Barbecue recipe - pork ribs, fish, baked noodles, beef, lamb, fruit, chicken wings, what else is required? The ready-made sauces sold outside taste salty and single, there is no front, middle and back taste, see you ask, so write down the recipe, delicious or not, bean Xiaodan and other people who have eaten the most clear Merrill or Ajinomoto tomato sauce 5 spoons (all refer to the spoon we generally use for soup) Lee Kum Kee's spare ribs sauce or barbecue sauce 3 spoons Lee Kum Kee or Haitian seafood sauce 1 spoons, be sure to, there is no big difference Carrefour can be purchased! Half a tablespoon of French or English mustard that you can buy at Carrefour, but if you don't have any, use Japanese mustard Half a tablespoon of black pepper granules Half a tablespoon of Haitian mushroom soy sauce, just to mix the color Half a tablespoon of hot sauce half a tablespoon of Zhenjiang vinegar Half a tablespoon of salsa half a tablespoon of honey One tablespoon of honey Taste it, if it's not salty enough, you can add Morton's barbecue salt or garlic salt Chop a small onion, finely chopped Half a garlic clove, minced finely Toss them all together and marinate 15 long barbecue ribs. Single long barbecue ribs. If using short ribs, don't cut them all the way through or the meat will shrink badly, cut them again after grilling. Coat strips of meat or ribs, wrap in plastic wrap or place in a large plastic container and marinate in the refrigerator for 24 hours before grilling, turning as you grill and brushing off any excess when you see the meat drying out. I am ELBA gas oven, 230 degrees, lower heat baking, need 1-1 ? hours, see the sharp corners of the meat began to blacken, that is almost, you can take a piece out and cut to see the inside, there is no blood, it is ready. Then look at this Korean style : Prepare chili noodles, cumin, blended oil, chili powder, black pepper, garlic, onion, ginger (or ginger powder) and green onions! Mash all these seasonings together before putting them in a mixing vessel, then add a pinch of refined salt and sugar to the mixing vessel! The last step is to add plain water and vinegar! You can also add cilantro and other seasonings according to your personal preference! This will make a delicious bowl of tasty Korean sauce! If you want to make it easier, you can also go to the mall and buy some BBQ sauce and BBQ condiments! It's much more convenient that way! I'll give you three ways to make Korean BBQ... and the process of making and selecting ingredients for Korean BBQ~~ When it comes to Korean cuisine, the one thing that impresses people is Korean BBQ. Korean barbecue is all about the original flavor and supplemented with different sauces for dipping. In several ways, Korean BBQ is different from Chinese BBQ. In terms of cooking ingredients, Chinese barbecue has a wide range of ingredients, almost all meat and vegetable ingredients can be used. Korean barbecue is more meat and seafood-based, and the selection of materials is very strict, such as roast beef is only the choice of beef tenderloin. In cooking techniques, Chinese barbecue mainly charcoal as fuel, with dark fire for skewers or grilled dishes. Korean barbecue is used gas or dry charcoal as fuel, the use of grill pan indirect heat transfer grilled dishes, simply put, "frying". Because the current Korean grill has a special exhaust system, so it is cleaner and more hygienic than the Chinese barbecue. In the flavor, Chinese barbecue will often be based on people's different tastes and preferences and changes, such as cumin, spicy, five flavors, cumin spicy flavor and other flavors; while the Korean barbecue flavor is mainly by the marinade of the raw materials and raw materials grilled and dipped in the juice to determine the food. Of course, different ingredients with different marinades and dipping sauces will form different flavor characteristics. Korean barbecue marinade ingredients, generally use "five spicy" ingredients, namely, chili peppers, garlic, onions, ginger, green onions. "Spicy" is the main flavor of Korean barbecue, in the marinade and dipping sauce, eating will show "five flavors", that is, sweet, spicy, salty, sour, bitter, of which the dipping sauce mainly plays a complementary role. In terms of color, most of the dishes made with Chinese barbecue methods are golden or brownish red, while the color of Korean barbecue is relatively lighter, and most of them reflect the color of the marinade. In terms of taste, most of the Chinese barbecue dishes are roasted dry, reflecting the dry flavor of the texture; while Korean barbecue dishes are generally fried to eight minutes cooked or just cooked, reflecting the tenderness of the mouth. In the flavoring method, Chinese barbecue in addition to the shape of the larger and thicker raw materials can be marinated beforehand, the shape of the small and thin raw materials and vegetarian dishes generally do not need to marinate the flavor, and often in the process of grilling directly seasoning. For example, in the grilling process sprinkled with refined salt, cumin, chili pepper, pepper, monosodium glutamate and so on, and from time to time to brush on sesame oil or salad oil. The ingredients of Korean barbecue must be marinated and flavored. When marinating, some fruits and onions are usually added to give the finished dish an aromatic but not greasy feeling. In addition, Korean barbecue in the grilling process is no longer flavored, only when serving with a dipping sauce to complement the flavor. In the dining form, Chinese barbecue is usually grilled by the chef, served on the table for guests to eat; while Korean barbecue is grilled by the guests themselves, thus increasing the fun of the dining process. Below, I will introduce you to a few Korean barbecue. I. Korean barbecue beef Make roast beef marinade: Raw materials: Korean soup soy sauce 1000 grams of sake 200 grams of taste [Note] 100 grams of sugar 500 grams of beef powder 200 grams of pepper 150 grams of monosodium glutamate 100 grams of garlic 100 grams of ginger 200 grams of onions 500 grams of pears 500 grams of sesame oil 50 grams of cooked sesame 50 grams of fresh water 4000 grams of method: 1. will be the soup soy sauce, sake, taste, sugar, water into a container and then stir well. A container and mix well, then add ground beef, monosodium glutamate, pepper, mix well, standby. 2. Ginger, garlic, pear, onion, wash, blender into a puree, and then pour into the soup sauce, and finally into the sesame oil and cooked sesame seeds, stir well, and put in the refrigerator freezer to save. Note: Master the amount of soup soy sauce, water, sugar, if too much water is marinated out of the beef color is not good, if too much sugar is easy to make the beef in the grill burnt. [Note] Aji: A Korean seasoning, light yellow in color, similar to cooking wine in Chinese cooking. Make roast beef dipping sauce: the first dipping sauce: raw materials: soy sauce 500 grams of water 1500 grams of caramel 150 grams of ground beef 50 grams of anise 15 grams of cinnamon 15 grams of cardamom 10 grams of pepper 10 grams of ginger 15 grams of garlic 15 grams of scallions 20 grams of onion 20 grams of onion pieces Preparation: Soy sauce, water, caramel, ground beef in a pot on the fire, boil, then into the star anise, cinnamon, cardamom, pepper (tapped), Ginger, garlic, green onion and onion pieces, turn the heat to simmer the aroma, beat the material residue is not used, that is, into the dipping sauce (cooled into the refrigerator to save) The second dipping sauce (sour sauce): is the cool water, lemon juice, taste, salt, soy sauce, monosodium glutamate in a bowl of the pair of uniform, can be. Production of roast beef: Raw materials: beef tenderloin 10 kg marinade 2.5 kg dipping sauce, salad oil, appropriate amount of method: 1. Beef tenderloin sliced into long 15-20 cm, 4-5 cm wide, about 0.2 cm thick slices, into the marinade in the marinade for 30 minutes. 2. 2. Place the pan on the grill, brush with a little salad oil, lay the beef slices on the bottom of the pan, grill over high heat until bleeding, then turn over and grill to cook, can be. Note: 1. grilled, because the beef requires tenderness, so generally baked to eight minutes cooked; the entire process of grilling can only be turned once. 2. When serving, first use scissors to grill the beef cut into small pieces, and then use fresh lettuce leaves, wrapped with grilled meat slices, green pepper rings, garlic slices, shredded green onions, and then dipped in the preparation of the dipping sauce to eat. II. Korean barbecued pork and barbecued lamb Make a marinade for barbecued pork and lamb: 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 pears 500 grams of sesame oil 50 grams of sesame seeds 50 grams of method: Take a stainless steel bucket and mix in water, mix in the water. Take a stainless steel bucket and mix it with water, add soy sauce, chili sauce, soy sauce, sugar, beef powder, sake, pepper and monosodium glutamate (MSG), put it on a low fire, stirring constantly until the sugar is dissolved and the chili sauce and soy sauce are fully blended, then remove from the fire and leave it to cool down, and then add garlic, ginger, onions, pears, and then put in sesame oil and cooked sesame seeds and stir it well, then it will be a 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, 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 roast pork, mutton: the production of roast pork, mutton and roast beef is the same method, only pork should be used tenderloin, mutton should be used sheep rib spine parts and sheep saddle parts of the meat. Three. Korean grilled seafood to make grilled seafood marinade: Raw materials: Korean chili sauce 1000 grams of soy sauce 150 grams of fine chili 300 grams of sake 100 grams of taste 200 grams of ginger 50 grams of garlic 100 grams of sesame oil 100 grams of method: Take a stainless steel bucket, mixed with 2,000 grams of water, blend in Korean chili sauce, soy sauce, on a small fire to boil, under the fine chili pepper and stir well, and then put into the wine, taste, ginger juice, Garlic juice, sesame oil, stir well, until boiling again, remove from the fire to cool, that is made. Remarks: Chili peppers are often used to pickle seafood ingredients. It is said that this is because of the humidity of the seaside environment, residents eat chili to remove rheumatism, thus forming a spicy seafood flavor. Making grilled seafood dipping sauce: Ingredients: 300 grams of millet chili soup soy sauce 200 grams of fish bone powder 100 grams of salt 50 grams of MSG 50 grams of sugar 150 grams of garlic 50 grams of sesame oil 50 grams of cold water Preparation: millet chili peeled from the stem and seeds and cut into pieces, pot, add soy sauce soup, fish bone powder, salt, MSG, sugar, garlic and a little cold water to mix, and then finally put the sesame oil, that is, made of dipping sauce. Make grilled squid: raw materials: 1000 grams of fresh squid ginger 50 grams of garlic 50 grams of minced scallion 80 grams of powdered fish bone 50 grams of pepper 50 grams of wine 100 grams of marinade 200 grams of dipping sauce, salad oil, each in moderation Method: 1. Fresh squid, remove viscera, torn off the outer membrane and wash, grafted with a cross-hatched knife, cut into 4 centimeters long, 2 centimeters wide strip, the pot, with ginger, garlic, onion, powdered cooking wine, fish bone powder and pepper. Marinate in ginger, garlic, green onion, cooking wine, fish bone powder and pepper for 15 minutes. 2. Place a pan on the grill, coat the marinated squid with salad oil, lay it on the bottom of the pan, cook over medium heat (turning halfway through), and serve with the dipping sauce. Last but not least, vegetables also play an important role in Korean barbecue, such as potatoes, eggplant, onions, etc. are good ingredients for barbecue. After the vegetables are grilled, the dipping sauce made with salt and sesame oil is also very tasty, so I won't repeat it here.

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