Generally speaking, barbecue sauce and honey are not used in barbecue stalls. Cumin and Chili powder are packed in a bottle. You can add some sugar water to the soy sauce.
Seasonings used in the barbecue process are: oil, cumin, salt and pepper, soy sauce, barbecue sauce and honey.
Ketchup, Chili powder, mashed garlic, chopped green onion and bean paste are generally added according to the requirements of diners after food is loaded or added by diners themselves.
Here, I personally suggest preparing two kinds of soy sauce, one is the sugar water used for barbecue, and the other is the mashed garlic added by the diners themselves. )
Marinate the meat with sauce the day before the barbecue (soy sauce is usually used in barbecue stalls, so if you want to be famous, please try to use soy sauce)
Where you need to turn over and brush oil during barbecue, you won't write it down, because it is not fixed and depends on the actual baking situation.
Meat: chicken, pork, mutton, beef, etc.
Kebab: Then brush the soy sauce once when it is half cooked, brush it again after the first time when the soy sauce is basically absorbed by the meat, and sprinkle cumin when it is basically cooked.
Wings: tip, middle, calf and full wing.
(Generally, the tip of 3 wings is a string, 2 wings are a string, 2 calves are a string, and 1 full wings are a string. )
Tip of wing: Brush oil on both sides, and after the skin is cooked, slash it with a knife a few times, and both sides should be cut open; Then brush the oil, brush the soy sauce after the oil is basically absorbed, brush the soy sauce for the first time after it is basically absorbed, and sprinkle cumin when it is basically cooked.
In the wing: oil on both sides. After the skin is cooked, cut 1 knife at the position of two bones in the wing with a knife. It is best to cut it deeper, which is easier to taste, and both sides should be cut; Brush soy sauce when some cut meat turns white, because the meat in chicken wings is thicker, you can brush it several times; Sprinkle cumin when it is basically cooked.
Calf: Brush oil on both sides. After the epidermis is cooked, make a few strokes on the calf with a knife, and both sides should be opened. When some cut meat turns white, brush soy sauce, because the calf meat is thicker, you can brush it several times. Just sprinkle cumin when it is basically cooked (you can put more cumin)
Full wing: it is basically the place where the above three parts are cut with a knife, and everything else is the same.
Chicken thigh:
When curing, you should cut the chicken leg meat from the bone with a knife, just cut 1 noodles, and then spread the cut meat with a short bamboo stick.
Roasting method: put it flat on the grill like other things and brush it with soy sauce when the meat turns white. You can brush it several times. Because the chicken leg is open, you should pay attention to the seasoning evenly applied to all parts of the chicken leg. Remember to brush the oil and soy sauce on one side during the process, and sprinkle cumin evenly when it is basically cooked.
vegetables
The vegetables commonly used in barbecue are: leek, cauliflower, mushroom, green beans, cucumber, potato, lotus root, eggplant, corn and so on.
If you want to cook for a long time, you'd better wash the vegetables.
Leek: Brush oil on both sides, because leek is easy to burn, so it should be roasted in a place with fire but not very high temperature; Pay attention to brushing oil and soy sauce, and sprinkle cumin when it is almost cooked.
When some leeks are baked together, they are usually stacked together. Pay attention to brush each string of leeks with oil, change the order of leeks when turning over, put the middle outside, brush with soy sauce, and sprinkle it on each string when spreading cumin.
Cauliflower: Cauliflower is easy to burn. When baking, pay attention to turning over and brushing oil, especially the flower part; Cauliflower is not delicious, you can brush soy sauce several times, sprinkle some cumin when it is almost cooked, but add cumin to improve the taste.
Aromatic mushrooms
There are two kinds of mushrooms, one is dry and the other is raw.
The baking method of dried mushrooms: brush oil on both sides before the water boils. This kind of mushroom is easy to cook. Remember to brush the oil on the side during the process, just brush the soy sauce 1~2 times, and sprinkle cumin after cooking.
The baking method of raw mushrooms: brush oil on both sides and turn over; Before brushing soy sauce, cut both sides of mushrooms with scissors, and then brush soy sauce. Soy sauce can be brushed several times. This kind of mushroom has more water, so its taste is a little slow; Just sprinkle cumin when cooking.
Fried green beans
Generally, pinch it to the length of one finger, and then use two threads, so that the string of green beans will not turn;
Baking method: Brush oil on both sides, because green beans are not easy to taste and are easy to burn, so we must pay attention to turning over and brushing oil in this process. Soy sauce can also be brushed several times, and then sprinkled with cumin after cooking.
Cucumber: Generally, it is sliced and baked, and both sides are brushed with oil. When the oil stops dripping, scrub with soy sauce. Cucumber is a very watery vegetable, and it is not easy to taste with soy sauce. Therefore, when the cucumber is basically cooked, you can sprinkle more cumin and use cumin to taste it.
Potatoes:
Usually sliced and baked. Potatoes are easy to taste and not easy to burn, so they are relatively easy to cook.
Baking method: brush oil on both sides, turn over, brush soy sauce repeatedly for about 2 times, and sprinkle cumin after cooking.
lotus root
Lotus root should also be sliced, but not too thin. It is best to cut 1~ 1.5 cm to string.
Baking method: Lotus root is not easy to scorch, but it is not easy to taste, and it is cooked slowly. Therefore, it should be turned over several times. You can brush oil and soy sauce several times, and sprinkle cumin after cooking.
aubergine
There are two ways to bake eggplant, one is slicing, and the other is whole.
Slice baking method: brush oil on both sides, eggplant will absorb more oil, so you can brush more oil; Brush the eggplant with soy sauce for 2~3 times after discoloration, and sprinkle cumin after cooking.
The whole baking method: Brush all the skins of eggplant with oil, bake until the skins change color (don't burn), cut the eggplant from the middle, but don't cut it off, then brush the oil and soy sauce inside, and sprinkle cumin, garlic paste and chopped green onion after cooking.
corn
There are also two ways to roast corn, one is to use oil, and the other is to use honey.
Oil roasting: evenly brush the corn with oil, brush the soy sauce after the oil is absorbed by the corn, brush the oil after the soy sauce is absorbed, and repeat until the corn is cooked; Corn does not ripen easily. In this process, we should pay attention to rolling the heating surface of corn to make it evenly heated. Because corn is difficult to taste, we should brush soy sauce repeatedly. Sprinkle cumin evenly after cooking.
Honey baking: Brush the corn with oil evenly, brush the honey after the oil is absorbed by the corn, and brush it several times. Pay attention to rolling the corn so that honey can fully cover the surface of the corn. When the corn is almost ripe, brush with soy sauce until the corn is ripe, and finally sprinkle with cumin.
Seafood: fish, shrimp, shellfish, oysters, etc.
fish
Generally used for barbecue are saury and squid. Saury is easy to cook, easy to taste and light in smell; Squid is more fragrant and chewy.
Saury: First, draw a few lines diagonally on the fish with a knife, then brush it with oil. Brush the meat at the knife edge with soy sauce when it is cooked. Pay attention to turning it over and brush it with oil and soy sauce to make the fish fully tasty. Sprinkle cumin and salt and pepper when it is cooked.
Squid: Squid should be scratched a few times with a knife and fully oiled, especially the beard part is the easiest to burn, so pay attention to turning over and oiling when baking; When the squid surface is cooked, brush it with soy sauce, turn it over and brush it several times repeatedly, and sprinkle cumin and salt and pepper after cooking.
shrimp
There are two ways to roast shrimp, one is shrimp, and the other is shrimp.
Shrimp: Brush the whole shrimp with oil, brush it with soy sauce after the shell changes color, and sprinkle cumin and salt and pepper after the whole shrimp turns red.
Shrimp: Shrimp is easy to cook, so be careful not to burn it; Brush the oil thoroughly, brush the shrimp with soy sauce when it starts to change color, and sprinkle cumin and salt and pepper after cooking.
shellfish
No matter what kind of shellfish it is, the roasting method is similar. Shellfish commonly used for barbecue are: clams, scallops and so on.
Baking method: wrap the shellfish in tin foil, bake until the shells are open (scallops are usually open, so you should grasp the time yourself), cut off the upper end of the tin foil with scissors, and brush with soy sauce, because the shellfish itself already contains water, so brushing 1 time soy sauce is enough. After cooking, sprinkle with cumin and salt and pepper, and add some mashed garlic according to customer's requirements (note that shellfish must be served with soup on a plate)
Oyster: Generally speaking, oysters are half-shell and can be roasted directly. Remember to brush soy sauce during the process, about 1~2 times. After cooking, sprinkle cumin and salt and pepper, and add some garlic according to customer's requirements to remove the fishy smell.
Note that shellfish and oysters do not need to be oiled, and the original flavor is better.
Others: ham, meatballs, sausages, dried bean curd, bean curd skin, steamed bread, ginkgo (this word is missing, so use this "fruit" instead) and so on.
In fact, cooked food is best baked, and the baking method is basically the same.
Ham, meatballs, sausages: these are all foods that have been tasted. You don't need to brush soy sauce when baking. Pay attention to thorough baking. After cooking, sprinkle cumin on it.
Dried bean curd and bean curd skin: bean products should be turned over with oil, because they have no taste and moisture. You can brush soy sauce several times and sprinkle cumin after cooking (bean curd skin can also be rolled up and baked with coriander, which is delicious).
Small steamed bread: Brush oil fully, because small steamed bread is easy to burn, so you must pay attention to turning over and brushing oil when baking, and sprinkle cumin after baking until the surface is golden yellow (according to customer's taste requirements, it is decided not to brush soy sauce when baking).
Ginkgo: Brush the oil thoroughly. Ginkgo is not easy to penetrate. Pay attention to turning oil and soy sauce when baking, and sprinkle cumin when the edge of ginkgo is golden.