How did you develop barbecue? How to make barbecue and how to make it

1. Prepare the ingredients.

2. Auxiliary materials. A barbecue pot, ten pieces of oil paper on the barbecue pot, ten sheets may not be used up, it is better to prepare a little more, prepare oil paper is afraid that the meat will stick to the pan, it is not easy to clean, the appropriate amount of salt, the appropriate amount of pepper, the appropriate amount of chili powder, the appropriate amount of cumin powder, the appropriate amount of light soy sauce, the appropriate amount of oil consumption, the appropriate amount of cooking wine, and a portion of barbecue sauce.

3. Pickled ingredients.

First of all, we cut the pork belly into slices, not too thin and not too thick, the beef is also cut like that, tear the enoki mushrooms, cut the shiitake mushrooms, cut the potatoes into slices, and cut the rice cakes, because the rice cakes we buy are thick, these can be marinated after they are ready, the meat is put together, the vegetables are put together, put them in containers, sprinkle a layer of salt on the meat first, grasp it evenly with your hands, put in the light soy sauce cooking wine, and a little bit of soy sauce, the soy sauce can not be put too much, and then put the oil, after grasping it evenly with your hands, Cover with plastic wrap and marinate for 30 minutes, sprinkle vegetables and mushrooms with salt, barbecue sauce, not too much salt, cover with plastic wrap and marinate for 20 minutes.

Fourth, start the barbecue.

The method of making barbecue is very simple, the main thing is to look at the cured meat and vegetables, eat the barbecue and drink some beer, so as to have a perfect end to the busy day

1. Treat the ingredients, slice the pork and cut the onion into strips.

2. Add salt, pepper, Korean hot sauce, onion strips and light soy sauce to the sliced pork.

3. After cutting, add seasoning, dark soy sauce, oyster sauce, chicken essence, Sichuan pepper powder, cumin powder, and stir well with chopsticks. Stir it well and it is done.

If you want to develop barbecue, you must first have several more recipes, and taste the same taste to meet the taste needs in the market, which takes a long time

Barbecue refers to the use of fish, meat and vegetables on an iron rack and a charcoal fire or a high-temperature stove to produce a hard film on the surface of the material with a golden brown color, so that the aroma is included in it, and the dish with a unique burnt flavor is made. It can be divided into two types: direct fire grilling or interfire grilling, and direct fire grilling is a way to put food on the fire and grill it directly.

The key point of crispy barbecue should be to master the seasoning recipe and grilling, and the others are easy to learn. The following is an introduction to its process as follows: 1. All kinds of food, such as pigs, cattle, sheep, chickens, geese, frogs, vegetables, fruits, and other foods that are disease-free, non-toxic and non-rotten, and fresh in color, can be pickled and roasted by this method.

2. Recipe 1, meat skewers: 5 kg of fresh meat should be added to the amount of spices. Recipe 1:

Fresh Xinjiang mutton skewers (Wuhan) package, monosodium glutamate (freshness in 99%, all the following use this freshness) 70-90 grams, refined salt 36 grams, special fresh No. 1 1 package (Wuhan production), ginger, chives (finely chopped) 40 grams each, 7 grams of sugar, 25 grams of meat floss powder, 250 grams of sweet potato starch.

The grilled meat on the grid charcoal fire is prepared, which is a little cumbersome. Some are like old-fashioned mutton shabu, and in addition to the grill, smokeless special charcoal is prepared. In addition to making a fire to burn charcoal, it is also necessary to continuously add charcoal during the grilling process to maintain the heat.

Although this method can sometimes be "hot" and sometimes frustrating, it is mostly used by restaurants specializing in barbecue because it is closer to nature and because it has a special aroma in charcoal-grilled food at high temperatures. As for household use, in addition to homemade simple grills, many shopping malls have also launched camping barbecue stoves, although slightly expensive, but very convenient and durable. There are also charcoal and gas grills that can be adapted to various barbecue tastes.

The production of barbecue is to cut the pork belly into slightly thin slices, in short, it can not be thick, a spoonful of marinade sugar, a spoonful of five-spice meng macro powder, a spoonful of cumin powder, a spoonful of chili noodles, a spoonful of oil, two spoons of light soy sauce, an appropriate amount of salt, grasp evenly with your hands, marinate for half an hour to preheat the oven, between 180-190, bake for about 20 minutes.

The sound of turning over the oil in the middle of the oven is baked, the lettuce is soaked in salt water in advance, and the barbecue sauce used for washing is delicious, and the dipping barbecue sauce invented by the girl herself is also added a little spicy pepper noodles, cooked sesame seeds, cumin powder and stirred evenly.

The ingredients of the barbecue are:

Chicken wings, chicken wing tips, braised chicken feet high-quality beef, steak oysters, shrimp, scallops, stinky tofu, battered tofu, rice cakes, potatoes, zucchini, lotus root, okra, white mushrooms, king oyster mushrooms, matsutake mushrooms, enoki mushrooms, shiitake mushrooms.

Pork belly, loose pork, braised pork intestines, chicken gizzards, chicken hearts, chicken wing tip ingredients, lettuce, perilla, garlic, onions, chili peppers and other side dishes Korean kimchi, Sichuan kimchi, pickled cucumber, spinach with sesame sauce and so on.

Drinks: plum wine, beer, sparkling wine, cider, what do you like to drink dipping sauce, Liupo chili noodles, single mountain dipping water, Korean dipping sauce, soy sauce, millet, spicy garlic dipping water.

Cumin small roast.

Materials. 600g of pork plum head meat; cumin powder 15g; 10g paprika; 1 star anise; 1g of Sichuan pepper powder; 10g soy sauce; fuel consumption 6g; Peanut oil 3g

Method. Wash the pork head and cut it into thumb-sized pieces;

Pour all the ingredients into a bowl;

Mix well and marinate for 15-20 minutes;

Thread the marinated meat with a toothpick and place it in a baking tray lined with tin foil;

Place in the middle of the oven;

Choose an oven on top and bottom heat at 200 degrees and bake for 13 minutes

Take care to avoid burning;

Complete the freshly served cumin roast.

Potato bacon roast.

Materials. 2 potatoes (medium size);A pack of bacon (more than 10 sticks);Three or four mushrooms;Half an onion (medium size);Black pepper;Salt;Cotton thread;Sauce.

Method. Ingredients: bacon, onion, potatoes, black pepper, salt, oil, cotton thread (for fixing the potato rolls).

It is best to choose thick slices of bacon, so that the potatoes are not easy to break. However, this time I used the normal thickness bacon that I bought before, and I didn't encounter any obstacles when I made it. The mushroom is made of Pleurotus eryngii.

I think you can use whatever mushroom you like

Boil the water in the pot and put the potatoes into pieces and send them to the steamer to steam (about 20-30 minutes, adjust the length of time according to the size of the potatoes). It is also possible to cook the potatoes by microwave heating and boiling, but make sure that the mashed potatoes are not too wet, otherwise it will be difficult to knead them into shape in later steps.

When steaming potatoes, cut the onions and mushrooms into small cubes.

Take two more pieces of bacon, cut them into small cubes, and sauté over medium-low heat to let the oil flow out. Add the diced onion and mushrooms, sprinkle in an appropriate amount of black pepper and salt and stir-fry until the onions and shiitake mushrooms are soft and fragrant.

After the potatoes are peeled, press them into small pieces.

Mix the potatoes with the sautéed onions, mushrooms, and bacon cubes.

Knead into the shape of a piece of meat. (Actually, I pinched back the shape of the potato =.。。

Find a bowl, arrange the bacon strips first, put in the potatoes, and cover the bacon over the potatoes, so that the potatoes can be easily wrapped in bacon.

Tie it with cotton thread, the purpose of this step is to fix the shape and prevent the bacon from slipping off the potatoes during the baking process. I don't know exactly how to tie it up, it's ...... messed upThe original also topped the bacon with fresh rosemary. If you don't have rosemary, you can skip this step like me.

Bake in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for 20 for 40 minutes, adjusting to personal preference. If you bake the bacon for only 20 minutes, the gravy (i.e., oil) will be more abundant, and it will be more refreshing to eat with one bite of the gravy. But in order to eat less oil, I grilled it for 40 minutes, and the bacon would be crispy.

When the potatoes are almost baked, start preparing the sauce. The original is a sauce made with butter and red wine. I used oyster sauce + soy sauce + mirin + water + coarse black pepper, and then thickened with water starch, and it tasted very good.

Finally, release the cotton thread, pour the sauce over the potatoes, add fresh herbs, and you're ready to eat!

The practice of grilling meat.

Materials. 500 grams of pork belly.

2 tablespoons of tofu milk soup.

1 tablespoon light soy sauce.

1/2 teaspoon of dark soy sauce (colored).

Sugar: 1 tablespoon of plain.

Essence of chicken Small half a spoonful.

2 tablespoons of white wine.

2 shallots.

Chili flakes to taste.

Cooked sesame seeds to taste.

The practice of grilling meat.

Wash the pork belly and cut into slices 3 mm thick and about 120 mm long. Mix well with white wine, fermented bean curd, dark soy sauce, soy sauce, white sugar, chicken essence, put in a silicone bag, refrigerate and marinate overnight.

Brush the electric pan with a little oil, put the meat on the table, slowly turn it back and forth over medium heat and grill until it is slightly yellow on both sides.

Once baked, cut into small pieces with scissors.

Sprinkle with chopped shallots, chili noodles and cooked sesame seeds, and the fragrant barbecue is ready.

Tips: The meat is frozen in the refrigerator for about 1 hour so that it is easy to cut. The dried chili peppers are fried and mashed to be fragrant. The lettuce wrapped in grilled meat tastes good, too.