※ How to cook barbecue:
Ingredients: Pork cubes (also suitable for other meats, such as beef and mutton) Seasonings: salt, soy sauce, sugar, cooking wine, oil, pepper , chili powder and cumin method: 1. Mix appropriate amount of salt, soy sauce, sugar, cooking wine and pepper evenly. If you like to add chicken essence, you can also add a little. After they are fully mixed and the salt and sugar have completely dissolved, pour the seasoning onto the pork and marinate it for 1 to 2 hours. It doesn't matter if the time is longer, it will be more delicious. 2. Spread chili powder, cumin and a little oil on both sides of the marinated meat, then grill over charcoal fire. Remember to turn frequently while baking. The time will depend on the size and thickness of the pieces you cut. Mainly based on experience, I usually bake it for about ten minutes before it’s done. It can also be baked in the oven. Oven setting temperature: 275~300, bake for about 45 minutes.
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How to make Korean barbecue
< p>Ingredients: 300 grams of beefA (1 tablespoon of sugar, 2 tablespoons of sake, a quarter of a pear)
B (2 tablespoons of Korean soy sauce, 1 chopped green onion) tablespoon, 2 tsp minced garlic, 1 tsp sesame oil, 1 tbsp sesame seeds), appropriate amount of vegetables (lettuce, sesame leaves, green chili, chili, etc.).
Half green onion
C (half a teaspoon of chili powder, half a teaspoon of sesame oil, and a fifth of salt), 3 garlic.
Seasoning:
2 tablespoons bean paste, half a tablespoon chili sauce, half a teaspoon minced garlic, half a teaspoon sugar, half a teaspoon chopped green onion, 1 teaspoon sesame oil, sesame noodles 1 small spoon, stir these and serve
Method:
1. Cut the beef into appropriate sizes, add A, and let it sit for about 1 hour to allow the seasoning to soak in
< p>2. Wash the vegetables and drain them. Thinly slice the garlic. Cut the green onions into 7 cm long and 3 mm thick, soak in cold water, control the water, add A and put it in a bowl3. Add beef 1 and B and mix well. Mixing the seasoning by hand makes it easier to immerse
4. Preheat with [Thin Block Bake] for 7 minutes, then add the meat skewers, bake with [Thin Block Bake] for 7 minutes, take out and reverse , bake for another 7 minutes, then take out.
5. Place barbecued meat, chopped green onion, garlic slices and seasoning sauce on your favorite vegetable leaves. Eat the broth at the same time.
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How to make Hungarian barbecue
Ingredients:
600g beef cubes (cut into 3-4cm cubes)
20g vegetable oil
1/2 tablespoon chili powder
< p>1/2 tsp fennel4 cloves garlic (sliced)
1/2 tsp refined salt
300 ml water
4-5 tomatoes
1 green bell pepper
1 tsp starch
Method:
1. Heat vegetable oil , add chili powder, fennel and garlic slices and stir-fry until fragrant, add beef cubes and stir-fry until color changes. Add water and salt and bring to a boil, then reduce to low and simmer for about an hour.
2. Cut the tomatoes into chunks and the green bell peppers into thick shreds. Add them to the pot and continue to simmer for half an hour. If the soup has a lot of juice, you can add starch to thicken the soup.
Serving with rice or mashed potatoes.
How to eat: Divide the beef pieces into 4 plates, pour a little soup, and serve with 3-4 spoons of rice or mashed potatoes. Eat with a knife and fork.
Characteristics: bright red color, soft meat and strong taste. Perfect for winter family dinners.
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Satay Indonesian Barbecue
The method is to cut mutton, chicken, beef or pork into small pieces, skewer them on bamboo skewers, bake them on an open charcoal grill, and dip them in sweet sauce or spicy peanut seasoning, which is light and refreshing. And nutritious.
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Yakiniku Sushi
Ingredients:
Japanese or Korean large seaweed, 1 barbecue, 1 carrot, 250 grams of rice. (Sold in supermarkets)
Seasoning:
1 tsp Japanese soy sauce (or light soy sauce), 1/2 tsp salt, 50g sugar, 1 tsp white vinegar, Green mustard.
Method:
1. Cook the rice until it becomes slightly soft, add a small spoonful of sugar water (sugar to water ratio 4:6), and mix in salt and vinegar.
2. Take a piece of plastic wrap, lay it flat on a cutting board, put a piece of seaweed on top, and spread the mixed rice on the seaweed.
3. Place a strip of barbecue, a thin radish, and some green mustard on the side close to you.
4. Together with the seaweed, wrap the rice around the inner cores of barbecued meat, radish, etc., and roll them together tightly to form a cylinder.
5. Use a sharp knife to cut the long tube into sections, put it on a plate, and you can enjoy it.
★ How to make bacon:
1. Production temperature:
The season for making bacon and sausage should be around 10 degrees Celsius.
2. Selection of ingredients:
1. The meat of pork buttocks, with skin, fat and thin connected (half fat and half lean).
2. Ingredients: (considered based on 10KG pork) 300g salt, 200g peppercorns, 150g star anise, 150g fennel, 30g cloves, 75g kaempferol, 30g bay leaves. Saute the above ingredients and grind them into powder. Beat 200g of ginger, 100g of sweet noodle sauce, and 500ML of cooking wine. Mix ingredients well.
3. Smoking materials: sawdust, fresh cypress, some pine branches
3. Method:
1. Cut the pork into 3~4CM thick pieces , wash, and spread the ingredients evenly over the surface of the pork. Marinate the pork in an airtight container for 5 days, turning it once a day (to make the flavor more even).
2. Pierce a hole in the meat skewer and hang it up to dry for 3 to 5 days.
3. Put sawdust into a metal cylinder (such as a gasoline cylinder with the bottom and lid removed) and ignite it. Cover it with pine branches, then cover it with cypress, and place a mesh shelf on top of the cylinder. Place it on top and smoke it until the surface of the pork turns yellow or black (I prefer the blackened one, as the taste of pine branches and cypress is stronger).
4. Hang the pork in a well-ventilated place and wait for the bacon to dry thoroughly, then you are done.
The storage time of bacon is relatively long. It can generally be stored for 3 months. If it is sealed or placed in the refrigerator, it will be longer. Smoked bacon can be stored in a sealed container for more than a year without any problem.
How to make Cantonese-style bacon
I am a nine-pound old lady, but the cured meats currently on the market have no flavor, and most of them are raw and dried. A few days ago, a friend from Hong Kong brought two kilograms of X Hua brand raw sun-dried bacon, and the cooked claypot rice was so fragrant that even a small dog in my house nearly broke its tail when it looked at the claypot. The reason is that the rice is so fragrant. The word "sun". But it is said that this cured meat costs hundreds of Hong Kong dollars per pound (maybe a friend is telling me). It is in line with economic principles, so I might as well dry it myself. The autumn weather is crisp and clear, which is a good day!
First prepare the ingredients: 5 pounds of pork belly with skin, two ounces each of salt, sugar, light soy sauce, and Fenjiu, and a cup of Haitian brand braised soy sauce for final coloring. If any, the bacon will look good. It will be fine, if it is inevitable.
The second step is to make: cut the pork belly into 35cm thick and 1.5cm long strips, and pierce the meat head; wash the meat surface with warm water to remove the greasiness, drain the water and set aside; salt, sugar, light soy sauce, Dissolve Fenjiu in half a bowl of warm water, add pork belly and marinate for 5 hours. After marinating for 20 minutes, turn the pork belly to let it absorb the flavor. If you massage it at the same time, the bacon will melt into your emotions, and the bacon will repay your care with a more fragrant form!
The third step is to dry: before drying, use a brush to spread a thin layer of braised soy sauce on the pork belly, use a rope to thread the pork belly through the thin holes of the meat head, hang it on the balcony and other places with strong light and ventilation, and dry it Until the flesh is dry and hard.
I will get tired of drying the bacon and putting it in the refrigerator for a few months!
In the past few years, I have used Fenjiu for drying bacon. I have nearly 30 bottles of mosquito chicken. How many layers of skin does it really have? I wonder if any of you friends have a regular product that can be introduced in place of Fenjiu (the flavor should be similar) )?
In addition, remember that Cantonese-style bacon marinade consists of salt, sugar, light soy sauce, and wine (fenjiu is the first choice, and Guangzhou has practiced it for more than a hundred years). Qianqiwu It’s my own choice to make five-spice powder and star anise. I’ve had a painful experience, so I’ll give it a try. But pork belly is sometimes unavailable, so half-fat and lean pork can be used instead. However, when selecting the meat, pay attention to the tight connection between the fat and thin parts, otherwise the fat and thin parts will separate after cooking.
☆ How to make bacon:
The method of bacon is to cut the meat into pieces according to certain specifications, sprinkle with salt, put it on a wooden frame and smoke it with pine wood Dry so it can be stored for a longer period of time. Another way to make it is to hollow out the sheep's internal organs, burn off the hair, chop the skin and meat into pieces, sprinkle with salt, smoke and dry it, and store it until June or July of the following year. In addition, sprinkle lean beef and mutton meat with salt and pour it into the casing, tie the two ends tightly, dry it, and call it sausage. Horse sausage and Chinese sausage are rich in fat. After being smoked and grilled, they taste delicious and can be preserved for a long time.
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Pine nut bacon
Raw materials/seasonings]
500 grams of boneless and skinned rib pork, 15 grams of pine nuts, 150 grams of vegetables, rock sugar, Shaoxing wine, soy sauce, scallions, ginger slices, pepper, tangerine peel, sesame oil, cooked lard, tea, Appropriate amount of sugar.
[Production process]
① Trim the pork ribs into a rectangle with a length of 18 cm, a width of 14 cm, and a thickness of 2.5 cm. After washing, mix it with salt and pepper. , evenly rub the stain on the meat (about 2 hours in summer, about 4 hours in winter), take it out and wash it, use a clean cloth to absorb the water, then use an iron fork to stab the meat flatly, then put the skin side down and put it on the stove Bake until the skin is charred, then remove from the heat, remove the iron fork, soak in water for about 10 minutes, take it out when the skin softens, scrape off the charred skin with a knife, and then wash with water.
② Take a casserole, put a bamboo grate on the bottom, add scallions and ginger slices on top, then add pork (skin side down), add soy sauce, Shaoxing wine, rock sugar, tangerine peel, pine nuts and Add about 300 grams of water, cover, bring to a boil over high heat, then simmer over low heat for about 2 hours (depending on whether the meat is crispy or tender), take out and filter the soup.
③Put the tea leaves and sugar into an empty iron pot, place an iron wire on it, place green onion leaves flat on the wire, then put the pork (skin side up), cover the iron pot to prevent leakage. Gas, put it on high fire for a few minutes. When smoke comes out of the pot, remove from the fire and simmer for a while. When the meat is golden in color and fragrant, take it out, rub the skin with sesame oil, then cut it into 8 slices diagonally (the knife distance is about 2.2 cm), and then cut it from Make a cut in the middle, that is, cut it into 16 pieces, keep it in its original shape, and put it in the middle of a long waist plate. At the same time, remove the pine nuts from the casserole and place them on the meat skin.
④ While the bacon is being cut, put the wok on high heat, add oil, and cook until cooked. Add in seasonal green leafy vegetables, add salt, sugar, and MSG and stir-fry until cooked (to keep the color green). Pot, place the meat at both ends
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Add seasoning to the pork and garnish with cloves , cinnamon and other traditional Chinese medicine pieces, which are made by soaking, acidifying, scraping, cooking and smoking. Golden color, finely cooked, rich aroma, fat but not greasy, thin but not woody, not easy to rot. In addition, the bacon slices are mixed with seasonings and flour, and baked into a crispy pancake. The outside is crispy and the inside is tender. The layer is as thin as paper and the oil is rich in aroma. It is eaten with bacon, shredded green onions and noodle sauce.