1. Take a large bowl, add the meat slices and seasonings, grab them evenly, and marinate for about 60 minutes.
2. Preheat the oven to 200℃ for standby.
3. Practice 1 Spread the marinated meat slices on a baking tray, put them in an oven preheated to 200℃ and bake for about 5 ~ 7 minutes until the meat is cooked.
2, raw materials:
Pork tenderloin, ginger, onion, salt, Chili powder, cooking wine, monosodium glutamate, spiced powder, starch, eggs, sesame oil, etc.
Method:
1 Slice pork tenderloin, marinate it with ginger, onion, salt, monosodium glutamate and cooking wine, and then string it with an iron stick.
2. Mix water and starch into a paste. Add egg white, stir evenly in one direction with chopsticks, and make egg paste.
3. When the wok is on fire, add oil and burn it to 50% heat. Dip the kebab into the egg paste and put it in. Turn it gently with chopsticks and fry it until the outside is brown for about 5 minutes. Brush it with a brush dipped in sesame oil, and sprinkle Chili powder and spiced powder on it. You can eat it.
Features: bright red color, tender inside, salty and spicy.
This method can also be used for fried mutton skewers, ham sausages, vegetarian chicken and so on.
Note: if mutton is used as raw material, cumin can be added to the seasoning, which tastes more beautiful!
3. Focus on homemade sauces. Eating barbecue will make you feel that the sauce in the barbecue shop tastes very special. In fact, it is too simple. Just a few seasonings can bring out the sauce in the barbecue shop, that is: sesame sauce, sugar, fermented milk and salt. These four are the soul! Accessories include: ginger juice, mustard oil, oyster sauce, coriander powder and chopped green onion.
How to marinate the grilled chicken legs and wings?
( 1)
Ingredients: chicken wings, onion, ginger, garlic, star anise, pepper, cinnamon, soy sauce, salt, sugar, cooking wine and black vinegar.
Method: Cut the chicken wings into two pieces, put them in a large bowl, add the above seasoning and marinate for 6- 12 hours, and flip 1-2 times.
You can pickle it the night before and bake it the next day.
Then adjust the oven temperature to 400-425F? Pad the baking tray with aluminum foil. Bake for 18 minutes, turn off the power and wait for 1-2 minutes to take out. Chicken is roasted in much the same way.
(2)
There are several main ingredients in chicken wings, and eight ingredients in this paper are taken as examples. Honey 1 tablespoon is used as auxiliary materials.
Seasoning salt 1/2 tsp, black pepper 1/2 tsp, allspice powder 1/3 tsp, monosodium glutamate 1/3 tsp, ginger juice 1 tsp, soy sauce 1 tsp (1.
Practice 1, put chicken wings in a bowl, add seasonings, and mix well with chopsticks.
2. Put the chicken wings with chicken skin facing upwards on the barbecue grill (don't put them on the plate to avoid oil in the plate when grilling) 3. Bake them for 23-24 minutes with a barbecue stall, and take them out and coat them with honey every 5-6 minutes.
(3)
Parching Zanthoxylum bungeanum, Illicium verum and salt for a while, taking out the salt, rubbing it on chicken legs or chicken wings, soaking chicken legs for 5 hours and chicken wings for 3 hours,
Put it in a furnace preheated to 350 degrees and bake it for 3 hours. If you think of it from time to time, just smell it, turn it over, and finally bake the skin with broil until it is crisp (only for a few minutes, otherwise it will be burnt, and all previous efforts will be wasted. Cut it! )。 It is delicious!
(4)
The proportion of ingredients is roughly as follows:
Generally, a box of chicken wings is baked at a time, which is 22. Put three onions, which are the most common ones in the store, and cut them into minced onions to taste good;
Put 4 tablespoons of sugar; In fact, the more soy sauce, the better. It's best not to have chicken wings, but it takes more than half a bottle of soy sauce, and most people can't afford it. Therefore, handle it according to your own discretion. Generally, it is put into the bottom of the basin with soy sauce half a centimeter deep (first put chicken wings and then add soy sauce), which also consumes less than half a bottle of soy sauce. It is best to use soy sauce. Salt is sprinkled by feeling. For your reference only.
(5)
The main marinades are salt, soy sauce, chopped green onion, sugar and pepper, all of which are indispensable. In particular, sugar and pepper should be put enough, and of course soy sauce should be flooded. The time can be longer. When baking, it will take about 350 to 400 degrees, and it will take about 40 minutes. In this way, the chicken wings soaked all night are particularly delicious, and you can smell the aroma outside the house when roasting. It would be better to turn it over. ...> >
Question 2: How can I marinate my own barbecue at home? 1, seasoning: 2 onions, 40g of ginger, 3 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of water, sake 1 tablespoon, a little pepper (other spices are added according to everyone's preference) 1. Take a large bowl, add the meat slices and seasoning, grab them evenly, and marinate for about 60 minutes. 2. Preheat the oven to 200℃ for standby. 3. Practice 1 Spread the marinated meat slices on a baking tray, put them in an oven preheated to 200℃ and bake for about 5 ~ 7 minutes until the meat is cooked. 2. Raw materials: pork tenderloin, ginger, onion, refined salt, Chili powder, cooking wine, monosodium glutamate, spiced powder, starch, eggs, sesame oil, etc. Method: 1. Slice pork tenderloin, marinate it with ginger, onion, refined salt, monosodium glutamate and cooking wine, and then wear it into a string with an iron stick. 2. Mix water and starch into a paste. Add egg white, stir evenly in one direction with chopsticks, and make egg paste. 3. When the wok is on fire, add oil and burn it to 50% heat. Dip the kebab into the egg paste and put it in. Turn it gently with chopsticks and fry it until the outside is brown for about 5 minutes. Brush it with a brush dipped in sesame oil, and sprinkle Chili powder and spiced powder on it. You can eat it. Features: bright red color, tender inside, salty and spicy. This method can also be used for fried mutton skewers, ham sausages, vegetarian chicken and so on. Note: if mutton is used as raw material, cumin can be added to the seasoning, which tastes more beautiful! 3. Focus on homemade sauces. Eating barbecue will make you feel that the sauce in the barbecue shop tastes very special. In fact, it is too simple. Just a few seasonings can bring out the sauce in the barbecue shop, that is: sesame sauce, sugar, fermented milk and salt. These four are the soul! Accessories include: ginger juice, mustard oil, oyster sauce, minced parsley and chopped green onion. How to marinate chicken legs and chicken wings (1) Raw materials: chicken wings, onion, ginger, garlic, star anise, pepper, cinnamon, soy sauce, salt, sugar, cooking wine and black vinegar. Method: Cut the chicken wings into two pieces, put them in a large bowl, add the above seasoning and marinate for 6- 12 hours, and flip 1-2 times. You can pickle it the night before and bake it the next day. Then adjust the oven temperature to 400-425F? Pad the baking tray with aluminum foil. Bake for 18 minutes, turn off the power and wait for 1-2 minutes to take out. Chicken is roasted in much the same way. (2) some of that main ingredient chicken wings, In this paper, eight ingredients are taken as an example: honey 1 tablespoon seasoning salt 1/2 tsp, black pepper 1/2 tsp, spiced powder 1/3 tsp, monosodium glutamate 1/3 tsp, ginger juice 1 tsp. Put the chicken wings in a bowl, add seasoning, and mix well with chopsticks. 2. Put the chicken wings with chicken skin facing up on the barbecue grill (don't put them on the plate to avoid oil in the grill). 3. Bake them for 23-24 minutes with a barbecue stall, and take them out every 5-6 minutes and coat them with honey. (3) Dry fry the pepper, star anise and salt for a while, take out the salt and rub it on. Put it in a furnace preheated to 350 degrees and bake it for 3 hours. If you think of it from time to time, just smell it, turn it over, and finally bake the skin with broil until it is crisp (only for a few minutes, otherwise it will be burnt, all previous efforts will be wasted, cut it! )。 It is delicious! (4) The proportion of ingredients is roughly as follows: generally, one box of chicken wings is baked at a time, which is 22. Put three onions, which are the most common ones in the store, and cut them into minced onions to taste good; Put 4 tablespoons of sugar; In fact, the more soy sauce, the better. It's best not to have chicken wings, but it takes more than half a bottle of soy sauce, and most people can't afford it. Therefore, handle it according to your own discretion. Generally, it is put into the bottom of the basin with soy sauce half a centimeter deep (first put chicken wings and then add soy sauce), which also consumes less than half a bottle of soy sauce. It is best to use soy sauce. Salt is sprinkled by feeling. For your reference only. (5) The main marinades are salt, soy sauce, chopped green onion, sugar and pepper, all of which are indispensable. In particular, sugar and pepper should be put enough, and of course soy sauce should be flooded. The time can be longer. When baking, it will take about 350 to 400 degrees, and it will take about 40 minutes. In this way, the chicken wings soaked all night are particularly delicious, and you can smell the aroma outside the house when roasting. It would be better to turn it over.
Question 3: How to cook Korean barbecue at home and how to marinate the meat. The practice of cooking Korean barbecue at home
Barbecue ingredients: beef tenderloin pork belly pork eggplant zucchini mushroom mushroom purple potato lettuce onion
Seasoning 1: corned beef used: onion15g pear15g garlic, 6 petals of fresh ginger, 3 slices of soy sauce, 40ML white pepper, 5g sugar, 5g.
Seasoning 2: BBQ dipping sauce: soy sauce 100ML mineral water 50ML freshly squeezed orange juice 120ML (about 2 oranges) freshly squeezed lemon juice 80ML sugar white vinegar cooked white sesame, coriander and chives.
Seasoning 3: Pork belly dipping sauce used: Korean hot sauce 20 g sweet noodle sauce 30 g seafood sauce 25 g pillar sauce 25 g green and red pepper each with a garlic slice.
One: corned beef
Practice:
1, beef is beaten to about 2 mm with a meat hammer.
2. Cut into suitable pieces for use.
3. Prepare onions, pears, garlic and ginger and paste them with a food processor.
4. Add soy sauce, white pepper and sugar into the paste, stir well and filter out large particles.
5. Put the cut beef into the filtered marinade.
6. Marinate for more than half an hour. Use the time of curing meat to prepare other ingredients.
Two: making dipping juice
Practice:
1, soy sauce into a hot wok, boil and cool for later use.
2. Add mineral water, freshly squeezed orange juice, freshly squeezed lemon juice, sugar, vinegar (as appropriate), salt, cooked white sesame seeds, coriander, and chives to the cool soy sauce, and adjust it into sweet and sour dipping juice according to your own taste.
Three: Prepare barbecue ingredients
Practice:
Wash and slice zucchini, eggplant and purple potato, and brush with oil for later use.
Mushrooms and Tricholoma are pedicled and washed for use, and onions are washed and cut into 0.5 cm pieces for use.
Slice pork belly. Put Korean hot sauce, sweet noodle sauce, seafood sauce and pillar sauce into a bowl and stir well. Wash and slice green and red peppers, and slice garlic. Wash the lettuce and set aside.
Four: barbecue
Practice:
1, spread barbecue paper with appropriate size on the baking tray, and there will be no oil droplets splashing when turning over during baking. And the heating is uniform.
2. Roasted pork belly is cleaner than usual with a grate, and the oil is sucked on the barbecue paper, so the roasted meat does not have too much oil, which can also ensure that the nutrients of the meat are not lost.
3. The baked mushrooms and vegetables can keep the food tender and juicy and delicious.
Tips:
1, in the process of eating barbecue. You can make a pot of miso soup, eat barbecue and drink miso soup, which is healthy and delicious.
2, you can prepare more lettuce, that is, you can eat pork belly, or you can eat it raw with dipping sauce.
3. Eating some raw pears or drinking heated pear juice after barbecue is essential every time. Eating barbecue food will gather polycyclic aromatic hydrocarbons, a strong carcinogen, in the body. After the barbecue, eat a pear or drink a glass of pear juice, the metabolites of polycyclic aromatic hydrocarbons in the blood will be excreted through urine, and the pear contains enough water, glucose, sucrose, vitamin A, vitamin B, vitamin C and trace element iodine. At the same time, pear contains 3 grams of cellulose per 100 grams, and it is insoluble fiber, which has certain anti-cancer and anti-cancer effects. If you cook a cup of freshly squeezed pear juice with fresh lemon juice and honey, you don't have to worry that barbecue will affect your health.
Question 4: How to marinate meat when cooking barbecue at home? Let me say the simplest one. It is suitable for meat that has no time or energy to fill the stomach. Cut it, pour soy sauce and oyster sauce, stir it a few times, and then pour barbecue powder when eating. There are many kinds of ways to go to the supermarket. You can buy some spiced powder when marinating meat, and it won't be bad to use it. Prepare some honey and then dip it in barbecue powder to eat it.
Question 5: Korean barbecue, how can the meat be preserved and delicious? Korean BBQ is different from Brazilian BBQ or Xinjiang BBQ in China. The raw materials of Korean BBQ are mainly pork, beef and mutton. Put the meat on a baking tray over charcoal fire, soak the meat in oil first when baking, and wipe the animal fat on the baking tray once, so that the meat and baking tray will not stick together when baking.
After roasting, dip in some shredded onion, sesame oil and Korean sauce, and then wrap the cooked meat with lettuce, so that it is delicious with meat and vegetables.
There are many kinds of barbecue in China, and the main raw materials such as pig, beef and mutton are also carefully cut. The sliced meat is marinated with soy sauce, sesame oil, sugar, garlic, onion and other condiments, and then barbecued on the brazier. The beauty of Korean barbecue is that it must be wrapped with lettuce when eating.
The green leaves are wrapped in freshly baked meat slices, plus some garlic slices, carrot slices and cucumber slices, dipped in a little sweet and spicy sauce and stuffed into your mouth. The fragrance is fragrant and fragrant with meat and sauce, and it is full of saliva before chewing. The sweetness of vegetables just neutralizes the greasy meat, which makes people want to stop.
South Korea barbecue pickled raw materials, generally use "five spicy" raw materials, namely pepper, garlic, onion, ginger, onion. "Spicy" is the main taste of Korean barbecue. Under the action of marinade and dipping sauce, it will present "five flavors" when eating, that is, sweet, spicy, salty, sour and bitter, and the dipping sauce mainly plays a role in supplementing the flavor.
The ingredients of Korean barbecue must be pickled and flavored. When pickling, some fruits and onions are usually added to make the finished dish fragrant but not greasy. In addition, Korean barbecues are no longer seasoned during baking, but only when they are eaten, they are supplemented with dipping juice.
Ingredients: pork belly, Korean barbecue sauce
1. Buy a catty of pork belly and slice it. It is best to have pork belly with skin.
2. Wash and slice the pork belly and marinate it with Korean barbecue sauce for twenty or thirty minutes.
3. Then put it in the oven and bake it on both sides for 12 minutes.
Second, Korean-style roasted pork belly
Tools: small natural gas stove, non-stick baking tray.
Seasonings: salt, pepper
Side dishes: kimchi, Chili sauce, bean paste, lettuce and coriander (I named it, and the leaves are very fragrant, so I can't finish the one in my yard)
Dip: sesame oil (add garlic and salt)
Staple food: rice
Practice: spread the meat on the baking tray and bake it until both sides are golden, and roast the fat until the fat juice is lost. Sprinkle salt and pepper during baking. Transfer after baking, and eat while baking. Of course, potatoes, garlic and kimchi can be baked together (kimchi is especially delicious when baked)
How to eat: put the vegetable leaves in the palm of your left hand, put the meat on chopsticks, dip them in bean sauce or Chili sauce and sesame oil respectively, then put them on the vegetable leaves, add rice and baked kimchi, wrap them up and eat them at once! So don't wrap it too big! )
bsp; 4. When eating, roll the lettuce, and put the spicy sauce on the household. The exotic flavor is delicious.
Features: Pear juice is added to Korean barbecue sauce, so the roasted meat has natural fruity flavor and is delicious and not greasy.
Question 6: How can I make authentic and delicious Korean barbecue at home? The more detailed the better ... ~! ! ! ! Don't think that barbecue is just a matter of simply tossing the meat a few times and then casually smearing some sauce. The effort is different, and the taste is different. Try baking once according to the following techniques to ensure a good taste!
Preparation before barbecue
1.Selection of materials
Pork: Pork belly with tender ribs, waist and buttocks and a little fat should be selected, so that the roasted meat will not be too dry.
Beef: you can choose beef ribs, which are tender and tough; Beef shoulder is the most tender meat for roasting.
Chicken: Any part is a good material for barbecue.
Seafood: Everything is fine, but you must choose fresh ones.
Vegetables and fruits: mainly fruits and vegetables with sharp roots, mushrooms and less juice, such as corn, green peppers, pineapples and bananas.
Step 2 pickle
Chicken: soak it in lemon water and sprinkle some starch, the meat will be more tender.
Seafood: the marinating time of seafood taken out of the refrigerator should not exceed 30 minutes.
Barbecue tips
1.Different ingredients, different baking methods.
Barbecue slices: Thin slices of meat can be cooked in about 3 minutes, and should not be roasted for too long, otherwise, the meat will become hard or burnt, and it will not taste good. Pork must be cooked until it is fully cooked before it can be eaten, and beef should not be roasted until it is fully cooked, otherwise it will destroy the freshness of the meat. Tempers, hot dogs, sausages, etc.: Try to use a small fire. Except vegetables, it is best to put them in a tin foil box and barbecue them by smoldering. The bigger the fire, the better.
2. Use of charcoal
The best choice of fuel is charcoal. Charcoal with good quality generally burns for a long time and has a good fire.
Step 3 clean the grill
Brush the grill with oil before grilling the food to prevent the food from sticking to the rack. Brush off the residue on the grill with an iron brush at any time to keep the grill clean.
Step 4 turn over at the right time
As soon as the food is put on the grill, it will not only prolong the cooking time, but also destroy the protein and make the meat hard. When baking food, the food must be heated to a certain degree before it is easy to turn over.
Step 5 replenish water
In the process of barbecue, the longer the time, the greater the loss of water and oil, and the drier the taste. Therefore, in the process of barbecue, you should brush some barbecue sauce on the food to keep the food moist, but be careful not to brush too much at a time, which will cause the food to be too salty.
Step 6 Use salt
In the process of barbecue, many fatty foods will drip oil after heating. If sprayed with water, it will only produce soot to pollute the food. At this time, just sprinkle some salt on the fire to solve the problem.
7. Diamond-shaped roast mark
Authentic diamond-shaped roast marks can definitely add icing on the cake to barbecue technology. Firstly, the temperature of charcoal fire is required to be hot enough, and then the food is placed on the grill at an oblique angle of 30 degrees. When the food is fully heated, the food is turned to an oblique angle of 30 degrees in the opposite direction, and a diamond-shaped roast mark can be formed.
Question 7: How to cook a delicious barbecue at home?
1. Slice the mutton, put the sheep, onion, chopped onion, a little cooking wine and eggs, and mix well.
Step 2 marinate for 40 minutes
3. Add a little cooking wine, pepper, egg liquid and mix well. Just like mutton, it is better to bake with soy sauce for 40 minutes.
4. String, each string of mutton kebabs keeps a piece of fat, so that it produces oil and tastes more fragrant. I usually don't eat fat, but the fat in the mutton kebabs is very fragrant when it is cooked ~
5. The skewered kebabs are made at home, clean and hygienic, and the materials are very sufficient ~
6. skewered roasted wings ~
7. Take it to the terrace for preparation ~
8. The charcoal such as anthracite bought outside is just right when it is burnt to gray ~
9. Set fire to the roast, and turn it over frequently ~ At this time, the oil is baked out like it was when it was five-ripe ~ You can eat it at home with less oil, or even leave it alone ~ The mutton itself is quite oily ~ When it is five-ripe, add salt and add some cumin pepper noodles, so it is easy to taste while roasting. The roasted wings have to be oiled on the surface ~ ~ Otherwise, it will be too dry, and the roasted wings made by yourself will be outside.
10. You're done. It's delicious and delicious ~ It's the most delicious than grilled wings outside.
Question 8: How do you barbecue at home? In summer, many people like to eat mutton skewers and drink draft beer in the open air, or chew the neck of a hot girl's neck and duck's neck. It is really comfortable, so how can we eat mutton skewers with confidence? If you go out for an outing to barbecue kebabs, it's not bad. Here I'll contribute a treasured barbecue secret recipe.
Pickling formula
1: kebabs (beef, sheep, dog meat):
The amount of spices should be added to 5 kg of fresh meat: beef soaked in beer)
(1) 2 packages of mutton skewers (90g), 2 grams of adzuki bean (fine powder), 0/0g of Areca catechu, 70-90g of monosodium glutamate, 36g of refined salt, 40g of Texian 1 (produced in Wuhan), ginger and shallot (1). Mix well with the cut meat strips and marinate for 15 minutes.
Formula (2): spicy and smelly dry material 1 00g, monosodium glutamate (99% freshness) 70-90g, refined salt 36g, extra fresh1No.40g, ginger and chives 40g, adzuki bean 2g, Areca catechu perfume10g, and Lycium barbarum water.
Note: the above two methods of seasoning meat dry humidity can absorb spices, and it is advisable not to run water.
Second, chickens and ducks:
The formula is as follows: 90g of spicy and smelly dry material (produced in Wuhan), 60g of refined salt, 90g of monosodium glutamate, fermented grains (fine powder) 1 g, betel nut water 1 0g, extra fresh1No.40g, ginger and chives (finely chopped)
Preparation before barbecue
1. Selection of materials
Pork: Pork belly with tender ribs, waist and buttocks and a little fat should be selected, so that the roasted meat will not be too dry.
Beef: you can choose beef ribs, which are tender and tough; Beef shoulder is the most tender meat for roasting.
Chicken: Any part is a good material for barbecue.
Seafood: Everything is fine, but you must choose fresh ones.
Vegetables and fruits: mainly fruits and vegetables with sharp roots, mushrooms and less juice, such as corn, green peppers, pineapples and bananas.
Step 2 pickle
Chicken: soak it in lemon water and sprinkle some starch, the meat will be more tender.
Seafood: the marinating time of seafood taken out of the refrigerator should not exceed 30 minutes.
Barbecue tips
1. Different ingredients, different baking methods.
Barbecue slices: Thin slices of meat can be cooked in about 3 minutes, and should not be roasted for too long, otherwise, the meat will become hard or burnt, and it will not taste good. Pork must be cooked until it is fully cooked before it can be eaten, and beef should not be roasted until it is fully cooked, otherwise it will destroy the freshness of the meat.
Seafood and fish: Clams and fish fillets are best wrapped in tin foil when barbecued, so that it is not easy to scorch the skin of fish and it is easy to store delicious soup. Barbecue for about 2 ~ 3 minutes, and the fish fillets will bulge, so you can eat them.
Tempers, hot dogs, sausages, etc.: Try to use a small fire. Except vegetables, it is best to put them in a tin foil box and barbecue them by smoldering. The bigger the fire, the better.
2. Use of charcoal
The best choice for fuel is charcoal. Try not to use chemical charcoal. The special flavor of grilled food comes from the aroma of grilled food when charcoal is at high temperature. Therefore, choosing charcoal well is the basis of enjoying delicious food. Good quality charcoal fire generally burns for a long time and has a good fire. It is best to choose the branch part of charcoal instead of the whole tuber, otherwise it will not be easy to light. At the time of ignition, for a pack of 5 kindling, put 5 kindling at a time. Don't bake the charcoal until it is transparent and red-hot. Don't bake it when the surface of the charcoal is not completely burned, which will easily stain and blacken the food.
Step 3 clean the grill
Brush the grill with oil before grilling the food to prevent the food from sticking to the rack. Brush off the residue on the grill with an iron brush at any time to keep the grill clean, so as not to affect the flavor of food.
Step 4 turn over at the right time
As soon as the food is put on the grill, it will not only prolong the cooking time, but also destroy the protein and make the meat hard. When baking food, the food must be heated to a certain degree before it is easy to turn over. If some food sticks to the net rack after turning over, it means that protein has not been completely heated, and hard pulling will only tear the protein fiber, and if it is fish, it will form peeling phenomenon.
Step 5 replenish water
In the process of barbecue, the longer the time, the greater the loss of water and oil, and the drier the taste. Therefore, in the process of barbecue, you should brush some barbecue sauce on the food to keep the food moist, but be careful not to brush too much at a time, which will cause the food to be too salty.
Step 6 Use salt
Salt can be used to flavor. In addition, in the process of barbecue, many fatty foods will drop oil after heating, and these oil drops will produce high fire when they are burned by charcoal fire ... >; >
Question 9: Do you need to marinate the barbecue with electric baking pans at home? How to pickle? No, you can just put some sauce on it after baking, and then wrap it in raw vegetables. I bought Korean hot sauce, which is delicious.