The secret barbecue recipe is here!

I believe that there are absolutely a lot of barbecue restaurants in various regions, because now people like to eat some casual food, and pair it with a few dozen beers, which is simply awesome. But why do the barbecues taste different after trying them in so many restaurants? The main reason is that the barbecue recipes used in each place are different. Below I will briefly introduce several secret barbecue recipes to you, absolutely top secret!

No. 1 Secret Barbecue Powder:

10 grams each of salt and MSG, 8 grams each of ethyl maltol, beef powder and Roubaowang, 3 grams of tenderizer powder, 6 grams each of mutton powder and cumin powder, and 4 grams of pepper powder. Suitable for roasting seasonal vegetables.

No. 2 Secret Barbecue Powder:

300 grams of corn starch, 200 grams of salt, 150 grams of MSG, 40 grams of beef powder, 30 grams of coriander powder, 80 grams of garlic powder, and 20 grams of basil leaves, mix well. Suitable for grilling meat and vegetable combinations.

Secret cumin powder:

2500 grams of cumin powder, 500 grams of salt, 400 grams of MSG, 1250 grams of crushed sesame seeds, 500 grams of chili powder, and 400 grams of fennel powder, mix well. Suitable for raw materials with strong fishy smell.

Spicy Sauce:

Mix 20 grams of lemon juice, 15 grams of tomato sauce, 8 grams each of chili oil, chili sauce, and black pepper, 12 grams each of oyster sauce, chili powder, rice wine, and brown sugar, and 10 grams of minced garlic. Suitable for roasting and cooking meat with strong fishy smell.

Secret BBQ Sauce:

500 grams of pickled peppers, 100 grams each of onion, ginger, and chopped garlic, 50 grams each of peanut butter, salt, and MSG, 20 grams each of sugar and oyster sauce, 10 grams of sweet noodle sauce, and 15 grams of seafood sauce, simmer with 300 grams of peanut oil for half an hour. Suitable for grilling small fish and shrimp.

Roasted lamb loin:

Reason for hot sales: The lamb kidneys are marinated with secret barbecue powder, which not only effectively removes the fishy smell of the raw materials, but also becomes dry, fragrant, spicy and nutritious after being roasted.

Ingredients: 1 fresh lamb kidney.

seasoning:

Ingredients A (2 grams each of onion and ginger slices, 3 grams each of cooking wine and pepper powder, 1 gram each of salt and MSG, 0.5 grams of peppercorns), Ingredients B (5 grams of secret barbecue powder, 3 grams each of secret cumin powder and chili powder), and 5 grams of scallion oil.

Preparation method:

(1) Remove the outer layer of tendons and skin from fresh lamb loin, slice it into two pieces (no need to remove the smell of the loin), marinate with ingredient A for 30 minutes, take out, skewer and brush with oil.

(2) Preheat the oven to medium heat. Place the lamb loin skewers on the oven and grill them on both sides, turning them over and over. When the moisture is completely evaporated, sprinkle with Ingredients B.

Key: When marinating lamb kidneys, rub them repeatedly with cooking wine to avoid fishy smell.