Hello. I'm going to open a barbecue stall. But some of them are still not very fragrant. I would also like to ask an expert for advice. Thank you. QQ number 6512272 ...
2 beef
soy sauce, salt, cooking wine, chicken essence, egg white, minced onion, minced sauce, white sugar, curry powder, etc. Pepper granules, Jiang Mo, curry powder, black pepper, tender meat starch and white sugar are soaked, while baking, they are brushed with oil, and when they are 7-8 ripe, they are brushed with honey, continue baking, and when they are golden brown, they are brushed with barbecue sauce. Honey makes chicken wings golden in color and tender in the outside, which is the main dish in barbecue.
4 Made in barbecue sauce
Lee Kum Kee has a ready-made bottle of barbecue sauce, probably 8 yuan, but it is not easy to buy it in Huairou. Generally, we use garlic Chili sauce, oyster sauce and honey in a ratio of about 3: 3: 1, and mix them well, which tastes the same as the barbecue sauce we bought.
Various barbecue sauce practices
Homemade delicious barbecue sauce
There are many barbecue sauces on the market. Why don't you try the following recommended sauce matching methods, which may be just to your taste!
* Barbecue sauce
Ingredients: 2 teaspoons of soy sauce, 1 teaspoon of white sugar, 1 teaspoon of rice wine and 1 teaspoon of rock sugar, 2 teaspoons of dried kelp and 2 teaspoons of ginger powder.
practice: mix all the materials evenly.
* Spicy sauce
Ingredients: 1/4 cup of lemon juice, 2 teaspoons of tomato sauce, 1 teaspoon of Chili oil, Chili sauce and black pepper, 1 teaspoon of oyster sauce, pepper powder, yellow wine and brown sugar, and 1/2 teaspoon of minced garlic.
practice: mix all the materials evenly.
* sour plum sauce
ingredients: 3 sour plums, 2 teaspoons of candied sour plums, 2 teaspoons of sugar and 1 teaspoon of white vinegar.
practice: mix all the materials evenly.
* applesauce
ingredients: 1 apple (peeled and mashed), 1/2 cup of apple juice, 1 teaspoon of white vinegar, 1/2 teaspoon of mustard sauce, 1 teaspoon of honey and onion, and appropriate amount of salt and pepper.
practice: mix all the materials evenly.
* Five-flavor sauce
Ingredients: 2 teaspoons of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons of tomato sauce, 1 teaspoon of Jiang Mo, garlic paste and minced pepper.
practice: mix all the materials evenly.
* Garlic paste
2 teaspoons of garlic paste, 3 teaspoons of soy sauce, 1 teaspoon of monosodium glutamate, 1 teaspoon of rice wine and 1 teaspoon of white vinegar, 1 teaspoon of fine sugar and a proper amount of pepper.
practice: mix all the materials evenly.
1. kebabs: (There are two formulas)
5 kg of fresh meat should be added with spices.
formula 1: 1.5 packages of Xinjiang mutton skewers (made in Wuhan), 7-9g of monosodium glutamate (with a freshness of 99%, which is all used below), 36g of refined salt, 1 package of Texian No.1 (made in Wuhan), 4g of ginger and chives (chopped), 7g of sugar, 25g of minced pork and sweet potato.
put the above raw materials into the cut meat strips, mix them evenly, marinate them for 1 minutes, and then skewer them with bamboo sticks to be roasted.
Formula 2: 1g of thirteen spices, 7-9g of monosodium glutamate (freshness 99%), 36g of refined salt, 1 packet of Texian No.1, 4g of ginger and chives, 7g of sugar, 25g of pine meat powder and red summer starch.
put all the above raw materials into the cut fresh meat strips and mix well. After marinating for 15 minutes, they can be strung together to be roasted.
note: the dry humidity of meat in the above two methods is that kebabs can absorb spices without running water. When water comes out, it will be thin, so it is not easy to keep the flavor. When it is dry and consumes oil, it is better to hold a handful of meat in your hand and feel moist without water.
You can choose from two kinds of recipes, and you can mix dozens and thousands of foods.
2. Chicken wings, chicken tips, drumsticks, duck wings and other foods such as chickens, geese, pheasants, quails and young pigeons. The formula is as follows:
5 kg of food needs to be added: 2 packages of spicy and smelly dry materials (produced in Wuhan), 6 grams of refined salt, 9 grams of monosodium glutamate, 1 package of Texian No.1, 3 grams of ginger and chives (chopped), 2 grams of pine meat powder, 7 grams of sugar and 15 grams of red starch
The above raw materials and 5 kg of food are fully stopped and marinated. If the mixture is dry and the ingredients can't be stained, water should be added appropriately to make the seasoning completely stained on the meat, and it should not be too thin. These are all baked with raw materials.
3. A variety of chicken, duck and goose claws. The formula is:
5 kg of food is washed and put into a pot until it is submerged with water. Then, 11 g of refined salt, 8 g of ginger, 1 g of monosodium glutamate, 5 g of fresh chives and 1 g of pepper are added, cooked with medium fire, and the claws are soaked and straightened, and then broken with a stick.
4. Fish: The formula of various types of fish dressed into half-fish, fish skewers, whole fish, fish tails and other varieties is as follows:
The raw materials added to 5 kilograms of fresh fish are: 1g of thirteen spices, 6g of refined salt, 9g of sugar, 8g of monosodium glutamate, 1 packet of Texian No.1, 4g of ginger and 4g of chives (finely chopped), which are fragrant.
mix the above raw materials and fresh fish thoroughly, and the wet and dry degree is the same as that of kebabs. After marinating for 3 minutes, put them on skewers to be roasted.
Special reminder: In order to correctly master the marinating methods of various foods and bake special flavors, I changed the soaking method of "Xiangxin cellar water" to the direct marinating method of spices, in order to worry that the concentration of "Xiangxin cellar water" will not be well controlled and the taste will be affected.
in this process, some compound finished spices already contain some Chinese herbal medicines.
5. ribs: all animal ribs are prepared according to the following formula:
5kg fresh ribs, with 11g of thirteen spices, 2g of spiced powder, 36g of refined salt, 3g of loose meat powder, 8g of sugar, 8g of monosodium glutamate, one package of Texian No.1, 4g of ginger and chives (chopped) and 15g of sweet potato starch.
the above raw materials and ribs are evenly mixed, marinated and crisp for 2 minutes, and then skewered to be roasted
6. Vegetables: pumpkin, eggplant, chips, potatoes, corn cob, cabbage and other varieties. The formula is
5g of sweet potato starch, 15g of refined salt, 4g of monosodium glutamate (fine powder), 2 packets of Texian No.1, 42g of thirteen spices, etc. 5g of Arnebia euchroma powder (edible spice), which is obtained by mixing the above evenly, is packaged into essence powder for later use.
When baking, the worn vegetable skewers are laid flat on the stove, and then the fragrant powder is poured on the vegetable blocks with a spoon, with about 1g for each skewer and .5g for each side, and then the skewers are evenly baked with a brush dipped in oil. You can roast 3-5 skewers of essence and taste it yourself, and then increase or decrease the amount of fragrant powder according to the local taste
3. Wear skewers
Wash the meat and vegetables to be roasted first, and then cut the meat into square strips with a length of 2-4 cm and a width of .8 cm (it can also be customized): the ribs are priced according to your local market price; After the fish is scaled, it is broken to clear the intestines, washed and cut into pieces with a length of 12 cm or whole fish with unlimited length: lotus root is used to wear raw lotus root. Then the bamboo sticks are put into strings: the meat is put into a T-shape; fish, eggplant and other big strings use two sticks for each string.
4. Baking
1. Making a fire: firstly, clean the oven and put it away, add charcoal (millet charcoal) to light it, let the charcoal burn fully, and then cut the charcoal fire with tongs to lay a fire layer with a thickness of 1.5-2 cm.
2. Baking: Put the food skewers on the stove surface, directly brush the meat and ribs with oil (brush both sides) and bake them over and over again. The skewers look like oil bubbles are rolling, and the color turns white and yellow, indicating maturity. Chicken feet should be roasted until there is a frying noise, chicken wings should be roasted until they are brown and big, and chicken legs should be roasted with a knife while brushing oil until they are brown, and there is no blood overflow inside, indicating maturity. The baking time should depend on the size of the heat and the variety of skewers, but never scorch them. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or powder in time when the food is baked to 9% maturity. Brush it with oil and bake it a little, so it can be sold out of the furnace. Do not eat spicy food without spicy powder.
3. For vegetables, string them on the stove surface, then add the vegetable powder, brush them with oil, wet them evenly, toss and turn the eggplant, etc. and bake them soft and yellow. After sprinkling the spicy powder and cumin, brush the oil and bake them for a few seconds, and then take them out of the stove for sale.
note: 1. use vegetable oil and salad oil, and prohibit sesame oil and lard.
2. After the brush is oiled, the excess oil should be wiped off the oil cylinder, and the brush will not fall into the fire and emit oil smoke.
In the past few years, walking in the streets and lanes of the city, you can smell the strange smell of iron plate squid everywhere. The king who loves this thing must have swallowed water in his throat when he heard the name of iron plate squid, and he hates eating it immediately. We don't know when the iron plate squid originated, but it quietly swept all over the country for a while, and formed a group of fans of grilled squid in all parts of the country. So delicious, what really attracts us? It's said that the formula of squid with iron plate is made by using the secret formula of Chinese spices to produce distinctive fragrance, and the raw materials used are soaked in dozens of seasonings and Chinese herbal medicines, then baked by iron plate, and then coated with various sauces, which are delicious, smooth, oily but not greasy, and strongly tempt your tongue. When you take a bite, it is fragrant, fresh and delicious, making people want to eat again after eating. Because the production technology of iron plate squid is superior to the formula, the technology is not complicated and the investment is not too big, so it is a good project chosen by small entrepreneurs. Entry threshold: about 15, yuan ① Equipment (barbecue plate, smokeless barbecue oven, barbecue machine, barbecue grill, car or operation desk, bamboo stick, powder dispenser): 3, ~ 4, yuan; ② Rent: 6~1 yuan/month (as the case may be); ③ Labor: 8~1 yuan/month (you need to ask someone for help to open a shop); ④ Working capital: 5, yuan. The business model and site selection are the same as all specialty snacks, and there is not much difference in the business mode of sizzling squid. You can adopt more flexible ways such as opening a shop or setting up a stall, depending on the individual situation of investors. Whether you set up a stall next to a school, a shopping mall, a square, a park, a supermarket, a street, a night market, etc., or open a shop in a commercial street or downtown area, you can thrive. According to the author's observation, most of the sizzling squid shops located in downtown areas are very prosperous, especially on weekends with large traffic. It is really not easy to eat something. Not only are there too many people waiting, but there are also many people coming and going around, so that you have no place at all. Even so, the crowd waiting in line to eat squid has not decreased at all. Along the way, there are not a few people holding string squid chewing, and that delicious appetite will probably attract many people to swallow saliva. Opening a shop or stall for sizzling squid (in fact, it can also run other barbecues) can be said that the investment is small and the profit is large. One stall can be operated by two, one is specialized in making squid skewers and collecting money, and the other is responsible for making them; If you want to open a store and invest more, you can hire a few helpers. Generally speaking, the net profit of squid in iron plate is above 6%, and the benefit is very considerable. The method of iron plate squid (1) Simplified version: raw materials: 2 whole squid (about 4g), 1 piece of tin foil, 15g of minced onion, 2g of salad dressing, 15g of seafood sauce, 15g of black pepper, 3g of monosodium glutamate, 1g of brine, 1g of salad oil and 1g of minced onion. Practice: 1. Put the whole squid in boiling water for 3 minutes with medium fire. After taking it out, put it in brine for 3 minutes. 2. Take a pot, add salad oil, and when it is 7% hot, add minced onion and stir-fry until fragrant. Add salad dressing, seafood sauce, black pepper powder and monosodium glutamate to make juice for later use. 3. Burn an iron plate to 9% heat, spread a piece of tin foil folded into a boat, put a straight knife with a spacing of 1 cm along the head and tail of the marinated squid tube, then put it in the tin foil, pour the adjusted juice on the table, and sprinkle with chopped green onion.
How to make squid with iron plate (2) Authentic practices and ingredients from the training school: 1. Necessary equipment: a round iron plate with a thickness of 3 ~ 5mm and a diameter of about 3cm, with a smooth and flat surface. Two handles can be welded at the edge of the iron plate to facilitate the operation of the stove (a three-core coal stove has a large heating area and even firepower, and liquefied gas can also be used for convenient operation) and a shovel. Second, material selection: squid with good quality, no rot, complete appearance and fresh color should be selected. 3. Formula: (Take 2kg squid as an example) 4g of spiced powder, 3g of cumin powder, proper amount of Chili powder, proper amount of pepper powder, 25g of monosodium glutamate, 15g of refined salt, 2g of super umami king, 2g of ginger, 2g of garlic paste, 3g of sugar, proper amount of cooking wine, 8g of starch and 1g of onion. 4. Pickling: Cut the squid into rectangular strips with a length of 3-5 cm, a width of about 1．5cm and a thickness of about ．8cm, add the above raw materials, stir evenly, and marinate for about 2 minutes. 5. String threading: string the pickled squid pieces with bamboo sticks, and the size of the string should be uniform. When the squid pieces are threaded, the bamboo sticks should be inserted longitudinally in the middle of the squid pieces, and when the squid whiskers are threaded, the bamboo sticks should be inserted horizontally. 6. Roasting: heat the iron plate on the stove, evenly brush a layer of vegetable oil on the iron plate with a row brush, cut the onion into small particles and fry them on the iron plate to make them smell, and put the worn squid skewers on the iron plate for roasting. During the roasting process, always pay attention to adjusting the firepower, and constantly brush the oil and turn over the surface to avoid baking. During the roasting process, appropriate amount of spiced powder, cumin powder and Chili powder should be removed from the squid surface.