barbecue and pickling .. before barbecue, thaw the frozen chicken wings, squid frogs. Marinate it with yellow rice wine, soy sauce and Jiang Mo spiced powder with salt and monosodium glutamate. . Roast squid frogs taste better with onions.

chicken wings, beef and mutton .. thaw. Marinate it with yellow wine, soy sauce and Jiang Mo spiced powder ... first of all, meat, which usually needs to be marinated before barbecue. . Some time ago, I went out for a barbecue and baked an Orleans chicken wing, which was delicious ... The way is to thaw the frozen chicken wings before the barbecue. Marinate it with yellow wine, soy sauce, Jiang Mo and spiced powder. . The weight should not be too much, control yourself, the best time is one night, and the shortest time is 3 hours, and then apply honey when leaning.

there is also barbecue, and the curing method is similar to the above. Apply practical oil when baking.

the advantage of pickling is that it is easier to bake.

as for vegetarian dishes. . . Although it is brushing oil. . . Add salt, monosodium glutamate, pepper, pepper, five-spice powder and soy sauce.

In Chongqing, it's very popular to put some pickled peppers in a small pot and stir-fry them after barbecue, which is delicious, especially squid whiskers. . .

when grilled fish, in addition to research, you can put some pickled peppers and shallots in your stomach, which tastes better.

I just want to eat it. . .

I hope it works for you. I want to open a barbecue shop. I feel that the investment ratio is small, the cost is quick, and it is easier to get started. I don't know if Korean tastes are suitable for the northeast people. No, I am a county-level unit, and the consumption level is limited. If it is too expensive in Korea, I want to find a place where I can learn excellent barbecue technology. Is there a place to learn barbecue technology in Harbin? If there is no other place, please give me some advice from friends who have studied food. If you can learn good technology, the food tastes good and it takes longer to learn. Thank you, friends. Hello, come to my Yanbian barbecue group. The group number is 77566154. I am a professional door-to-door builder of an indoor charcoal smokeless self-service barbecue shop. I trained the barbecue technology and taught the ingredients technology to distribute all kinds of exclusive barbecue materials. Supplementary answer: The materials needed for barbecue ~ kebabs and chicken wings need to be marinated. The following is the formula of how to marinate the materials, and finally the formula of barbecue brush sauce ~ Understand?

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formula 1: 7-9g of monosodium glutamate (the freshness is 99%, and the freshness is used below), 36g of refined salt, 1 packet of Texian No.1, 4g of ginger and chives, 7g of white sugar, 25g of minced pork and 25g of sweet potato starch.

put the above raw materials into the cut meat strips, mix them evenly, marinate them for 1 minutes, and then skewer them with bamboo sticks to be roasted.

Formula 2: 1g of thirteen spices, 7-9g of monosodium glutamate (freshness 99%), 36g of refined salt, 1 packet of Texian No.1, 4g of ginger and chives, 7g of sugar, 25g of pine meat powder and red summer starch.

put all the above raw materials into the cut fresh meat strips and mix well. After marinating for 15 minutes, they can be strung together to be roasted.

note: the dry humidity of meat in the above two methods is that kebabs can absorb spices without running water. When water comes out, it will be thin, so it is not easy to keep the flavor. When it is dry and consumes oil, it is better to hold a handful of meat in your hand and feel moist without water.

2. Chicken wings, chicken tips, drumsticks, duck wings and other foods such as chickens, geese, pheasants, quails and young pigeons. 5 kg of food needs to be added: 6 g of refined salt, 9 g of monosodium glutamate, 1 packet of Texian No.1, 3 g of ginger and chives (chopped), 2 g of pine meat powder, 7 g of white sugar and 15 g of red starch. The above raw materials and 5 kg of food are fully blocked and marinated for 2 minutes. If the mixture is dry and the ingredients can't be stained, water should be added appropriately to make the seasoning completely stained on the meat, and it should not be too thin. These are all baked with raw materials.

3. A variety of chicken, duck and goose paws, 5 kg of food is washed and put into a pot until it is submerged with water. Then, 11 g of refined salt, 8 g of ginger (broken), 1 g of monosodium glutamate, 5 g of fresh chives and 1 g of pepper are added, cooked with medium fire, and when the paws are soaked and straight, they can be taken out and put on each string after being cold.

4. Fish: All kinds of fish wear many varieties, such as halffish, fish skewers, whole fish and fish tails. Raw materials for 5 kg of fresh fish: 1 g of thirteen spices, 6 g of refined salt, 9 g of sugar, 8 g of monosodium glutamate, 1 packet of Texian No.1, 4 g of ginger and chives (chopped), 6 g of fragrant sauce (see below) and 15 g of sweet potato powder.

mix the above raw materials and fresh fish thoroughly, and the wet and dry degree is the same as that of kebabs. After marinating for 3 minutes, put them on skewers to be roasted.

Special reminder: In order for you to correctly master the marinating methods of various foods and bake special flavors, our department has specially changed the soaking method of "Xiangxin cellar water" to the direct marinating method of spices, in order to worry that you will not master the concentration properly when using "Xiangxin cellar water" and taste it.

5. Pork ribs: 5 kg of fresh pork ribs, with 11 g of thirteen spices, 2 g of spiced powder, 36 g of refined salt, 3 g of pine meat powder, 8 g of sugar, 8 g of monosodium glutamate, 1 packet of Texian No.1, 4 g of ginger and chives (finely chopped) and 15 g of sweet potato starch.

the above raw materials and ribs are evenly mixed, marinated and crisp for 2 minutes, and then skewered to be roasted

6. Vegetables: pumpkin, eggplant, chips, potatoes, corn cob, cabbage and other varieties. The formula is

5g of sweet potato starch, 15g of refined salt, 4g of monosodium glutamate (fine powder), 2 packets of Texian No.1, 42g of thirteen spices, etc. 5g of Arnebia euchroma powder (edible spice), and evenly mixing the above to obtain essence powder, and bagging for later use.

When baking, first put the worn vegetable skewers flat on the stove, then pour the powder on the vegetable blocks with a spoon, with about 1g for each skewer and .5g for each side, and then brush them with oil and brush them evenly.

Dip:

Preparation of fragrant sauce

1. Ingredients: 5g pickled pepper, 15g sesame sauce, 2g peanut butter, 4g chili oil, 1g garlic kernel, 3g pepper powder, 8g monosodium glutamate, 1 packet of Texian No.1, 1g chicken essence, 2g sugar and 4g refined salt.

2. Chop the pickled pepper first, peel and mash the garlic cloves.

3. put sesame paste, peanut butter, garlic powder, pepper powder, Texian No.1, chicken essence, sugar and salt into a porcelain and mix well.

4. Burn the vegetable oil until it's 8% cooked, add the fine foam of pickled pepper and fry until fragrant, then pour it into the prepared porcelain, cover it, let it cool and try it again. If it's salty, add some sugar monosodium glutamate appropriately, and then add some salt to make the fragrant sauce. Practice: fresh morning pepper, with a few red peppers (people who like spicy food can use all morning peppers), 5 grams of tomatoes, a piece of ginger and two garlic. Put the above materials into a blender and mix them into paste. Put a small bowl of water in the wok, cook it over medium heat, put all kinds of pastes in the wok, and add salt, sugar (a little) and half a bottle of rice vinegar while cooking the sauce (half of garlic is left and put last). Remember to keep stirring with a spoon to prevent the pan from sticking. Turn off the heat from thin to thick, then add some monosodium glutamate, pour the remaining garlic in, cool and bottle.

This Chili sauce can definitely compare with the famous garlic Chili sauce on the market. Another trick is to get a small piece of old radish with sour teeth in the pickle jar and stir it with tomatoes. The sauce tastes particularly fragrant.

Chop fresh peppers

Practice: 1g fresh pepper, 1 green onion, a little salt and white wine. Chop the pepper, don't get spicy, it's best to wear rubber gloves to cut it; While cutting, put it into the bottle, add salt at the same time, and compact it with a pair of clean chopsticks, preferably sprinkle some white wine. Sealed, you can eat it in about 3 days.

put a little when eating noodles, and mix a spoonful when cooking. It is very fragrant and appetizing.

Sweet and spicy noodle sauce

Practice: 1g Pixian bean paste, 1g Sijibao young and smooth peanut butter, 2g sweet noodle sauce, 1 spoon oyster sauce, a little pepper and rock sugar, chopped Jiang Mo, minced garlic, chopped green onion, 3g dried red pepper, vegetable oil and balsamic vinegar. Chop the watercress into pieces, put it into a basin with peanut butter, sweet noodle sauce and oyster sauce, and stir well to form a mixture. Heat a wok, pour oil. When the oil is hot, stir-fry Jiang Mo, minced garlic, chopped green onion and minced pepper, then pour the mixture into the wok, and then slowly push it evenly with a spatula.

when making sauce, you can't stir or stir fry, but slowly push it evenly. When even bubbles appear in the pot and the aroma is overflowing, add pepper and rock sugar and mix well. The sauce is bright red and mellow. After natural cooling, put it into bottles and cans, and pay attention to sealing.

Beef Chili sauce

Method: 5g of beef (minced meat), 5g of bright red pepper (minced), two boxes of dried yellow sauce, 1g of monosodium glutamate, 15g of sugar, 3g of oil, 1g of cooked sesame seeds and a proper amount of salt. Heat the oil in the pan, stir-fry the beef for a while, then pour in the above seasonings, stir well, and stew for a while.

you can also put a little when eating noodles, and mix a spoonful when cooking, which is fragrant.

Peanut Chili sauce

Practice: 25g of dried pepper, 15g of cooked peanuts, 4 pieces of pepper, proper amount of cooking oil, 2 tablespoons of salt and a little monosodium glutamate. Drying Capsici Fructus and Zanthoxyli Fructus, and mashing into powder; Ripe peanuts are peeled off, and then the peanuts are mashed; Adding salt and monosodium glutamate into the mashed three raw materials and stirring evenly; When the wok is on fire, the salad oil is fired to a seven-point heat. Pour the mixed raw materials into the wok and stir fry with chopsticks. At this time, there will be a pungent smell of choking nose, and then add half a bowl of water (if you don't know the oil temperature well, add water while pouring the peppers). Cover the lid, simmer on high fire, force out the water and boil until it is sticky. Take out the pot, let it cool, put the prepared peanut hot sauce into a glass bottle and take it with you.

This sauce is simple in preparation, low in cost, convenient in raw materials, delicious and affordable, and its taste is much better than that of Laoganma and Laoandie. Those who are addicted to spicy food can choose chili peppers with full spicy taste as raw materials, and also increase the weight of chili peppers; If you don't like spicy food, you can choose ordinary pepper. Except peanuts, sesame seeds, walnuts and melon seeds can all be made into hot sauce by this method.

Spicy bean paste

Practice: 1 small bowl of fresh broad bean bean paste, 25g of kai yang (dried shrimp), half a spoonful of yellow rice wine, 14 spoons of fine salt, a little white sugar, a little monosodium glutamate, 3 spoons of peanut oil, a little sesame oil and spicy oil, and a little pepper powder. Soak kai yang in yellow wine and clear water for about 3 minutes to make it swell; Wash the pot, put peanut oil, and when the oil is 7% hot, stir-fry the broad bean petals, add the onion, salt, sugar and monosodium glutamate, stir-fry until it tastes good, then add the Chili powder, pepper powder and sesame oil, and mix well, then take out the pot and put it in the pot.

this sauce is spicy, delicious and appetizing. When making, the watercress must be quickly stir-fried with hot oil to make it not easy to yellow; It is not suitable for adding water, frying or thickening to ensure the refreshing, tender and fragrant taste of the sauce.