How to make barbecue dipping sauce? How to use barbecue dipping sauce

Hello, thank you for your patience and happy to answer for you; How to use barbecue dipping sauce: When the food is almost cooked, sprinkle the ingredients on the top of the food or take its food to dip the sauce to eat, so that the food will have a unique flavor and delicious meat. The details of the barbecue spice recipe and proportions are as follows:

Basic dry ingredients: chili, cumin, sesame, soybean, salt, sugar, monosodium glutamate, and spice powder Public dipping sauce: 4 grams of cumin, 3 grams of salt, 1 gram of monosodium glutamate, 2 grams of chili powder, 1 gram of cooked sesame seeds, and soybean seeds.

Korean dipping sauce (for sprinkling meat skewers directly): 25 grams of mustard powder, 30 grams of cumin, 10 grams of vanilla powder, 20 grams of pepper, 10 grams of Sichuan pepper powder, 15 grams of refined salt, 5 grams of monosodium glutamate, 5 grams of sugar.

Ingredients: 25cc apple cider vinegar, appropriate amount of merlin spicy soy sauce, appropriate amount of chili paste, 1 tablespoon mustard powder, 230cc tomato paste, 80cc orange juice, 2 tablespoons onion, 20cc honey, appropriate amount of salt, 1 teaspoon black pepper coarse.

Method 1: Finely chop the onion.

2. Boil and mix with other ingredients slightly, and wait for cooling.

Barbecue dipping sauce recipe method:

1.Prepare the ingredients.

2.Do not put oil in the pot, put the white sesame seeds in the low heat, and simmer until fragrant.

3.When it is golden brown, pour it out and let it cool.

4.Then put the chili powder into the pot and stir dry, you can see a little white smoke and then it can be served.

5.Finally, put the dried shiso in the dry sauté so that you can smell the flavor and put it out.

6.Put the white sesame seeds, chili powder, and dried shiso in the cooking box.

7.Add the sugar to taste.

8.A pinch of salt.

9.Stir into a powder.

Ginger juice: Peel and cut into minced fresh ginger, add salted water, vinegar, sesame oil, and monosodium glutamate. It can be used in coleslaw or topped with blanched dishes.

Garlic sauce: Mix with minced garlic with soy sauce, vinegar, sesame oil, monosodium glutamate, or add coriander (coriander). It can be used in cold dishes or as a condiment for cooked dishes. [Gourmet China].

Scallion oil sauce: Finely chop the green onion, pour hot sesame oil, mix it with a little water, refined salt and monosodium glutamate after mixing it with fragrance. It can be poured on clinker or dipped.

Sesame sauce: Add a little water to the sesame paste to dissolve, add soy sauce, vinegar, sesame oil, sugar, monosodium glutamate to mix. It is used in cold dishes or as a dipping sauce. Curry Oil: Heat the oil, add the minced onion, wait until the fragrance bursts, cool slightly, and add the curry powder. It can be simmered with ingredients, such as chicken curry.

Tomato sauce: Bring to a boil with a little water for 3 minutes of minced onion, add peeled and chopped tomatoes, add a pinch of salt and sugar, bring to a simmer over medium heat. It can be used as a sauce, dipped in cooked food, or sandwiched into bread and steamed bread.

Sweet and sour sauce: add a little light soy sauce, a little water, wine, simmer thickly, add vinegar and remove from heat.

Fish flavor sauce: light soy sauce, refined salt, sugar, rice vinegar and soaked chili powder, broth (or other original soup) to make a sauce. Heat the vegetable oil, add the green onion, ginger, minced garlic and bean paste hot sauce, wait until the fragrance bursts, pour in the juice and serve.

Wine-flavored barbecue sauce:

Heat the butter, add the onion and garlic, until the fragrance bursts, add red wine, vinegar, refined salt, sugar, mustard, red pepper powder, simmer for 5 minutes, and let it cool. It can be used to marinate meat for flavor, or as a dipping sauce, such as dipping barbecue.

White Chopped Chicken Seasoning:

Add dark soy sauce (or light soy sauce), green onion, vinegar, pepper, sugar, sesame oil, ginger juice and monosodium glutamate to the garlic paste.

The barbecue dipping recipe is as follows:Ingredients: cashew nuts 30g, fried peanuts 80g, dried chili peppers 40g, cooked white sesame seeds 80g, cumin 50g, cooked soybean flour 80g, powdered sugar 5 10g, cumin powder 50g, pepper powder 30g, monosodium glutamate 40g, chicken powder 20g, thirteen spices 10g, spicy fresh 40g, onion powder (optional) 20g.

Steps: 1. Group photo of seasoning.

2. First put cashew nuts, dried chili peppers, fried peanuts, cooked sesame seeds, cumin into a blender and crush and stir evenly, try to ensure that all the materials are dry, there is water will clump the powder, and the next stirring will become a little difficult.

3. Pour the beaten powder into a ** and spread it flat.

4. Put all the remaining ingredients into a plate and start stirring, be sure to mix as much as possible.

5. Stirring is very important. Stir as well as possible to minimize lumps.

6. Stir evenly and put it in a sealed box, put it at room temperature, and take it out when you need to use it.

1. 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.

2. Chop the pickled pepper finely, peel and mash the garlic cloves.

3. Mix sesame paste, peanut butter, garlic foam, pepper powder, special fresh No. 1, chicken essence, sugar, refined salt, etc. in a porcelain container.

4. Burn with vegetable oil until Yano Feng is ripe, put in the pickled pepper and fry until fragrant, then pour it into the porcelain mixture, cover the lid, let it cool and taste it again, if it is salty, put some sugar monosodium glutamate to hold the spine and, add a little salt to become a fragrant sauce.

The secret recipe for dipping sauce at the barbecue restaurant has been coming over for a long time.

Hello, there are direct sales in this supermarket. It's too cumbersome to make by yourself, and it's not very tasty.

It cannot be baked. The recipe for boiling dipping skewers is as follows.

1. Make brine. The wok is placed on the fire, and the vegetable oil is burned to 6 ripe, and the Pixian bean office (chopped finely first) is fried crispy, and the ginger rice and peppercorns are quickly added and the fresh soup is immediately put in. Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments.

After boiling the leakage, the foam is removed to become brine.

2. Make the main material. Wash the vegetables, rabbit loin, eel, and duck intestines and cut them into 2 cm long and wide cubes; Cut the hairy belly and pork ring throat into about 4 cm squares. Cut the luncheon meat into thin slices about 4 cm square; Cut the vegetarian dish into thin slices of about 3 cm.

Use a washed bamboo skewer to make a string of about thirty or forty grams.

3. Ironing. The brine pot is placed on the fire to keep it boiling slightly, and all kinds of dishes are scalded with skewers of bamboo skewers, and scalded and matured according to the heat of different dishes.

4. Dip and eat. Blanched and ripe dishes are placed on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt according to your taste. To dip or not to dip, more or less up to yourself.

Korean barbecue dipping sauce.

Material Rounds Talk:

a.5 tbsp glutinous rice flour, 10 tbsp water.

b.3 tbsp miso, 1 tbsp caster sugar, 1 2 tbsp chili powder (depending on your spicy taste), 5 cloves of garlic ground to puree, 1 tbsp miro, a pinch of salt to taste (no salty miso), 1 tbsp fish sauce. Method:

Mix the glutinous rice flour with water evenly, microwave it over medium heat for 3 minutes, take it out and stir it every 30 seconds, repeat the microwave several times until the glutinous rice flour becomes mochi-shaped, and let it cool.

Add ingredient B to method 1, stir it thoroughly, put it in a clean jar and seal it, place it in a warm place for 24 hours to let it ferment and become naturally sour, if you want it quickly, you can add some fruit vinegar to the dipping sauce (after Tongyou fermentation, the consistency of the dipping sauce will be reduced).

It's best to store it in the fridge and enjoy it slowly afterwards (especially in the tropics).

Note: The Korean barbecue dip starts out red (depending on the color of the paprika you're using) and gets darker and more flavorful as it ferments.

This sauce is also delicious when used to mix twigs and touch rice or dipped in white cut meat.