By mixing the above ingredients fully and evenly, the cleaned animal and plant food can be put into the seasoning to mix and simmer for barbecue. It is nutritious, hygienic, delicious, smooth and not greasy, and has a mellow aftertaste, which is very popular among consumers.
I have eaten a lot of Sichuan-style barbecues, and almost all of them are these seasonings. The taste of the roast can only depend on the craftsmanship of each person and the grasp of the amount of seasonings. The easiest way is to fry the materials that have been baked for a long time until they are half cooked, and then bake them with fire and seasoning until they are slightly burnt. Simple, save time and trouble.
Extended data:
Sichuan barbecue is also a famous barbecue, which is characterized by spicy and delicious flavor. The formula of Sichuan barbecue is more important. First of all, oil is more important. Secondly, there are some common seasonings, such as Chili powder, pepper powder, cumin powder, etc. These are all important and can be bought in the market. In addition, it should be noted that the taste will be better if Sichuan local pepper can be used.
Under normal circumstances, meat will be marinated by touching (dried Chili noodles) before barbecue. Chicken essence, monosodium glutamate, salt, cumin powder, pepper noodles, shallots, edible oil, allspice powder, pepper noodles, and oil chili pepper are popular in some places. Garlic is mixed with hot water and salt, and it is not necessary to adjust salt when baking.
If you can't master the taste, take a small bottle, punch a toothpick-like hole and sprinkle it evenly on the baked goods. The barbecue baked in this way is not only suitable in taste, but also very fragrant. Some kebabs can also be put with shallots and the like.