Materials
Starch, five-spice noodles, salt, cooking wine, sesame oil, cumin noodles, chicken essence, soy sauce, eggs
Methods
1, first clean the mutton, cut it into small pieces, about 3 centimeters long and 2 centimeters wide is appropriate. Don't cut it too big, it will not cook well to make lamb kebabs.
2, then put the lamb kebabs into a larger pot, put the egg (the whole raw) and the appropriate amount of cooking wine, starch, soy sauce and mix well.
3, wait for the lamb kebabs to color and mix well, then put in the appropriate amount of five spice noodles, salt, chicken essence, cumin noodles and mix well.
4, finally drizzled with a few drops of sesame oil, set aside to marinate for 30 - 50 minutes.
Practice 2
Materials
Chicken wings 1000g, cooked white sesame seeds moderate, Orleans barbecue wings marinade 60g.
Practice
1, chicken wings clean, ready to Orleans barbecue material; cleaned wings, inside and outside of each of the two cuts, so that the chicken wings in the marinade in a better flavor.
2, in turn, after cutting, into a larger disk.
3, 60 grams of Orleans barbecue meat + 70g of water mix, wearing disposable gloves, tossed evenly, pinch a few moments, so that the wings better flavor, and then cover with plastic wrap into the refrigerator for half a day, it is best to take out the best halfway to toss a little.
4. If you can't finish the marinade at one time, put them in a plastic bag and put them in the freezer. When it's time to eat, take it to the freezer early to thaw before baking.
5, marinated chicken wings on a tinfoil-lined baking rack, into the preheated oven, 220 degrees, upper and lower heat, about 30 minutes. Take them out two to three times and brush them with the remaining broth from the marinade. The last time you brush them, sprinkle some cooked sesame seeds on them.
Method 3
Main Ingredients
250 grams of pork, 55 grams of barbecue sauce, Sprite, 3 tablespoons of kimchi juice, cooking oil.
Steps
1, cut the pork into thin and thick slices, put it into a bowl and pour in the Sprite that does not cover the meat to soak for 10 minutes.
2. Pour out the Sprite completely, then add the barbecue sauce with pear juice.
3: Pour in three tablespoons of kimchi juice and a little cooking oil (the oil will prevent the meat from sticking to the pan), and mix the meat and sauce well.
4, seal a layer of plastic wrap, marinate for two hours and remove.
5: Place the pan on the heat, spread the meat in the pan and reduce the heat.
6. When the meat is browned on one side, turn it over.
7, at this point you can brush the meat with a little barbecue sauce (can increase the color and rich taste), to be diligent from time to time to turn over.
8, until both sides of the charred brown can turn off the fire.
Practice 4
Materials
1 piece of pork, Korean barbecue sauce, ginger, green onion, soy sauce, salt, monosodium glutamate.
How to do it
1. Slice the pork, then slap one side horizontally with the back of the knife, then another piece vertically here. Put it in a bowl.
2. Add soy sauce, salt, monosodium glutamate (MSG), sugar, green onion and ginger to the pork, then scrunch it hard and marinate for 4 hours.
3, take out the marinated meat, add Korean chili noodles, add the Korean barbecue seasoning that you bought, scratch well and continue to marinate for more than 8 hours, preferably one night.
4, take out the marinated meat, grill it preferably on a stone tray, put the meat on it and cook it on both sides.
Practice five
Main ingredients
Pork (appropriate amount), garlic (appropriate amount), garlic (appropriate amount), peanut oil (appropriate amount).
Practice
1, the pork cut into small thin slices, pork is best to start with fat and thin, to know the reason why the roast meat is fragrant must be inseparable from the fat meat oh.
2, put the meat into the bag with food, and then add the right amount of sugar, salt, chicken essence, soy sauce, five-spice powder, peanut oil marinade, it is best to marinate for more than an hour in advance, so that the pork can be better flavored.
3, cumin granules with a rolling pin.
4. Brush a layer of peanut oil on a baking sheet and place the marinated meat evenly on the sheet.
5, garlic slices, lettuce washed and set aside.
6: Sprinkle the rolled cumin over the meat.
7, preheat the oven at 180 degrees upper and lower heat for 5 minutes, then put the baking dish with the meat in it at 180 degrees for 10 minutes.
8, bake to 10 minutes, remove the baking dish, turn the meat, and then sprinkle with ground cumin, and garlic flakes temperature 180 degrees for about 8 minutes more.
9, so the fragrant roast meat is finished.
Practice six
Materials
Pork, lettuce, green tea, soy sauce, pepper, salt, cumin powder, chili powder, garlic cloves.
Methods
1, fresh pate washed.
2. Cut into thin slices of about 1.5 mm thickness. (Can be frozen in advance, to be half thawed state of the flesh is the easiest to cut thin slices)
3, take the appropriate amount of green tea, with a water temperature of about 85 degrees water brewing.
4, after the tea cools naturally, pour into the meat slices marinated in 34 hours.
5, pour out the tea leaves and tea water, pour the appropriate amount of soy sauce.
6, add pepper, pepper, cumin powder, a little chili powder and mix well.
7, the pan is heated, the meat evenly arranged into the pan in a small fire frying, the oil will be stirred out of both sides of the golden brown can be removed from the pan.
8. Serve with lettuce, garlic cloves or sauce.
Method 7
Ingredients
500g of pork strips, 25g of Brazilian barbecue sauce.
How to do
1, clean the whole strip of pork, drain the water, cut into 2cm cubes.
2, 30 grams of Brazilian barbecue ingredients into a large bowl, slowly add 50 grams of water, mix well.
3. Put the meat cubes into a large bowl and mix well.
4: Stir with chopsticks until each piece of meat absorbs the barbecue mixture evenly.
5: Pour all the meat and barbecue sauce into a plastic bag and marinate in the refrigerator for 3 hours, tossing twice.
6: Prepare 6 bamboo skewers by soaking them in water and skewering the meat on the skewers.
7. Preheat the oven to 210 degrees Fahrenheit and place the skewers on a baking sheet.
8, placed on the skewers of the grill net in the middle of the oven, the following put on the tinfoil-lined baking tray to catch the dripping gravy, so as to avoid the process of grilling meat dripping sauce dirty oven is difficult to clean.
9, 210 degrees upper and lower heat grill for 7 minutes, remove the skewers turn over, continue to grill for 7 minutes, then move the grill pan to the upper level, only open the upper heat, grill for 2 minutes.
Practice 8
Materials
200 grams of beef, 1 scallion, 1 small cilantro, 15ML of soy sauce, 5ML of cooking wine, 3 grams of pepper, 5ml of rice vinegar, 3 grams of sugar.
Practice
1, cut the beef into 2MM thick slices.
2. Add soy sauce, cooking wine, sugar, pepper and salt to the beef slices, mix well and marinate for 30 minutes.
3, large onion cut into julienne, cilantro cut section.
4, the pan is hot, pour the oil, the marinated beef slices into the pan and stir fry.
5, constantly stir fry until the beef brown, pour a little rice vinegar.
6, finally put the shredded green onion and cilantro.
7, stir fry evenly that is out of the pot.