Garlic honey sauce Ingredients: garlic 45 cloves (cut up into about half a bottle) honey moderate (about 2~3 cups) Method: Prepare a one liter sealable glass bottle, wash and drain the bottle, and then use a hair dryer to dry the bottle and the lid. Remove the membrane, remove the tip of the garlic, and then cut the garlic into two or three halves, depending on the size of the garlic. Put all the chopped garlic into the bottle, then pour in honey until it is eight minutes full, lock the lid tightly, and leave it to marinate in a place out of direct sunlight for at least a week before serving. On the first day of pickling, put the bottle upside down and stand up from time to time to make sure all the garlic flavor is pickled into the honey, and then on the second day, put the cap on one day and the cap on the other day, and replace them until the pickling is done. Use a clean, dry spoon to take out the required amount, add the right amount of salt and use together, the rest can be stored in the refrigerator or in a cool place, if you do not touch any impurities when you use it, it can be kept fresh in the refrigerator for more than half a year. For more information on how to make Garlic Honey Chicken Wings, please refer to BBQ - Versatile Chicken Wings.
Tips: Remember not to leave any other flavors in the bottle, otherwise it will ruin the flavor of the garlic honey sauce, and the bottle should be a little bigger to make it easier to scoop up with a spoon. Because of the different spicy flavor of garlic, usually use locally produced will be more spicy, depending on personal preference to increase or decrease the amount of garlic. Do not use garlic with green shoots in the center, fresh garlic is better. After about a week, the garlic slices will begin to sink, indicating that the garlic flavor is out and can be used for cooking. Uses: garlic honey sauce in eating barbecue, whether it is pork, chicken, chicken legs, chicken wings as long as a layer of coated in the barbecue grill or oven, immediately have a fragrant barbecue can be eaten! If you don't like garlic, just leave it out!
Barbecue Sauce Ingredients: 2 tbsp soy sauce, 1 tsp sugar, 1 tsp rice wine, 1 tsp rock sugar, 2 tsp Chai fish extract, 2 tsp dried seaweed, 2 tsp ginger powder. Directions: Mix all ingredients well. * Spicy Sauce Ingredients: 1/4 cup lemon juice, 2 tbsp tomato paste, 1 tsp each chili oil, chili sauce and black pepper, 1 tbsp each oyster sauce, minced chili, yellow wine and brown sugar, 1/2 tsp minced garlic. Directions: Mix all ingredients well. * Sour Plum Sauce Ingredients: 3 sour plums, 2 teaspoons each of sour plum preserves and granulated sugar, 1 teaspoon of white vinegar. Directions: Mix all ingredients well. * Apple Sauce Ingredients: 1 apple (cored and beaten), 1/2 cup apple juice, 1 teaspoon white vinegar, 1/2 teaspoon mustard, 1 teaspoon honey, 1 teaspoon each onion, salt and pepper to taste. Directions: Mix all ingredients well. *
Five Flavors Sauce Ingredients: 2 tsp each soy sauce, sesame oil, balsamic vinegar, white vinegar, 3 tsp each ketchup, 1 tsp each minced ginger, minced garlic, minced chili. Directions: Mix all ingredients well. * Garlic Sauce 2 tsp minced garlic, 3 tsp soy sauce, 1 tsp each MSG, rice wine and white vinegar, 1 tsp granulated sugar, pepper to taste. Directions: Mix all ingredients well.
Grilling refers to the process of skewering fish, meat, or vegetables on a wire rack and using a charcoal fire or high-temperature stove to produce a hard, golden-brown film on the surface of the ingredients at a moderately high temperature, which creates a distinctive charred aroma and flavor. It can be divided into two types: direct fire grilling and inter-fire grilling. Direct fire grilling is a way of grilling food directly on the fire, and there are the following six types:
So-yaki: Food is grilled directly on the fire without seasoning, and is often used for fish, which not only retains the original flavor, but also removes fishy smells
Salt-yaki: Salt is smeared over the whole body of the ingredient and then grilled, which is suitable for grilling fish and seafood
Miso-yaki : Salt and soy sauce are applied on one side of the grill and miso on the other to add flavor, with fish, tofu, and carrots highlighting the mellow, unique flavor.
Kabayaki: When grilling long fish, the belly of the fish is cut open and bamboo strips are threaded through the fish, which resembles a kabayaki leaf at first glance, making kabayaki eel (grilled eel) the most famous.
Toriyaki: Grilling and shabu-shabu with a thick sauce on one side, and repeating the process until the ingredients are cooked through, is more commonly used for fatty fish and meats.
Undan-yaki: Egg yolks are mixed with sea urchin sauce and the sauce is spread evenly over seafood such as abalone and shrimp as it is grilled, giving it a bright yellow color that is very appealing.
The most common types of barbecue are bun-yaki, skewer-yaki, teppanyaki, teppan-yaki, shell-yaki, kettle-yaki, rock-yaki, and net-yaki. We have seen many stores using a mix of these types of barbecue, but skewers and miso grill are the most popular and the most affordable. Skewers are also categorized into metal and bamboo skewers depending on the size of the ingredients and the type of grill they come out of. Metal skewers are made of iron or stainless steel, and round skewers are more common than round skewers, but if you want to grill a full-sized fish, a flat skewer is suitable.
The selection of ingredients for the skewers is based on the seasonal freshness of the ingredients, and chicken has long been one of the most popular ingredients for skewers because of its chicken breasts, wings, thighs, buttocks, and even the skin of the chicken. Here's a look at the top five most popular skewers:
Scallion skewers - toothsome chicken and chicken skin with sizzling scallions are the most common combination for skewers.
Chicken meatballs - chicken thighs are grated into a puree, stirred with the puree cooked in sake, kneaded into a round shape with a little red miso and egg yolk, scalded in kombu broth and skewered onto bamboo skewers and grilled, with their drippy, mouth-watering gravy.
Roasted Chicken Thighs - Bone-in, juicy roasted chicken thighs are eaten with gusto.
Roasted Chicken Breasts - wonderfully cooked and refreshingly flavorful, quite a favorite among girls.
Also, the chicken butt, with the cartilage roasted to a fluffy, greasy consistency, is a favorite of today's Japanese gourmets, so you might want to give it a try.
Beer is the most common drink to accompany barbecue, and cold beer with aromatic barbecue is always recognized as the best combination. After eating, the skewers should be put into the skewers prepared by the restaurant, and not used to pick teeth or placed anywhere, so that the barbecue trip can be a perfect ending.
Mixed skewers Ingredients: 3 fresh shiitake mushrooms, 100 grams each of wild rice bamboo shoots and lotus root, 30 grams each of cooked quail eggs, shrimp balls, fish plates, flower branch balls, bamboo rolled wheels, oiled tofu and burdock chunks, and 2 tablespoons of barbecue sauce. Method:
1, fresh mushrooms, peeled and cleaned; wild rice shoots, lotus root peeled, cleaned, cut into thick slices; burdock block, bamboo scroll wheel cleaned, cut into segments; flowers, shrimp balls, cooked quail eggs, fish plate, oil tofu are cleaned.
2, all the materials were skewered into the bamboo skewer, placed on the grill until cooked, evenly coated back and forth
3 times the barbecue sauce, to be baked into the flavor, serving plate out can be.
Crunchy barbecue focus should master the seasoning formula, baking and other two important points, other easy to learn. The following process is described as follows:
One, the selection of materials where there is no disease, non-toxicity, non-rotting, fresh color pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits, and other types of food can be marinated with this method of grilling.
Two, formula 1, meat skewers: 5 kilograms of fresh meat should be added to the amount of spices. Recipe 1: fresh Xinjiang lamb kebab material (Wuhan) 1.5 packages, monosodium glutamate (freshness in 99%, the following all with this freshness) 70-90 grams, 36 grams of refined salt, Special Fresh No. 1 1 package (produced in Wuhan), ginger, scallions (chopped fine) 40 grams each, 7 grams of sugar, 25 grams of meat fluff 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 Recipe 2: Thirteen spices 100 grams, monosodium glutamate (freshness 99%) 70-90 grams, 36 grams of refined salt, Special Fresh No. 1 1 packet of ginger and scallions 40 grams each, 7 grams of sugar, 25 grams of meat powder, 250 grams of sweet potato starch. The above ingredients into the cut fresh meat strips, 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 spices do not fall, not running water is appropriate. There is water flow out of the thin, not easy to maintain the flavor, dry oil consumption, should be mastered in the hand to hold a handful of meat feel moist but not out of the water for the best. Two formulas you choose to use, tuning skewer dozens of thousands of food.
2, chicken wings, chicken tips, chicken legs, duck wings and other all chicken, goose, grouse, quail, pigeon and other food. The recipe is as follows: 5 kilograms of food need to add: spicy stink dry material (Wuhan production) 2 packages, 60 grams of refined salt, 90 grams of monosodium glutamate (MSG), Special Fresh 1 1 packet, ginger, scallions (chopped fine) name 30 grams, 20 grams of loose meat powder, 7 grams of sugar, red Department of starch 150 grams of the above raw materials and 5 kilograms of food to fully stop the uniformity of the pickle for 20 minutes to wear a skewer. If the mixing is dry and the material is not stained, water should be added appropriately so that its seasoning is completely stained on top of the meat, and should not be too thin. These are raw grilled.
3, chicken, duck, goose claws multiple varieties, the recipe is: 5 kg of food washed into the pot, add water until submerged, put 110 grams of refined salt, ginger (pat broken) 80 grams of monosodium glutamate (MSG) 100 grams of onion fresh head 50 grams of peppercorns 10 grams, cooked over medium heat, to be claw bubbles big straighten, with the sign of a penetration that is broken can be salvaged after the cold, each string of 2 to wear to be baked.
4, fish: various types of fish worn into half fish, fish string, whole fish, fish tail and other varieties of recipes for: 5 kg of fresh fish added raw materials: thirteen spices 100 grams of salt 60 grams of sugar 90 grams of monosodium glutamate (MSG) 80 grams of Special Fresh 1 1 packet of ginger, green onions (chopped fine) 40 grams, 60 grams of Piaoxiang Sauce (modulation of the latter), 150 grams of sweet potato flour. Mix the above ingredients and fresh fish well, dry and wet mastery with the same meat 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, grilled special flavor, the Department of special "spice cellar water" soaking method to spices directly marinade method, the purpose is to worry about you with "spice cellar water" concentration is not good to grasp and taste. Some of the composite finished spices in this process already contain some spices and herbs.
5, ribs: all animal ribs are made according to the following recipe: 5 kilograms of fresh ribs, add 110 grams of thirteen spices, five spice powder 20 grams of refined salt 36 grams of loose meat powder 30 powder, 8 grams of sugar, monosodium glutamate 80 grams of special fresh No. 1 1 package of ginger, green onions (chopped fine) 40 grams each, 150 grams of sweet potato starch. 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, cabbages and other varieties of recipes for: 500 grams of sweet potato starch, 1500 grams of refined salt, monosodium glutamate (fine powder) 400 grams of Special Fresh No. 1 2 packets of thirteen spices 420 grams of sugar 30 grams of sesame seeds 150 grams. Comfrey powder (edible spices) 50 grams, mix the above evenly that is into the flavor of the powder bag standby Roasted first will wear a good string of vegetables placed flat on the stove, and then use a spoon loaded with powder poured on the vegetable blocks, each string of about 1 grams, each side of the 0.5 grams, in the use of a brush dipped in oil to brush the wet and evenly roasted. Into the amount of flavorings you can first bake 3-5 strings of their own taste, according to local tastes and then increase or decrease the amount of flavorings
Three, wear skewers First of all, the meat should be grilled, vegetables, wash, and then cut the meat into 2-4 centimeters long, 0.8 centimeters wide, square meat strips (can also be customized): Spare ribs according to the price of the market in your place to determine their own cuts pricing; fish scaled after breaking open the removal of the belly and intestines washed and cut into long 12-centimeter blocks or unlimited length of the whole fish! The lotus root should be threaded through the raw lotus root. Then bamboo skewers threaded into strings: meat threaded into a dingzhi: fish, eggplant and other large strings with two sticks per string.