two, tender meat powder
three, raw flour
four, Tibetan fennel
five, yukuo powder
five, resting fennel
seven, custard powder
hundred, grilling powder
nine, white powder
four, the first, the second, the first, the second, the first, the second, the second, the second, the second, the second, the first, the first, the second, the first, the second, the second and the third, the second and the third, the second and the third. /p>
nine, white pepper
ten, five-spice powder
eleven, pepper powder
twelve, miso powder
thirteen, spicy powder
fourteen, beef flavor
fifteen, pork bone essence
sixteen, miso powder
seventeen, water retention agent for meat products
eighteen, water retainer
eighteen, water retainer
nineteen, water retainer
nineteen, water retainer
nineteen, water retaining agent
nineteen, water retaining agent<
nineteen, parsnip powder, can not be bought can be replaced by parsnip powder.
Mix the above seasonings, blend well and put in the refrigerator.
Specific drowning methods;
1, the amount of meat per kilogram; a tablespoon or a tablespoon and a half (home use of the soup ladle)
with the bones of the class with the dosage of a little larger, two tablespoons.
2, drowning the onion chopped into pieces, each catty of meat add 15 - 20 grams of fresh onion minced, with the bones of the class to add 30 grams of minced onion
3, each catty of meat with soy sauce or (Meiji-Fresh Soy Sauce or Gajia fresh soy sauce taste better) 20 grams
4, 20 grams of blended oil, (every five pounds of meat, add an egg>)
specifically, the method of drowning
Into the powder mix well, add fresh onion powder, in the egg, soy sauce, dripping into the oil mix, submerged in 5 - 10 minutes, to remove the fishy and unctuous, to enhance the flavor, the texture of the taste of the smooth after eating, without losing the original flavor,
The above seasonings in the seasoning market can be bought, if the onion powder can not be purchased can be used to replace the fresh onions (chopped> instead of onion powder, (5 pounds of the dosage of 20-30 grams.)
The onion powder is a very good way to make the meat, but it is not a good idea. 〉 Fresh onion flavor better, but the shelf life of a short point, suitable for the day to use, cilantro powder can not buy available onion powder instead.
Note; spicy flavor, spicy flavor, curry flavor and other composite flavors are in the baking is added.
Spicy flavor, hemp pepper with pepper 1 kg, salt 2 kg, 2 two flavors.
Recipe for seafood sauce;
Fresh and spicy flavor;
1 pound of hot sauce; cumin granules, sesame powder, pepper, custard powder, five-spice powder. Pepper water, Ajinomoto powder, blended oil, add cool water and mix well to spare
Fresh flavor
Replace the spicy sauce with sweet noodle sauce "also produced in Tianjin" grilled fish;
Soup "grilled freshwater fish"
Half a catty of soy sauce, 20 grams of soya sauce, blended oil or peanut oil 50-60 grams of white wine, 15 grams of "high degree", 10 grams of red Portuguese wine, balsamic vinegar 8 grams, 20 grams of sugar, 10 grams of beef extract. Custard powder 15 grams, thyme powder 10 grams, pepper, pepper anise cumin 10 grams each, wrapped in gauze, green onion ginger slices, flavor, chicken powder and the above seasonings in the appropriate amount of soaking in the spare, "can be baked about a pound of fish about 15 - 20 or so" can be used for six days, and put in the refrigerator can be kept for about 15 days.
Powder is the barbecue dipping food
Do spicy fish or spicy fish can be added according to local tastes chili pepper "sesame seed grain size of 1/3" and pepper;
Processing and baking methods;
1, make a grilled fish baking clip "mesh, double-sided" 40 centimeters long, 30 centimeters wide with a handle.
2, fish slaughtered and washed quietly, cut a few knives on the body of the fish, a centimeter distance in the fish plate, another plate with a powder with soup mix for a thin paste to brush on the fish, "Note, how much do you need to use the soup site to blend, can be adjusted to the powder for a thin paste can be"
3, in the fish on the grill net over medium heat grilled on both sides of the golden brown, want to eat spicy for the, can be sprinkled with hot pepper and Pepper or mace, "attention, brush oil diligently, turn diligently, so as not to grill paste"
4, seafood, mollusks, "squid, etc." with seafood spicy sauce, grilled with fish, shellfish, brush oil with barbecue material can be sprinkled. Barbecue material;
Barbecue dipping recipe; dipping or sprinkled on top of the grilled meat.
1, peanuts, cooked,
2, sesame seeds, cooked
3, soy flour, cooked
4, suet seeds, cooked
5, small back to the incense
6, five spice powder
7, cumin
8, cilantro powder or shallot powder
9, white pepper
10 salt
11, flavor powder 1
These should be finely ground and blended, note; grind the above seasonings to the size of a sesame seed to 3/10ths of the size of the mix can be. Sprinkle on the meat or dip food, taste fresh, go greasy, taste, "the amount of salt is only a reference amount, depending on the taste of your customers. Lamb chops, chicken wings, chicken necks with the bones of the drowning;
As long as the bones in the above drowning based on soy sauce or soy sauce to add 15 grams more, cumin more than 10 can be, custard, onion powder or fresh onions doubled, the oil should be added to some more than a single chicken can not be put, dripping a bit of wine can be
Making of the oil blend;
To 3 pounds of oil to oil volume (2 pounds of soybean oil 1 pound) put onion, peanut oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil and gas, oil and gas. peanut oil〉put onion segment, ginger, star anise (big back to incense〉pepper moderate simmering onion segment yellowing when you can fish out spare.
In addition; pork, mutton itself than beef tender some, with the material to note than beef to put some less.
Beef; Tongjipi, rib meat
Lamb; hind legs and rib meat
Pork; blood neck below the 2 cuts of meat
Barbecue dishes raw material selection
Beef: first choice on the brain meat, spine meat, the second choice of the rib bone prohibit the selection of leg meat, breast meat, neck meat (pay attention to fat and lean collocation)
Beef other: beef tendons Beef Tendon, tripe ( Tripe) Beef outside the phase of the meat (also known as chest meat.). Very fat and hard. The quantity is very small... A cow within 3 pounds)
Lamb: first choice rib meat, front leg meat, second choice rear leg meat, prohibit the selection of neck meat (fat and lean with...). (You can add sheep tail oil moderate)
Lamb other: lamb waist (with oil) sheep treasure (also called sheep eggs) sheep whip (can be divided into called red waist and white waist)
Pork: preferred plum meat (scientific name of the first meat) prohibit the selection of leg meat, breast meat, pork pork pork pork tenderloin
Pork other: pig kicks. Pig's tail. Crisp bone (crescent bone) waist heart tube (cardiopulmonary artery) fat intestines hamstring
Poultry: chicken wing wing tip chicken claws chicken head chicken neck chicken Jane chicken heart chicken skin chicken breast meat chicken leg meat
Poultry other: duck skin duck neck pigeon quail Sparrow
Fish: Freshwater fish: Preferred: stickleback carp Second: carp carp Grass carp and so on
Saltwater fish: Preferred: yellow croaker pompanos sardines Second choice: small fish
Vegetables: first choice: leeks, eggplants, hot peppers, peppers, long beans, mushrooms, flat mushrooms, potato slices
sweet potato slices, lotus root slices, bananas, etc. Prohibit the selection of: carrots, celery, and other oil stimulation and water-containing dishes
Seafood: first choice: squid, squid, pennies, oysters, clams, and other seafood with shells can be baked
Other miscellaneous categories: Grasshoppers, silkworm pupae, dried fish fillets, soy products
2! Pre-processing and treatment of barbecue dishes
Meat: In principle, you can not wash. First pick out the sinew.... Beef and mutton and then pick out the tendons. Cut the tendon horizontally.... General thickness of 0.5-0.5 cm ... Width 2-2.5 cm length 5-8 cm (above is suitable for 0.5-1.0/ skewer) marinated to be put on (Korean barbecue meat sliced. Length x width = 5-6cm. (No need to threading) When threading try to flat in and out, the head of the brazier want to leave 2 work minutes.... Pay attention to the combination of fat and thin... (two lean and one fat or one lean and one fat)... The length of the meat is determined by the local price of the fresh storage is suitable for the day of the grill finished. You can also put the adjustable freezer 0-4 degrees skin micro-frozen can be stored for three days
Pre-processing of gluten. 28 pressure cooker can be cooked gluten 7 pounds at a time. Cool water is not over the gluten. Boil on high heat and turn to minimum heat to start timing. 40 minutes thick deflated fish out. Remove the fat. Put in the freezer for 15 minutes slightly hardened thick cut thin slices (the thinner the better) with a bamboo brazier horizontal pick through (sewing method) through the system. Wrap every 20-30 pieces in plastic bags and keep them in the freezer. Thaw in water while baking.
Roasted: pig heart tube. Tripe with plate processing and storage methods.... Open the pot time to cook on low heat for 15-20 minutes
Waist: oiled lamb waist can choose to roast or cut in half. Both do not remove the oil . Beef loin. Pork loin cut strips or thick slices. Wash with salt water a few times to remove the blood. Store fresh. (No need to marinate the loin (or freeze it) in advance. (Spices (Salt Roasted)
Chicken Wings and Anchovy Claws: Whole wings can be cut three times on the surface for quicker flavor. The shark's fins. No need to cut the wing tip. Phoenix claws need to cut the knife into the flavor. Marinated thick sealing plastic wrap refrigerator fresh refrigerated storage. It can be stored for 3 days
Fish: Freshwater fish are best kept in a tank. Kill and sell. It is more attractive to customers
Sea fish can also be stored frozen after processing if they are frozen
Vegetables" eggplant. Potatoes and other starchy vegetables can be stored naturally. Other green vegetables can be wrapped in newspaper and stored in the refrigerator (to maintain the moisture of the vegetables)
Seafood: Shelled seafood such as oysters, clams, clam and other seafood. Clams, clams, clams and other morning stock back. First put seawater essence with water to soak oysters spit sand. Not sold out of the day can be wrapped tightly in a 3-layer plastic bag in the refrigerator.
Soft seafood such as squid. Pencilfish. Cuttlefish. Cuttlefish plate shrimp and other choice of good freshness cut and dressed frozen storage (squid try to choose the imported squid. Such as Argentina produced offshore frozen squid. Spots on the body. Translucent. The eyes are very black) used when the water is melted and baked ...
Other: grasshoppers. Cicadas and other insects are happy to be frozen and stored. The water is melted and roasted.
Roasted fruits
Effects: Make the skin moist and glowing, while increasing the elasticity of the skin.
Main ingredient: 1/4 papaya, 1 apple, 1/4 pineapple, 1 duck pear, 1/4 cantaloupe, 2 bamboo skewers
Seasoning: 1 teaspoon of honey
Methods:
1. Wash the papaya, apple, pineapple, duck pear, and cantaloupe, then remove the seeds and skin, and cut them into equal-sized squares, and then make them into skewers on bamboo skewers.
2. Put the fruit skewers on the grill and heat, grill over low heat until the fruit skin is slightly charred, then serve on a plate, and finally drizzle honey over the fruit skewers.
The secret is to heat the fruit on the skewers until the surface is slightly charred, so that the fruit remains juicy.
Grilling tips:
Grilling dishes should not be turned too often (except for those that require fast grilling...). Such as gluten. Dried tuna . Chives.)
The vegetables are cooked when they are broken. The cashews with low heat grilled oil ...
Mollusks are covered with oil. The whole squid needs to be squeezed and grilled
Don't wait for the shelled seafood to open up before serving. (80 openings can be brushed with sauce dishes)
Chicken wings and phoenix claws such as browning in the flip tie hole to cool air. Completely turned golden brown and slightly charred is ripe. Barbecue skills summary!
1: Meat medium-high heat. Seafood medium heat. River fish medium heat. Seafood medium-low heat. Chicken wings and ribs medium-low heat. Cicadas in low heat. Summarize: For fast grilling, use high heat. Medium heat for normal. The slower the cooking, the lower the heat.
2: small sea fish and shrimp in principle do not need to marinate to maintain the original fresh flavor. Suitable for salt grilling. Sauce grilled ...
3: Vegetables first brushed with oil to encapsulate the water. Suitable for sauce grilling
4. Tendon heart tube fish fillets and other grilling time should be short. Be sure to brush the seasoning oil before putting on the charcoal fire. Brush the sauce immediately afterward. Sprinkle chili cumin. Quickly remove from the fire to maintain moisture. Suitable for sauce grilling...
5: Tuna. Dried fish, such as tuna, requires fast. Be sure to brush the oil before putting the charcoal fire. Quickly sprinkle pepper salt. Chili powder. Cumin out of the oven. Suitable for salt grilled ...
6: Grilled chicken wings and golden cicadas require low heat. Slowly roasted. Cicadas and other insects to replenish the oil should be diligent. The most important thing to remember is to keep the oil on.
1. Process the new bamboo brazier in advance. Boil a pot of water. Add 1 catty salt 2 two flower chili peppers boiling. Put the new bamboo brazier into a large pot of boiling water pepper salt water cover. Stifle overnight. Fish out slightly cooled and spare. Repeat the soaking after three days if not used up.
Role: penetrate the salt is not easy to burn off. Infiltration of pepper unique flavor. The dish will play a role in increasing the flavor.
2. Brushing and replenishing oil are two concepts. The oil is to make up for the brush with little or no oil. The oil that is baked out of the dish is made up evenly....
*Salt roast is the first salt and then oil usually two or three times. Suitable for dishes that are not salted. Such as shrimp. Small sea fish. Dried fish fillets. Insects and so on.
*Sauce grilled for all green vegetables. Soft seafood. Meat and shelled seafood and dishes that are not easy to marinate. Such as: green vegetables. Squid. Small shelled seafood. Pork. Tendon. Chicken. Crispy Bones. Tripe. Heart tube etc. ...
Barbecue Tools
Charcoal Clips 2pcs. 2 charcoal spatulas. Charcoal hammer 1pc. Vegetable net 2-3pcs. Fish Grill Clips 2-3pcs. Seafood grill net 2pcs.
Barbecue stove selection.
Ordinary barbecue: one long stove. Recommended minimum 1.50 above.4mm cold steel plate production. It is not easy to grill shape.
Make the standard size: 1.50 meters long. Width 15cm-20cm. Height 18cm. Depth of charcoal box 8cm. Can be installed on the edge of the transformation of the blower exhaust smoke and increase the fire power. You can also make the stove size and specific dimensions according to the local consumption level....
Ordinary grill also choose the headquarters of the order or purchase their own customized
Korean-style self-service barbecue grill can choose to order manufacturers
Yanbian self-service skewer grill also choose the headquarters of the order or purchase their own customized
Barbecue staple selection:
Generally grilled-based. For example: grilled buns. Grilled bread slices. Grilled hot dog sausage. (with hot dog buns). Grilled bread. Grilled corn. Grilled corn. (also known as white bread), etc.
Soup noodles available Fried noodles.... Boiled Noodle Slices. Cold noodles etc.
Rice. Stone Pot Bibimbap. Yangzhou fried rice. Staple food grilling introduction
Sliced steamed buns.... Can be grilled with salt, sauce or honey
Toasted bread.... You can choose to grill with honey (honey to water 1:1)
Toasted buns.... You can choose to brush condensed milk after ripening chicken wings and phoenix claws material: Meat marinade: green onion grilled fish recipe: (characteristics of the index )
1: grilled fish soup recipe: (grilled freshwater fish) 500 grams of soy sauce, fresh soy sauce 20 grams of white wine (strong aroma) 5 grams of balsamic vinegar 5 grams of sugar 8 grams of custard, 3 grams of special fresh flour 5 grams of thirteen spices 5 grams of white pepper, 3 grams of black pepper 2 grams of seasoning or chicken 5 grams of shallots and ginger 8 grams of each. 5 g cloves, peppercorns, anise, cumin, 5 g each The above ingredients are wrapped in gauze. Wrap the above ingredients in Saran Wrap and soak the powder together and set aside (you can bake about 10 pieces of fish for about a pound. Keep at constant temperature for 15 days. Put in the refrigerator can be stored for a long time)
2. baked fish powder recipe
Peanut flour (cooked. To the original flavor. Sharpened sesame seeds double) 500 grams. Sesame seeds (cooked) 200g... Soy peanut flour (cooked) 50g. Perilla (cooked) 50 grams of cumin powder 8 grams of five-spice powder 10 grams of cumin powder 20 grams of celery seed powder 15 grams of dried melon seed powder 10 grams of special fresh powder 30 grams of coriander seed or onion seed powder 5 grams of white pepper 5 grams of salt 12 grams of monosodium glutamate (fine) 15 grams of powdered taste and blend together
Characteristics: Fresh and fragrant flavor Degreasing and greasy to enhance the taste of digestion and nourishing the taste of freshwater fish grilled with
Doing spice fish or spicy fish can be added to the local taste when baked according to your
To make spicy fish or fish can be added to your local taste. Add chili powder and hot pepper powder when baking according to your local taste.
Characteristics: rich scallion flavor, tender meat, fresh and delicious 3 scallion baked fish Processing, drowning, baking method
Fish Slaughtered and cleaned, then cut the fish body 1 centimeters apart and put it into the fish plate. Use a soup bowl to mix the powder with the soup ingredients, add 5g of soybean oil to make a thin paste and brush it on the fish. The soup should be able to blend the powder with the flavor of the paste. (Note: You'll need to cook more of the mixture...) Mix the mixture on the spot... Put the fish on a fish plate and put it on the grill over medium-high heat and grill it on both sides to make it golden. (When the fish is 5-6 minutes old, top up with the fish mixture. Make sure the fins and tails are well oiled... Prevent the grill from burning... Spices: Spice up the fish by sprinkling it with chili powder or hot pepper when it's done. Cumin powder. Cooked sesame seeds... Sprinkle with sliced green onions in oil (add a little oil, salt and MSG and mix well). (Depending on personal preference) Roasted shallots out of the flavor and sprinkled with blistered chili peppers and cilantro sections can be loaded (Note: diligent oil. Don't burn the fins. Don't burn the fins. (1): garlic barbecue sauce featured index (meat and vegetables can be) Tianjin produced Limin brand hot sauce in a bag.... Soaked garlic 5g. (Soak in cool water to remove water) Cumin powder 1g. Sesame powder 2g. Black pepper 1g. Sugar 1g. Custard powder 0.5g. 1g of five-spice powder, 3g of special fresh powder.... 3g of monosodium glutamate. Soybean oil 5g... Add 30 grams of cold water to blend the flavor of thin paste and standby.
Suitable for baking: all meats. Shelled seafood with cartilage. Such as squid. Cuttlefish.... Pencil clams. Hair clams. Mussel scallops. Small seafood, etc... Vegetable green basically can be used. Such as leeks. Spinach. Pepper. Green peppers. Eggplant and other starchy vegetables. Meat in the plate tendon. Chicken jumbo. Chicken heart. Crispy bones. Tripe. Hot dog intestines and other bad flavor dishes can be used
Features: fresh, salty and slightly spicy. Garlic flavor. Suitable for most dishes
(2): Korean barbecue sauce Features index (sweet and sour slightly spicy) Korean chili sauce 50 grams. Custard powder 1g... Sesame powder 3g. Sesame Seed Powder 3g. Salt 1g. MSG 3g. Seasoning oil 5g... Add about 20g of cold water and mix well...
Suitable for dipping or brushing Korean BBQ meat. Potato chips. Sweet potato chips. Steamed buns and other starchy dishes can also be used
Features: reddish color. Suitable for light tastes of the region (3): spicy barbecue sauce Featured index: Sichuan bean paste (chopped) 10 grams. Szechuan spicy sauce (Tiannian or Hechuan brand) 50 grams. Thirteen spices 2g. Five Spice Powder 3g. Sesame Seeds 5g. MSG 3g. Soybean oil 10g. 30g of cold water to mix well and reserve...
Suitable for areas with heavy meat flavors.... If you want to eat spicy flavor, you can add 3-5 grams of spicy powder.
Features: Spicy flavor. Soy sauce is rich. Suitable for strong taste of the region
Special note: the principle of baked dishes with the sauce does not have to sprinkle the system of salt (please according to local tastes to determine) (4): (oysters) garlic barbecue sauce soybean oil 30 grams of minced garlic 50 grams. 10 grams of special fresh powder 1 gram of salt in small quantities. Sugar 3g. Chicken essence powder 3 grams or monosodium glutamate 5 grams.
Warm oil under the minced garlic slightly fried that add boiling water 100 grams of the above seasonings added to the boiling pot that is removed from the heat and mix well. Cool down and set aside.
Suitable for shelled seafood especially suitable for oysters and scallops and coastal areas grilled shelled seafood
Note: slightly fried garlic broken raw on the addition of water and other seasonings. The amount of salt according to the oysters and scallops to adjust the saltiness.... Use a soup spoon to pour on the oysters on the ko system can be accompanied by some green onions and red chili five colors evenly. Finally, drizzle with balsamic vinegar on the plate...
Features: Garlic aroma, fresh flavor
Features: Fresh flavor. Remove grease. Enhance the flavor. Reduces food cravings. Suitable for Korean BBQ buffet (6) Korean BBQ Buffet Dipping Sauce Ingredient List
(1) Soy Sauce: Chopped shallot 20g. Carrot kimchi finely diced 10g. Sesame paste 25g. Lemon juice 5g. Add salt 3-5 grams.... MSG 5g. Sugar 3g. Black pepper 1g. Balsamic vinegar 3g. 5g of Korean soy sauce or Vitamix soy sauce. Korean seafood sauce or shrimp oil. Add about 200 grams of cold water and mix to a thin paste
(2) oil: hot pan with soybean oil 20 grams. Red bell peppers 10 grams of the best style bell pepper (soaked through) finely chopped. Crushed onion 15 grams. Minced garlic 5 grams a little stir fry can be removed from the pan. Add the above sauce and mix well. Serve with dipping. Taste: (Sour. Sweet. Aromatic. Spicy. Freshness can be very uniform). The consistency is enough to be able to dip the food. If you don't like spicy food, you can make it separately without the pepper. The amount depends on your taste. (spicy or not spicy to determine the amount of pepper)
Features: sweet and sour slightly spicy. Odorless synthesis. To remove fishy greasy
(7) fruit barbecue sauce preparation
Apple sauce 10 grams. Orange sauce 5g. Assorted Sauce 5g. Hawthorn sauce 3g. Mix well with cold water...
You can bake apples, pears, bananas and other fruits with a lot of sugar and juice. Peel the fruits and cut them into pieces or thick slices. Do not brush with oil. After the skin is slightly dry, brush the fruit sauce can be
(8) barbecue homemade oil production method
5 pounds of raw soybean oil. Sliced green onion. Ginger. Pepper. Fennel (anise) appropriate amount. Hot pot under the oil (pay attention to soybean oil oil foam. Easy to overflow the pot) water evaporation after the ceasefire in the above seasonings. When the oil cools, drain out the seasoning and set aside
Chicken oil. Sheep oil can also be boiled according to the above method. Ratio. Soybean oil 5 pounds with chicken oil (mutton oil) 1.5 pounds each.4!
Other seafood marinade method
2:1 sea fish to 500 grams of calculation. Marinate by adding extra fresh powder 3 grams . White pepper 1g. White wine 0.5g. Sugar 1g. Salt 1g. 2g of monosodium glutamate. Add 5g of soybean oil and mix well. .2.. 500g of dried fish fillets. Sprinkle with 3g of salt. 1g of black pepper. Brush with soybean oil.
2.2 soft seafood (such as squid. Cuttlefish, etc.) 500 grams add 3 grams of special fresh powder. Salt 1g. Seafood sauce (or oyster sauce) 2 grams. Add 5 grams of soybean oil and mix well ready to grill (suitable for Korean-style barbecue buffet).
2.3 shellfish such as clams. Clams and other small shellfish can be grilled or sauce grilled. Oysters and scallops and other large seafood grilled 6 minutes cooked when drizzled with oil garlic sauce. After grilling, drizzle (or spray) a little balsamic vinegar on the table.
(The above 2.2-2.3 is also suitable for Korean self-service barbecue)
10. barbecue compound ratio
(1) barbecue salt preparation .... The ratio of salt and monosodium glutamate (MSG) is 5:1
(2) The ratio of barbecue pepper salt .... Ratio of 1:1:0.1 (MSG)
(3) Meat Compound Pepper ... Sichuan produced Chaotian pepper . Sichuan produced lantern pepper 1:1 ... Blending can add another one-third of the finger pepper (fine)
(4) chicken wings special chili. According to the above ratio crushed into large particles 5! Special barbecue special seasoning marinade technology
Spicy ribs using meat marinade according to the chicken wing method marinade. Another 500 can be required to add custard powder 5 can.... Cumin 2g. Special fresh powder 3g. Soybean oil 6g...
The ratio of marinade and extra fresh powder is 5:1
6!
(1) Meat grilling method . Meat placed on the stove after . After browning and brush a little oil can be (fat meat more than not brush oil).7 minutes cooked salt (such as making sauce barbecue meat at this time to brush the sauce).9 mature after sprinkling chili powder cumin. Micro-roasted out of the oven ...
Dry fish fillets such as tuna and other fish . First brush oil parcel on the stove quickly sprinkle pepper salt. Chili powder. Cumin powder can be ... Tendon. Heart tube ... Tripe... Chicken. Chicken heart. Crispy bones, etc. The procedure is the same as above, a little slower. Suitable for garlic sauce. Cashews... Lamb Bao, etc. Salt then oil. Repeat 2-3 times. Sprinkle chili cumin and other seasonings after the oil is baked out. (Salt roasting method).
(2) chicken wings and phoenix claws baking method: salt flavor can be sprinkled according to local consumer tastes and habits. Try to adjust the flavor when marinating. And so the color from white to light yellow after turning. After deep yellow, use steel fiber to tie holes to release gas.... When ripe, golden brown and slightly charred, dip the chicken wings into the chili ... No need to put cumin powder when ripe... Chicken can be flavored with wheat (original flavor). Mildly spicy (one side). Spicy (both sides). Pepper. Honey. Honey Spicy. Fruit flavor (honey and fruit flavor can be brushed with honey or fruit sauce) pineapple baked until the front of the tiger skin-like oil bubbles and golden brown color. Phoenix claw remember to diligently replenish some oil....
(3) fish and shrimp; freshwater fish baking technology in the baked fish recipe with a detailed introduction
Sea fish such as yellow croaker. Sardines and other small sea fish. Loach. Sea shrimp (base tail shrimp is best). In principle, there is no need to marinate. Put it on the grill and salt it first. Brush with oil after browning. Repeatedly grilled to the color of golden brown sprinkled with chili powder and cumin powder can be (pay attention to each time the amount of salt can not be put more ...) (Sea shrimp can choose to brush sauce grilled or salt grilled)
(4) vegetables: such as leeks. Spinach . Beans . Eggplant and other grilled with grill net. All vegetables are first brushed with oil and finally brushed sauce (such as leeks and spinach can not be salted) eggplant can also be roasted with the skin intact. When soft, cut in half. Brush with sauce. Brush with garlic. Minced shallots. Diced red pepper.
(5) Soft seafood: such as whole grilled squid. Thread 2 bamboo braziers in the direction of the fish body and put them inside the fish clip.... Squeeze the water slightly less after brushing garlic sauce (or Korean barbecue sauce) sprinkle chili powder cumin and other dishes.
Skewered squid. Place directly on the charcoal grill and brush with oil. The rest is the same as above. Mollusks are basically grilled the same way as squid.
Features: red color. Fresh and crispy meat
(6) Other.... Shelled seafood such as clams. Clams and so on. Put seafood net openings can be. Can also be brushed with garlic sauce. Oysters. Scallops can be grilled with oil and garlic ....
Insects such as cicada pupae. Cicadas. Grasshopper. etc. Directly roasted with salt. Three times salt and three times oil (salt grilled)
The chef should pay attention to the processing of yellow clams, choose fresh, whether boiled, spicy fried or barbecue, must be cooked before consumption, and do cooked yellow clams can not be overnight, otherwise diners can easily be infected with salmonella, salinophilic bacteria after consumption, there will be a pain in the small abdominal area, diarrhea and other symptoms.
Recipe three; barbecue ingredients;
Korean dashi sugar fruit sauce ginger pepper tree pepper noodles 3 tael Aji Yuan
eighteen spices barbecue powder cold water garlic powder barbecue ingredients;
beef round onion eighteen spices ginger five spice powder eggs black pepper
beer Coke pepper powder coffee dashi powder
mesquite powder chicken essence cumin powder dahi dahi Curry Powder Toon Powder 0,15 pounds U.S. Meat Treasure
The above seasonings overweight **** 14 pounds, not enough to add water, practice; with round onion, ginger with a blender into a minced, mixed with 18 eggs mixed evenly with all the above ingredients mixed evenly into the beef drowning into the flavor for about 24 hours.
Harbin skewer recipe 4 lamb skewer recipe;
Materials oil 2 frying spoons Toon powder Beef flavor Tenderloin powder moderate
Spicy powder Spicy powder Eggs 2 Ginger Barbecue Powder 1 eighteen spice
Chicken essence aa powder Salt Egg yolk Homemade Barbecue Powder
Zhujiage Grilled Fish in the Sixth China Food Festival won the " Golden Tripod Award", Chongqing, China's largest food festival, was awarded the "Golden Tripod Award", the "Golden Tripod Award". Golden Tripod Award", Chongqing Zhuge Grilled Fish fire throughout the north and south of the Yangtze River, the branch opened to the provinces. The biggest feature of the grilled fish is the use of barbecue and old oil, the first raw materials marinated in flavor, and then grilled to eight or nine mature, and finally poured on the old oil and fresh broth, so that the dishes not only have the raw materials of the province's fresh aroma, there is a unique aroma of charcoal and the material aroma, and the finished dish with alcohol stove on the table, diners can continue to eat fish after shabu-shabu vegetables and other, unique flavor. At the request of the majority of users, I exclusively disclose it.
Recipe ingredients: about one and a half kilograms of fish, 15 grams of celery section, 15 grams of cucumber, cilantro, red pepper wire scallion wire 5 grams each. Seasonings: dry chili 100 guest, dry pepper 15 guest, Pixian 100 grams of soybean, 200 grams of old oil, monosodium glutamate (MSG) chicken essence of 10 grams, 10 grams of cooking wine, salt 5 grams of freshly spiced chicken paste (chicken flavor is strong, concentrated, not more than 10 grams, up to 10 grams) 10 grams of white broth grams, Yongchuan beans 10 grams of ginger and garlic 15 grams of rice, cumin 20 grams of fresh broth 250 grams. Production methods: a fish killed and scaled from the back of the knife to remove the viscera clean, playing a word knife, add wine, salt, monosodium glutamate 5 grams drowned for 10 minutes two: fish on the grill grilled 10 minutes to nine mature, brush a layer of old oil (according to the actual operation of the situation to change the number of times to brush the oil, the general mastery of two of the best, the first time in the fish grilled to 5 to 6 mature brush, the second time in the brush when about to be baked, which will ensure that the oil aroma fully (into the fish), sprinkle cumin powder and then on the grill slightly grilled for 1 minute, loaded into the stainless steel plate padded with shredded onions standby three: frying pan put mixed oil (lard and vegetable oil each half) one or two, under the ginger and garlic bean paste Yongchuan beans stir-fried in medium heat with the remaining old oil, freshly spiced chicken paste, fresh broth, and then into the chicken seasoning sugar seasoning, and finally under the celery section of the cucumber section of the high-fire boil down in the pot with the fish. Fourth: another pot of mixed oil 30 grams, burned to fifty percent of the heat under the dry chili pepper dry pepper sautéed over medium heat, dripping in the fish with scallions, cilantro and red pepper shredded garnish can be "Tips: do this kind of dish need to pay attention to the fire of the grill is not too strong (with a special grill to charcoal as a fuel), the fire to keep the flame in the light of the light can be a slight yellowing, too much will be too strong to roast the raw materials paste; and the whole process of grilling to constantly turning the raw materials, so that it is uniformly heated.
The old oil is the most critical seasoning of such roasted dishes, the following is the old oil recipe:
Raw materials: vegetable oil 2500 grams, 1000 grams of butter, salad oil 2000 grams, 1000 grams of chicken oil, 250 grams of dried chili peppers, green peppercorns 50 grams of lard 1500 grams of Pixi County soybean 1500 grams of ginger 100 grams of mash juice 500 grams of star anise 100 grams, 50 grams of cinnamon, 50 grams of cinnamon, 50 grams of cinnamon. 50 grams of sorrel, 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass nuts, 25 grams of comfrey, 10 grams of allspice, 10 grams of vanilla, 5 grams of male cloves.
Method: 1, vegetable oil, salad oil, chicken oil, respectively, refined (refined and then use the taste more fragrant); butter cut into small pieces; Pixian bean curd chopped fine; dry chili into the pot of boiling water to cook for about 2 minutes, fish out of the stranded into a hibiscus into patty-cake chili; ginger beat; garlic peeled into petals; onion pull knot; rock candy cracked; star anise, mannaeus, cinnamon broken into small pieces; fruit of the grass beat broken.
2, frying pan on medium heat pour vegetable oil, salad oil, chicken oil to cook, put the butter to boil, put ginger, garlic cloves, onions, then under the Pixian bean paste, patty cake chili pepper, green peppercorns, turn to micro-fire slowly frying about 1-1.5 hours, to the bean paste water gas frying dry, fragrant and chili peppers slightly whitish, pick up the pot of green onions do not use.
3, then into the star anise, cinnamon, cumin, fennel, grass, comfrey, incense, vanilla, public cloves, continue to stir fry with a small fire for about 15-20 minutes, to the pot of spices in the dark color, under the rock sugar, mash juice, slowly simmering over a small fire until the mash juice in the water evaporates completely (that is, there is no water vapor when). At this time, the pot will be away from the mouth of the fire, warmed up with a lid to the pot of raw materials to cool down, a layer of oil floating on the surface is the old oil. Read the above introduction may have friends will say: how to say as if very simple practice Oh! The reason why this is because we feel that we can not cook only with "fetishism". There must be a big difference in the eating habits of different places. What sells well here may not be recognized by customers elsewhere. Therefore, we only introduce the general practice of grilled fish, the form of serving, and the core of the grilled fish - the method of refining the old oil. I hope you can understand the basis of this grilled fish combined with local food habits to develop their own grilled fish. Ingredients: chicken wings: 8 raw flour: a little marinade: onion slices: 50 grams ginger: 2 slices chicken powder: 1/4 tsp black pepper: a little onion: 50 grams wine: a little salt: a little method: 1, wash the chicken wings, marinate in all the marinade ingredients for 30 minutes until flavorful, set aside. 2, 2 practices of the outer skin of the chicken wings evenly coated with a thin layer of cornstarch. 3, in the wok, pour in about a 1/2 pot of oil, heat over medium heat, and then 2 practices of the chicken wings evenly covered in cornstarch. 3: Heat about 1/2 pot of oil in a wok over medium heat. Add the chicken wings from recipe 2 to the wok, reduce the heat to low and deep fry for about 3 minutes, then return to medium heat and deep fry for about 1 minute. I hope my answer can satisfy you! I hope to be able to adopt thank you!