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.

* Hot sauce

Ingredients: lemon juice 1 4 cup, tomato sauce 2 tsps, Chili oil, Chili sauce, black pepper 1 tsp, oyster sauce, pepper powder, yellow wine, brown sugar1tsp, garlic powder1tsp.

Practice: Mix all the materials evenly.

Korea roast beef

To make a marinade for 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.

Attention: 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.

Dip 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, add star anise, cinnamon, cardamom, pepper granules (mashed), ginger slices, garlic slices, onion slices and onion slices, and beat off the residue when it is cooked with low fire to make it fragrant, that is, dip 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.

Making 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:

Add clear water into a stainless steel barrel, add soup sauce, Chili sauce, light soy sauce, white sugar, beef powder, sake, pepper and monosodium glutamate, turn down the fire and keep stirring until the white sugar is dissolved, the Chili sauce and soy sauce are fully mixed, then cool off the fire, then add minced garlic, Jiang Mo, chopped green 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.

Making roast pork and mutton:

Roast pork mutton is made in the same way as roast beef.