How to use the fragrant sauce when grilling with charcoal

Pickling or brushing is fine.

Charcoal is generally lit with some auxiliary igniters, try not to use oil and salt, especially salt, it will jump into the charcoal, and the oil will be lit, in fact, the oil is burning, the best way is to dye it quickly, or a few pieces of charcoal, with a small hair dryer or a large fan, it will burn more and more.

You can use the kind of plum oil that the countryside says, and you can also use alcohol! But be careful with alcohol! It will burst out of flames.

Ingredients generally include: vegetables, meat, seafood, mushrooms and processed meat products such as meatballs.

The basic seasonings are: cumin powder, salt and pepper (you can use it instead of salt), black pepper, white pepper, five-spice powder, paprika, blended oil, sugar water, and you can also choose different flavors of barbecue sauce according to personal preferences.

All kinds of jams: can be used to bake bread, bake small steamed buns, etc.

Seasonings for marinating: soy sauce, ginger juice, red wine, rice wine, white wine, wine, ginger, minced garlic, lemon juice, meat tenderizer powder, honey, brown sugar.

In fact, if you want to marinate the barbecue, you just need to put a little salt when marinating, and don't put MSG, because there are a lot of seasonings, and then it depends on the seasoning.

Roast lamb words; Brush the marinated meat skewers with oil and a little light soy sauce, sprinkle a little salt and pepper and chili powder (seafood powder) when it is medium-rare, and then sprinkle some white pepper when it is almost cooked, and the cumin powder must be sprinkled at the end, so that you can do it

The chicken wings are grilled like this, but you need to make a few cuts on them with a knife to make sure the flavor penetrates inside!

Material preparation: 1. Metal skewers for barbecue (available in supermarkets), just buy the kind with one head. Bamboo skewers and that kind of fork-shaped metal are not easy to use, and the bamboo skewers will burn! The fork can only use the front end, but it takes up a lot of space for grilling.

2. Oil, you can use mineral water bottles, barbecue is very oil-intensive, especially if you want to roast tender.

3. Brushes, brushes are used to brush oils and spices.

4. The barbecue grill is actually an aluminum box with some briquettes in it, but this is generally sold in supermarkets, about 20-30 apiece.

6. Charcoal, now there is a box of 3kg of carbon sold in the supermarket, but it is recommended to buy it at a barbecue stall near your home, where the carbon quality should be better.

I used the 2nd floor method!!

Ignition with alcohol to light the fire! You'll have to practice the barbecue technique a few times on your own to understand it.

When you burn until you can't see the wood, you can bake it.

1. Make a fire: first clean the oven and put it away, add charcoal (millet charcoal) to ignite, put the charcoal to fully burn, and then plane the charcoal fire with tongs to spread a fire layer with a thickness of centimeters.

2. Baking: Put the food skewers on the stovetop, and directly brush the oil (brush on both sides) for all meat and pork ribs, and then bake them over and over again. The skewers look like oil bubbles are tumbling, the color turns white and yellow to indicate maturity, the chicken feet should be roasted until there is a sound of frying, the chicken wings are roasted until they are browned, and the chicken thighs are baked with a knife while brushing the oil until browned, and there is no blood overflowing in them to indicate maturity.

The length of baking time should be determined according to the size of the heat and the variety of skewers, but it must not be burned. Brush with oil while baking, and sprinkle with spicy powder, cumin corners or powder when the food is ready for 9 years. Brush with oil, bake it a little, and you can start the oven**, and don't eat spicy powder without adding spicy powder.

3. Vegetables should be skewered on the stove, then add vegetable powder, brush with an oil brush, brush evenly, turn over and over to roast eggplant and other soft roasted small roasted yellow can be sprinkled with spicy powder, diligently, brush oil in a few seconds of roasting and start the oven**.

Note: 1. Use vegetable oil, salad oil, sesame oil, lard, etc. After the brush is stained with oil, the excess oil should be wiped off on the oil cylinder, and the brush on the string will not fall into the fire and emit oil smoke.

Attached: Preparation of Piaoxiang sauce.

1. Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 1 package of special fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, 40 grams of refined salt.

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

3. Mix sesame paste, peanut butter, garlic foam, pepper powder, special fresh No. 1, chicken essence, sugar, refined salt, etc. in a porcelain container.

4. Burn with vegetable oil until eight mature, put in the pickled pepper and fry fragrant, then pour it into the porcelain seasoned material and cover the lid, let it cool and taste it again, if it is salty, put some sugar monosodium glutamate, and add a little salt to become a fragrant sauce.

It's fine when there's no smoking.

When you burn until you can't see the wood, you can bake it.

The barbecue sauce is brushed during the roasting process Depends on what sauce you use Did you learn your barbecue yourself or join it? ? The gas barbecue is not very good, and I used to use it, and I ended up making my own rack to burn charcoal, and the barbecue with carbon has that smell.

It is better to use a smokeless barbecue (liquefied gas) and save!

Turn on when you want and turn off when you want.

Full set of technology + smokeless barbecue grill Length 115 cm, width 33 cm = 1980 yuan Smokeless barbecue recipe includes: classic Piaoxiang powder, secret Piaoxiang sauce, secret Piaoxiang oil. Its flavors are:

Sauce flavor, spicy flavor, spicy flavor, seafood flavor, Italian flavor, Japanese flavor, brushing these sauces to vegetables, seafood, soy products, barbecue, fried and other foods has a unique effect that is not intended. It can maximize people's requirements for diversified and personalized diet.

Now put it on the household gas stove for a while, and when it is almost red, find a way to put it on the barbecue, such as dragging it on an iron plate.

That's how we make our own barbecue.

Smokeless barbecue saves time and effort! Maximize your benefits! 0531 plus 5859 3322

Full set of formula and equipment = 1980 yuan.

First spread a layer of medium-sized carbon blocks, and then re-lay another layer of carbon blocks of the same size when about 70% of them are burned red.

The most carbon-saving way to change to smokeless barbecue, or frying with oil, and using wood charcoal to bake is to add a layer of carbon ash at the bottom of the firebox containing carbon, and add a little on top of the carbon, so that it can be flame retardant.

Dishes cooked by cooking methods such as stir-frying and stir-frying have a special requirement of "bright oil and sauce" in the cooking industry. The so-called "bright oil sauce" refers to the fact that when the dish is close to maturity, the adjusted starch juice is poured into the pot, the marinade is thick, and tightly wrapped on the surface of the ingredients, and then an appropriate amount of oil is poured in to improve the color and taste of the dish and increase the finish of the dish, such as the production of fish-flavored shredded pork, stir-fried kidney flower, red cuttlefish roll and other dishes.

Next, I will share with you what are the techniques and methods of cooking, and what are the tips. I hope it can help everyone, please collect it!

Ice eight with crispy salt and egg whites.

We have a trick to add crispiness to the chilled eight belts:

Take 5 kg of naturally thawed chilled eight belts and clean them, put them in a basin, pour in 2 egg whites and 200 grams of salt, whip vigorously in one direction for about 20 minutes, rinse them and put them in boiling water to blanch them quickly, and remove them from the ice.

Whipping with salt has the same effect as whipping fish balls, which can increase the crispiness of the eight belts.

The cooking tips summarized by the veteran chef will help you take your cooking skills to the next level.

Grilled lamb chops Spray beer halfway.

When making grilled lamb chops, lamb shanks and steaks, wait for the raw materials to be roasted until they are five mature, take out the raw materials, spray in a small amount of beer (beer should be loaded into a watering can), and then continue to roast, the finished product skin is more crispy and fragrant, and the color is more golden.

Tahini and peanut butter should be diluted with water before they can be mixed (diluted with warm and cool water).

Put 120 grams of oil (sauce:oil = 3:1 ratio).

Do not add water to the sauce, because the water is heavier than the oil, and the filling will be exposed.

Dilute with water. It's like we use tahini normally at home.