How to marinate the things in the hanging oven How to marinate the barbecue in the hanging oven

Self-pickled radish is sour and salty and crispy】 Ingredients: The only ingredient: several large white radish.

The only seasoning: salt. Method:

1. Wash the radish, drain the water, and peel off some lumps slightly, but you don't need to peel it, the sour radish with skin can be crispy! 2. Then cut it into small pieces about the thickness of your thumb, put it in a large basin, sprinkle with some salt, mix well, and leave it for a while. 3. After about an hour or two, the radish will pickle some water, and we will put the radish in a large jar with this water.

4. Close the lid and leave it for about a week. During this period, the radish will continue to come out of the water, and you can use clean and oil-free chopsticks to turn it properly so that they can enjoy the moisture of the pickled water evenly. If you like to eat spicy sour radish, you can also put a few chili peppers in it and soak it together You can eat it after a week, no need to put vinegar, it turns sour on its own, it is very crispy, and the parts with the skin are particularly crispy!

It can be eaten as is, or it can be used to cook dishes with other ingredients. Every time you use clean and oil-free chopsticks to pick out the amount you want to eat, let it continue to marinate the rest, after a long time, the taste of sour radish will be softer and tougher, this is completely personal preference :) Sweet and sour and refreshing radish raw material:

Main ingredients: a white radish, sugar, white vinegar, salt Optional ingredients: carrots, sesame seeds, red peppers, pickled peppers Method:

1. Peel and wash the white radish, rub it into thin slices with a chipper, and then peel a little shredded carrot for garnish (the medicinal value of carrots is also very high, killing two birds with one stone) 2. Add a little salt, mix well, and leave it for about 20 to 30 minutes, this process can remove the ajerky taste of the radish After a few minutes, the radish slices have become soft, and a lot of water is forced out by the salt, and the water is poured out; Wash the radish with cool boiled water, then pour out the water 4, add sugar and white vinegar to taste, and mix well. You can put more sugar and vinegar, depending on your taste. 5. Let it sit for about half an hour, and the sweet and sour radish can be eaten.

6. Sprinkle a little cooked sesame seeds to make the shape more beautiful, the taste better and increase nutrition; Add red pepper and pickled pepper to make radish raw have a sour and spicy taste Characteristics Sweet and sour, appetizing and stagnation, simple to make.

Cool to ferment in a small brick house.

Summary. Hello dear. We're happy to answer your questions. The marinating method of hanging oven barbecue is as follows, please refer to:

1. Dry marinade recipe: put the pot on the fire, add 800 grams of human salt, 80 grams of green pepper, fry over low heat, then add 50 grams of sand ginger powder, 10 grams of five-spice powder, and 100 grams of Shiyitang dry intestine material, continue to fry on low heat for a few minutes, let it cool out of the pot, add 200 grams of MSG and 10 grams of maltol and mix thoroughly, seal with plastic wrap and preserve.

2. Wet marinade formula: 1 kg of Guangdong rice wine and Shaoxing Huadiao wine, 100 grams of herringbone and soup king, 20 grams of concentrated chicken emulsifier, celery root, coriander root, dried onion meat, dried chili, bay leaves, Sichuan pepper, star anise, 120 grams of Huai salt, 30 grams of MSG and stir well.

Hanging oven barbecue marinating method.

Hello dear. We're happy to answer your questions. The marinating method of hanging oven barbecue is as follows, please refer to:

1. Dry marinade recipe: put the pot on the fire, add 800 grams of human salt, 80 grams of green pepper, fry over low heat, then add 50 grams of sand ginger powder, 10 grams of five-spice powder, and 100 grams of Shiyitang dry intestine material, continue to fry on low heat for a few minutes, let it cool out of the pot, add 200 grams of MSG and 10 grams of maltol and mix thoroughly, seal with plastic wrap and preserve. 2. Wet marinade with envy and generosity:

1 kg of Guangdong rice wine, 1 kg of Shaoxing Huadiao wine, 100 grams of herringbone and soup king, 20 grams of concentrated chicken emulsifier, celery root, coriander celery root, dried shallot, dried chili, bay leaves, 15 grams of pepper, star anise, 120 grams of Huai salt, 30 grams of MSG, stir well.

3. Sesame salt: 40 grams of white sesame seeds in a pot and fry until fragrant; Twist 20 grams of dry-fried white sesame seeds, dry-fried cashew nuts and dry-fried peanuts together, and put 5 grams of salt and mix thoroughly. 4. Cumin flavor:

50 grams of cooked cumin, 20 grams of chili powder, 2 grams of thirteen spices, and 3 grams of spicy fresh can be stirred well. 5. Flavor sauce: Put 250 grams of salad oil and 50 grams of chicken fat in the pot, when it is burned to 60 percent, put 5 grams of ginger rice, garlic rice, and dried green onion rice, stir-fry over low heat until fragrant, and then add 10 grams of salted meat rice, 3 grams of dried shrimp rice, 100 grams of Guilin hot sauce, 20 grams of garlic spicy sauce, 30 grams of Knorr spicy sauce, 35 grams of Ah Xiangpo beef sauce, stir-fry for 30 minutes on low heat and finches, add MSG, chicken essence to enhance freshness, and get out of the old pot.

Dear, you can choose one of the above methods.

Main ingredient: pork belly 360g

Marinade: 1/2 tablespoon salt, 1/4 tablespoon of white pepper, 1 1/2 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 2 tablespoons of cumin powder, 1 and a half tablespoons of paprika powder, 5 slices of ginger.

1. Wash the pork belly you bought and put it on a cutting board for later use.

2. Divide the pork belly into two strips from the middle.

3. Cut the pork belly into 3-4mm thick slices.

4. You can cut the pork belly to the skin first, and then cut off the skin with scissors.

5. Put the prepared marinade into the meat, mix well and marinate for 20 minutes.