1. Selection of ingredients

Pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits and other foods with fresh colors can be marinated and roasted by this method. ,

Second, the formula

1, kebabs:

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

formula 1: 1.5 packages of Xinjiang mutton skewers (made in Wuhan), 7-9g of monosodium glutamate (with a freshness of 99%, which is all used below), 36g of refined salt, 1 package of Texian No.1 (made in Wuhan), 4g of ginger and chives (chopped), 7g of sugar, 25g of minced pork and sweet potato.

put the above raw materials into the sliced meat strips, mix them evenly, marinate them for 1 minutes, and then skewer them with bamboo sticks to be roasted.

Formula 2: 1g of thirteen spices, 7g-9g of monosodium glutamate (freshness 99%), 36g of refined salt, 1 packet of special oil and Texian No.1, 4g of ginger and chives, 7g of sugar and 25g of pine meat powder.

put all the above raw materials into the cut fresh meat strips and mix well. After marinating for 15 minutes, they can be strung together to be roasted.

note: the dry humidity of meat in 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 kinds of recipes, and you can mix dozens and thousands of foods.

2. Chicken wings, chicken tips, drumsticks, duck wings and other foods such as chickens, geese, pheasants, quails and young pigeons. The formula is as follows:

5 kg of food needs to be added: 2 packages of spicy and smelly dry materials (produced in Wuhan), 6 grams of refined salt, 9 grams of monosodium glutamate, 1 package of Texian No.1, 3 grams of ginger and chives (chopped), 2 grams of pine meat powder, 7 grams of sugar and 15 grams of red starch

The above raw materials and 5 kg of food are fully stopped and marinated. 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 claws. The formula is:

5 kg of food is washed and put into a pot until it is submerged with water. Then, 11 g of refined salt, 8 g of ginger, 1 g of monosodium glutamate, 5 g of fresh chives and 1 g of pepper are added, cooked with medium fire, and the claws are soaked and straightened, and then broken with a stick.

4. Fish: The formula of various types of fish dressed into half-fish, fish skewers, whole fish, fish tails and other varieties is as follows:

The raw materials added to 5 kilograms of fresh fish are: 1g of thirteen spices, 6g of refined salt, 9g of sugar, 8g of monosodium glutamate, 1 packet of Texian No.1, 4g of ginger and 4g of chives (finely chopped), which are fragrant.

mix the above raw materials and fresh fish thoroughly, and the wet and dry degree is the same as that of kebabs. After marinating for 3 minutes, put them on skewers to be roasted.

Special reminder: In order for you 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 properly when using "Xiangxin cellar water" and taste it.

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

5. ribs: all animal ribs are prepared according to the following formula: 5kg of fresh ribs, 11g of thirteen spices, 2g of spiced powder, 36g of refined salt, 3g of pine meat powder, 8g of white sugar, 8g of monosodium glutamate, one package of Texian No.1, 4g of ginger and chives (finely chopped), and 15g of sweet potato starch.

the above raw materials and ribs are evenly mixed, marinated and crisp for 2 minutes, and then skewered to be roasted

6. Vegetables: pumpkin, eggplant, chips, potatoes, corn cob, cabbage and other varieties. The formula is

5g of sweet potato starch, 15g of refined salt, 4g of monosodium glutamate (fine powder), 2 packets of Texian No.1, 42g of thirteen spices, etc. 5g of Arnebia euchroma powder (edible spice), which is obtained by mixing the above evenly, is packaged into essence powder for later use.

When baking, the worn vegetable skewers are laid flat on the stove, and then the fragrant powder is poured on the vegetable blocks with a spoon, with about 1g for each skewer and .5g for each side, and then the skewers are evenly baked with a brush dipped in oil. You can roast 3-5 skewers of essence and taste it yourself, and then increase or decrease the amount of fragrant powder according to the local taste

3. Wear skewers

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 .8 cm (it can also be customized): the ribs are priced according to your local market price; After the fish is scaled, it is broken to clear the intestines, washed and cut into pieces with a length of 12 cm or whole fish with unlimited length: lotus root is used to wear 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.

4. Baking

1. Making a fire: firstly, 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 to lay 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 (brush both sides) 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 9% 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. For vegetables, string them on the stove surface, then add the vegetable powder, brush them with oil, wet them evenly, toss and turn the eggplant, etc. and bake them soft and yellow. After sprinkling the spicy powder and cumin, brush the oil and bake them for a few seconds, and then take them out of the stove for sale.

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

4. After the brush is stained with oil, the excess oil should be wiped off the oil cylinder, and the brush on the string will not fall into the fire and smoke.

attachment: preparation of fragrant sauce

1. Ingredients: 5g pickled pepper, 15g sesame sauce, 2g peanut butter, 4g chili oil, 1g garlic kernel, 3g pepper powder, 8g monosodium glutamate, 1 packet of Texian No.1, 1g chicken essence, 2g sugar and 4g refined salt.

2. Chop the pickled pepper first, peel and mash the garlic cloves.

3. put sesame paste, peanut butter, garlic powder, pepper powder, Texian No.1, chicken essence, sugar and salt into a porcelain and mix well.

4. Burn the vegetable oil until it's 8% cooked, add the fine foam of pickled pepper and fry until fragrant, then pour it into the prepared porcelain, cover it, let it cool and try it again. If it's salty, add some sugar monosodium glutamate appropriately, and then add some salt to make the fragrant sauce.

[Edit this paragraph] Barbecue tips

1. Different ingredients, different roasting methods

Barbecue slices: Thin meat slices can be cooked in about 3 minutes, and should not be roasted for too long, otherwise, the meat will be hard or burnt, and it will not taste good. Pork must be cooked until it is fully cooked before it can be eaten, and beef should not be roasted until it is fully cooked, otherwise it will destroy the freshness of the meat.

Seafood food and fish: Clams and fish fillets should be wrapped in tin foil when barbecued, so that it is not easy to scorch the skin of fish and it is easy to store delicious soup. Barbecue for about 2~3 minutes, and the fish fillets will bulge, so you can eat them.

tempura, hot dogs, sausages, etc.: Try to use a small fire. Except vegetables, it is best to put them in a tin foil box and barbecue them by smoldering. The stronger the fire, the better.

2. Use of charcoal

The best choice for fuel is charcoal, and try not to use chemical charcoal. The special flavor of grilled food comes from the aroma of grilled food when charcoal is at high temperature. Therefore, choosing charcoal well is the basis of enjoying delicious food. Good quality charcoal fire generally burns for a long time and has a good fire. It is best to choose the branch part of charcoal instead of the whole tuber, otherwise it will not be easy to light. At the time of ignition, for a pack of 5 kindling, put 5 kindling at a time. Don't bake the charcoal until it is transparent and red-hot. Don't bake it when the surface of the charcoal is not completely burned, which will easily stain and blacken the food.

3. Clean the grill

Before grilling food, brush a layer of oil on the grill to prevent food from sticking to the rack. Brush off the residue on the grill with an iron brush at any time to keep the grill clean, so as not to affect the flavor of food.

4. Turn it over in time

Once the food is on the grill, turning it over and over will not only prolong the cooking time, but also destroy the protein and make the meat hard. When baking food, the food must be heated to a certain degree before it is easy to turn over. If some food sticks to the net rack after turning over, it means that protein has not been completely heated, and hard pulling will only tear the protein fiber, and if it is fish, it will form peeling phenomenon.

5. Replenish water

The longer the food is roasted, the greater the loss of water and oil, and the drier the taste. Therefore, in the process of barbecue, you should brush some barbecue sauce on the food to keep the food moist, but be careful not to brush too much at a time, which will cause the food to be too salty.

6. Use of salt

Salt can be used for seasoning. In addition, in the process of barbecue, many fatty foods will drop oil after heating, and these oil drops will produce a high flame when they are burned by charcoal fire, which will scorch the food on the grid. If sprayed with water, it will only produce soot to pollute food. At this time, just sprinkle some salt on the fire to solve the problem.

7. Diamond-shaped roast marks

Authentic diamond-shaped roast marks can definitely add icing on the cake to the barbecue technology. It is not difficult to bake a diamond-shaped roast mark. First, it is required that the temperature of the charcoal fire is hot enough, and then the food is placed on the grill at a 3-degree oblique angle. When the food is fully heated, the food is turned to a 3-degree oblique angle in the opposite direction to form a diamond-shaped roast mark.

healthy way to eat barbecue DIY

Although barbecue is delicious, it still makes us worry: it is easy to cause cancer, and sometimes it will spoil our stomach after eating. Nutritionists tell us: In fact, pay more attention to the process of baking and eating, and you can have both delicious and healthy food. Let's take a look at which barbecue methods are wrong:

Mistake 1: Things that are burnt too much are easy to cause cancer, and when meat oil drips into charcoal fire, the polycyclic aromatic hydrocarbons generated will volatilize with smoke and attach to food, which is also a strong carcinogen.

solution: it's best to wrap it in aluminum foil when barbecuing to avoid eating carcinogens. Once burnt, be sure to throw away the burnt part, which is absolutely inedible.

mistake 2: too much barbecue sauce is usually marinated with soy sauce before barbecue, and a lot of barbecue sauce needs to be added when baking, which will lead to eating too much salt.

solution: the best way is to marinate with low-salt soy sauce, so there is no need to use barbecue sauce; Or the barbecue sauce should be diluted with drinking water before use. If it is too thin to stick, add some white powder to thicken it.

mistake 3: the utensils used for raw cooked food are not separated when barbecuing, such as bowls, plates, chopsticks and other utensils used for raw cooked food are not separated, which easily leads to cross-infection and bad stomach.

solution: prepare two sets of tableware to avoid contamination of cooked food.

in addition to the barbecue method, we can also find ways to solve the worry that the barbecue is too greasy.

Worry 1: Too much fat. Barbecue materials are generally high-calorie foods such as meat. Coupled with the use of barbecue sauce, the fat content is too high, which is easy to cause body fat accumulation.

solution: when choosing barbecue materials, try to choose fish with high content of lean meat and fatty acid instead of fat meat. In addition, you can also eat some vegetables together to reduce greasy. In addition, eating slowly and exercising after meals are all good ways to consume fat.

Worry 2: Too high cholesterol and too little fiber. Meat and seafood are often the main ingredients in barbecue, with high cholesterol content and insufficient fiber intake.

solution: you should choose more foods such as water bamboo and green pepper, and eat more fruits with high vitamin C content such as oranges, which are not only low in calories, but also rich in vitamins, pectin and fiber, which can promote defecation and lower cholesterol. In addition, vitamin C also has a good anti-cancer effect. (Fashion)

[Edit this paragraph] Barbecue skills

1. "Direct barbecue" and "indirect barbecue"

You may ask: isn't barbecue just about burning meat and other foods on the fire? No, European barbecue can be cooked, braised, baked and fried in many ways, among which "cooking" belongs to open fire barbecue, also known as direct barbecue; While others are called indirect barbecue.

A, direct barbecue

① put the ball carbon in the center of the carbon rack of the barbecue oven.

② Put the vegetables and meat in the center of the grill for direct barbecue.

B, indirect barbecue

① After the ball carbon is ignited, it is placed at both ends of the carbon frame.

② Meat and vegetables are placed in the middle of the barbecue grill.

③ Cover the stove, adjust the heat with damper, and cook the food by smoking.

2. Mastering the barbecue time and duration of common foods

The quality of barbecue food is influenced by many factors, such as the length of barbecue time, mastery of duration, selection of barbecue equipment and even the environment at that time. To achieve the best barbecue effect, the above factors can not be ignored, especially the control of barbecue time and duration is the key.

In general, indirect barbecue takes longer than direct barbecue.

3. Basic steps of assembly, ignition and barbecue

First, prepare the parts and carbon materials for assembling the barbecue oven, and then assemble the barbecue oven, the bracket and the apron according to the instructions, and then ignite the barbecue carbon

1. Spread a layer of charcoal on the charcoal net and pile it into a pyramid shape, pour in combustion improvers such as alcohol and let the charcoal fully absorb it for about one minute. Light the strips of paper prepared in advance and put them into the oven, and the charcoal will start to burn. If you are afraid of cleaning up the trouble, you can put an aluminum foil under the charcoal, but the combustion will be affected to some extent. 2. Charcoal began to burn, accompanied by a small amount of black smoke. Add a baking net at this time. After burning for 1-15 minutes, the open flame gradually decreases or disappears, and white ash appears on the surface of charcoal, indicating that the ideal barbecue temperature has been reached. At this time, spread the charcoal evenly and put your hands on the baking net, which makes your hands feel hot. 4. Place the food that needs barbecue evenly in the center of the baking net, and strive to heat the food evenly everywhere. 5. Adjust the position of the food as needed during the barbecue process, so as to make each part evenly heated. If the barbecue is steak and other thick food, it should be cooked on one side before the other, otherwise it will be difficult to cook and may be burnt.

[Edit this paragraph] Barbecue tools

Barbecue oven

The common types of barbecue ovens in the market are apple oven, rectangular oven, portable oven and so on. Apple oven has the most pleasing appearance, round outline and large capacity. Generally, it is separated by two layers of cover nets, which can be used for stewing and smoking respectively. Moreover, it has wheels and handles, which is convenient for changing positions at will during the barbecue process, showing the delicacy and thoughtfulness of the owner. However, the height of the shelf of the apple oven is not adjustable, and it is not easy for a tall or short person to find a comfortable barbecue posture. The rectangular furnace has a wide cross-section, which is convenient for several people to operate at the same time, creating a happy atmosphere. The wooden frames stretched out on both sides can also put some plates and food, reducing the rush. If you don't want to take up too much space, the exquisite portable stove is also a good choice. honker, Pathfinder and other brands have this kind of stove. The advantages of this furnace are adjustable grill height, easy to control firepower, and low price, which is within 1 yuan.

BBQ charcoal

The common charcoal in the market are flammable charcoal, charcoal and machine-made charcoal. Flammable charcoal in outdoor products