Look at this Korean style: \x0d\ Prepare Chili noodles, cumin, blended oil, Chili powder, black pepper powder, garlic, onion, ginger (or ginger powder) and onion! Mash these spices together, then put them into a preparation vessel, and then add a little salt and sugar to the preparation vessel! Finally, add boiling water and vinegar! You can also add spices such as coriander according to your personal hobbies! So you can serve a bowl of delicious Korean sauce! \x0d\ If it's convenient, you can also go to the mall to buy barbecue sauce and barbecue seasoning! This is more convenient! \x0d\ I'll introduce you to three methods of Korean barbecue ... as well as the production technology and material selection of Korean barbecue ~~ \x0d\ Speaking of Korean cuisine, Korean barbecue is the most impressive one. Korean barbecue pays attention to the original flavor, supplemented by different sauces. From several aspects, Korean barbecue is different from Chinese barbecue. \x0d\ In terms of cooking materials, Chinese barbecue has a wide range of materials, and almost all vegetarian materials can be selected. South Korea's barbecue is mainly meat and seafood, and the requirements for material selection are very strict. For example, roast beef only uses beef tenderloin. \x0d\ In the cooking techniques, Chinese barbecue mainly uses charcoal as fuel, and is barbecued or baked with dark fire. Korean barbecue uses gas or dry charcoal as fuel, and uses indirect heat transfer of baking tray to bake vegetables, which is simply "frying". Because the current Korean oven has a special exhaust system, it is cleaner and more hygienic than Chinese barbecue. \x0d\ In terms of flavor types, Chinese barbecue often changes according to people's different tastes and preferences, such as cumin flavor, spicy flavor, spiced flavor and cumin spicy flavor; The flavor of Korean barbecue is mainly determined by the juice of pickled raw materials and the juice of dipped raw materials after baking. Of course, different raw materials with different marinades and dips will form different flavor characteristics. South Korea's barbecue pickling raw materials generally use "five spices" raw materials, namely pepper, garlic, onion, ginger and onion. "Spicy" is the main taste of Korean barbecue. Under the action of marinade and dipping sauce, it will present "five flavors" when eating, that is, sweet, spicy, salty, sour and bitter, and dipping sauce mainly plays a supplementary role in flavor. \x0d\ From the color point of view, Chinese barbecue dishes are mostly golden yellow or brownish red, while Korean barbecue dishes are relatively light in color, which mostly reflects the color of marinade. \x0d\ In terms of taste, most Chinese barbecue dishes are relatively dry, showing a dry and fragrant taste; However, Korean barbecue dishes are generally fried to medium-cooked or just cooked, which shows a tender and refreshing feeling. \x0d\ In terms of seasoning methods, except for the large and thick raw materials in Chinese barbecue, small and thin raw materials and vegetarian dishes generally do not need to be pickled and seasoned, and they are often directly seasoned during baking. For example, sprinkle refined salt, cumin powder, pepper noodles, pepper noodles, monosodium glutamate and so on. Brush sesame oil or salad oil from time to time during baking. The ingredients of Korean barbecue must be marinated and savored. When curing, some fruits and onions are usually added to make the finished dishes fragrant but not greasy. In addition, Korean barbecue is no longer seasoned during baking, but only supplemented with dipping juice when eating. \x0d\ In the dining form, the Chinese barbecue is generally baked by the chef and served to the guests. Korean barbecue is baked by the guests themselves, which increases the fun in the dining process. \x0d\ Next, I would like to introduce some Korean barbecues to you. \x0d\ 1。 Korean roast beef \x0d\ marinade for making roast beef: \x0d\ Ingredients: Korean soup soy sauce 1000g sake 200g essence [Note] 100g sugar 500g beef powder 200g pepper powder 150g monosodium glutamate 100g garlic. Put the soup sauce, sake, essence, sugar and water into a container and mix well, then add beef powder, monosodium glutamate and pepper and mix well, and let it stand for use. \ x0d \ 2。 After cleaning ginger, garlic, pear and onion, beat them into velvet with a blender, then pour them into the still soup, and finally add sesame oil and cooked sesame seeds, stir them evenly and put them in the refrigerator for preservation. \x0d\ Note: Master the dosage of soy sauce, water and sugar in the soup. If there is too much water, the color of corned beef will go bad. If there is too much sugar, it is easy to make beef bigger when roasting. \ x0d \ [Note] Taste: It is a Korean seasoning with light yellow color, similar to cooking wine in China. \x0d\ Dip for making roast beef: \x0d\ First dip: \x0d\ Ingredients: soy sauce 500g, clear water 1500g, maltose 150g, beef powder 150g, star anise 50g and cinnamon/kloc-0. After boiling, add star anise, cinnamon, cardamom, pepper (mashed), ginger slices, garlic slices, onion slices and onion slices. When cooking with low heat, knock off the residue, that is, dip the juice (cool it and store it in the refrigerator) \x0d\ seconds. \x0d\ Roast beef: \x0d\ Ingredients: beef tenderloin 10 kg marinade, 2.5 kg dipping sauce and salad oil \x0d\ Method: \ x0d \ 1. Beef tenderloin slices are15 ~ 20cm long and 4 ~ 5cm wide. \ x0d \ 2。 Put the pot in the oven, brush a little salad oil, spread the beef slices on the bottom of the pot, roast them with high fire until they bleed, and then turn them over and cook them. \x0d\ Description: \ x0d \ 1. When roasting, beef should be tender and refreshing, so it should be roasted until it is medium-ripe; The whole baking process can only be turned once. \ x0d \ 2。 When eating, cut the roast beef into small pieces with scissors, then wrap the fresh lettuce leaves with barbecue slices, green pepper rings, garlic slices and shredded onion, and then dip them in the prepared dipping juice to eat. \x0d\ II。 Korean roast pork and mutton \x0d\ The marinade for making roast pork and mutton: \x0d\ Ingredients: Korean soup soy sauce 1000g Chili sauce 700g soy sauce 300g white sugar 500g beef powder 200g sake 15g pepper 150gmonosodium glutamate 100g water 4000g garlic150g ginger 200g onion 500g pear 500 preparation method. Add soup sauce, Chili sauce, light soy sauce, white sugar, beef powder, sake, pepper and monosodium glutamate, turn on low heat, and keep stirring until the white sugar is dissolved and the Chili sauce and soy sauce are fully mixed, then cool off the fire, then add minced garlic, Jiang Mo, onion and pear, and finally add sesame oil and cooked sesame seeds and mix well. \x0d\ Note: It is not advisable to put too much soup and soy sauce in the marinade, otherwise the color will be too dark and black after baking; Master the dosage of soy sauce, Chili sauce and sugar. If it is too little, the sauce flavor of the marinade is not enough. If it is too much, the baking ingredients are too greasy. In addition, because pork and mutton are marinated with sauces such as soy sauce and Chili sauce, which mainly highlights the flavor of sauces, they are generally not supplemented with dipping sauce when eating. \x0d\ Preparation of roast pork and mutton: \x0d\ The preparation method of roast pork and mutton is the same as that of roast beef, except that pork uses tenderloin and mutton uses sheep ribs and saddles. \x0d\ III。 Korean-style grilled seafood \x0d\ marinade for making grilled seafood: \x0d\ Ingredients: korean chili sauce 1000g soy sauce 150g fine pepper noodles 300g sake 100g essence 200g ginger juice 50g garlic juice 100g sesame oil 65438. Add 2,000 grams of clear water, add korean chili sauce and soy sauce, bring to a boil with low fire, add fine pepper noodles and stir well, then add sake, essence, ginger juice, garlic juice and sesame oil and stir well. When it boils again, leave the fire and let it cool. \x0d\ Remarks: Pepper is often used to keep seafood fresh. It is said that this is because the seaside environment is humid, and residents eat peppers to drive away rheumatism, thus forming a spicy seafood flavor. \x0d\ Dip juice for making grilled seafood: \x0d\ Ingredients: Xiaomi spicy 300g soup sauce 200g fish bone meal 100g salt 50g monosodium glutamate 50g sugar 150g garlic 50g sesame oil 50g cold boiled water \x0d\ Practice: \x0d\ Xiaomi spicy is cut into pieces after the pedicels and seeds are removed. \x0d\ Making grilled squid: \x0d\ Ingredients: fresh squid 1000g Jiang Mo 50g minced garlic 50g minced onion 80g fish bone meal 50g pepper 50g cooking wine 100g marinade 200g dipping juice and salad oil \x0d\ Method: \ x0d \ 65438. Cut into 4cm-long and 2cm-wide strips, put them into a pot, marinate them with ginger, garlic, onion, cooking wine, fish bone powder and pepper for 0/5 minutes, and finally add the marinade and mix well. \ x0d \ 2。 Put the pot in the oven, evenly coat the pickled squid with salad oil, then spread it on the bottom of the pot, bake it over medium heat (turn it over halfway) and dip it in the sauce. \x0d\ Finally, vegetables also play an important role in Korean barbecue. For example, potatoes, eggplant and onions are all good raw materials for barbecue. After the vegetables are baked, the dipping sauce made of refined salt and sesame oil is also delicious, so I won't go into details here. \ x0d \ Ⅱ \ x0d \ BBQ cookbook \ x0d \ BBQ is to string fish or vegetables on an iron frame, and then heat them with charcoal fire or high-temperature furnace to make the hard film on the surface of the material golden yellow and fragrant, so as to make dishes with unique burnt flavor. It is divided into direct fire barbecue and indirect fire barbecue. Direct-fire barbecue is a way to barbecue food directly on the fire, and there are six kinds: \x0d\ vegetarian barbecue: food is grilled directly on the fire without seasoning, which can not only retain the original flavor, but also remove the fishy smell. \x0d\ Salt barbecue: You can sprinkle all the ingredients with salt for barbecue, which is suitable for grilled fish and seafood. \x0d\ Pu Shao: When barbecuing long fish, cut open the belly of the fish and put a bamboo stick across the fillets. It is named because it looks like Pu Ye at first glance, and Pu Shao eel (roasted eel) is the most famous. \x0d\ Roasting: While roasting, rinse with thick sauce, and so on until the ingredients are cooked, which is mostly used for fish with thick fat. \x0d\ Yun Dan Roasting: Mix egg yolk with sea urchin sauce, and spread the sauce evenly on seafood ingredients such as abalone and shrimp while roasting, so that the roasted ingredients are bright yellow and attractive. \x0d\ Intermittent barbecues are commonly cooked in packages, skewers, iron pots, teppanyaki, shells, pots, rocks and nets. \x0d\ We see that the stores use the above barbecue types alternately, but skewering and miso roasting are the most popular and the prices are the most acceptable. Kebabs are also divided into metal kebabs and bamboo kebabs because of the size of ingredients and the types of baked food. Metal skewers are made of iron and stainless steel. Generally, round skewers are more common, but if you want to roast whole fish, it is more appropriate to use flat skewers. \x0d\ In the selection of mutton kebabs, seasonal fresh materials are chosen as the key points, among which chicken breast, chicken wings, chicken legs, chicken buttocks and even chicken skin are many people's favorites, so chicken has long been one of mutton kebabs. \x0d\ Here, I'd like to introduce the five most popular kebabs: scallion kebabs-elastic tooth chicken and scallion skin, which are the most common kebabs combinations. Chicken balls-grind chicken legs into minced meat, stir them with minced meat cooked with wine, add a little red miso and egg yolk, knead them into a round shape, add kelp stock and cook them, then string them into bamboo sticks for barbecue. The dripping gravy is mouth watering. Roasted drumsticks-roasted drumsticks with bones and juice have a generous feeling to eat. Roasted chicken breast-excellent maturity, fresh taste, very popular with girls. In addition, the chicken butt with soft cartilage and rich fat is also the favorite of Japanese gourmets today, so try it. \x0d\ When eating barbecue, beer is the most common drink, and the barbecue with cold beer and aroma has always been recognized as the best combination. After eating, put the skewers into the skewers prepared by the store. Never use them to pick your teeth or put them beside you, so as to draw a perfect ending for the barbecue trip. \x0d\ Comprehensive kebab \x0d\ Ingredients: 3 fresh mushrooms, bamboo shoots and lotus root 100g, 30g cooked quail eggs, shrimp balls, fish plates, cuttlefish balls, bamboo rolls, oily tofu and burdock slices, and 2 tablespoons roast sauce. \x0d\ Practice: 1, fresh mushrooms are pedicled and washed; Peel bamboo shoots and lotus roots, wash and cut into thick slices; Cleaning burdock blocks and bamboo rollers, and cutting into sections; Wash cuttlefish balls, shrimp balls, cooked quail eggs, fish plates and oily tofu. 2. String all the materials into bamboo sticks respectively, put them on the baking net until cooked, and then evenly spread the baking sauce back and forth for three times until it tastes delicious, and then serve. \x0d\ There are two important points to master in crispy barbecue, namely, seasoning formula and baking, and others are easy to learn. The following is the technical introduction: \x0d\ 1. Selection of materials \x0d\ Pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits and other foods with bright colors can be pickled and baked in this way. ，\x0d\ II。 Formula \x0d\ 1. Kebabs: 5 kilograms of fresh meat should be spiced. \x0d\ Formula 1: 1.5 package of Xinjiang mutton kebabs (produced in Wuhan), 70-90g of monosodium glutamate (with freshness of 99%, all below), 36g of refined salt, Texian mutton kebabs 1 package (produced in Wuhan) and ginger. \x0d\ Put the above raw materials into cut meat strips, mix them evenly, marinate them for 10 minute, and then skewer them with bamboo sticks to bake them \x0d\ Formula 2: Thirteen spices 100g, monosodium glutamate (freshness 99%) 70g, refined salt 36g, and extra fresh10g. After curing 15 minutes, it can be skewered and roasted. \x0d\ Note: In the above two methods, the dry humidity of the meat is that the mutton string can absorb the spices, and it is appropriate not to run 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. \x0d\ You can choose two recipes, and you can mix dozens or thousands of foods. \x0d\ 2。 Chicken wings, chicken tips, chicken legs, duck wings and other foods such as chickens, geese, pheasants, quails, young pigeons and so on. The formula is as follows: \x0d\ 5 kg of food needs to be added: 2 packages of spicy and smelly dry materials (produced in Wuhan), 60g of refined salt, 90g of monosodium glutamate, 30g of ginger, 30g of chives, 20g of pine meat powder, 7g of sugar and 65438+ of red starch. 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. \x0d\ 3. Chicken, duck and goose web. The formula is: \ x0d \ 5kg of grain is washed and put into a pot until it is submerged by water, and then refined salt110g, ginger (crushed) 80g, monosodium glutamate100g and fresh chives 50g are added. \x0d\ 4。 Fish: The formula for dressing various types of fish into various varieties, such as half fish, fish skewers, whole fish and fish tails, is \x0d\ 5 kg of fresh fish. The added raw materials are: thirteen spices 100g, refined salt 60g, white sugar 90g, monosodium glutamate 80g, Texian 165438 \x0d\. Fully mix the above raw materials with fresh fish, keep the same degree of dryness and wetness as mutton kebabs, marinate for 30 minutes, and then put on mutton kebabs for roasting. \x0d\ Special reminder: In order to correctly master the marinating methods of various foods and bake out special flavors, I changed the soaking method of "Xinxiang cellar water" to the method of directly marinating spices, in order to worry that the concentration of "Xinxiang cellar water" is not well controlled, which will affect the taste. \x0d\ Some finished compound spices in this process already contain some Chinese herbal medicines. \x0d\ 5。 Ribs: All animal ribs are made according to the following formula: fresh ribs 5kg, thirteen spices 1 10g, spiced powder 20g, refined salt 36g, pine meat powder 30g, sugar 8g, monosodium glutamate 80g, extra fresh 1 1 package. \x0d\ Mix the above raw materials and ribs evenly, and then marinate for 20 minutes to make them crisp. \x0d\ 6。 Vegetables: pumpkin, eggplant, potato chips, potatoes, corncob, cabbage and other varieties. The formula is \x0d\ sweet potato starch 500g, refined salt 1500g, monosodium glutamate (fine powder) 400g and so on. When 50g of Arnebia euchroma powder (edible spice) obtained by the above mixing is bagged for baking \x0d\, firstly, the ground vegetable skewers are laid flat on the stove, then the fragrant powder is poured on the vegetable blocks with a spoon, each skewer is about 1g, and each side is 0.5g, and then they are baked evenly with an oil-dipped brush. You can bake 3-5 strings of essence and taste it yourself, and then increase or decrease the amount of powder according to local tastes. Wear skewers \x0d\ Wash the meat and vegetables to be roasted first, and then cut the meat into 2-4cm square strips with a width of 0.8cm (it can also be customized): the ribs are priced according to your local market price; After scaling the fish, break it, gut it, wash it, and cut it into pieces 12 cm long or the whole fish with infinite length: lotus root is used to pierce the raw lotus root. Then the bamboo sticks are strung together: the meat is placed in a T-shape; Fish, eggplant and other large strings use two for each string. \x0d\ IV。 Bake \x0d\ 1. Light a fire: firstly, clean the oven, put it away, add charcoal (millet charcoal) to ignite it, and then cut the charcoal fire with tongs, laying a fire layer with a thickness of 1.5-2 cm. \x0d\ 2。 Roasting: Put the food skewers on the stove surface, and directly brush the meat and ribs with oil (both sides are brushed) for repeated roasting. The strings look like oil bubbles rolling, and the color turns white and yellow, indicating maturity. Chicken feet should be roasted until there is a frying sound, chicken wings should be roasted until they are browned, and chicken legs should be browned with a knife while brushing oil, and there is no blood spilling inside, indicating maturity. The baking time depends on the size of the heat and the type of skewers, but don't burn them. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or powder when the food is baked to 90% maturity. Brush it with oil, bake it a little, and you can sell it out of the oven. Do not eat spicy food without spicy powder. \x0d\ 3。 For vegetables, string them on the stove surface, then add vegetable powder, brush them evenly with oil brush, turn over and over eggplant, etc. Baked soft and yellow. Sprinkle with spicy powder and cumin, brush with oil and bake for a few seconds, and then you can sell it. \x0d\ Note: \x0d\ 1. Use vegetable oil and salad oil, and prohibit sesame oil and lard. \x0d\ 2。 After the brush is stained with oil, it is necessary to wipe off the excess oil on the oil cylinder so that the brush on the string will not fall into the fire and smoke. \x0d\ oven manufacturing \x0d\ ① Refer to your local and Xinjiang barbecue ovens for setting. \x0d\ ② On this basis, the length and width of the stove are 1.5m and 14- 15cm, depending on your personal height, which shall be subject to the above navel. \x0d\ ③ It's better to make a cabinet under the oven to put food and a workbench to put seasoning on the cabinet. Draw decorations in front of the oven and write down the name and price of the barbecue. \x0d\ Attachment: Preparation of fragrant sauce \x0d\ 1. Ingredients: 500g pickled pepper, 0/50g sesame paste/kloc-,200g peanut butter, 40g chili oil, 0/00g garlic kernel/kloc-,30g pepper powder, 80g monosodium glutamate and 65438 extra fresh. \x0d\ 2。 Chop pickled peppers first, peel garlic cloves and mash them. \x0d\ 3。 Put sesame paste, peanut butter, garlic powder, pepper powder, Texian 1, chicken essence, sugar and refined salt into a porcelain and stir well. \x0d\ 4。 Burn the vegetable oil to 80% maturity, add the fine foam of pickled pepper and stir-fry until fragrant, then pour it into the prepared porcelain, cover it, let it cool and try again. If it is salty, add some sugar monosodium glutamate appropriately, and add some salt when it is light, and you will get a fragrant sauce.