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Crispy barbecue with barbecue ingredients
Crispy barbecue should focus on two important points, seasoning formula and baking, and others are easy to learn. The process is as follows:

1. All kinds of diseases-free, non-toxic and non-perishable foods, such as pigs, cattle, sheep, chickens, geese, frogs, vegetables and fruits, can be pickled and baked in this way. ,

Second, the formula 1, mutton skewers: the amount of spices to be added to 5 kilograms of fresh meat. Formula 1: 1.5 package of Xinjiang mutton kebabs (produced in Wuhan), 70-90g of monosodium glutamate (with freshness of 99%, all below), 36g of refined salt, extra fresh mutton 1 package (produced in Wuhan), ginger and chives (finely cut). Put the above raw materials into cut meat strips, mix them evenly, marinate for 65,438+00 minutes, and then string them with bamboo sticks. Formula 2 to be roasted: thirteen spices 1 00g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh1bag, ginger and chives 40g each. Put the above raw materials into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted. Note: the dry humidity of the above two methods is that mutton skewers can absorb spices without running water. When the water comes out, it will be thin and it is not easy to maintain the flavor. When you use oil, it is better to hold a handful of meat in your hand and feel moist without water. You can choose from two recipes, and you can mix dozens of foods.

2. Chicken wings, chicken tips, chicken legs, duck wings and other foods, such as chickens, geese, pheasants, quails, young pigeons and so on. The formula is as follows: 2 packets of spicy and smelly dry ingredients (made in Wuhan), 60 grams of refined salt, 90 grams of monosodium glutamate, 30 grams of special fresh 1 packet, 30 grams of ginger and leek, 20 grams of loose meat powder, 7 grams of sugar and 0/50 grams of red starch/kloc-0 are required for 5 kg of food. If the mixture is dry and the ingredients can't be touched, it is necessary to add water appropriately so that the seasoning can be completely touched on the meat, not too thin. These are all baked with raw materials.

3. All kinds of chicken, duck and goose web. The formula is as follows: 5 kg of food is washed and put into the pot until it is submerged by water. Add110g refined salt, 80g ginger (crushed),100g monosodium glutamate, 50g fresh shallots and10g pepper for later use.

4. Fish: The formula for making all kinds of fish into semi-fish, fish skewers, whole fish and fish tails is: 5 kg of fresh fish, raw materials: thirteen spices 100g, 60g of refined salt, 90g of sugar, 80g of monosodium glutamate, extra fresh1/package, ginger and chives (chopped). Mix the above raw materials with fresh fish evenly, keep the same degree of dryness and wetness as mutton skewers, marinate for 30 minutes, and then put on mutton skewers for baking. Special reminder: In order to correctly master the marinating methods of various foods and bake out special flavors, our department specially changed the soaking method of "Xinxiang cellar water" to the method of directly marinating spices, in order to worry that you will not master the concentration and taste when using "Xinxiang cellar water". In this process, some compound finished spices already contain some Chinese herbal medicines.

5. Pork ribs: All animal ribs are made according to the following formula: 5 kg of fresh ribs, 13 kinds of spices 1 0g, 20 g of spiced powder, 36 g of refined salt, 30 g of pine meat powder, 8 g of sugar, 80 g of monosodium glutamate and extra fresh1kloc. Mix the above raw materials and ribs evenly, marinate them for 20 minutes, and then string them together for roasting. 6. Vegetables: pumpkin, eggplant, potato chips, potatoes, corncob, cabbage and other varieties. The formula is: sweet potato starch 500g, refined salt 1500g, monosodium glutamate (fine powder) 400g, extra fresh 1 two packs, thirteen spices 420g and sugar 30. 50 grams of Arnebia euchroma powder (edible spice) obtained by mixing the above ingredients evenly is bagged and baked. When putting the skewers on the stove, use a spoon to spread the powder on the vegetable blocks, and put about 1g for each skewer, with 0.5g on each side, and then bake them evenly with a brush dipped in oil. You can bake 3-5 strings of essence and taste it yourself, and then increase or decrease the amount of powder according to the local taste.

3. Wash the roasted meat and vegetables first, and then cut the meat into 2-4 cm long and 0.8 cm wide squares (which can also be customized): the ribs are priced according to your local market price; After scaling the fish, break it, gut it, wash it, and cut it into pieces 12 cm long or the whole fish with infinite length: lotus root is used to pierce the raw lotus root. Then the bamboo sticks are strung together: the meat is placed in a T-shape; Fish, eggplant and other large strings use two for each string.