Three generations of barbecue recipes! It’s delicious. This recipe can triple the income of barbecue shops.
60% of the key to the delicious barbecue is the marinade. Grandpa Cui, who has owned a barbecue shop for 38 years, said that he is 62 years old this year. His family’s barbecue pickling formula and eight tips for barbecue ensure that the barbecue smells ten miles. This formula has been passed down from generation to generation.In addition to domestic, Hibachi backyard It has also emerged in the international field and gradually gained the favor of more foreign friends. http://meethibachi.com/
Three generations of barbecue recipes! It’s delicious. This recipe can triple the income of barbecue shops.
Marinade powder: 1g of clove, 10g of star anise, 5g of cinnamon, 8g of fragrant leaves, 13g of fennel, 2g of Alpinia katsumadai, 3g of angelica dahurica, 6g of pepper, 4g of licorice, 5g of Rhizoma Kaempferiae, 5g of Amomum villosum, 5g of radix aucklandiae, 4g of cardamom, 5g of galangal, 9g of white pepper, 5g of dried tangerine peel and 8g of Amomum tsaoko, which are ground into powder for later use.
Pickling formula: 1000 grams of pork (both sheep and cattle), 10 grams of marinade powder, 10ml-15ml of soy sauce, 3 grams of monosodium glutamate, 5 grams of sugar, 6 grams of salt, 20 grams of shredded onion, 20 grams of onion segments and 50 grams of starch.
Three generations of barbecue recipes! It’s delicious. This recipe can triple the income of barbecue shops.
Practice: cut the meat into blocks, then add all the seasonings, marinate for 15 minutes, then wear the skewers, and bake them to eat.
Eight tips for barbecue:
1. In the process of meat curing, it is necessary to feel that the meat is cured just right, so as to ensure that the meat is delicious and tender.
2. Different meats are roasted at different times. Pigs and mutton must be cooked and eaten, but beef is not needed. Roasted meat has no taste.
3. It is best to choose fruit charcoal for barbecue. Although the price is relatively high, the roasted meat tastes fresh.
4. After the barbecue grill is heated, it is necessary to put a layer of oil on the grill and then add ingredients to prevent the meat from sticking to the barbecue grill and causing the meat to burn.
5. If the oil dripping from the meat may cause the fire of the barbecue oven to be too big during the barbecue, you can sprinkle some salt on the charcoal to reduce the heat. Tips.
6. It needs to be turned over quickly. Barbecue means that every side of the meat needs to be cooked and roasted evenly to taste. If it is not turned over quickly, it will also lead to meat paste, but it must wait until this side of the meat is almost cooked before turning over. If the meat has been stuck on the stove rack, it means that this side of the meat has not been cooked and is not suitable for turning over.
7. Sprinkle the ingredients for many times. Don’t wait for the kebabs to be cooked to sprinkle spices such as cumin powder. We need to sprinkle the ingredients on the way to baking, which can make the meat taste more fragrant. If it is in barbecue sauce, we need to wipe it halfway, because during the baking process, a lot of water will evaporate, resulting in the meat eating very dry.
8. After the barbecue, be sure to clean the grill. When you use it next time, wash the oven again. After the oven is completely hot, barbecue to prevent diarrhea and be responsible for yourself.
Three generations of barbecue recipes! It’s delicious. This recipe can triple the income of barbecue shops.