BBQ Stew Recipe

Nowadays, many people like to eat barbecue. They often call a few friends to go out for some skewers or barbecue after get off work or in their free time. However, many people also want to make barbecue at home when they have nothing to do, but they know that it is difficult for them to make delicious barbecue, mainly because of the recipe problem of seasonings. In fact, barbecue mainly involves two issues, one is the marinating recipe, the other is the recipe of grilling oil. Below I will introduce the methods of these two recipes in detail.

How to make fragrant oil

Ingredients: 500 grams of pickled peppers, 150 grams of sesame paste, 200 grams of peanut butter, 200 grams of Pixian bean paste, 100 grams of garlic kernels, 30 grams of pepper powder, 40 grams of special fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, 40 grams of salt, and 1500 grams of salad oil. Preparation: Mix sesame paste, peanut butter, garlic kernels, pepper powder, Special Fresh No. 1, chicken essence, sugar and salt together, put them into a container, and chop the pickled peppers and Pixian bean paste into a paste. Put it into the wok, stir-fry over medium-low heat until the oil turns red, then pour it into the container with seasoning, stir evenly, and seal it for 12 hours for later use.

How to make skewers

Recipe 1, marinating recipe: 40 grams of barbecue ingredients, 45 grams of spicy stinky dried tofu, 80 grams of MSG, 80 grams of special fresh No. 1, 60 grams of chicken flavor, 100 grams of cornstarch, 40 grams of pepper powder, and appropriate amount of chili powder.

Marinating method: Wash one pound of meat and cut it into cubes, add 10 grams each of minced ginger and onion, half an egg, 5 grams of cooking wine, 0.7 grams of sugar, appropriate amount of refined salt, 40 grams of mixed spices, then stir evenly and marinate for 20-40 minutes.

Recipe 2: 90 grams of barbecue ingredients, 40 grams of refined salt, 40 grams of special fresh No. 1, 40 grams each of minced ginger and chopped green onion, 10 grams of sugar, 20 grams of meat tenderizer, 100 grams of cooking wine, and 300 grams of cornstarch. The above ingredients can be used to make skewers for 5 pounds of meat. The marinating method is the same as above.

Recipe three: 20 grams of spicy stinky dried tofu, 40 grams of refined salt, 40 grams of special fresh one, 30 grams each of chopped green onion and ginger, 10 grams of sugar, 25 grams of tenderizer, 50 grams of cooking wine, 300 grams of cornstarch. Add the above seasonings to the chopped fresh meat and mix well. The above ingredients can make 5 pounds of meat skewers. Marinate for 20-40 minutes and set aside. The marinating method is the same as above.

Note: The dryness and wetness of the meat prepared with the above three recipes should be such that the meat skewers can absorb the spices without falling or leaking. Running water is not good for maintaining flavor, and meat that is too dry consumes more oil. It should be held in the hand and feel moist but not watery.

Specific formula

1. Chicken, duck, goose, claws

Ingredients: 40 grams of fine salt, 50 grams of minced ginger, 50 grams of MSG, 100 grams of scallion segments, and 50 grams of peppercorns.

Preparation method: Wash the ingredients and put them into the pot, add water until they are covered, add salt, ginger (crushed), MSG, shallots, and peppercorns, and cook over medium heat until the claws become larger and straighten, and when they break when pierced with a bamboo stick, take them out. After they have cooled thoroughly, put 2 on each skewer and prepare to roast.

2. Fish

Recipe: 90 grams of spicy stinky dried tofu, 10 grams of curry powder, 60 grams of refined salt, 50 grams of sugar, 50 grams of MSG, 40 grams of special fresh No. 1, 10 grams of beef flavor, 100 grams of Xiangpiao sauce. Mix the above ingredients and fish evenly and marinate for 1 hour.

Preparation method: Mix the above ingredients and fresh fish thoroughly, and control the dryness and wetness the same as the skewers. Marinate for about 20 minutes and then bake. Various types of fish can be skewered into multiple varieties such as half fish, fish skewers, whole fish, fish tails, etc.

3. Spare ribs

Recipe: 100 grams of thirteen spices, 20 grams of five-spice powder, 40 grams of fine salt, 20 grams of meat tenderizer, 10 grams of sugar, 20 grams of MSG, 40 grams of special fresh No. 1, 40 grams each of scallion and ginger slices, 40 grams of beef essence, 100 grams of cornstarch. Mix the above ingredients evenly and marinate for 1 hour, then skewer and set aside.

4. Vegetables

Ingredients: pumpkin, eggplant, lotus root slices, potatoes, corn cobs, cabbage bones, etc.

Recipe: 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, 150 grams of sesame kernels, and 50 grams of comfrey powder (practical and spice).

5. Chicken wings, chicken legs, duck wings

Ingredients: 90 grams of spicy stinky dried tofu, 40 grams of fine salt, 50 grams of MSG, 40 grams of special fresh No. 1, 40 grams each of chopped green onion and ginger, 20 grams of meat tenderizer, 10 grams of sugar, 50 grams of cooking wine, 200 grams of cornstarch, and 20 grams of chicken flavor.

Method: Mix the above ingredients and 5 kg of main ingredients thoroughly, marinate for 20-40 minutes and skewer the semi-finished products. If the seasoning is dry when mixed, add appropriate amount of water to ensure that the seasoning completely adheres to the meat. These are baked raw and do not have to be cooked.

Preparation method: Mix the above ingredients evenly to make flavor powder and bag it for later use. When baking, first place the skewered vegetables flat on the stove, then use a spoon to put the fragrant powder on the vegetable pieces, put about 1 gram on each skewer and 0.5 gram on each side, then use a brush dipped in oil to wet it and bake evenly. You can roast 3-5 skewers first to taste them yourself, and then increase or decrease the amount of essence according to the local people's taste.

Grilled Skewers

First wash the meat and vegetables to be grilled, then cut the raw meat into rectangular strips 2-4 cm long and 0.8 cm wide. After descaling the fish, cut open the belly and clean the intestines, wash and cut into 12 cm long pieces or a whole fish of unlimited length. Thread the raw lotus root and then string it into skewers with bamboo sticks. The meat skewers should be diced. Large skewers such as crucian carp and eggplant should have two skewers per skewer. Ham and luncheon meat are finished products. After tearing the skin of the ham sausage, thread it directly and use a knife to cut it into lotus leaf shape. You can refer to the method of roasting ham in your local area. Cut luncheon meat into cubes and put them on two skewers. Brush some spices when grilling.