Secret recipe for sprinkling: 500g cumin, 75g cooked sesame powder, 75g crushed peanuts, 75g Longxiangyuan seed powder, 30g chicken powder,

Sprinkling Secret recipe two: 250 grams of chicken powder, 250 grams of beef spice powder, 150 grams of cumin powder, 200 grams of cumin powder, 150 grams of white pepper powder, 100 grams of curry powder, 100 grams of high-grade five-spice powder, 50 grams of thirteen spices, 2000 grams of refined salt,

Secret recipe three for sprinkling: 350 grams of refined salt, 450 grams of pepper, 430 grams of sand ginger powder, 100 grams of MSG, 150 grams of chicken powder, 50 grams of salt pot chicken powder, 50 grams of five-spice powder grams, 50 grams of chili noodles, 60 grams of pepper noodles, 80 grams of cooked sesame seeds, and 50 grams of pork ribs powder.

Remarks: The above three sprinkling recipes are selected according to local tastes

Preparation of chili powder: 50 grams of cooked soybean powder, 200 grams of chili powder

Sauce Preparation: 200 grams of oil; 50 grams of hoisin sauce; 2.5 grams of black pepper; 20 grams of MSG; 20 grams of sugar.

Marining materials: 30 grams of seafood sauce, 35 grams of spicy and smelly dry ingredients, 60 grams of MSG, 75 grams of starch, 50 grams of pepper powder, and appropriate amount of chili powder. Weigh and mix the above spices evenly to prepare the pickling spices, seal them in plastic bags and set aside. This formula is suitable for beef, sheep, pigs, chicken wings, chicken legs and other meats.

Preparation of chili red oil: 100 grams of chili noodles; 30 grams of sugar (can be increased or decreased according to local taste) 2 grams of thirteen incense; 3 grams of pepper noodles; 20 grams of sesame oil (can be increased or decreased according to local taste) minus); 400 grams of salad oil (the number of grams depends on the needs of customers in your area. If the customer likes chili oil, put more oil in the pot; if the customer likes chili oil, put less oil in the pot).

Garlic Oil preparation: 100 grams of minced garlic and 50 grams of salad oil, stir-fried together

Baking chicken:

1. Place the chicken skewers on the oven

2. Quickly brush a thin layer of oil on the front and back, and start grilling the front and back

3. Grill the chicken skewers until they change color. During the grilling process, continue to brush the meat skewers with oil. Not dry

4. Sprinkle a thin layer of Totole Xianwei Bao and a thin layer of salt and pepper, and grill the front and back sides

1. Pre-processing of chicken hearts< /p>

Be sure to cut the chicken heart into pieces, firstly, to make it easier to bake; secondly, to remove the blood clots in the chicken hearts, which are very dirty.

Baking chicken hearts

1 First put the chicken hearts on the oven and bake them on both sides.

2. After baking and changing color, sprinkle with Xianweibao pepper and salt, grill the front and back sides

3. Sprinkle Xinjiang cumin finely, grill the front and back sides until fragrant. Produced

Vegetarian roasting:

Enoki mushroom roasting: 1. Brush oil on the front and back of the enoki mushrooms quickly before roasting. The enoki mushrooms must be placed diagonally. 2. Roast the enoki mushrooms until they become soft. Then quickly sprinkle with umami, salt and pepper and bake. 3. At this time (you can brush a layer of sauce on the surface of the enoki mushrooms), which will make it more delicious. You can also just sprinkle cumin powder on the front and back of the mushrooms and bake them.