Barbecue ingredients

Barbecue ingredients are mainly used to grill meat skewers, chicken wings, pork chops, lamb chops, steaks, roast chicken, roast duck, vegetables and other products.

Barbecue ingredients are mainly made of many kinds of natural spices that are carefully processed through a variety of techniques. The processed barbecue ingredients can be operated by large food processing companies or families. Whether it is a food processing company or an individual, after getting this marinade, you can marinate the meat or vegetables you want to process according to the process. After marinating, you can directly put it in the oven or Use the oven or directly use charcoal fire for barbecue. After grilling, the flavor will be unique

and the meat will be delicious. You can choose different flavors according to your own preferences.

If you eat barbecue, most people sprinkle some cumin powder, chili powder, pepper and other powders and oil directly on the meat.

The emergence of barbecue ingredients can solve this problem for everyone. After marinating, grill it directly. Of course, if you feel that the spiciness or saltiness is not enough, you can also sprinkle some chili powder when grilling. This will Makes the flavor richer and the mouthfeel better.

Secrets of Barbecue Ingredients

Ingredients for garlic honey sauce: 45 cloves of garlic (cut into half a bottle), appropriate amount of honey (about 2 to 3 cups)

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Method: Prepare a one-liter sealable glass bottle, wash and drain it and dry the bottle body and cap with a hair dryer. After removing the membrane and stems from the garlic, cut the garlic into halves or thirds, depending on the size of the garlic. Put all the chopped garlic

in the bottle, then pour in honey until it is eighty-full, lock the bottle cap tightly, and marinate in a place out of direct sunlight for at least a week. Ready to eat. When pickling, turn the bottle upside down from time to time on the first day to ensure that the garlic flavor is marinated in the honey. On the second and subsequent days, the bottle cap should be facing up, and the bottle cap should be facing down on the next day, alternately. Until marinated. When using it, it is best to take out the required amount with a clean and dry spoon, and use it with an appropriate amount of salt. The remainder can be stored in the refrigerator or a cool place. If it is not touched during use, Remove any impurities and can be kept fresh in the refrigerator for more than half a year. For how to make garlic honey chicken wings, please refer to BBQ-Various Chicken Wings.

Tips: Remember not to leave any other flavors in the bottle, otherwise it will destroy the flavor of the garlic honey. Also, it is best to have a larger mouth for easier scooping with a spoon. Because the spiciness of garlic varies, local garlic is usually spicier. You can increase or decrease the amount of garlic according to your personal preference. Also, do not use garlic that has green sprouts in the middle. Fresh garlic is better. After about a week, the garlic slices will begin to sink, indicating that the garlic smell is gone and it is ready for cooking. Usage: When eating barbecue with garlic honey sauce, whether it is pork, chicken, chicken legs, or chicken wings, just apply a layer on the barbecue grill or oven, and you will have fragrant barbecue ready to eat! Just add it if you don’t like garlic!

Barbeque sauce ingredients: 2 tablespoons soy sauce, 1 teaspoon each of sugar, rice wine, and rock sugar, 2 teaspoons each of dried bonito essence, dried kelp, and ginger powder. Method: Mix all the materials evenly. *Spicy sauce ingredients: 1/4 cup lemon juice,

2 tablespoons tomato sauce, 1 teaspoon each chili oil, chili sauce, black pepper, 1 tablespoon each oyster sauce, minced chili, rice wine, and brown sugar teaspoon, 1/2 teaspoon minced garlic. Method: Mix all the materials evenly. *Ingredients for sour plum sauce

Ingredients: 3 sour plums, 2 teaspoons each of candied sour plums, sugar, and 1 teaspoon white vinegar. Method: Mix all the materials evenly. *Ingredients for applesauce: 1 apple (core removed and pureed into paste), 1/2 cup of apple juice, 1 teaspoon of white vinegar, 1/2 teaspoon of mustard, 1 teaspoon each of honey and onion, Appropriate amount of salt and pepper. Method: Mix all the materials evenly. *

Five-flavor sauce ingredients: 2 teaspoons each of soy sauce, sesame oil, black vinegar, and white vinegar, 3 teaspoons tomato paste, 1 teaspoon each of minced ginger, minced garlic, and minced chili. Method: Mix all the materials evenly. * Garlic paste: 2 teaspoons of garlic paste, 3 teaspoons of soy sauce, 1 small teaspoon each of MSG, rice wine, and white vinegar, 1 teaspoon of fine sugar, and appropriate amount of pepper. Method: Mix all the materials evenly.

Barbecue refers to skewering fish, meat or vegetables on an iron rack, using a charcoal fire or high-temperature stove to pass moderately high temperatures, so that a hard film is formed on the surface of the material and turns golden yellow, so that the aroma is contained in it. Dishes with a unique burnt aroma.

It can be divided into two types: direct fire grilling and indirect fire grilling. Direct fire grilling is a method of grilling food directly on the fire. There are the following six types:

Sukiyaki: Food does not need to be seasoned and is grilled directly on the fire. Grilling over a fire, mostly fish, not only retains the original flavor, but also has the effect of removing fishy smell

Salt grilling: rub salt all over the ingredients before grilling, suitable for grilling fish and seafood

Miso-yaki: grilled on one side and coated with salt and soy sauce on the other, then coated with miso to add flavor. Among them, fish, tofu and daikon can highlight its mellow and unique flavor.

Kabayaki: When grilling elongated fish, cut the belly of the fish open and run bamboo strips across the fillets. It is named after it looks like a pu leaf at first glance. Yakiniku (grilled eel) is the most famous.

Teriyaki: Grill and rinse with thick sauce on one side, repeatedly until the ingredients are cooked. It is more commonly used for fish with thicker fat.

Yundan grill: Mix the egg yolk and sea urchin sauce evenly, and evenly apply the sauce on abalone, shrimp and other seafood ingredients while grilling. The grilled ingredients can show a bright yellow color. Quite tempting.

The common types of grilled grills include bun roasting, skewers roasting, iron pot roasting, teppanyaki roasting, shell roasting, pot roasting, rock roasting, net roasting, etc. We have seen many stores intermixing the above types of barbecue, but skewers and miso yaki are the most popular and the most affordable.

Skewers are also divided into metal skewers and bamboo skewers depending on the size of the ingredients and the grilled shape. Metal skewers are made of iron or stainless steel. Generally, round skewers are more common, but if you want to grill full-sized fish, flat surfaces are suitable.

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In the selection of skewering ingredients, the focus is on fresh ingredients that are seasonal in all seasons. Among them, chicken breasts, chicken wings, chicken legs, chicken buttocks and even chicken skin are the favorites of many people. Chicken has long been one of the most enduring yakitori ingredients. Here are the top five most popular skewers:

Onion and meat skewers - springy chicken and chicken skin paired with fragrant scallions, is the most common combination for skewers.

Chicken meatballs - mince the chicken legs into mincemeat, add the mincemeat cooked in wine and stir, add a little red miso and egg yolk and knead into a round shape, add kelp stock and blanch until cooked, then skewer Grilled on bamboo skewers, the gravy dripping from it is mouth-watering.

Roasted chicken legs - roasted chicken legs with bones and juice removed, giving you a generous feeling when eating.

Grilled chicken breast--excellent doneness and fresh taste, very popular among girls.

In addition, the chicken butt, which is roasted until the cartilage is soft and rich in fat, is also a favorite among Japanese foodies today, so you might as well try it.

The most common drink that goes with barbecue is beer. Cold beer paired with fragrant barbecue has always been recognized as the best combination. After eating, put the skewers into the skewer tube prepared by the store. Do not use it to pick your teeth or leave it lying around. Only in this way can you draw a perfect end to the barbecue trip.

Comprehensive skewers ingredients: 3 fresh shiitake mushrooms, 100 grams each of wild rice shoots and lotus root, 30 grams each of cooked quail eggs, shrimp balls, fish plates, flower balls, bamboo rolls, fried tofu and burdock pieces , 2 tablespoons of barbecue sauce. Method:

1. Remove stems from fresh shiitake mushrooms and wash them; Peel wild rice shoots and lotus roots, wash them and cut them into thick slices; wash and cut burdock pieces and bamboo rolls into sections; squid balls, Wash the shrimp balls, cooked quail eggs, fish slabs, and fried tofu.

2. Thread all the ingredients on bamboo skewers separately, place them on the grill and bake until cooked. Apply the barbecue sauce evenly back and forth.

3 times, wait until the flavor is roasted, and serve on a plate. Can.

4. After grilling, you still need to sprinkle some cumin powder according to your own taste, which will further enhance the taste of the food

Crispy barbecue

The key points of crispy barbecue are to master the seasoning formula and grilling. The other two important points are easy to learn. The following is an introduction to the process:

1. Select all kinds of food including pigs, cattle, sheep, chickens, geese, frogs, vegetables, fruits, etc. that are disease-free, non-toxic, non-rotten, and fresh in color. It can be marinated and grilled using this method. ,

2. Formula 1. Meat skewers: The amount of spices should be added based on 5 kilograms of fresh meat. Recipe 1: 1.5 packs of fresh Xianjiang mutton skewers (produced in Wuhan), 70-90 grams of MSG (99% freshness, this freshness will be used below), 36 grams of refined salt, Special Fresh No. 1 1 package (produced in Wuhan), 40 grams each of ginger and chives (finely chopped), 7 grams of sugar, 25 grams of meat floss powder, and 250 grams of sweet potato starch.

Put the above ingredients into the cut meat strips, mix evenly, marinate for 10 minutes and then skewer them with bamboo skewers for grilling. Recipe 2: 100 grams of thirteen spices, 70 grams of MSG (99% freshness) -90 grams, 36 grams of refined salt, 1 package of Special Fresh No. 1, 40 grams each of ginger, chives, and onions, 7 grams of white sugar, 25 grams of loose meat powder, and 250 grams of red summer starch. Add the above ingredients into the cut fresh meat strips, mix well, marinate for 15 minutes and then skewer them for grilling. Note: The dry humidity of the meat produced by the above two methods is suitable so that the meat skewers can absorb the spices without dripping and water will not flow. It will be thin when water flows out, and it will be difficult to maintain the flavor. It will consume oil when it dries out. It should be held in your hand until the meat feels moist but no water comes out. There are two recipes for you to choose,

to make dozens or thousands of food items.

2. Chicken wings, chicken tips, chicken legs, duck wings and other chicken, goose, pheasant, quail, squab and other foods. The formula is as follows: 5 kilograms of food need to be added: 2 packages of spicy and smelly dry ingredients (produced in Wuhan), 60 grams of refined salt, 90 grams of MSG, 1 package of Special Fresh No. 1, ginger, chives (chopped finely ) 30 grams, pine meat powder 20 grams, white sugar 7 grams, red starch 150 grams, fully mix the above raw materials and 5 kg of food, marinate for 20 minutes and skewer. If it is dry when mixing

and the ingredients cannot stick to it, you should add water appropriately so that the spices can completely stick to the meat and should not be too thin. These are all baked raw.

3. Multiple varieties of chicken, duck, and goose feet. The formula is: wash 5 kilograms of food and put it into a pot. Add water until it is submerged. Add 110 grams of refined salt and 80 grams of ginger (beaten). Grams, 100 grams of MSG, 50 grams of fresh scallions, and 10 grams of Sichuan peppercorns, cook over medium heat, wait until the claws are soaked and stretched out, and when pierced with a skewer, take them out and cool them, pierce 2 skewers per skewer and wait for roasting .

4. Fish: Various types of fish are cut into half fish, fish skewers, whole fish, fish tails and other varieties. The formula is: 5 kg of fresh fish. Raw materials added: Thirteen spices 100 grams, 60 grams of refined salt, 90 grams of sugar, 80 grams of MSG, 1 pack of Special Fresh No. 1, 40 grams each of ginger and chives (chopped finely), 60 grams of Piaoxiang sauce (see preparation below) ), 150 grams of sweet potato flour. Mix the above ingredients and fresh fish thoroughly, control the dryness and wetness in the same way as the meat skewers, marinate for 30 minutes

then thread the skewers and wait for grilling. Special reminder: In order for you to correctly master the marinating methods of various types of food and bake them with special flavors, we have changed the soaking method of "Xiangxinjiao water" to the direct marinating method of spices. The purpose is to prevent you from using "Xiangxinjiao water" /p>

The concentration of "water" is not well controlled and the taste is compromised. Some compound finished spices in this process already contain some spices and Chinese medicinal materials.

5. Spare ribs: All animal ribs are prepared according to the following formula: 5 kilograms of fresh ribs, add 110 grams of thirteen spices, 20 grams of five-spice powder, 36 grams of refined salt, 30 grams of loose meat powder, and 8 grams of sugar. , 80 grams of MSG, 1 pack of Special Fresh No. 1

, 40 grams each of ginger and chives (chopped finely), and 150 grams of sweet potato starch. Mix the above raw materials with the ribs, marinate until crispy for 20 minutes, skewer and grill 6. Vegetables: pumpkin, eggplant, slices, potatoes, corn cobs, cabbage, etc.

The recipe for multiple varieties is: 500 grams of sweet potato starch , 1500 grams of refined salt, 400 grams of MSG (fine powder), 2 packs of Special Fresh No. 1, 420 grams of Thirteen Spice, 30 grams of white sugar, and 150 grams of sesame seeds. 50 grams of Lithospermum powder (edible flavoring

ingredient), mix the above evenly to make the flavor powder and bag it for later use. When roasting, place the vegetable skewers flat on the stove, then use a spoon to add the flavoring powder. Pour the flour on the vegetable pieces, put about 1 gram on each skewer, and 0.5 gram on each side. Brush with a brush dipped in oil and bake evenly. You can grill 3-5 skewers to taste how much flavor you want to put in, and then increase or decrease the amount of flavoring powder according to local tastes

3. When stringing the skewers, first wash the meat and vegetables to be grilled, and then put them into the skewers. Cut the meat into square strips of 2-4 cm long and 0.8 cm wide (can also be customized): the ribs are cut into pieces and priced according to your local market price; the fish is scaled, broken open, the intestines removed, washed and cut into 12 cm long pieces Whole fish of any length or piece: raw lotus root can be pierced through the lotus root. Then thread the bamboo skewers into skewers: the meat into a T-shape; the fish, eggplant and other large skewers use two skewers for each skewer.