Original barbecue salao

1, mutton skewers (calculated by 5 kg of fresh meat, the amount of spices to be added)

Formula 1: Xinjiang mutton kebab (made in Wuhan) 1.5 color, monosodium glutamate (freshness 99%)70-90g, refined salt 36g, extra fresh 1 (made in Wuhan) 40g, ginger and shallot 40g, sugar 7g, pine meat powder 25g and sweet potato starch 255g. Put the above raw materials into the cut meat strips, mix them evenly, marinate them for 10 minute, and then put them on skewers with bamboo sticks and bake them.

Formula 2: thirteen spices 100g, monosodium glutamate (freshness is 99%, all below) 70-90g, extra fresh 1 package 1, ginger onion 40g each, sugar 7g, meat powder 25g and sweet potato starch 250g. Put all the above raw materials into the cut meat strips, mix well, marinate for 15 minutes, then put them on and bake them. (Note: The dry humidity of meat seasoned by the above two methods is that mutton kebabs can absorb spices without falling off, and are not suitable for running water. If the water flows out, it will be thin and it is not easy to maintain the flavor. When it's dry, it will consume oil. It is better to hold a handful of meat in your hand and feel moist without water. (You can choose from these two recipes and bring up thousands of skewers. )

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: (5 kg of food needs to be added.

Spicy and smelly dry material (produced in Wuhan) has two colors, 60g of refined salt, 90g of monosodium glutamate, extra fresh 1 1 package, 30g of minced ginger onion, 20g of pine meat powder and 50g of sweet potato starch1package. (Mix the above raw materials with 5 kg of food, marinate for 20 minutes and string them together. If the stirring 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, and it is not advisable to overdo it. These are all baked with raw materials.

3. Various chicken, duck and goose feet, the formula is as follows:

5 Jin of food is washed and put into the pot until it is submerged by water. Then add 1 10g refined salt, 80g ginger (mashed), 1 baotexian 1, 40g ginger and chives (chopped) and 60g fragrant sauce (see annex 65438+ for the preparation method) (mix the above raw food evenly, control the drying and humidity to mutton skewers, and soak.

4. Pork ribs: All animal ribs are made according to the following formula: 5 kg of fresh ribs: thirteen spices 1 10g, 20g of spiced powder, 36g of refined salt, 30g of pine meat powder, 8g of sugar, extra fresh 1 package 1, and 40g of ginger and leek (chopped) respectively. (Mix the above raw materials and ribs with mutton skewers, marinate for 20 minutes, and put them on and bake them.

5, vegetables: pumpkin, eggplant, lotus root slices, potatoes, corncob, cabbage bones and other 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 and spice), evenly mixed to obtain refined powder, and bagged for later use. When baking, first put the ground skewers flat on the stove, and then use a spoon to spread the powder on the blocks, each skewer is about 1 g, and put it on both sides. Then brush it with oil brush and bake it evenly. How much spice to put depends on the local taste.

Third, baking: 1, fire: first clean the oven and put it away, add charcoal to ignite it, let the charcoal burn fully, then cut the charcoal fire with tongs and lay a fire layer with a thickness of 1.5-2 cm. 2, baking; Put the food on the stove surface, directly brush the meat and ribs with oil (brush both sides) before baking. Kebabs look like oil bubbles rolling, and the color turns white and yellow, indicating that they are about to mature. Chicken feet should be roasted until they are fried thoroughly, chicken wings should be browned and soaked thoroughly, and chicken legs should be browned with a knife while brushing oil, indicating that they are ripe. The baking time depends on the size of the fire and the type of skewers, but don't burn them. Brush oil while baking, and sprinkle pepper noodles and cumin powder when the food is cooked to 90%. Brush it with oil and bake it a little. 3, vegetables should be placed on the stove, then add vegetable powder, brush with oil brush, brush evenly, turn over and pick, bake eggplant and other soft yellow, then sprinkle with Chili powder and cumin powder, brush with oil and bake for a few seconds. (note; ① Use vegetable oil and salad oil, and prohibit sesame oil and lard. (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.

Attachment 1: making fragrant sauce;

Ingredients: 500g pickled pepper, sesame sauce 1 50g, peanut butter 200g, chili oil 40g, garlic kernel100g, pepper powder 30g, monosodium glutamate 80g,1bag, chicken essence100g, sugar 20g. Chop pickled peppers first and mash garlic. Add sesame sauce, peanut butter, Chili sauce, minced garlic, pepper powder, extra fresh 1, chicken essence, sugar, salt, etc. Put it in porcelain and stir well. Burn the vegetable oil to 80% maturity, add pickled pepper powder and stir-fry until fragrant, then put it into the prepared porcelain, cover it, let it cool and taste it again, if it is salty. Add some sugar and monosodium glutamate, and then add some salt to make a delicious sauce.