let's talk about barbecue ingredients first: they are usually prepared by ourselves! But if you get a stall, you can go to the seasoning shop to buy some! Come back and mix yourself with something else, such as Chili powder! The following is my own collection and some recipes developed by myself! One, half a catty of meat flavoring agent, "Put beef essence in flooded beef, sheep essence in mutton, and chicken essence in chicken flavor,"

II, tender meat powder

III, raw powder

IV, Tibetan fennel

V, Yuguo powder

VI, rest fennel

VII, custard powder. Beef essence

15, pig bone essence

16, flavor essence

17, water-retaining agent for meat products

18, water-retaining agent

19, and Toona sinensis powder. If you can't buy it, you can substitute it with Toona sinensis powder.

stir the above seasonings evenly, mix them and put them in the refrigerator.

specific flooding methods;

1, the amount of meat per catty is; One spoon or one spoon and a half < spoon for home use >

The amount of bones is larger, two spoons.

2. When submerged, cut the onion into pieces, and add 15-2g of fresh onion powder to each catty of meat, 3g of onion powder to boned meat, 2g of soy sauce or adding fresh soy sauce to each catty of meat, and 2g of blended oil.

Add fresh minced onion, add eggs and soy sauce, pour in mixed oil and mix well, and soak for 5-1 minutes to remove fishy smell, relieve boredom, improve aroma and taste, and keep the fragrance after eating, without losing its original flavor.

The above seasonings can be bought in the adjusted market. If onion powder is not available, fresh onion can be chopped instead of onion powder. Fresh onion tastes better, but the shelf life is shorter, which is suitable for use on the same day. If coriander powder is not available, it can be replaced by chive powder.

note; Spicy, spicy, curry and other compound flavors are added during baking.

spicy, pepper with 1 kg of pepper, 2 kg of salt, and 2 liang of flavor.

the formula of seafood sauce;

fresh and spicy;

1 catty of hot sauce; Cumin, sesame powder, pepper, custard powder, spiced powder. Pepper water, miso powder, mixed oil, and cold boiled water are added to mix well for later use

Fresh flavor

Change the hot sauce into sweet noodle sauce "Also made in Tianjin" to roast fish;

The soup stock "Baked Freshwater Fish"

Half a catty of soy sauce, 2g of light soy sauce, 5g-6g of blended oil or peanut oil, 15g of white wine, 1g of red grape wine, 8g of balsamic vinegar, 2g of white sugar and 1g of flavoring agent "Beef Essence". 15g of custard powder, 1g of thyme powder, 1g of cumin with pepper and anise, wrapped in gauze, and soaked with appropriate amount of ginger slices with onion, miso and chicken powder with the above seasonings for later use. The book "About 15-2 pieces of fish can be baked for about a catty" can be used for six days, and can be stored in the refrigerator for about 15 days.

The powder is the barbecue.

To make spicy or spicy fish, you can add Chili noodles "1/3 of sesame seeds" and pepper powder according to local tastes.

processing and baking methods;

1. Make a special grill for grilled fish "Mesh, Double Sides" with a handle 4 cm long and 3 cm wide.

2. After the fish is slaughtered and washed, cut a few knives on the fish, and put them in a fish dish with a distance of one centimeter. Then use another plate to make the powder into a thin paste and brush it on the fish. "Pay attention to how much you need to mix the soup on the spot, and you can make the powder into a thin paste."

3. When you put the fish on the grill, bake it on both sides with medium heat, and you want to eat spicy food. Barbecue material;

BBQ dipping formula; Dip in or sprinkle on roasted meat.

1, peanut, cooked,

2, sesame, cooked

3, bean flour, cooked

4, perilla seed, cooked

5, small Daphne odora

6, spiced powder

7, cumin

8, coriander powder or. Grind the above seasonings until sesame seeds are 1/3 in size and mix well. Sprinkle it on meat or dip it in food, it will taste fresh and fragrant, remove greasy and improve the taste. The amount of salt is only a reference amount, depending on the taste of your customers. Braised lamb chops, chicken wings and chicken necks;

As long as it has bones, on the basis of the above flooding, add 15g more soy sauce or light soy sauce, 1g more cumin, double custard powder, onion powder or fresh onion, and add more oil. Do not put chicken single, just pour some red wine.

Preparation of blended oil;

put 3 kg of onion, ginger slices and anise (dahuixiang) pepper in an amount of oil < 2 kg of soybean oil and 1 kg of peanut oil. When the onion turns yellow, take it out for use.

in addition; Pork and mutton are tender than beef, so pay attention to less ingredients than beef.

beef; Tongjipi, rib meat < P > mutton; Hind legs and ribs < P > pork; Two cuts of meat below the bloody neck

raw material selection of barbecue dishes

beef: the first choice is the upper brain meat, the second choice is the rib ribs. It is forbidden to choose the leg meat, the chest meat, the neck meat (pay attention to the fat and thin collocation)

Other beef: beef tendon, beef tendon, beef tripe (hairy tripe), beef external meat (also called chest meat. It is very fat and hard ... the number of a cow is less than 3 kg)

With .. appropriate amount of sheep tail oil can be added)

Mutton other: sheep waist (with oil), sheep treasure (also called sheep egg), sheep whip (which can be divided into red waist and white waist)

Pork: plum blossom meat (scientific name No.1 meat) is preferred. It is forbidden to choose leg meat, breast meat, pork belly and pork tenderloin

Pork other: pig kicking .. pig tail. Claw chicken head, chicken neck, chicken heart, chicken skin, chicken breast, chicken leg, etc.

Other poultry: duck skin, duck neck, pigeon, quail and sparrow

Fish: Freshwater fish first choice: sticky fish second choice: crucian carp, carp and grass carp, etc.

Saltwater fish: first choice: yellow croaker, pomfret, sardine second choice: small fish

Vegetables: leek, eggplant, pepper, long beans, mushrooms Bananas are forbidden to be selected: vegetables with oily irritation and high water content such as green radish and celery

Seafood: the first choice: squid, cuttlefish, cuttlefish, raw oysters, clams, hairy clams, etc. All seafood with shells can be baked

Other miscellaneous items: dried fish fillets of grasshoppers and pupae, bean products

2! Pretreatment and treatment of barbecue dishes

Meat: in principle, you can't wash it with water ... first remove the fascia ... beef and mutton and then remove the tendons ... cut the tendons horizontally ... generally, the thickness is .5-.5 cm ... the width is 2-2.5 cm and the length is 5-8 cm (the above is suitable for .5-1./ string). (Korean barbecue is sliced. Length × width = The drill bit needs to keep 2 work points ... pay attention to the matching of fat and thin ... (two thin and one fat or one thin and one fat) ... The length of meat can be stored according to the local price, which is suitable for baking on the same day. It can also be stored in an adjustable freezer with a slight frost of -4 degrees for three days. < P > The plate reinforcement can be processed in advance. The No.28 pressure cooker can cook 7 kg of plate reinforcement at a time. The cold water has not passed the plate reinforcement. When the fire boils, it turns to the minimum fire, and the gas starts to be timed. 4 Cut thin slices (the thinner the better) and pierce them horizontally with bamboo drill (the method of sewing clothes). Every 2-3 days, wrap them in plastic bags for quick freezing and preservation. When baking, thaw them with stable water.

Baking: pig heart tube. Processing and storage method of hairy belly on the same board .. Boil them for 15-2 minutes with low fire.

Waist: You can choose to bake them completely or with oil. Or slightly frozen) kidney does not need to be pickled in advance. (Salt baked) Spices

Chicken wings and chicken feet: the whole wing can be cut three times on the surface to taste faster. There is no need to cut the middle of the wing and the tip of the wing. Chicken feet need to be cut to taste. Salted and sealed with thick plastic wrap can be stored in the refrigerator for 3 days.

Fish: freshwater fish are best kept in fish tanks. Now kill and sell. It is more attractive to guests < p Potatoes and other green vegetables with high starch content can be stored naturally. Other green vegetables should be wrapped in newspapers and stored in the refrigerator as much as possible (to keep the vegetables moist)

Seafood: shelled seafood such as oysters, fresh clams, etc. should be purchased in the morning. First, add sea water and soak the oysters to spit sand. Those that are not sold out that day can be wrapped in a three-layer plastic bag and tightly stored in the refrigerator.

Soft seafood such as squid, cuttlefish, cuttlefish and ink. Try to choose imported squid. For example, the frozen squid produced in the open sea in Argentina has translucent flower spots and dark eyes. It takes time to hydrate and bake ...

Other species: insects such as grasshoppers and cicadas are willing to store in quick freezing and bake in warm water.

Baking water fruits

Efficacy: make skin moist and shiny, and increase skin elasticity at the same time.

Ingredients: 1/4 papaya, 1 apple, 1/4 pineapple, 1 pear, 1/4 cantaloupe and 2 bamboo sticks

Seasoning: 1 teaspoon of honey

Practice:

1. Wash papaya, apple, pineapple, pear and cantaloupe first, then remove seeds and peel.

2. heat the fruit skewers on the barbecue grill, bake them with low fire until the skin of the fruit is slightly burnt, and then serve them. Finally, pour honey on the fruit skewers.

Cooking secret: When the fruit skewers are heated, it is necessary to master the heat and make the surface slightly brown, so that the fruit will remain juicy.

Barbecue skills:

Don't turn the barbecued dishes too frequently (except for quick roasting ... such as ribs, dried tuna and leeks.)

Vegetables are cooked when they are cut off. Kidney is roasted with low fire to get oil ...

Soft seafood is covered with oil. The whole squid needs to be extruded and roasted.

Shelled seafood should not wait for the opening. !

1: fire in meat, fire in seafood, fire in river fish, fire in marine fish, fire in chicken wings and ribs, and fire in golden cicada. Summary: fire can be used quickly. Generally, medium fire is used. The slower it is baked, the more it is used.

2: In principle, small marine fish and shrimps do not need to be salted to maintain their original flavor ... Brush the blending oil before putting it on charcoal fire. Immediately after that, brush the sauce, sprinkle the chili cumin, and keep the moisture in the oven quickly. It is suitable for baking in sauce ..

5. Dried fish such as tuna and multiflavor fish require fast. Brush the oil before putting it on charcoal fire. Sprinkle the pepper salt, chili powder and cumin quickly. It is suitable for baking in salt ..

6. Roasted chicken wings and golden cicadas require low firepower. Add 1 kg of salt and 2 pieces of pepper to boil. Put the bamboo stick in a big pot and boil the pepper with salt and water. Cover it with salt and water. Let it simmer overnight. Take it out and let it cool for use. After three days, repeat the brewing.

Function: it is not easy to burn out the salt. It will enhance the flavor of the pepper.

2. Brushing oil and supplementing oil are two concepts. Supplementing oil means that there is little or no oil on the brush. Salt roasting means salting first and then oiling for two or three times. It is suitable for unsalted dishes, such as shrimp, small sea fish, dried fish fillets and insects.

* Sauce roasting is suitable for all green vegetables, soft seafood, meat, seafood with shells and dishes that are not easy to marinate and taste, such as vegetables, squid, little seafood with shells, pork, ribs, chicken, crispy bones, hairy belly, heart tubes, etc.

BBQ tools are

2 carbon clips, 2 carbon shovels, 1 carbon hammer and 2-3 vegetable nets. 1.5 mm or more. 4 mm cold steel plate is made, which is not easy to be baked and deformed.

Standard dimensions: length 1.5 m, width 15 cm-2 cm, height 18 cm, charcoal fire box depth 8 cm. You can add modified blowers at the edge to exhaust smoke and increase firepower ... You can also make the stove size and specific dimensions according to the local consumption level ..

Ordinary ovens can also be ordered by headquarters or purchased and customized by yourself

. Side self-service skewer ovens also choose headquarters to order or purchase and customize themselves

Barbecue staple food selection:

Generally, it is mainly roasted. For example, baked steamed bread, toast, roasted hot dog sausage (with hot dog bread), baked bread, roasted corn, roasted fire, etc.

Zhajiang Noodles ... boiled noodles ... cold noodles, etc.

.

Toast ... you can choose to bake small steamed bread with honey juice (honey mixed with water is 1: 1)

You can choose to brush chicken wings and chicken feet with condensed milk when they are ripe. Meat curing material: grilled fish with onion flavor. Formula: (characteristic index)

1: grilled fish soup formula: 5g soy sauce (baked freshwater fish), 2g fresh soy sauce and 5g white wine (Luzhou-flavor). 2 grams of monosodium glutamate of pepper or 5 grams of chicken essence and ginger slices of onion, 8 grams of clove, pepper, anise and cumin, 5 grams each, are wrapped in gauze and soaked with powder for later use (about 1 fish weighing about 1 kg can be roasted in a constant temperature shell for 15 days and stored in a refrigerator for a long time)

2. Grilled fish powder formula

5 grams of peanut powder (cooked, original, twice as much as ground sesame seeds). 5g of powder (cooked), 5g of perilla frutescens (cooked), 5g of fennel powder, 8g of allspice powder, 1g of cumin powder, 2g of celery seed powder, 1g of dried melon seed powder, 3g of vanilla seed powder, 5g of white pepper, 5g of salt, 12g of monosodium glutamate powder (fine), and blending together

Features: it tastes fresh, fragrant, gets rid of greasy taste, improves digestion and nourishes taste, and is used for baking freshwater fish

Chili powder and spicy powder are added during preparation.

Features: strong onion flavor, tender meat, fresh and delicious. 3. Sauté ed fish with onion flavor is processed, submerged and roasted.

After the fish is slaughtered and cleaned, it is cut to a distance of 1 minute before being put in.