Barbecue general material

Roasting means stringing fish or vegetables on an iron frame and passing them through a charcoal fire or a high-temperature furnace at a moderate high temperature, so that the hard film formed on the surface of the material is golden yellow and the flavor is contained in it, and a dish with a unique burnt flavor is made. It is divided into direct fire barbecue and indirect fire barbecue. Direct fire barbecue is a way to barbecue food directly on the fire. There are six kinds:

Vegetarian cooking: The food is barbecued directly on the fire without seasoning, mainly fish, which can not only retain the original flavor, but also remove the fishy smell.

Salt roasting: Sprinkle salt on the ingredients before roasting, suitable for grilled fish and seafood.

Baked miso: while baking, sprinkle salt and soy sauce, and then sprinkle miso to enhance the flavor, among which fish, tofu and white radish can highlight their mellow and unique flavor.

Pu Shao: When barbecuing long fish, cut open the belly of the fish and put a bamboo stick across the fillet, which is named after it looks like Pu Ye at first glance. Pushao eel (roasted eel) is the most famous.

Roasting: while roasting, rinse with thick sauce, and so on until the ingredients are cooked, which is mostly used for fish with thick fat.

Yun Dan BBQ: Mix egg yolk with sea urchin sauce, and spread the sauce evenly on seafood materials such as abalone and shrimp during barbecue. The baked ingredients can be bright yellow and attractive.

Crispy barbecue should focus on two important points, seasoning formula and baking, and others are easy to learn. The process is as follows:

First, material selection.

Pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits and other foods that are disease-free, non-toxic and non-perishable and bright in color can be pickled and baked in this way. ,

Second, the formula

1, kebab:

The amount of spices should be added to 5 kilograms of fresh meat.

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, extra fresh mutton 1 package (produced in Wuhan), ginger and chives (finely cut).

Put the above raw materials into the cut meat strips, mix them evenly, marinate for 10 minute, and then skewer them with bamboo sticks and bake them.

Formula 2: thirteen spices 100g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh 1 bag 1, ginger onion 40g each, sugar 7g, pine meat powder 25g and red summer starch 250g.

Put the above raw materials into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted.

Note: the dry humidity of the above two methods is that mutton skewers can absorb spices without running 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.

You can choose from two recipes, and you can mix dozens of foods.

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: 2 packages of spicy and smelly dry materials (made in Wuhan), 60 grams of refined salt, 90 grams of monosodium glutamate, 30 grams of extra fresh 1 package, ginger and chives (chopped), 20 grams of loose meat powder, 7 grams of sugar and 0/50 grams of red starch/kloc-0.

The above raw materials and 5 kg of food are completely stopped, marinated for 20 minutes, and strung. 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.

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. Add 1 10g of refined salt, 80g of ginger (mashed), 100g of monosodium glutamate, 50g of fresh chives and 10g of prickly ash, cook over medium fire, and take out after paws are soaked straight.

4. Fish: The formula for all kinds of fish to wear into semi-fish, fish skewers, whole fish, fish tails and other varieties is:

The raw materials of 5kg fresh fish are: thirteen spices 100g, refined salt 60g, sugar 90g, monosodium glutamate 80g, extra fresh 1 bag 1, ginger and chives 40g each, fragrant sauce 60g (see below) and sweet potato powder 150.

Mix the above raw materials with fresh fish evenly, keep the same degree of dryness and wetness as mutton skewers, marinate for 30 minutes, and then put on mutton skewers for baking.

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.

In this process, some compound finished spices already contain some Chinese herbal medicines.

5. Pork ribs: All animal ribs are made according to the following formula: 5 kg of fresh ribs, 13 kinds of spices 1 0g, 20 g of spiced powder, 36 g of refined salt, 30 g of pine meat powder, 8 g of sugar, 80 g of monosodium glutamate and extra fresh1kloc.

Mix the above raw materials and ribs evenly, marinate them for 20 minutes, and string them together for roasting.

6. Vegetables: pumpkin, eggplant, potato chips, potatoes, corncob, cabbage and other varieties have the following 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 spice), evenly mixed to obtain refined powder, and bagged for later use.

When baking, first lay the ground skewers flat on the stove, and then pour the powder on the vegetable blocks with a spoon, each skewer is about 1g, and each side is 0.5g. Then, brush it with oil and bake it evenly. You can bake 3-5 strings of essence and taste it yourself, and then increase or decrease the amount of powder according to the local taste.

Note: 1, vegetable oil and salad oil are used, and sesame oil and lard are prohibited.

2, brush oil should wipe off the excess oil on the cylinder, to brush the string does not fall into the fire smoke shall prevail.

Oven making

① Refer to your local and Xinjiang barbecue pits for setting.

(2) On this basis, the length and width of the oven should be 1.5m and 14- 15cm, depending on your personal height, depending on your navel.

(3) It is best to make a cabinet under the oven to put food, a workbench next to the cabinet to put seasoning, paint the front of the oven and write down the name and price of the barbecue.

Attachment: preparation of fragrant sauce

1. Material: 500g pickled pepper, 0/50g sesame paste/kloc-0, 200g peanut butter, 40g chili oil, 30g garlic kernel 1 00g pepper powder, 80g monosodium glutamate, extra fresh 1 package, and chicken essence/kloc-.

2. Chop the pickled pepper first, peel and mash the garlic cloves.

3. Fill a porcelain with sesame paste, peanut butter, garlic powder, pepper, extra fresh 1, chicken essence, sugar, salt, etc. And stir evenly.

4. Burn the vegetable oil to 80% maturity, stir-fry with pickled pepper, then pour it into the prepared porcelain and cover it. Let it cool before you try it. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light. It becomes a delicious sauce.

Baking technology of "Koukouxiang tofu skewers"

Tofu, as a national dish, has a long history. It is made of spices and Chinese herbal medicines, and the baked tofu has a unique style and pleasant aroma. The process is as follows:

1. Configuration of "Tofu Spice":

500 grams of sweet potato starch, 60 grams of Chili powder, 20 grams of pepper powder, 30 grams of beef powder, 30 grams of chicken essence, 30 grams of star anise, 20 grams of fennel, 4 grams of licorice essence (optional), cumin 15 grams, 30 grams of dried onion (optional), 20 grams of dried ginger powder, 270 grams of monosodium glutamate and special fresh 6544.

The above raw materials can be bought in spice shops and Chinese medicine shops all over the country.

Second, the modulation method:

1, first all the raw materials are ground into fine powder.

2. Each pot or barrel is filled with the above raw materials and mixed evenly.

3. Seal the evenly mixed materials with food bags or bottles for replacement.

Third, wear tofu:

1. First, we ordered white tofu with a length of 12 cm, a width of 4.6 cm and a height of 0.8 cm from the tofu factory. We can also order tofu, which is 12 cm long, 7 cm wide and 0.8 cm high. Generally speaking, these two paragraphs are the main ones.

2, tofu should be tender and slag-free, soft but not broken, hard and tasteless.

3. Wear two bamboo sticks along the length of each bean, and then cut a small mouth with a knife.

4. Put the ground tofu into the basin. Soak in water, and then put 80 grams of edible salt into every 100 string of tofu to drown the salty taste.

Fourth, baking:

Put the millet charcoal in the barbecue oven and light it. After the millet charcoal is thoroughly penetrated, put the tofu skewers on the stove, then put 0.6-0.8g of special tofu spice on each slice, moisten it with a brush and vegetable oil, brush it evenly, turn it over and brush it evenly according to 0.6-0.8g of ingredients. There is also a basis for adding tofu ingredients, which is to see how well you soak it in tofu salt. If the soaked salt tastes heavy, reduce the tofu spice, otherwise increase the dosage of the tofu spice. In short, you bake a little first, then taste it with others, and then adjust the specific amount of tofu according to the taste of your locals, but it should be ours.

Five, other spices tofu hungry roast:

1, spicy tofu: on the basis of the above flavors, add spicy powder after baking.

2, fish-flavored tofu: add edible fish powder to the original seasoning or add appropriate amount of ginger powder, fish coriander and so on after baking.

3. Garlic-flavored tofu: Add mashed garlic to the original flavor and bake it.

4, fruity tofu: according to your own taste, add bananas, apples and other flavors when cooking, each string can be 0.1g.

If the following formula is not available locally, you can use the following formula instead:

Xinjiang mutton skewers (if you can't buy them, don't use them) are extra fresh 1 (extra fresh powder instead)

Lithospermum powder (instead of other edible spices), there are many spices for barbecue in food markets or supermarkets, and you can succeed if you choose them flexibly.

Formula of Bazhen braised pork: Angelica dahurica 25G, Amomum villosum 25G, Amomum villosum 25G, star anise 25G, Yuguo 15G, Amomum tsaoko 15G, Cinnamomum cassia 15G, Glycyrrhiza uralensis 15G, Foeniculum vulgare 15G, Rhizoma Kaempferiae/.

Barbecue skills introduction

Barbecue skills

1. "direct barbecue" and "indirect barbecue"

There are many ways of barbecue, such as roasting, stewing, roasting and frying, among which "roasting" belongs to open fire barbecue, also known as direct barbecue; While others are called indirect barbecues.

First, direct barbecue

(1) Put the ball carbon in the center of the barbecue carbon rack.

② Put the vegetables and meat in the center of the baking net and barbecue directly.

B, indirect barbecue

(1) spherical carbon is ignited and placed at both ends of the carbon frame.

② Meat and vegetables are placed in the middle of the barbecue grill.

(3) Cover the furnace cover, adjust the heat with air door, and cook food by smoking and stewing.

2. Master the barbecue time and temperature of common foods.

The quality of barbecue food is influenced by many factors, such as the length of barbecue time, the mastery of cooking temperature, the choice of barbecue equipment and even the environment at that time. To achieve the best barbecue effect, the above factors can not be ignored, especially the control of barbecue time and duration is the key.

Generally speaking, indirect barbecue takes longer than direct barbecue.

barbecue

(1) Spread a layer of charcoal on the charcoal net and pile it into a pyramid shape. Pour in accelerant such as alcohol to fully absorb the charcoal for about one minute, light the paper prepared in advance and put it into the furnace, and the charcoal will start to burn. If you are afraid of cleaning trouble, you can put a layer of aluminum foil under the charcoal, but the combustion will be affected to some extent.

(2) charcoal began to burn with a small amount of black smoke. Add a baking net at this time. After burning 10- 15 minutes, the open flame gradually decreased or disappeared, and white ash appeared on the surface of charcoal, indicating that the ideal barbecue temperature had been reached. At this time, spread charcoal evenly on it, and put your hands on the baking net, and your hands will feel warm.

③ Place the food to be barbecued evenly in the center of the grilling net, so as to make sure that the food is heated evenly everywhere.

(4) Adjust the position of food according to the need during the barbecue process, so that all parts are heated evenly. If you are grilling thick food such as steak, you should roast one side first and then the other side, otherwise it will be difficult to cook and may be burnt.

When barbecuing, don't forget to put a little oil on the skewers and turn the food from time to time. The food baked in this way tastes more fragrant and is not easy to burn. When the food is cooked, spread your favorite sauce and add seasoning.

Here are some delicious homemade barbecue sauce.

1, carrot paste-carrot paste is adjusted to a moderate consistency with a little soy sauce, chicken soup, salt, lemon juice and monosodium glutamate.

Bean paste-Cooked bean paste is made of cooking wine, sugar, lemon juice and Jiang Mo.

3, tomato sauce-tomato sauce is prepared with Chili oil, soy sauce, salt, chicken soup.

4. Sweet noodle sauce-Sweet noodle sauce is made of Chili oil, soy sauce, sugar and lemon juice.

5, barbecue sauce-2 teaspoons of soy sauce, 65438+ 0 teaspoon of sugar, rice wine and rock sugar, 2 teaspoons of firewood essence, dried kelp and ginger powder.

6. Hot sauce-1/4 cups of lemon juice, 2 teaspoons of tomato sauce, 1 teaspoon of Chili oil, Chili sauce, black pepper,1teaspoon of oyster sauce, pepper powder, yellow wine, brown sugar, 1/2 teaspoons of minced garlic.

7. Sour plum sauce-3 sour plums, 2 teaspoons pickled sour plums and sugar, 1 teaspoon white vinegar.

8. Applesauce-1 apple (peeled and mashed), 1/2 cups of apple juice,1teaspoon of white vinegar, 1/2 teaspoons of mustard sauce, 65,438 teaspoons of honey and onion, and appropriate amount of salt and pepper.

9. Spiced sauce-2 teaspoons of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons of tomato sauce, and 1 teaspoon of Jiang Mo, garlic paste and pepper.

10, mashed garlic-2 teaspoons of mashed garlic, 3 teaspoons of soy sauce, monosodium glutamate 1 teaspoon, yellow wine, white vinegar 1 teaspoon, fine sugar and pepper.

Third, barbecue tools

Open flame roasting, charcoal roasting, oven roasting, mud roasting, bamboo roasting, teppanyaki roasting, slate roasting and pebble rice are all considered as barbecue categories.

Barbecue method for some foods

Black pepper steak (smoked, courtyard barbecue)

Before the barbecue, soak the sliced walnuts in clear water for 30 minutes, then clean the steak, apply a proper amount of pepper (powder) on both sides of the steak, put the butter in a soup basin and heat it to melt, then add lemon juice, garlic and broth and stir well. When the fire is between medium fire and big fire, pour the walnut slices into the fire, then put the salted cow in the oven and cover it. The front and back of the steak need to be grilled 18-20 minutes, during which the steak is cut with a knife according to the texture and coated with lemon juice. Finally, heat the remaining lemon juice and pour it on the steak.

Hamburger roast chicken (courtyard barbecue)

Cut the chicken into pieces and put it in a ceramic tile container. Pour soy sauce, garlic, lemon juice, ginger foam and peanut oil on the chicken and stir well. Marinate at room temperature for 30 minutes, string them with baking needles, and then bake them on a baking net for 3-4 minutes. After that, the chicken is brown. At this time, turn the chicken over and roast the other side. Serve in 3-4 minutes. When you use it, it will taste better if you mix it with peanut butter and chopped green onion.

Baked potatoes (outdoor barbecue)

Spread butter, cream or cooking oil on the potato surface, then wrap it in thick aluminum foil, cover the oven, and bake it for about an hour and a half on medium heat, turning it occasionally to make all parts evenly heated. Before serving, you can make an X-shaped hole in the dish. According to the seasonings you like to add, such as salt, pepper, butter, cheese and onion, baked potatoes must have different tastes.

Potatoes (Courtyard Barbecue)

Cook it in advance until it is 67% ripe, and wrap it in tin foil. Put it next to the oven when the barbecue starts. When it is completely cooked, take it off with a clip and put it on a plate. Then cut it horizontally with a knife (don't cut it to the end, keep the potatoes scattered). Fill it with sour cream, bacon and sprinkle a little salt to eat.

Banana (courtyard barbecue)

First, grind the brown sugar into final particles, peel the banana, and then roll it in brown sugar powder, so that the sugar powder sticks around the banana meat. Put vegetable oil at the bottom of another frying pan, arrange the bananas coated with powdered sugar neatly in the pan, lightly sprinkle cinnamon prepared in advance on the bananas, smear butter, then pour lemon juice and red wine, put the bananas together with the frying pan into the oven, cover the oven and bake them by indirect barbecue 15-20 minutes. At this time, take out the frying pan and put it on the plate. If you mix Yun Ni with ice cream, it will taste better.

Rosemary mutton kebab

Ingredients: leg of lamb, salt, pepper, minced garlic, rosemary, cooking oil, onion and green pepper.

Pre-preparation:

1. Cut the leg of lamb into cubes of about 2cm, and season with salt, chopped pepper, minced garlic, rosemary and edible oil;

2. Cut the green pepper and onion into 2.5 cm square pieces for later use;

3. String the mutton with bamboo sticks, with 5 pieces of mutton in each string, with onion and green pepper slices alternately strung between each piece of mutton. It is best to soak the bamboo stick for a period of time to avoid hurting your hands.

Barbecue tip: Mutton kebabs are easy to cook and should not be roasted for too long. Pay attention to turning over and let the meat be heated evenly. Chicken skewers are the easiest to make, followed by beef.

Buffalo wings

Ingredients: shark's fin, salt, pepper, American soy sauce, Chili oil, spice Chili powder, lemon juice, sweet ginger powder, edible oil and sesame oil.

Pre-preparation:

1. Add all the above materials into the chicken wings, stir evenly, and marinate for 6 hours to taste;

2. String two wings with a bamboo stick, which are the same size and tight.

Barbecue tip: Chicken wings are not easy to cook, so don't roast them with strong fire. When baking, turn them over at any time to make them evenly heated. It's best to bake until golden brown, not with strong fire.

Roasted vanilla pork chop

Ingredients: pork loin, mixed spices, salt, pepper, fresh fragrance, olive oil and garlic.

Pre-preparation:

1. Slice the pig spine, each slice 100g is patted with a meat hammer to make the meat soft and fragrant, and the garlic is chopped for later use;

2. Add the mixed spices, salt, pepper, French incense, garlic and olive oil into the cut pork chops in turn, and marinate them for taste.

Barbecue tips: when barbecuing pork chops or steaks, pay attention to the heat and avoid endogenous coke; The steak has been marinated in advance, so there is no need to add seasoning when grilling. Just brush a little oil on the surface and put it on the weak side of the stove rack. Never barbecue on a big fire. Under normal circumstances, do not turn over frequently, and then turn over the other side after one side changes color.

Preparation and practice of barbecue

Of course, barbecue is indispensable for barbecue. Common ovens are usually divided into stone pots and net racks. The so-called stone pot is to put a stone non-stick baking tray on the induction cooker or gas, and then put the food on the back tray for barbecue. The advantage of this tool is that it is relatively simple to make and convenient to use, and it is very hygienic because food does not directly contact with fire. But because there is no charcoal fire, many people will feel that the taste is not authentic enough. This kind of grill is widely used in many restaurants that both bake and bake. If you are at home, you can buy it in the mall with a baking tray or a separate baking tray. It is worth noting that if you buy a baking tray separately, you should pay attention to the size of the stove at home, otherwise the heat conduction will be uneven.

Preparing the grill with charcoal fire is a bit cumbersome. Some, like old-fashioned instant-boiled mutton, need smokeless charcoal in addition to barbecue utensils. In addition to burning charcoal in the raw fire, charcoal should be continuously added during the barbecue process to keep the heat. Although this method sometimes makes people angry, sometimes it may make people feel ashamed, because it is closer to nature and the food baked with charcoal at high temperature will have a special flavor, most restaurants specializing in barbecue choose this method. For home use, in addition to homemade simple barbecue grills, many shopping malls have also introduced camping barbecue grills, which are quite convenient and durable, although the price is a bit expensive. There is also a charcoal gas barbecue oven that can adapt to various barbecue tastes.

Six skills of barbecue

Don't think that barbecue is just a simple matter of tossing the meat a few times and then smearing some sauce casually. In fact, the degree of effort is different and the taste is different. If you don't believe me, try baking it once according to the precautions listed below to ensure a good taste!

1. If you are going to cook a barbecue at home, the choice of charcoal fire is the first important. Don't be greedy for cheap when choosing charcoal fire, some inferior charcoal fires are not prosperous enough or even don't burn at all; Others will release a lot of smoke and pollute food after burning. Charcoal fires with good quality are generally neat and heavy, and they burn for a long time and have good flammability. Because the special flavor of barbecue food comes from the aroma of barbecue food when charcoal is at high temperature, choosing charcoal is the basis of enjoying food.

Before grilling food, brush a layer of oil on the grill to prevent food from sticking to the shelf. Brush off the residue on the grill with an iron brush at any time to keep the grill clean, so as not to affect the flavor of food.

There are many kinds of food that can be barbecued, but the selection of materials is also very particular. Pork: Be sure to cook it thoroughly before eating. Choose pork ribs, pork belly with tender waist and buttocks and a little fat, so that the roasted meat will not be too dry. Beef: you can choose beef ribs, tender and tough; Beef shoulder is the most tender barbecue. Neither American beef nor Australian beef is suitable for roasting until it is fully cooked, which will destroy the tenderness of the meat. Chicken: Any part is a good material for barbecue. If you soak it in lemonade and sprinkle some starch before barbecue, it will make the meat more tender. Seafood: Anything is fine, but you must choose something fresh. Fresh seafood is dense and elastic, and the seafood taken out of the refrigerator before barbecue should not be marinated for more than 30 minutes. When baking squid rolls, brush a thin layer of egg yolk on it, which will make the color more beautiful and taste better. Vegetables and fruits: mainly roots, mushrooms and hard fruits and vegetables with less juice, such as corn, green peppers, pineapples and bananas.

As soon as the dishes are served on the grill, people who are in a hurry are always worried that they will burn and keep turning over. In fact, it will prolong the cooking time, and it will destroy the protein and make the meat hard. When baking food, the food must be heated to a certain degree before it is easy to turn over. If some food sticks to the grid after turning over, it means that protein has not been completely heated, and hard pulling will only tear protein fiber, and if it is fish, it will form peeling phenomenon.

5, food in the barbecue process, the longer the time, the greater the loss of water and oil, the drier the taste. Therefore, in the process of barbecue, we should brush some barbecue sauce on the food to keep the food moist and increase the taste, but be careful not to brush too much at a time, which will make the food too salty.

6. For people who have a certain barbecue foundation, baking authentic diamond-shaped roast marks can definitely add icing on the cake to barbecue technology. In fact, it is not difficult to bake a diamond-shaped roast mark. First, the charcoal fire is required to be hot enough, and then the food is placed on the grill at an oblique angle of 30 degrees. When the food is fully heated, the food is turned over at an oblique angle of 30 degrees in the opposite direction to form a diamond-shaped baking mark. Cook the other side of the food in the same way.

Homemade barbecue sauce

1: 2 tablespoons tomato sauce

2: 2 spoonfuls of coke

3: Half a spoonful of soy sauce

4: Bring the pot to 60% heat, then put 1-3 into the pot to boil, and keep stirring until the soup is thick.

_: Good barbecue sauce is success.

1. Jiuwei barbecue sauce

Heat the butter, add chopped green onion ~ minced garlic, and add red grapes when it is fragrant.