How to mix meat for barbecue, how to mix barbecue meat deliciously

The meat is generally made of hind elbow meat (lean pork) or pork belly. Personally, I prefer pork belly to be fat and lean, and the taste is fragrant but not greasy, thin but not woody, which is a good choice for making barbecue or fried meat slices. Knife processing generally adopts two methods: slicing or dicing.

Ordinary pickled 1 kg of meat slices, 5 grams of salt, 2 grams of monosodium glutamate, 5 grams of soy sauce, 4 grams of white sugar, 2 grams of cumin powder, 5 grams of chili powder.

For other flavors of marinadery, you need to go to a condiment shop to buy some compound sauces such as barbecue sauce, hoisin sauce, pork rib sauce, oyster sauce, abalone juice, etc. Of course, these seasonings are not added together, but selectively according to your personal preferences. When marinating, you can add a little tender meat powder (natural papain, it has the effect of tenderizing and enzymatic hydrolyzing proteins), and the amount of addition is 2 grams of meat.

The taste is more tender.

I'll talk about it.

If you want the meat to be tender, you can buy a small bottle of tender meat powder or loose meat powder, don't put more, put more meat will be a little rotten, shredded onions or small pieces, pour some water into it, the purpose is to dissolve the seasoning, wash your hands, stir and stir, and grab it.

For beef, this method is also possible.

Another: Put a little beer instead of water to improve the freshness and remove the fish.

2 tablespoons of soybean paste, 1/2 tablespoon of chili paste, 1/2 tablespoon of minced garlic, 1/2 tablespoon of sugar, 1/2 teaspoon of chopped green onion, 1 teaspoon of sesame oil, 1 teaspoon of sesame noodles, stir these together.

Here's how to mix the barbecue deliciously:

Mix the salt, soy sauce, sugar, cooking wine and pepper well, and add a little if you like chicken bouillon. When they are well mixed and the salt and sugar are completely dissolved, pour the seasoning over the pork and marinate for 1 to 2 hours.

Spread chili powder, cumin and a small amount of oil on both sides of the marinated meat, then grill over a charcoal fire. Remember to turn the dough often when baking. The time depends on the size and thickness of the pieces you are cutting.

The main thing is experience, and even if it is baked for more than ten minutes, it will be cooked. It can also be baked in the oven.

1. What can be grilled for barbecue.

1.For pork, you should choose the meat of this part of the ribs, because the meat of this part is more delicious, and it is a little fat, fat but not greasy, and more delicious, this is pork belly.

2.For beef, you can choose the meat on the ribs, the meat on the shoulder is the easiest meat to grill, and the meat on the ribs is more chewy and tender.

3.In the case of chicken, any part of the chicken is a good grilling ingredient, but when marinating the chicken, we can first soak it in lemonade, because this way the chicken can be soaked and it can remove the fishy smell.

4.Seafood can be everything, but it must be fresh, and stale seafood is easy to have a fishy smell and will not be delicious. Barbecue can be grilled anything.

Second, how to make barbecue more delicious.

1.Prepare a piece of pork belly, cut it into thin slices, and bake it in the oven for about two minutes minutes before eating, don't bake it for too long, if it takes too long, the meat will become charred or too hard. And when roasting, we should pay attention to try to bake it over low heat, because it is easy to burn over high heat.

2.The charcoal we choose is best of good quality, because it burns for a long time and the fire can be controlled very well. And the smell of good charcoal will make the barbecue more delicious.

3.For the grill, we need to wash it carefully and clean the residue left over from the last grill, which is conducive to ensuring the purity of the taste of the barbecue.

4.When we are grilling, we should also brush the food with the right amount of sauce during the grilling process, so that we can maintain a humidity of the food, so as not to make the food too hard.

5.It is particularly important that we put salt in the process of grilling, and the purpose of this salt is not to make the food more delicious, but to protect the environment and prevent smoke pollution.

Barbecue can be grilled anything.

Barbecue can be grilled anything. In fact, barbecue is not only about grilling meat, but also about vegetables and mushrooms. There is a large range of barbecue products, and it is not limited to one product, so if you like barbecue very much, you can grill other foods that you like to eat when you learn to grill meat.

And you can also innovate to your liking and configure your favorite base.

The barbecue can be sprinkled with some cumin and chili powder, and the taste is still very good!

The meat for barbecue is prepared as follows:

1. Ingredients: 1 kilogram of plum head meat, 45 ml of light soy sauce, 45 ml of Liuxiao Bu Brother wine, 15 grams of oyster sauce, 10 grams of honey, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of black pepper powder, appropriate amount of chili powder, appropriate amount of cumin powder, appropriate amount of Sichuan pepper powder, appropriate amount of salt.

2. The practice is as follows:

1. Wash the plum head meat and cut it into pieces about one centimeter thick. Marinate for thirty minutes;

2. Put light soy sauce, cooking wine, oyster sauce, honey, green onion, ginger and garlic, and black pepper into the meat and grasp well;

3. Wrap the meat in plastic wrap and put it in the refrigerator for 24 hours;

4. Mix well with chili powder, cumin powder, and pepper powder.

The most important thing to get a good barbecue flavor is first: the meat should be good, and second: the marinade used should be good.

Vegetarian grilling: The food does not need to be seasoned, it is grilled directly on the fire, and most of the fish is used, which can not only retain the original flavor, but also have the effect of removing the fish.

Salt grilling: Rub the whole body with salt and then grill, which is suitable for grilling fish and seafood.

Miso yaki: Grilled on one side and coated with salt and soy sauce, then coated with miso to add flavor, with fish, tofu and radish to highlight its mellow and unique flavor.

Kabayaki: When grilling a long strip of fish, the belly of the fish is cut open and the bamboo strips are crossed through the fillet, so it is named because it looks like a pampa leaf at first glance, and the most famous is the kabayaki eel (grilled eel).

Teriyaki: Grilled on one side and coated with a thick sauce on the other, repeating until the ingredients are cooked through, and is more commonly used for fish with thick fat.

Undanyaki: Mix the egg yolk with the sea urchin sauce and spread the sauce evenly on seafood ingredients such as abalone and shrimp while grilling, so that the grilled ingredients can have a bright yellow color, which is quite attractive.

A little cut and dipped in some barbecue juice will be more delicious.

1.Prepare the materials, 2Slice the meat, put in green onions, ginger slices, barbecue ingredients (salt and various seasonings in the ingredients have been matched), add vegetable oil and a little oyster sauce, and it is easy to paste the pot. Mix well and marinate for a while.

3.Shred the oyster mushrooms and prepare.

4.Heat vegetable oil in a baking dish.

5.Arrange the slices evenly on a baking sheet, or stir-fry like a stir-fry over medium heat. After a few minutes, you can pinch out the green onion and ginger and discard it.

6.Start another pot, add an appropriate amount of vegetable oil, and after the oil is hot, directly put in the king oyster mushrooms and stir-fry over low heat, so how good is the overall arrangement, when they are in the pot, I am not idle, peeling the fruit and cutting the fruit.

7.After the oyster mushrooms are fried and slightly charred, put in the classic chili sauce (in fact, it is the beef chili sauce made by yourself), put other sauces, and sprinkle some sesame seeds and cumin when out of the pot.

8.Here the rice is served, the salad is mixed, the garlic slices are sliced to let it oxidize, and the chili sauce is squeezed and mixed, and the delicious barbecue bibimbap is served.

1 tbsp powder, 3 tbsp rice wine, raw.

2 tablespoons powder, 2 shallots, a trace amount of five-spice powder.

Classmates who have eaten Raise your hand to indicate that my personal approach does not represent everyone.

Recipe: 20 grams of Orleans ingredients, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of water.

The night before, cut the meat into slices of about 1 cm, put it in a container, add the barbecue marinade (the kind I used to taste cumin), salt, water, mix well, cover with a lid, and put it in the refrigerator to refrigerate.

2.When eating the next day, take it out of the refrigerator, lay it flat on a baking sheet, preheat the oven, and bake at 230 degrees for 20 minutes.

3.After baking, cut into cubes of about 1 cm.

4.Shred the cucumber, cut the lettuce into small pieces, and chop the coriander.

5.Fill the bowl with rice and top with the cut ingredients.

6.Note (don't fill it too much, it will be difficult to mix).

7. Mix all the ingredients with the rice and eat.

It's not easy to do it yourself. A friend joins the Flaming Mountain Barbecue Rice. The recipes and materials used here are patented.