Methods and materials for making barbecue, and what materials are needed for barbecue

Seasoning: blended oil, salt, barbecue sauce, chili powder, cumin, five-spice powder, sweet noodle sauce, seafood seasoning, garlic, ginger, chopped green onion, soy sauce, etc. Meat dishes:

Chicken wings, pork ribs, ham sausages, beef, lamb, chicken delicacies, yellow croaker, saury, crucian carp, squid, cuttlefish, shrimp, etc. Vegetarian dishes: corn, leeks, mushrooms, eggplant, potatoes, dried fragrant seeds, stinky dried seeds, trowels, rice cakes, bread slices, marshmallows, lettuce, preserved eggs, carrots, etc.

1. Tools: lighters, charcoal, accelerants, grids, barbecue forks, barbecue shovels, bamboo skewers, toothpicks, small hair brushes, fruit knives, tin foil, newspapers, disposable chopsticks, disposable bowls, disposable plates, disposable gloves, paper cups, napkins, seasoning bottles (empty bottles), tablecloths, garbage bags, etc.

2. Seasoning: blended oil, salt, barbecue sauce, chili powder, cumin, five-spice powder, honey, tomato paste, carrot paste, sweet noodle sauce, seafood seasoning, garlic, ginger, chopped green onion, soy sauce, etc.

3. Meat dishes: chicken wings, pork ribs, sausages, ham sausages, beef, mutton, pork belly, all kinds of fish balls and meatballs, chicken treasures, yellow croaker, saury, crucian carp, squid, cuttlefish, shrimp, etc.

4. Vegetarian dishes: corn, leeks, mushrooms, eggplants, potatoes, cucumbers, lotus roots, green peppers, cauliflower, dried fragrant seeds, stinky dried seeds, small trowels, rice cakes, bread slices, marshmallows, lettuce, preserved eggs, carrots, etc.

5. Fruits: bananas, papayas, apples, pears, pineapples, cantaloupe, etc.

4. Beverages: mineral water, cola, herbal tea, orange juice, beer, etc.

Ingredients: Appropriate amount of bone and meat, appropriate amount of sausage, and appropriate amount of new Orleans chicken breast skewers.

Seasoning: Appropriate amount of cooking oil.

Steps: 1. First of all, you need to prepare the appropriate amount of materials for barbecue and thaw them fully.

2. Then prepare an appropriate amount of flesh and bones and spread them in a baking dish.

3. Then brush a thin layer of appropriate cooking oil on both sides of the brush to fill the ingredients.

4. After that, the bones and meat are connected and put into the middle and lower layers of the preheated oven, and bake at 180 degrees for 20 minutes.

5. Then use a knife to give the sausage two flower knife spine suspicions, and lay them flat in the baking dish.

6. After that, use a brush to brush both sides of the sausage with a thin layer of appropriate cooking oil.

7. Then put the sausage into the middle and lower layer of the oven, bake it at 200 degrees for 15 minutes, pause halfway and take out the baking tray to turn over the sausage and continue to bake.

8. After the New Orleans chicken breast is thawed, wrap the bottom of the bamboo skewer with tin foil.

9. Put it in a baking tray connected to the bones and meat, and brush the bottom with a thin layer of appropriate oil on the surface without brushing the oil.

10. Put the New Orleans chicken breast skewers in the middle and lower layers of the oven, bake at 200 degrees for 25 minutes, pause halfway through, take out the baking tray and turn over to continue baking.

11. Bake and drain the oil before eating.

With a ratio of 1 catty, two monosodium glutamate, two pepper powder, two thirteen spices, two cumin powder, 2 taels of pepper noodles, 7 taels of pepper noodles, and a little salt can be mixed together.

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, 25 grams of thirteen spices, 25 grams of cumin powder, and a little refined salt are mixed together (you can also add a little sesame powder, sand ginger powder, sugar; Adding 1%-2% of MSG can increase the flavor of the fried meat.

1000 grams of peppercorns, 25 grams of monosodium glutamate, 25 grams of pepper, 25 grams of thirteen spices, 25 grams of cumin powder, and a little refined salt can be mixed well (you can also add a little sesame powder, sand ginger powder, sugar; Adding 1%-2% of MSG can increase the flavor of the fried meat.

50 grams of Sichuan pepper and 50 grams of refined salt are put into a pot and fried until fragrant, and then ground into fine powder after cooling.

Dipping sauce (50 grams of soybeans, 100 grams of chopped peanuts, 100 grams of sesame seeds, and an appropriate amount of chili powder can be mixed well) and serve.

1. Purchase barbecue ingredients, chicken wings, sausages, chicken, chicken gizzards, scallops, leeks and so on. After washing the ingredients, place them on a plate and marinate for a while to add flavor to the ingredients. Then use a roasting fork to fork the ingredients.

2. While preparing the ingredients, light the charcoal on the barbecue stove** to make it fully burned.

3. Put the ingredients on the grill fork on the charcoal, and the barbecue officially begins. When grilling skewers, you need to flip the ingredients up and down to prevent one side from baking the batter.

4. Once the skewers are cooked, remove the food from the fork and place it on a plate and sprinkle with your favorite toppings. The toppings can be chili flakes, pepper, sweet paste, ketchup, cumin, tahini, cooked sesame seeds, garlic sauce, or ready-made barbecue ingredients from the supermarket.

5. Wait for the food to cool down a little and start eating. Be sure to roast the ingredients, otherwise you will have diarrhea, and the barbecue is very easy to get on fire. Sensitivity.