How do you make barbecue taste good? What seasonings are there for barbecue sauces?

Get ready for chilli flakes, cumin, blended oil, paprika, black pepper, garlic, onions, ginger (or ginger powder), and green onions! Mash the seasonings together and put them in a concoction vessel that adds a pinch of salt and sugar! The final step is to add boiled water and vinegar!

You can also add spices such as coriander according to your personal preferences! This will make for a delicious bowl of Korean sauce!

If it's convenient, you can also go to the mall to buy some barbecue sauce and barbecue condiments! It's more convenient that way!

When it comes to Korean food, the most impressive thing is Korean barbecue. Korean barbecue is all about the original flavor and is supplemented with different sauces for dipping. In several ways, Korean barbecue is different from Chinese barbecue.

In terms of cooking ingredients, the selection of Chinese barbecue ingredients is very wide, and almost all meat and vegetable raw materials can be selected. Korean barbecue, on the other hand, is mostly based on meat and seafood, and the selection of ingredients is very strict, such as roast beef, which only uses beef beef tenderloin.

In terms of cooking techniques, Chinese barbecue mainly uses charcoal as fuel, and uses a dark fire to grill or grill into a dish. Korean barbecue, on the other hand, uses gas or dry charcoal as fuel, and uses a grill tray to indirectly transfer heat to make a dish, which is simply "frying". Because the current Korean barbecue has a special exhaust system, it is cleaner and more hygienic than the Chinese barbecue.

In terms of flavor type, Chinese barbecue often changes according to people's different taste preferences, such as cumin, spicy, five-spice, cumin spicy and other flavor types; On the other hand, the flavor of Korean barbecue is mainly determined by the juice of the marinated ingredients and the juice of the ingredients that are dipped after roasting. Of course, different ingredients with different marinades and dips will form different flavor profiles. When marinating ingredients for Korean barbecue, the "five spicy" ingredients are generally used, namely chili, garlic, onion, ginger, and green onion.

"Spicy" is the main taste of Korean barbecue, and under the action of marinade and dipping sauce, it will present "five flavors" when eaten, that is, sweet, spicy, salty, sour, and bitter, and the dipping sauce mainly plays the role of tonifying the flavor.

In terms of color, most dishes made with Chinese barbecue methods are golden or brownish-red, while Korean barbecue is lighter in color and mostly reflects the color of the marinade.

In terms of taste, most of the Chinese barbecue dishes are relatively dry, reflecting the dry and fragrant taste; Korean barbecue dishes, on the other hand, are generally fried until medium-rare or freshly cooked, reflecting a tender and refreshing taste.

In terms of seasoning methods, in addition to the large and thick raw materials that can be marinated in advance, the small and thin raw materials and vegetarian dishes generally do not need to be marinated, but are often directly seasoned during the roasting process. For example, during the roasting process, sprinkle refined salt, cumin powder, chili noodles, pepper noodles, monosodium glutamate, etc., and brush with sesame oil or salad oil from time to time. The ingredients of Korean barbecue must be marinated and tasted.

When marinating, some fruits and onions are generally added to make the finished dish fragrant but not greasy. In addition, Korean barbecue is no longer seasoned during the grilling process and is only used with a dipping sauce to replenish the flavor when eating.

In terms of dining form, Chinese barbecue is usually grilled by the chef and served to the table for guests to eat. Korean barbecue, on the other hand, is made by the guests themselves, which adds to the fun of the meal.

It is best to use charcoal grilling for barbecue, although it is not healthy, the aroma of charcoal grilling is incomparable to electric grilling, and it is very fragrant to chew with a little smoky taste.

If you want to barbecue meat, it is best to marinate the meat first, and the meat should have a little fat or skin, and then put the meat on the grill, the charcoal fire should be strong but there can be no open flame, and the meat should be cooked with the heat brought by the smoke, and the surface of the meat should be brushed with a layer of oil to prevent the meat from burning. When the surface of the meat turns yellow, add salt and pepper to increase the flavor of the meat. Until the meat turns golden brown and has a rich aroma, you can enjoy your meal.

When roasting vegetables, the heat should be smaller, and the surface of the vegetables should be brushed with oil before roasting, and the oil should be kept on the vegetables during the roasting process, otherwise the vegetables will easily become mushy and burnt. It is also to put cumin and pepper before the vegetables are about to cook, and after the seasoning is ready, add oil until they are cooked. I don't like to eat vegetables too much when I barbecue, and after the vegetables are roasted, the water is basically lost, and the dry ones are not delicious.

In fact, the most delicious thing about barbecue is the black pepper flavored barbecue sauce: add 3 1 soy sauce and 4 1 sesame oil. The sauce is ready! (For the rest, it's up to you to play freely, and your friends will want to try your craft too!) ) to.

1. Cumin powder.

Cumin powder is mainly made by mixing and grinding a variety of spices together. Cumin powder is one of the most commonly used seasonings in life. It is often used in cooking beef and mutton, which can remove its fishy smell and make its meat more tender.

2. Paprika.

Paprika is a red or reddish-yellow, oily and uniform powder, which is a mixture of red peppers, yellow peppers, chili seeds and some chili stalks, which has the inherent spicy aroma of chili peppers, and smells pungent and sneezes. The authentic one should be made of stone mortar.

Pounded out, you can also directly use dried chili peppers, put them in the sun or roast them in a pot with a simmer and mash them into powder.

3. Pepper.

Pepper powder (hú jiāo fěn), also known as ancient moon powder.

It is made by crushing the fruit of the tropical plant pepper tree, and is mainly produced in India, Vietnam, Indonesia, Thailand, Singapore and other countries, Guangdong Province and Hainan Island in China.

There is also production. Pepper is one of Hainan's most famous specialties, and it is both a great condiment and a precious medicinal herb.

4. Five-spice powder.

Five-spice powder is a seasoning that grinds more than 5 kinds of spices into powder and mixes them together, which is often used to spread on chicken and duck meat before frying and frying, and can also be mixed with fine salt as a dipping sauce. It is widely used in oriental cuisine for its spicy flavors, especially for baking or stir-frying meat, stewing, stewing, simmering, steaming, and boiling dishes for seasoning.

5. Barbecue powder.

Barbecue powder is a compound condiment that can be added directly. The roasted product has a natural barbecue color, a faint cumin aroma and an attractive salty aroma; The taste characteristics of the product are salty, fresh and fragrant, and the soft cumin fragrance is favored and recognized by the majority of consumers.

Main ingredients: 5 spoons of chili powder, 6 spoons of cashew nut powder, 1 spoon of sugar, half a spoon of spicy fresh food, 1 spoon of thirteen spices, 4 spoons of cumin powder, 10 spoons of peanut flour, 2 spoons of soybean flour, 3 spoons of barbecue flavor king, 2 spoons of green onion powder, chicken essence, a little salt.

Manufacturing process: Add the above ingredients in proportion and stir well.

2) Salt and pepper grill toppings.

Main ingredients: 10 tablespoons of salt, 1 tablespoon of Sichuan pepper powder, a little spicy fresh, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of meat seasoning, 1 tablespoon of monosodium glutamate, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of garlic powder, half a spoon of five-spice powder.

Manufacturing process: Add all the above ingredients, stir well, then pour into a blender and stir into a powder.

3.Barbecue stall with New Year's Disturbance Party [2].

Main ingredients: 150 grams of peach crisp, 90 grams of cashew nuts, 120 grams of dried chili peppers, 150 grams of fennel, 80 grams of peanuts, 150 grams of soybeans, 240 grams of cooked sesame seeds. 90g of white pepper, 150g of cumin powder, 120g of monosodium glutamate, 30g of thirteen spices, 60g of chicken powder, 120g of spicy fresh.

Manufacturing process: Step 1: Put the peach crisp, cashew nuts, dried chili peppers, and fennel into the oven, bake them at low temperature, dry and fragrant, and take them out for later use.

Step 2: Heat the pot without oil, put your hands in the pot with a slight tingling sensation, then pour in the white sesame seeds, fry until full, then pour out and set aside.

Step 3: Heat the pot, pour in a little oil, add the peanuts, stir-fry until the peanuts are crispy and fragrant, pour out and set aside. Soybeans are also fried.

Step 4: Pour the peach crisp, cashew nuts, dried chilies, white sesame seeds, peanuts and soybeans into a blender and stir into a powder.

Step 5: Add the remaining other seasonings to the ingredients in Step 4 and stir well.

Step 6: Store in a cool and ventilated place in a closed section.

4) Sprinkle with barbecue.

Main ingredients: 13 tablespoons of salt, 40 tablespoons of monosodium glutamate, 8 tablespoons of chicken powder, 8 tablespoons of sugar, 4 tablespoons of black pepper powder, 8 tablespoons of Totole Delicious Treasure.

Manufacturing process: Add all the above materials together and stir well. Then all of them are poured into a pulverizer and stirred into a powder.

5: Barbecue sprinkler (2).

Main ingredients: 5 spoons of white sesame seeds, 5 spoons of meat powder, 5 spoons of spicy fresh, 5 spoons of five-spice powder, 8 spoons of chicken powder, 20 spoons of salt, 3 spoons of white pepper powder, 6 spoons of thirteen spices, 5 spoons of umami treasure, 10 spoons of cumin powder, 7 spoons of monosodium glutamate, 20 spoons of curry powder.

Manufacturing process: Add all the above ingredients in proportion, stir well, and then put it in a pulverizer and beat it into powder.

6: Lamb skewers are densely spread.

Main ingredients: 4 spoons of special flavor, 6 spoons of spicy fresh, 6 spoons of white pepper powder, 6 spoons of peanut flour, 20 spoons of monosodium glutamate, 4 spoons of curry powder, 16 spoons of chicken powder, 10 spoons of soybean powder, 10 spoons of Xian Weibao, 6 spoons of garlic powder, 6 spoons of meat powder. Thirteen incense and three burns.

Manufacturing process: Add the above ingredients in proportion, stir well, and then put them all into a pulverizer to beat into powder. Go for it.

7) Sprinkle lamb kebabs.

Main ingredients: 10 tablespoons delicious, white pepper sedan chair reputation.

1. Prepare the ingredients: 50 grams of chili noodles, 10 grams of Sichuan pepper powder, 30 grams of cumin powder, 10 grams of salt residue, 40 grams of white sesame seeds, 15 grams of sugar, 15 grams of chicken essence, 10 grams of pepper, 10 grams of thirteen spices, and 10 grams of spicy fresh seasoning.

2. Mix and stir evenly.

3. Fill the combustion beam wide into an oil-free and water-free container and seal it well! To brighten the skin to avoid moisture knots.

4. When eating, take some and put it in the barbecue box, and sprinkle it directly on the grilled food.

5. Finished product drawing.

The seasoning of the barbecue sauce is as follows:

1. Cumin powder.

Cumin powder is a seasoning that most people enjoy. It is mainly made of star anise, fennel and other spices after grinding, and cumin powder is generally used to remove the smell of beef and mutton skewers.

2. Barbecue powder

The smell of barbecue powder is fragrant, and the grilled food is very tempting and can make the food taste more delicious. Barbecue powder is generally used to roast lamb, chicken, vegetables, and soy products.

3. Pepper.

There are two types of pepper for barbecue, one is white pepper and the other is black pepper. White pepper has a stronger smell and black pepper has a weaker smell.

4. Chili powder

The chili powder used for barbecue is generally a red powdery substance, which is a mixture made by grinding red peppers or chili seeds, and it tastes very spicy.

5. Cinnamon powder

Cinnamon powder is generally a powdery substance made from grinding cinnamon and other ingredients, and cinnamon powder is generally used to make ingredients such as baked bread.

6. Curry spine powder

The curry pink is golden in color and is a seasoning with at least fifteen spices mixed together. Curry powder has a very strong smell, and the use of curry powder can enhance the flavor of the food.

7. Sichuan pepper powder

Sichuan pepper powder is a seasoning that is often used in life, and it can make food more fragrant when used in barbecue. Sichuan pepper powder is mainly ground from Sichuan pepper as raw material, and is mainly used in making meat, which can make the meat full of flavor.

8. Fennel granules

Fennel grains have a good smell and can be used to grill meat to achieve the effect of removing the smell. Fennel grains are the best choice for making meat.

9. Barbecue sauce

Barbecue sauce is now widely used by people and is made from the extract of natural spices and many auxiliary ingredients.

10. Edible blended oil

Condiments that are indispensable in blended oil barbecue can make food products easier to cook and at the same time ensure the tenderness of the food.

Barbecue seasoning requires pepper, barbecue sauce, soy sauce, oil, salt, cumin powder, tomato paste, Lao Gan Ma, chili powder, five-spice powder, etc.

Precautions for grilling

The use of oil in the barbecue process is very important, don't rush to brush the oil on the meat food that has just been grilled, wait for the food to be roasted hot, tighten and then brush the oil, and brush the oil when other foods can be baked. Don't brush too much oil, take no dripping oil after brushing as the standard, and try to avoid oil dripping into the barbecue during the baking process. When baking, turn diligently to avoid baking.

When releasing raw food, pay attention to a little distance from the food that is about to be baked to avoid contaminating the cooked food. Don't eat food that hasn't been baked. Grilled food, especially meat, is harmful to the human body, so do not eat it.

When adding charcoal, it should be noted that you should wait until the newly added charcoal is completely burned before grilling, because the charcoal is easy to produce harmful gases when it is not completely burned, which is not conducive to health.