Second, tender meat powder
Third, raw flour.
Four. Tibetan fennel
Five, jade powder
Intransitive verb rest fennel
Seven, custard powder.
Eight, barbecue powder
Nine, white pepper
X. Spiced powder
Eleven, pepper
XII. Su Wei
Thirteen, spicy powder
XIV. Beef Flavor
Fifteen, pig bone element
Sixteen, flavor elements
Water retaining agent for meat products
Eighteen, water retaining agent
19. Toona sinensis powder. If you can't buy it, you can use it
Stir the above seasonings evenly, and put them in the refrigerator after mixing.
Specific submergence method;
1, the meat quantity per catty is; A spoonful or a spoonful and a half.
The dosage of the kind with bones is a little larger, two spoonfuls.
2. When submerged, cut the onion into pieces, add 15-20g fresh onion powder to each catty of meat, and add 30g boneless onion powder.
3. 20 grams of soy sauce per catty or "American fresh soy sauce or adding fresh soy sauce makes the meat taste better".
4. 20 grams of blending oil.
Specific submergence method;
Mix well with the powder, add fresh onion powder, add eggs and soy sauce, pour in the blending oil, mix well, soak for 5- 10 minutes, remove the fishy smell, improve the fragrance and taste, and keep the fragrance after eating without losing the original flavor.
The above seasonings can be bought in the adjusted market. If there is no onion powder, fresh onion can be chopped instead of onion powder, and the dosage of 5 kg is 20-30 g. Fresh onion tastes better, but its shelf life is shorter, so it is suitable for use on the same day. If there is no coriander powder, you can use leek powder instead.
Attention; When baking, spicy, spicy, curry and other compound flavors are added.
Spicy, pepper 1 kg, salt 2 kg, essence 2 Liang.
The formula of seafood sauce;
Fresh and spicy;
1 kg hot sauce; Cumin, sesame powder, pepper, custard powder, spiced powder. Pepper water, monosodium glutamate, blended oil, cold boiled water.
Xianxiangwei
Change the hot sauce into sweet noodle sauce "also made in Tianjin" to roast fish;
Soup "roasted freshwater fish"
Half a catty of soy sauce, 20g of soy sauce, 50-60g of blended oil or peanut oil, 5 g of white wine/kloc-0, 8g of red wine/kloc-0, 8 g of balsamic vinegar, 20g of white sugar, and 0/0g of flavoring agent bovine essence. Custard powder 15g, thyme powder 10g, pepper and cumin each 10g, wrapped in gauze, and soaked with ginger slices, onion, miso and chicken powder together with the above seasonings for later use. The book "About 15-20 fish can bake about a catty" can be used for six days and put aside.
Powder is barbecue.
To make spicy or spicy fish, you can add Chili noodles "1 sesame size" and pepper powder according to local tastes;
Processing and baking methods;
1, a special grill for grilled fish was made, which was "net-shaped and double-sided". The handle was 40 cm long and 30 cm wide.
2. After the fish is slaughtered and washed, cut a few knives on the fish and put them into the fish dish every centimeter. Use another plate to make the powder into a thin paste and brush it on the fish. "Pay attention to how much soup you need to prepare on the spot, and mix the powder into a thin paste."
3. Put the fish on the grill and roast it on both sides with medium heat. If you want to eat spicy food, you can sprinkle pepper and pepper or hemp pepper. "Pay attention, brush oil frequently, turn frequently, and avoid burns."
4, seafood, software, "squid" and so on. Serve with seafood hot sauce, roast like fish, shell, brush with oil and sprinkle with barbecue material. Barbecue materials;
BBQ dipping formula; Dip or sprinkle on the barbecue.
1, peanuts, ripe,
2, sesame, cooked
3, bean powder, cooked
4. Perilla seeds, cooked
5. Xiao Xianghui
6. Spiced powder
7. Cumin
8. Coriander powder or leek powder
9. White pepper
10, salt
1 1, seasoning powder 1
Be sure to carefully reconcile and pay attention; Grind the above seasoning to sesame seeds 1 and mix well. Sprinkle it on meat or dip it in food, it will taste delicious, remove greasy and improve the taste. The amount of salt is only a reference amount, depending on the taste of your customers. Braised lamb chops, chicken wings and chicken neck;
As long as it has bones, add 15g soy sauce or 10g cumin, add twice the amount of custard powder, onion powder or fresh onion, and add more oil. Don't put the chicken list, just pour some red wine.
Preparation of blended oil;
3 kg of oil < 2 kg of soybean oil 1 kg of peanut oil > is used to put onion, ginger slices and anise pepper. When the onion slices become Huang Shi, they can be taken out for later use.
In addition; Pork and mutton are tender than beef. Pay attention to less ingredients than beef.
Beef; Tongjipi, ribs
Mutton; Legs and ribs
Pork; Two cuts of flesh under the bloody neck.
Selection of raw materials for barbecue dishes
Beef: The first choice is brain meat, and the second choice is ribs. It is forbidden to choose leg meat, breast meat and neck meat (pay attention to fat and thin collocation)
Other beef: beef ribs, beef ribs, tripe (hairy tripe), beef outer meat (also called breast meat. Very fat and hard. The quantity is very small ... within 3 kg of a cow)
Mutton: rib meat is the first choice, followed by front leg meat, and neck meat is forbidden for rear leg meat (fat and thin collocation ... appropriate amount of sheep tail oil can be added).
Mutton other: lamb tenderloin (with oil), sheep treasure (also called sheep egg), sheep whip (can be divided into red waist and white waist)
Pork: Plum blossom meat (scientific name 1 meat) is preferred. It is forbidden to choose leg meat, breast meat, pork belly and pork tenderloin.
Pork others: pig's feet, pig's tails, brittle bones (crescent bones), waist, heart tube (heart and pulmonary artery), fat intestines and hamstrings.
Birds: full wing, middle wing, pointed chicken feet, chicken head, chicken neck, chicken heart, chicken skin, chicken breast, chicken leg and so on.
Other poultry: duck skin duck neck pigeon quail sparrow
Fish: the first choice of freshwater fish: sticky fish; the second choice: crucian carp, carp and grass carp.
Saltwater fish: the first choice: yellow croaker pomfret sardines, the second choice: small fish
Vegetables: leek, eggplant, pepper, pepper, long bean, mushroom, oyster mushroom and potato chips are preferred.
Sweet potato slices, lotus root slices, bananas, etc. No choice: vegetables with high water content, such as green radish and celery, which are stimulated by oil.
Seafood: First choice: squid, cuttlefish, cuttlefish, oysters, clams, hairy clams and other shellfish can be roasted.
Other miscellaneous items: dried fish fillets of grasshopper pupae and bean products.
2! Pretreatment and treatment of barbecue dishes
Meat: in principle, you can't wash it with water ... first remove the skin ... beef and mutton, then remove the tendons ... cut the tendons horizontally ... generally, the thickness is 0.5-0.5cm ... the width is 2-2.5 cm, and the length is 5-8 cm (the above is suitable for 0.5- 1.0/ string), and then marinate it (Korean barbecue slices). Length × width =5-6) The drill needs to keep two working points ... Pay attention to the fat and thin collocation ... (two thin and one fat or one thin and one fat) ... The length of meat is determined according to the local price, and it can be cooked on the same day. It can also be stored for three days in an adjustable freezer with skin slightly frozen at 0-4 degrees.
Pretreatment of plate reinforcement. No.28 pressure cooker can cook 7 Jin of ribs at a time. Cold water will not pass through the slab reinforcement. When the fire starts, turn to the minimum fire and start counting. Take out the thick air for 40 minutes. Remove fatty oil. Quick freezing in the freezing room 15 minutes. Slices are slightly harder and thicker (the thinner the better), and they are worn horizontally with bamboo brazing (the method of sewing clothes). Wrap it in plastic bags every 20-30 minutes for quick freezing and preservation.
Baking: pig heart tube. Processing and storage methods of beef omasum with the same dish. Cook with low heat 15-20 minutes.
Kidney: You can choose to roast the tenderloin with oil completely or cut it into half-cooked. Do not remove the oil. Cut sirloin and pork loin into strips or thick slices. Wash it with salt water several times to remove blood. Keep it fresh (or slightly frozen) kidneys do not need to be pickled in advance. Spice (baked with salt)
Chicken wings and feet: the whole wing can be cut three times on the surface, which tastes faster. There is no need to cut the middle wing and wing tip. Chicken feet should be cut into pieces to taste. The pickled thick plastic wrap can be stored in the refrigerator for 3 days.
Fish: Freshwater fish are best kept in fish tanks. Now kill and sell. More attractive to guests.
If the marine fish is frozen, it can be frozen after treatment.
Eggplant, potato and other vegetables containing a lot of starch can be stored naturally. Other vegetables should be wrapped in newspaper and kept in the refrigerator as much as possible (keep vegetables moist).
Seafood: Shelled seafood, such as oysters, clams and fresh clams, come back in the morning. First, add seawater, soak oysters and spit sand. Those that are not sold out that day can be tightly wrapped in three-layer plastic bags and refrigerated.
Soft seafood such as squid, cuttlefish, cuttlefish larvae, cuttlefish shrimp, etc. Cut the fresh degree and put it on the frozen storage (squid should be imported as much as possible, such as frozen squid produced off the coast of Argentina, which has translucent spots and black eyes). ..
Other species: grasshoppers, cicadas and other insects are willing to be frozen. They are baked in warm water.
Baked fruit
Efficacy: Make skin tender and shiny, and increase skin elasticity.
Materials: papaya 1/4, apple 1, pineapple 1/4, pear 1, cantaloupe 1/4 and 2 bamboo sticks.
Seasoning: honey 1 teaspoon.
Exercise:
1. Wash papaya, apple, pineapple, pear and cantaloupe first, then remove seeds, peel and cut into squares of the same size, and then string them together with bamboo sticks.
2. Put the fruit skewers on the barbecue grill, heat them with low fire until the skin of the fruit is slightly burnt, and serve. Finally, pour honey on the fruit skewers.
Cooking tip: When heating fruit skewers, you should master the heat so that the surface can be slightly brown, so that the fruit will remain juicy.
Barbecue skills:
Don't turn the barbecue dishes too often (except for the quick-baked ones, such as ribs, dried tuna and leeks).
Vegetables are cooked when they are raw. Roast kidney with low fire to get oil. ..
Soft seafood is covered with oil. The whole squid needs pressing and baking.
Don't wait for shellfish with your mouth open.
Chicken wings, chicken feet, etc. Change color, then turn over, punch, and cool. They are completely golden and slightly burnt, which is mature. Summary of barbecue skills! !
1: Fire in meat, fire in seafood, fire in river fish, fire in sea fish, fire in chicken wings and ribs, fire in golden cicada. Summary: Fire can be used quickly. Generally use medium fire. The slower you bake, the more small fire you use.
2. In principle, small sea fish and shrimp do not need to be marinated, and keep the original flavor. Suitable for salt baking and sauce baking. ..
3. Vegetables should be oiled first. Suitable for baking sauce.
4. The roasting time of the heart-tube fillet of ribs should be short. Be sure to brush them with blending oil before putting them on charcoal fire. Brush the sauce immediately after. Sprinkle with pepper cumin. Get out of the oven and moisturize. Suitable for sauce roasting. ..
Dried fish such as tuna and multi-flavored fish are in rapid demand. Be sure to brush the oil before setting off the charcoal fire. Sprinkle with salt and pepper and Chili powder quickly. Cumin is baked with salt. ..
6. Roasted chicken wings, golden cicadas, etc. Need low firepower. Bake with slow fire. Insects such as golden cicadas should always replenish oil. Precautions.
1. Pretreatment of solder in Hsinchu ... Boil a pot of water. Add 1 kg salt and 2 pieces of pepper to boil. Put the solder of Hsinchu into a large pot, boil the water and cover it with salt and pepper water. Let it stay stuffy for one night. Take it out and let it cool slightly. Repeat brewing after three days.
Function: It is not easy to burn out when salt permeates. Pepper infiltration will enhance the flavor of dishes.
2. Brush oil and replenish oil are two concepts. Oil replenishment means that there is little or no oil on the brush. The roasted oil in the dish is only evenly supplemented. ..
* Salt baking means salt first and then oil for two or three times. Suitable for salt-free dishes, such as shrimp, small marine fish, dried fish, insects and so on.
* Sauce roasting is suitable for all vegetables, soft seafood, shelled meat seafood and dishes that are not easy to marinate and taste, such as vegetables, squid, shelled little seafood, pork, ribs, chicken, crispy bones, hairy belly and heart tube. ..
Selection of barbecue tools
2 charcoal clips, 2 charcoal shovels, 1 charcoal hammer, 2-3 vegetable nets, 2-3 grilled fish clips and 2 seafood grills. ..
Selection of barbecue stoves.
Ordinary barbecue: one long stove. It is recommended to make a minimum of 1.50 mm cold steel plate. It is not easy to bake.
Manufacturing standard dimensions: length1.50m, width15cm-20cm, height18cm, and charcoal fire box depth of 8cm. We can add a modified blower at the edge to smoke and increase firepower ... We can also make the size and specific size of the stove according to the local consumption level. ..
Ordinary ovens are also ordered by headquarters or customized by themselves.
Korean barbecue buffet can be ordered by the manufacturer.
Yanbian self-service kebab oven also chooses headquarters to order or purchase and customize itself.
Barbecue staple food selection:
Generally, it is mainly baked. For example, bake steamed bread, toast, roast hot dog sausage (with hot dog bread), toast, roast corn, roast fire and so on.
The noodle soup can be Zhajiang Noodles, boiled noodles, cold noodles, etc.
Rice is optional .. bibimbap. Yangzhou fried rice. Introduction of staple food baking.
Steamed bread slices can be baked with salt or sauce and honey.
Bake bread .. You can choose to bake with honey juice (honey and water 1: 1).
Baked steamed bread .. You can choose to brush concentrated chicken wings and chicken feet when they are ripe. Ingredients: meat marinade: onion-flavored grilled fish. Formula: (characteristic index)
1: Grilled fish soup formula: 500g soy sauce (roasted freshwater fish), 20g white wine (strong flavor), 5g balsamic vinegar, 8g white sugar, 5g custard powder 3 kert fresh powder, 5g thirteen spices, 5g white pepper, 2g black pepper, 2g monosodium glutamate or chicken essence, 5g onion ginger slices, 8g clove, prickly ash, and more than 5g star anise, all wrapped in gauze. It can be soaked in powder for later use (it can be baked into fish of about 1 kg).
2. Formula of grilled fish powder
Peanut powder 500g (cooked and original, twice as much as ground sesame), sesame seed 200g (cooked), soybean peanut powder 50g (cooked), fennel powder 50g, spiced powder 8g, cumin powder 10g, celery seed powder 20g and dried melon seed powder 15g.
Features: delicious, greasy, digestive and nourishing, used for baking freshwater fish.
Fish cooked with mala Tang or mala Tang can be roasted with Chili powder and spicy powder according to local tastes.
Features: Onion is rich in flavor, tender in meat, fresh and delicious. 3. Processing, curing and baking methods of onion-flavored grilled fish.
After the fish is slaughtered, cut the fish into pieces at a distance of 1 min and put them in a fish dish. Mix the powder with the soup in the soup bowl, add 5g of soybean oil, and brush it on the fish ... Because the soup can mix the powder with the thin paste ... (Note: you need to burn more mixture ... Now bake it ... Put the fish dish on the fish rack and bake it golden on both sides over medium heat. (Bake No.5 oil ... to prevent burning ... spices and spicy taste ... sprinkle Chili powder or spicy powder ... cumin powder ... cooked sesame seeds ... sprinkle onion slices into the oil (add a little oil, salt and monosodium glutamate and mix well) or add garlic slices into the oil ... It depends on personal preference. After the onion slices are baked, sprinkle diced peppers and leeks in the water and serve (note: oil frequently. Turn frequently. Don't burn the fins .. all kinds of vegetables can be used.) Tianjin Limin brand hot sauce bag .. 5 grams of minced garlic soaked. (Soak in cold water to remove water) Cumin powder 1 g. 2 grams of sesame powder. Black pepper 1 g. Sponge sugar 1 g. Custard powder 0.5g ... spiced powder 1 g, special fresh powder 3g ... monosodium glutamate 3.
Varieties suitable for baking: all kinds of meat and cartilaginous seafood with shells, such as squid, cuttlefish larvae, cuttlefish clams, hairy clams, mussels, little seafood, etc ... Green vegetables are basically acceptable, such as Chinese chives, spinach, peppers, eggplant and other starchy dishes, pork ribs, chicken gizzards, chicken hearts and crisp bones.
Features: fresh, salty, slightly spicy, rich in garlic flavor, suitable for most dishes.
(2): Korean barbecue sauce characteristic index (sweet, sour and slightly spicy): 50g of korean chili sauce, 3g of custard powder 1g, 3g of sesame powder, 3g of special fresh powder, 3g of salt 1g, 3g of monosodium glutamate, 5g of blending oil and 20g of cold boiled water, and mix well for later use. ..
Suitable for Korean buffet barbecue, dipping meat or brushing meat ... potato chips, sweet potato chips, steamed bread and other starch dishes can also be used.
Features: ruddy and gorgeous color ... suitable for areas with light taste (3): Spicy barbecue sauce Characteristic Index: Sichuan bean paste (chopped)10g; Sichuan hot sauce (Tiannian or Hechuan brand) 50g and 13 fragrant 2g; Spiced powder 3g; Sesame 5g; Monosodium glutamate 3g; Soybean oil10g; Cool. ..
Suitable for areas with heavy meat flavor. 3-5 grams of spicy powder can be added for spicy people.
Features: strong spicy flavor and strong sauce flavor, suitable for areas with heavy taste.
Special attention: in principle, the sauce-baked dishes do not need to be salted (please decide according to local tastes) (4): (Oyster sauce) garlic barbecue sauce soybean oil 30g, minced garlic 50g, special fresh powder 10g, salt about 1g, sugar 3g, chicken essence powder 3g or monosodium glutamate 5g.
Stir-fry minced garlic in warm oil, add100g of boiling water, add the above seasonings, bring to a boil, and leave the fire and mix well. Cool thoroughly for later use.
Suitable for shellfish, especially oyster scallops and roasted shellfish in coastal areas.
Note: add water and other seasonings when the minced garlic is slightly fried ... the amount of salt is adjusted according to the salinity of oysters and scallops ... pour it on the oysters with a spoon to ensure that some shallots and red peppers can be mixed. Finally pour it on the plate with balsamic vinegar. ..
Features: Garlic is rich in flavor and delicious.
Features: Delicious, greasy, delicious and helpful for digestion. Suitable for Korean buffet barbecue (6) Korean buffet barbecue with sauce ingredients list.
(1) Soy sauce: 20g of chopped chives, 5g of diced carrots and pickles 1 0g, 20g of sesame sauce, 5g of lemon juice, 3g of salt, 5g of monosodium glutamate, 3g of sugar, 3g of black pepper1g, 3g of balsamic vinegar, 5g of Korean soy sauce or Weidamei soy sauce, and 5g of Korean seafood juice or shrimp.
(2) Oils: 20g of soybean oil, 0g of red pepper10g, and the best type of sweet pepper (soaked in water) is cut into fine particles. 15 grams of chopped green onion and 5 grams of minced garlic can be cooked with a little stir. Add the sauce prepared above, mix well and dip it. The taste is: (sour, sweet, fragrant, spicy and fresh, very uniform.
Features: sweet and sour, slightly spicy, tasteless, comprehensive, fishy and greasy.
(7) Preparation of fruit barbecue sauce.
Applesauce 10g. 5g of orange sauce. Assorted sauce 5g. Hawthorn sauce 3g. Mix well with cold boiled water. ..
You can bake apples, pears, bananas and other fruits rich in sugary juice. Peel the fruit, slice it or bake it into thick slices. It is forbidden to brush with oil. Brush with water jam after the skin is slightly dry.
(8) Preparation method of barbecue self-made blending oil
5 kg of raw soybean oil, onion slices, ginger slices, pepper grains and star anise (star anise). Drain the oil in the hot pot (pay attention to the foam of soybean oil, which is easy to overflow). After the water evaporates, add the above seasoning. After the oil cools, drain the seasoning for later use.
Chicken oil and sheep oil can also be boiled according to the above method. Proportion: 5 kg of soybean oil and 1 kg of chicken oil (sheep oil) 1.5 kg each. !
Other seafood curing methods
2: 1 500g of marine fish ... Add 3g of special fresh powder, 0g of white pepper 1g, 0g of white wine, 0g of sugar, 2g of salt 1g and 2g of monosodium glutamate and mix well ... Add 5g of soybean oil and mix well ... 2 ... Sprinkle 500g of dried fish fillets with pepper and salt. ..
2.2 500g soft seafood (such as squid and cuttlefish). ) Mix 3 grams of fresh flour, 1 g of salt, 2 grams of seafood juice (or oyster sauce) and 5 grams of soybean oil, which is suitable for Korean buffet barbecue.
2.3 Shellfish such as clams and hairy clams can be roasted in original flavor or sauce. Seafood such as oysters and scallops can be roasted for 6 minutes, and then sprinkled with garlic juice. After baking, sprinkle (or spray) some balsamic vinegar on the table. ..
(The above 2.2-2.3 also applies to Korean barbecue buffet. )
10. Proportion of barbecue mixture
(1) Preparation of barbecue salt ... The ratio of salt to monosodium glutamate is 5: 1.
(2) The proportion of pepper and salt in barbecue is 1: 1: 0. 1 (monosodium glutamate).
(3) Meat compound pepper .. Sichuan morning pepper, Sichuan lantern pepper 1: 1 .. can be blended with one-third finger pepper (fine).
(4) Chili special for chicken wings. Pulverize into large particles according to the above proportion. ! Pickling technology of special seasoning for special barbecue
Spicy ribs are marinated with meat and marinated with chicken wings. In addition, 5g of custard powder, 2g of cumin powder, 3g of special fresh powder and 6g of soybean oil can be added into every 500g. ..
The ratio of solidified material to special fresh powder is 5: 1.
6! !
(1) meat barbecue method. After the meat is put into the stove, brush it with a little oil after it changes color (fat meat is not brushed with oil). 7. Sprinkle salt when cooked (for example, brushing sauce at this time is a barbecue with sauce). 9. when cooked, sprinkle with Chili powder cumin. Bake it a little. ..
Dry fish fillets, such as tuna, are coated with oil, quickly sprinkled with pepper and salt, and Chili powder and cumin powder are placed on the stove ... ribs, heart tubes, hairy belly, chicken heart and crisp bones are slightly slower than the previous example. Suitable for brushing garlic hot sauce (sauce baking method), kidney, sheep treasure and so on. Salt before oil. Repeat 2-3 times.
(2) Introduction of the baking method of chicken wings and chicken feet: Salt flavor can be sprinkled according to local consumption tastes and habits. Try to adjust the taste when pickling. The color changes from white to light yellow and then turns it over. When it is dark yellow, it will be punctured and deflated with steel fiber ... When it matures, it will turn golden yellow, with a slight burning smell of chicken wings and peppers ... When the cumin powder is mature, you don't need to put it ... Chicken tastes can be wheat (original flavor), slightly spicy (one side spicy) and spicy (two sides spicy). ..
(3) fish and shrimp; The roasting technology of freshwater fish is introduced in detail in the recipe of grilled fish.
Marine fish, such as croaker, sardines and other small marine fish, loach, shrimp (bottom-tailed shrimp is the best). In principle, curing is not required. Put the salt into the oven first, brush the oil after changing color, bake it repeatedly until the color is golden, then sprinkle with Chili powder and cumin powder (be careful not to put too much salt each time. Shrimp can be brushed with sauce or baked with salt.
(4) Vegetables: such as leeks, spinach, beans and eggplant. They are all baked with a baking net. All vegetables are brushed with oil and then with sauce (for example, leeks and spinach can't be salted). Eggplant can also be roasted completely with skin. After softening, they are divided into two parts. Brush with sauce. Brush garlic, chopped green onion and red pepper.
(5) Soft seafood: for example, the whole grilled squid. Put two bamboo sticks into the fish clip along the direction of the fish. Squeeze less water, then brush with garlic sauce (or Korean barbecue sauce), sprinkle with Chili powder cumin and serve.
Clear the fire. Brush oil directly on the charcoal stove. Other things are the same as above Soft seafood is baked in the same way as squid.
Features: ruddy color, fresh and crisp meat.
(6) Other seafood with shells, such as clams and hairy clams. , can be placed in a seafood net, or brushed with garlic sauce, oysters, scallops, etc. Bake with garlic oil. ....
Insects such as cicada pupa, golden cicada and grasshopper. They are all baked directly with salt. Three times salt, three times oil (salt roasting).
Chefs should pay attention when processing Astragalus seeds, and choose fresh ones, whether boiled, stir-fried or barbecued, which must be cooked before eating. Cooked Astragalus seeds cannot be eaten overnight, otherwise diners will be easily infected with Salmonella and halophilic bacteria after eating, resulting in abdominal pain, diarrhea and other symptoms.
Formula 3; Barbecue ingredients;
Korean sauce, sugar water, jam, ginger juice, pepper tree and pepper noodles 3 are two flavors.
Eighteen fragrant barbecue powder cold boiled water garlic powder barbecue ingredients;
Beef onion, eighteen spices, ginger, spiced powder, eggs, black pepper.
Beer cola pepper coffee fennel powder
Jie Toner Chicken Essence Cumin Powder Daxida Curry Powder Toona sinensis Powder 0. 15kg American Meat Treasure
Weigh the above seasoning to *** 14 kg, and water is not enough. The onion and ginger are ground into powder with a blender, mixed with 18 eggs, mixed with all the above raw materials, and soaked in beef for about 24 hours.
Harbin kebab formula 4 kebab formula;
Oil, 2 tablespoons, Toona sinensis powder, beef tenderloin powder and appropriate amount.
Spicy egg powder 2 Jiang Mo barbecue powder 1 eighteen spices.
Chicken essence aa powder salt a little egg yolk powder homemade barbecue powder
Zhuge grilled fish won the "Jinding Award" in the 6th China Food Festival, and Chongqing Zhuge grilled fish spread all over the country, with branches in all provinces. The biggest feature of grilled fish is the use of barbecue and old oil. First, the raw materials were marinated to taste, then roasted to maturity in 1989, and finally poured with old oil and fresh soup, so that the finished dish not only had the fresh flavor of the raw materials in this province, but also had a unique burnt flavor and flavor. Moreover, the finished dishes are equipped with alcohol stoves, and diners can continue to rinse vegetables after eating fish, which has a unique flavor. At the request of the majority of netizens, I disclose it exclusively.
Ingredients: about a catty and a half of fish, celery festival 15g, cucumber 15g, coriander 5g, shredded red pepper and shredded onion. Seasoning: dried Chili 100, dried Chili 15, Pixian watercress100g, old oil 200g, monosodium glutamate10g, chicken essence10g, cooking wine10g. The first time, brush when the fish is ripe, and the second time. This can ensure that the fragrance of oil can fully enter the fish), sprinkle cumin powder on the grill and bake it 1 min, put it in a stainless steel plate and add shredded onion for later use. 3. Add one or two mixed oils (half lard and half vegetable oil) into the wok, stir-fry Yongchuan beans with ginger and garlic bean paste, add the remaining old oil, fresh and spicy chicken paste and fresh soup, then add chicken essence and white sugar to taste, and finally cook them between celery and cucumber, and pour them into the fish. Four: put 30 grams of blended oil in another pot, stir-fry dried peppers with 50% heat, and sprinkle chopped green onion, parsley and shredded red pepper on the fish. Tip: When cooking this kind of food, you need to be careful not to bake it too hard (using special grill and charcoal as fuel) and keep the flame slightly yellow, otherwise it will scorch the raw materials. Moreover, the whole baking process should constantly turn over the raw materials to make them evenly heated.
Old oil is the most important seasoning for this roasted dish. The following is the formula of old oil:
Raw materials: vegetable oil 2500g, butter 1000g, salad oil 2000g, chicken oil 1000g, dried pepper 250g, green pepper 50g, lard 1500g, Pixian watercress 65438+ ginger 65438.
Methods: 1, vegetable oil, salad oil and chicken oil were cooked separately (the taste was more fragrant after cooking); Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and twist them into paste to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Crushing star anise, rhizoma kaempferiae and cinnamon into small pieces; The fruit and grass are broken.
2. Put the vegetable oil, salad oil and chicken oil into a wok to boil, add butter to boil, add ginger, garlic cloves and onion to saute until fragrant, then add Pixian watercress, Bazin pepper and green pepper, and stir-fry slowly for about1-0/.5 hours until watercress is wet.
3. Immediately add star anise, Rhizoma Kaempferiae, Cortex Cinnamomi, Fructus Foeniculi, Fructus Tsaoko, Radix Arnebiae, Folium Geranii, vanilla and Flos Caryophylli, and continue to stir-fry for about 15-20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash, and cook slowly on low heat until the water in mash completely evaporates (that is, when there is no steam). At this time, the pot end is separated from the burner, and the lid is covered until the raw materials in the pot are cooled, and the oil floating on the surface is old oil. After reading the above introduction, some friends may say: how to say it seems very simple! This is because we don't think that "takenism" can be used only in cooking. Eating habits in different places must vary greatly. What sells well here may not be recognized by customers elsewhere. Therefore, it only introduces the general practice of grilled fish, the form of serving, and the extraction method of old oil, the core content of grilled fish. I hope you can develop your own grilled fish based on your understanding of this kind of grilled fish and local eating habits. Ingredients: chicken wings: 8 raw flour: a little marinade: onion slices: 50g ginger slices: 2 pieces of chicken powder: 1/4 teaspoons of black pepper: a little onion: 50g wine: a little salt: a little practice: 1. Wash the chicken wings and marinate them with all the marinades for 30 minutes until they taste good. 2. Evenly wrap a thin layer of raw powder on the chicken wing skin of practice 2. 3. Pour about 1/2 pan of oil into the pan, heat it on medium heat, then put the chicken wings of the second method into the oil pan, then turn to low heat for about 3 minutes, then turn back to medium heat for about 1 minute, then drain the oil and sprinkle with appropriate amount of pepper. I hope my answer will satisfy you! I hope it can be adopted. Thank you!