How to marinate barbecue at home, how to marinate meat at home

Here's how to marinate your own barbecue at home:Ingredients: Appropriate amount of beef, cooking wine, 2 eggs, onion segments, ginger slices, pepper, sugar, thirteen spices, soy sauce, seasoning oil, curry powder, cooked peanut oil, salt.

Pickling steps:1Wash the beef, cut it into chunks and place it in a bowl.

2.Add 3 slices of ginger, beat 2 eggs into a bowl and add the onion segments.

3.Then add an appropriate amount of salt, pepper, sugar, thirteen spices, a little soy sauce, spice oil, cumin powder, mix and stir well.

4.Add 1 tablespoon of oyster sauce, 1 teaspoon of curry powder, 2 tablespoons of cooking wine and stir well.

5.Finally, pour in 1 tablespoon of cooked peanut oil and marinate for about 2 hours.

Here's how to grill marinated meat at home:Tools: 500g meat, 8g minced ginger, 200g onion, 2g white pepper, 3g salt, 1 egg.

1. First change the meat into small pieces, put it in a basin, and then add diced onion, minced ginger, salt, white pepper, cumin powder.

2. After stirring well, beat in another egg and continue to mix evenly.

3. Finally, seal the mouth of the basin with plastic wrap and marinate for about an hour.

Summer is the season for barbecue. One of the great features of barbecue is that it is grilled while eating. In the process of grilling skewers, talk about homely things, talk about the mountains, the atmosphere is beautiful, and the food is fragrant. Served with the deliciousness of Daiki Daiyaki sauce, grilled together by the whole family.

1. Prepare a piece of pork belly, clean the meat and cut it into slices;

2. Peel the ginger and shred it, chop the garlic and chop it into minced pieces, and chop the green onion;

3. Add green onions, ginger and garlic to the meat;

4. Add salt, monosodium glutamate, chicken essence, pour in oil according to personal taste, start stirring, and add black pepper while stirring;

5. Cover with plastic wrap and put it in the refrigerator for 2-3 hours, then you can take it out and wear skewers and barbecue.

Extended Materials. Cleaning of cured meat: rinsing the cured meat with clean water can not achieve the purpose of removing salt, if you rinse it with brine (but the concentration of brine used is lower than the concentration of salt contained in the cured meat), rinse several times, the salt contained in the cured meat will gradually dissolve in the brine, and finally wash it with light salt water to cook.

Cured meat processing: Cured meat is to add salt to the meat to make it hypertonic, so as to inhibit or kill some microorganisms in the meat, and the hypertonic environment can also reduce the oxygen content in the meat products and inhibit the activity of enzymes in the meat, so as to achieve the purpose of food preservation.

During the curing process, there is a certain amount of protein loss in meat. Due to improper storage of cured meat, the adipose tissue can undergo hydrolysis and auto-oxidation of unsaturated fatty acids under the action of air, sunlight and other factors, and even rancidity, resulting in a decrease in nutritional value.

Because the addition of salt can make the water in the fresh meat analyzed, the meat is partially dehydrated, which will lead to the loss of some water-soluble vitamins such as B vitamins, and at the same time, inorganic salts are also lost to a certain extent.

Nevertheless, because meat curing has the characteristics of simple processing, low cost, and certain flavor of cured meat, salting is still worthy of being a meat preservation method that is easily accepted by the masses.

Here's how to grill cured meat to make it delicious:1. Add seasoning after the meat is cut into small pieces: first change the meat into small pieces, put it in a basin, and then add diced onion, minced ginger, salt, white pepper, cumin powder.

2. Add eggs after mixing: After stirring well, beat in another egg and continue to mix evenly.

3. Seal and marinate with plastic wrap: Finally, seal the mouth of the basin with plastic wrap and marinate for about an hour.

How to marinate by grilling at home:

Prepare the ingredients: When choosing the meat of the lamb skewers, it is best to choose the leg of lamb, or the meat near the lamb chops, these two parts are fragrant and tender, which are perfect for grilling.

1. First of all, wash the mutton, cut it into larger pieces, and use the oven to cut it smaller, otherwise it will be easy to bake dry.

2. Make green onion and ginger water, cut the ginger into shreds, break the green onion and cut it into chopped green onions, add a little salt, and vigorously grasp and knead out the green onion and ginger juice inside.

3. Marinate the mutton, add 2 grams of salt, 2 grams of chicken powder, and 2 grams of pepper to the basin and grasp it evenly by hand to give the meat pieces a taste, pour the prepared green onion and ginger water into it and stir in one direction, and beat the green onion and ginger water into the meat pieces, which can remove the smell and increase the freshness, which is stronger than cooking wine.

After marinating for 10 minutes, add an appropriate amount of water to the freshly drained green onion and ginger residue, add a spoonful of cumin powder, a spoonful of chili noodles, and a spoonful of pepper noodles and stir well with chopsticks for later use. Traveling Cousin.

4. Then filter out the seasoning water, pour it into the meat pieces and continue to stir, so that the meat pieces absorb enough water, and then slowly pour in a little vegetable oil after the meat pieces are stirred.

5. Blanch the bamboo skewers with boiling water and thread the mutton skewers one by one.

6. Put tin foil on the baking sheet, put the lamb skewers into the baking tray, and then put them in the preheated oven, adjust the oven to 180 degrees, and heat the upper and lower layers at the same time and bake for 10 minutes.

After 10 minutes, take out the lamb skewers, brush them with a layer of vegetable oil, sprinkle them with cumin powder, chili flakes and white sesame seeds, and bake them for another 2 minutes to allow the flavor of cumin and chili noodles to completely soak into the lamb. When the time is up, you can take it out and eat.

Ingredients: 100 grams of mutton, 100 grams of sausages, 100 grams of bone and meat, 50 grams of zucchini, 50 grams of eggplant.

Excipients: 15 grams of oil, 5 grams of cumin powder, 2 grams of chili noodles.

Steps: 1. Prepare the lamb and vegetables.

2. There are also sausages connected with flesh and bones.

3. Skewer the sausages onto the skewers and cut the notches on the side with scissors.

4. Cut the mutton into small pieces and skewer it on a skewer, and each skewer should be fat and thin.

5. Slice the zucchini and skewer it.

6. Finally, there is the eggplant.

7. Brush the surface of the vegetables with a layer of oil. The lamb can be placed directly on the oven, and the temperature of the oven is twisted to medium-high, so that the pages must be turned constantly to make both sides evenly heated.

8. After the sausage is baked, the sides will be rolled up and sprinkled with cumin powder and chili flakes.

9. Sprinkle the lamb skewers with cumin powder and chili flakes, and bake in the oven for half a minute.

Ingredients: 4 chicken wings, 1 potato, 4 ham sausages, 3 tofu plates, appropriate amount of white sesame seeds.

Steps: 1. Skewer all the prepared ingredients with bamboo skewers.

2. Mix 3g of pepper, 3g of cumin powder, 3g of salt and pepper, 5g of chili powder, 3g of cumin powder, 60ml of barbecue soy sauce, 20g of peanut oil, 20g of oyster sauce, 10g of white sugar, and an appropriate amount of white sesame seeds into a sauce.

3. Spread tin foil on the baking tray and brush with a layer of oil.

4. Brush all the skewers with a layer of barbecue sauce, preheat the upper and lower tubes in the oven to 200 degrees, bake for 20 minutes, and take them out halfway to brush the sauce again.

5. Finished product drawing.