formula 1: 7-9g of monosodium glutamate (the freshness is 99%, and the freshness is used below), 36g of refined salt, 1 packet of Texian No.1, 4g of ginger and chives, 7g of white sugar, 25g of minced pork and 25g of sweet potato starch.
put the above raw materials into the cut 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, 7-9g of monosodium glutamate (freshness 99%), 36g of refined salt, 1 packet of Texian No.1, 4g of ginger and chives, 7g of sugar, 25g of pine meat powder and red summer starch.
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.
2. Chicken wings, chicken tips, drumsticks, duck wings and other foods such as chickens, geese, pheasants, quails and young pigeons. 5 kg of food needs to be added:
6 g of refined salt, 9 g of monosodium glutamate, 1 packet of Texian No.1, 3 g of ginger and chives (chopped), 2 g of pine meat powder, 7 g of white sugar and 15 g of red starch
The above raw materials and 5 kg of food are fully blocked, marinated for 2 minutes and put into strings. 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 paws, 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 (broken), 1 g of monosodium glutamate, 5 g of fresh chives and 1 g of pepper are added, cooked with medium fire, and when the paws are soaked and straight, they can be taken out and put on each string after being cold.
4. Fish: All kinds of fish wear many varieties, such as halffish, fish skewers, whole fish and fish tails. Raw materials for 5kg fresh fish:
1g of thirteen spices, 6g of refined salt, 9g of white sugar, 8g of monosodium glutamate, 1 packet of Texian No.1, 4g of ginger and chives, 6g of fragrant sauce (see below) and 15g of sweet potato powder.
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.
5. ribs: 5kg of fresh ribs, with
11g of thirteen spices, 2g of spiced powder, 36g of refined salt, 3g of pine meat powder, 8g of sugar, 8g of monosodium glutamate, 1 packet of Texian No.1, 4g of ginger and chives (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, Chinese 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, 3g of sugar, 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. Dip: preparation of fragrant sauce
1. Ingredients: 5g of pickled pepper, 15g of sesame sauce, 2g of peanut butter, 4g of Chili oil, 1g of garlic kernel, 3g of pepper powder, 8g of monosodium glutamate, 1 packet of Texian No.1, 1g of chicken essence, 2g of sugar and 4g of refined salt.
2. Chop the pickled pepper first, peel and mash the garlic cloves. 3. Fill a porcelain with sesame sauce, peanut butter, garlic powder, pepper powder, Texian No.1, chicken essence, sugar, salt, etc. 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.