Homemade Chili sauce
Red pepper1000g, tomato1500g, sweet noodle sauce 500g, garlic 250g, peanut 250g, sugar 250g, salt 250g, peanut oil125g and monosodium glutamate 50g.
Practice: (1) Grind pepper, tomato, garlic and peanut with meat grinder, add sweet noodle sauce, sugar and salt and stir well. ⑵ Heat the oil in the pot, stir-fry the above materials, pour them into a basin when cooked, cool them, add monosodium glutamate and mix well to serve.
Detailed method of Korean Chili sauce
Pepper, garlic, onion, ginger, dried seaweed, a little flour and a pear. Season with salt and monosodium glutamate.
Chop the shrimp skin, or put shrimp paste or ready-made shrimp paste. Mash or chop onion, ginger and garlic into fine powder.
Boil two cups of water in a pot, add flour, gently stir until it becomes paste, add shredded shrimp or shrimp paste, and then add pepper powder to stir. A little colder. Put the onion, ginger and garlic in. Now chop up the pears and put them in the Chili sauce.
I didn't think it was spicy enough after cooking, and the garlic didn't come out. So when the Chili sauce was completely cold, I added chopped Chili and garlic. After stirring, the taste comes out at once, very strong and fragrant ~ ~ ~ put it in a clean bottle or fresh-keeping container. After a long time, the sauce tastes better and better.
Korean barbecue sauce
Ingredients of Korean barbecue sauce: 1 tbsp miso (low salt content), 1 tbsp Lin Wei (Japanese wine vinegar), 1 tbsp sugar, 1 tbsp water, 1 tbsp minced garlic, 65438+ mustard.
Production method:
1. Carefully mix miso, Lin Wei, sugar and water.
2. Add minced garlic and drizzle with chopped green onion and chopped parsley.
Tips:
If it is not salty enough, you can add a proper amount of soy sauce. If you can't buy Lin Wei, you can use a little white vinegar instead.
Usage: Suitable for barbecue. You can also brush a layer before barbecue.
Small? Gua pickle
Vegetable ingredients
(1) cucumber 10 carrot 1 white radish 1/2.
(2) 2 tablespoons garlic onion (cut into pieces) 1 ginger juice 1 tablespoon pear juice 1/4 cups.
(1) 2 tbsp salt.
(2) 5 tablespoons of sesame oil and appropriate amount of Chili powder 1 tablespoon.
Cook (1) cucumber, wash and drain, cut into 2cm long sections, pat gently with the back of a knife, wash and peel carrots and white radishes, and shred for later use.
(2) Add 2 tablespoons of salt to the material (1)? Soak for about 2 hours, then filter out the salt water and drain it for later use.
(3) Stir the material (2) and the seasoning (2) together, then mix them into the material prepared by the method (1) and put them into a thoroughly drained crock? The dye can be eaten after being refrigerated for about 3 days, and the storage time is about 1? .
nutritional ingredient
Cucumber-The edible part of cucumber is the young ovary. The fruit is oily green or emerald green. Fresh and tender cucumber has thorns on its top, which makes it very attractive to eat. The flesh is crisp, sweet and juicy, and the taste is fragrant. Cucumber contains carotene in its nutrients. Ascorbic acid and other minerals beneficial to human body.
Method for making tomato sauce
The main raw materials are tomatoes, sugar and vinegar.
Equipment and appliances steamer, gauze, etc.
The production method selects about 2 kilograms of ripe tomatoes without rot and diseases and insect pests, washes them, puts them in a steamer, peels them, and then filters out the seeds with clean gauze to leave pulp. Weigh 150g vinegar, soak it in about 15g spiced powder for 2 hours, then add 0.3-0.4kg white sugar and 35-50g salt to completely dissolve and mix, and pour it into tomato pulp. Then mix a little onion, minced garlic and a proper amount of pepper with tomato sauce, and put it in a pot and cook it over low heat. Stir while cooking until it is thick and paste, then put it in a clean and dry glass bottle and seal it. Store in a low-temperature and dry place.
The technological process includes material selection → cleaning → cooking → peeling → filtering out seeds → soaking and adding sugar and salt → pouring into tomato pulp → adding onion → mixing evenly → stewing → bottling and sealing → storing for sale.
Step 1: Wash the naturally ripe tomatoes, put them in the microwave for 2 minutes, take them out, peel them and mash them into mud.
Step 2: Take a pot and add some water and sugar. When the water boils, add tomato sauce and a little white vinegar and stir constantly. When the water is gradually collected, you can leave the fire.
Step 3: put it in a clean glass bottle, let it stand, naturally cool it, and put it in the refrigerator for refrigeration.
Be careful, don't do too much at a time, just use it for a week.
Method for making garlic hot sauce;
Ingredients: pepper and tomato.
Accessories: ginger, garlic, salt, sugar, rice vinegar.
Exercise:
1. Take fresh pepper, 500g tomato, a slice of ginger and two garlic. Put it into a blender and beat it into paste;
2. Put a small bowl of water in the wok and cook it on medium heat. Put all kinds of pastes in the wok and add sugar while cooking the sauce (leave half of the garlic at the end).
(a little), salt, rice vinegar, half a bottle;
3. Remember to keep stirring with a spoon to prevent the pan from sticking, and turn off the fire from thin to thick;
4. Pour the remaining minced garlic, cool and bottle.
Precautions for operation:
1. Friends who are not good at spicy food can add some red pepper, and more tomatoes and sugar will relieve it.
Reduce the spicy feeling;
2. The seasoning is added in a certain order, and it should be put down in the order of sugar, salt, vinegar and soy sauce. This is due to
Therefore, if salt is added first and then sugar is added, the permeability of sugar will decrease and the amount of sugar added will increase. If the vinegar is put too early, the sour taste will easily dissipate.
Finally add soy sauce. If you like, you can also add some monosodium glutamate to the last link.
The practice of Korean hot sauce!
This is my mother's killer! I guarantee that the certificate is absolutely delicious and authentic! Because my dad's Korean friends eat up the hot sauce every time they come to my house for dinner. If they eat it, they will not only pack it, but also take it away. I am so angry! ! !
Ingredients: 1 kg of yellow sauce, half a catty of syrup (preferably Korean), 2-4 pieces of Chili noodles, depending on personal taste.
Practice: put the yellow sauce in a small pot with a lid, pour the syrup, stir well, cover it and heat it in a microwave oven. I don't know exactly how long it will take, but I know that after the yellow sauce bubbles, just take it out. After cooling, pour in the Chili noodles, stir them evenly, then put them in a microwave oven for heating, take them out after bubbling, and add monosodium glutamate.
You're finished. It's better than the Korean hot sauce sold in the supermarket!
Classification of Korean Chili sauce practices
0 1 Korean Chili sauce
Ingredients: A glutinous rice flour 60 g water 60 g B miso 50 g sugar 20 g Chili powder 20 g C vinegar half teaspoon wine half teaspoon salt half teaspoon.
Practice: 1 ginger material b mix well for later use.
2 Glutinous rice flour is kneaded into dough with water, divided into equal parts and flattened.
3 Put the squashed dumplings into boiling water, cook until they float, cook for another 2 minutes, and take them out. Add method 1 while it is hot, and stir well. Then add material c and stir evenly.
Usage: as the base material of various dishes (stir-frying, mixing and dipping), it has a wide range of uses. The newly made korean chili sauce style is red. The longer the fermentation time, the darker the color and the more mellow the taste. I think it can be used to soak cabbage. )
02 mixed cold noodle sauce
Ingredients: 1 tablespoon Chili powder (medium coarse) 1 tablespoon soy sauce 50 ml sugar 1 and 1/2 tablespoons chopped green onion 2 tablespoons ginger juice 1 tablespoon.
Garlic juice 1 tablespoon kiwi fruit 1 sesame oil 2 tablespoons cooked white sesame seeds.
Practice: kiwifruit is ground into mud and mixed with other materials.
Usage: all kinds of cold noodles with sauce.
03 raw pickled crab sauce
Ingredients: korean chili sauce 50g Chili powder (medium coarse), 2 tablespoons soy sauce, 2 and 1/2 tablespoons fish sauce, 1 tablespoon wine, 1 tablespoon sesame oil, 1 tablespoon vinegar, 1 tablespoon malt, 2 tablespoons chopped green onion,/kloc-0.
Practice: Mix and stir all the materials evenly.
Usage: Cut fresh crabs into pieces, mix them with marinated sauce, and marinate them in cold storage for 3-4 days before serving.
Clear oil sauce
Ingredients: salt, red pepper powder, sugar 1 2 teaspoons, soy sauce 2 tablespoons, garlic powder 1 teaspoon, fish sauce1teaspoon.
Practice: Mix all the ingredients and add chopped red pepper and minced garlic.
Usage: It is very suitable for the cold salad of various vegetables, such as Chinese cabbage, green beans and kelp, as long as the vegetables are cooked and topped with sauce.
Chili sauce
Ingredients: pepper powder 1/3 teaspoon, soy sauce 1 teaspoon, Chili oil 1 teaspoon, white vinegar 1/3 teaspoon, sugar 1 teaspoon, sesame oil 1 teaspoon, and a little salt.
Practice: mix all the above materials evenly and use them in cold compress.
Usage: This cold sauce can be used to taste seafood, beef and mutton.
fish sauce/gravy
Ingredients: 1 tbsp fish sauce, 1 tbsp rice wine, 1 tsp soy sauce, 1/3 tsp oyster sauce, 1/2 tsp fresh chicken powder,12 tsp rock sugar, a little licorice powder (optional) and 60.
Usage: This is the secret that steamed fish is so delicious in many restaurants.
Plum sauce
Ingredients: 2 tablespoons of ebony juice, 1 tablespoon of white vinegar, 1 tablespoon of brandy, 2 tablespoons of sugar.
Practice: Heat all ingredients in a container, boil with low fire until the sugar is completely melted, and then eat after cooling.
Usage: It is suitable for shaking tomatoes, stir-fried vegetables and other dishes in Liang Yu, with special taste, moderate sweet and sour taste and unique flavor.
Red wine sweet and sour sauce
Ingredients: red wine 1/2 cups, 2 tablespoons of apple vinegar, sugar 1 tablespoon.
Practice: Mix all the materials evenly.
Usage: This sauce is sweet and delicious with red wine, and it tastes first-class with fresh vegetables and boiled seafood.
Ginger dipped in sauce
Ingredients: 1 teaspoon of spicy bean paste, 1 piece of bean curd, 2 teaspoons of sugar, 1/3 cups of water, 1/2 teaspoons of soy sauce, 18g of basil.
Practice: put all the materials into a blender and stir them into a uniform paste.
Usage: Suitable for all kinds of meat.
Squid garlic sauce
Ingredients: 2 tsps of oyster sauce, sesame sauce 1 tsp, sugar 1 tsp, fresh chicken essence 1 tsp, chopped pepper 1 tsp, garlic sprout13, coriander 10g, garlic.
Practice: Garlic seedlings, coriander and minced garlic can be mixed evenly with other materials.
Usage: it can be used to pour on fried squid, or it can be eaten with other seafood. It is very strong and delicious.
White rice sauce
Ingredients: 2 tablespoons glutinous rice flour, 2 teaspoons white pepper, 2 tablespoons water, 2 tablespoons sugar, salt 1 teaspoon.
Practice: cook glutinous rice flour and other materials until they are sticky.
Usage: meatballs and fried food can be dipped in it. If you like spicy food, you can also add a teaspoon of Chili powder to it.
Italian ketchup
Ingredients: 200g minced beef, 3 tomatoes, 3 tablespoons tomato sauce, 300g onion, 30g butter, appropriate amount of black pepper, salt 1 teaspoon.
Practice: 1. Melt the butter and stir-fry the diced onion. 2. Add minced beef, add chopped tomatoes and ketchup after discoloration. 3. Stir fry to make sauce and season. Usage: Used as sauce for spaghetti.
Homemade sand tea sauce
Ingredients: A: 70g dried flat fish, 30gb dried shrimp: 2 cloves of fried garlic, peanut powder 1 teaspoon, fried chopped green onion 1/2 teaspoons, a little salt and a little white pepper; C: 1 teaspoon sesame oil, 2 teaspoons peanut oil.
Practice: put the dried fish and shrimp in the oven to dry, take them out, grind them into fine powder with material B, pour them into a large bowl, and add C.
Usage: it has a wide range of uses, such as dipping, frying and cooking soup.
Spiced sauce
Ingredients: 1/4 cup miso, 2 tablespoons miso, 2 tablespoons sugar, 1 tablespoon sesame oil. Practice: Pour the miso into a container and mix it with other seasonings.
Usage: It can be used for curing foods softened by salt, such as garlic, garlic sprout, cucumber, radish, Chinese cabbage, Chinese cabbage and so on. Kimchi is a very authentic Japanese kimchi.
Korean La barbecue sauce
Ingredients: 2 tablespoons of minced onion, 2 tablespoons of minced garlic 1/2, 2 tablespoons of mustard sauce 1/3 teaspoons of soy sauce 1/3, 3 teaspoons of coarse black pepper +0/2 tea, sugar1teaspoon, black vinegar, olive oil and Chili sauce 65438+.
Practice: put all the ingredients into a bowl and stir well.
Usage: it is suitable for dipping sauce of cattle, sheep, pigs and seafood, and it tastes very delicious.
barbecue sauce
Ingredients: 2 teaspoons of soy sauce, 0 teaspoon of 65438+ sugar, 2 teaspoons of rice wine and rock sugar, dried kelp and ginger powder.
Practice: Mix all the materials evenly.
thick pepper/chilli sauce
Ingredients: lemon juice 1∕4 cups, tomato sauce 2 teaspoons, Chili oil, Chili sauce and black pepper 1 teaspoon, oyster sauce, pepper, yellow rice wine and brown sugar 1 teaspoon, garlic powder 1∕2 teaspoons.
Practice: Mix all the materials evenly.
Sour plum sauce
Ingredients: 3 sour plums, 2 teaspoons of candied sour plums and sugar, and white vinegar 1 teaspoon.
Practice: Mix all the materials evenly.
Spiced sauce
Ingredients: 2 teaspoons of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons of tomato sauce, 0 teaspoon of 65438+ Jiang Mo, mashed garlic and pepper. Practice: Mix all the materials evenly.
mashed garlic
Ingredients: 2 teaspoons of mashed garlic, 3 teaspoons of soy sauce, monosodium glutamate 1 teaspoon, rice wine and white vinegar 1 teaspoon, fine sugar 1 teaspoon, and appropriate amount of pepper.
Practice: Mix all the materials evenly.
The practice of Korean barbecue with various sauces
1. Making the gravy of roast beef:
Ingredients: Korean soup soy sauce 1000g sake 200g? [Notes] 100g sugar 500g beef powder 200g pepper150gmonosodium glutamate 100g garlic 100g ginger 200g onion 500g pear 500g sesame oil 50g cooked sesame 50g water 400g.
Method:
1. Soup soy sauce and sake, will it taste? , sugar and water are put into a container and stirred evenly, then beef powder, monosodium glutamate and pepper are added, stirred evenly and left standing for later use.
2. Wash ginger, garlic, pear and onion, beat them into velvet with a blender, and then pour them into the still soup. Finally, add sesame oil and cooked sesame seeds, mix well, and store in the refrigerator.
Note: master the dosage of soy sauce, water and sugar in soup. If there is too much water, the color of corned beef will go bad. If there is too much sugar, it is easy to make beef bigger when roasting.
[Note] Taste? It is a yellow Korean condiment, similar to cooking wine in China cooking.
Second, make roast beef dipping sauce:
The first dip:
Ingredients: soy sauce 500g, clear water, maltose 1500g, beef powder 150g, star anise 50g, cinnamon 15g, pepper 10g, ginger 10g, garlic 15g.
Method: Put soy sauce, clear water, maltose and beef powder into a pot, bring to a boil, add star anise, cinnamon, cardamom, prickly ash (mashed), ginger slices, garlic slices, scallions and scallions, and beat off the residue when it is cooked with low fire, which is the dipping juice (cooled and stored in the refrigerator).
The second kind of dipping juice (sour juice): Is it cold water, lemon juice and essence? Mix salt, soy sauce and monosodium glutamate in a bowl.
3. Korean roast pork and mutton
Making gravy of roast pork and mutton;
Ingredients: Korean soup soy sauce 1000g Chili sauce 700g soy sauce 300g white sugar 500g beef powder 200g sake 150g pepper 150g monosodium glutamate 100g water 4000g garlic 150g ginger 200g onion 500g pear 500g sesame oil 50g.
Method: Mix a stainless steel barrel with clear water, add soup sauce, Chili sauce, light soy sauce, white sugar, beef powder, sake, pepper and monosodium glutamate, put them on low fire, and keep stirring until the white sugar is dissolved and the Chili sauce and soy sauce are fully mixed, then leave the fire to cool, then add minced garlic, Jiang Mo, onion and pear, and finally add sesame oil and cooked sesame seeds and mix well to get the marinade.
Note: it is not advisable to put too much soup soy sauce in the marinade, otherwise the color will be too dark and black after baking; Master the dosage of soy sauce, Chili sauce and sugar. If it is too little, the sauce flavor of the marinade is not enough. If it is too much, the baking ingredients are too greasy. In addition, because pork and mutton are marinated with sauces such as soy sauce and Chili sauce, which mainly highlights the flavor of sauces, they are generally not supplemented with dipping sauce when eating.
Korean-style roasted seafood
Braised seafood marinade:
Ingredients: korean chili sauce 1000 g soy sauce 150 g fine pepper noodles 300 g sake 100 g essence? 200g ginger juice 50g garlic juice100g sesame oil100g.
Method: Take a stainless steel barrel, add 2000g of clean water, add korean chili sauce and soy sauce, bring to a boil with low fire, add fine pepper noodles and stir well, then add sake and essence. , ginger juice, garlic juice, sesame oil, stir until boiling again, and cool off the fire.
Remarks: Pepper is often used to refresh seafood raw materials. It is said that this is because the seaside environment is humid, and residents eat peppers to drive away rheumatism, thus forming a spicy seafood flavor.
Dip for making barbecue seafood;
Ingredients: Xiaomi spicy 300g soup soy sauce 200g fish bone meal 100g salt 50g monosodium glutamate 50g sugar 150g garlic 50g sesame oil 50g cold boiled water.
Method:
Remove stalks and seeds from Xiaomi Spicy, cut into pieces, put into a pot, add soup sauce, fish bone powder, refined salt, monosodium glutamate, white sugar, minced garlic and a little cold water, stir well, and finally add sesame oil to make dip.
Preparation of barbecue sauce material
barbecue sauce
Ingredients: garlic kernel 4, rice wine 200 cc, blue soy sauce 600cc, plum x oyster sauce 200 cc, rice peanut butter (with granules) 1/4 cans of black vinegar 20cc, monosodium glutamate 5, sugar 4.
Practice: first fry the garlic until it is golden, and pick it up when the fragrance overflows. Then cook the other ingredients together with low fire until boiling (stir while cooking), and then throw in the freshly fried garlic and stir well.
Vegetarian barbecue sauce
Practice; The first kind: 2 tablespoons of soy sauce, 4 teaspoons of monosodium glutamate1,a little pepper and spiced powder. The second type: 1 tsp Chili sauce, 2 tsp soy sauce, 1 tsp chopped green onion. The third type: 1 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp fructooligosaccharides, 1 tbsp lemon peel powder. The fourth kind: love's sweet and spicy sauce+love's sand tea sauce, 1 can: 1 can (mixed evenly). It smells like a small sale on the corn! * * barbecue sauce. Ingredients: 3 tablespoons of soy sauce, 3 tablespoons of oyster sauce and 3 tablespoons of maltose. A little spiced powder, a little pepper, 2 tablespoons garlic paste. 1 tbsp of wine and 400cc of water (about 1 cup and a half ~2 cups) Practice: put all the ingredients in a pot and cook them with low fire until they become sticky. Remarks: The remaining sauces can be bottled and refrigerated in the refrigerator, which can be used for barbecue and meat seafood dishes.
Development of squid sauce with iron plate
Ingredients: 500g pickled pepper, sesame sauce150g, peanut butter 200g, chili oil 40g, garlic kernel100g, pepper powder 30g, monosodium glutamate 80g, super umami Wang10g, chicken essence100g, etc.
Chop pickled peppers, peel garlic cloves and mash.
Add sesame sauce, peanut butter, Chili sauce, garlic, pepper powder, super delicious king, chicken essence, sugar, refined salt and so on. Put it in porcelain and stir well.
Burn the vegetable oil to 80% maturity, then fry it with pickled pepper, then pour it into the prepared porcelain, cover it, and let it cool before tasting. If it is salty, add some sugar and monosodium glutamate appropriately, and add some salt when it is light to make a fragrant sauce.
Zui Xiang iron plate barbecue sauce: there are sweet sauce, hot sauce and fresh noodle sauce (seafood sauce)
Then there is the mixed sauce, which is sweet noodle sauce, hot sauce, salty sauce, starch, soy sauce, monosodium glutamate and salt. Cook slowly! And some sesame seeds. ...
sweet spreads
The main ingredients are tomato sauce, oyster sauce and sweet noodle sauce (there is sweet noodle sauce of junior roast duck in the supermarket, which tastes good), and their ratio is1:2; 1 after blending, you can add some cumin powder, Chili noodles, etc. According to personal taste, but don't add salt.
Fresh noodle sauce (seafood sauce)
In fact, the practice of sweet sauce is very simple, just add some oyster sauce and fish sauce. If possible, you can buy Lee Kum Kee's XO seafood sauce, which is delicious but expensive and can be bought in supermarkets, farmers' markets and grocery stores. There is something that smells delicious, that is, the bright squid, and now it is the role of seasoning.
Thick pepper/Chili sauce
Just use Lee Kum Kee garlic spicy sauce or add a few spoonfuls of fresh noodle sauce, spicy sauce, appropriate amount of salt and pepper, and white sugar, stir-fry until fragrant, and the sauce will be evenly attached to the squid. Take the pot off. Note: Don't use sweet noodle sauce, there is fresh noodle sauce in the supermarket.
For sale. Hot sauce should be very fine, not chopped pepper. Of course, thirteen spices are the best.
(1) Garlic Chili sauce (remember by Lee Kum Kee), soy sauce, sugar, monosodium glutamate, oyster sauce, pepper, cumin powder and a little tomato sauce. Boil together, thicken, add some onion, and pour it on the iron plate.
(2) onion powder 15g, salad dressing 20g, seafood sauce 15g, pepper, salt, black pepper 15g, monosodium glutamate 3g, salad oil 10g, chopped green onion 10g, pouring the salad oil into a pot, and
First, the preparation of spices
30g of Zanthoxylum bungeanum, 30g of aniseed, 30g of white pepper, 30g of cumin, 30g of angelica dahurica, 30g of garden balsam stem, 20g of nutmeg, 20g of cinnamon, 20g of Amomum tsaoko, 0/0g of fennel/kloc, 0/0g of magnolia officinalis/kloc and 65438+ of Amomum tsaoko. Mixing the above raw materials, grinding, and bagging.
Take 50 grams of the above spices, 50 grams of Chili powder, 50 grams of salt, 50 grams of monosodium glutamate 100, 50 grams of cooking wine, 0-0/5 grams of tender meat powder/kloc-0, 2 onions, and 0/00 grams of oil/kloc-0 (filtered by cooling oil fried with Chili and aniseed).
1. Delicious barbecue sauce
Boil water and a small amount of white sugar in a pot, then add a proper amount of Chili powder, salt, cumin powder and pepper, stir well, then add garlic paste, monosodium glutamate and cooked soybean oil, stir into paste, then add garlic paste, chopped coriander, a small amount of cooked sesame seeds and spicy oil, and stir and cool.
2. Sweet barbecue sauce
Mix sesame paste with white sugar and chive foam.
Make marinade for barbecue seafood.
Ingredients: Korean Chili sauce 1000g soy sauce 150g fine Chili noodles 300g sake 100g ginger juice 50g garlic juice 100g sesame oil 100g.
Method: Take a stainless steel barrel, add 2000g of clean water, add korean chili sauce and soy sauce, bring to a boil with low fire, add fine pepper noodles and stir well, then add sake, essence, ginger juice, garlic juice and sesame oil and stir well. When it boils again, leave the fire and let it cool.
Remarks: Pepper is often used to refresh seafood raw materials. It is said that this is because the seaside environment is humid, and residents eat peppers to drive away rheumatism, thus forming a spicy seafood flavor.
Make dipping sauce for barbecue seafood.
Ingredients: Xiaomi spicy 300g soup soy sauce 200g fish bone meal 100g salt 50g monosodium glutamate 50g sugar 150g garlic 50g sesame oil 50g cold boiled water.
Method: Remove the stalks and seeds of Xiaomi spicy, cut into pieces, put into a pot, add soup soy sauce, fish bone powder, refined salt, monosodium glutamate, white sugar, minced garlic and a little cold water, stir well, and finally add sesame oil to make a dip.
Make marinade for roast beef.
Ingredients: Korean soup soy sauce 14000mg sake 200g essence [Note] 100g sugar 500g beef powder 200g pepper powder150gmonosodium glutamate 100g garlic 100g ginger 200g onion 500g pear 500g sesame oil 50g cooked.
Method:
1. Put the soup, soy sauce, sake, essence, sugar and water into a container and mix well, then add beef powder, monosodium glutamate and pepper, and let it stand for use.
2. Wash ginger, garlic, pear and onion, beat them into velvet with a blender, and then pour them into the still soup. Finally, add sesame oil and cooked sesame seeds, mix well, and store in the refrigerator.
Note: master the dosage of soy sauce, water and sugar in soup. If there is too much water, the color of corned beef will go bad. If there is too much sugar, it is easy to make beef bigger when roasting.
Dip sauce for making roast beef
The first dip:
Ingredients: soy sauce 500g, clear water, maltose 1500g, beef powder 150g, star anise 50g, cinnamon 15g, pepper 10g, ginger 10g, garlic 15g.
Method: Put soy sauce, clear water, maltose and beef powder into a pot, bring to a boil, and then add star anise, cinnamon, cardamom, pepper (mashed), ginger slices, garlic slices and onion segments. When the fragrance is boiled with low fire, beat off the residue, which is the dipping juice. (Cool and store in the refrigerator)
The second dip in juice (sour juice):
Is to put cold water, lemon juice, essence, salt, soy sauce and monosodium glutamate in a bowl and stir.
Roast beef
Ingredients: tenderloin 10 kg marinade, 2.5 kg dip and salad oil.
Method:
1. Sliced beef tenderloin is 15 ~ 20cm long, 4 ~ 5cm wide and 0.2cm thick, and marinated in marinade for 30min.
2. Put the pot in the oven, brush a little salad oil, spread the beef slices on the bottom of the pot, roast them with high fire until they bleed, and then turn them over and cook them.
Description:
1. When roasting, because beef requires tenderness and freshness, it is usually roasted until it is medium-ripe; The whole baking process can only be turned once.
2. When eating, cut the roast beef into small pieces with scissors, then wrap the fresh lettuce leaves with barbecue slices, green pepper rings, garlic slices and shredded onion, and then dip them in the prepared dipping juice to eat.
2. Korean roast pork and mutton
Making gravy of roast pork and mutton;
Ingredients: Korean soup soy sauce 1000g Chili sauce 700g soy sauce 300g white sugar 500g beef powder 200g sake 150g pepper 150g monosodium glutamate 100g water 4000g garlic 150g ginger 200g onion 500g pear 500g sesame oil 50g.
Method: Mix a stainless steel barrel with clear water, add soup sauce, Chili sauce, light soy sauce, white sugar, beef powder, sake, pepper and monosodium glutamate, put them on low fire, and keep stirring until the white sugar is dissolved and the Chili sauce and soy sauce are fully mixed, then leave the fire to cool, then add minced garlic, Jiang Mo, onion and pear, and finally add sesame oil and cooked sesame seeds and mix well to get the marinade.
note:
Don't put too much soy sauce in the marinade, otherwise the color will be too dark and black after baking; Master the dosage of soy sauce, Chili sauce and sugar. If it is too little, the sauce flavor of the marinade is not enough. If it is too much, the baking ingredients are too greasy. In addition, because pork and mutton are marinated with sauces such as soy sauce and Chili sauce, which mainly highlights the flavor of sauces, they are generally not supplemented with dipping sauce when eating.
Cook roast pork and mutton.
Roast pork and mutton are made in the same way as roast beef, except that pork should be made into tenderloin and mutton should be made into sheep ribs and saddles.
Finally, vegetables also play an important role in Korean barbecue, such as potatoes, eggplant and onions, which are all good raw materials for barbecue. After the vegetables are baked, the dipping sauce made of refined salt and sesame oil is also delicious.
Roast pork and mutton in gravy.
Ingredients: Korean soup soy sauce 1000g Chili sauce 700g soy sauce 300g white sugar 500g beef powder 200g sake 150g pepper 150g monosodium glutamate 100g water 4000g garlic 150g ginger 200g onion 500g pear 500g sesame oil 50g.
Method: Mix a stainless steel barrel with clear water, add soup sauce, Chili sauce, light soy sauce, white sugar, beef powder, sake, pepper and monosodium glutamate, put them on low fire, and keep stirring until the white sugar is dissolved and the Chili sauce and soy sauce are fully mixed, then leave the fire to cool, then add minced garlic, Jiang Mo, onion and pear, and finally add sesame oil and cooked sesame seeds and mix well to get the marinade.
Note: it is not advisable to put too much soup soy sauce in the marinade, otherwise the color will be too dark and black after baking; Master the dosage of soy sauce, Chili sauce and sugar. If it is too little, the sauce flavor of the marinade is not enough. If it is too much, the baking ingredients are too greasy. In addition, because pork and mutton are marinated with sauces such as soy sauce and Chili sauce, which mainly highlights the flavor of sauces, they are generally not supplemented with dipping sauce when eating.
Preparation method of barbecue sauce
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Method 1:
Materials:
500g of beef (tenderloin, beef ribs).
* Seasoning sauce: 4 tablespoons of soy sauce, 4 tablespoons of pear juice, 2 tablespoons of sugar, 3 tablespoons of chopped green onion, 1 tablespoon of minced garlic 1.5, 1 tablespoon of sesame 1.5, 1 tablespoon of sesame oil 1.5, 1 tablespoon of pine nut powder 1, and a small amount of pepper.
Exercise:
(1) Slice tenderloin or intercostal meat into 0.5cm thin slices, and make vertical and horizontal cuts.
(2) making sauce.
(3) Add the seasoning into the meat layer by layer and mix well.
(4) Put the meat on the hot grill for about 30 minutes and bake it evenly. It's best to bake it in a big fire.
(5) Sprinkle pine nut powder on the bowl.
Method 2:
Material: beef 300g.
A (1 tbsp sugar, 2 tbsp sake, 1/4 pears)
B (2 tbsps of Korean soy sauce, 1 tbsps of chopped green onion, 2 tbsps of mashed garlic, 1 tbsps of sesame oil and 1 tbsps of sesame), and appropriate amount of vegetables (lettuce, sesame leaves, green peppers, Zekry, etc.). ).
Half root onion
C (half a teaspoon of Chili powder, half a teaspoon of sesame oil and one fifth of salt), 3 garlic.
Flavor adjustment:
2 tablespoons of soy sauce, half a tablespoon of Chili sauce, half a teaspoon of mashed garlic, half a teaspoon of sugar, half a teaspoon of chopped green onion, sesame oil 1 teaspoon, sesame noodles 1 teaspoon, and stir well.
How to do it:
1. Cut the beef into appropriate sizes, add A, and let it stand for about 1 hour to soak the seasoning.
2. Wash vegetables and control water. Slice the garlic. Cut green onions into 7 cm long and 3 mm thick, soak them in cold water, control the water, add A and put them in a bowl.
3. Mix beef 1 with B, and hand-mixed seasoning is easier to soak.
4. Preheat the mutton skewers with [thin-block baking] for 7 minutes, then put them in, bake them with [thin-block baking] for 7 minutes, take them out, turn them upside down, bake them for 7 minutes, and take them out.
5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time.