Barbecue recipe!

Barbecue means that fish or vegetables are strung on an iron frame and passed through a moderate high temperature by a charcoal fire or a high-temperature stove, so that the hard film on the surface of the material is golden yellow, and the flavor is included, making a dish with a unique burnt flavor. It can be divided into two types: direct fire barbecue or indirect fire barbecue. Direct fire barbecue is a way to barbecue food directly on the fire, and there are six types:

Vegetarian cooking: Food is barbecued directly on the fire without seasoning, mainly fish, which can not only retain the original flavor, but also have the effect of removing fishy smell.

Salt roasting: spread salt all over the ingredients before roasting, suitable for roasting fish and seafood.

Miso Roasting: While roasting, spread salt and soy sauce, and then spread miso to add flavor, among which fish, tofu and white radish can highlight its mellow and unique flavor.

Pu Shao: When barbecuing long fish, after the belly of the fish is cut open, bamboo sticks cross the fillets, which is named after it looks like Pu Ye at first glance. Pu Shao eel (roasted eel) is the most famous.

Roasting: while roasting, rinse with thick sauce, and repeat it until the ingredients are cooked, which is more commonly used for fish with thick fat.

Yun Dan Roasting: Mix the egg yolk with sea urchin sauce, and spread the sauce evenly on seafood ingredients such as abalone and shrimp while roasting. The baked ingredients can be bright yellow and attractive.

The common types of indirect barbecue are Bao Shao, skewer Shao, iron pot Shao, teppanyaki, shell Shao, pot Shao, rock Shao and net Shao. We have seen many stores use the above barbecue types alternately, but skewering and miso roasting are the most popular and the prices are the most acceptable. The skewers are also divided into metal skewers and bamboo skewers because of the size of the ingredients and the type of baked food. Metal skewers are made of iron or stainless steel, and round skewers are generally more common, but if you want to barbecue whole fish, it is suitable to use flat skewers.

In the selection of skewered ingredients, the seasonal fresh materials are the key points, among which chicken breast, chicken wings, chicken legs, chicken buttocks and even chicken skin are many people's favorite, so chicken has long been one of the skewered ingredients.

Here, I'd like to introduce the top five most popular kebabs: kebabs with scallions-chicken with elastic teeth and chicken skin with fragrant scallions, which is the most common combination of kebabs. Chicken meatballs-ground chicken legs into minced meat, stir with the minced meat cooked with wine, add a little red miso and egg yolk, knead them into a round shape, add kelp broth to cook them, and then string them into bamboo sticks for barbecue. The dripping gravy is mouth-watering. Roasted chicken leg-roasted chicken leg with bone and juice, which has a generous feeling when eaten. Roasted chicken breast-excellent maturity and fresh taste, which is very popular among girls. In addition, the chicken butt with soft cartilage and rich fat is also the favorite of Japanese gourmets today, so you might as well try it.

When eating barbecue, beer is the most common drink, and cold beer with fragrant barbecue has always been recognized as the best combination. After eating, the skewers should be put into the skewer prepared by the store. Never use them to pick your teeth or put them around, so as to draw a perfect stop for the barbecue trip.

Comprehensive kebabs

Ingredients: 3 fresh mushrooms, bamboo shoots and lotus roots each100g, cooked quail eggs, shrimp balls, fish plates, Huazhi pills, bamboo rolls, oil tofu and burdock pieces each 30g, and 2 tablespoons of roast sauce.

Practice: 1, fresh mushrooms are pedicled and washed; Peel bamboo shoots and lotus roots, wash and cut into thick slices; Cleaning burdock blocks and bamboo rollers, and cutting into sections; Wash Huazhi Pills, Shrimp Pills, Cooked Quail Eggs, Fish Plate and Oil Tofu. 2. String all the materials into bamboo sticks respectively, put them on a baking net and bake them until they are cooked, then evenly spread the baking sauce back and forth for three times, until they are roasted to taste and served on a plate.

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

First, material selection

All kinds of food, such as pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits and so on, which are disease-free, non-toxic and non-rotting, and fresh in color can be pickled and baked in this way. ,

Second, the formula

1, kebabs:

5 kilograms of fresh meat should be added to the amount of spices.

Formula 1: Xinjiang mutton skewers (made in Wuhan)/kloc-0.5 package, 70-90g monosodium glutamate (freshness is 99%, which is used below), 36g refined salt, extra fresh 1No. 1 package (made in Wuhan).

Put the above raw materials into the cut meat strips, mix them evenly, marinate them for 10 minute, and then use bamboo sticks to string them for baking.

Formula 2: thirteen spices 1 00g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh 1No.1package, ginger and chives 40g each, sugar 7g, pine meat powder 25g and red summer starch 250g.

Put the above raw materials into the cut fresh meat strips, mix well, and marinate until 15 minutes, which can be strung together to be roasted.

Note: the dry humidity of the above two methods is that kebabs can absorb spices without running water. When water comes out, it will be thin, so it is not easy to keep the flavor. When it is dry and consumes 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, drumsticks, duck wings and other foods such as chickens, geese, pheasants, quails and squab. The formula is as follows:

5 kg food needs to be added: 2 packages of spicy and smelly dry materials (made in Wuhan), 60 grams of refined salt, 90 grams of monosodium glutamate, extra fresh 1 package, 30 grams of ginger and chives (chopped), 20 grams of pine meat powder, 7 grams of white sugar and 0/50 grams of red starch.

Fully stop the above raw materials and 5 kg of food, marinate for 20 minutes and wear them into a string. If the mixture is dry and the ingredients can't be stained, water should be added appropriately to make the seasoning completely stained on the meat, and it should not be too thin. These are all baked with raw materials.

3. A variety of chicken, duck and goose claw, with the formula as follows:

5 kg of food is washed and put into a pot until it is submerged with water, then added with refined salt110g, ginger (broken) 80g, monosodium glutamate100g, fresh chives 50g, pepper10g, and cooked with medium fire until the claws are big and straight.

4. Fish: The formula for various types of fish to wear into half-fish, fish skewers, whole fish, fish tails and other varieties is:

Raw materials for 5 kg of fresh fish: thirteen spices 1 00g, refined salt 60g, white sugar 90g, monosodium glutamate 80g, extra fresh 1No.1package, ginger and chives 40g each, fragrant sauce 60g (see below), and sweet potato powder/package.

Mix the above raw materials and fresh fish well, keep the same degree of dryness and wetness as kebabs, marinate for 30 minutes, and then wear the kebabs to be roasted.

Special reminder: In order to correctly master the marinating methods of various foods and bake special flavors, our department has specially changed the soaking method of "Xiangxin cellar water" to the direct marinating method of spices, in order to worry that you will not master the concentration and taste when using "Xiangxin cellar water".

In this process, some compound finished spices already contain some Chinese herbal medicines.

5. Pork ribs: All animal ribs are prepared according to the following formula: 5 kg of fresh ribs, with thirteen spices 1 10 g, 20 g of spiced powder, 36 g of refined salt, 30 g of pine meat powder, 8 g of white sugar, 80 g of monosodium glutamate, and extra fresh 1 package.

Mix the above raw materials and ribs evenly, marinate and crisp for 20 minutes, and string them to be roasted.

6. Vegetables: Pumpkin, eggplant, chips, potatoes, corn cob, cabbage and other varieties are formulated as follows:

500g of sweet potato starch, 500g of refined salt 1 500g, 400g of monosodium glutamate (fine powder), 2 packets of extra fresh1No.,420g of thirteen spices, 30g of sugar and 50g of sesame150g. 50g of Arnebia euchroma powder (edible spice), and evenly mixing the above to obtain essence powder, and bagging for later use.

When baking, first put the worn vegetable skewers flat on the stove, then pour the powder on the vegetable blocks with a spoon, each skewer is about 1 g, and each side is put with 0.5g. Then, brush them with oil and brush them evenly. You can bake 3-5 strings of essence first and taste it yourself, and then increase or decrease the amount of powder according to the local taste.

Third, wear a string

Wash the meat and vegetables to be roasted first, and then cut the meat into square strips with a length of 2-4 cm and a width of 0.8 cm (it can also be customized): the ribs are cut and priced according to your local market price; After the fish is scaled, it is broken, and the intestines are cleaned and cut into pieces with a length of 12 cm or whole fish with unlimited length: the lotus root is used to pierce the raw lotus root. Then the bamboo sticks are put into strings: the meat is put into a T-shape; fish, eggplant and other big strings use two sticks for each string.

Fourth, baking

1, fire: first clean the oven and put it away, add charcoal (millet charcoal) to light it, let the charcoal burn fully, and then cut the charcoal fire with tongs and spread it into a fire layer with a thickness of 1.5-2 cm.

2. Baking: Put the food skewers on the stove surface, directly brush the meat and ribs with oil (both sides are brushed) and bake them over and over again. The skewers look like oil bubbles are rolling, and the color turns white and yellow, indicating maturity. Chicken feet should be roasted until there is a frying noise, chicken wings should be roasted until they are brown and big, and chicken legs should be roasted with a knife while brushing oil until they are brown, and there is no blood overflow inside, indicating maturity. The baking time should depend on the size of the heat and the variety of skewers, but never scorch them. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or powder in time when the food is baked to 90% maturity. Brush it with oil and bake it a little, so it can be sold out of the furnace. Do not eat spicy food without spicy powder.

3, vegetables should be placed on the stove surface, then add vegetable powder, brush it with oil brush and brush it evenly, toss and turn the eggplant and other baked soft and baked yellow, sprinkle with spicy powder and cumin, brush the oil and bake it for a few seconds and then sell it.

Note: 1, use vegetable oil and salad oil, and prohibit sesame oil and lard.

2, brush with oil should be wiped off the excess oil on the cylinder, brush on the string does not fall into the fire smoke shall prevail.

V. Pricing:

Generally, according to your local market conditions and living standards, you set your own sales price. The reference price is: ribs 2-4 yuan/skewer, kebabs 0.5-2.00 yuan/skewer, chicken feet1-kloc-0/.5 yuan/skewer, chicken legs 4-5 yuan/skewer, vegetables 0.5 yuan/skewer, fish 1-8 yuan/skewer.

Six, oven production

(1) according to your local and Xinjiang barbecue oven shape.

(2) On this basis, make the furnace length 1.5 m, width14-15 cm, depending on your personal height, subject to the top of your navel.

(3) It is best to make a cabinet under the oven to put food, a workbench to put spices by the chest, and spray-paint decorations in front of the oven to write the name and price of the barbecue.

Attachment: preparation of fragrant sauce

1, ingredients: 500g pickled pepper, 50g sesame paste 1 50g, 200g peanut butter, 40g chili oil, 30g garlic kernel 1 00g pepper powder, 80g monosodium glutamate, extra fresh1No.1package.

2. First chop the pickled pepper, peel and mash the garlic cloves.

3. Fill a porcelain with sesame paste, peanut butter, garlic powder, pepper powder, Texian 1, chicken essence, sugar, salt, etc. and mix well.

4. Burn the vegetable oil until it is 80% cooked, add the pickled pepper to fry until fragrant, then pour it into the prepared porcelain and cover it. Let it cool and taste it again. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light. It becomes a fragrant sauce.

Baking technology of "Koukouxiang tofu skewers"

Tofu, which has a long history as a national dish, is prepared by spices and Chinese herbal medicines, and the baked tofu has a unique style and pleasant aroma. The process is as follows:

1. Configuration of "Tofu Spice":

500 grams of sweet potato starch, 60 grams of Chili powder, 20 grams of pepper powder, 30 grams of dried beef powder, 30 grams of chicken essence, 30 grams of star anise, 20 grams of fennel, 4 grams of licorice essence (optional), 30 grams of cumin 15 grams, 30 grams of dried shallots (optional), 20 grams of dried ginger powder, 270 grams of monosodium glutamate, and extra fresh. 650 grams, 200 grams of citric acid peel powder (natural color), 3 grams of flavoring agent (ten kinds of flavoring agents such as meat flavor or shrimp flavor can also be replaced by 320 grams of thirteen spices or spicy and smelly dry materials).

The above raw materials can be bought in spice shops and Chinese herbal medicine shops all over the country.

Second, the modulation method:

1, first all the raw materials are ground into fine powder.

2. Each pot or barrel is filled with the above raw materials and mixed well.

3. Use food bags or bottles to seal the evenly mixed materials for substitution.

Third, wear tofu:

1, first of all, order white tofu with a length of12cm, a width of 4.6cm and a height of 0.8cm from the tofu factory, or order tofu with a length of12cm, a width of 7cm and a height of 0.8cm. Generally, these two models are the main ones.

2, tofu should be tender and slag-free, soft and unbreakable, hard and odorless.

3. Wear two bamboo sticks along the length of each bean, and then cross the small mouth with a knife.

4. Put the worn tofu into the basin. Add water to soak, and then put 80 grams of edible salt into every 100 string of tofu, so as to submerge the salty taste.

Fourth, baking:

Put the millet charcoal in the barbecue oven, ignite it, put the bean curd skewers on the stove after the millet charcoal is thoroughly penetrated, then put 0.6-0.8g of special bean curd spice on each piece, moisten it with a brush and vegetable oil, brush it evenly, turn it over and brush it evenly according to 0.6-0.8g of ingredients, and there is another basis for adding bean curd ingredients, which is to see how well you soak it in bean curd salt. If the soaked salt tastes strong, reduce the tofu spice, otherwise increase the dose of tofu spice. In a word, you bake a little first, then taste it with others, and then adjust the specific amount of tofu according to the taste of your local people, but it should be based on ours.

When one side is baked into golden brown, the oil bubbles roll and then the noodles are baked in the same way, so it is baked over and over again for 3-4 times. When the whole piece is golden yellow, the incision is cracked, and the tofu is fired, which means it is mature when it smells fragrant. At this time, it should be immediately sprinkled with Chili powder, cumin powder and fresh chives to sell and eat. Generally, it is baked now and eaten cold, and it tastes worse.

Five, other spices tofu hungry roast:

1, spicy tofu: on the basis of the above flavors, add spicy powder after baking.

2, fish-flavored tofu: add edible fish powder to the original seasoning or add appropriate amount of ginger powder, fish coriander and so on after baking.

3. Garlic-flavored tofu: Add the crushed garlic on the basis of the original flavor and bake it.

4, fruity tofu: according to their own tastes, add bananas, apples and other essences when cooking, and each string can be 0. 1 g.

5, other fragrant tofu: add milk-flavored, chocolate-flavored and other edible flavors according to their own tastes, and there are dozens of kinds.

Six, sales price reference:

If it is white tofu with a length of 12 cm, the comprehensive cost of each string is 9 cents-1.2 jiao, and the selling price is 0.5 yuan. The comprehensive cost per string of marinated tofu with a length of 1 2cm is 0. 13 yuan -0. 15 yuan, and the price is1yuan.

Seven, matters needing attention:

1, spicy taste should be added according to your local taste.

2. Don't bake the millet charcoal when it is not completely burned, or when there are firewood and lampblack, so as to avoid burning, blackening and bitter.

3. Be sure to bake the tofu and sell it when it is yellow, fired and fragrant.

4. All baking oils are mainly vegetable oil and salad oil, and other oils are not needed.

Say clearly

The ingredients in the formula can be purchased from local food markets, especially stalls in large food markets and farmers' markets, as well as places around these markets that deal in condiments, spices and other varieties and have a large scale. Some seasonings may not be available, but some of them are not very effective and not necessarily strict. Some dosage, for the sake of indication, can be flexibly mastered. Just like cooking, it depends on the taste, and you can experiment several times. The following formulas are not available in our place, so I substitute them with the following:

Xinjiang mutton skewers (if you can't buy them, you don't need them) are extra fresh 1No. (substitute extra fresh flour)

Lithospermum powder (replaced by other edible spices), there are many spices used for barbecue in food markets or supermarkets, and you can succeed if you choose them flexibly.

The formula of Bazhen braised pork: Radix Angelicae Dahuricae 25G, Fructus Amomi 25G, Fructus Amomi 25G, Fructus Anisi Stellati 25G, Yuguo 15G, Fructus Tsaoko 15G, Cortex Cinnamomi 15G, Radix Glycyrrhizae 15G, Fructus Foeniculi 15G, and Cumin/.

* * * meter 19 flavor This is her original formula. When she advertised, she said that there were more than 30 flavors (in fact, there were only this 19 variety) of eight treasures, but they were just some flavors. There are many kinds of flavors, so you can choose them yourself.

Personally, I think that adding essence makes brine more fragrant, but it is unhealthy. Eating too much essence will do harm to human body. This is not a real skill, and customers will know sooner or later, which will be even worse for their business.

Special flavor barbecue formula:

Meat flavoring agent half a catty

Hexyl wheat tooth powder 1 2

Beef essence 1 kg

2 liang of pig bone essence or 1 liang of chicken bone essence.

Meat tenderizer (the trump card is enough) is packed in 4 bags of 500g or 2 bags of1000g.

Raw flour (corn starch) packed in 3 bags of 250g.

Onion powder is 5 Liang (if you can't buy it, you can use chive powder instead)

Pepper powder 2 Liang

White pepper powder 3 Liang

Spiced powder 2 Liang

Thyme powder 1 2

Weixiangsu 25 g

Shell column powder150g

Water retaining agent 3 Liang

Meat products flooded preparation 4 Liang

Weidan 2 Liang

Papaver powder 1 Liang

Specific flooding method;

The amount of meat per catty is: One spoon (white porcelain spoon for home use) is 8g, or the dosage of one and a half spoons with bones is larger than two spoons. When it is flooded, add chopped fresh onion foam to each catty of meat 1 5-20g. Soak fresh onion foam and pepper in water (add a flat spoon to each catty). Add about 30g of fresh onion foam to each catty of bones, or add fresh soy sauce to each catty1 It is forbidden to put salt into blended oil15g for 00g of meat (eggs can be put into every 5kg of meat, and eggs are not needed if the meat is less than 3kg). On the basis of the above submerged amount, add more powder, soy sauce or soy sauce15g (to see the sauce red), add more salt10g.

Specific procedures; Stir well in the powder, add fresh onion powder and pepper water, pour egg soy sauce and blended oil, and mix well for 5- 10 minutes. The above seasonings can be bought in the market. If onion powder is not available, chive powder can be used instead of injection. Spicy curry, spicy curry and other flavors are added during baking. Please add them as appropriate.

Second; Brazilian flavor ingredients list

Material one; Red rice flour15g is boiled and added to meat (15g is added with 50g of water).

Material 2; Buckwheat tooth powder1.5g rosemary10g chopped papaya powder15g thyme powder 8g salt 8g mustard powder 5g curry powder10g purple salt powder15g ginger powder 5g chicken powder10g monosodium glutamate, and mix for later use.

Material 3; Red wine15g fresh soy sauce15g blended oil15g

Specific procedures; Rub the first ingredient evenly into the meat, cool it, put the second ingredient into the meat and mix well. Add the third ingredient. Finally, dry fry the black pepper and hammer it into fine particles and press it into the meat. Immerse it for about 30 minutes.

Third; Xinjiang flavor

Tender meat powder1000g onion powder, half a catty of purple salt powder and half a catty of custard powder. Add onion foam, put pepper water and octagonal ginger slice water and drown them together.

Production of blending oil; After the soybean oil is boiled, stop the fire and put the onion. Ginger slices and anise peppers can be fished out when the onion is browned. In addition, pork and mutton are tender than beef, and less materials are used than beef.

Grilled fish formula;

Add 20 grams of fresh soy sauce to half a catty of soup (freshwater fish) soy sauce.

50-60g of blended oil or peanut oil.

Liquor height15g

Red wine10g

8 grams of balsamic vinegar

20 grams of sugar

Flavoring agent (beef essence)10g

Custard powder15g

Thyme powder10g

Black pepper, Zanthoxylum bungeanum and Illicium verum salt grains each10g

Soak the onion, ginger, monosodium glutamate and chicken powder with the above seasonings for later use.

Powder; Peanut, sesame, perilla, fennel, spiced powder, salt powder, salt powder12g monosodium glutamate10g or more seasoning should be ground.

Processing method; Make a grilled fish clip, cut a few knives on the slaughtered fish, adjust the powder to a thin beard with soup, brush it on the fish and bake it in medium heat to make it golden. If you want to eat spicy food, sprinkle pepper and pepper noodles.