Home brewed chili sauce

1000 grams of fresh red chili peppers, 1500 grams of tomatoes, 500 grams of sweet noodle sauce, 250 grams of garlic, 250 grams of peanut rice, 250 grams of sugar, 250 grams of salt, 125 grams of peanut oil, 50 grams of monosodium glutamate (MSG).

Practice: (1) with a meat grinder (or a small mill) of chili, tomatoes, garlic, peanut rice stranded (grinded), add sweet pasta sauce, sugar, salt and mix well. (2) put the oil in the pot to heat, pour in the above materials and stir fry, cooked and poured into the pot to cool, add monosodium glutamate seasoning can be eaten.

Detailed recipe for Korean chili sauce

Minced chili pepper, garlic, green onion, ginger, seaweed, a small amount of flour, a pear. Salt and MSG to taste.

The seaweed is finely chopped, or you can put shrimp paste or ready-made shrimp paste. Onion, ginger and garlic pureed or finely chopped.

Boil two cups of water in a pot, put the flour in it and stir gently until it becomes a paste, put in the chopped seaweed or shrimp paste and stir in the chopped chili. When it has cooled a bit, put in the onion, ginger and garlic, and in the chopped pears and put them in the chili sauce.

After I made it, I thought it wasn't spicy enough, and the garlic flavor didn't come out, so after the chili sauce cooled down completely, I put in minced chili pepper and garlic, and then stirred the flavor all of a sudden came out, very thick and fragrant ~~~~ Use a clean bottle or plastic tube device, and the sauce tastes better and better as time goes by

Korean barbecue sauce

Korean barbecue sauce Ingredients: 1 tbsp miso (low salt), 1 tsp mirin (sake vinegar), 1 tbsp sugar, 1 tbsp water, 1 tsp minced garlic, 1 tbsp minced cilantro, 1 tbsp chopped green onion

How to make it:

1. Blend the miso, mirin, sugar, and water together carefully

2. Add the minced garlic, and then add the chopped green onion and cilantro to taste. Tips:

If it is not salty enough, you can add some soy sauce. If you can't buy mirin, you can use a little white vinegar instead.

How to use: Just apply it on the roasted meat. You can also brush it on before grilling.

Small? Cucumber Kimchi

Dish Ingredients

(1)10 small cucumbers 1 carrot 1/2 white carrot

(2)2 tbsp minced garlic 1 green onion (cut into pieces) 1 jiang juice 1 tbsp pear juice 1/4 cup

(1)2 tbsp salt

(2)5 tbsp sesame oil 1 tbsp sugar 1 tbsp cayenne pepper powder

Dish Preparation ( 1) Wash and drain the cucumber, cut into 2cm long sections and pat with the back of a knife. Wash and peel the carrot and white radish, then cut into julienne strips and set aside.

(2) Add 2 tbsp salt to ingredient (1). Soak for about 2 hours, then strain the salt water and drain.

(3)Stir ingredients (2) and seasoning (2) together, then mix into ingredients of recipe (1) and stir well, place in a thoroughly drained tile urn? Refrigerate for about 3 days to taste and serve, and it will keep for about 1?

Nutrition Facts

Cucumber - The edible part of the cucumber is the young ovary. The fruit is oily green or bright green in color. The tender cucumber is topped with flowers and thorns, enticing into the food. The flesh is crunchy, sweet and juicy with a refreshing flavor. Nutritional composition of cucumber, containing carotene. Ascorbic acid and other minerals beneficial to the human body

Tomato sauce production method

Main raw materials tomatoes, sugar, vinegar and so on.

Equipment and utensils Steamer, gauze, etc.

Method of production choose no rot, no pests and diseases of ripe tomatoes about 2 kilograms, washed and put into the steamer steamed, peeled, and then filtered out the seeds with a clean gauze, leaving pulp. Another 150 grams of vinegar, put 15 grams of five-spice powder soaked for 2 hours, and then add 0.3-0.4 kg of sugar 35-50 grams of salt, so that it is completely dissolved, mixed evenly, poured into the tomato pulp. And then a little onion, garlic, the right amount of pepper and tomato meat sauce mixed well, and put into the pot with warm fire cooking and simmering, stirring while cooking, simmering to Yi thick paste, while the situation into a clean and dry glass bottle, sealed with a lid. Put in a low-temperature dry place for storage.

Process selection → cleaning → steaming → peeling → filtration of seeds → soaking sugar, salt → poured into the tomato pulp → add onions, etc. → mixing → warm fire simmering → bottling and sealing → storage for sale.

The first step: natural ripe tomatoes, wash, put into the microwave oven for 2 minutes, take out the skin and pounded into puree

The second step: take the pot to put the right amount of water, put the right amount of sugar, and wait for the opening of the water into the tomato puree, a little white vinegar, stirring, until the water is gradually collected, can be removed from the fire

The third step: put into a clean glass bottle, let it stand, naturally cooled, and then put it in the refrigerator to be cold

The third step: put into a clean glass bottle, let it stand, naturally cooled, and then put into the refrigerator to be cold.

Note, do not do too much each time, there is a week's worth of use can be

Garlic Hot Sauce production method:

Main ingredients: artichokes, tomatoes

Auxiliary ingredients: ginger, garlic, saltpeter, sugar, rice vinegar

Practice:

1. Take the fresh artichokes, 500 grams of tomatoes, a piece of ginger, two heads of garlic. Separately into the blender into a paste;

2. frying pan put a small bowl of water, cook over medium heat, a variety of paste down in the pot, simmering sauce (garlic paste to stay half of the last to put) simmering side of the addition of sugar

(a little), salt bar, rice vinegar small half bottle;

3. Remember to keep stirring the pot with a spoon to prevent sticking, from thin to thickened can be turned off the fire;

4. and then put the rest of the garlic paste Pour in the remaining minced garlic and bottle when cool.

Operation Note:

1. Not good at eating spicy flavor friends can be in which with a few red bell peppers, in addition to more tomatoes and sugar will play

reduce the role of the pungency;

2. Add seasonings also have a certain order, according to the order of a sugar, salt, vinegar, soy sauce, and put down. This is because

For, first put the salt and then add sugar, sugar penetration is reduced, the amount of sugar to increase. Vinegar is put in too early, the sour flavor is easy to dissipate.

The soy sauce is added last. You can also add some monosodium glutamate at the end if you like.

How to make Korean hot sauce!

This is my mom's go-to recipe! I guarantee the certificate is absolutely delicious and most rightly authentic! Because my dad's Korean friends come to my house for dinner every time will eat all the hot sauce, if you can't eat all the packing away, angry me!

Raw materials: yellow sauce 1 catty, sugar (preferably Korean) half a catty, chili noodles 2-4 two, depending on personal taste.

Practice: Put the yellow sauce into a small covered pot, pour in the sugar dilution, stir well, cover, and put in the microwave oven to heat. I'm not sure exactly how long, but I do know that once the yellow sauce is bubbling, take it out. Once it's cooled, pour in the chili noodles, stir well, and heat in the microwave again, again bubbling, then take it out and add the MSG.

This is the end of the story, and it's guaranteed to be better than the Korean hot sauce you'll find in the grocery store!

Korean hot sauce recipe classification

01 Korean chili sauce

Materials: A 60 grams of glutinous rice flour 60 grams of water 60 grams of B 50 grams of miso 20 grams of sugar 20 grams of paprika 20 grams of C ? teaspoon of vinegar ? teaspoon of wine ? teaspoon of salt ? teaspoon of

Methods: 1 Ginger Ingredients B mix well and set aside.

2 Mix glutinous rice flour with water and knead into a ball, divide into two equal parts and flatten.

3 Put the flattened glutinous rice ball into boiling water, cook until it floats, then cook for another 2 minutes, then remove it and add it to the recipe 1 while it is still hot, mix well, then add ingredient C and mix well.

Use: As a base for various dishes (stir-fry, mixing, dipping), it is very versatile. The reddish color of the freshly made Korean chili sauce will deepen with the longer fermentation time, and the more flavorful it will be. (I think it can be used to make pickled cabbage.)

02 Cold Noodle Sauce

Ingredients: 1 tablespoon chili powder 1 tablespoon chili powder (medium) 1 tablespoon soy sauce 50 ml sugar 1 and 1/2 tablespoons minced scallions 2 tablespoons ginger 1 tablespoon

Garlic 1 tablespoon 1 kiwi fruit 1 tablespoon sesame oil 2 tablespoons cooked white sesame seeds

Methods: Grind the kiwi fruit to a paste, and mix it with the other ingredients.

Use: All kinds of cold noodle sauce.

03 Marinated Crab Sauce

Ingredients: 50g Korean chili paste, 2 tablespoons chili powder (medium), 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon wine, 1 tablespoon sesame oil, 1 tablespoon vinegar, 1 tablespoon malt, 15g minced scallions, 2 tablespoons minced ginger, 1 tablespoon minced garlic, 1 tablespoon cooked sesame seeds

How to prepare: Mix well with the rest of the ingredients.

Application: After the fresh crab is properly processed and cut into pieces, mix with the marinade and marinate for 3-4 days in the refrigerator.

Seasoning Sauce

Ingredients: Salt, minced red pepper, 1/2 tsp sugar, 2 tbsp light soy sauce, 1 tsp minced garlic, 1 tsp fish sauce

Methods: Mix all the ingredients together, add the minced red pepper and minced garlic.

Use: Perfect for all kinds of vegetables, such as cabbage, string beans, seaweed, just blanch the vegetables and pour the sauce over them.

Spicy Sauce

Ingredients: 1/3 tsp pepper, 1 tbsp light soy sauce, 1 tbsp chili oil, 1/3 tsp white vinegar, 1 tsp sugar, 1 tsp sesame oil, pinch of salt.

How to make: Mix all ingredients together and serve cold.

Use: This sauce can be used to flavor seafood, beef and lamb.

Fish sauce

Ingredients: 1 tbsp fish sauce, 1 tbsp rice wine, 1 tsp light soy sauce, 1/3 tsp oyster sauce, 1/2 tsp chicken broth mix, 1/2 tsp rock sugar, a pinch of licorice powder, 1/2 cup water.

Use:This is the secret to making steamed fish so delicious in many restaurants.

Ume sauce

Ingredients: 2 tbsp ume plum juice, 1 tbsp white vinegar, 1 tsp brandy, 2 tbsp sugar

How to make it: Heat all the ingredients in a container and boil over low heat until the sugar is completely melted, then let it cool and serve.

Use: It is suitable for dipping cold tomatoes, fried vegetables and other dishes, and has a very special, sweet and sour flavor.

Red wine sweet vinegar sauce

Ingredients: 1/2 cup red wine, 2 tbsp apple cider vinegar, 1 tbsp sugar

Methods: Mix all the ingredients well.

How to use:With the sweetness and flavor of red wine, this sauce tastes great on fresh vegetables and seared seafood.

Ginger Dipping Sauce

Ingredients: 1 teaspoon hot bean paste, 1 block of tofu curd, 2 teaspoons sugar, 1/3 cup water, 1/2 teaspoon soy sauce, 18 grams basil

How to make it: Combine all the ingredients in a blender to make a homogeneous paste and serve.

Use:Suitable for dipping all kinds of meat.

Garlic Squid Sauce

Ingredients: 2 teaspoons oyster sauce, 1 tablespoon sesame paste, 1 tablespoon sugar, 1 teaspoon fresh chicken broth, 1 teaspoon bell peppers, 1/3 garlic clove, 10 grams cilantro, 2 cloves of garlic

How to make this sauce: Mince the garlic clove, cilantro, and garlic, and mix with the rest of the ingredients.

Use: It can be drizzled on top of crispy squid and served with other seafood, and has a very strong and delicious flavor.

Shirataki Sauce

Ingredients: 2 tbsp glutinous rice flour, 2 tsp white pepper, 2 tbsp water, 2 tbsp sugar, 1 tsp salt

How to make it: Boil the glutinous rice flour and the other ingredients together until it thickens.

Use:Meatballs and fried food can be dipped and eaten. If you like spicy food you can also add a teaspoon of chili powder in it.

Italian Tomato Meat Sauce

Ingredients: 200g of minced beef, 3 tomatoes, 3 tbsp of tomato paste, 300g of onion, 30g of butter, black pepper, 1 tsp of salt

Methods: 1. Melt butter and sauté diced onion. 2. Add in the minced beef, then add in the chopped tomatoes and tomato paste. 3. Stir-fry to make the sauce and then season. Use as a sauce for spaghetti.

Homemade Salsa Paste

Ingredients: a: 70g of dried flatfish, 30g of dried shrimp b: 2 cloves of fried garlic, 1 teaspoon of peanut powder, 1/2 teaspoon of fried shallot, salt and white pepper c: 1 teaspoon of sesame oil, 2 teaspoons of peanut oil

How to make the Salsa Paste

To make the Salsa Paste, b: Dry the dried fish and dried shrimp in the oven, then grind the dried shrimp and ingredient b into a fine powder, and add the ingredient c. to a large bowl. Pour into a large bowl and add c to taste.

Use: Can be used for a wide range of purposes, can be dipped, fried or boiled in soup.

Miso Sauce

Ingredients: 1/4 cup miso, 2 tbsp mirin, 2 tbsp sugar, 1 tbsp sesame oil Directions: Pour the miso into a container and mix well with the other ingredients.

Use: Use as a marinade for ingredients that have been softened by salt, such as garlic, garlic cloves, cucumbers, radishes, cabbage, and choy sum. The pickled vegetables are very authentic Japanese pickles.

Spicy Korean barbecue sauce

Ingredients: 2 tbsp minced onion, 1/2 tbsp minced garlic, 1/2 tbsp wasabi paste, 1/3 tsp soy sauce, 1/2 tsp coarsely ground black pepper, 1 tsp sugar, vinegar, 1 tsp olive oil, 1/3 tbsp chili sauce, 1 tbsp Korean hot pepper sauce.

Method:Mix all ingredients in a bowl.

Use: It is a delicious dipping sauce for beef, lamb, pork and seafood.

Barbecue Sauce

Ingredients: 2 tbsp soy sauce, 1 tsp sugar, 1 tsp rice wine, 1 tsp rock sugar, 2 tsp each shiba inchi, dried seaweed, and ground ginger.

Method: Mix all ingredients well.

Spicy Sauce

Ingredients: 1∕4 cup lemon juice, 2 tbsp tomato paste, 1 tsp each chili oil, chili paste, black pepper, 1 tbsp each oyster sauce, minced chili pepper, brown wine, brown sugar, 1∕2 tsp minced garlic.

Method: Mix all ingredients well.

Sour Plum Sauce

Ingredients: 3 sour plums, 2 teaspoons each of preserved sour plums and sugar, 1 teaspoon white vinegar.

Method: Mix all ingredients well.

Five-flavor Sauce

Ingredients: 2 teaspoons each of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons of tomato paste, 1 teaspoon each of minced ginger, garlic and chili pepper. Directions: Mix all ingredients well.

Garlic Sauce

Ingredients: 2 teaspoons garlic paste, 3 teaspoons soy sauce, 1 teaspoon each of monosodium glutamate (MSG), rice wine and white vinegar, 1 teaspoon granulated sugar, and pepper to taste.

Method: Mix all ingredients well.

How to make various sauces for Korean barbecue

I. Make a marinade for barbecued beef:

Ingredients: 1000 grams of Korean-style soup soy sauce, 200 grams of sake, 200 grams of aji? [Note] 100 grams of sugar 500 grams of ground beef 200 grams of pepper 150 grams of monosodium glutamate 100 grams of garlic 100 grams of ginger 200 grams of onions 500 grams of pear 500 grams of sesame oil 50 grams of cooked sesame seeds 50 grams of fresh water 4,000 grams of water

Methods:

1. Put the soup soy sauce, sake, flavor? , sugar, water into a container and mix well, then add ground beef, monosodium glutamate, pepper to mix well, standby.

2. Ginger, garlic, pears, onions, wash, blender into a puree, then pour into the soup, and finally into the sesame oil and cooked sesame seeds, stir well, and stored in the refrigerator freezer.

Note: Master the amount of soup soy sauce, water, sugar, if too much water is marinated out of the beef color is not good, if too much sugar is easy to make the beef in the grill burnt.

[Note] flavor? : It is a Korean seasoning with a yellowish color, similar to the cooking wine in Chinese cooking.

Second, the production of roast beef dipping sauce:

The first dipping sauce:

Ingredients: 500 grams of soy sauce 1500 grams of fresh water 150 grams of caramelized sugar 50 grams of beef powder 15 grams of star anise 15 grams of cinnamon 15 grams of cardamom 10 grams of pepper 10 grams of ginger 15 grams of garlic 15 grams of scallions 20 grams of onion 20 grams of onion pieces

Preparation: Soy sauce, water, caramelized sugar, ground beef into a pot on the fire and boil. Powder into the pot on the fire, after boiling, under the star anise, cinnamon, cardamom, pepper (broken), ginger, garlic, scallion joints and onion pieces, turn the fire to simmer out of the flavor, beat off the slag is not used, that is, into the dipping sauce (cooled into the refrigerator to save)

The second kind of dipping sauce (sour sauce): it is the cooled boiled water, lemon juice, taste, salt, soy sauce, MSG, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce and soy sauce. , salt, soy sauce, monosodium glutamate in a bowl of pairs of uniform, can be.

Three. Korean barbecue pork and roast lamb

Making barbecue pork, lamb marinade:

Ingredients: Korean soup soy sauce 1000 grams of chili sauce 700 grams of soy sauce 300 grams of sugar 500 grams of ground beef 200 grams of sake 15 grams of pepper 150 grams of monosodium glutamate 100 grams of fresh water 4,000 grams of garlic 150 grams of ginger 200 grams of onions 500 grams of pears 500 grams of sesame oil 50 grams of cooked sesame seeds 50 grams

Three. 50 grams

Method: take a stainless steel bucket mixed with water, mix in soup soy sauce, chili sauce, soy sauce, sugar, beef powder, sake and pepper, monosodium glutamate (MSG), on a small fire, stirring constantly until the sugar melts and chili sauce and sauce fully mixed, remove from the fire to cool, and then add garlic, ginger, onions, pears into the puree, and finally into the oil and cooked sesame seeds and stir, that is, into the marinade.

Note: the marinade in the soup soy sauce should not be put too much, or baked out of the color will be too dark and black; grasp the amount of soy sauce, chili sauce, sugar, if too little is made out of the marinade sauce flavor is not enough, if too much is baked out of the raw material is too mushy mouth. In addition, because pork and lamb in the marinade on the addition of soy sauce, chili sauce and other sauces, the main highlight of the sauce flavor, so eating is usually not supplemented with dipping sauce.

Korean grilled seafood

Making grilled seafood marinade:

Ingredients: Korean chili sauce 1000 grams of soy sauce 150 grams of fine chili 300 grams of sake 100 grams of taste 200 grams of ginger 50 grams of garlic 100 grams of sesame oil 100 grams

Preparation: take a stainless steel bucket, mixed with 2,000 grams of water, mixed with Korean chili sauce, soy sauce, on a small fire and boil. Boil over low heat, down into the fine chili pepper noodles and stir well, then add sake, flavor, ginger juice, garlic juice, sesame oil 100 grams. Then add the sake, flavor, ginger juice, garlic juice, sesame oil and stir well, until it boils again, remove from the fire to cool, that is, made.

Remarks: Pickled seafood raw materials are mostly chili peppers to improve the freshness. It is said that this is because of the humidity of the seaside environment, the residents eat chili pepper to remove rheumatism, thus forming a spicy seafood flavor.

Making grilled seafood dipping sauce:

Raw materials: millet chili 300 grams of soy sauce 200 grams of fish bone powder 100 grams of salt 50 grams of MSG 50 grams of sugar 150 grams of minced garlic 50 grams of sesame oil 50 grams of cold water

Methods:

Millet chili peeled and seeded and cut into crumbs, the pot, add soy sauce, fish bone powder, salt, MSG, sugar, garlic and a little cold water and mix well, and finally put sesame oil, that is, made of dipping sauce

BBQ sauce preparation

barbecue sauce

Ingredients: garlic 4 two rice wine 200cc x Lan soy sauce cream 600cc Li xji oyster sauce 200cc x rice peanut butter (granular kind) one of the four cans of black vinegar 20cc monosodium glutamate 5 two sugar 4 two.

Directions: Stir-fry the garlic until golden brown and the aroma overflows, then set aside and cook the other ingredients together over low heat until it rolls (stirring as it cooks), then throw in the freshly fried garlic and stir to combine and you're done!

Vegetarian barbecue sauce

Methods: First: 2 tbsp soy sauce, ? tsp monosodium glutamate (MSG), a pinch each of pepper and five-spice powder. Second type: 1 tsp chili sauce, 2 tbsp soy sauce, 1 tsp finely chopped red onion. Third type: 1 tbsp soy sauce, 1 tbsp balsamic vinegar, 1 tbsp fructose, 1 tsp grated lemon peel. Fourth type: Ajinomoto sweet chili sauce + Ajinomoto vegetarian salsa, 1 jar:1 jar (mix well). Spreads on corn and has that flavor that's sold at the vendors outside! **Barbecue Sauce. Ingredients:3 tbsp soy sauce, 3 tbsp oyster sauce, 3 tbsp maltose. 5Spice Powder, Pepper, 2 tbsp Garlic Powder, 1 tbsp Wine, 400g of water. 1 tbsp wine, 400cc water (about 1 ?~2 cups) Directions: Combine all ingredients in a pot and simmer over low heat until thickened. Remarks: The remaining sauce can be bottled and refrigerated for use in meat and seafood dishes in addition to barbecue.

Teppanyaki squid fragrant sauce modulation

Ingredients: 500 grams of pickled peppers, 150 grams of sesame paste, 200 grams of peanut butter, chili oil grams of 40 grams of garlic kernel 100 grams of pepper powder grams of 30 grams of monosodium glutamate 80 grams of super flavor king 10 grams of chicken 100 grams of sugar 20 grams of refined salt grams of 40 grams.

First of all, the pickled pepper chopped fine, garlic cloves peeled and crushed.

Use a porcelain filled with sesame sauce, peanut butter, chili sauce, garlic kernel, pepper, super fresh flavor king, chicken essence, sugar, salt, etc. Mixed evenly.

The vegetable oil burned to eight mature put pickled pepper finely chopped fried incense, and then poured into the porcelain seasoned material, cover the lid, let it cool down and then taste it, if salty, appropriate sugar, MSG, light add a little salt that is into the floating sauce.

醉香铁板烤肉酱：有甜酱，辣酱，鲜面酱（海鲜酱）

再有就是混合味的酱料，就是甜面酱，辣酱，咸酱， 弄淀粉加酱油，味精，盐，慢慢熬! And add some sesame seeds ......

Sweet sauce

The main ingredients are tomato sauce, oyster sauce, sweet noodle sauce (supermarkets sell small generation of roast duck sweet noodle sauce the taste of this sauce is good), the ratio of them is 1:2; 1 and good according to the taste of the individual can be added to some cumin, chili powder, etc., but do not put the salt.

Fresh Noodle Sauce (Seafood Sauce)

The sweet sauce is actually very simple to make, it is the traditional sweet noodle sauce, and add some oyster sauce fish sauce on it. If you have the conditions, you can buy Lee Kum Kee's XO seafood sauce this flavor is better but more expensive, large supermarkets and farmers markets and food stores can buy. Smells good a squid bright, in is the role of seasoning.

Hot sauce

Simple to use Lee Kum Kee garlic hot sauce or put a few spoons of fresh pasta sauce, hot sauce, salt and pepper, sugar, stir-fry until the flavor, sauce evenly attached to the squid, start the pan. (Note: Don't use sweet pasta sauce; it's available at the supermarket. Hot sauce to use a very fine kind, not the kind of chopped pepper, of course, is the best kind of thirteen flavor.

(a) garlic sauce (Lee Kum Kee's good), soy sauce, sugar, monosodium glutamate, oyster sauce, pepper, cumin powder, a little ketchup, boiled together, thickening, put a little bit of onion will be more flavorful, poured onto the iron plate can be.

(ii) 15 grams of minced onion, 20 grams of salsa, 15 grams of seafood sauce, chili pepper, moderate salt, 15 grams of black pepper, 3 grams of monosodium glutamate (MSG), 10 grams of salad oil, 10 grams of minced green onion, pour salad oil in the pan, the next pepper burst incense, add the sauce and seasoning to mix well into it.

A spice preparation

30 grams of pepper, 30 grams of spices, 30 grams of white pepper, 30 grams of cumin, 30 grams of Angelica dahurica, 30 grams of dolichos, 30 grams of nutmeg 20 grams of cinnamon, cinnamon 20 grams of cinnamon, 20 grams of cardamom, cumin 10 grams of cumin 10 grams of cumin, grass 10 grams of grass 10 grams of ginger 10 grams of cloves l0 grams of nut l0 grams of incense 10 grams of leaves. Mix the above raw materials and research fine, bag spare.

Take 50 grams of the above spices, 50 grams of chili powder, 50 grams of salt, 100 grams of monosodium glutamate, 50 grams of cooking wine, 10 to 15 grams of tenderizing powder, chopped onion 2, 100 grams of cooking oil (pepper and spices deep-fried cooling oil filtered that is), 3 grams of sesame oil, ginger l bottle, potato starch appropriate amount of mix, put into cut 5000 grams of fresh beef slices, stir thoroughly, every lO or Every lO or 20 minutes and stir again, marinate about l hours can be.

1. Fresh barbecue sauce

Boil water and a little sugar in a pot, then add chili powder, salt, cumin powder, pepper, stir well and then add garlic, monosodium glutamate, cooked soybean oil, stirred into a paste and then into the garlic, chopped cilantro, a small amount of cooked sesame seeds, sesame oil, stirring and cooling can be.

2. sweet barbecue sauce

Sesame sauce and sugar, shallot foam stir well into.

Make a marinade for grilled seafood

Ingredients: Korean chili sauce 1000 grams of soy sauce 150 grams of fine chili pepper 300 grams of sake 100 grams of taste 200 grams of ginger 50 grams of garlic juice 100 grams of sesame oil 100 grams of

Preparation: Take a stainless steel bucket, mixed with 2,000 grams of water, blend in Korean chili sauce, soy sauce, on a low heat and bring to a boil, then into the fine chili pepper noodles, stirring evenly, then add the sake, flavor, and then stir in fine chili pepper. evenly, and then into the sake, flavor, ginger juice, garlic juice, sesame oil and stir well, until boiling again, remove from the fire to cool, that is made.

Note: pickled seafood raw materials, more chili to refresh. It is said that this is because of the humidity of the seaside environment, residents eat chili to remove rheumatism, thus forming a spicy seafood flavor.

Making grilled seafood dipping sauce

Ingredients: 300 grams of millet chili soup soy sauce 200 grams of fish bone powder 100 grams of salt 50 grams of MSG 50 grams of sugar 150 grams of garlic 50 grams of sesame oil 50 grams of cold water

Preparation: millet chili peeled off the tip of the seeds and cut into crumbs, the pot, add soy sauce soup, fish bone powder, salt, MSG, sugar, garlic and a little cold water. Stir well, and finally add sesame oil, that is, made of dipping sauce.

Make a marinade for roast beef

Ingredients: Korean soup soy sauce 1000 grams of sake 200 grams of taste [Note] 100 grams of sugar 500 grams of ground beef 200 grams of pepper 150 grams of monosodium glutamate 100 grams of garlic 100 grams of ginger 200 grams of onions 500 grams of pears 500 grams of sesame oil 50 grams of cooked sesame 50 grams of fresh water 4,000 grams of water

Preparation:

1.

1. Soup soy sauce, sake, flavor, sugar, water into a container and mix well, then add ground beef, monosodium glutamate, pepper and mix well, standby.

2. Ginger, garlic, pears, onions, washed, blended with a blender into a puree, and then poured into the rest of the soup, and finally into the sesame oil and cooked sesame seeds, stir well, and stored in the refrigerator freezer.

Note: master the soup soy sauce, water, sugar, if too much water, the color of the marinated beef is not good, if too much sugar is easy to make the beef in the grill burnt.

Make roast beef dipping sauce

The first dipping sauce:

Ingredients: 500 grams of soy sauce, 1500 grams of fresh water, 150 grams of caramelized sugar, 50 grams of ground beef, 15 grams of star anise, 15 grams of cinnamon, 15 grams of cardamom, 10 grams of pepper, 10 grams of ginger 15 grams of garlic, 15 grams of scallions, 20 grams of onions, 20 grams of onion.

Method: soy sauce, water, caramelized sugar, ground beef into the pot on the fire, boil, into the star anise, cinnamon, cardamom, pepper (broken), ginger, garlic, scallion and onion pieces, turn to a low fire simmering out of the flavor, knock off the dregs do not have to, that is, into the dipping sauce. (Cooled and stored in the refrigerator)

The second dipping sauce (sour sauce):

is the cooled water, lemon juice, taste, salt, soy sauce, monosodium glutamate in a bowl of the pair of uniform, can be.

Making Roast Beef

Raw materials: beef tenderloin 10 kg marinade 2.5 kg dipping sauce, salad oil, appropriate amount

Method:

1. Beef tenderloin sliced into thin slices of 15-20 cm long, 4-5 cm wide and 0.2 cm thick, marinated in the marinade for 30 minutes.

2. Place a pan on the grill, brush with a little salad oil, lay the beef slices flat on the bottom of the pan, and grill over high heat until bleeding, then turn over and grill to cook, then you can.

Instructions:

1. grilled, because the beef requires tenderness, it is generally baked to eight minutes cooked; the entire grilling process can only be turned once.

2. When serving, use scissors to cut the roasted beef into small pieces, and then use fresh lettuce leaves to wrap the roasted meat slices, green pepper rings, garlic slices, shredded green onions, and then dip them in the prepared dipping sauce.

II. Korean barbecue pork and roast lamb

Make a marinade for barbecue pork and lamb:

Raw materials: Korean soup soy sauce 1000 grams of chili sauce 700 grams of soy sauce 300 grams of sugar 500 grams of ground beef 200 grams of sake 15 grams of pepper 150 grams of monosodium glutamate 100 grams of fresh water 4000 grams of garlic 150 grams of ginger 200 grams of onion 500 grams of pear 500 grams of sesame oil 50 grams of cooked sesame seeds 50 grams of sesame oil 50 grams of onion 500 grams of onion 500 grams of pear 500 grams of sesame oil 50 grams

Method: take a stainless steel bucket mixed with water, add soy sauce, chili sauce, soy sauce, sugar, beef powder, sake and pepper, monosodium glutamate (MSG), on a small fire, stirring constantly until the sugar dissolves and chili sauce and soy sauce is fully mixed, remove from the fire and let it cool, and then add garlic, ginger, onions, pears into the puree, and finally into the oil and cooked sesame seeds and stir, that is, into the marinade.

Note:

The marinade in the soup soy sauce should not be put too much, or baked out of the color will be too dark and black; grasp the amount of soy sauce, chili sauce, sugar, if too little to produce a marinade sauce flavor is not enough, if too much to bake out of the raw material is too greasy mouth. In addition, because pork and lamb in the marinade on the addition of soy sauce, chili sauce and other sauces, the main highlight of the sauce flavor, it is usually no longer supplemented with dipping sauce when eating.

Making Roast Pork and Lamb

Making roast pork and lamb is the same as roasting beef, except that pork should be made from the loin, and lamb should be made from the rib and saddle parts of the lamb.

Lastly, vegetables also play an important role in Korean barbecue, such as potatoes, eggplants, onions, etc. are good raw materials for barbecue. After the vegetables are barbecued, the dipping sauce made of salt and sesame oil is also very tasty,

Making marinade for barbecued pork and mutton

Ingredients: Korean soup soy sauce 1000 grams of chili sauce 700 grams of soy sauce 300 grams of sugar 500 grams of ground beef 200 grams of sake 15 grams of pepper 150 grams of monosodium glutamate 100 grams of fresh water 4000 grams of garlic 150 grams of ginger 200 grams of onions 500 grams of pear 500 grams of pepper 500 grams of ginger 500 grams of onions g onion 500 g pear 500 g sesame oil 50 g cooked sesame seeds 50 g

Preparation: Take a stainless steel bucket mixed with water, mix in soup soy sauce, chili sauce, soy sauce, sugar, beef powder, sake and pepper, MSG, on a small fire, stirring constantly until the sugar dissolves and chili sauce and soy sauce is fully mixed, then remove from the fire to cool, and then add garlic, ginger, onions, pears into the puree, and finally into the sesame oil and cooked sesame seeds and stir well. Add the garlic, ginger, onion and pear, and finally add the sesame oil and cooked sesame seeds and stir well, that is the marinade.

Note: the marinade in the soup soy sauce should not be put too much, or baked out of the color will be too dark and black; grasp the amount of soy sauce, chili sauce, sugar, if too little is made out of the marinade sauce flavor is not enough, if too much is baked out of the raw material is too mushy mouth. In addition, because pork and lamb in the marinade on the addition of soy sauce, chili sauce and other sauces, the main highlight of the sauce flavor, it is usually no longer supplemented with dipping sauce when eating.

Method of preparing barbecue sauce

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Method 1:

Ingredients:

Beef (tenderloin, intercostal meat) 500g

* Accompaniment sauce: 4 tbsp soy sauce, 4 tbsp pear juice, 2 tbsp sugar, 3 tbsp finely chopped green onion, 1.5 tbsp crushed garlic, 1.5 tbsp sesame seeds, 1.5 tbsp sesame oil, 1 tsp ground pine nuts, pinch of pepper

Methods:

(1) Cut the tenderloin or intercostal meat into 0.5cm size thin slices and make knife lines horizontally and vertically.

(2) Make the accompanying sauce.

(3) Layer the spices into the meat and mix well.

(4) Place the meat for about 30 minutes on a hot grill and grill well. It's best to grill it over a strong fire.

(5) Serve in a bowl and sprinkle with ground pine nuts.

Method 2:

Information: 300g of beef

A (1 tablespoon of sugar, 2 tablespoons of sake, a quarter of a pear)

B (2 tablespoons of Korean soy sauce, 1 tablespoon of chopped green onion, 2 tablespoons of garlic, 1 tablespoon of sesame oil, 1 tablespoon of sesame seed), a moderate amount of sparse vegetables (lettuce, sesame seed leaves, green chili pepper, chicories, etc.).

Half a large onion

C (? tsp. chili powder, ? tsp. sesame oil, ? tsp. salt), 3 pieces of garlic.

Seasoning:

2 tablespoons of dashi, half a tablespoon of chili sauce, half a tablespoon of garlic paste, half a tablespoon of sugar, half a tablespoon of green onion, 1 tablespoon of sesame oil, 1 tablespoon of sesame noodles, stir these to be ready

Method:

1. Cut the beef into appropriate sizes, add A, and put it in for about 1 hour to make the seasoning infiltrate

2. Wash the sparse vegetables and control the water. Cut the garlic into thin slices. Cut the green onion into sizes of 7 cm long and 3 mm thick, soak in cool water, control the water, add A and serve in a bowl

3. Beef 1 plus B mix well. The seasoning is easier to soak in when mixed by hand

4. Preheat the oven for 7 minutes, then add the kebabs and grill for 7 minutes, remove and reverse the oven, grill for another 7 minutes, and remove from the oven.

5. Eat with grilled meat, chopped green onion, sliced garlic and seasoning sauce on favorite leaves. Also eat broth .