In the choice of skewered ingredients, seasonal fresh ingredients are the key, among which chicken breast, chicken wings, chicken legs, chicken buttocks and even chicken skin are many people's favorite, so chicken has long been one of the skewered ingredients. Here, I would like to introduce the five most popular kebabs: kebabs with scallion-elastic tooth chicken and chicken skin with chives, which are the most common kebabs combination. Chicken balls-grind chicken legs into minced meat, stir them with minced meat cooked with wine, add a little red miso and egg yolk, knead them into a round shape, add kelp stock and cook them, then string them into bamboo sticks for barbecue. The dripping gravy is mouth watering. Roasted drumsticks-roasted drumsticks with bones and juice have a generous feeling to eat. Roasted chicken breast-excellent maturity, fresh taste, very popular with girls. In addition, the chicken butt with soft cartilage and rich fat is also the favorite of the elderly in Japan today, so try it. When eating barbecue, beer is the most common drink, and cold beer with delicious barbecue has always been recognized as the best combination. After eating the kebabs, tell customers to put them in the kebabs prepared by the store, and never use them to pick their teeth or put them around, so as to draw a perfect ending for the barbecue trip. Comprehensive raw materials for skewering: 3 fresh mushrooms, bamboo shoots and lotus root 100g, cooked quail eggs, shrimp balls, fish plates, squid balls, bamboo rolls, oily tofu, burdock slices 30g, and 2 tablespoons of baking sauce. Practice: Fresh mushrooms are pedicled and washed; Peel bamboo shoots and lotus roots, wash and cut into thick slices; Cleaning burdock blocks and bamboo rollers, and cutting into sections; Wash cuttlefish balls, shrimp balls, cooked quail eggs, fish plates and oily tofu. 2. String all the materials into bamboo sticks respectively, put them on the baking net until cooked, and then evenly spread the baking sauce back and forth for three times until it tastes delicious, and then serve. Crispy barbecue should focus on two important points, seasoning formula and baking technique. It's not that the recipe can be crispy, as some schools say, but that the recipe just gives people a good taste. In fact, it's all because of the barbecue effort. The following is an introduction to this technology: 1. Material selection: brightly colored foods such as pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits, etc. can all be pickled and baked in this way. Second, the formula is not convenient to disclose. The cube I gave you can also be 1. String: I'll give you 0.5 Jin of fresh meat with spices. Put the above raw materials into the cut meat strips, mix them evenly, marinate for 5- 10 minutes, and then put on kebabs. Note: the dry humidity of the meat in the above method is that the kebab 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. Its formula can completely block the above raw materials and the food with more soy sauce and blending oil I sent, marinate for 20 minutes and wear them in a string. If it is dry when stirring, add water and soy sauce or oil properly, so that the seasoning can be completely stained on the meat, not too thin. These are all baked with raw materials. 3. Chicken, duck and goose web, the formula is the same as above. After washing 5 kg of food, put it into the pot until the water is submerged. Add110g refined salt, 80g ginger (crushed),100g monosodium glutamate, 50g fresh shallots and10g pepper, and cook over medium heat. 4. Fish: All kinds of fish can be roasted into semi-fish, fish skewers, (whole fish: it is best to roast with fish clips), fish tails and other varieties, which is hard to say. 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. 5 When baking vegetables, first lay the ground vegetable skewers flat on the stove, then pour the powder on the vegetable blocks with a spoon, each skewer is about 65,438+0g, and each side is 0.5g, and then brush them with a brush to make them moist evenly. You can bake 3-5 strings of essence and taste it yourself, and then increase or decrease the amount of powder according to the local taste.
3. Wash the roasted meat and vegetables first, and then cut the meat into 2-4 cm long and 0.8 cm wide squares (which can also be customized): the ribs are priced according to your local market price; After scaling the fish, break it, gut it, wash it, and cut it into pieces 12 cm long or the whole fish with infinite length: lotus root is used to pierce the raw lotus root. Then the bamboo sticks are strung together: the meat is placed in a T-shape; Fish, eggplant and other large strings use two for each string. 4. Baking 1, and making a fire: firstly, clean the oven and put it away, add charcoal (fruit charcoal or machine-made charcoal) and ignite it, so that the charcoal can be fully burned, and then cut the charcoal fire with tongs, paving a fire layer with a thickness of 1.5-2 cm. 2. Baking: Put the food skewers on the stove surface, and directly brush the meat and ribs with oil (both sides are brushed) and bake them repeatedly. The strings look like oil bubbles rolling, and the color turns white and yellow, indicating maturity. Chicken feet should be roasted until there is a frying sound, chicken wings should be roasted until they are browned, and chicken legs should be browned with a knife while brushing oil, and there is no blood spilling inside, indicating maturity. The baking time depends on the size of the heat and the type of skewers, but don't burn them. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or powder when the food is baked to 90% maturity. Brush it with oil, bake it a little, and you can sell it out of the oven. Do not eat spicy food without spicy powder.
3. For vegetables, put them on the stove surface, then add vegetable materials, brush them evenly with oil brush, and turn over the eggplant. Baked soft and yellow. Sprinkle with spicy powder and cumin, brush with oil and bake for a few seconds, and then you can sell it.
Note: 1, use vegetable oil, salad oil, preferably blended oil and butter. No sesame oil, lard, etc. 2, brush oil should wipe off the excess oil on the cylinder, to brush the string does not fall into the fire smoke shall prevail. 5. Pricing: The general selling price is determined by yourself according to the market situation and living standard of your city. The reference price is: ribs 2-4 yuan/skewer, mutton skewer 0.5-2.00 yuan/skewer, chicken feet1-kloc-0/.5 yuan/skewer, chicken legs 4-5 yuan/skewer, vegetables 0.5 yuan/skewer, fish 1-8 yuan/skewer. Whole fish (about1.3kg) is about 15 yuan. Sixth, oven production ① refer to the shape of your local and Xinjiang barbecue oven. (2) On this basis, the furnace length 1.5m and width 14- 15cm, depending on your personal height, shall be subject to the above navel. (3) It is best to make a cabinet under the oven to put food, a workbench next to the cabinet to put seasoning, paint the front of the oven and write down the name and price of the barbecue. 6. Remarks: 1. The importance of spicy taste should be added according to your local taste. 2. Don't bake the charcoal when it is not completely burned, or when there is wood smoke or lampblack, so as to avoid burning, blackening and bitterness. 3. All baking oils are mainly blended oil, butter, vegetable oil and salad oil, and other oils are not needed. Special reminder: If you want to make this trip, I suggest you learn how to pickle all kinds of foods correctly and bake them with special flavor.
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