Overnight, everyone is talking about the "street stall economy". It seems that the street stall economy is really going to be popular this year! When it comes to setting up a street stall, as long as you can put down some effort and find a good project, the next thing will definitely be easy to do. And the tyrant in the late-night snack industry - barbecue, is suitable for all late-night snack stalls across the country, so it will definitely be among the first choices for setting up stalls.
Speaking of barbecue, each place has its own characteristics. For example, in Xichang at the foot of Daliang Mountain in Sichuan, people are keen on brazier barbecue. Seven or eight years ago, it was only used as a late-night snack by locals. Today, it has become a favorite formal dinner for everyone.
In Zhaotong, Yunnan, what people love to eat is the beef skewers that are sold on sale.
because the string is really small. But it is more tender and delicious. When it is not cooked, it exudes a juicy and juicy smell in the close-up.
The Luo Bu people who live in the desert of the northwest have a much wilder style of kebab painting.
Their beloved mutton skewers have thick skewers, big chunks of mutton, and the grill is built with stones on the ground. It can be said to be the naturalistic style of skewers.
When it comes to Zhanjiang, Guangdong, the barbecue industry is also "relying on the mountains to eat the mountains, and relying on the sea to eat the sea."
Zhanjiang, surrounded by the sea on three sides, is rich in high-quality oysters. The locals who love oysters have reached a consensus that a night in Zhanjiang without grilled oysters and food stalls is not worth living.
Barbecue is everywhere, and everyone has eaten it. It seems to be the same, but when you understand it, you will find that the barbecue in each place has strong local characteristics.
Domestic barbecue can be divided into 4 main schools:
So how to choose ingredients for barbecue dishes?
Most northern skewers restaurants mainly serve beef and mutton, supplemented by pork belly, and chicken and vegetables as side dishes. The selection of ingredients is very important.
For example, there are many parts and types of beef. After roasting some raw materials, the finished product will feel hard, dry, and astringent in the mouth, and the meat will vary in size.
Therefore, regardless of the size or breed of the cow, we can choose two parts of the cow. One is the "cucumber meat" from the cow, and the other is the rump meat from the cow, commonly known as "Yuanbao meat". The taste of these two types of meat Soft and elastic.
Mutton meat is usually based on mutton leg meat, and it is better to choose the cut ribs and heart tubes.
What are the tips for preliminary processing of barbecue ingredients?
How to handle the ingredients after selecting them is very important. Beef and mutton series ingredients should be rinsed as a whole and placed in the fresh-keeping cabinet to drain acid for 2 hours. This way the meat will taste better and the color of the meat will be better-looking. Fresh meat should be stored in the fresh-keeping cabinet. It will also drain out the excess blood and water, which will also facilitate the subsequent pickling and flavor.
Animal drainage raw materials, such as heart tubes, ribs, bright ribs, etc., need to be initially processed to mature the raw materials. The method is as follows: first put the raw materials into the cleaning pool and soak them in warm water for 2 hours, remove and drain the water, and add ginger, green onion, and white wine. Then use a pressure cooker to press it to achieve the effect of removing the smell and smell. The pressing time is different for each category.
For example, "original juice ribs" should be pressed and aired for 35 minutes, and "heart tube" should be pressed and aired for 26 minutes before turning off the heat. Each category needs to be simmered for 30 minutes. This can make the raw materials taste tender and increase the volume, which will help reduce the cost. Outgoing cost.
Barbecue veteran
shares 36 barbecue recipes
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1, kebabs (based on 500g):
(1) Ingredients: 12 grams of salt, 5 grams of MSG, 2 grams of loose meat powder, 6 grams of allspice, 5 grams of pepper, half a gram of ethyl malt powder, chive powder 3 grams, 5 grams of cooking wine, 1 gram of sesame oil, 1 gram of sugar, 4 grams each of green onion and minced ginger, 1 egg, and a small amount of starch.
(2) First stir the eggs and cut meat evenly, then add other seasonings and stir evenly. Marinate for one hour, stirring once in the middle.
(3) Thread the skewers in the usual way, brush them with sesame oil when grilling, brush them with seasoning sauce after taking them out of the oven, and sprinkle with cumin and chili powder.
2, marinating recipe for chicken wings, chicken legs, and duck wings:
90 grams of spicy and smelly dry ingredients, 40 grams of refined salt, 50 grams of MSG, 40 grams each of onion and ginger, 10 grams of loose meat powder, 10 grams of sugar, 50 grams of cooking wine, cornstarch 200g, stir evenly and marinate for about 1 hour (the meat raw material is 5kg, which can be reduced proportionally).
3. Baking powder formula:
Barbecue powder: 50g cumin powder, 60g Wang Shouyi Spicy Fresh, 10g salt, 100g soybean noodles, 20g chicken powder, 50g chili noodles.
Ingredient salt: 360g salt, 100g MSG, 5g meat powder, 200g cumin powder, 200g chili powder, 400g spicy fresh food.
4. Grilled squid skewers (based on 500g):
(1) Preparation of seasoning sauce: Put 100 grams of soybean oil in a pot and bring to a boil. Add 300 grams of chili sauce. After the chili sauce is fried until fragrant, pour in an appropriate amount of water and add Add 150 grams of sugar, 50 grams of MSG, 10 grams of chicken essence, 5 grams of pepper and appropriate amount of green onions and minced ginger to make a sauce.
(2) Marinate: Mix the cut squid slices with 60 grams of seasoning sauce and marinate for 30 minutes, then grill on skewers and brush with sauce when eating. This method can grill fish, animal offal (except the heart), and vegetables, and the grilled food will be particularly fragrant.
5-9, raw grilled chicken feet/sizzling prawns/tinfoil duck blood/charcoal roasted pigeon/tinfoil pig heart
10-13, pork skewers/lamb leg injection Ingredients/Spicy duck head/Special spicy stir-fried chicken rack
14-17, Tinfoil soft-shell turtle/Spicy chicken feet/Orleans marinade/Flower chicken gizzards
18-20, Spicy stir-fried clams/tinfoil sauce
21-25 Barbecue oil/tinfoil fish ingredient/tinfoil enoki mushroom/garlic recipe
26. Grilled beef ribs and beef whip skewers (based on 500g of ingredients):
(1) First, scald the beef tendons and beef whip with boiling water, put them in a pressure cooker for 25 minutes, and then slice them.
(2) The ingredients, marinating, skewering and grilling methods are the same as mutton skewers.
27. Pork and mutton waist skewers: based on one pound:
(1) Ingredients: 2 grams of loose meat powder, 2 grams of five-spice powder, 10 grams of ginger juice, 10 grams of barbecued pork sauce, 5 grams of bead essence, 10 grams of chopped green onion, 5 grams of cooking wine, one egg, and 20-30 grams of starch.
(2) The method of marinating, skewering and grilling is the same as above.
28-30, spicy duck goods/tinfoil bullfrog/chopped pepper sauce recipe
31. Grilled cod skewers (based on one pound):
(1) Ingredients: choose headless snowfish, wash and dry, and cut into pieces Segments, and then cut open in the middle, you can take the fish bones.
(2) Ingredients: 2 grams of salt, 5 grams of MSG, 5 grams of cooking wine, 10 grams of ginger juice, 10 grams of chopped green onion, 10 grams of hoisin sauce, and one egg.
32-34, seafood family portrait/tinfoil potatoes/secret red oil
35. Secret barbecue sauce:
500 grams of pickled pepper, 100 grams each of onion, ginger, and minced 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. Use 300 Simmer gram of peanut oil for half an hour. Suitable for grilling small fish and shrimps.
36. Vegetable baking powder:
(1) 500 grams of sweet potato starch, 1500 grams of refined salt, 400 grams of seasoning powder, 420 grams of thirteen spices, 30 grams of white sugar, 150 grams of sesame seeds, and 50 grams of comfrey powder.
(2) Mix the above ingredients evenly. When roasting vegetables, use a spoon to scoop out fragrant powder and sprinkle it on the vegetables. Spread about 1 gram on each skewer, and then use a brush dipped in oil to brush evenly (the amount you put can also be adjusted according to the customer) flavor selection).
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There are various physical store catering recipes in the early articles. Welcome to check them out.
