How to grill skewers to make them delicious, and how to grill skewers to make them delicious?

An authentic way to make Korean-style hot sauce.

Yola parenting.

Concern. Korean hot sauce is delicious whether it is used in cheese ribs, rice cakes, spicy cabbage, etc.! Do it together, and you don't have to watch Korean dramas anymore!

Change the ingredients.

Onions. A third of them.

Garlic. 6-7 pcs.

Apple. A third of them.

Red peppers. More.

Honey. 1-2 scoops. Vinegar. 1 scoop.

Sugar. 1 scoop.

Cooking oil. 1 scoop.

Light soy sauce. 3 scoops.

Wine. 3 scoops.

Method: Read step by step.

One of the most important components - red pepper, wash, if you don't have it, you can also use chili noodles or chopped pepper sauce, but the authentic one is still fresh red pepper, the amount should be a little more;

onion, peel off, wash and cut into small pieces; One of the essential ingredients in authentic Korean cuisine;

Take a third of the apples, peel and remove the seeds, wash them and cut them into small pieces; If not, it can also be replaced with pears; The authentic approach is, of course, Apple;

Garlic is essential, without it, the sauce is authentic; Peel the garlic and wash it;

Prepare the sauce except the garlic, onion, apple, and red pepper and stir well;

Put all the ingredients in the blender, blend until fine, and you're done! (There are just not many red peppers at home, so the color is a little lacking).

Precautions. If honey is not available, you can use white sugar instead, but authentic honey is better. You can also add a small amount of sugar with honey.

Today's ingredients are prepared in proportions to the amount of one bowl.

Report feedback.

Dislike. The best chili sauce Jingdong comprehensive online shopping**, how fast and good to save, quality is preferred!

The best chili sauce Jingdong brand good goods, one-stop purchase, **low price, worry-free selection, lightning delivery, enjoy an extraordinary good experience!

Beijing Jingdong Century Information Technology. Ad.

Chili sauce shopping on Jingdong, hot and low-priced, enjoy the best quality!

Chili sauce Jingdong, a little more choice, quality licensed, fast logistics, shaping a quality life.

Beijing Jingdong Century Information Technology. Ad.

How to make purple sweet potato balls.

Korean-style sweet and spicy sauce Jingdong comprehensive online shopping**, how fast and save, quality is preferred!

Beijing Jingdong Century Information Technology. Ad.

How to fry simple zucchini cakes.

1754** in the live broadcast.

Chicken dumplings with chopped green onions.

How to make Korean hot sauce.

Various practices of tomatoes.

Korean-style chili sauce customization OEM customization - Qingdao Dafeng Food.

How to make advertising bird's nest skin.

How to make curry rice.

How to make a banana milkshake.

The meatball method is very family-cooked.

**How to make authentic Korean chili sauce, genuine! Back home, how can you miss it?

Hangzhou Alimama software service. Ad.

How to make pasta sauce.

Homemade minced meat rice noodles.

A simple way to make oatmeal, without an oven, is a must-have.

How to make fried buns.

Mid-Autumn Festival taste - the secret of how to make moon cakes.

My radish bread.

Barbecue grill, chisel, high quality carbon. This is a must.

There are several common types of foods suitable for barbecue:

Meat: sausage, mutton, beef, chicken wings, all kinds of fish balls, shrimp balls, tribute balls, cuttlefish balls, lamb kidney, lamb tendons, chicken neck, chicken gizzards, chicken fillets, sheep whips, etc.

Fish and shrimp: fish (all types), squid, cuttlefish, shrimp, snail meat, dried fish fillet, crab, scallop, fresh shellfish.

Main classification: Barbecue is divided into two types: direct grilling and indirect grilling. Direct baking is divided into open fire and dark fire, and indirect baking is also divided into iron plate, stone plate, copper plate and so on. The requirements for charcoal are also different, and there are three kinds of charcoal suitable for barbecue in China.

Log charcoal is also divided into fruit wood and miscellaneous wood, fruit wood is, apple, pear, hawthorn and other hard wood barbecue taste is better, and miscellaneous wood including poplar, acacia, pine and other cork barbecue taste is general.

Roasting process: 1. Make a fire: first clean the oven and put it away, add charcoal (corn charcoal) to ignite, put charcoal to fully burn, and then use tongs to plane the charcoal fire and spread it into a fire layer with a thickness of centimeters.

2. Baking: Put the food skewers on the stovetop, and directly brush the oil (brush on both sides) for all meat and pork ribs, and then bake them over and over again. The skewers look like oil bubbles are tumbling, the color turns white and yellow to indicate maturity, the chicken should be roasted until there is a frying sound, the chicken wings are roasted until they are browned, and the chicken thighs are roasted with a knife and brushed with oil until browned, and there is no blood overflowing in them to indicate maturity.

The length of baking time should be determined according to the size of the heat and the variety of skewers, but it must not be burned. Brush with oil while baking, and sprinkle with spicy powder, cumin corners or powder when the food is ready for 9 years. Brush with oil and bake lightly before serving.

There are many types of barbecue, like some of the more common ones:

Barbecue skewers: barbecue lamb skewers, barbecue beef skewers, barbecue chicken skewers, grilled chicken heads, grilled chicken hearts, grilled chicken feet, grilled chicken gizzards, grilled chicken wings, grilled prawns, grilled fish balls, grilled shrimp balls, grilled ham sausages, grilled pork skins, etc.

Vegetables: roasted garlic, roasted leeks, roasted beans, roasted peppers, roasted eggplant, roasted shiitake mushrooms, roasted enoki mushrooms, roasted tofu skin, etc.

Aquatic products: grilled clams, grilled cockles, grilled oysters, grilled scallops, grilled skin shrimp, grilled crucian carp, grilled cod, etc.

The ingredients to be roasted are marinated in condiments and then roasted on an open stove or fire pit, on an iron frame on a bonfire, or on an iron grill until ripe. When using the open baking method, due to the concentration of fire, it is necessary to turn it frequently during roasting to make it evenly heated, and also to grasp the distance from the fire to ensure that the inside and outside are ripe and consistent. According to the different baking tools, it can be divided into two types: fork roast and skewer roast.

You can use pork, lamb and leeks as ingredients, and these foods are grilled with very good flavors.

Kebabs can be grilled lamb, as well as eggplant corn, basically the food can be eaten in the form of skewers, and it is delicious with barbecue ingredients.

There are so many things that can be grilled on skewers. Meat and vegetarian dishes are all available. And it can also be skewered together with each other. You can learn from the skewers in the skewer shop outside. Whether it tastes good or not depends on whether your seasoning is suitable or not.

After brushing the meat, bake one side and then the other, without turning it over. Nine dishes (Filipino vegetables) should not be roasted for too long and will be old, and they can be served with ingredients when they are seven or eight mature.

The dry humidity of the meat is that the meat skewers can absorb spices without falling and do not run water. If there is water flowing out, it will be diluted, it is not easy to maintain the flavor, and it consumes oil when it dries, so it should be held in the hand and the meat feels moist but does not come out of the water.

It is best to wrap seafood and fish clams and fillets in tin foil when grilling, so that the fish skin is not easy to burn and it is easy to store the delicious soup. Grill for about 2 to 3 minutes, the fillet is raised and ready to serve.

The best choice of fuel is charcoal, try not to use chemical charcoal. The special flavor of charcoal-grilled food comes from the aroma of grilled food when the charcoal is hot, so choosing good charcoal is the basis for enjoying the deliciousness. The charcoal fire generally burns for a long time and the fire is good.

Brush the grill with a layer of oil before grilling food so that the food doesn't stick to the rack. Use an iron brush to brush off the residue on the grill at all times to keep the grill clean so that it will not affect the flavor of the food.

The longer the food is grilled, the greater the loss of moisture and oil, and the drier the taste. Therefore, during the barbecue process, you should brush some barbecue sauce on the food to maintain the moistness of the food, but be careful not to brush too much at one time, which will cause the food to be too salty.

Salt can be used to taste. In addition, during the barbecue process, many fatty foods will drip oil when heated, and these oil droplets will produce a high flame when burned by charcoal, which will scorch the food on the grill.

Authentic diamond-shaped grill marks are definitely the icing on the cake for grilling techniques. It is not difficult to bake diamond-shaped baking marks, first of all, the charcoal fire temperature is required to be hot enough, and then the food is placed on the grill at a 30-degree angle, and when the food is fully heated, turn the food to a 30-degree angle in the opposite direction, and you can form a diamond-shaped baking mark.

My hometown is a food capital, and of course there are a lot of foods that go well with kebabs. Like the people of Zibo, we also like to go with wraps. Burritos are a very traditional food that is made by mixing flour and water, fermenting and then frying on a pan.

Fried burritos are usually torn into small pieces and eaten with the juice from the skewers. This combination can make the skewers better penetrate into the burrito, making it more delicious.

In addition to wraps, we also like to go with baked corn. Roasted corn is usually slowly cooked over a charcoal fire, turning golden brown and crispy on the outside and soft and juicy kernels on the inside. The grilled corn is coated with a layer of sauce and tasted with skewers.

If we had to go with a staple dish, we would also choose a steamed bun. Baked bun is a type of pasta made from steamed bread noodles that usually needs to be grilled over a charcoal fire until the surface is golden brown and the inside is soft and elastic. The grilled skewers are served together in a steamed bun, and the texture is great.

Finally, if you're looking for something a little sweet, we'll go for the sugar gourd. Sugar gourd is a traditional snack made by skewering fruits such as raisins, hawthorns, and goji berries on bamboo skewers, then dipping them in syrup, and finally air-drying them at room temperature. Eating it with skewers adds layers to the texture and gives it a little bit of freshness.

In short, my hometown, like everywhere else, has its own food culture and food pairing. These delicacies are our pride and a reflection of our culture.

First, marinate the tips of the chicken wings, add shredded onion and ginger, then turn in oyster sauce, light soy sauce, cooking wine, white pepper, chili noodles, salt, monosodium glutamate, knead evenly with potato limbs, and then marinate the saury in the same way, let it stand for 30 minutes for later use.

5. Then flatten the garlic and chop it into minced garlic, then add salt and cooking oil to the minced garlic and stir well for later use. Then cut the mutton into small pieces, skewer it with iron tongs, and when skewering, it should be fat and thin, so that it tastes better to eat it in the shed, and then skewer all the ingredients except the eggplant.

6. Put the eggplant with a flower knife and put the minced garlic, then put all the ingredients on the oven, rub the cooking oil according to personal taste, and add chili noodles, cumin powder, pepper and salt to roast deliciously.

The Hunan skewers are relatively simple and are usually served with rice products such as rice or pearl rice noodles. The taste of the skewers is relatively strong, and it is often paired with some light rice products to enhance the flavor.

At the same time, I also like Hunan snacks, such as stinky tofu with mushrooms, spicy crayfish with a tender texture, duck neck with crispy socks, and sweet roasted water chestnut crisp. These small dregs are eaten with skewers, and the taste is richer and satisfying.

In short, there are many delicacies in Hunan, and there are many choices of pairings, and different combinations can allow you to enjoy different flavors. Personally, I like to pair it with some light rice products, and I also like to try different ways to mix snacks and find new flavors of food.

In addition, Hunan also has some traditional snacks that go well with barbecue, such as:

1.Hunan Rice Noodles: Hunan Rice Noodles are based on rice noodles and are combined with a variety of delicious soup bases and ingredients. You can put the skewers in the bottom of the bowl and pour in the hot soup to cook, which is definitely a great dish to accompany the rice.

2.Bean skin: one of the special snacks in Hunan, mostly used to make spring rolls. The tofu skin has a chewy texture, and you can roll the skewers into the tofu skin, and add chopped auxiliary ingredients such as green and red peppers and onions to make it taste better.

3.Ham sausage: Hunan people love spicy food, and special chili sauce will be coated on the skewers, but if you think it is too spicy, you can use ham sausage to neutralize the taste.

In short, Hunan cuisine is diverse, and the way of pairing is also ever-changing, no matter what it goes with, it can evoke the unique taste of a place and make you immersive.