Homemade barbecue seasoning methods
First, barbecue sprinkles
chili peppers and peppercorns fried, respectively, into fine powder spare.
With the proportion of 1 catty, MSG 0.25 two, pepper 0.25 two, thirteen spices 0.25 two, cumin powder 0.25 two, pepper 2 two, chili pepper 7 two, salt a little together and mix well.
Second, homemade sprinkle powder (20 grams of cumin powder, 10 grams of pepper, 10 grams of chili powder, salt 0.5 grams, 2 grams of chicken powder, 1 gram of monosodium glutamate mix)
Third, barbecue dipping material (Korean self-service barbecue dry seasoning)
Preparation method is as follows:
Peanut flour (cooked. The original flavor. Grind to double the size of the sesame seeds) 500 grams . Sesame seeds (cooked) 200g. Soybean flour (cooked) 50g. Cumin powder 8g. Cumin powder 30g. Coriander powder 15g. Coriander powder 5g. Salt 12g. Monosodium Glutamate 10g.. Mix together... Sprinkle it on the roasted meat or eat it with dipping... The amount of salt is for reference only... It depends on the taste of your customers. For spicy flavor, add 12-15 grams of chili powder...
Characteristics: Fresh flavor. Degreasing. Improve the flavor. It is suitable for Korean barbecue. Suitable for Korean self-service barbecue
four, homemade sprinkles
cumin powder 1 catty, Su Zi powder 8 two, white sesame 1 catty, peanut rice 1 catty (stirred) MSG, salt, chicken powder moderate, fine chili powder moderate color.
Fifth, homemade sprinkles -
salt 300g, chili powder 30g, ethyl malt powder 15g, 13 incense 20g, pepper 20g, MSG 50g. first salt fried and cooled, and other materials can be mixed.
Six, the production of sprinkles;
Raw materials: 1500 grams of fine salt, 100 grams of ginger powder, 200 grams of pepper, 50 grams of five-spice powder, 250 grams of chili powder, 200 grams of monosodium glutamate, 20 grams of vanillin.
Production: dry pan heat, put fine salt stir fry 15 minutes on low heat, then put sand ginger powder, pepper, five spice powder, chili powder, monosodium glutamate, vanillin seasoning can be out of the pot.
VII, 1) Characteristic Sprinkles:
① Spicy Sprinkles: chili pepper fried, beaten into fine powder for spare, 1000 grams of chili pepper, 25 grams of monosodium glutamate, 25 grams of pepper, 25 grams of thirteen spices, 25 grams of cumin powder, a pinch of fine salt can be mixed well together (you can also add a little sesame seed powder, powdered ginger, sugar; add 1% -2% of the taste of the flavoring can be added to increase the flavor of the meat of the fried products.
② hemp flavor sprinkles: pepper fried, beaten into fine powder spare, pepper 1000 grams, 25 grams of monosodium glutamate, 25 grams of pepper, 25 grams of thirteen spices, 25 grams of cumin powder, a pinch of salt can be mixed well together (you can also add a little sesame seed powder, powdered ginger, sugar; add 1-2% of the flavor of the flavoring can increase the flavor of the fried products meat.
③ pepper salt flavor sprinkles: 50 grams of pepper, 50 grams of salt into the pot together with the fried incense, cooled after the research into fine powder.
Eight, the preparation of sprinkles;
dipping material (50 grams of suzuki roasted and broken, 100 grams of crushed peanuts, 100 grams of sesame seeds, chili powder can be mixed with the right amount) on the table.
Nine, barbecue sprinkles
The production of fried grilled material: 1.5 pounds of cumin grains into the net pan fried and ground into powder, 1 pound of red pepper with smokeless charcoal grilled and ground into powder, 150 grams of sesame seeds fried and two boxes of thirteen spices of the Wang Shouyi mixed together evenly.
Ten. The preparation of flavor sprinkles:
1000 grams of five spice peanut crumbs, 1000 grams of beef powder Daxi Da, 500 grams of cooked sesame seeds, cooked cumin 1000 grams of cumin, 500 grams of Korean chili powder, 250 grams of Jiale brand chicken powder, the above raw materials mixed and mixed can be.
eleven secret spices ratio;
1. pepper half two
2. chili powder one or two
3. cumin powder one and a half
4. ginger one or two
5. fine salt one or two
6. one or two monosodium glutamate (noodle)
7. sesame two or two
8. peanuts one or two cooked. (crushed,, no peanuts can not add) the above ingredients can be mixed well.
Twelve, the production process of sprinkles
1 modulation formula to 2 pounds of chili powder as an example
(1) salt 8 two, monosodium glutamate (MSG) 2.5 two
(2) cumin, cumin powder, cumin grains of 2 two, chicken powder 2 two, cooked sesame seeds 1 catty
(3) curry powder 2 two, five spice powder, a little pepper powder, green onion powder 1 two
(4) 2 catty chili powder
2, production process
the various ingredients together, stir well
3, note
(1) chili powder is divided into spicy and non-spicy two kinds. Here we use the spicy kind, but you can also add some according to taste. According to this recipe is very spicy. Beef kebabs and lamb kebabs are seasoned with salt, cumin and chili, so they must be spicy.
(2) pepper according to taste, can be put or not put
(3) can also put some peanut powder to increase the flavor
thirteen, the production of secret spices:
1 catty of salt +1 catty of monosodium glutamate + 3 two white pepper + 2 two curry powder + 2 bags of sesame powder + the right amount of AA material + the right amount of chicken powder mix it well.
Fourteen, Yanji barbecue spices preparation
Chicken powder 250 grams
Beef spice powder 250 grams
Cumin powder 150 grams
Cumin powder 200 grams
Soursop powder 200 grams
White pepper powder 150 grams
Curry powder 100 grams
Senior Five Spice Powder 100g
Thirteen Spices 50g
Ajiyuen 2000g
Fine Salt 2000g
Spicy Seasoning 1bag
Suzi grain, a few sesame seeds
Fifteen, Special Barbecue Sprinkles
Ingredients: 350g of Fine Salt, 450g of Pepper, 430g of Ginger Powder, 100g of MSG, 150g of Chicken Powder, 150g of Salt Pot Powder.
Sixteen, special barbecue spice system:
pan hot, put 500 grams of fine salt, stirring evenly over a small fire, stir-fry until the salt is dry, loose, hand on top of the salt has a burning sensation, under the Wang Shouyi thirteen spice half a bag of salt and fire Bureau of Chicken 2 sachets, 20 grams of powdered ginger, five spice powder 50 grams of 100 grams of monosodium glutamate, 100 grams of chicken essence, 100 grams of pepper, chili pepper face 100 grams of 50 grams of mixing and stir-frying aroma. 50 grams, mix and stir fry the flavor, and then poured into the dish spread, cooling can be.
Note: the salt should be fried hot and then under the powder, not at the same time into the control of the temperature of the fried salt, the temperature is too high will be powder hot paste, the temperature is low is not fried flavor, and easy to return to the moisture.
Seventeen, the characteristics of the barbecue sprinkles
Ingredients; 300 grams of fried sesame seeds, 20 grams of chicken flavor, 30 grams of powdered ginger, 20 grams of fried chili pepper, 50 grams of monosodium glutamate (MSG), 10 grams of salt, 10 grams of sugar, 30 grams of curry powder, 50 grams of cumin powder.
What are barbecue seasonings
Bean paste:
Bean paste can be said to be one of the more versatile condiments, and barbecue is no exception! It is most commonly applied to barbecue sauces! Before making the sauce, remember to overheat the oil and fry it in red oil so that it works best when used with other ingredients! Douban sauce is by a variety of microbial interactions, resulting in complex biochemical reactions, and brewed out of a fermented reddish-brown seasoning, which is made of fava beans (South China, Southwest China and other places with fava beans, the Central Plains, the East China region more with soybeans), currant (a bacterium used for fermentation), salt, made of. At the same time, according to the different habits of consumers, in the production of soybean paste in the preparation of sesame oil, soybean oil, monosodium glutamate, chili pepper and other raw materials, while increasing the variety of soybean paste, loved by the people.
Oil Consumption:
The same: mainly used in the production of barbecue sauces among the
Many people think that oyster sauce is a kind of fat, in fact, oyster sauce with soy sauce are not fat, but a kind of seasoning. Guangdong called oysters for oysters, oyster sauce is made of oysters (oysters) boiled into a seasoning. Oyster sauce is a traditional seasoning commonly used in Guangdong, and it is also one of the most popular products in the category of seasoning, which is made from oysters (oysters) called "milk from the bottom of the sea", and then boiled and concentrated by adding auxiliary ingredients. Oyster sauce has a delicious flavor, rich oyster aroma, moderate consistency and high nutritional value, and is also the main ingredient in traditional Cantonese dishes such as beef with oyster sauce and fresh mushrooms, vegetables with oyster sauce and noodles with oyster sauce. According to the different flavoring, oyster sauce can be divided into light oyster sauce and salty oyster sauce.
Soy Sauce:
Soy Sauce is a type of soy sauce that is saltier in taste and lighter in color! It is made from soybeans, flour as the main raw material, artificial access to the seed song, by natural exposure to the sun, fermentation, the color is lighter and reddish-brown. Soy sauce is used for general cooking. Soy sauce is mainly used for seasoning, light in color, so it is used more when doing general stir-fry or cold dishes. It is made from high-quality soybeans and flour, and is extracted after fermentation and maturation. The color is light and mellow, the sauce is rich and flavorful.
Sriracha:
Sriracha is a thick-colored soy sauce made by adding caramel on the basis of soy sauce and made by a special process, which is tasty and suitable for meat color enhancement. Barbecue meat marinade, as well as sauce making, will be used!
Aged Vinegar:
Vinegar that has been stored for a long time after brewing. Thick brown, liquid bright, vinegar flavor mellow, with less precipitation, long storage time, not easy to deteriorate and other characteristics of the country's most famous place of production, to be counted in Shanxi old vinegar, in the sauce to add an appropriate amount of aged vinegar not only to make the dishes crispy and tender and delicious, to get rid of fishy and stinky, but also protect the nutrients therein!
White vinegar:
White vinegar is a sour auxiliary for cooking, with translucent color and mellow sourness. It contains no or very little other ingredients than 3-5% acetic acid and water. Made by fermenting distilled spirits or blended directly with food grade acetic acid. Colorless, simple flavor. Used in cooking, pickling hot and sour vegetables, pickled radishes and other flavorful snacks! Used sparingly in barbecue, often used in sour and spicy mouth dishes!
Ribs sauce:
Ribs sauce in the barbecue in a wide range of uses, to natural brewing black beans, garlic, chili peppers, sugar, tomatoes, sesame seeds as the main raw material, with other seasonings refined, leg of lamb, mutton chops, pork crispy bones and so on a series of barbecue products will be used to add this thing, the barbecue products taste delicious, pure flavor, generally used with maltose!
Maltose: like a crunchy type of baked goods, will be used, crunchy chicken wings, etc. with the use of honey water, the effect is better!
Steamed fish soy sauce: Steamed fish soy sauce is usually used to steam fish with a kind of soy sauce. Is a kind of Asian characteristics used in cooking seasoning. Manufacturing soy sauce is generally soybean as the main raw material, add water, salt after making and fermentation, in a variety of microbial reproduction of various enzymes secreted under the action of a liquid, barbecue seafood, fish, will be commonly used to it, the flavor is delicious, with ginger, green onions, the use of fishy, refreshing, aftertaste!
How to use the correct seasoning in the barbecue
1, there are two brushes, one of which is a brush oil, a brush sauce, can not be mixed.
2. The barbecue sauce used for roasting vegetables must be diluted with pure water before use.
3, the diluted sauce can also be used as a dip, similar to hot pot.
4, like sweet food can be appropriate to brush some honey, such as honey chicken wings.
5, on the material time is generally in the food eight mature, on the material to turn a few times after the mix can be eaten.
6, meat avoid putting salt too early, or baked meat and old and hard.
7, avoid open-flame barbecue, open fire is due to the food grease drops to the barbecue charcoal combustion generated, so brush the oil should be less dip more brush.
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