formula kebabs: 5 kilograms of fresh meat should be added with spices. Formula 1: 1.5 packages of Xinjiang mutton skewers (made in Wuhan), 7-9g of monosodium glutamate (with a freshness of 99%), 36g of refined salt, 1 package of Texian No.1 (made in Wuhan), 4g of ginger and chives (chopped), 7g of sugar, 25g of minced pork and 25g of sweet potato starch. Put the above raw materials into the sliced meat strips, mix them evenly, marinate for 1 minutes, and then string them with a bamboo stick. Formula 2: 1 grams of thirteen spices, 7-9 grams of monosodium glutamate (freshness 99%), 36 grams of refined salt, 1 packet of Texian No.1, 4 grams of ginger and chives, 7 grams of sugar, 25 grams of pine meat powder and 25 grams of red summer starch. Put the above raw materials into the cut fresh meat strips and mix well. After marinating for 15 minutes, they can be strung together to be roasted. Note: the dry humidity of the above two methods is that kebabs can absorb spices without running water. When water comes out, it will be thin, so it is not easy to keep the flavor. When it is dry and consumes oil, it is better to hold a handful of meat in your hand and feel moist without water. Barbecue is a popular mass diet in recent years, and there is basically no difference between off-season and peak season. If it is in the hot south, business will be better in winter. Barbecue can be said to be popularized from kebabs in Xinjiang. Through continuous development, the style of barbecue has been innovated and changed in combination with regional characteristics, and the varieties are diverse. In addition to many meats such as sheep, cattle, chicken and fish, many vegetables and fruits can also be roasted. The way to eat kebabs is only to sprinkle pepper and cumin, but the evolved barbecue will generally mix the seasonings according to the tastes of local consumers. Popular barbecue, represented by kebabs in Xinjiang, is basically a kind of popular food belonging to Xialiba people, and there are two modes of operation: barbecue stalls and barbecue shops in street night markets. Mongolian barbecue, mainly mutton, pays attention to the materials used for meat, and its taste is not greasy. It was once synonymous with high-end consumption with the popular Korean barbecue, which is mainly beef. The production method of Beijing roast duck is roasted by hanging oven. First, the raw duck should be coated with seasoning, and then the heat should be mastered. The maturity time of the roast duck is about 45 minutes. Serve with lotus leaf cake, onion and sauce. There are many kinds of barbecue tools according to different methods, such as open fire roasting, charcoal roasting, furnace roasting, mud roasting, bamboo roasting, teppanyaki and so on. Commonly used tools for charcoal barbecue are: barbecue oven, carbon, drill, knife, fish clip, toothpick and so on. There are three kinds of common charcoal in the market: flammable charcoal, charcoal and machine-made charcoal. There is a flammable layer on the surface of flammable barbecue charcoal, which is easier to ignite than ordinary charcoal, but it is more expensive. The advantage of ordinary charcoal is that it is cheap, but the disadvantage is that it varies in size, the firepower is uneven during barbecue, the burning time is short, and charcoal must be added during barbecue. Machine-made barbecue charcoal is a mixture of charcoal and coal, which is pressed into a hollow polygonal shape. This kind of barbecue charcoal has the advantages of uniform size, long burning time, uniform firepower, no smoke and low price. Many professional barbecue shops choose this kind of barbecue charcoal, but the disadvantage is that it is not suitable for ignition. Barbecue is divided into "direct barbecue" and "indirect barbecue". Direct barbecue is to put the ball charcoal in the center of the barbecue grill and the dishes in the center of the baking net. Some people choose not to stick to the pan without baking the net, such as Korean barbecue. Indirect barbecue is done through the oven, the charcoal balls are lit and placed at both ends of the charcoal rack, the dishes are placed in the middle of the barbecue grill, the oven cover is covered, the heat is adjusted by the damper, and the food is cooked by smoking. In general, it takes longer to adopt indirect barbecue than direct barbecue. The taste of barbecue is influenced by many factors, such as the choice of raw materials, the length of barbecue time, the mastery of cooking time, barbecue equipment, seasoning and so on. To achieve the best barbecue effect, the above factors can not be ignored, especially the control of barbecue time and duration is the key. Suggestions for Guangdong barbecue: barbecue is linked with night, and night is linked with midnight snack. Guangdong has the habit of eating midnight snack, so we should seize this opportunity. Barbecue also has a childhood relationship with chilled beer. In addition to essential beer, you can also sell some fruits and vegetables drinks such as freshly squeezed sugarcane juice. Of course, barbecue ovens are indispensable for barbecue. Common ovens are usually divided into stone pots and net racks. The so-called stone pot is to put a stone non-stick baking tray on the induction cooker or gas, and then put the food on the back tray for barbecue. The advantage of this tool is that it is relatively simple to prepare and convenient to use, and it is very hygienic because the food does not directly contact with the fire. However, because charcoal fire is not used, many people will feel that the taste is not authentic enough. This kind of baking utensils are widely used in many restaurants with both roasting and roasting. If you are at home, you can buy them in shopping malls with a baking tray or a separate baking tray. It is worth noting that if you buy a baking tray separately, you should pay attention to the size of the stove at home, otherwise the heat conduction will be uneven. It's a little cumbersome to prepare the grill with charcoal fire. Some are like old-fashioned instant-boiled mutton, which requires smokeless charcoal besides barbecue utensils. In addition to burning charcoal in the raw fire, charcoal should be continuously added during the barbecue to keep the heat. Although this method sometimes makes people angry, and sometimes it may make people feel ashamed, because it is closer to nature and the food baked with charcoal at high temperature will have a special flavor, most restaurants specializing in barbecue choose this method. As for household use, in addition to homemade simple grills, many shopping malls have also introduced camping barbecue cookers, which are quite convenient and durable, although the price is a little expensive. There is also a charcoal fire and gas grill that can adapt to various barbecue tastes. Necessary items for barbecue Many people don't pay attention to how to use barbecue tableware correctly. A pair of chopsticks sandwich raw meat and cooked meat. Although it is convenient, it is really unsanitary. Correct use