Ask for the detailed spices and use ratio of barbecue, little brother thank you!

1. Five-spice powder spice formula: sand kernels, cloves, cardamom, cinnamon, and triadow.

2. The recipe of thirteen spices: 5 parts of Sichuan pepper and 5 ingredients, cinnamon, sannai and tangerine peel.

Ginger, Angelica dahurica.

2 parts each, 1 part for the rest, and then put them together, which is the thirteen incense.

3. Hot pot spice formula: 5 grams of white buttons, 5 grams of grass fruit, 3-5 grams of Sannai, 3-5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of grass, 5 grams of old buckles, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of rice pick, and citronella.

5-8 grams, star anise 5 grams, bay leaf 5 grams, thyme 5 grams, cumin 8 grams, vanilla 5 grams.

4. Braised meat spice formula: star anise, cinnamon, cumin, licorice, Sannai, Gansiao, Sichuan pepper, sand kernel, grass cardamom, grass fruit, cloves.

Recipe for barbecue spices. 1. Ingredients: a few spoons of barbecue sauce; onion 100g; 5-6 cloves of garlic; light soy sauce 100g; water 50 g; oyster sauce 50g; sugar 10 g; cumin powder 5g; paprika 5g; sesame seeds 5g; Sugar 5g.

2. 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.

3. Ingredients: 100 grams of cumin, 80 grams of chili powder, 30 grams of sesame seeds, 50 grams of perilla powder, 10 grams of five-spice powder, 50 grams of minced shallots, 10 grams of celery powder, 10 grams of salt and pepper, 10 grams of monosodium glutamate, mix the ingredients well.

Barbecue Secret Ingredient (1).

Make; 100 grams of soybean flour, 100 grams of cashew nut powder, 25 grams of perilla powder, 50 grams of chili powder, 20 grams of coriander powder, 50 grams of cumin grains, 30 grams of sesame seeds, 150 grams of salt and pepper, 30 grams of shallots powder, 12 grams of flavor powder, 20 grams of * powder, mix the above ingredients well;

Barbecue recipe (2).

Raw material; 100 grams of cumin, 80 grams of chili powder, 30 grams of sesame seeds, 50 grams of perilla powder, 10 grams of five-spice powder, 50 grams of minced shallots, 10 grams of celery powder, 10 grams of salt and pepper, 10 grams of flavor powder, mix the ingredients well;

Barbecue recipe (3).

Raw material; (1) 100 grams of chili powder, 50 grams of cumin powder, 20 grams of sesame powder, 10 grams of Sichuan pepper powder, 30 grams of garlic powder, 20 grams of *portions, 10 grams of salt and pepper, 5 grams of flavor powder, mix the ingredients well;

The practice of grilling boneless meat belly is detailed.

Cuisine and efficacy:

Private dishes. Taste:

Salty & Sweet Craft:

Roast. Ingredients for barbecue boneless belly:

Ingredients: 500 grams of pork sandwich meat (soft pork belly).

Seasoning: 10 grams of salt, 5 grams of white sugar, 1 gram of five-spice powder, 13 grams of maltose, 13 grams of liquor, 13 grams of Jiang rice wine, 25 grams of vinegar.

The characteristics of barbecue boneless meat belly: crispy skin, meaty aroma, crispy in the mouth. The yield rate is 70% to 75%.

Teach you how to make barbecue boneless meat belly, how to make barbecue boneless meat belly to be delicious1Boiling and processing: Roll the pork belly in water for about 20 minutes until it is 8 years old, then cut it horizontally and vertically on the lean part of the meat several times to a depth of 7 to 10 mm (if it is too dark and cooked, it will be deformed).

2.Marinate: Mix the refined salt, sugar, and five-spice powder, and rub it into the belly and marinate for 20 minutes.

3.Coloring: Mix and dissolve maltose, Zhejiang vinegar, rice wine, and water, and then rinse the belly with boiling water, and make the pork skin color through the skin. Then the above dissolved raw materials are smeared on the pig skin for coloring (also called epitaxis).

4.Roasting: Bake the meat belly in the oven for 15 minutes, then take it out, and use a nail board (a wooden board nailed with small nails to poke holes in the pork skin) so that the meat does not leave the skin after cooking, and the skin does not bubble when grilling.

Place the meat belly in the oven and stir-fry for 15 minutes until the skin is bright red. The furnace temperature should be 160 to 200 °C.

Cumin powder Cumin also known as benzoin fennel is one of the most popular condiments in the world Not only has a long history, but also has high medicinal value. It is a must-use ingredient for barbecue food, and it is also one of the main ingredients for preparing curry powder. It is used when roasting lamb.

Salt and pepper (can be used instead of table salt) because it contains white pepper and paprika, which can enhance the flavor and color.

Paprika Paprika is made by drying and crushing fresh chili peppers. Bright red or reddish-brown in appearance, dried chili peppers have a special smell and are spicy like burning. If you don't feel that the taste of salt and pepper is enough, you can sprinkle it with chili powder directly.

Crushed black pepper tastes better when grilling steak or beef.

Other ingredients.

Blended oil is an indispensable spice in grilling to make food easier to cook and keep it tender.

Honey can be excellent and rich in flavor layers. However, sugar is not good for the body after being heated for a long time, and the calorie of sugar is high, so it is recommended to use it sparingly, and if you want to use it, you should put it before you start the pot.

Barbecue sauce. Shacha sauce Shacha sauce is a spicy compound sauce The raw materials used by each brand are different and the flavor has its own characteristics In addition, there is a vegetarian special sand tea sauce Individuals can choose according to their favorite taste. When using the sauce, it needs to be stirred first, and then taken together with the oil and sauce, and can be used as a marinade when grilling, or directly spread on the grilled food, and the flavor is especially good.

Pork rib sauce is a salty and fresh compound sauce, which is used to marinate general barbecue meat or for stir-frying. The specific usage is similar to the sand tea sauce, but the taste is not as spicy as the sand tea sauce.

Barbecue Sauce A sauce that is used very frequently in Japanese barbecue. The barbecue sauce is made with a mixture of soybeans, vinegar and spices. The sauce is higher in sugar than the char siu sauce, and it can be used when grilling to make the food more colorful.

Oyster Sauce Oyster sauce is not fat, but a soup left over from the oysters when they are processed, and this soup can be made into oyster sauce after being filtered and concentrated. It is a nutritious and delicious seasoning.

Cumin, Sichuan pepper, five-spice powder, bread sugar, salt and pepper, curry powder.

Cumin, paprika, salt and monosodium glutamate, oil, chili sauce, the ingredients are only part of the equation It depends on your technique.

The ingredients are actually made by their own recipes many times, as long as it is recognized by everyone, it is the formula.

I am a manufacturer of barbecue marinades, there are various flavors of marinades, the production method is simple, the Orleans flavor is the main, if you are interested, you can contact me.

Thirteen incense is recommended. Spicy and fresh. Pepper. Cumin powder. And of course the paprika, which tastes absolutely superb.

Paprika, salt, sugar, monosodium glutamate, oil-consuming.

Barbecue seasonings include: cumin powder, barbecue powder, pepper, chili powder, curry powder, Sichuan pepper powder, fennel grains, pepper salt, barbecue sauce, light soy sauce, tomato paste, peanut oil, chicken essence, etc.

Barbecue seasoning is a special condiment used to grill meat skewers, chicken wings, chicken, etc. It not only diversifies the taste of barbecue, but also removes the fishy smell of some meat, increases the taste and aroma of food, and the grilled food is delicious and has a unique flavor, which makes people have a great appetite.

Barbecue seasoning can be divided into barbecue marinade and barbecue sprinkle. When grilling food, first use barbecue marinade to marinate the meat or vegetables for a few hours, then grill directly in the oven, oven, and brush the barbecue sprinkle on it when it is almost cooked, so that the baked food has a unique flavor, and the most common meaty fresh barbecue seasoning is cumin, pepper, salt, oil and pepper. If you want a more unique taste, you can also prepare tomato sauce, and if you feel that the sauce made in the supermarket is not to your taste, it is better to make some sauce yourself.

For example, soybean paste can be cooked soybeans with a little cooking wine, served with sugar and lemon juice, and finally a little minced ginger; Or tomato sauce, you can use tomato sauce with chili oil, soy sauce, salt, etc., and finally add a little chicken essence.

Useful main ingredient.

The main ingredients of barbecue seasoning are salt, sugar, monosodium glutamate, chili, thyme, paiwe, lingcao, Xinyi flower, cinnamon branch, patchouli, agarwood, citrus aurantium, cumin, licorice, flesh fruit, sannai, comfrey, ginkgo and other traditional Chinese medicine spices, and also add meat improver, flavor enhancer, flavor enhancer, yeast extract, poppy extract (good fire meter) and so on.

Ten kinds of baked sauces. 1. Carrot paste.

Add a little soy sauce, chicken broth, salt, lemon juice and monosodium glutamate to a moderate consistency with carrot puree.

2. Bean paste. - Cooked bean paste with cooking wine, sugar, lemon juice and minced ginger.

3. Tomato paste.

Tomato sauce with chili oil, soy sauce, salt, chicken broth.

4. Sweet noodle sauce.

Sweet noodle sauce is made with chili oil, soy sauce, sugar, and lemon juice.

5. Barbecue sauce.

2 teaspoons of soy sauce, 1 teaspoon each of sugar, rice wine, rock sugar, 2 teaspoons of bonito essence, dried kelp, and ginger powder.

6. Spicy sauce.

1 4 cups lemon juice, 2 teaspoons tomato paste, 1 tsp each of chili oil, chili paste, ground black pepper, 1 teaspoon each of oyster sauce, ground chili, rice wine, brown sugar, 1 2 tsp minced garlic.

7. Sour plum sauce.

3 sour plums, 2 teaspoons of candied plum and sugar, 1 teaspoon of white vinegar.

8. Applesauce.

1 apple (cored and beaten into a sauce), 1 2 cups apple juice, 1 teaspoon white vinegar, 1 2 teaspoons mustard, 1 teaspoon each of honey and onion, salt and pepper.

9. Five-flavor sauce.

2 teaspoons each of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons tomato paste, 1 teaspoon each of minced ginger, minced garlic and chili.

10. Garlic sauce.

2 teaspoons of minced garlic, 3 teaspoons of soy sauce, 1 teaspoon of monosodium glutamate, 1 teaspoon of rice wine, 1 teaspoon of white vinegar, 1 teaspoon of caster sugar, appropriate amount of pepper.

The barbecue seasoning recipe is as follows:

1. Spicy: Stir-fry the chili pepper until fragrant, beat it into fine powder and set aside, 1000 grams of chili powder, 25 grams of monosodium glutamate, 25 grams of pepper, and 25 thirteen spices

25 grams of grams, cumin powder, a little refined salt can be mixed together, or a little sesame powder, sand ginger powder, sugar can be added; Add 1%-2%.

The flavor can increase the flavor of the fried meat.

2. Hemp flavor: Stir-fry peppercorns, beat them into fine powders for later use, 1000 grams of peppercorns, 25 grams of monosodium glutamate, 25 grams of pepper, and 25 thirteen spices

25 grams of grams, cumin powder, a little refined salt can be mixed together, or a little sesame powder, sand ginger powder, sugar can be added; Add 1%-2%.

The flavor can increase the flavor of the fried meat.

3. Salt and pepper flavor: 50 grams of Sichuan pepper and 50 grams of refined salt are put into a pot and fried until fragrant.

Oil (oyster sauce + beer + scallion oil), chili powder, powder (peanut flour + sesame powder + cumin powder + large powder + fennel powder + pepper powder), salt, monosodium glutamate.

Lamb: minced onion + cooking oil (fried with peppercorns and star anise) + salted beef: red wine + minced onion + cooking oil + salt.

Chicken wings: red wine + honey + Shiyitang dry intestines.

Fish fillet: green onion + garlic + salt.

Chicken: soy sauce + pepper + salt.

Simmer for about two hours.

Shrimp: Sprinkle with a pinch of salt or spicy sauce after cooking.

If you want to engage in barbecue, come to me.