Do your own barbecue at home?

It's cold, so eating barbecue is a good choice. It's very pleasant to eat large pieces of meat and drink heavily. Now, Korean barbecue is quite popular in popular Korean restaurants. There are Korean barbecue shops in many places. The unique flavor of barbecue is very popular with many people. Put a large piece of beef, mutton or pork belly on the charcoal stove, and in a blink of an eye, the smell of meat will curl into your nose. Coupled with the sound of "nourishing oil" on it, it makes your mouth water. After roasting, dip the meat in the barbecue and put it away. Put it in your mouth, it is full of meat. After the baptism of charcoal fire, the meat is full of fragrance, because the taste of dip has become more mellow. What can be happier than a foodie who can enjoy a barbecue here?

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Many people choose to cook their own barbecue at home, but how to make the dip delicious? To make barbecue delicious, it is also important to dip in barbecue besides meat, pickled meat. There are two kinds of ingredients for barbecue: sauce and dry ingredients.

Today, I will teach you to barbecue at home without buying dipping sauce. You can also do it yourself. Let me teach you Korean barbecue dipping sauce, which tastes as good as the dipping sauce of a professional barbecue shop. Let's share the practice:

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Self-made Korean barbecue dry dipping material

Required materials: crispy peanuts 100g, cumin 50g, sesame 50g, chili powder 20g, white pepper half a tablespoon, peach crisp 2 pieces, and appropriate amount of salt.

Practice steps:

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1. Prepare the required materials, peel off the crispy peanuts, put the amount of Chili powder according to your personal taste, and put more if you can eat spicy food. Cumin is a condiment. Cumin is unique in taste and flavor, rich in oil and fragrant. Mainly used for seasoning, it is an essential seasoning for barbecue food. It is often used to cook beef and mutton, which can remove fishy smell and make the meat more tender.

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2. Put cumin into the pot, do not put oil, dry fry, and fry with a small torch. When you start frying, cumin will crackle in the pot, and it will be cooked without noise. You will also smell the unique fragrance of cumin and then take it out for use. The whole process should be fried with a small fire, and a big fire is easy to fry.

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3. fry sesame seeds in the same way and remove them for use.

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4. Then put the Chili powder into the pot to dry, and you can see that there is a small white smoke to serve.

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5. Put the peach cake into a food bag and knead it into foam and crumbs by hand.

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6. Put the stir-fried cumin, sesame and Chili powder into a wall-breaking machine or a cooking machine. Add peanuts, cover and stir for a few seconds to powder the seasoning. It doesn't take long to powder, just powder directly, and some small particles will be fine. After a long time, there is a lot of seasoning oil, which is easy to beat out and will form a ball.

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7. Pour the beaten powder into a container, then add salt, white pepper and peach cake residue and mix well.

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Tips:

(1) The amount of Chili powder depends on personal taste, so you can put more Chili.

(2) When frying spices, you don't need to put oil, just stir-fry with a small fire, and the fire is easy to stir-fry.

(3) The pulverization time should not be too long, just pulverization, and some small particles are good. After a long beating, the seasoning is rich in oil, which is easy to beat out and will form a ball.

(4) If there is perilla at home, stir-fry it together and crush it together, and the taste will be better.