Make roast beef marinade: Ingredients: Korean soup soy sauce 1000 grams of sake 200 grams of taste? [Note] 100 grams of sugar 500 grams of ground beef 200 grams of pepper 150 grams of monosodium glutamate 100 grams of garlic 100 grams of ginger 200 grams of onion 500 grams of pear 500 grams of sesame oil 50 grams of cooked sesame 50 grams of fresh water 4000 grams of method: 1. soup soy sauce, sake, flavor, sugar, water into a container and stirred well, and then add the ground beef, monosodium glutamate, pepper to mix well and standby. 2. Ginger, garlic, pears, onions, wash, use a blender to puree, then pour into the soup, and finally add sesame oil and cooked sesame seeds and stir well, and put in the refrigerator freezer to save. Attention: control the amount of soy sauce, water and sugar, if too much water, the color of the marinated beef is not good, and if too much sugar, the beef will become burnt when grilled. [Note] Aroma? : It is a Korean seasoning with a yellowish color, similar to cooking wine in Chinese cooking. Production of roast pork, lamb marinade: raw materials: Korean soup soy sauce 1000 grams of chili sauce 700 grams of soy sauce 300 grams of sugar 500 grams of beef powder 200 grams of sake 15 grams of pepper 150 grams of monosodium glutamate 100 grams of fresh water 4000 grams of garlic 150 grams of ginger 200 grams of onions 500 grams of pear 500 grams of sesame oil 50 grams of cooked sesame 50 grams of method: take a stainless steel bucket and mix with water, mixing in the soup soy sauce, Chili sauce, soy sauce, sugar, beef powder, sake and pepper, monosodium glutamate, on a small fire, stirring constantly until the sugar dissolves and chili sauce and soy sauce fully mixed, remove from the fire to cool, and then add garlic, ginger, onions, pears into the puree, and finally into the sesame oil and cooked sesame seeds and stir, that is, into the marinade. Note: the marinade in the soup soy sauce should not be put too much, or baked out of the color will be too dark and black; grasp the amount of soy sauce, chili sauce and sugar, if too little is made out of the marinade sauce flavor is not enough, if too much is baked out of the raw material is too mushy mouth. In addition, because pork and lamb in the marinade on the addition of soy sauce, chili sauce and other sauces, mainly to highlight the sauce flavor, so usually no longer supplemented with dipping sauce when eating. Production of grilled seafood marinade: raw materials: Korean chili sauce 1000 grams of soy sauce 150 grams of fine chili noodles 300 grams of sake 100 grams of taste 200 grams of ginger juice 50 grams of garlic juice 100 grams of sesame oil 100 grams of method: take a stainless steel bucket, mixed with 2000 grams of water, blend Korean chili sauce, soy sauce, on a small fire to boil, under the fine chili pepper noodles and stir well, and then put into the sake, taste? Ginger juice, garlic juice, sesame oil and stir well, until boiling again, remove from the fire to cool, that is made. Remarks: When pickling seafood ingredients, chili peppers are often used to enhance the freshness. It is said that this is because of the humid environment of the seaside, residents eat chili pepper to remove rheumatism, thus forming a seafood flavor with spicy.
1. Different Ingredients, Different Roasting Methods
Roasted Slices: Thin slices of meat can be cooked in about 3 minutes, and should not be roasted for too long, otherwise, the meat will become hard or burnt, and it will not be delicious. Pork must be cooked until fully cooked before serving, beef should not be roasted until fully cooked for serving, otherwise it will destroy the tenderness of the meat.
Seafood and fish: clams and fish fillets in the barbecue, it is best to use tin foil wrapped up, so that it is not easy to the skin of the fish burnt, but also easy to store the fresh soup. Grill for about 2 to 3 minutes, the fish fillets raised, can be eaten.
Sweet and Spicy, Hot Dogs, Sausages, etc.: Try to use a small fire, except for vegetables, it is best to put in a tin foil box, grilled with smothering, the more vigorous the fire, the better.
2. Use of charcoal
The best choice of fuel is still charcoal, try not to use chemical charcoal. The special flavor of charcoal grilled food comes from the aroma of the grilled food when the charcoal is hot, so choosing a good charcoal is the basis for enjoying the delicious taste. Good quality charcoal usually burns for a long time and fires well. It is best to choose the twig part of the charcoal and not to use the whole stem, otherwise it will not be easy to light. When lighting the fire, for a packet of kindling 5 grains, put in 5 grains at a time. Charcoal should be burned until transparent red hot, and then spread it to grill, charcoal surface is not yet burned through, please do not rush to grill, so that it is easy to make the food dirty, black.
3. Clean the grill
Before grilling food, brush the grill with a layer of oil to avoid food sticking to the grill. Brush off any residue on the grill with an iron brush at any time to keep the grill clean so that the flavor of the food is not affected.
4. Turn the food on the grill
Once the food is on the grill, turning it over and over will not only prolong the cooking time, but will also destroy the protein and cause the meat to become tough. When turning over the grilled food, the food must be heated to a certain degree before it is easy to turn over. If the flip, part of the food stuck in the net ...... >>
Question 2: What ingredients are used for barbecue marinade? Put soy sauce, cooking wine, salt, pepper, five-spice powder, dried chili (cut off), ginger, monosodium glutamate (MSG) and meat together on the marinade for 6-12 hours, in the meat (I did last time is the fins) barbecue slightly yellow when brushing a layer of honey, red color, a little bit like KFC's barbecue wings, the taste is also quite good, really tempting oh. However, after I did it 2-3 times at home, I found the ingredients and marinating time troublesome, so I just grilled them: brush with sesame oil before grilling, add tasty fresh soy sauce or ribs sauce or both during the grilling process, and also add chili powder according to your preference. The result is really good flavor, I can not believe, just so some seasoning can do so delicious, really delicious, after I use this seasoning barbecue, simple and delicious.
Problem three: marinated barbecue meat put what seasoning The first step, select meat
Selection of meat is the most critical step in the whole process of marinated meat, water meat or other poor quality meat, it is impossible to make delicious marinated meat. The best way to make cured meat is to use the natural color of the meat of the front leg or the back leg meat, after the selection of the store into a long strip, and in each strip of meat above the tie an eye, used to bolt the rope.
After doing this, take the meat home, do not use water to wash the meat ah, washed meat and then marinated easily bad.
The second step, fried salt and pepper
Many people like to use coarse salt curing meat, but I personally feel that fine salt is more useful and healthier. For every 10 pounds of meat, you need to prepare about 1 pound of salt, about 15 grams of pepper grains, the amount of pepper grains can be adjusted according to your own taste.
Put the salt in the frying pan and stir-fry until lightly browned, then add the peppercorns and stir-fry the peppercorns to produce a strong peppercorn aroma, turn off the heat, remove from the pan, and pour it into a large pot to cool. Like to eat spicy can also put some chopped chili pepper together to fry, pay attention not to pepper and chili pepper fried paste on it.
Question 4: What seasonings are needed to marinate the barbecue skewers Barbecue marinade ... Before the barbecue, the frozen chicken wings,,squid 田鸡. Thaw. Use yellow wine, soy sauce, ginger five-spice powder put salt . MSG ... Marinate them. The first thing you need to do is to put on a good grill, squid, chicken and onions for a better flavor.
Chicken wings, beef, mutton ... Thaw. With yellow wine, soy sauce, ginger five spice powder put salt . MSG ... Marinate it First of all, meat, meat barbecue before the general need to marinate. A while ago went out to barbecue, grilled an Orleans chicken wings are very tasty ...... practice is, before the barbecue, the frozen chicken wings, thawed. With yellow wine, soy sauce, ginger, five-spice powder, marinated. The portion should not be too much, their own control, the time is best for one night, the shortest need 3 hours, and then coated with honey when leaning on the line.
There is also grilled meat, marinated in a similar way to the above. While grilling apply a practical oil.
The advantage of the marinade is that it is easier to grill.
As for the veggies.... Although it is brushed with oil. Put salt, MSG, pepper, chili, five-spice powder, soy sauce.
In Chongqing, it is very popular after the barbecue, in a small pot, put some pickled chili peppers, fried, very tasty, especially squid beard.
In the grilled fish, in addition to the development, you can put some bubble chili and small onions in the stomach, the flavor is better.
Saying that, I want to eat....
Question 5: What condiments should be marinated before making grilled pork? Pork (usually choose pork) do not have to marinate, baked, directly dipped in sauce, flavor booking is very good
Beef only to marinate, the best use of beef shanks, baked chewy, to use onions (shredded can), wine, and then casually put some accompanied by the grill. Eat when you can peel the garlic to eat, give you said I want to eat, hey
Question six: roast meat need what seasoning basic seasoning: cumin powder, salt (available instead of salt), black pepper, white pepper, five spice powder, paprika, blending oil, sugar water, but also according to personal preference to choose different flavors of barbecue sauce. Various jams: can be used to bake bread, baked buns and so on Marinade with seasonings: soy sauce, ginger juice, red wine, yellow wine, white wine,
, ginger paste, garlic paste, lemon juice, tenderizing powder, honey, brown sugar.
Question 7: How do you marinate grilled meat? What is the recipe? Grilled meat is very simple to do. Clean the prepared meat. Skewer it. Prepare the grill and so on. Marinate the meat in Kuan Xiang Xing secret sauce for 3 hours. Put the meat on the grill and cook it. Sprinkle with cumin powder. This is done!
Question 8: What ingredients are needed for barbecue marinade Barbecue ingredients are mainly used for barbecue meat kebabs, chicken wings, pork chops, lamb chops, steak, grilled chicken, grilled duck, as well as vegetables and other products.
Barilla curry powder is made from a variety of natural spices through a variety of fine processing, is a good barbecue ingredients, mainly used for barbecue marinade before the meat skewers, chicken wings, pork chops, lamb chops, steak, grilled chicken, grilled duck, as well as vegetables and other products. The processed barbecue ingredients can be operated by large food processing enterprises or families. Whether it is a food processing enterprises, or individuals, get this marinade can be in accordance with the process they want to process the meat or vegetables for marinade, marinade can be directly in the oven, grill, or direct use of charcoal for barbecue, grilled out after the unique flavor of the meat is delicious, you can choose a different flavor according to their own preferences.
During the barbecue, and then sprinkle some cumin powder ah, chili powder ah, pepper ah and other powders and oils on top of the meat, which will make the flavor richer and taste better.
Question 9: What seasonings should be put on the barbecue to grill out things to taste ah? If you do not have the patience to read through the web page, it is recommended to copy the document slowly see
Since it is to open the barbecue stalls, the barbecue tools do not need me to say, I believe that the owner is ready
All food should not be boiled, because after the boil after the food has absorbed enough water after the flavor will not be easy to re-
Spices: cumin (preferably mixed with a little fine salt), chili powder, salt (pepper), pepper, and other spices, and so on.
Generally speaking, barbecue stalls do not use barbecue sauce and honey, cumin and chili powder are installed in the bottle, soy sauce can be moderate in the soy sauce with a little sugar water.
The condiments used in the barbecue process are: oil, cumin, salt, soy sauce, barbecue sauce, honey
Ketchup, chili powder, garlic paste, green onions, and bean paste are usually added after the food is loaded on the plate according to the requirements of the diners or added by the diners themselves
(Here I personally recommend to prepare two portions of soy sauce, one portion of the soy sauce is added with sugar water and used in the barbecue process, and one portion of the soy sauce is added with garlic paste, which is added by the diners themselves.
The day before the barbecue, marinate the meat in the sauce (usually the barbecue is soy sauce, if you want to make a name for yourself, you may want to try using the sauce)
The process of barbecuing needs to be flipped and brushed with oil, not to write, because they are not fixed, it depends on the actual opening of the barbecue
Meat: Chicken, pork, mutton, beef, etc.
Meat: Chicken, pork, lamb, beef, etc.
The meat of the barbecue is the most important part of the barbecue process, but it's not the only thing that is important.
Meat kebabs:, and then half-cooked when the brush on the soy sauce, and when the first brush on the soy sauce is basically absorbed by the meat and then brush again, basically cooked when sprinkled with cumin on it
Wings: wing tip, wing, shank, wing
(usually 3 wing tip as a skewer, 2 wings as a skewer, 2 shanks as a skewer, a wing for a skewer)
Wings: wing tip, wing center, shank, wing
(generally 3 wing tip as a skewer, 2 wing center as a skewer, 2 shank as a skewer, a wing for a skewer) Wing Tips: Brush both sides with oil, and when the skin is cooked use a knife to make a few diagonal cuts, both sides should be cut; then brush with oil, and when the oil is basically absorbed brush with soy sauce, and when the first brush on the soy sauce is basically absorbed and then brush again, basically cooked when sprinkled with cumin on it
Wings: Brush both sides with oil, and when the skin is cooked use a knife to make a cut in the position of each of the two bones of the wings, it is best to cut deeper, it is easier to taste the flavor
Wings: Brush the skin with oil, and then use a knife to make a cut in the position of each bone, it is best to cut deeper. The best way is to make a deeper cut, easier to taste, both sides should be cut; when the cut part of the meat becomes white, brush on the soy sauce, because the meat in the wings is thicker, you can brush a few more times; basically cooked when sprinkled with cumin can be
Calf: Brush the oil on both sides, and so on, after the skin is ripe, use the knife in the calf diagonal cut a few cuts, both sides should be cut, and so on, when the part of the meat becomes white, brush on the soy sauce, because the calf's meat is also thicker, you can more brush on the cumin. meat is also thicker, you can brush a few more times; basically cooked when sprinkled with cumin on it (cumin can be put more)
The whole wing: basically is a combination of the above three parts of the place with a knife, and the rest are the same
Chicken thighs:
marinated when you want to use a knife to the chicken thigh meat from the bone of the place to open, as long as the row of 1 side can be, and then a short Then use a short bamboo skewer to hold the cut meat open.
Grilling method: and other things like flat on the grill, when the meat becomes white, brush with soy sauce, you can brush a few times, because the chicken thighs are open, so pay attention to the seasoning to be evenly coated to the chicken thighs all over the place, the process should remember to turn over to brush the oil and soy sauce, basically cooked evenly sprinkled with cumin on the
Vegetables
The vegetables used for barbecue generally
There are: leeks, cauliflower, vegetables and vegetables.
The vegetables are: leeks, cauliflower, mushrooms, beans, cucumbers, potatoes, lotus root, eggplants, corn, etc.
If you want to do it for a long time, the vegetables are better to be cleaned
leeks: Brush with oil on both sides, because leeks are easy to scorch, so it is necessary to put in the fire but the temperature is not too high to grill; pay attention to turn over the side of the brush with oil and soy sauce, and sprinkle cumin on the cumin can be done when it is almost ripe
More than one leeks grilled together, the leeks can be used to cook the whole meal. p> more leeks baked together are generally stacked, pay attention to each string of leeks to brush to the oil, turn the leeks to switch the order, put the middle of the outside to brush the soy sauce should also pay attention to each string to brush through, sprinkle cumin when you want to sprinkle each string to
cauliflower: cauliflower is more prone to burnt, so pay attention to the process of baking and brush the oil, especially the flower of the part of the cauliflower; cauliflower is not good flavor, so the soy sauce can be used in the cooking process, so the oil can be used in the cooking process.
Cauliflower: Cauliflower is easy to scorch, so pay attention to turning and brushing oil during the grilling process, especially the flower part; Cauliflower is not good at flavor, so the soy sauce can be brushed a few more times, and sprinkle cumin when it is almost ripe; cumin can be used to enhance the flavor
Mushrooms
There are two kinds of mushrooms, a kind of sun-dried and a kind of raw
Sun-dried mushrooms grilling method: soak them in water before, and brush them on both sides with oil; this kind of mushrooms are easier to cook, and remember to turn over the surface of the oil brush, and the soy sauce brush 1 to 2 times can be enough.
Raw shiitake mushrooms grilling method: brush oil on both sides, turn over; brush soy sauce before using scissors to cut both sides of the mushrooms, and then brush soy sauce, soy sauce can be brushed a few more times, the moisture of this kind of shiitake mushrooms is more, so the flavor is slightly slow; cooked and then sprinkle with cumin on it
Four Season Bean
Generally pinched into the length of a finger, and then skewered with 2 skewers, so that the mushroom can be used to cook. Then use 2 skewers, so skewer ......
These are the first time I've ever seen them.