I would like to open a barbecue restaurant... How do I mix the dipping sauces to make them taste good? Confused ...

Night market barbecue marinade and sauce blending method

1, meat skewers: 5 kilograms of fresh meat should be added to the amount of spices.

Recipe 1: monosodium glutamate (freshness in 99%, the following all with this freshness) 70-90 grams, 36 grams of refined salt, special fresh

1 No. 1 package of ginger, scallions (finely chopped) 40 grams each, 7 grams of sugar, 25 grams of meat floss powder, 250 grams of sweet potato starch.

Put the above ingredients in the cut meat strips and mix well, marinate for 10 minutes can be skewered with bamboo skewers to be grilled

Formula 2: 100 grams of thirteen spices, monosodium glutamate (freshness 99%) 70-90 grams of salt 36 grams of Special Fresh No. 1 1 packet,

40 grams of ginger and scallions, 7 grams of sugar, 25 grams of meat loafing powder, 250 grams of sweet potato starch. The first is to make a new one, and the second one is to make a new one.

Put the above ingredients into the cut fresh meat strips and mix well, marinate to 15 minutes can be skewered to be grilled.

Note: the above two methods of meat dryness and humidity for the skewers can adsorb the spices do not fall, do not flow as appropriate. There is water flowing out

thin, not easy to keep the flavor, dry oil consumption, should be mastered in the hands of a handful of meat feel wet but not out of the water for the best.

2, chicken wings, chicken tips, chicken legs, duck wings and all chicken, goose, grouse, quail, pigeon and other food. 5

kilograms of food need to add: 60 grams of refined salt, 90 grams of monosodium glutamate, Special Fresh 1 1 package, ginger, shallots (finely chopped)

name 30 grams of loose meat 20 grams of powder, 7 grams of sugar, 150 grams of starch in the red department will be the above raw materials and 5 kilograms of food to fully

blocking evenly, marinated for 20 minutes to wear into a skewer. If the mixing is dry, the material is not stained, you should add water appropriately, so that its seasoning

completely stained on top of the meat, should not be too thin. These are raw grilled.

3, chicken, duck, goose claws of many varieties, 5 kg of food washed into the pot, add water until submerged,

into the 110 grams of refined salt, ginger (broken) 80 grams of monosodium glutamate (MSG) 100 grams of onions, 50 grams of freshly cut head, 10 grams of pepper,

cooked over medium heat, to be claws bubble large straight, with a stick through that is broken, can be fished out of the cold after, each string of 2 to be worn to the grill.

4, fish: various types of fish worn half fish, fish string, whole fish, fish tail and many other varieties. 5 meters

kg of fresh fish to join the raw materials: thirteen spices 100 grams, 60 grams of salt, 90 grams of sugar, 80 grams of monosodium glutamate (MSG), Special Fresh 1

No. 1 packet of ginger, green onions (chopped fine) 40 grams each, 60 grams of floating sauce (modulation see below), 150 grams of sweet potato flour. Grams of sweet potato flour 150 grams.

Mix the above ingredients and fresh fish well, dry and wet mastery and the same as the skewers, marinate for 30 minutes after the skewer to be grilled.

Special reminder: In order for you to correctly grasp the marinade method of various types of food, baked special flavor, the Department

Special "spice cellar water" soaking method to spice direct marinade method, the purpose is to worry about your "spice cellar water" when you use the "spice cellar water.

The concentration is not good and taste.

5, ribs: 5 kg of fresh ribs, add 110 grams of thirteen spices, five spice powder 20 grams, 36 grams of refined salt,

The loose meat powder 30 powder, 8 grams of sugar, 80 grams of monosodium glutamate (MSG), Special Fresh 1 1 packet of ginger, green onions (chopped fine) 40 grams each,

Sweet potato starch 150 grams.

The above ingredients and ribs mixed evenly marinated crispy 20 minutes skewer to be grilled 6, vegetables: pumpkin, eggplant, slices,

potatoes, corn on the cob, cabbage and other varieties of recipes: sweet potato starch 500 grams, 1500 grams of salt, monosodium glutamate

(fine powder) 400 grams of Special Fresh No. 1 2 packages of thirteen spices 420 grams of sugar 30 grams of sesame seeds 150 grams. Comfrey

powder (edible spices) 50 grams, mix the above into a flavor powder bag standby.

When baking the first string of vegetables to wear a good flat on the stove, and then a spoon loaded with powder poured on the vegetable blocks, each string

put 1 gram or so, each side of the 0.5 grams, in the use of brushes dipped in oil to brush the wet and even baking.

Dipping: the modulation of the floating sauce 1, ingredients: 500 grams of pickled peppers, 150 grams of sesame paste, 200 grams of peanut butter,

40 grams of chili oil, 100 grams of garlic, 30 grams of pepper, 80 grams of monosodium glutamate (MSG), Special Fresh No. 1 1 packet of chicken 100

grams of sugar 20 grams of refined salt 40 grams.

2, the first pickled pepper chopped fine, garlic cloves peeled and pounded.

3, with a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, Special Fresh No. 1, chicken essence,

sugar, salt and other mixing and uniform.

4, with vegetable oil burned to eight mature into the pickled pepper fine foam fried incense, and then poured into the porcelain seasoned material covered with a lid

Zi, so that after cooling and then tasted, if salty, appropriate to put a bit of sugar monosodium glutamate, light, add a bit of salt that is into the floating sauce.

Practice: fresh bell peppers, with a few red bell peppers (love to eat spicy people can use all the bell peppers), 500 grams of tomatoes

eggplant, a piece of ginger, two heads of garlic. Put all of the above in a blender and make a paste. Frying pan with a small bowl of water, with

medium heat to cook, all kinds of paste in the pot, simmering sauce (garlic half of the last to put) while simmering, add salt, sugar (a little),

milk vinegar small half bottle. Remember to keep stirring with a spoon to prevent sticking to the pot, from thin to thick you can turn off the fire, and then under

a little monosodium glutamate (MSG), and then pour the rest of the garlic into the cool bottled.

This kind of chili sauce is definitely comparable to the famous garlic chili sauce in the market. Another trick is

is to fish a small piece of kimchi altar sour teeth of the old radish and tomato stir together, the sauce flavor is particularly fragrant.

Chopping fresh chili practice: 100 grams of fresh morning glory, 1 onion, salt, white wine a little. Asahi pepper chopped,

Never spicy hands, it is best to wear rubber gloves to cut; while cutting, while putting into the bottle, while adding salt,

And a pair of clean chopsticks compaction, it is best to sprinkle a little white wine. Sealed, usually about 3 days can be eaten.

Put a little when you eat the noodles, and mix a spoon when you cook, it is very fragrant and appetizing.

Sweet and spicy noodle sauce practice: Pixian 100 grams of bean paste, four seasons of the treasure young smooth peanut butter 100 grams, 200 grams of sweet noodle sauce,

Oyster sauce 1 tablespoon, pepper, a little rock sugar, ginger, garlic, onion, 30 grams of dried red chili pepper, chopped, vegetable oil,

Balsamic vinegar. Mince the bean curd, put it into a pot with peanut butter, sweet flour sauce and oyster sauce, and stir well into the mixture

materials. Heat a pan, pour oil, oil should be more, oil is hot, first under the ginger, garlic, onion, chili pepper stir-fried, and then

mixture poured into the pot, and then with a small fire, slowly push with a spatula can be.

To make the sauce, do not stir or toss, but slowly push it through. When the pan bubbles evenly, the aroma is

overflowing, add pepper, rock sugar and mix well. The sauce is red and bright with a mellow flavor. After it cools naturally, put it into jars and cans,

taking care to seal it.

Beef chili sauce practice: 500 grams of beef (minced meat), 500 grams of fresh red pepper (hinged), dry yellow sauce two

box, 100 grams of monosodium glutamate (MSG), 150 grams of sugar, 300 grams of oil, 100 grams of cooked sesame seeds, salt to taste. Pour oil in the pot to burn

heat, under the beef fried for a moment, and then pour the above seasoning, stir-fry evenly, and then stewed for a while on it.

Eat noodles can also put a little, cooking when adjusting a spoon, flavorful.

Peanut sauce practice: 25 grams of dried chili peppers, 150 grams of cooked peanuts, 40 peppercorns, cooking oil, salt 2

spoon, a little monosodium glutamate. Chili and pepper drying, pounded into pieces; cooked peanuts peeled, and then, the peanut kernels pounded

crushed; will be crushed 3 ingredients to add salted salt, monosodium glutamate (MSG) stirred evenly; frying pan on the fire, the salad oil burned seven minutes hot,

mixed raw materials poured into the pan, stir-fried with chopsticks, this time there will be a choking spicy flavor came out, and then add half a bowl of water

water (such as the mastery of the temperature of the oil is not good), the oil temperature in the pouring of chili peppers at the same time. If you can't control the temperature of the oil, add the water at the same time you pour in the chili peppers). Cover the pot and simmer over high heat

to force out the water and bring to a simmer until thickened. Remove from the heat, let cool, and store the peanut sauce in a glass jar.

Eat as much as you like.

This sauce is simple, low-cost, convenient raw materials, both tasty and affordable, the flavor than the Lao Gan Ma, Lao Gan

Dad and so much stronger. The most important thing to remember is that you can use a lot of chili peppers as ingredients, or you can add more chili peppers to your diet;

If you don't like chili peppers, you can use regular chili peppers. In addition to peanuts, sesame seeds, walnuts, melon seeds can be made according to this method

into spicy sauce.

Spicy Bean Sauce: 1 small bowl of fresh broad beans, 25 grams of open ocean (dried shrimp), half a spoon of yellow wine, 14 spoons of fine

salt, a little sugar, monosodium glutamate (MSG) trace amount of peanut oil 3 spoons of sesame oil, a little chili oil, paprika, pepper

powder trace amount of each. The open ocean with yellow wine, water immersion for about 30 minutes, so that it rises; clean pot, put peanut oil, burn

to oil seventy hot, put broad bean petals stir fry, add open ocean, fine salt, sugar, monosodium glutamate, stir fry to taste, and then add

into the chili powder, pepper, sesame oil, mix well, you can start the pot, pots and pans.

This sauce is spicy and fresh, appetizing and refreshing. The production time, must be hot oil will be fast stir-fried,

so that it is not easy to yellow; should not add water, can not be fried scorched, and can not be thickened to ensure that the sauce of the tender

fragrant taste

Piaoxiang sauce modulation ingredients: 500 grams of pickled peppers, sesame paste 150 grams of peanut butter 200 grams of chili oil 40

grams, garlic kernel 100 grams, 30 grams of pepper, 80 grams of monosodium glutamate (MSG), 1 package of Special Fresh 1, 100 grams of chicken essence, sugar

20 grams, 40 grams of refined salt.

Practice: first pickled pepper chopped fine, garlic cloves peeled and pounded.

Then use a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, Special Fresh No. 1, chicken essence, white

sugar, salt and other mixing and uniform.

The vegetable oil burned to eight mature into the pickled pepper fine foam fried incense, and then poured into the porcelain seasoned material in the cover,

Let the cool and then taste, if salty, appropriate to put a bit of sugar monosodium glutamate, light with a bit of salt that is!

Sweet and Spicy Noodle Sauce Practice: Pixi County

100 grams of bean paste, four seasons of BaoYi smooth peanut butter 100 grams, 200 grams of sweet noodle sauce, 1 tablespoon of oyster sauce, pepper, ice

sugar a little bit, minced ginger, minced garlic, minced scallions, 30 grams of dried red chili peppers finely chopped, vegetable oil, balsamic vinegar. Mince the bean curd into mush,

and peanut butter, sweet noodle sauce, oyster sauce together in a pot, mix well into the mixture. Heat a pan, pour oil, oil

to be more, the oil is hot, first under the ginger, garlic, onion, chili pepper stir-fried, and then pour the mixture into the pan, and then

with a small fire, use a spatula to slowly push well can be.

To make the sauce, do not stir or toss, but slowly push it through. When the pan bubbles evenly and the aroma is

overflowing, add pepper and rock sugar and mix well. The sauce is red and bright with a mellow flavor. After it cools naturally, put it into jars and cans,