​ What ingredients are used to marinate barbecue meat

I have asked many people, and they all said that the most enjoyable time in summer is to drink beer and eat barbecue, and it would be even better if you have a few plates of crayfish. In fact, when many people eat barbecue outside, they always feel that barbecue is unhygienic. Some people have a large terrace at home and would like to invite everyone to have a barbecue at home. Some people have little time to cook, so they would also ask for some barbecue tips. Today, let’s talk about how to use ingredients to make delicious, tasty and healthy barbecue.

Marinade:

1. Meat skewers: 5 kg of fresh meat should be added with spices.

Recipe 1: 70-90 grams of MSG (freshness is 99%, this freshness will be used in the following), 36 grams of fine salt, 1 pack of special fresh No. 1, 40 grams each of ginger and shallot (chopped), 7 grams of sugar, 25 grams of meat floss powder, and 250 grams of sweet potato starch.

Add the above ingredients to the cut meat strips and mix evenly. Marinate for 10 minutes and then skewer with bamboo sticks for grilling.

Recipe 2: 100 grams of thirteen spices, 70-90 grams of MSG (freshness 99%), 36 grams of fine salt, 1 pack of special fresh No. 1, 40 grams each of ginger and shallot, 7 grams of white sugar, 25 grams of meat tenderizer, and 250 grams of red summer starch.

Add all the above ingredients into the cut fresh meat strips and mix well. Marinate for 15 minutes and then skewer them for grilling.

Note: For the above two methods, the meat should be dry and moist enough for the skewers to absorb the spices without falling off and without leaking water. If water flows out, the meat will be watery and difficult to maintain the flavor. If it is dry, it will waste oil. It is best to hold the meat in your hand and feel it is moist but not watery.

2. Chicken wings, chicken tips, chicken legs, duck wings and other foods such as chicken, goose, pheasant, quail, squab, etc. 5 kg of food needs to be added:

60g salt, 90g MSG, 1 pack of special fresh 1, 30g ginger and shallot (chopped), 20g meat tenderizer, 7g sugar, 150g red starch

Mix the above ingredients and 5 kg of food thoroughly, marinate for 20 minutes and string them into skewers. If the seasoning is dry and cannot be absorbed by the meat when mixed, add appropriate amount of water so that the seasoning can completely absorb the meat. It should not be too dilute. These are baked raw.

3. For chicken, duck and goose feet of various kinds, wash 5 kg of food and put them into a pot, add water until they are covered, add 110 grams of refined salt, 80 grams of ginger (smashed), 100 grams of MSG, 50 grams of fresh shallots and 10 grams of Sichuan peppercorns, and cook over medium heat until the feet become enlarged and straight, and break when pierced with a skewer. Then take them out and cool them, and skewer 2 feet per skewer for roasting.

4. Fish: various types of fish can be skewered into multiple varieties such as half fish, fish skewers, whole fish, fish tails, etc. Ingredients for 5 kg of fresh fish:

100 grams of thirteen spices, 60 grams of fine salt, 90 grams of sugar, 80 grams of MSG, 1 pack of special fresh No. 1, 40 grams each of ginger and shallot (chopped), 60 grams of fragrant sauce (see below for preparation), and 150 grams of sweet potato flour.

Mix the above ingredients and fresh fish thoroughly, and control the dryness and wetness the same as the meat skewers. Marinate for 30 minutes, then skewer and prepare for grilling.

Special reminder: In order for you to correctly master the marinating methods of various foods and bake out special flavors, our department has changed the "spice cellar water" soaking method to the spice direct marinating method. The purpose is to worry that you may not be able to control the concentration of "spice cellar water" and affect the taste.

5. Spare ribs: 5 kg fresh spare ribs, add

110 grams of thirteen spices, 20 grams of five-spice powder, 36 grams of fine salt, 30 grams of meat tenderizer, 8 grams of sugar, 80 grams of MSG, 1 pack of special fresh No. 1, 40 grams each of ginger and shallot (chopped), and 150 grams of sweet potato starch.

Mix the above ingredients and spareribs evenly, marinate for 20 minutes, and then skewer and grill.

6. Vegetables: Pumpkin, eggplant, slices, potatoes, corn cobs, cabbage and other varieties. The formula is:

500 grams of sweet potato starch, 1500 grams of refined salt, 400 grams of MSG (fine powder), 2 packs of special fresh No. 1, 420 grams of thirteen spices, 30 grams of white sugar, and 150 grams of sesame seeds. 50g of lithospermum powder (edible spice), mix the above evenly to make the flavor powder and bag it for later use

When grilling, first place the skewered vegetables flat on the stove, then use a spoon to put the spices powder on the vegetable pieces, put about 1 gram on each skewer and 0.5 grams on each side, then use a brush dipped in oil to wet it and grill evenly.

For the dip:

Preparation of Piña Colada Sauce

1. Ingredients: 500 grams of pickled peppers, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic kernels, 30 grams of pepper powder, 80 grams of MSG, 1 pack of special fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, and 40 grams of fine salt.

2. Chop the pickled pepper into small pieces, peel and mash the garlic cloves.

3. Use a porcelain container to put sesame paste, peanut butter, garlic froth, pepper powder, special fresh No. 1, chicken essence, sugar, salt, etc. and mix well.

4. Heat vegetable oil until 80% cooked, add pickled pepper and fry until fragrant. Then pour into the prepared ingredients in the porcelain dish, cover with a lid, let it cool down and taste it again. If it is too salty, add some sugar and MSG. If it is too bland, add some salt to make a fragrant sauce.