What kinds of barbecues are there?

Detailed introduction of the practice of meat-free boneless barbecue: private cuisine

Taste: salty and sweet technology: BBQ has no flesh and blood. Ingredients: 500g pork sandwich (soft pork belly).

Seasoning: salt 10g, sugar 5g, allspice powder 1g, maltose 13g, liquor 13g, rice wine 13g and vinegar 25g. The yield is 70% to 75%. Teach you how to cook pork belly and how to make pork belly delicious. 1. Boiling processing: Boil pork belly in water for about 20 minutes until it is 80% ripe, then cross-cut the lean meat several times to a depth of 7 to 10 mm (it will be deformed if boiled too deep).

2. Pickling: Mix salt, sugar and spiced powder evenly, rub in pork and marinate for 20 minutes.

3. Coloring: after maltose, Zhejiang vinegar, rice wine and clear water are evenly mixed and dissolved, the pork belly is poured with boiling water to color the pigskin. Then, the above-mentioned dissolved raw materials are coated on pig skin for coloring (also called epithelium).

4. Roasting: roast the pork breast in the oven for 15 minutes, then take it out, and use a nail board (a board with small nails to poke holes in the pig skin) to prevent the roasted meat from leaving the skin, and the skin will not blister when roasting. Then put the meat in the oven 15 minutes until the skin turns red. The furnace temperature is 160 to 200℃. The practice of barbecuing roast duck introduces the cuisines and their functions in detail: Beijing cuisine, private cuisine, nourishing diet, invigorating spleen and appetizing diet and malnutrition diet.

Taste: frying and barbecue process: open-hearth roast duck and barbecued pork. Material: main ingredient: duck 1200g.

Accessories: Lotus leaf 30g.

Seasoning: 50g of onion, 50g of ginger, 50g of maltose and 3g of pepper. Characteristics of barbecued pork duck: the duck skin is crisp and the meat is soft and tender. Duck skin, duck meat, sweet noodle sauce, onions, etc. are rolled with lotus leaf cakes to eat, which has a unique flavor. Teach you how to cook barbecued duck, and how to cook barbecued duck is delicious. 1. Slaughter and wash the duck, cut a hole 3.3 cm long under the duck's left arm, take out the internal organs, cut the duck's paw and the tip of the arm from the corners of the duck's legs and wings, and wash. Soak dried lotus leaves in hot water, cut into pieces, mix with onion, ginger and pepper, and stuff them into duck's belly from the opening. Use an iron fork to pass through the two duck forks from the root inside the duck leg, so that the fork tips pass through the head about 17 cm.

2. Cook the duck with boiling water for five or six times to make the duck skin swell, then brush a layer of caramel water (50 grams of sugar with 250 ml of water) and put it in a ventilated place to dry. Then, put the duck fork on the burning charcoal, roast the ribs first, then roast the back, and finally roast the breast to make the whole duck red.

3. Wipe the roast duck with clean cloth. First, the duck skin slices were grown into slices with a width of 5 cm and 3.3 cm, and then the duck meat slices were grown into slices with a width of 3.3 cm, 1.7 cm and a thickness of 0.5 cm. Serve with sweet noodle sauce and onion. The key to the production of roast duck: the duck must be dried before roasting.

Pie-food phase grams:

Lotus leaf: Lotus leaf, tung oil, Poria cocos and silver.

The practice of roasting roast duck introduces the dishes and their functions in detail: the formula of nourishing yin in Beijing cuisine and the formula of invigorating spleen and appetizing.

Taste: frying and roasting process: barbecued roast duck in open hearth. Material: main ingredient: Beijing stuffed duck 1200g.

Seasoning: 50g of onion, 50g of ginger, 50g of maltose and 5g of pepper. Characteristics of barbecued pork duck: the duck skin is crisp and the meat is soft and tender. Duck skin, duck meat, sweet noodle sauce, onions, etc. are rolled with lotus leaf cakes to eat, which has a unique flavor. Teach you how to cook barbecued duck, and how to cook barbecued duck is delicious. 1. Cut a 3.3 cm hole under the duck's left arm and take out the internal organs;

2. Chop off the paws and tips of the arms from the corners of the duck legs and wings, and wash them;

3.6 pieces of dried lotus leaves are soaked in hot water and finely chopped;

4. Chopped lotus leaves are mixed with onion, ginger and pepper, and stuffed into the duck's stomach from the opening;

5. Put an iron fork on the two duck forks from the inner root of the duck leg, so that the fork tip protrudes from the head about17 cm;

6. Boil the duck with boiling water for five or six times to make the duck skin swell, then brush it with a layer of caramel water and put it in a ventilated place to dry;

7. Then, put the duck fork on the charcoal, roast two ribs first, then roast the back, and finally roast the chest, and roast the whole duck body to a jujube red color.

8. Wipe the roast duck with a clean cloth. First, the duck skin slices were grown into slices with a width of 5 cm and 3.3 cm, and then the duck meat slices were grown into slices with a width of 3.3 cm, 1.7 cm and a thickness of 0.5 cm. The key to making barbecued pork duck: 1. Maltose water: 50g maltose, 250ml water, diluted.

2. Ducks must be dried and then baked;

3. Serve with sweet noodle sauce and onion. The practice of roast chicken wings introduces the cuisine and its function in detail: Mexican food.

Materials for making chicken wings: Ingredients: 8 chicken wings of Cod Treasure 1, 6 carrots 1/4 asparagus.

Seasoning: add a little onion (shredded) to onion slices and ginger slices, a few pieces of soy sauce, rice wine with 1 tbsp umami dew, 2 teaspoons of black pepper with 1 package of roasted fragrant sauce, and black pepper steak sauce to teach you how to cook roast chicken wings. (1) Wash all the materials, cut cod treasure and carrot into 8 strips, and asparagus. (2) After the chicken wings are boned, they are marinated in a container with all marinades for about 10 minute. (3) Take out the pickled chicken wings and stuff the cut cod treasure, carrot and asparagus into the chicken wings. After all 8 portions are prepared, brush appropriate amount of roasted fragrant sauce and black pepper sauce, and bake at 220℃ and 200℃ 10 ~ 15 minutes. If there is no roasted fragrant sauce, you can also use ordinary barbecue sauce instead of roasted American tender ribs. Introduce the cuisine and its function in detail: American recipes.

Barbecue American tender ribs: Ingredients: Material: American steak bone 400g (2 portions) Seasoning: 1. 3 tablespoons fine black pepper 2. 3 tablespoons garlic powder 3. 4 tbsp red pepper powder 1/2. 3/4 tablespoons of refined salt teaches you how to cook American tender ribs, which are delicious. String the cut beef ribs together. 2. Sprinkle the adjusted comprehensive seasoning powder without curing. Roasted kebabs are roasted with charcoal immediately, or in an oven (175℃) for about 5- 10 minutes. Cooking time can be increased or decreased according to personal preference, but it is recommended to bake thoroughly. 3. If pineapple, green pepper and carrot can be strung together, it will be beautiful in color, flavor and taste.

Materials for making barbecue rabbit legs: Ingredients: about 300g of rabbit legs, 50g of Jiang Mo, 50g of chopped green onion100g, 50g of chopped green onion, 50g of chopped parsley, 50g of diced red pepper, 50g of diced green pepper, and a packet of steamed bread in Wang Zi.

Seasoning: pepper noodles 50g, pepper noodles 20g, salt 10g, monosodium glutamate 10g, chicken essence 5g, sugar 2g, cumin powder 30g, yellow wine 100g, pepper 5g, red oil 100g, sesame oil 20g and salad oil 2500g. Teach you how to make a roast rabbit leg. How to make a roast rabbit leg is delicious? 1. Thaw and wash the rabbit leg and taste it with a cross knife. Then mix chopped green onion, chopped ginger onion, chopped coriander, diced green pepper, 5g salt, yellow wine, pepper and pepper noodles and pour them on the rabbit's legs for 20 minutes. 2. Put the pot on fire, pour the salad oil, when it is 70% hot, add the rabbit leg and fry for 5 minutes on low heat until the rabbit leg is dark red and tender, and control the oil. 3. Add red oil, Chili noodles, cumin powder, monosodium glutamate, chicken essence, 5g salt, sugar and butter, stir fry, add fried rabbit legs and stir fry evenly, add steamed bread and push it around, and pour sesame oil on it. Serve.