How to match Korean barbecue jerky dipping ingredients, how to make Korean barbecue jerky ingredient

Pepper, cumin, sesame, chili flakes, salt, sugar, monosodium glutamate.

Here's how:

1. Prepare dried chili peppers, Sichuan peppercorns, and black sesame seeds.

2. Wash off the ash layer on the dried chili pepper, wash and dry the peppercorns.

3. Wash and fry the black sesame seeds until fragrant.

4. Put the peppercorns into the pot and fry until fragrant, and put the dried jujube peppers into the pot and fry until fragrant, and the degree of frying depends on what you like.

5. Put the dried chili peppers in a grinding cup and break them.

6. Pour the peppercorns and black sesame seeds into a grinding cup.

7. Pour black sesame seeds into a plate, add salt and mix well.

1. Preheat the oven at 150 degrees, spread the peanuts in the baking tray, bake twice if you can't finish baking at one time, don't too much on one plate, shake the baking tray every 5 minutes.

Rotate 180 degrees for 10 minutes, in order to heat the peanuts evenly, roast for a total of 20 minutes, the color of the peanuts becomes darker, and part of the skin is cracked.

2. Peel it when it cools a little and doesn't burn your hands. Unleash your power and peel the skin by any means, and I will rub it with both hands.

3. Preparation of all materials.

4. Stir-fry the soybean flour in a non-stick pan over low heat. The color becomes darker, and if you press it without white, it is almost cooked, so it must be on low heat, or it will not be pasty.

5. Use a food processor to beat the powder, and don't put too many peanuts at a time. 3 tablespoons of soybean flour, 2 tablespoons of curry powder, 1 tablespoon of cumin powder, 2 tablespoons of powdered sugar.

It takes about 2-3 seconds to start the cooking machine, not for a long time, to prevent oil, and the peanuts do not need to be so broken, and the taste is better.

6. Every time I pour the powder back into the non-stick pan, I hit it about 4 times, a total of about 650g of powder, add an appropriate amount of salt, I added about 4g, fry it on low heat for a while, the peanuts will still be a little lumpy, it will be better to fry the lumps and fry them, the amount of salt is added by yourself, too salty and not delicious.

7. Done. <>

Hello, dear, the recipe for making the dry ingredients of the barbecue dipping sauce is prepared for the ingredients: 10 grams of chili noodles, 50 grams of cumin powder, 50 grams of cooked sesame powder, 100 grams of cooked peanut flour, 50 grams of peach crisp residue, 10 grams of refined salt. Step 1:

Add 10g of chili flakes to a plate. Step 2: Use a spoon to add 50 grams of cumin powder to the plate.

Step 3: Add 50g of cooked sesame powder to the plate. Step 4:

Continue to add 100 grams of cooked peanut flour to the plate. Step 5: Then add 50 grams of peach crisp to the plate.

Step 6: Finally, add 10 grams of refined salt to the plate. Step 7:

Mix the ingredients with a spoon and the dry ingredients for the barbecue dipping sauce are ready. Tips: The above seasonings can be prepared according to personal taste, except for the spicy dough plum pepper noodles, refined salt, cumin powder, and other added seasonings.

Korean paper barbecue seasoning is as follows: Sichuan pepper, dried chili, minced green onion, garlic coarse slices, edible oil, Sichuan pepper, cloves, sesame pepper, star anise, cinnamon, grass fruit, bay leaves, white sesame seeds, the specific method is as follows:

1. Prepare materials: dried chili peppers, minced green onions, garlic slices, edible oil, Sichuan pepper, cloves, sesame peppers, star anise, cinnamon, grass fruits, bay leaves, white sesame seeds.

2. Beat the dried chili peppers into chili powder.

3. Slice the green onion and garlic.

Fourth, put oil in the pot on the stool, add pepper, cloves, pepper, star anise, cinnamon, grass fruit, bay leaves, and stir-fry over high heat.

5. Strain out the seasoning and add white sesame seeds.

6. Stir-fry the chili powder evenly.

7. Serve evenly on a plate and serve.

The recipe of the dry ingredients for the barbecue dipping sauce can be chili powder, cumin powder, chopped perilla leaves, sesame seeds, crushed peanuts, refined salt, monosodium glutamate, pepper, ground peppercorns, etc., you can mix different ingredients according to your personal taste, if the dipping sauce is well matched, the taste of the barbecue will be better.

Recipe for roast dipping sauce

A roast can be dipped in just paprika, pepper, or cumin powder, or the various ingredients can be mixed in a certain proportion and stirred well.

The sesame seeds and peanuts in the ingredients must be fried first until fragrant, so that the sesame seeds and peanuts will be more fragrant.

The barbecue is also dipped in a sauce made with sesame paste, chili oil, light soy sauce, chives, green onions, ginger, coriander, etc.

The dry ingredients for the barbecue dipping sauce are 50 grams of chili powder, 50 grams of cumin powder, 50 grams of sesame seeds, 5 grams of refined salt, 5 grams of monosodium glutamate, 5 grams of pepper, 5 grams of Sichuan pepper powder, 5 grams of minced sesame pepper, 10 grams of dried coriander, 10 grams of dried minced garlic and 5 g of dried minced ginger.

Recipe for roast dipping sauce

Whether the barbecue is good or not, the dipping sauce of the barbecue plays a very important role. Because there are many types of seasonings, the seasonings that are matched in each region are also different, and they have different flavors.

Basically, many barbecue restaurants have self-service seasonings. In this way, diners can prepare as many dips as they like about the barbecue, and a few restaurants can ask the staff to bring the dipping sauce that has already been prepared.

The common dipping sauce for dried barbecue is to put chili powder, cumin powder, sesame seeds, refined salt, monosodium glutamate, pepper, Sichuan pepper powder, minced sesame pepper, minced dried coriander, minced dried garlic, filial piety and minced ginger together and stir well.

The Korean barbecue jerky dipping sauce mainly uses chili powder, sesame seeds, peanuts, salt, sugar, and perilla leaves. The main thing is to stir-fry the chili powder, white sesame seeds and peanuts first, and stir-fry them until they are fragrant.

Put an appropriate amount of perilla leaves in a wok and fry them to dry, and stir-fry them until fragrant; Then put the fried chili powder, sesame seeds (peanuts), perilla leaves, salt, and sugar together, break and stir.

You can make more of the barbecue jerky and dip it in the sloin, and then store it in an airtight container, so you can take some out when you want to eat it, which is very convenient.