Classic BBQ recipes

Barbecue is a snack that many people love to eat. In daily life, various large and small gatherings are almost all centered around barbecue. So why is barbecue so popular? I don't need to say much, I believe everyone knows that because it is fragrant, can stimulate appetite, and satisfy cravings, etc., naturally many people like to eat it. However, in addition to the ingredients themselves, the most important thing about the delicious barbecue is the barbecue seasoning, because the taste of the barbecue seasoning directly affects the overall taste of the barbecue. So let's take a look at the classic barbecue seasoning recipes:

If you want to make delicious barbecue, you must understand the barbecue recipe. Only by understanding the recipe can we make delicious barbecue. Let's take a look at these recipes below.

Method 1

Material

25cc apple cider vinegar, some Merlin spicy soy sauce, some chili sauce, 1 tablespoon mustard powder, 230cc ketchup, 80cc orange juice, 2 tablespoons onion, 20cc honey, some salt, 1 teaspoon coarse black pepper.

Chop the onion, cook briefly with other ingredients and mix well, then let cool.

Method 2

Material

45 ml fish sauce, 30 ml rice wine, 15 ml sesame oil, 50 g sugar, 8 g minced garlic, or appropriate amount, 10 g minced ginger, 30 ml honey.

practice

1. Put fish sauce, rice wine, sesame oil, sugar, garlic, ginger and honey in a small bowl and stir vigorously until mixed.

2. Soak the meat of your choice in the marinade for at least 6 hours or marinate it the day before eating.

Method 3

Material

60 ml dark soy sauce, 60 ml sake, 2 tablespoons mirin, and 1 tablespoon sugar.

practice

Place dark soy sauce, sake, mirin, and sugar in a small saucepan and cook over medium heat until sugar dissolves. Serve as a sauce right away or let cool and refrigerate for later use.

Method 4

Material

2 pieces of red fermented bean curd, 2 tablespoons of soy sauce, 50 grams of fine sugar, 1/2 teaspoon of five-spice powder, 1 tablespoon of bean paste, 200 grams of pork belly, 1 white onion, 30 grams of maltose, and 30ML of water.

Method: Preparation of barbecued pork sauce

Add red fermented bean curd, soy sauce, sugar, five-spice powder and bean paste into a bowl and mix well. Barbecue recipes These recipes are very useful (2)

To make maltose water, mix maltose and water and heat until the maltose melts.

To make the barbecued meat skewers, cut the pork belly into small pieces, marinate with 2 tablespoons of barbecued pork sauce for more than 45 minutes, and cut the white onion into small pieces.

Put the marinated meat and onions on bamboo skewers, put them into the preheated oven, middle layer, 250 degrees, and bake for about 20 minutes.

Take out the baked skewers, brush them with a layer of maltose water, put them back into the oven, 250 degrees, top layer, and bake for 2-3 minutes.

Tips

1. The amount of barbecue sauce in this recipe is relatively large and can be used 2-3 times. After preparing the barbecued pork sauce, you can seal it and store it in the refrigerator. It can be kept for about 2 weeks and can be taken out and used when needed.

2. It is best to use pork belly when making barbecued pork, which is lean with a little fat and has the best taste. If you can't buy pork belly, you can buy leaner pork belly.

3. Use maltose water as a brushing liquid. If you don’t have maltose, you can brush a layer of honey on the skewers instead.

4. The baking time can be flexibly adjusted according to the actual situation, but please note that the barbecued pork needs to be baked at high temperature to shorten the baking time and lock in the internal moisture.

5. Using this recipe, you can also make skewered meat instead of skewers. The specific method is to cut the pork belly into slices about 1 cm thick. There is no need to put it on bamboo sticks. The marinating and baking methods are the same.

Method 5

Material

Spare ribs, light soy sauce, dark soy sauce, barbecue sauce, cooking wine, and pepper powder.

practice

1. Prepare the ribs first and put them in a large bowl (box), then pour in light soy sauce, dark soy sauce (for coloring), barbecue sauce, cooking wine and self-ground pepper powder, stir evenly with your hands, seal the surface, and put it in the refrigerator overnight, or marinate in the morning and cook in the evening. The main thing is to make the ribs taste good. Don't cook for too long, otherwise the meat will go bad. If the time is too short, it will not be flavorful enough, but it is also acceptable.

2. Wrap with tin foil and put in the baking tray, bake with the baking function for 25-30 minutes, take out, add two teaspoons of honey to the remaining juice from the original marinade, mix well, apply on the surface of the ribs, and bake with the broil function on a low setting for 5-8 minutes, bake on both sides. At this time, pay close attention to the inside of the box, turn on the box light, and don't bake it too burnt.

3. Put the ribs in a larger bowl (box), add garlic, pepper, star anise, five-spice powder, garlic salt, stir evenly with your hands, and leave it for a few hours, overnight is best.

4. Put a wire rack of ribs in the baking tray. Do not add honey. Bake for 20-30 minutes, then turn over and bake for 20-30 minutes. If it is not cooked enough, you can extend the time, depending on the size of the ribs. The pork must be cooked through. The method is very simple. Heat an iron pan, add oil and minced garlic, then put in green peppers, sprinkle with self-ground black pepper powder, and add salt. That's it.