Peanut powder 500g (original flavor cooked, ground to twice the size of sesame), sesame seed 200g (cooked), bean powder 50g (cooked), fennel powder 8g, cumin powder 30g, coriander seed powder 15g, coriander seed powder white pepper 5g, salt/kloc-0.

2, barbecue seasoning recipe tips: the amount of salt is only a reference amount, depending on the taste, add or subtract, spicy pepper powder 12- 15g. Add curry powder, and peach crisp is a dip in Korean cuisine baking. Features: Delicious, greasy, delicious and easy to digest. Suitable for Korean buffet barbecue.

3. Cumin powder 1 kg, perilla powder 8 Liang, white sesame 1 kg, peanut 1 kg (mashed) monosodium glutamate, salt, chicken powder,

4. Stir-fry the peppers until they are cooked. Mix1000g of Chili powder, 25g of monosodium glutamate, 25g of pepper, 25g of thirteen spices, 25g of cumin powder and a little salt (sesame powder, ginger powder and white sugar can also be added; Adding 1%-2% flavoring agent can increase the meat flavor of fried products. 300g of fried sesame, 20g of chicken essence, 30g of ginger powder, 20g of fried Chili noodles, 50g of monosodium glutamate, 0g of refined salt10g, 10g of sugar10g, and 30g of curry powder.