Garlic-flavored honey sauce material: 45 cloves of garlic (cut into about half a bottle) and appropriate amount of honey (about 2~3 cups). Practice: Prepare a one-liter sealable glass bottle, wash and drain, and blow dry the bottle body and cap with a hair dryer. After removing the film and pedicle of garlic, cut garlic into two halves or three halves according to the size of garlic. Put all chopped garlic in a bottle, then pour honey until it is eight minutes full, lock the bottle cap and marinate it in a place out of the sun for at least a week. When pickling, turn the bottle upside down irregularly on the first day to ensure that the garlic flavor is pickled in honey. The next day, the bottle cap is up and the bottle cap is down, alternately, until it is cured. When in use, it is best to take out the required amount with a clean and dry spoon and use it with a proper amount of salt. The rest can be stored in the refrigerator or in a cool place. If it is used without any impurities, it can be kept fresh for more than half a year in the refrigerator. Please refer to BBQ for chicken wings with garlic honey sauce. Tip: Remember not to leave any other flavor in the bottle, otherwise it will destroy the garlic-flavored honey juice, and it is best to make the bottle mouth bigger for digging with a spoon. Because the spicy taste of garlic is different, it is generally spicy when used locally, and the dosage of garlic can be increased or decreased according to personal preference. Don't use green shoots in the middle of garlic. Fresh garlic is better. After about a week, the garlic slices will start to sink, indicating that the garlic flavor can be cooked. Usage: When eating garlic honey sauce barbecue, whether it is pork, chicken, drumsticks or chicken wings, as long as it is coated on the barbecue rack or oven, there will be delicious barbecue immediately! Don't add garlic if you don't like it! Barbecue sauce ingredients: 2 teaspoons of soy sauce, 0 teaspoons of 65438+ white sugar, rice wine and rock sugar, 2 teaspoons of dried kelp and ginger powder. Practice: Mix all the materials evenly. * Hot sauce ingredients: lemon juice 1/4 cups, tomato sauce 2 tsps, Chili oil, Chili sauce and black pepper each 1 tsp, oyster sauce, pepper powder, yellow wine, brown sugar each 1 tsp, garlic powder each 1/2 tsp. Practice: Mix all the materials evenly. * Sour plum sauce ingredients: 3 sour plums, 2 teaspoons of preserved sour plums and sugar, and white vinegar 1 teaspoon. Practice: Mix all the materials evenly. * Apple sauce ingredients: apple 1 piece (peeled and mashed), apple juice 1/2 cups, white vinegar 1 teaspoon, mustard sauce 1/2 teaspoons, 65,438 teaspoons of honey and onion, and appropriate amount of salt and pepper. Practice: Mix all the materials evenly. * Five-flavor sauce ingredients: 2 teaspoons of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons of tomato sauce, Jiang Mo, mashed garlic and pepper 1 teaspoon. Practice: Mix all the materials evenly. * 2 teaspoons of mashed garlic, 3 teaspoons of soy sauce, monosodium glutamate 1 teaspoon, rice wine and white vinegar 1 teaspoon, fine sugar 1 teaspoon, and appropriate amount of pepper. Practice: Mix all the materials evenly. 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 included, and a dish with unique burnt flavor is made. It is divided into direct fire barbecue and indirect fire barbecue. Direct fire barbecue is a way to barbecue food directly on the fire, which has the following six types: vegetarian barbecue: food is grilled directly on the fire without seasoning, and there are many fish, which can not only retain the original flavor, but also remove the fishy smell. Salt barbecue: Just sprinkle salt all over the ingredients before barbecue, which is suitable for grilled fish and seafood miso: while barbecue, spread salt and soy sauce. 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 combinations. 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 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: 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 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 be pickled and baked in this way. Second, the formula 1, mutton skewers: the amount of spices to 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 cut meat strips, mix them evenly, marinate for 65,438+00 minutes, and then string them with bamboo sticks. Formula 2 to be roasted: thirteen spices 1 00g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh1bag, ginger and chives 40g each. 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: 2 packets of spicy and smelly dry ingredients (made in Wuhan), 60 grams of refined salt, 90 grams of monosodium glutamate, 30 grams of special fresh 1 packet, 30 grams of ginger and leek, 20 grams of loose meat powder, 7 grams of sugar and 0/50 grams of red starch/kloc-0 are required for 5 kg of food. 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. All kinds of chicken, duck and goose web. The formula is as follows: 5 kg of food is washed and put into the pot until it is submerged by water. Add110g refined salt, 80g ginger (crushed),100g monosodium glutamate, 50g fresh shallots and10g pepper for later use. 4. Fish: The formula for making all kinds of fish into semi-fish, fish skewers, whole fish and fish tails is: 5 kg of fresh fish, raw materials: thirteen spices 100g, 60g of refined salt, 90g of sugar, 80g of monosodium glutamate, extra fresh1/package, ginger and chives (chopped). 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, our department specially changed the soaking method of "Xinxiang cellar water" to the method of directly marinating spices, in order to worry that you will not master the concentration and taste when using "Xinxiang cellar water". 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 then string them together for roasting. 6. Vegetables: pumpkin, eggplant, potato chips, potatoes, corncob, cabbage and other varieties. The formula is: sweet potato starch 500g, refined salt 1500g, monosodium glutamate (fine powder) 400g, extra fresh 1 two packs, thirteen spices 420g and sugar 30. 50 grams of Arnebia euchroma powder (edible spice) obtained by mixing the above ingredients evenly is bagged and baked. When putting the skewers on the stove, use a spoon to spread the powder on the vegetable blocks, and put about 1g for each skewer, with 0.5g on each side, and then bake them evenly with a brush dipped in oil. You can bake 3-5 strings of essence and taste it yourself, and then increase or decrease the amount of powder according to local tastes. 3. 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): 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.