Tin foil barbecue technology
1. Tin foil pickled pepper sauce
7 pounds of red bell pepper, 3 pounds of green millet pepper, 4 pounds of red millet pepper, wild mountain pepper 3 pounds, 2 pounds of pickled ginger, 1 pound of garlic, 400 grams of green pepper, 5 grams of malt powder, 300 grams of chicken essence, 200 grams of MSG, 20 grams of sugar, 100 grams of bean paste, 10 grams of rice wine, 5 grams of white wine, rapeseed oil 10 kilograms and 15 kilograms of salad oil.
Preparation process: Chop all the above chili peppers and set aside. Add salad oil to the pot, heat the rapeseed oil, add minced garlic, soaked minced ginger, green peppercorns, bean paste, stir-fry until fragrant, then add minced chili peppers and stir-fry When the water in the pepper dries up, season with malt powder, chicken essence, monosodium glutamate, sugar, rice wine, and white wine.
2. Tinfoil garlic sauce
10 pounds of salad oil, 10 pounds of garlic, mince finely, add 5 grams of salt, soak in water for more than 20 minutes, fry half of the minced garlic, leave half of it, and then fry it with In the garlic oil, saute the other half of the raw minced garlic until fragrant, add it together and season. 300 grams of red millet should be fried together with the raw garlic until it is raw. Then add 400 grams of chicken juice, 200 grams of MSG, 300 grams of chicken essence, and 20 grams of sugar. , 200 grams of garlic powder for seasoning.
3. Tin foil spicy sauce
Spice (25g cinnamon, 30g grass fruit, 40g star anise, 60g cumin, 40g angelica, 35g white buckle, bay leaves 20 grams, 30 grams amomum villosum), 60 grams spring onions, 100 grams celery, 100 grams onions, 50 grams coriander, 80 grams ginger, 30 pounds of salad oil.
Production process: Add water to the pot and add the spices. Cook for three minutes. After cleaning, remove the spices to drain them. Add oil to the pot and heat it to 40% heat. Add the spices, celery, onions, coriander, Heat the ginger over low heat and stir constantly. After simmering for an hour, take out the spices, add 1 jin each of minced garlic and ginger and fry until fragrant. Add 20 jins of bean paste and stir-fry over low heat for an hour and a half. Add hot pot base ingredients 3 5 pounds, 8 pounds of chili noodles, 150 grams of cumin powder, 200 grams each of chicken essence and MSG, and 300 grams each chicken juice and oyster sauce. Stir-fry for two minutes and it is ready.
4. Meat marinating
10 pounds of chicken wings: 20 grams of chicken essence, 30 grams of chicken powder, 20 grams of salt, 30 grams of honey, 25 grams of Andorf, and white pepper 5 grams, 10 grams of cooking wine, 50 grams of salad oil, 100 grams of Orleans marinade, shredded ginger, onion, garlic, coriander, appropriate amount and marinate for 1 hour.
10 pounds of beef: 10 grams of salt, 20 grams of chicken essence, 25 grams of chicken powder, 15 grams of Andorf, 5 grams of white pepper, 10 grams of cooking wine, 5 egg whites, 50 grams of salad oil, ginger Appropriate amount of shredded onions and onions.
10 pounds of mutton: 30 grams of chicken powder, 30 grams of chicken essence, 25 grams of salt, 15 grams of five-spice powder, 30 grams of Andorf, 400 grams of salad oil, 80 grams of curry powder, 3 egg whites, white 5 grams of pepper, 10 grams of white wine, appropriate amount of shredded ginger, onion, coriander, celery and garlic.
Sheep kidney and pork kidney: 150g sweet potato flour, 40g salt, 30g chicken powder, 20g chicken essence, 10g allspice powder, 30g curry powder, 1 bottle of beer, 8 eggs, green onions 2 roots, 10 pieces of garlic, 20 grams of ginger, 12 pieces of red millet.
5. Pickled pepper and tinfoil dishes
Tinfoil crucian carp: celery on the bottom, change the fish to boneless, add chicken essence, monosodium glutamate, salt, white pepper, cooking wine, ginger, onion and garlic to marinate Minutes into the tin foil, take another bowl and add 2 spoons of pickled pepper sauce, 8 grams each of chicken essence and MSG, 1 gram of sugar, 2 grams of white pepper, 30 grams of beer, 20 grams of water, 15 grams of hot and sour fresh dew, mix well and pour in Top the fish, seal and bake for 8-10 minutes.
Tinfoil brains: place celery on the bottom, add brains, add 2 grams of white pepper, a little cooking wine, 5 grams each of chicken essence and MSG, a little hot and sour fresh juice, ginger slices, garlic slices, chopped green onion, put Add 30 grams of beer, 20 grams of water, and 2 tablespoons of pickled pepper sauce.
The method of grilling tofu is the same, just add an extra salt for seasoning and no beer