Seasonings recommended by the Shanghai Aroma company produced a series of small glass bottles of seasonings, very good to carry, with small holes in the lid and easy to use, both at home and in the field is a good choice. Seasoning oil is indispensable in barbecue, which can make the food easier to cook and ensure the freshness of the food. The best way to use blending oil is to use a glass bottle with a good seal, and when using it, you can pour it into a cup and brush it over the food with a small brush. Sugar water in the barbecue can be excellent, increase the flavor. However, sugar is easy to produce substances that are not conducive to human health after prolonged heating, and sugar has a high calorie content, so it is recommended to use it sparingly and late. Cumin powder as long as the barbecue meat when sprinkled on top can be, chicken wings to roast half-cooked and then sprinkled, sprinkled too early in the grill burnt flavor instead of fragrant. Barbecue sauce supermarkets do not see much, you can use hot sauce and other sauce instead, if you are not afraid of trouble can be homemade according to their own preferences. Here are a few homemade delicious barbecue sauce.
1, carrot sauce - carrot puree with a little soy sauce, chicken broth, salt, lemon juice, monosodium glutamate modulation consistency can be.
2, bean sauce - cooked bean sauce with wine, sugar, lemon juice, ginger modification.
3, tomato sauce - tomato sauce with chili oil, soy sauce, salt, chicken broth modulation.
4, sweet noodle sauce - sweet noodle sauce with chili oil, soy sauce, sugar, lemon juice modification.
5. Barbecue Sauce - 2 tbsp soy sauce, 1 tsp each of sugar, rice wine, rock sugar, 2 tsp each of Chai Fish Extract, dried seaweed, ginger powder.
6. Spicy Sauce - 1/4 cup lemon juice, 2 tbsp ketchup, 1 tsp each chili oil, chili sauce, black pepper, 1 tbsp each oyster sauce, minced chili, yellow wine, brown sugar, 1/2 tsp minced garlic.
7, Sour Plum Sauce - 3 sour plums, 2 tsp each of sour plum preserves and granulated sugar, 1 tsp white vinegar.
8, apple sauce - 1 apple (cored and beaten into sauce), 1/2 cup apple juice, 1 teaspoon white vinegar, 1/2 teaspoon mustard, 1 teaspoon each honey and onion, salt and pepper to taste.
9, five-flavor sauce - 2 teaspoons each of soy sauce, sesame oil, balsamic vinegar, white vinegar, 3 teaspoons of ketchup, 1 teaspoon each of minced ginger, garam masala, and minced chili.
10, garlic sauce - 2 teaspoons of garlic paste, 3 teaspoons of soy sauce, 1 small teaspoon each of monosodium glutamate, rice wine, white vinegar, 1 teaspoon of granulated sugar, pepper to taste.
11, the modulation of the floating sauce - 500 grams of pickled peppers, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic kernel, 30 grams of pepper powder, 80 grams of monosodium glutamate (MSG), 1 packet of Special Fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, 40 grams of refined salt.
12, tofu spices - sweet potato starch 500 grams, 60 grams of chili powder, pepper powder 20 grams, 30 grams of dried ground beef, 30 grams of chicken essence, 30 grams of star anise, 20 grams of cumin, licorice extract 4 grams (can not be used), cumin 15 grams of dried shallots 30 grams (can not be used), dry ginger 20 grams of powder, MSG 270 grams, special fresh 1 2 packets, 15 grams of sugar, Gan Song 2 grams, salt 1650 grams, berry powder (natural color) 200 grams, 3 grams of aroma enhancers (aroma enhancers choose meat or shrimp flavor, such as ten, can also be used in thirteen spices or spicy stink dry material 320 grams instead)
Roasted meat six know-how
Don't think of roasted meat is just a simple meat tossed a few times and then casually smeared with some of the will be the sauce on the The first thing that you need to do is to make sure that the meat is well cooked. In fact, different efforts, the flavor of the roast is not the same. If you don't believe me, you should follow the notes listed below to try to roast once, guaranteed to roast a good flavor!
1, if you are ready to make homemade grilled meat at home, then the choice of charcoal is the first important thing. When choosing charcoal must not be cheap, some poor quality charcoal fire is not enough, or even not at all combustible; there are also burned will be up a lot of smoke contamination of food. Good quality charcoal is generally neater and heavier, so it burns for a long time and has a good fire. Since the special flavor of charcoal grilled food comes from the aroma of the food grilled when the charcoal is hot, choosing good charcoal is the basis for enjoying delicious food.
2. Before grilling food, brush the grill with a layer of oil so that the food does not stick to the grill. Use an iron brush to brush away the residue on the grill at any time to keep the grill clean so that the flavor of the food will not be affected.
3, you can grill many kinds of food, but the choice of materials is also very careful. Pork: must be cooked to fully cooked to eat, should be selected ribs, waist, hip on the tender and slightly fat pork, so that the grilled meat will not be too dry. Beef: Choose beef ribs, which are tender and tough; beef shoulder is the most tender meat for roasting. Whether it is American beef or Australian beef, it should not be grilled until fully cooked for consumption, as it will destroy the tenderness of the meat. Chicken: Any part of the meat is good for grilling. If you soak it in lemon water and sprinkle it with cornstarch before grilling, it will make the meat more tender. Seafood: Anything goes, but make sure it's fresh. Fresh seafood is dense and elastic, and seafood taken out of the refrigerator should not be marinated for more than 30 minutes before grilling. When grilling squid rolls, brush a thin layer of egg yolk on top for a more beautiful color and better flavor. Vegetables and fruits: Roots, mushrooms, vegetables and fruits with less juice and harder texture, such as corn, green peppers, pineapple, bananas and so on.
4, food on the grill, anxious people are always worried that it will be scorched, keep turning over and over. In fact, this instead of prolonging the cooking time, but also destroy the protein, resulting in hard meat. When turning over the grilled food, the food must be heated to a certain degree before it is easy to turn over. If the flip, part of the food stuck in the grid, that protein is not fully heated, hard pull will only tear the protein fibers, if the fish will form the phenomenon of peeling.
5, food in the barbecue process, the longer the time, the greater the loss of moisture and grease, the more dry taste. Therefore, in the barbecue process should be in the food on the appropriate amount of brush some barbecue sauce, can keep the food wet, and increase the flavor, but pay attention not to brush too much at a time, and cause the food too salty.
6, for a certain barbecue foundation for people, grilled out of the authentic diamond-shaped grill marks can definitely make the barbecue technology icing on the cake. In fact, it is not difficult to grill diamond-shaped grill marks, the first requirement of the charcoal temperature to be hot enough, and then put the food on the grill at a 30-degree angle, when the food is fully heated to the opposite direction of the food to 30-degree angle, you can form a diamond-shaped grill marks. Use the same procedure to cook the other side of the food.