What kind of oil is that Korean barbecue brush on the meat and grate that is extra yellow?

Sesame oil, but wild sesame seeds (gray round), not the usual white sesame seeds we eat.

The function is non-stick, to remove the smell and enhance the fragrance.

In general, you can use salad oil without peculiar smell, the purpose of brushing the oil is to make the barbecue have a smooth and oily color, you can use seasoned compound oil according to personal taste, such as mixing salad oil with sesame oil, or mixing salad oil with chili oil, or mixing salad oil with pepper oil.

Extraction of fats and oils and refining of fats:

1. The extraction of oil and fat includes pressing method and solvent leaching method.

The pressing method is a physical method that uses the force of extrusion to extract oil from soybeans. The leaching method is a chemical extraction process in which the oil is extracted with an organic solvent, and there is a desolubilization process after extraction.

Second, the refining of oils:

1. Degumming, using citric acid or phosphoric acid to remove colloids in the oil.

2. Alkali refining, also known as neutralization. It is to use alkali (mostly sodium hydroxide or potassium hydroxide) to neutralize the free fatty acids in the oil and reduce the acid value.

3. Decolorization, use activated carbon and clay to adsorb the pigment in the oil and reduce the color of the oil.

At the same time, it can adsorb away many harmful substances in the oil.

4. Dewaxing, low temperature freezing and filtration. The dewaxed oil can reduce the phenomenon of turbidity or precipitation at low temperatures.

5. Deodorization, remove odor, and reduce peroxide value at the same time.

After the above treatment, we get our common salad oil.

When grilling meat, you can brush the baking tray with peanut oil, palm oil, and tea seed oil to prevent the meat from sticking to the pan. When grilling the meat, apply a little peanut oil to the bottom of the baking sheet, and take out the baking tray when the barbecue is cooked, so you don't have to worry about the skin of the paste.

If possible, it is recommended to put tin foil, which will be more convenient. Tin foil can better lock in the temperature, wrap the food during baking, prevent moisture loss, and avoid the hassle of cleaning the baking sheet.

Butter is best so it doesn't stick to the pan.

But the cost is somewhat high.

The question you raised is actually something that has been plaguing the restaurant industry for a long time.

Suffice it to say, no matter what oil is used, it is impossible to prevent the meat from sticking to the barbecue (especially Korean barbecue). Because most of the barbecue ingredients are fed with spices, this determines the inevitability of their adhesion. It's just that some grease can delay the sticking time, which means that the sticking will only occur after multiple grilling.

In order of appearance: butter, olive oil, sesame oil, peanut oil, salad oil, ......

You don't need to brush the oil, just pad the onion leaves, and the oil from the gravy will slowly penetrate into the iron plate.

You can choose peanut oil, palm oil, tea seed oil, various blended oils, etc. for barbecue.

Different vegetable oils have their own cooking methods. If you want to use frying, grilling, and stir-frying cooking methods, you can choose peanut oil, palm oil, tea seed oil, various blended oils, etc.; Cooking methods with short stir-fry time or braised or oven roasting, with relatively less oil smoke, are suitable for peanut oil, rice bran oil, tea seed oil, various blended oils, chlorophyll-free olive oil (light yellow, light special smell), sunflower oil, corn germ oil, soybean oil, etc.

When grilling, the oil bai of the copy brush is vegetable oil.

Ingredients: Appropriate amount of bone and meat, appropriate amount of sausage, appropriate amount of Xinao Zhierliang chicken breast skewers.

Seasoning: Appropriate amount of edible vegetable oil.

Steps: 1. First of all, you need to prepare the appropriate amount of materials for barbecue and thaw them fully.

2. Then prepare an appropriate amount of flesh and bones and spread them in a baking dish.

3. Then brush a thin layer of appropriate cooking oil on both sides of the brush to fill the ingredients.

4. After that, the bones and meat are connected and put into the middle and lower layers of the preheated oven, and bake at 180 degrees for 20 minutes.

5. Then use a knife to give the sausage two flower knives and lay them flat in a baking dish.

6. After that, use a brush to brush both sides of the sausage with a thin layer of appropriate cooking oil.

7. Then put the sausage into the middle and lower layer of the oven, bake it at 200 degrees for 15 minutes, pause halfway and take out the baking tray to turn over the sausage and continue to bake.

8. After the New Orleans chicken breast is thawed, wrap the bottom of the bamboo skewer with tin foil.

9. Put it in a baking tray connected to the bones and meat, and brush the bottom with a thin layer of appropriate oil on the surface without brushing the oil.

10. Put the New Orleans chicken breast skewers in the middle and lower layers of the oven, bake at 200 degrees for 25 minutes, pause halfway through, take out the baking tray and turn over to continue baking.

11. Bake and drain the oil before eating.

Ordinary cooking oil will do. It is estimated that he brushed the oil mixed with other spices in order to give the meat a special taste. I've seen some barbecue restaurants that use mutton fat to brush meat, which can enhance the flavor.

Barbecue to bake the color is more beautiful and fragrant, on the oil.

There are certain requirements for use, and it cannot be within.

Use these. Oil: gutter oil, rapeseed oil, tea oil, lard, chicken fat, duck fat, etc. In addition to these oils, there are many oils to choose from, such as: peanut oil, soybean oil, Arowana oil, general catering blended oil, etc.

If you want to sell barbecue to others, then peanut oil, soybean oil, and Arowana are also not good. It is recommended that when making barbecue oil, add a small amount of cinnamon, star anise, kaempfera, and peppercorns, four natural herbs, to the oil, clean them with water, and then put them into the pot and peanut oil, soybean oil, Arowana These oils are slowly boiled, and finally put an appropriate amount of "comfrey" to add color. The barbecue oil made in this way is beautiful in color and at least twice as fragrant as peanut oil that has not been treated directly.

Ingredients: 500 grams of peanut oil, 15 grams of Sichuan pepper, 10 grams of Kaempfera, 15 grams of cinnamon, 10 grams of star anise, 30 grams of chili powder, 2 grams of comfrey.

1. Wash the herbs of Sichuan pepper, star anise, cinnamon bark and kaempfera with water.

2. Put all the peanut oil and cleaned herbs into the pot and slowly boil over low heat for about 20-30 minutes.

3. Put the boiled hot oil into an appropriate amount of comfrey to adjust the color.

4. Filter the red oil with a colander, and when the oil temperature drops to about 80-100 degrees, you can pour it into a bowl that has been filled with chili powder, and after the oil cools, it can be used to make barbecue.

Generally useful chicken fat.

You can also use salad oil.

But remember to fry it a bit.

Chicken fat, there is a barbecue restaurant near our high school, we often visit, so I asked, but it seems that each place is different, and the barbecue in Xinjiang is not oiled. There may also be salad oil, but I don't think the mutton fat is too fatty.

If you want to open a special roadside shop, no.

I'm a chef and I've worked in a food stall, so I ask, do you like mutton? If you like to eat, it's better to brush sheep fat, and if you don't like to eat and brush lard, it's okay!

It's just ordinary cooking oil! My family usually uses cooking oil for barbecue.

It is recommended to use salad oil, of course, the oil boiled with spices is better.

Peanut oil is the best, so it is the most fragrant.

Dry pan oil, which is boiled with a variety of ingredients, is very fragrant and flavorful.

Ingredients: 1 piece of pork, 20g of Korean barbecue sauce, 10g of ginger, 10g of green onion, 5g of soy sauce, 10g of salt, 5g of monosodium glutamate

Method 1: Slice the pork, then pat it horizontally with the back of the knife, and then shoot it vertically. Place in a bowl.

2. Add soy sauce, salt, monosodium glutamate, sugar, green onion and ginger to the pork, then grasp it vigorously and marinate for 4 hours.

3. Take out the marinated meat, add Korean chili noodles, add the Korean barbecue seasoning, grasp evenly, and continue to marinate for more than 8 hours, preferably one night.

4. Take out the marinated meat, it is best to roast it on a stone plate when grilling, put the meat on it, and bake it on both sides.

Generally, Korean barbecue is Korean beef, and the most common type of pork belly is pork belly, which is eaten by you.

In fact, it is mainly Wuhua meat, which is said to be salvon in Korea.

Hehe, real Korean barbecue actually doesn't have condiments, it's grilled and dipped in some condiments.

Hello, kebabs are generally referred to as barbecue by our Xinjiang people, Uygur transliteration: kawapu.

A brief introduction to the process of kebab:

1.The meat is best from the lamb of the year, and it is fresh meat slaughtered on the same day, cut into strips about centimeters, or a little smaller, depending on the size of the drill and the width of the stove.

2.Skewers: 4 lean meat and 1 fatty meat per skewer. Note that each string is the same distance. When starting the skewers, compare the length of the skewers to the width of the stove.

3.Ingredient. Just salt, cumin, pepper flakes.

4.Utensils. Special oven, flat chisel, anthracite.

5.Bake the skewers and soak the skewers in water with onion slices for about 15 minutes, take out 10 skewers, put them on the oven that has burned the anthracite to the red, and place them neatly (be sure to pay attention to the fact that if there is an open flame when there is oil dripping, you must take the barbecue away and put it on after extinguishing the fire, you can use a fan to achieve the purpose of not **) After a few minutes of grilling, after seeing the meat change color, pick up all the roasted meat and turn it over the other side. After a few minutes, turn it over, then sprinkle cumin and chili noodles on top, then pick up half of the meat skewers and press the other half a few times to make the seasoning flavorful, then flip the other side and do it again, then sprinkle salt and do it again, and you can basically start eating it after mastering the heat.

In my own experience, kebabs are a must-have dish for our picnic every year, and I basically grill them.

Kebabs are made in slightly different ways in hotels or large halal restaurants, where they are already processed in a workshop, where the meat is marinated with eggs and other ingredients before being grilled on a large stove. The taste is different.

If you are from the mainland and are not in Xinjiang, it is recommended that you do not have to experiment, because if it is not Xinjiang mutton, it is difficult to grill the tender taste of Xinjiang roast mutton. I have seen Xinjiang barbecue sold in Gansu, Sichuan and other places, and it is too unpalatable. Sichuan's ones are still brushing oil on it, and they are really convinced.

The kebab I learned from the master who opened the store, the secret sprinkling and cooking oil are the key, so I collected it first.

Generally speaking, marinated lamb does not need to be brushed with oil. Lamb that has not been marinated, in order not to burn, can be brushed with a little less oil.

Xinjiang authentic roast mutton is not brushed with oil.

It is most convenient to eat Korean barbecue in the microwave.

Mix the pork belly with salt, pepper, light soy sauce, chili oil, ginger and garlic, onion, and red pepper and marinate.

The specific method of barbecue is as follows:

Prepare ingredients in advance: 300g of pork belly, half an onion, a green pepper, half a spoon of salt, 10g of pepper, 2 spoons of light soy sauce, 3 spoons of chili oil, 2 spoons of oil, 10g of cumin powder, 10 slices of ginger, 5 cloves of garlic, appropriate amount of lettuce.

1. Slice the onion and red pepper, and set aside.

2. Cut the pork belly into small pieces and put it in a pot.

3. Put the prepared salt, pepper, light soy sauce, chili oil, minced ginger and garlic in the basin and grasp it well with your hands.

4. Add the onion and red pepper, mix well, and marinate for 3 hours.

5. After 3 hours, use the prepared toothpick to skewer the meat and onion and red pepper.

6. Preheat the oven for 10 minutes. The upper and lower tubes are adjusted to 200 degrees.

7. Place the cooked meat skewers on a grilling net.

8. Then put it in the oven and grease it with tin foil underneath.

9. Lower to 200 degrees and bake for 10 minutes.

10. After 10 minutes, take it out and put it on top of the lettuce, and the roast is done.

You can go to the online Xinbawang supermarket to take a look, I also bought a barbecue pan, the quality is very good.

It's the kind of stove that is put on top of a grate, and the inside is a charcoal fire, which is similar to our barbecue.