Marinade:
1, mutton kebabs: the amount of spices to be added to 5 kilograms of fresh meat.
Formula 1: monosodium glutamate 70-90g (freshness is 99%, which is used below freshness), refined salt 36g, extra fresh 1 package, ginger and shallot 40g, sugar 7g, minced meat 25g and sweet potato starch 250g.
Put the above raw materials into the cut meat strips, mix them evenly, marinate for 10 minute, and then skewer them with bamboo sticks and bake them.
Formula 2: thirteen spices 100g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh 1 bag 1, ginger onion 40g each, sugar 7g, pine meat powder 25g and red summer starch 250g.
Put the above raw materials into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted.
Note: the dry humidity of the above two methods is that mutton skewers can absorb spices without running water. When the water comes out, it will be thin and it is not easy to maintain the flavor. When you use oil, it is better to hold a handful of meat in your hand and feel moist without water.
2. Chicken wings, chicken tips, chicken legs, duck wings and other foods, such as chickens, geese, pheasants, quails, young pigeons and so on. Need to add 5 kg of food:
60g of refined salt, 90g of monosodium glutamate, extra fresh 1 package, 30g of ginger and leek, 20g of pine meat powder, 7g of sugar and 0/50g of red starch/kloc-0.
The above raw materials and 5 kg of food are completely stopped, marinated for 20 minutes, and strung. If the mixture is dry and the ingredients can't be touched, it is necessary to add water appropriately so that the seasoning can be completely touched on the meat, not too thin. These are all baked with raw materials.
3. All kinds of chicken, duck and goose web, 5 kg of food is washed and put into the pot until it is submerged by water. Add 1 10g refined salt, 80g ginger (crushed), 100g monosodium glutamate, 50g fresh chives and 10g pepper, and cook over medium heat.
4. Fish: All kinds of fish wear semi-fish, fish skewers, whole fish, fish tails and other varieties. Raw materials for 5 kg of fresh fish:
Thirteen spices100g, refined salt 60g, sugar 90g, monosodium glutamate 80g, extra fresh10/packet, ginger and shallot 40g each, fragrant sauce 60g (see below for the preparation method), and sweet potato powder150g.
Mix the above raw materials with fresh fish evenly, keep the same degree of dryness and wetness as mutton skewers, marinate for 30 minutes, and then put on mutton skewers for baking.
Special reminder: In order to correctly master the marinating methods of various foods and bake out special flavors, our department specially changed the soaking method of "Xinxiang cellar water" to the method of directly marinating spices, in order to worry that you will not master the concentration and taste when using "Xinxiang cellar water".
5, ribs: 5 kg of fresh ribs, plus
Thirteen spices 1 10g, spiced powder 20g, refined salt 36g, pine meat powder 30g, white sugar 8g, monosodium glutamate 80g, extra fresh 1No. 1 packet, ginger and chives (chopped) 40g each, and sweet potato starch 150g.
Mix the above raw materials and ribs evenly, marinate them for 20 minutes, and string them together for roasting.
6. Vegetables: pumpkin, eggplant, potato chips, potatoes, corncob, cabbage and other varieties have the following formulas:
Sweet potato starch 500g, refined salt 1500g, monosodium glutamate (fine powder) 400g, extra fresh 1 2 package, thirteen spices 420g, sugar 30g, sesame 150g. 50g of Arnebia euchroma powder (edible spice), evenly mixed to obtain refined powder, and bagged for later use.
When baking, first lay the ground skewers flat on the stove, and then pour the powder on the vegetable blocks with a spoon, each skewer is about 1g, and each side is 0.5g. Then, brush it with oil and bake it evenly.
Dip:
Preparation of aromatic sauce
1. Material: 500g pickled pepper, 0/50g sesame paste/kloc-0, 200g peanut butter, 40g chili oil, 30g garlic kernel 1 00g pepper powder, 80g monosodium glutamate, extra fresh 1 package, and chicken essence/kloc-.
2. Chop the pickled pepper first, peel and mash the garlic cloves.
3. Fill a porcelain with sesame paste, peanut butter, garlic powder, pepper, extra fresh 1, chicken essence, sugar, salt, etc. And stir evenly.
4. Burn the vegetable oil to 80% maturity, stir-fry with pickled pepper, then pour it into the prepared porcelain and cover it. Let it cool before you try it. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light. It becomes a delicious sauce.
Shili fragrance "sweet and spicy chicken skewers"
Main ingredients: chicken breast, chicken crisp bone, auxiliary materials: lemon, onion, garlic, egg, seasoning: curry powder, honey, cumin powder, sesame, Chili powder and Chili sauce.
Dice the chicken breast, put it in a bowl with crispy chicken bones, and add garlic, onion, lemon juice, eggs, salt, monosodium glutamate, sugar, Chili powder, curry powder and cumin powder, 1 hour.
Add a little cooking oil to the marinated chicken, tie it into chicken skewers with wooden sticks, put it in a preheated 220-degree oven, and bake it for 10- 15 minutes.
Mix Chili sauce and seafood sauce, add honey and mix well. Brush the chicken skewers evenly and sprinkle with sesame seeds, cumin powder and Chili powder.
skill
If bamboo sticks are used, soak them in clear water in advance 1 hour. Prevent blackening and deformation during baking.
Thailand roast chicken kebab
Ingredients: 350g chicken breast, 3 tbsps coconut milk (45ml), coconut sugar (Taikoo yellow sugar) or 1 tbsps white sugar (15g), 2 tsps vanilla seeds (to be ground), 2 tsps fish sauce (30ml) and 2 tsps oil (10ml). Salt 1 teaspoon (5g) for skewer dipping sauce ingredients: sealed canned coconut milk 300ml Thai Chili sauce 1 teaspoon (3g) 3 tablespoons peanut butter (45g) salt 1/2 teaspoons (3g).
Put all the ingredients of the skewer dipping sauce into a small milk pot and mix well.
Heat on medium fire. When the sauce is close to boiling, turn the fire to low heat for 20 minutes, and then remove it from the fire. Put it in a small bowl and let it cool completely.
Cut the chicken breast into thin slices with equal length (about 6 cm long) (about 5-7 mm thick) and string them evenly on bamboo sticks.
Put all the seasonings into a large enough container (all the kebabs can be put down and covered) and mix well.
Dip each string of meat in the sauce and put it flat in a container, cover it and marinate it overnight (about 8- 10 hour).
Preheat the oven to 200 degrees, take fire and roast chicken in the air (about 7 minutes), turning the noodles once in the process. You can also roast it in a charcoal barbecue oven, and you must turn it over constantly to make the kebabs evenly heated.
When the meat is cooked, that is, the edge of the meat is just light brown, you can leave the fire.
Dip the sauce while it's hot.
skill
Can make 8- 10 chicken skewers, with a capacity of 4 people.
Lamb Kebabs
Ingredients: 500g of lamb leg, sheep fat 100g, 2 teaspoons of salt (10g), Chili powder 1 spoon (15g), cumin powder 1 spoon (15g).
Wash the leg of lamb, dry it with a kitchen paper towel, and cut it into 2cm square diced meat with sheep fat.
Add salt, Chili powder, cumin powder and oil into diced lamb leg, mix well and marinate for 15 minutes.
Brush the bamboo stick clean, dry the water, put the diced lamb leg on the bamboo stick in turn, and put 1 piece of sheep fat in the middle of each string (each string wears about 6-7 pieces of meat).
Spread the ground mutton skewers (about 6-8 skewers in the oven each time) neatly on the grill, and then bake them in the oven preheated to 180 degrees for 7 minutes.
skill
If the leg of lamb is thin, you can dip it in a little oil with a special plastic brush for food, brush it on the kebab, and then bake it in the oven.
The baking tray can be placed at the lower end of the grill to catch the grease dripping from the kebabs when roasting. If the baking tray at the lower end of the grill blocks the heat, the kebab can be turned over in time when roasting.
Before baking food, you can brush oil or sauce on the surface of the food with a small brush in advance, so that the food will not be burnt due to high temperature baking and can be absorbed evenly. The small brush used in the kitchen is different from that used in ordinary painting or decoration. First of all, we must ensure the hygiene and safety of the brush, and secondly, the hair on the brush should be firm and not easy to fall off. Plastic brushes for food can be bought in supermarkets, and the price is around 30 yuan. However, it should be noted that you should not use a brush to brush oil on food above 100℃ or in a pot.
Korean Sauce Kimchi Roast Chicken Brochette
Ingredients: chicken breast 200g pickled radish 100g red pepper 1 green pepper 1 onion 1 white sesame 1 teaspoon (5g) chopped green onion 1 teaspoon (5g) Korean hot sauce 1 teaspoon.
Wash the chicken breast and cut it into 2 cm cubes. Cut the pickled radish, onion, red pepper and green pepper into small pieces.
String diced chicken, pickled radish, onion, red pepper and green pepper in turn with a stick.
Brush the Korean hot sauce evenly on the chicken skewers, and then pour a layer of oil.
Finally, sprinkle white sesame seeds on the chicken skewers with Korean sauce and kimchi.
skill
The roasting time should not be too long, so as not to lose too much water and dry the chicken.
Korean hot sauce can be bought in large supermarkets.
Beef skewers with black pepper
Ingredients: 250 grams of steak, fragrant black pepper, 2 teaspoons of salt, cooking wine 1 tablespoon, a little oil, red, yellow, green and colored pepper12. working methods
1. Main materials: Wei Mo black pepper, beef and colored pepper.
2. Put the cattle on the meat board and break the beef tendon with the back of the knife.
3. Cut the knocked beef into 2mm*3mm pieces. .
4. Add beef pieces into the container, seasoning: two spoonfuls of salt, one spoonful of cooking wine, a little oil and a proper amount of fragrant black pepper, mix well and marinate 1 hour.
5. Cut the colored pepper into small pieces as thick as beef.
6. String the pickled beef pieces with colored peppers, one for beef, one for colored pepper, and so on.
Baking: preheat the oven to 2 10 degrees, put it on the baking net, and bake for about 12 minutes. Remember to put a baking tray and tin foil at the bottom of the oven.
skill
1. Breaking beef tendon with the back of a knife ensures the taste of beef on the one hand, and makes it easier to taste in the curing process on the other.
2. Don't bake for too long, and don't cut the beef too thick. It takes about 12 minutes to bake, and it will not taste good when it is old.
It is best to sprinkle freshly ground black pepper on the roast beef skewers. You can eat more spicy food, but not less spicy food, because the freshly ground black pepper is added, which makes the beef skewers more delicious.
The oven is similar to a barbecue oven, hehe.
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Netizen's answer
Wash some leg of lamb (with bone) and cut some holes.
Pepper, aniseed and salt, is brewed with boiling water (just like making tea). After cooling slightly, apply it to the surface of leg of lamb.
Packaging, cooling and refrigeration.
When barbecuing, remove the meat from the leg of lamb, wrap it in tin foil and throw it directly into the fire.
You can also wrap chicken wings, corn and so on. So is the barbecue.
Delicious, amazing
Honey steak
Marinade: (marinated 1 kg steak)
1.60ml soy sauce 2. 2 tablespoons garlic.
3.2 tablespoons ginger paste 4. 2 tablespoons Shaoxing wine
5.2 tablespoons of crude oil 6. 2 tablespoons honey
7. Lemon juice 1 tablespoon
Pickling method:
Thaw steak 1kg, clean it and dry it. Loosen the steak with a meat hammer, mix the marinade with the steak evenly, put it in a double-layer food bag, and squeeze out the air in the bag. Try to keep the food bag in a vacuum state (make the steak absorb the marinade evenly after pressurization), tie a knot at the mouth of the bag and marinate it in the refrigerator for one day. It can be barbecued or baked in the oven.
Western steak
Marinade: (marinated 1 kg steak)
1. tomato juice 60ml 2. 2 tablespoons juice
3.2 tablespoons minced garlic. 2 tablespoons white wine
5.2 tablespoons lemon juice. 2 tablespoons Huangmei jam
7. Black pepper 1 tablespoon 8. 2 tablespoons of oil.
Pickling method:
Thaw steak 1kg, clean it and dry it. Loosen the steak with a meat hammer, mix the marinade with the steak evenly, put it in a double-layer food bag, and squeeze out the air in the bag. Try to keep the food bag in a vacuum state (make the steak absorb the marinade evenly after pressurization), tie a knot at the mouth of the bag and marinate it in the refrigerator for one day. It can be barbecued or baked in the oven.
Shadie beef steak
Marinade: (marinated 1 kg steak)
1.40ml soy sauce 2. 2 tablespoons peanut butter.
3.2 tablespoons minced garlic. Curry powder 1 tablespoon
5.2 tablespoons honey 6. Sesame oil 1 tablespoon
7. Salt 1 teaspoon 8. Crude oil 1 tbsp
Pickling method:
Thaw steak 1kg, clean it and dry it. Loosen the steak with a meat hammer, mix the marinade with the steak evenly, put it in a double-layer food bag, and squeeze out the air in the bag. Try to keep the food bag in a vacuum state (make the steak absorb the marinade evenly after pressurization), tie a knot at the mouth of the bag and marinate it in the refrigerator for one day. It can be barbecued or baked in the oven.
Curry steak
Marinade: (marinated 1 kg steak)
1.2 tbsp curry sauce. 2 tablespoons soy sauce.
3.2 tablespoons sugar. 2 tablespoons oil
5.3/4 teaspoons of salt. 2 tablespoons garlic.
7. Half a teaspoon of Chili powder. A teaspoon of lemon peel.
Pickling method:
Thaw steak 1kg, clean it and dry it. Loosen the steak with a meat hammer, mix the marinade with the steak evenly, put it in a double-layer food bag, and squeeze out the air in the bag. Try to keep the food bag in a vacuum state (make the steak absorb the marinade evenly after pressurization), tie a knot at the mouth of the bag and marinate it in the refrigerator for one day. It can be barbecued or baked in the oven.
Black pepper steak
Marinade: (marinated 1 kg steak)
1. Black pepper 1 spoon. 2. Tomato juice 1 tablespoon.
3.2 tablespoons sugar. 2 tablespoons oil
5.40 ml of white wine. 2 tablespoons chopped garlic
7. Half a teaspoon of salt. Oyster sauce 1 tablespoon.
Pickling method:
Thaw steak 1kg, clean it and dry it. Loosen the steak with a meat hammer, mix the marinade with the steak evenly, put it in a double-layer food bag, and squeeze out the air in the bag. Try to keep the food bag in a vacuum state (make the steak absorb the marinade evenly after pressurization), tie a knot at the mouth of the bag and marinate it in the refrigerator for one day. It can be barbecued or baked in the oven.
Japanese steak
Marinade: (marinated 1 kg steak)
1.40ml of Japanese soy sauce 2. 2 tablespoons sesame paste.
3.2 tablespoons minced garlic. 2 tablespoons sake.
5.2 tablespoons ginger paste 6. Sesame oil 1 tablespoon.
7. Sugar 1 tablespoon 8. Crude oil 1 tbsp
Pickling method:
Thaw steak 1kg, clean it and dry it. Loosen the steak with a meat hammer, mix the marinade with the steak evenly, put it in a double-layer food bag, and squeeze out the air in the bag. Try to keep the food bag in a vacuum state (make the steak absorb the marinade evenly after pressurization), tie a knot at the mouth of the bag and marinate it in the refrigerator for one day. It can be barbecued or baked in the oven.
Beef steak with garlic and black pepper
Ingredients: steak, onion, garlic, butter, chopped black pepper, refined salt.
Method: Cut onion into filaments for later use. Chop the garlic into minced garlic, rub the steak evenly, sprinkle with seasoning and marinate for a while. Stir-fry the vegetables with high fire for 2 minutes, add 1 tbsp oil, add butter and heat for 1 minute, add shredded onion and stir well, and put it around the fried vegetables. Put the cows in the middle, fry them for 2 minutes, turn them upside down for 1.5 minutes, and sprinkle some black pepper on the noodles. You can eat it with hot dishes.
Innovative dishes: Chinese steak
Steak is a western food, and the ingredients and cooking methods are very particular. But its raw materials are easily available, economical and practical, suitable for people's tastes and habits, and easy to guide the production of ordinary people's families. The production is introduced as follows for your reference.
Raw materials: fresh beef (boneless) 1000g, shrimp skin 50g, pickled mustard tuber 50g, egg 100g, raw flour, cooking oil, oyster sauce, soy sauce and chopped green onion.
Method:
1. Wash mustard tuber, remove pepper from the surface, and then mince or chop it with beef and shrimp powder rice respectively, and mix in eggs. Add raw flour, oil, soy sauce, etc. , stir well, then divide into 10 parts, flatten by hand, trim the edges, or press the square with a small square.
2. Stir-fry the spoon on the fire, add a proper amount of cooking oil to heat it, add the steak, fry until both sides are golden, remove and drain the oil, put it in a small plate, add a little oyster sauce and chopped green onion, steam it in a steamer for about 5 minutes, and take it out while it is hot.
Barbecue is the highlight of western food. How can we make it beautiful? Master Ding Mingzhe "taught" four points and prepared to accept it-
Prepare two necessary utensils: a suitable pot and a clamp or chopsticks. Generally, you don't need a non-stick pan to fry steak. It is best to use thick iron pots made in Germany and America. Because the non-stick pan is too thin, the fire goes straight to the steak, and the original juice of the steak quickly evaporates. Clips or chopsticks are used to test the raw and cooked degree of steak.
◆ Treatment of steak before cooking. Generally, if it is fried for dinner, it is best to take it out of the freezer in the morning and put it in a fresh-keeping box in the refrigerator. After returning home in the afternoon, take it out and thaw it at room temperature.
Before cooking, dry the blood on the surface of the steak with a clean towel and put it on a clean plate. Then pinch a pinch of salt and sprinkle it on both sides of the steak, and pinch a pinch of black pepper and sprinkle it on both sides of the steak.
◆ Stir-frying is step by step. You don't need to put too much oil in the steak, just heat it evenly. If the steak is naked, there will usually be oil flowers (that is, the fat and oil-rich part). You have to fry the oil flower first, that is, fry the sirloin steak vertically and remove the excess oil, so that the steak will be fried more beautifully and the oil flower can be fried flat. Pay attention to small fire, crispy sound and a small amount of smoke when frying.
◆ Look at the steak, it's ripe. Fried steak is different from our Cantonese cooking. The steak can't be turned over often, so you should know how to distinguish the raw and cooked steak. The cross section of barbecue can be roughly divided into three layers, and the three layers are still red when they are three ripe; Five mature people, the sides of the body are white, and the middle part is more red; Seven mature people have less red parts, and so on. Because there are a variety of raw and cooked foods mixed together in the family refrigerator, for the sake of hygiene, Master Ding suggested that family diners eat steak with medium or above maturity.
Fried pork chops in peach juice [American way]
Fried with pig's eyes and sweet and sour peach juice, Southeast Asian flavor, fragrant and attractive taste, golden and moist peach granules, whether taste or vision, are the best enjoyment.
Ingredients: pork eye steak 1 piece (about 200g).
Marinade: shredded vegetables (carrots, onions, celery), 2 pieces of fragrant leaves, a little black pepper, brandy, salt, sugar, chicken essence, oil, water, egg white, cornmeal and soy sauce.
Side dishes: mashed potatoes, broccoli, fresh mushrooms, carrots and olives.
Fruit juice: peach juice
Other seasonings: cooking oil, butter, liquor.
Exercise:
1. Marinate pork chops with shredded vegetables (carrots, onions and celery), fragrant leaves and a little black pepper, and add brandy, salt, sugar, chicken essence, oil, water, egg white, cornmeal and soy sauce.
2. Heat the pan, drain the oil, put the pigs in the pan and fry until the color is higher, then turn over and fry the other side until it is fully cooked.
3. The method of juicing is to dice the canned peaches first, and add a small amount of peach juice into a paste with a blender (you can beat it yourself without a blender). Cut some peaches for later use. Heat a pot, add butter, add onion and stir-fry until fragrant, then add whipped cream, peach sauce, white wine, salt and chicken powder, and finally add soft butter and stir well.
4, mix with side dishes, sprinkle the juice on the pork chop and serve.
Baked shrimp with butter and champagne sauce [France]
Shrimp is delicious and smooth, and it is a favorite dish for many people. Originally made in France, prawns were mixed with fragrant butter and champagne juice, and then mixed with mango rustling (small particles) to make prawns more delicious!
Ingredients: several rock shrimps (depending on the number of people and the amount of food each person eats)
Side dishes: mango rustling (mango granules)
1. Outdoor barbecue
Take 1000g mutton as an example. Cut 1000g mutton into small pieces and put them in a bowl, and add about 3g tender meat powder, 10g roasted spices, 5g soy sauce, proper amount of salt and monosodium glutamate; Then add about 7g of water and stir well. Marinate 10- 15 minutes. Finally, string them on bamboo sticks and bake them.
When roasting vegetables, you can mix "roasted spices" and cumin evenly according to the ratio of 1: 1, and then sprinkle them on vegetables when roasting.
The processing of chicken wings (tip and middle) is more complicated, because it is difficult to taste the chicken wings after pickling. Most barbecue shops handle chicken wings without pickling, and string them directly, and sprinkle some salt and monosodium glutamate powder when baking. The chicken wings made in this way have a strong chicken smell and a little burnt taste, which is really flattering. Therefore, the pickling process is very important and must not be less. Here is a "I won't tell ordinary people" pickling method! ! Note: Mix the roasted spices, salt and monosodium glutamate powder into pickled pepper powder according to the ratio of 2: 2: 1. First, cut several holes in the chicken wings, then filter out the water in the chicken wings (it is very important to leave some water on the chicken wings, and you can't leave any water in the container where the chicken wings are placed). Finally, evenly sprinkle the prepared curing powder on the chicken wings, stir well, and marinate 10 minutes ~! The dosage of halogen powder is: 500g chicken wings 15-20g halogen powder.
I won't introduce the others one by one!
2. Teppanyaki and frying
Pickling is the same as above!
In addition, roasted fragrant powder and cumin powder can be mixed into ingredient powder according to the ratio of 1: 1, and can be sprinkled on teppanyaki and fried food.
In addition, pay attention to choose carbon ~! The choice of charcoal: a look; Second, listen; Three hits. Depending on the surface texture of charcoal, there are many cracks. Generally, charcoal with many cracks will have a big flame, and barbecue with too much oil will catch fire. This kind of charcoal is not good ~! The second listening means that when knocking on the surface of charcoal, charcoal with heavy sound is generally more suitable for barbecue. This kind of charcoal is slow to catch fire, its firepower is not very strong, and dripping oil will not catch fire; The crisp sound is not fire-resistant, and the flame is big ~! Three strikes means: throw charcoal directly to the ground. Under normal circumstances, a good barbecue charcoal will not break, because a good barbecue charcoal will not break, because it is pressed tightly when making a stick. This is a relatively simple carbon selection method ~!
The above is for reference only ~! ~!