The so-called barbecue seasoning is good, and the barbecue is indispensable. Whether it is skewers, BBQ or barbecue, barbecue seasoning is very important. Barbecue seasoning is divided into sauce for brushing and dipping seasoning. 1 onion, 1 cup of apple juice, 2 tablespoons of honey, 2 tablespoons of white vinegar, mustard 1 spoon of sauce, appropriate amount of pepper and salt. Pour the soybean paste into it, add an appropriate amount of water, stir evenly while cooking; add sugar, chili powder, chicken essence and salt, stir until even. Mainly used for mutton, chicken neck, chicken wings and other chicken raw materials. The marinating time depends on the size of the meat. In summer, under normal temperature conditions, chicken wings can be marinated for 2 hours. The larger the piece of raw material, the longer the marinating time will take.

This is seasoned and colored. For example, when making raw grilled chicken heads, brush a layer of this material before grilling to give the raw materials a base flavor and color. 320 grams of soy sauce, 150 grams of water, 15 grams of Sichuan peppercorns, 10 grams of star anise, 20 grams each of onion and ginger. Bring to a boil over high heat, let cool, soak for three or four hours, remove the residue and extract the juice. It’s just a handful of salt, a handful of chili powder, and a handful of cumin. It doesn’t need to be marinated in advance, and it doesn’t need to be brushed with oil when grilled. I think this best suits my taste. 100 grams of short chili peppers and 100 grams of long chili peppers, cut into small sections. 50 grams of Sichuan peppercorns and 50 grams of Sichuan peppercorns. 100 grams of cumin. 150 grams of cumin. 100 grams of white sesame seeds. 120 grams of salt. 50 grams of sugar. Green onions, ginger and ingredients are fried in rapeseed to create a fragrant aroma, and the oil inside is used to marinate the mutton pieces.

For example, add fine salt, monosodium glutamate, chicken powder and garlic powder, a little sugar, mix well, and the barbecue ingredients are ready. In actual barbecue, light soy sauce and spice oil are required. To improve the taste of food, such as sweet and spicy, hot dogs, sausages, etc.: try to use low heat. Except for vegetables, it is best to put them in a tin foil box and grill them by stewing. The hotter the fire, the better. Chop the pickled peppers and Pixian bean paste (you can use a food processor to beat them) into puree. Heat 1500 grams of salad oil, fry the chopped pickled pepper bean paste until red oil appears, and pour it into the ingredients in 1.