What is the urn that can be used as a barbecue called? What the hell is the pig whip in the barbecue

An urn that can be used as a barbecue, Xinjiang people make barbecue. The urn used is called a naan pit. And we have some areas in Hermes-Epitek. It's called a tandoor. There is also a crockpot called a crockpot. : Clay tank. and baking jars and the like.

In Northeast China, used liquefied gas cylinders are generally used to be converted into "hanging ovens" for barbecue. That's what you're talking about.

Stir-frying is one of the most commonly used cooking methods when we cook. When stir-frying, be sure to heat the pan first and then add oil. Put it all at once.

Put the seasoning in and stir-fry with a spatula. The main methods of stir-frying are cooked stir-frying, raw stir-frying, dry stir-frying, and soft stir-frying.

1. Cooked stir-fry means that the raw materials to be fried are processed or half-cooked first, and then fried in an oil pot, and seasonings and soup are added in turn.

Stir-fried dishes with marinade are crispy and delicious.

2. Stir-fry. It is to put the raw materials to be fried into a boiling oil pot and fry until it is half-cooked, then add seasonings and stir-fry, and when it is cooked. This.

The stir-fry method preserves the freshness and taste of the ingredients. If you need to add the soup, be sure to fry the water in the ingredients first.

and then put it in. 3. Dry stir-fry. It is also called stir-frying and dry-frying. Marinate the ingredients, then put them in a hot oil pan and stir-fry quickly, stir-fry until the surface turns yellow, and then add ingredients and seasonings to stir-fry together.

4. Stir-fry softly. It is also called slippery frying. Marinate the main ingredients first, then hang the paste with egg white starch, and put it in a half-hot oil pan.

Stir-fry the side to increase the oil temperature, until the oil temperature is 90% hot, then fry the ingredients, and wait until the ingredients are almost fried to put the main ingredients.

Add together and stir-fry. Add marinade and thicken out of pan. The softly stir-fried dish is smooth and tender.

The pig whip is an organ in the pig, which is the sexual organ in the boar.

Do you not know what a pig whip is, or do you suspect that it is a fake and want to ask what it is used to impersonate.

Hello, [Business Alliance Advisory Group] Mingpin Furniture is happy to answer your questions. Is the landlord talking about the thing that holds the food barbecue? It's called a barbecue grill, and it's sold in supermarkets and grocery stores.

Excuse me!

To the hardware store! Or a large farmer's market, you can see that there are ovens for sale! If you want to make your own barbecue, don't forget to buy charcoal at the farmer's market!

If you make your own barbecue and sell it, it is recommended to process an oven table by yourself! Or just ask your friends and anyone knows that ovens are sold there! Dear, don't forget to adopt yo! Momda.

Awnings. These sheds are available at local grocery markets.

Bigger supermarkets like Walmart. Carrefour and so on.

You can go to the barbecue place, there is a rental there.

There is usually a small shop outside the barbecue area.

1. The shed used for barbecue is called a folding tent, also known as an advertising tent and an awning. It can be used for outdoor exhibitions and product promotion, celebration parties, exhibitions and sales, tourism and leisure, field operations, food stalls, and barbecues.

2. Folding tents can be purchased online or purchased by local tarpaulin and tent business departments. **Determined by size and material, generally 2 meters x 2 meters specifications cost more than 100 yuan. Since it can be folded and disassembled, it can be stowed away in the car.

You can go to the wholesale market, and you can find someone who specializes in kitchen utensils.

Supermarket ......City copy....There will be a ...... to buy in places like thatIf you can't do it, you can go to the wholesale place to see (wholesale is cheaper, but you have to buy more to have it) ......5573

The one on the outer bread layer of the barbecue dragon skewer is starch dipped in cumin.

Barbecue dragon skewers, the outer layer is called breadcrumbs, and the fried skewers are usually coated with breadcrumbs.

Generally, the layer of bread outside the barbecue dragon skewers is generally made of starch.

Steps to prepare pork tenderloin.

1.Remove the white tendons from the pork tenderloin, cut it into thin slices horizontally, and mix well with salt, pepper, cooking wine, and monosodium glutamate; And hang the pulp with egg white bean flour.

2.Remove the stems of shiitake mushrooms and slice them into slices, and magnolia slices into slices. Cut the green onion into knots, slice the ginger and garlic, and remove the seeds from the soaked pepper and cut into oblique blades. Break the pan into 5 cm square (or round) pieces. Use soy sauce and pepper, cooking wine, monosodium glutamate, sugar, vinegar, salt, bean flour and fresh soup to make a sauce.

3.Put the wok on the fire, heat the pork oil (about 180), fry the meat slices in the pan, smooth and cook, and pour into a colander.

4.Leave the bottom oil in the pot, add mushrooms, magnolia slices, soak chili peppers, ginger, garlic, green onions, fry slightly, fry the meat slices well, cook in the sauce, put the pea seedlings, collect slightly, put the pot in a bowl, put the pot into the boiling vegetable oil pot, and fry until yellow.

5.Pick it up when it floats, put it into a nest plate, pour a small amount of boiling oil, serve the pot and the fried meat slices at the same time, and pour the meat slices on the pot while the oil is hot.

This sweet is called Cantonese sausage.

The practice of Guang's sausage.

1. The meat for the enema, the lean and fat meat is bought back according to the ratio of seven or three, and the lean meat is seven catties and three catties of fat in ten catties of meat, and two taels of Fenjiu (it is recommended to use red wine, and the color is very good). Three taels of white sugar (the sausage in the south is sweet, and there are also six taels), two taels of salt, two taels of light soy sauce, and in the past, it was necessary to add some nitrate to make wax products, this thing is estimated to be difficult to buy, and there is no it. If you have one, add four dollars.

These are the proportions of the marinated seasoning of the sausage, and we adjust the proportion according to the amount of cooking.

2. Cut the lean and fatty meat into small dices, and there are also those that cut the lean meat into thin slices, soak it in water to remove the blood and then cut it into dices, and wash it with warm water after the fatty meat is diced and drained with warm water. Put the seasoning in a large basin, pour in the diced fatty meat and stir well, marinate for about an hour, and then put the lean meat together and stir well. The main thing is that fatty meat is not as easy to taste as lean meat, so it is necessary to marinate fatty meat first.

3. The casing (the previous kind of pig casing had to be soaked in warm water and then pinch dry) Tie one end with hemp rope (now you can use cotton rope, don't use chemical fiber rope, it will melt as soon as it is baked), insert a wide-mouth funnel into the opening at the other end, pour the stirred meat from the funnel into the casing, and tie a section with a rope after filling a section. Blanch all the filled intestines in hot water at 70 degrees Celsius, and drain the water.

4. Put the scalded intestine on a pole and hang it in a windy place under the sun to dry (it is best to marinate it in winter). At night, use a small charcoal stove to bake slowly (I don't know if it's okay to bake at 45 degrees in the oven?). I haven't tried it, people with lofty ideals may wish to give it a try), and then take it out to dry the next day.

After five or six days of drying, the sausage will shrink, the appearance will become very oily, and the sausage will be ready.

3》Meat jujube is made of casing, because the shape resembles jujube, so it is called meat jujube.

2. Ingredients (calculated according to 100 kg of meat): 8-10 kg of refined salt, 8-10 kg of sugar, kg of liquor, kg of monosodium glutamate.

3. Filling and filling: Put the ingredients in the container and mix them together, and then put the ground meat filling into it and stir evenly until the meat filling is viscous. After the meat filling is stirred, it is poured into the washed casing, and tied into a red date-like shape of about 3-4 cm in size with a rope knot, which should be tight and free of gaps, and there is no air stored in the intestine meat.

4. Air-drying and boiling: Hang the meat dates in strings in a dry and ventilated place to air-dry. In spring and autumn, it is air-dried for about 15 days, and the degree of air-drying is elastic under acupressure, and the casing is dry and wrinkled.

After air-drying, the meat dates should be washed and brushed with warm water, and then boiled in a pot for about 15 minutes, and the water temperature is between 86 and 90.

Characteristics of the finished product: the color is red and bright, like red dates, sweet and salty, mellow and no sauce taste.