10 chicken wings, chili powder 40 grams, Meiji-Fresh, monosodium glutamate, 5 grams of chicken flavor, 3 grams of sugar, crushed peanuts, spicy fresh dew, round onion, ginger 10 grams of cumin 15 grams of powder, 3 grams of tenderizer, marinated for 20 hours that is.

Curry Roasted Wings Marinade:

10 chicken wings, 30 grams of Indian curry powder, 3 grams of Meiji-Fresh, 8 grams of chicken flavor, 5 grams of chili powder, green onion, ginger, 10 grams of sake, marinate for 12 hours.

Garlic Roasted Wings Marinade:

10 chicken wings, 100g minced garlic, 50g minced celery, 30g carrot puree, 8g rosé wine, 4g oyster sauce, 6g salt, 6g monosodium glutamate, 5g five-spice powder, 6g cooking wine, 8g peppercorn water, 3g white wine, marinate for 15 hours.

Barbecue wings marinade in black bean:

Chicken wings 10 black beans (chopped) fried dry 20 grams, salt, monosodium glutamate 6 grams each, 3 grams of white wine, 20 grams of chili powder, green onions, ginger minced 8 grams, 10 grams of pork chop sauce, marinate for 10 hours.

Grilled lamb kebab marinade and grilled:

Raw materials:

Sheep meat (scapula) 50 grams.

Seasoning:

15g of D+E+F combination marinade, 5g of onion oil, 6g of secret cumin powder (see below), 2g of chili powder.

Method of preparation:

(1) Wash the mutton, cut into 1.5 cm square cubes and marinate with the combination of ingredients for 30 minutes.

(2) Preheat the grill to medium heat, skewer the lamb with steel skewers, put it on the grill, brush with oil, turn and grill for about 8 minutes, sprinkle with secret cumin and chili powder.

Key:

1, this grilled lamb kebabs spicy and delicious, the selection of meat fine, must be selected Yulin City, Shenmu sheep sheep scapula meat, chest below the meat is not used to ensure that the best taste of grilled lamb kebabs.

2, lamb cut blocks as much as possible, so as not to retract when grilled, resulting in lamb blocks of different sizes, affecting the appearance.

Grilled beef tendon marinade and grilled:

Raw materials:

Imported beef tendon 20 grams.

Seasoning:

5g of green onion oil, 8g of garlic chili sauce, E+F combo powder, 6g of secret cumin powder (see below).

Method of preparation:

(1) Thaw the beef tendon, scrub with cooking wine, then into the old marinade broth pressure cooker for 45 minutes, take out and cut into 1 cm square pieces, marinate with E + F combination marinade for 40 minutes, and use a steel stick through the good.

(2) preheat the grill to medium heat, the beef tendons put water, turn on the grill for about 4 minutes, brush with oil, grill for another 1 minute, brush with garlic chili sauce, sprinkle with secret cumin powder can be.