2. Self-made seasoning powder (20 g of cumin powder, 0/0 g of pepper powder/kloc-0, 0.5 g of pepper powder/kloc-0, 0.5 g of salt, 2 g of chicken powder and 0/0 g of monosodium glutamate/kloc-0).
Three, The preparation method of barbecue dipping sauce (Korean self-service barbecue dry seasoning) is as follows: 500g of peanut powder (cooked, original, ground to twice the size of sesame seeds), 200g of sesame seeds (cooked), 50g of soybean powder (cooked), 8g of fennel powder, 30g of ziran powder, coriander seed powder15g. Mix kloc-0/0g .. together with ... sprinkle it on roasted meat or dip it in food ... the amount of salt is only a reference amount ... it should be increased or decreased according to the taste of your customers. Add Chili powder12-15g to the spicy taste ... < With curry powder, peach crisp is the dipping material of Korean dish baking. Features: delicious, greasy, tasty, digestible, suitable for Korean buffet barbecue.
Fourth, self-made sprinkling 1:
Cumin powder 1 kg, perilla powder 8 Liang, white sesame 1 kg, peanut 1 kg (mashed) monosodium glutamate, salt, chicken powder and fine Chili powder.
5. Self-made seasoning-300g of salt, 30g of Chili powder, 20g of ethyl malt powder 15g, 20g of 13 incense, 20g of pepper and 50g of monosodium glutamate. First, stir-fry the salt and let it cool, then mix it with other ingredients.
Sixth, the production of spreading materials; Raw materials: salt1500g, galangal powder100g, pepper powder 200g, spiced powder 50g, pepper noodles 250g, monosodium glutamate 200g and vanillin 20g. Production: Heat a dry pan, stir-fry with fine salt and low fire for 15 minutes, then add the powder of Alpinia officinarum, pepper, spiced powder, Chili noodles, monosodium glutamate and vanillin to taste, and then take out the pan.