Barbecue is to string fish or vegetables on an iron frame, and pass through a moderate high temperature with charcoal fire or high temperature furnace, so that the hard film on the surface of the material is golden yellow and the flavor is wrapped in it, making dishes with unique burnt flavor. It is divided into direct fire barbecue and indirect fire barbecue. Direct fire barbecue is a way to barbecue food directly on the fire. There are six kinds:

Vegetarian cooking: The food is barbecued directly on the fire without seasoning, mainly fish, which can not only retain the original flavor, but also remove the fishy smell.

Salt roasting: Sprinkle salt on the ingredients before roasting, suitable for grilled fish and seafood.

Baked miso: while baking, sprinkle salt and soy sauce, and then sprinkle miso to enhance the flavor, among which fish, tofu and white radish can highlight their mellow and unique flavor.

Pu Shao: When barbecuing long fish, cut open the belly of the fish and put a bamboo stick across the fillet, which is named after it looks like Pu Ye at first glance. Pushao eel (roasted eel) is the most famous.

Roasting: while roasting, rinse with thick sauce, and so on until the ingredients are cooked, which is mostly used for fish with thick fat.

Yun Dan BBQ: Mix egg yolk with sea urchin sauce, and spread the sauce evenly on seafood materials such as abalone and shrimp during barbecue. The baked ingredients can be bright yellow and attractive.

The common types of indirect barbecue are explosion roasting, skewering roasting, iron pot roasting, teppanyaki roasting, shell roasting, pot roasting, rock roasting and net roasting. We see that many shops use the above barbecue types alternately, but skewering and miso roasting are the most popular and the price is the most acceptable. Kebabs are also divided into metal kebabs and bamboo kebabs because of the size of ingredients and the types of baked food. Metal skewers are made of iron and stainless steel. Generally, round skewers are more common, but if you want to roast whole fish, it is more appropriate to use flat skewers.

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 Japanese gourmets 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, put the skewers into the skewers prepared by the store. Never use them to pick your teeth or put them beside you, so as to draw a perfect ending for the barbecue trip.

Comprehensive kebab

Ingredients: 3 fresh shiitake mushrooms, bamboo shoots and lotus root 100g, 30g cooked quail eggs, shrimp balls, fish plates, cuttlefish balls, bamboo rolls, tofu and burdock slices, and 2 tablespoons roast sauce.

Practice: 1, 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, and others are easy to learn. The process is as follows:

First, material selection.

Pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits and other foods that are disease-free, non-toxic and non-perishable and bright in color can be pickled and baked in this way. ,

Second, the formula

1, kebab:

The amount of spices should be added to 5 kilograms of fresh meat.

Formula 1: 1.5 package of Xinjiang mutton kebabs (produced in Wuhan), 70-90g of monosodium glutamate (with freshness of 99%, all below), 36g of refined salt, extra fresh mutton 1 package (produced in Wuhan), ginger and chives (finely cut).

Put the above raw materials into the cut meat strips, mix them evenly, marinate for 10 minute, and then skewer them with bamboo sticks and bake them.

Formula 2: thirteen spices 100g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh 1 bag 1, ginger onion 40g each, sugar 7g, pine meat powder 25g and red summer starch 250g.

Put the above raw materials into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted.

Note: the dry humidity of the above two methods is that mutton skewers 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.

You can choose from two recipes, and you can mix dozens of foods.

2. Chicken wings, chicken tips, chicken legs, duck wings and other foods, such as chickens, geese, pheasants, quails, young pigeons and so on. The formula is as follows:

5 kg of food needs to be added: 2 packages of spicy and smelly dry materials (made in Wuhan), 60 grams of refined salt, 90 grams of monosodium glutamate, 30 grams of extra fresh 1 package, ginger and chives (chopped), 20 grams of loose meat powder, 7 grams of sugar and 0/50 grams of red starch/kloc-0.

The above raw materials and 5 kg of food are completely stopped, marinated for 20 minutes, and strung. If the mixture is dry and the ingredients can't be touched, it is necessary to add water appropriately so that the seasoning can be completely touched on the meat, not too thin. These are all baked with raw materials.

3. Various chicken, duck and goose feet, the formula is as follows:

5 Jin of food is washed and put into the pot until it is submerged by water. Add 1 10g of refined salt, 80g of ginger (mashed), 100g of monosodium glutamate, 50g of fresh chives and 10g of prickly ash, cook over medium fire, and take out after paws are soaked straight.

4. Fish: The formula for all kinds of fish to wear into semi-fish, fish skewers, whole fish, fish tails and other varieties is:

The raw materials of 5kg fresh fish are: thirteen spices 100g, refined salt 60g, sugar 90g, monosodium glutamate 80g, extra fresh 1 bag 1, ginger and chives 40g each, fragrant sauce 60g (see below) and sweet potato powder 150.

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.

Special reminder: In order to correctly master the marinating methods of various foods and bake out special flavors, I changed the soaking method of "Xinxiang cellar water" to the method of directly marinating spices, in order to worry that the concentration of "Xinxiang cellar water" is not well controlled, which will affect the taste.

In this process, some compound finished spices already contain some Chinese herbal medicines.

5. Pork ribs: All animal ribs are made according to the following formula: 5 kg of fresh ribs, 13 kinds of spices 1 0g, 20 g of spiced powder, 36 g of refined salt, 30 g of pine meat powder, 8 g of sugar, 80 g of monosodium glutamate and extra fresh1kloc.

Mix the above raw materials and ribs evenly, marinate them for 20 minutes, and string them together for roasting.

6. Vegetables: pumpkin, eggplant, potato chips, potatoes, corncob, cabbage and other varieties have the following formulas:

Sweet potato starch 500g, refined salt 1500g, monosodium glutamate (fine powder) 400g, extra fresh 1 2 package, thirteen spices 420g, sugar 30g, sesame 150g. 50g of Arnebia euchroma powder (edible spice), evenly mixed to obtain refined powder, and bagged for later use.

When baking, first lay the ground skewers flat on the stove, and then pour the powder on the vegetable blocks with a spoon, each skewer is about 1g, and each side is 0.5g. Then, brush it with oil and bake it 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.

Third, wear a string.

Wash the meat and vegetables to be roasted first, and then cut the meat into 2-4 cm long and 0.8 cm wide squares (which can also be customized): cut the ribs and price them 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.

Fourth, baking.

1, fire: first clean the oven and put it away, add charcoal (millet charcoal) and light it, let the charcoal burn fully, then cut the charcoal fire with tongs and spread 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. Put the vegetables on the stove surface, then add the vegetable powder, brush them evenly with an oil brush, toss and turn the eggplant and so on to bake it soft and yellow, sprinkle with spicy powder and cumin, brush it with oil and bake it for a few seconds before selling.

Note: 1, vegetable oil and salad oil are used, and sesame oil and lard are prohibited.

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.

Oven making

(1) According to the shape of barbecue pits in your local area and Xinjiang.

(2) On this basis, the length and width of the oven should be 1.5m and 14- 15cm, depending on your personal height, depending on your 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.

Attachment: preparation of fragrant sauce

1. Material: 500g pickled pepper, 0/50g sesame paste/kloc-0, 200g peanut butter, 40g chili oil, 30g garlic kernel 1 00g pepper powder, 80g monosodium glutamate, extra fresh 1 package, and chicken essence/kloc-.

2. Chop the pickled pepper first, peel and mash the garlic cloves.

3. Fill a porcelain with sesame paste, peanut butter, garlic powder, pepper, extra fresh 1, chicken essence, sugar, salt, etc. And stir evenly.

4. Burn the vegetable oil to 80% maturity, stir-fry with pickled pepper, then pour it into the prepared porcelain and cover it. Let it cool before you try it. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light. It becomes a delicious sauce.

Baking technology of "Koukouxiang tofu skewers"

Tofu, as a national dish, has a long history. It is made of spices and Chinese herbal medicines, and the baked tofu has a unique style and pleasant aroma. The process is as follows:

1. Configuration of "Tofu Spice":

500 grams of sweet potato starch, 60 grams of Chili powder, 20 grams of pepper powder, 30 grams of beef powder, 30 grams of chicken essence, 30 grams of star anise, 20 grams of fennel, 4 grams of licorice essence (optional), cumin 15 grams, 30 grams of dried onion (optional), 20 grams of dried ginger powder, 270 grams of monosodium glutamate and special fresh 6544.

The above raw materials can be bought in spice shops and Chinese medicine shops all over the country.

Second, the modulation method:

1, first all the raw materials are ground into fine powder.

2. Each pot or barrel is filled with the above raw materials and mixed evenly.

3. Seal the evenly mixed materials with food bags or bottles for replacement.

Third, wear tofu:

1. First, we ordered white tofu with a length of 12 cm, a width of 4.6 cm and a height of 0.8 cm from the tofu factory. We can also order tofu, which is 12 cm long, 7 cm wide and 0.8 cm high. Generally speaking, these two paragraphs are the main ones.

2, tofu should be tender and slag-free, soft but not broken, hard and tasteless.

3. Wear two bamboo sticks along the length of each bean, and then cut a small mouth with a knife.

4. Put the ground tofu into the basin. Soak in water, and then put 80 grams of edible salt into every 100 string of tofu to drown the salty taste.

Fourth, baking:

Put the millet charcoal in the barbecue oven and light it. After the millet charcoal is thoroughly penetrated, put the tofu skewers on the stove, then put 0.6-0.8g of special tofu spice on each slice, moisten it with a brush and vegetable oil, brush it evenly, turn it over and brush it evenly according to 0.6-0.8g of ingredients. There is also a basis for adding tofu ingredients, which is to see how well you soak it in tofu salt. If the soaked salt tastes heavy, reduce the tofu spice, otherwise increase the dosage of the tofu spice. In short, you bake a little first, then taste it with others, and then adjust the specific amount of tofu according to the taste of your locals, but it should be ours.

When one side is baked golden brown, the oil bubbles roll and then the noodles are baked in the same way, and so on for 3-4 times. When the whole piece is golden yellow and the incision is cracked, the tofu is on fire, and the smell means it is ripe. At this time, pepper powder, cumin powder and fresh chives should be sprinkled immediately for sale. Generally, it tastes worse when it is baked and eaten cold.

Five, other spices tofu hungry roast:

1, spicy tofu: on the basis of the above flavors, add spicy powder after baking.

2, fish-flavored tofu: add edible fish powder to the original seasoning or add appropriate amount of ginger powder, fish coriander and so on after baking.

3. Garlic-flavored tofu: Add mashed garlic to the original flavor and bake it.

4, fruity tofu: according to your own taste, add bananas, apples and other flavors when cooking, each string can be 0.1g.

5, other fragrant tofu: add milk flavor, chocolate flavor and other edible flavors according to your own taste, there are dozens of kinds.

VI. Sales price reference:

If it is white tofu with the length of 12 cm, the comprehensive cost of each string is 9 cents-1.2 jiao, and the price is 0.5 yuan. The comprehensive cost of a string of 12 cm-long braised tofu is 0. 13 yuan -0. 15 yuan, and the price is 1 yuan.

Seven, matters needing attention:

1, the importance of spicy taste should be supplemented according to your local taste.

2. Don't bake the millet charcoal when it is not completely burned, or when there is firewood and lampblack, so as to avoid burning, blackening and bitterness.

Be sure to bake the tofu yellow and fry it before selling.

4. All baking oils are mainly vegetable oil and salad oil, and no other oils are needed.

explain

The ingredients in the formula can be purchased from local vegetable markets, especially stalls in large vegetable markets and farmers' markets, as well as large-scale places around these markets that deal in condiments, spices and other varieties. Some seasonings may not be available, but some are not very effective and not necessarily strict. Some doses can be flexibly controlled for indications. Just like cooking, you can experiment several times depending on the taste. If the following formula is not available locally, you can use the following formula instead:

Xinjiang mutton skewers (if you can't buy them, don't use them) are extra fresh 1 (extra fresh powder instead)

Lithospermum powder (instead of other edible spices), there are many spices for barbecue in food markets or supermarkets, and you can succeed if you choose them flexibly.

Formula of Bazhen braised pork: Angelica dahurica 25G, Amomum villosum 25G, Amomum villosum 25G, star anise 25G, Yuguo 15G, Amomum tsaoko 15G, Cinnamomum cassia 15G, Glycyrrhiza uralensis 15G, Foeniculum vulgare 15G, Rhizoma Kaempferiae/.