Prepare Chili noodles, cumin, blended oil, Chili powder, black pepper powder, garlic, onion, ginger (or ginger powder), 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! If it's convenient, you can also go to the mall to buy barbecue sauce and barbecue seasoning! This is more convenient! I will introduce you to three Korean barbecue methods ... and the production technology and materials of Korean barbecue ~ ~ When it comes to 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. In terms of cooking materials, Chinese barbecue has a wide range of materials, and almost all meat and vegetable 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. In cooking technology, Chinese barbecue mainly uses charcoal as fuel, and uses dark fire to barbecue or bake to make dishes. Korean barbecue uses gas or dry charcoal as fuel, and uses indirect heat transfer of baking tray to roast vegetables, which is simply "frying". Because the current Korean oven has a special exhaust system, it is cleaner and more hygienic than Chinese barbecue. In terms of flavor, Chinese barbecue often changes according to people's different tastes, such as cumin flavor, spicy taste, five flavors, cumin spicy taste and so on; 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. From the color point of view, the dishes made by Chinese barbecue method are mostly golden yellow or brownish red, while the color of Korean barbecue is relatively light, which mostly reflects the color of marinade. In terms of taste, most of the barbecue dishes in China are relatively dry, reflecting 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. In terms of seasoning methods, Chinese barbecue can marinate large and thick raw materials in advance, while small and thin raw materials and vegetarian dishes generally do not need to be marinated, and they are often seasoned directly 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. In the form of dining, Chinese barbecue is generally baked by chefs and served to guests. Korean barbecue is baked by the guests themselves, which increases the fun in the dining process. Supplement: barbecue formula-sauce
Half a spoonful of delicious black pepper.
Haitian straw mushroom always needs half a spoonful, just to adjust the color.
Half a spoonful of spicy soy sauce
Zhenjiang Cu ban Shao
Half a spoonful of sand tea sauce
A spoonful of honey
Try it. If it is not salty enough, you can add Morton's barbecue salt or garlic salt.
Cut a small onion, fine powder.
The first half of garlic, chopped.
Mix them all well and these materials can be used.
Look at this Korean one again:
Prepare Chili noodles, cumin, blended oil, Chili powder, black pepper powder, garlic, onion, ginger (or ginger powder), 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!
If it's convenient, you can also go to the mall to buy barbecue sauce and barbecue seasoning! This is more convenient!
I will introduce you to three Korean barbecue methods ... and the production technology and material selection of Korean barbecue ~ ~
Korean roast beef dipped in sauce
Ingredients: soy sauce 500g, clear water, maltose 1500g, beef powder 150g, star anise 50g, cinnamon 15g, pepper 10g, ginger 10g, garlic 15g.
Method:
Put soy sauce, clear water, maltose and beef powder into a pot, bring to a boil, add star anise, cinnamon, cardamom, pepper granules (mashed), ginger slices, garlic slices, onion slices and onion slices, and beat off the residue when it is cooked with low fire to make it fragrant, that is, dip juice (cooled and stored in the refrigerator).
The second kind of dipping juice (sour juice): Is it cold water, lemon juice and essence? Mix salt, soy sauce and monosodium glutamate in a bowl.