1. BBQ Take 1000g mutton as an example. Cut 1000g mutton into small pieces and put them in a bowl, and add about 3g tender meat powder, 10g roasted spices, 5g soy sauce, proper amount of salt and monosodium glutamate; Then add about 7g of water and stir well. Marinate 10- 15 minutes. Finally, string them on bamboo sticks and bake them. When roasting vegetables, you can mix "roasted spices" and cumin evenly according to the ratio of 1: 1, and then sprinkle them on vegetables when roasting. The processing of chicken wings (tip and middle) is more complicated, because it is difficult to taste the chicken wings after pickling. Most barbecue shops handle chicken wings without pickling, and string them directly, and sprinkle some salt and monosodium glutamate powder when baking. The chicken wings made in this way have a strong chicken smell and a little burnt taste, which is really flattering. Therefore, the pickling process is very important and must not be less. Here is a "I won't tell ordinary people" pickling method! ! Note: Mix the roasted spices, salt and monosodium glutamate powder into pickled pepper powder according to the ratio of 2: 2: 1. First, cut several holes in the chicken wings, then filter out the water in the chicken wings (it is very important to leave some water on the chicken wings, and you can't leave any water in the container where the chicken wings are placed). Finally, evenly sprinkle the prepared curing powder on the chicken wings, stir well, and marinate 10 minutes ~! The dosage of halogen powder is: 500g chicken wings 15-20g halogen powder. I won't introduce the others one by one! 2. Teppanyaki and fried pickling are the same as above! In addition, roasted fragrant powder and cumin powder can be mixed into ingredient powder according to the ratio of 1: 1, and can be sprinkled on teppanyaki and fried food. In addition, pay attention to choose carbon ~! The choice of charcoal: a look; Second, listen; Three hits. Depending on the surface texture of charcoal, there are many cracks. Generally, charcoal with many cracks will have a big flame, and barbecue with too much oil will catch fire. This kind of charcoal is not good ~! The second listening means that when knocking on the surface of charcoal, charcoal with heavy sound is generally more suitable for barbecue. This kind of charcoal is slow to catch fire, its firepower is not very strong, and dripping oil will not catch fire; The crisp sound is not fire-resistant, and the flame is big ~! Three strikes means: throw charcoal directly to the ground. Under normal circumstances, a good barbecue charcoal will not break, because a good barbecue charcoal will not break, because it is pressed tightly when making a stick. This is a relatively simple carbon selection method ~!