How do you marinate a home barbecue? How to marinate barbecue at home

Preparation materials: 550g of pork belly, appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of rice wine, appropriate amount of soy sauce, appropriate amount of cornstarch, appropriate amount of egg white, appropriate amount of monosodium glutamate.

1. Wash the pork belly and cut it into slices for later use.

2. Add the onion and soy sauce separately.

3. Add rice wine, salt and monosodium glutamate to taste.

4. Add egg whites and cornstarch and stir, then marinate for 30 minutes.

5. Preheat the electric baking pan, add a little oil, flatten the pork belly and fry it.

6. Fry until golden brown on both sides.

7. Wrap it in lettuce and eat it.

Ingredients: 600g mutton.

Excipients: appropriate amount of oil, 1 teaspoon of salt, 1 4 tablespoons of black pepper, 1 4 tablespoons of five-spice powder, 1 teaspoon of cumin powder, 2 teaspoons of cumin, 1 4 tablespoons of rosemary, 40 grams of onion, 5 grams of ginger, a little sugar.

Preparation of kebabs.

1. Cut the lamb into small pieces of uniform size and put them in a large bowl.

2. Add salt, black pepper, five-spice powder and cumin powder.

3. Put in cumin.

4. Add the rosemary.

5. Wash the onion and chop it into small pieces and put it in a bowl.

6. Slice the ginger and put it in a bowl.

7. Add sugar, mix evenly, and add a little oil.

8. Mix evenly and marinate for half an hour.

9. Pierce it into a lamb skewer with an iron brazing.

10. Twist the oven to a slightly higher temperature and wait for the temperature to rise.

11. Put the meat skewers one by one, brush a little oil with a brush, turn over and brush again.

12. Turn over from time to time and bake until the meat is cooked.

To marinate the barbecue, prepare the required ingredients first: meat (buy whatever meat you like), cooking wine, onion, ginger, eggs, pepper, oyster sauce, cumin powder, sugar, thirteen spices, dark soy sauce, curry powder, cooked peanut oil, salt. Once the ingredients are ready, the meat is cleaned and cut into thin slices or small pieces.

The ginger is cleaned and cut into slices, and the onion is cleaned and cut into small pieces. Put the cut meat in a basin, add the cut slices, beat in 2 eggs, then put in the chopped onion pieces, salt, pepper, sugar, thirteen spices, dark soy sauce, cooking oil, cumin powder, mix all these together, and stir evenly with chopsticks, which can well remove the fishy smell of meat.

Then add two spoonfuls of oyster sauce and one spoonful of curry powder, both of which must be used and are very important (except for pork). Then use chopsticks to stir the meat back and forth several times so that the seasoning is fully integrated into the meat. Pour an appropriate amount of cooking oil into the pot, wait until the oil is hot, put the prepared peanuts into the pot and stir-fry, then pour the oil on the meat, and then stir evenly with chopsticks, which can retain the taste of the barbecue well, and start marinating, about 3 hours.

After marinating, take out the baking tray and you can grill the meat and eat.

Tips: 1. After all the seasonings and meat are fully integrated, pour in cooked oil, which can make the surface of the meat cooked in advance, which not only protects the tenderness of the meat, but also prevents the breeding of various bacteria. This eliminates the need for plastic wrap, but if it is practical, the marinated meat will not taste as good, so be sure to pour hot oil.

2. If you are preparing beef and mutton, you must use curry powder, which is the secret of marinating barbecue in a barbecue restaurant, which can not only effectively remove the fishy smell of meat, but also make the marinated meat more fragrant.

Ingredients: Meat (choose according to your preference), cooking wine, onion, ginger, egg, pepper, oyster sauce, cumin powder, sugar, thirteen spices, dark soy sauce, curry powder, cooked peanut oil, salt.

Production method: First of all, put the prepared meat into clean water and wash it, then cut it into thin slices or small pieces and put it in a basin, add the cut ginger slices, beat in 2 eggs, and cut small pieces of onion, salt, pepper, sugar, thirteen spices, dark soy sauce, edible oil, cumin powder mixed together, stir well with chopsticks, so that it can play a role in removing the smell and increasing the flavor, and Xinjiang mutton skewers have a fight.

Then two spoonfuls of oyster sauce, a spoonful of curry powder, this is an artifact of cured meat, but pork can ignore this step, after all, the fishy smell is not so heavy, wait until all kinds of seasonings are put in, stir it again with chopsticks, so that the meat can be more flavorful, and finally pour an appropriate amount of peanuts into the pot to heat and pour it on the barbecue in the bowl, which can seal the taste of the barbecue, and marinate for about 3 hours.

The correct way to marinate barbecued meat.

2.The marinating time is long, generally one hour. 3.

When putting the sliced meat into the seasoning, it is best to stir the meat slices and seasoning thoroughly by hand, and this process should last at least a few minutes to allow the meat to absorb the seasoning more fully.

The correct way to marinate barbecued meat.

Don't go out to eat barbecue again.

The barbecue is so marinated that it tastes strong.

Slice the beef, add chicken powder, pepper, barbecue sauce, chili powder and marinate, starch.

Slice the beef, add the onion, egg whites, hot pot base, salt, chicken essence, soy sauce, pepper.

Add some oyster sauce, cumin powder, barbecue powder, salt, etc. and marinate together.

To marinate the barbecue, first put 20 grams of olive oil in the pot, first add 50 grams of chopped shallots and stir-fry until it is hot, then add 20 grams of crushed black pepper and stir-fry until fragrant, pour in 50 grams of Japanese soy sauce, 10 grams of sake and mirin, 5 grams of salt, sugar and 200 grams of water, and thicken with 15 grams of wet starch after boiling.

Scope of application: It is used for the marinating of all chicken products.

Don't go out to eat barbecue again.

Prepare a variety of meats and sprinkle with seasonings such as minced ginger.

The barbecue is so marinated that it tastes strong.

It's too troublesome to make your own ingredients, so I use the ingredients of Kuke Yibaijia, mix the ingredients and meat directly in proportion, and marinate for 4 hours.

Ingredients: pork belly, dark soy sauce, oyster sauce, five-spice powder, pepper, chili powder, sugar.

Method: 1. Freeze the meat for 1 hour and take out the slices (if it is too hard and not easy to cut, it can be left for a while to warm up and then cut it, remember to cut it when the meat is not completely thawed, so that it is easier to cut out the thin and uniform meat slices).

2. Light soy sauce, oyster sauce, five-spice powder, pepper, chili powder and sugar mix and marinate for one hour (it can also be longer to taste better).

3. Fold the four sides of the tin foil to fix it (prevent the meat oil from dripping during roasting), preheat the oven to 200 degrees, put the meat slices directly into the tin foil box, and do not need to apply oil A large amount of meat oil will be roasted out during baking.

Bake at 200 degrees for 15-20 minutes, then turn the slices over and bake for another 10 minutes (flexibly adjust the roasting time according to the thickness of the actual meat slices).

4.Eat it straight or with kimchi lettuce.

Roasted pork of fine pork.

1. Ingredients: 500 grams of pork sandwich meat.

2. Ingredients: half a shallot, an appropriate amount of starch, a piece of ginger, and an appropriate amount of peanut oil.

3. 20 grams of barbecue marinade, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine.

Marinating method: 1. Cut the pork sandwich into three long slices with the thickness of three coins (this depends on personal preference).

2. Cut the shallots and ginger into shreds, 3. Add the cut meat to the shredded shallots, ginger, cooking wine and other seasonings, mix well and marinate for 15 minutes.

4. Add an appropriate amount of water to the marinated meat, stir vigorously so that the water can be fully integrated into the meat, then add starch, mix well, then add an appropriate amount of peanut oil and mix well, refrigerate in the refrigerator for 20 minutes, you can take out the meat skewers and wear them well, and then store them in the refrigerator for later use.

5. When the pork sandwich meat is roasted, it must be simmered, and when it is seven mature, it must be brushed with oil twice while roasting, so as not to make the roasted meat not fresh and tender enough! Finally, add chili flakes, cumin and sesame seeds and grill and serve.

6. Finally, add chili noodles, cumin and sesame seeds according to personal taste and roast and serve.

It is best to choose pork belly at the rib of Zhengbao, the pork belly here is both fat and thin, and the meat quality of the grilled meat is very fragrant and glutinous.

Roasting of pork belly.

1. Ingredients: 500 grams of pork belly.

2. Ingredients: half a shallot, an appropriate amount of starch, and a piece of ginger.

3. 20 grams of barbecue marinade, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine.

Pickling method: 1. First cut the pork belly into two long slices with the thickness of two coins (this depends on personal preference).

2. Cut the shallots and ginger into shreds, 3. Add the cut meat to the shredded shallots, ginger, cooking wine and other seasonings, then add starch, mix well, refrigerate in the refrigerator for 20 minutes, then take out the meat skewers and thread them, and then store them in the refrigerator for later use.

5. When the pork belly is roasted, because there may be a certain amount of oozing, be sure to use medium heat, wipe the extra oil with a brush while leaning over, so as not to drip the oil on the carbon and cause an open flame to roast the meat, and finally add chili noodles, cumin and sesame seeds according to personal taste and roast it to eat.

How to marinate barbecue meat is the best.

The marinating method of the family version of barbecue is to cut the meat into small pieces, add green onion and ginger cooking wine, onion, salt chicken essence, make less dark soy sauce, get some pepper, grab and mix evenly, and then marinate for half an hour and then wear it on the stick and roast it!

Here's how to marinate your own barbecue at home:Ingredients: Appropriate amount of beef, cooking wine, 2 eggs, onion segments, ginger slices, pepper, sugar, thirteen spices, soy sauce, seasoning oil, curry noodles, cooked peanut oil, salt.

Pickling steps punch family:

1.Wash the beef, cut it into chunks and place it in a bowl.

2.Add 3 slices of ginger, beat 2 eggs into a bowl and add the onion segments.

3.Add an appropriate amount of salt, pepper, sugar, thirteen spices, a little soy sauce, spice oil, cumin powder, mix and stir well.

4.Add 1 tablespoon of oyster sauce, 1 teaspoon of curry powder, 2 tablespoons of cooking wine and stir well.

5.Finally, pour in 1 tablespoon of cooked peanut oil and marinate for about 2 hours.

1.Wash the pork belly, put star anise bay leaf cinnamon in a pot under cold water, and boil the cooking wine to remove the blood. Boil in water until 7 layers are cooked, scoop up and cool water, then use a paper towel to absorb the water.

2.Use a toothpick to prick a lot of small holes on the skin, the denser the better, remember to prick the fat part.

3.Spread baking soda on the skin, then a layer of salt and marinate for half an hour.

4.Cut the pork belly on the reverse side, 2-3cm in a section, stop when you cut it to the fat place, and then sell it with allspice powder and marinate for 2 hours.

5.Tin foil beams wrap the fat and only one skin comes out. Bake at 230 degrees for 35 minutes in the middle of the oven, brush with a layer of peanut oil, turn to 240 degrees and bake for 10 minutes.

6.Drizzle with sauce and enjoy!

Here's how to marinate your own barbecue at home:Ingredients: Appropriate amount of beef, cooking wine, 2 eggs, onion segments, ginger slices, pepper, sugar, thirteen spices, soy sauce, seasoning oil, curry powder, cooked peanut oil, salt.

Pickling steps:1Wash the beef, cut it into chunks and place it in a bowl.

2.Add 3 slices of ginger, beat 2 eggs into a bowl and add the onion segments.

3.Then add an appropriate amount of salt, pepper, sugar, thirteen spices, a little soy sauce, spice oil, cumin powder, mix and stir well.

4.Add 1 tablespoon of oyster sauce, 1 teaspoon of curry powder, 2 tablespoons of cooking wine and stir well.

5.Finally, pour in 1 tablespoon of cooked peanut oil and marinate for about 2 hours.

Take an appropriate amount of fragrant residual oil, Sichuan pepper and chili powder, an appropriate amount of salt and monosodium glutamate, soy sauce or cumin powder. Wash the prepared tenderloin and dry it, then cut it into two-centimeter cubes, put all the seasonings except cumin powder into the cut meat pieces, mix well and marinate.

When you barbecue at home, you need to prepare fresh tenderloin, two spoons of salad oil, a spoonful of salt, a spoonful of soy sauce, monosodium glutamate and cooking wine with clan and starch, and an appropriate amount of sugar, and pepper.

Cut the prepared tenderloin into slices, then use the back of the knife to loosen the fibers of the meat, then put it in a basin and marinate for one hour with a variety of seasonings such as prepared salt, soy sauce and monosodium glutamate, cooking wine, and sugar.

Skewer the marinated meat, drizzle salad oil on the surface of it, then put it in a baking tray and bake for three to five minutes, take it out, turn it over, drizzle with cooking oil, bake it for a while, and sprinkle pepper on it after taking it out.

The marinating method of the home acacia barbecue is as follows:Ingredients: 400g pork belly, 1 tablespoon of cooking wine, 2 slices of ginger, 1 shallot, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Korean hot sauce, 3 cloves of garlic, 5 slices of lettuce.

Steps: 1. Cut the pork belly into thin slices and add ginger and green onions.

2. A spoonful of cooking wine. Chang Congyou.

3. A spoonful of light soy sauce.

4. A spoonful of oyster sauce.

5. A spoonful of Korean hot sauce.

6. Grasp and marinate for half an hour to taste.

7. Spread it on oiled paper.

8. Preheat the oven at 200 degrees for 20 minutes. Remove and turn over halfway.

9. Sprinkle sesame seeds and wrap lettuce in the oven.

1. First cut the meat (beef and mutton) into thin slices or small pieces. Pour it into a bowl and add 3-5 slices of ginger, a few eggs, and an appropriate amount of onion.

2. Add an appropriate amount of Zheng ingredients. Then add an appropriate amount of salt, pepper, sugar, thirteen spices, soy sauce (if you like the lighter color, put less), seasoning oil (cooked oil made from several spices), and then some cumin powder (necessary for barbecue), the effect of removing the smell and increasing the fragrance is particularly good, with the flavor of Xinjiang.

3. Add the miso seasoning. Then 1 spoonful of oyster sauce to enhance freshness, and then 1 small spoon of curry powder (beef and mutton must be put in, pork can be put or not), cooking wine is absolutely indispensable for marinating and roasting smooth pork, less and more does not matter.

4. Stir with chopsticks. After the various seasonings are placed, stir it well with chopsticks, and finally pour in 1 tablespoon of cooked oil (fried peanut oil is the most fragrant), use it to seal the barbecue, and then set it aside to marinate for 2-3 hours.