3: How to cook a barbecue at home is very simple. Let me teach you. Hehe Ingredients: pork nuggets (also applicable to other meats, such as beef and mutton) Seasonings: 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. = = = = = = = = = = = = Korean barbecue material: beef 300g( 1 tablespoon sugar, 2 tablespoons sake, quarter pear) B (2 tablespoons Korean soy sauce, 65438+ chopped green onion). Half a green onion C (half a teaspoon of Chili powder, half a teaspoon of sesame oil and one fifth of salt) and 3 garlic. Seasoning: 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, 65,438+0 teaspoons of sesame oil and 65,438+0 teaspoons of sesame noodles. Stir evenly. Method: 65,438+0. Cut the beef into appropriate sizes, add A, and let it stand for about 65,438+0 hours. 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. Add B to beef 1 and mix well. Hand-mixed seasoning is easier to soak. 4. Preheat with [thin slice baking] for 7 minutes, then add the kebab, bake with [thin slice baking] for 7 minutes, take it out, turn it upside down, bake for 7 minutes, and take it out. 5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time.
If there is no oven:
Put an iron plate on the induction cooker to match the pot or microwave oven, brush it with clear oil and start the barbecue. However, it should be noted that it is best to bake it on the balcony, otherwise the lampblack will blacken the roof.
Question 4: How to cook a barbecue at home? It's easy to cook a barbecue at home. Let me teach you. Hmm. How interesting
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.
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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 with [thin-baked] for 7 minutes, then add the kebab, bake with [thin-baked] for 7 minutes, take it out, turn it upside down, bake for 7 minutes, and take it out.
5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time.
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Question 5: Korean barbecue, how can the meat be preserved and delicious? Korean BBQ is different from Brazilian BBQ and Xinjiang BBQ in China. The raw materials of Korean barbecue are mainly pork, beef and mutton. Put the meat on a baking tray over charcoal fire. When roasting, soak the meat in oil first, and wipe the animal fat on the baking tray once, so that the meat and baking tray will not stick together when roasting.
After baking, dip it in shredded onion, sesame oil and Korean sauce, and then wrap the cooked meat with lettuce, which is delicious with meat and vegetables.
There are many kinds of barbecues in China, and the main raw materials such as pork, beef and mutton are also carefully cut. The sliced meat is marinated with soy sauce, sesame oil, sugar, garlic, onion and other condiments, and then barbecued on the brazier. The beauty of Korean barbecue is that it must be wrapped with lettuce when eating.
Green leaves are wrapped in freshly baked meat slices, plus some garlic slices, carrot slices and cucumber slices, dipped in a little sweet and spicy sauce and stuffed into your mouth. The fragrance is meat and sauce, and you are full of saliva before chewing. The sweetness of vegetables just neutralizes the greasy meat, which makes people want to stop.
South Korea's barbecue pickling raw materials generally use "five spices" raw materials, namely pepper, garlic, onion, ginger and onion. "Spicy" is the main taste of Korean barbecue. Under the action of marinade and dipping sauce, it will present "five flavors" when eating, that is, sweet, spicy, salty, sour and bitter, and dipping sauce mainly plays a supplementary role in flavor.
The ingredients of Korean barbecue must be marinated and savored. When curing, some fruits and onions are usually added to make the finished dishes fragrant but not greasy. In addition, Korean barbecue is no longer seasoned during baking, but only supplemented with dipping juice when eating.
Ingredients: pork belly, Korean barbecue sauce
1. Buy a catty of pork belly slices. It is best to have pork belly with skin.
2. Wash and slice pork belly and marinate it with Korean barbecue sauce for twenty or thirty minutes.
3. Then bake on both sides in the oven 12 minutes.
Second, Korean roast pork belly
Tools: small natural gas stove, non-stick baking tray.
Seasoning: salt and pepper
Side dishes: kimchi, Chili sauce, bean paste, lettuce, coriander (I named it, the leaves are very fragrant, and the one in my yard can't finish it)
Dip: sesame oil (with garlic and salt)
Staple food: rice
Practice: spread the meat on the baking tray and bake it until both sides are golden, and roast the fat until the fat juice is lost. Sprinkle salt and pepper when baking. Transfer after baking and eat while baking. Of course, potatoes, garlic and kimchi can also be baked together (kimchi is especially delicious when baked)
How to eat: put the vegetable leaves in the palm of your left hand, put the meat on chopsticks, dip them in bean sauce or Chili sauce and sesame oil respectively, then put them on the vegetable leaves, add rice and roasted kimchi, and wrap them up to eat at once! So don't wrap it too big! )
Bsp4. When eating, roll up the lettuce and put the hot sauce on the house. Exotic flavor is delicious.
Features: Pear juice is added to Korean barbecue sauce, so the roasted meat has a natural fruity flavor and is delicious but not greasy.
Question 6: How to make the materials for curing Korean barbecue?
Pork belly 600g
Snow beef 300 grams
8- 10 Tricholoma
300g shrimp
There are about 15 lines of pepper.
Lettuce (recommended purple leaf lettuce)
1 cucumber
Several small leaves of perilla frutescens
a bundle of chives
Garlic 1 head
Some Korean-style rice sauce
A little freshly ground black pepper.
Cold beer drinks on demand
The practice of eating Korean barbecue at home
Prepare a barbecue plate that can leak oil. Some barbecue plates leak oil into the trough below (rock valley). I used this Korean barbecue plate, and there was an oil leak next to it. Just cut a can and catch it, then throw it away.
Wash the pork belly and dry it with kitchen paper. Cut into strips 1 cm wide.
Note 1: Be sure to dry it or it will leak oil when baking;
Note 2: 1 cm is a more suitable thickness summed up by individuals who have eaten countless Korean barbecue shops.
Meat skin has a special taste after roasting, so people who are not used to it can peel it directly and then cut it. There is also a special roast pig skin in Korean barbecue. )
Beef is naturally thawed for use.
This dish is all meat buns: purple leaf lettuce is a bit bitter, otherwise ordinary big leaf lettuce or round lettuce will do; The cotyledons of Perilla frutescens have a unique fragrance, which is very popular with people who like it. Wash shallots and cut into 6 cm long sections; Peel garlic and cut into thin slices.
Cucumber is cut into strips to understand that it is greasy and eaten raw.
Take out the umbrella handle of Tricholoma, wash it and dry it for later use.
Flammulina velutipes, Pleurotus ostreatus and Pleurotus eryngii can all be used for roasting, depending on personal taste.
Remove the head and back of the shrimp, remove the shrimp line, sprinkle with your favorite seasoning and marinate first.
Production in barbecue sauce.
Main ingredients:
1. Korean-style rice sauce (in the picture, if you bought it in a Korean supermarket, look for the two largest black characters and pronounce them "Sam Zang").
2. Line pepper (slightly deeper than Hangzhou pepper and slightly hotter than Hangzhou pepper).
Exercise:
1. Remove the head and tail from the pepper, cut in half, remove the core and seeds, and cut into pieces.
2. Use 5-6 tablespoons of rice sauce, mix in shredded pepper, add a little honey, sesame oil and white sesame seeds and mix well (add a little minced garlic for heavy taste).
Start baking.
The order and method of barbecue
1. Pork belly: hot pot, pork belly is laid, roasted on high fire until both sides are golden, and cut into small pieces.
2. When roasting pork belly, put a circle of mushrooms on the side of the pot, with the mouth facing up. Tricholoma with pork belly oil will be very fragrant, so you don't need to brush more oil. Bake for a while, and the mushrooms will come out of the water. That's absolutely delicious. Be sure to pick it up carefully and drink it.
3. After baking a circle of pork belly, wipe the baking tray with kitchen paper. Roast beef, one minute at most per side.
4. Shrimp can be roasted in the middle of pork belly. Brush the bottom with the right amount of oil.
The collocation of spices:
1.7 # pork belly with barbecue sauce. Take a leaf of vegetable, add 1-2 slices of pork belly, appropriate amount of barbecue sauce, 1 slice of chives, 1 slice of garlic, wrap it into a package and eat it in one bite.
All mushrooms are soaked in freshly ground pepper and salt.
Beef is also dipped in pepper and salt, the simplest seasoning.
Shrimp itself can be eaten directly after seasoning.
Question 7: What should I prepare for the barbecue at home? There are many things to prepare for barbecue at home. Eat barbecue at home, ha, don't do it, just wait for it.
Question 8: Do you have any expert advice if you want to eat Korean barbecue at home?
Materials:
500g of beef (tenderloin, beef ribs).
* Seasoning sauce: 4 tablespoons of soy sauce, 4 tablespoons of pear juice, 2 tablespoons of sugar, 3 tablespoons of chopped green onion, 5 tablespoons of minced garlic 1.5, 4 tablespoons of sesame oil 1.5, and a small amount of pepper.
Exercise:
(1) Slice tenderloin or intercostal meat into 0.5cm thin slices, and make vertical and horizontal cuts.
(2) making sauce.
(3) Add the seasoning into the meat layer by layer and mix well.
(4) Put the meat on the hot grill for about 30 minutes and bake it evenly. It's best to bake it in a big fire.
(5) Sprinkle pine nut powder on the bowl.
Method 2:
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 with [thin-baked] for 7 minutes, then add the kebab, bake with [thin-baked] for 7 minutes, take it out, turn it upside down, bake for 7 minutes, and take it out.
5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time.
Method 3:
Ingredients: beef steak 1 piece (marinated in sauce made of fruit, sugar and onion for three to four hours), soy sauce 1 plate, miso sauce 1 plate, mushrooms, lettuce and green peppers.
Exercise:
(1) After the iron plate is preheated, put the cows on the grill. Traditional Korean barbecues all use beef ribs, which are the left and right sides of the beef breast with flesh and blood, and the meat is fresh and tender. (2) The steak is long in shape and difficult to barbecue. Usually, the service staff will do it for them. Remember to turn them over and let the meat heat evenly. (3) After the meat is roasted and discolored, cut it into palatable small pieces with special steak scissors. The meat that can't be eaten for a while is piled on the cut bones to avoid burning. (4) Dip the barbecue in miso sauce. (5) Wrap the barbecue with lettuce, add some garlic or side dishes, and put the whole into your mouth.
Question 9: How to eat barbecue or something at home? How to prepare kitchen utensils or something? It is best to buy an electric oven. Another way is to buy an induction cooker and make barbecue slices with a flat-bottomed iron pan. With a little oil and beer, the meat can be marinated with seasoning for a while.
Question 10: How to eat barbecue at home? First, find a pot of mechanism carbon. Second, lock the doors and windows. Third, ignite carbon. Then have a pleasant barbecue.