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Delicious barbecue, what are the stresses on the baking method?
In fact, when barbecuing, the ingredients used are only one aspect. Of course, the same seasoning in different regions may have different tastes. For example, the cumin powder I used in Chengdu and the cumin powder I used in Xinjiang have different tastes, and only experienced Xinjiang people can taste it. Then, the baking techniques are definitely different. Some people who can't barbecue barbecue with two knives are either raw from the outside or have a bad taste. In fact, the materials used are the same, and the test is the technique.

I'll take kebabs from Xinjiang as an example. In Xinjiang, there are two basic ways to eat kebabs. One is normal, and all seasonings are available. Whether it's a red willow barbecue or not is another matter. The other one is called clear roasting, which is a relatively light roasting method. Basically, only salt is put, and what is important is the original flavor of the meat.

The taste is different, but there are the same requirements for people who bake. You must be able to master the ingredients and the temperature of the oven well. When baking different ingredients, the order of spreading the ingredients is exquisite. If the fire is too big, it is easy to burn, the inside is not cooked, and the seasoning is put in early, the Chili powder is easy to burn black, so the barbecue is not good-looking or delicious. It is also necessary to master when to turn over, and there will be an open flame when the oil drips, so the meat should be cooked in time. When roasting liver and kidney, we should also pay attention to the time and heat, as well as the time to put seasoning and turn over, because they are tender, so they are slightly different from the barbecue method.

Generally speaking, the barbecue technique is the king. Whether the seasoning is good or not depends on the individual. As the saying goes, a thousand people have a thousand flavors, some like salty and some like spicy, but whether the barbecue is good or not depends on the person's technique. First of all, let's talk about the preparation of ingredients: if you want to make the braised pork delicious, it is the key to choose the pork belly, and the pork belly with 1 block 46 is the most suitable. Too thin, it tastes firewood, too fat, it tastes greasy. A handful of plum vegetables, about 250 grams. Ingredients: 3 cloves of garlic, 3 slices of ginger, 3 onions, pepper, star anise, soy sauce 1 spoon, 2 tablespoons of soy sauce, and sugar 1 spoon.

Production steps: add water to the iron pot, add pork belly and ingredients (ginger slices, bundled onions, pepper and star anise), boil and skim off the floating foam, and continue to cook until chopsticks can be easily inserted into the pork belly. The cooked pork belly is picked up and cooled, and countless holes are punched in the skin with toothpicks, and evenly smeared with soy sauce and white sugar to make it fully absorbed. Heat the pot with vegetable oil, gently put the pork belly skin down, and fry it slowly on low heat until the pigskin is colored and slightly wrinkled. Be careful of the moisture on the pork belly. If you throw it into the pot and fry it in water, stand away to avoid scalding.

Soak the fried pork belly skin face down in water until it wrinkles. The purpose of this is to make the steamed pork skin thick and delicious. Take out the soaked pork belly, cut it into pieces with a thickness of 2mm, spread the pork belly with sauce (prepared from soy sauce, soy sauce and white sugar) on each piece of pork belly, spread it at the bottom of the bowl, and then spread the washed and cut plum vegetables. It's best to wash plum vegetables twice to avoid being too salty. Sprinkle a little garlic Jiang Mo and pour the rest of the juice together. After the steamer is started, put the braised pork in and steam it, where it will be on fire for 50-60 minutes. You can also use a pressure cooker to save time. Now it's not as hot as the firewood in the countryside, and the smell of braised meat is also discounted. Steamed pork, carefully reverse it, sprinkle with chopped green onion, and you're done.

When it comes to barbecue techniques here, you may think that it is delicious as long as it is cooked, but in fact, it is not the case. The first thing to pay attention to is the materials, the second is the way and technique of barbecue, and the last is the goods of barbecue. I won't introduce this material in detail here, because everyone has different tastes and tastes for barbecue, such as some people like light, some people like spicy and some people like tender and crisp, and so on.

It's also a barbecue. Some people just flip it up and down from left to right. Others, he not only flips it, but also adds some exaggerated rhythms of his own. It looks bland, and he feels understandable and even feels a little grandstanding. But in fact, in the process of flipping it, he can not only make the seasoning easier to absorb, but also get rid of excess oil. There is also a point that makes people who eat barbecue feel happy and have a psychological induction.