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Anonymous users2024-02-08It is generally pulled over medium heat. Grilled chicken is generally OK for 30 minutes. The marinated chicken tastes good in an hour.
In general, the raw materials are cooked over medium heat first. Then bake the color over low heat. And those sauces are the practices of various masters.
Please cheer me on. Thank you.
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Anonymous users2024-02-071. Marinating recipe for meat skewers.
Marinating recipe 1: Lamb skewers cut into small pieces about 3cm square), 200 grams of cumin powder, 200 grams of garlic, 150 grams of chili noodles, 250 grams of shallots, 100 grams of high liquor, 50 grams of salt. After grabbing and mixing evenly, marinate on low temperature overnight.
Marinating recipe 2: 500 grams of mutton (leg meat is the best), 15 grams of refined salt, 5 grams of pepper, 50 grams of sesame seeds, 3 grams of cumin, 5 grams of cumin, 5 grams of pepper powder, 15 grams of flour, a little chili powder. After kneading and mixing, marinate for more than 3 hours.
Marinating recipe 3: 500 grams of mutton, 15 grams of refined salt, 5 grams of pepper, 50 grams of sesame seeds, 3 grams of cumin, 5 grams of cumin, 5 grams of Sichuan pepper powder, 15 grams of flour A little flavor (chili powder). After grabbing and mixing evenly, marinate on low temperature overnight.
2. Marinating recipe for chicken wings, chicken thighs and duck wings.
90 grams of spicy and stinky dry ingredients, 40 grams of refined salt, 50 grams of monosodium glutamate, 40 grams of special fresh No. 1, 40 grams of green onions, 40 grams of minced ginger, 20 grams of loose meat powder, 10 grams of sugar, 50 grams of cooking wine, 200 grams of corn starch, 20 grams of chicken flavor, stir well, and marinate until about 1 hour. (The meat raw material is 5 kg, and it can be reduced proportionally for household use.)
3. Baking powder formula.
Barbecue powder recipe: cumin powder 50g, Wang Shouyi spicy fresh 60g, salt 10g, soybean noodles 100g, chicken powder 20g, chili noodles 50g.
Salt formula: 360g of salt, 100g of monosodium glutamate, 40g of meat treasure, 40g of ethyl maltol, 200g of cumin powder, 200g of chili noodles, 400g of spicy fresh.
Vegetable baking powder: 500 grams of red starch, 1500 grams of refined salt, 400 grams of monosodium glutamate (fine powder), 2 packs of special fresh No. 1, 420 grams of thirteen spices, 30 grams of sugar, 150 grams of sesame seeds, 50 grams of comfrey powder (edible and spices).
4. Method: Mix the above ingredients evenly, scoop up the fragrant powder with a spoon and sprinkle it on the vegetables when roasting vegetables, sprinkle about 1 gram on each bunch, and then use a brush to dip it in oil and brush evenly. (You can also choose how much to put according to your taste).
5. Secret sauce method: Mix 150 grams of sesame paste, 200 grams of peanut butter, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 40 grams of special fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, and 40 grams of salt, put them in a container, chop 500 grams of pickled pepper and 200 grams of Pixian bean paste into a puree, put them in an oil pot (1500 grams of salad oil), fry the red oil over medium and low heat, pour it into a container filled with seasonings, stir evenly, seal it for 12 hours and set aside.
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Anonymous users2024-02-06Ingredients: onion, green onion, garlic, soy sauce; Here's how:
1. Prepare a piece of pork belly and clean it with water.
2. Cut the meat into thin slices and put it in a clean glass basin, and the fat meat is also left.
3. Cut the onion into small pieces, mince the green onion and garlic, and pour it into the meat together with the soy sauce.
4. Stir the meat and soy sauce with your hands.
5. Cover with plastic wrap and put it in the refrigerator for 5-6 hours, then you can take it out and wear skewers and bake it.
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Anonymous users2024-02-05Materials
Onion 1 pc.
Hind leg lamb 3 catties.
Appropriate amount of jade change finch rice starch.
Ginger slices 8-9 slices.
Essence of chicken to taste.
Kebab is a practice of the marinating method of kebab in Dongye
1.Buy fresh lamb hind leg meat, which is fat and lean, and is very suitable for roasting. Let the store cut it into pieces.
2.Wash with cold water and grasp evenly. (Don't control the lamb too dry) <>
3.Add the cornstarch and grasp well. Depending on the amount of lamb you bought, put an appropriate amount of starch.
4.Feel like each piece of meat is covered with starch paste. (The purpose of adding cornstarch is to make the lamb not lose moisture when roasting, and it can be roasted with a charred taste on the outside and tender on the inside!) ）
5.Put the chopped onion into the lamb and grasp well.
6.Put in the sliced ginger, or add some chicken essence to adjust the taste. Grasp well.
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