Stir-fry Chili and Zanthoxylum bungeanum, and beat them into fine powder for later use.

Mix 0.25 liang of monosodium glutamate, 0.25 liang of pepper, 0.25 liang of thirteen spices, 0.25 liang of cumin powder, 2 liang of pepper noodles, 7 liang of pepper noodles and a little salt at the ratio of 1 kg.

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).

Third, barbecue dip ingredients (Korean buffet barbecue dry seasoning)

The preparation method is as follows:

Peanut powder (cooked, original, ground to twice the size of sesame seeds) 500g, sesame seeds (cooked) 200g, soybean powder (cooked) 50g, fennel powder 8g, cumin powder 30g, coriander seed powder 1 5g, coriander seed powder and white pepper 5g, salt/kloc-0. 0 g .. mix it together ... sprinkle it on the roasted meat or dip it in food ... The amount of salt is only a reference ... it should be increased or decreased according to the taste of your customers. Add Chili powder12-15 g to the spicy taste ... and curry powder, and the peach crisp is the dip of Korean dish baking.

Features: delicious, greasy, tasty and digestible. Suitable for Korean buffet barbecue.

Fourth, self-made seasoning 1: cumin powder 1 kg, perilla powder 8 Liang, white sesame 1 kg, peanut 1 kg (crushed) 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.