What should I pay attention to when marinating the ingredients when grilling my own barbecue?

Barbecue barbecue, first of all, you have to understand the ingredients, I am fat, carnivores, vegetarian not to say, just talk about meat. Generally speaking, there are two types of meat: thin and thick, whether you buy it or cut it yourself.

The thin one is generally beef and mutton, and it is a fresh mouth. The thickness should be about 3 mm, and it is close to five millimeters in the sky. Roasted with such a thickness has both a delicious gravy and a good texture.

The pork must be thick, generally about 8 mm to one centimeter, otherwise the chewy taste will not be good, and the aroma will not be strong.

Do not add salt when marinating, as the marinated sauce itself has a salty taste; Don't add cooking wine, adding onions can help the mutton to get rid of the smell, and the onions can also be roasted and eaten, which is also very fragrant.

Grill your own, it's best to go to a more famous barbecue restaurant or Western restaurant, and find a way to buy a little sauce back, of course, if you don't have too many requirements for taste, it doesn't matter. Western food sauce is more complicated, like the red wine sauce in the chop house, you have to bake the beef bones first, stew it for 6-8 hours with the boiled tomato sauce, and then add red wine to spice it, just when collecting the juice, you have to add three kinds of high-quality red wine to collect the juice, use the evaporated alcohol to completely dissolve the residual meat, leave the aroma of the wine, a barrel of sauce to the end, the loss rate is more than 70%.

Wash and cut the meat after buying it, (the mutton is tender, not well handled but has a slight smell, the beef is tough, it must be roasted for a longer time, the pork is easy to roast but slightly fatty, it depends on the individual's own choice) pour in a little honey, salt and cooking wine, stir evenly and let stand for half an hour. If it's a barbecue the next day, the headlines can be prepared in the evening, and the flavor is added to the refrigerator overnight.

Brush the meat with a thin layer of oil before grilling, otherwise the meat will get old easily, but don't brush too much, it will cause a big fire to roast the meat. Personally, I prefer to sprinkle a handful of cumin granules at the end, not cumin powder, which will make me feel like I am eating barbecue in the savannah.

Chicken wings must be double-sided and marinated in advance; Other half-cooked ingredients, such as fish tofu, meatballs, sausages, etc., can be grilled before brushing the sauce; If it is a roasted vegetable, it is recommended to add seasoning after roasting, and if you put it in advance, it will come out of the water, and it will not taste too good.

Depending on which flavor you like, if you have a heavy taste and like the flavor of spices, marinate it first to make it more flavorful. This is also the practice of the vast majority of barbecue restaurants. But if you eat too much of this taste, you will be very tired.

I prefer to eat the original taste of meat, not marinated in advance, grilled directly, and sprinkled with some salt and chili pepper noodles and cumin sesame seeds when cooked, which is very delicious.

My personal experience and suggestion, lamb skewers, chicken hearts, chicken gizzards, lamb kidneys, etc. are grilled directly, and seasonings are sprinkled while grilling, which is delicious. Grilled chicken wings, chicken necks, pork belly, etc. need to be marinated in advance and then grilled, and they taste delicious. My friends who often barbecue at a bar also agreed with my suggestion.

The taste depends on the taste of each person, and the taste of each place is different, some should be salty, some should be light, some should be sour and some should be spicy. There are masters everywhere, and people everywhere have to find masters from all over the place in order to eat refreshingly. As for the astonishing taste, no one dares to guarantee this.

Marinate in the sauce and try grilling a few skewers to taste the taste. If you feel that it is light, you can add salt or brush the sauce again, if you think it is just right, then add some chili noodles and cumin, and you can eat it directly. Eat while roasting, the hot mutton, sizzling oil, bite down, full of meat aroma.

If marinated in advance, it will be more flavorful. Besides, there is no conflict between marinating meat and sprinkling seasonings during barbecue, and I have the impression that only Korean barbecue is dipped in a saucer, and the barbecue in our country is grilled when it is cooked.

To marinate meat at home, you need to cut pork belly, beef and mutton into long pieces, put in some seasonings, add onions, marinate for half an hour, and then put it in the refrigerator to refrigerate. Add cooking wine to seafood, add seasonings, grill directly, change the chicken wings to flower knives on both sides, put seasonings, marinate for half an hour, and grill directly.

Grilling at home is very budget-friendly and very clean and hygienic to make. When making pork belly, beef and mutton, first of all, wash the meat, cut it into long pieces, put some light soy sauce, dark soy sauce, thirteen spices, pepper, cumin powder, chili flakes, put some sugar, add some salt, and stir well. Chop some onions, put them directly into the meat pieces, add some cornstarch and stir again.

After half an hour, when the meat is flavorful, put the marinated meat pieces in the refrigerator and refrigerate for an hour, then take out the meat and skewer it directly, and put it on the fire to grill.

To make a barbecue at home, the meat should be marinated in advance, and the marinating time should be at least half an hour, and it is best to put the meat in the refrigerator for a while, so that the meat from the barbecue will be more tender and tasty. When grilling, you should master the heat, the fire is too big, the surface of the meat is baked, but the inside is not cooked, so it should be roasted slowly over low heat.

When making barbecue, the meat should be marinated with flour first, you can put a little dark soy sauce, oyster sauce and peppercorn powder and cornstarch to transfer evenly.

I think you should add some cooking wine, salt, light soy sauce, dark soy sauce and chopped green onion to marinate, so that you can remove the smell and enhance the freshness.

I think you should pour some barbecue sauce on top of the meat, sprinkle some cumin powder, and knead it well.

Materials

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.

Marinade oil, five-spice powder, Sichuan pepper powder, light soy sauce, cooking wine, starch, oyster sauce, chicken essence, salt, green onions, garlic, and onions are required for barbecue. There are three steps to grilling, and the following is the detailed operation:

Steps.

Wash the pork belly.

Prepare a piece of pork belly and wash it with water.

Stir to combine. Cut > meat into thin slices and place in a clean glass basin. Cut the onion into cubes, mince the green onion and garlic, and pour it into the meat together with the seasoning. Stir to combine.

Refrigerate. > covered with plastic wrap and put it in the refrigerator for 5-6 hours, then you can take it out and wear the skewers.

The barbecue is so marinated that it tastes strong.

I will, there are many ways, what you have to learn to drown.