Marinade: 1, mutton kebab: 5 kg of fresh meat, the amount of spices to be added. Formula 1: monosodium glutamate 70-90g (freshness is 99%, which is used below freshness), refined salt 36g, 1 baotexian 1, ginger and leek 40g, sugar 7g, minced pork powder 25g and sweet potato starch 250g. Put the above raw materials into cut meat strips, mix them evenly, marinate for 65,438+00 minutes, and then string them with bamboo sticks. Formula 2 to be roasted: thirteen spices 1 00g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh1bag, ginger and chives 40g each. Put the above raw materials into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted. Note: the dry humidity of the above two methods is that mutton skewers can absorb spices without running water. When the water comes out, it will be thin and it is not easy to maintain the flavor. When you use oil, it is better to hold a handful of meat in your hand and feel moist without water. 2. Chicken wings, chicken tips, chicken legs, duck wings and other foods, such as chickens, geese, pheasants, quails, young pigeons and so on. 5 kg of food needs to be added: 60g of refined salt, 90g of monosodium glutamate, extra fresh 1 package, 30g of ginger and leek (chopped), 20g of pine meat powder, 7g of sugar, and red starch 150g. All the above raw materials and 5 kg of food are stopped for 20 minutes. If the mixture is dry and the ingredients can't be touched, it is necessary to add water appropriately so that the seasoning can be completely touched on the meat, not too thin. These are all baked with raw materials. 3. All kinds of chicken, duck and goose web, 5 kg of food is washed and put into the pot until it is submerged by water. Add 1 10g refined salt, 80g ginger (crushed), 100g monosodium glutamate, 50g fresh chives and 10g pepper, and cook over medium heat. 4. Fish: All kinds of fish wear semi-fish, fish skewers, whole fish, fish tails and other varieties. The raw materials of 5kg fresh fish are: thirteen spices 100g, refined salt 60g, sugar 90g, monosodium glutamate 80g, extra fresh 1 bag 1, ginger and chives 40g each, fragrant sauce 60g (see below) and sweet potato powder 150. Mix the above raw materials with fresh fish evenly, keep the same degree of dryness and wetness as mutton skewers, marinate for 30 minutes, and then put on mutton skewers for baking. Special reminder: In order to correctly master the marinating methods of various foods and bake out special flavors, our department specially changed the soaking method of "Xinxiang cellar water" to the method of directly marinating spices, in order to worry that you will not master the concentration and taste when using "Xinxiang cellar water". 5, ribs: 5 kg of fresh ribs, plus 13 spices10 g, 20 g of spiced powder, 36 g of refined salt, 30 g of pine meat powder, 8 g of sugar, 80 g of monosodium glutamate, extra fresh 1 1 package. Mix the above raw materials and ribs evenly, marinate them for 20 minutes, and then string them together for roasting. 6. Vegetables: pumpkin, eggplant, potato chips, potatoes, corncob, cabbage and other varieties. The formula is: sweet potato starch 500g, refined salt 1500g, monosodium glutamate (fine powder) 400g, extra fresh 1 two packs, thirteen spices 420g and sugar 30. 50 grams of Arnebia euchroma powder (edible spice) obtained by mixing the above ingredients evenly is bagged and baked. When putting the skewers on the stove, use a spoon to spread the powder on the vegetable blocks, and put about 1g for each skewer, with 0.5g on each side, and then bake them evenly with a brush dipped in oil. Dip: fragrant sauce 1 Ingredients: pickled pepper 500g, sesame sauce 150g, peanut butter 200g, chili oil 40g, garlic kernel 100g, pepper powder 30g, monosodium glutamate 80g, special fresh chicken 1 package. 2. Chop the pickled pepper first, peel and mash the garlic cloves. 3. Fill a porcelain with sesame paste, peanut butter, garlic powder, pepper, extra fresh 1, chicken essence, sugar, salt, etc. And stir evenly. 4. Burn the vegetable oil to 80% maturity, stir-fry with pickled pepper, then pour it into the prepared porcelain and cover it. Let it cool before you try it. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light. It becomes a delicious sauce.