How to marinate beef and pork chops before barbecue?

1. Selection of materials

Pork: Choose pork ribs, pork belly with tender waist and buttocks and a little more fat, so that the roasted meat will not be too dry.

Beef: you can choose beef ribs, tender and tough; Beef shoulder is the most tender barbecue.

Chicken: Any part is a good material for barbecue.

Seafood: Anything is fine, but you must choose something fresh.

Vegetables and fruits: mainly root tips, mushrooms and fruits and vegetables with little juice, such as corn, green peppers, pineapples and bananas.

pickle

Chicken: soak it in lemon and sprinkle some starch to make the meat more tender.

Seafood: the seafood taken out of the refrigerator should not be marinated for more than 30 minutes.

Barbecue tips

1. Different ingredients and different baking methods.

Barbecue slices: The sliced meat is thin and can be cooked in about 3 minutes. It is not advisable to bake it for too long, otherwise the meat will become hard or burnt, which is not delicious. Pork must be cooked well before eating, and beef should not be roasted well, otherwise it will destroy the freshness of meat.

Seafood and fish: Clams and fillets are best wrapped in tin foil when barbecuing, so it is not easy to burn the skin of the fish, and it is easy to store delicious soup. Barbecue for about 2 ~ 3 minutes, the fish fillets will bulge and you can eat them.

Temper, hot dogs, sausages, etc. Try to use a small fire. Except vegetables, it is best to put them in tin boxes and barbecue them with slow fire. The bigger the fire, the better.

2. Use of charcoal

The best choice of fuel is charcoal. Try not to use chemical charcoal. The special flavor of barbecue food comes from the aroma of barbecue food at high temperature of charcoal. Therefore, choosing charcoal is the basis of enjoying food. Good quality charcoal fire generally burns for a long time and has good fire performance. It is better to choose the branch part of charcoal than the whole tuber, otherwise it is not easy to ignite. When igniting, a pack of 5 kindling will be put, and 5 kindling will be put at a time. Don't bake charcoal until it becomes transparent and hot. Don't bake the charcoal until the surface is completely burned, which will easily make the food dye black.

Clean the grill

Brush the grill with oil before grilling food to prevent it from sticking to the shelf. Brush off the residue on the grill with an iron brush at any time to keep the grill clean, so as not to affect the flavor of food.

Turn over in time

Once food is served on the grill, it will not only prolong the cooking time, but also destroy the protein and harden the meat. When baking food, the food must be heated to a certain degree before it is easy to turn over. If some food sticks to the grid after turning over, it means that protein has not been completely heated, and hard pulling will only tear protein fiber, and if it is fish, it will form peeling phenomenon.

Replenish water

In the process of barbecue, the longer the time, the greater the loss of water and oil and the drier the taste. So in the process of barbecue, we should brush some barbecue sauce on the food to keep it moist, but be careful not to brush too much at a time, which will make the food too salty.

Use salt

Salt can be used to flavor. In addition, in the process of barbecue, many fatty foods will drop oil after heating, and these oil drops will produce a high flame when burning with charcoal fire, which will scorch the food on the grid. If sprayed with water, it will only produce oil fume to pollute food. At this time, just sprinkle some salt on the fire to solve the problem.

7. Diamond-shaped roast mark

Authentic diamond-shaped roast marks can definitely add icing on the cake to barbecue technology. It is not difficult to bake a diamond-shaped roast mark. First, the temperature of the charcoal fire is required to be hot enough, and then the food is placed on the grill at an oblique angle of 30 degrees. When the food is fully heated, the food is turned over at an oblique angle of 30 degrees in the opposite direction to form a diamond-shaped baking mark.

Barbecue healthy chifa DIY

Although barbecue is delicious, it still worries us: because barbecue is easy to cause cancer, sometimes eating it will spoil our stomach. Nutritionists tell us: in fact, paying more attention to the process of baking and eating can be delicious and healthy. Let's see which barbecue methods are wrong:

Mistake 1: charred substances are easy to cause cancer, and when meat oil drops into charcoal fire, polycyclic aromatic hydrocarbons will volatilize with smoke and attach to food, which is also a strong carcinogen.

Solution: It is best to wrap it with aluminum foil when grilling to avoid eating carcinogens. Once it is burnt, you must throw away the burnt part and never eat it.

Mistake 2: Too much barbecue sauce is usually marinated with soy sauce before barbecue. When roasting, you need to add a lot of barbecue sauce, which will lead to too much salt.

Solution: The best way is to marinate with low-salt soy sauce, so you don't need barbecue sauce; Or barbecue sauce should be diluted with drinking water before use. If it is too thin to stick, add some white powder to thicken it.

Mistake 3: The utensils for holding raw and cooked food during barbecue are not separated, and the bowls, plates, chopsticks and other utensils for holding raw and cooked food are not separated, which is easy to cause cross infection and eat bad stomach.

Solution: Prepare two sets of tableware to avoid polluting cooked food.

In addition to barbecue methods, you can also find ways to solve the problem that barbecue is too greasy.

Worry 1: Too much fat. Barbecue materials are generally high-calorie foods such as meat. Coupled with the use of barbecue sauce, the fat content is too high, which is easy to cause body fat accumulation.

Solution: Try to choose fish with high content of lean meat and fatty acid when choosing barbecue materials, and don't eat fat meat. In addition, you can also eat some vegetables together to reduce greasy. In addition, chewing slowly and exercising after meals are all good ways to consume fat.

Worry 2: Too much cholesterol and too little fiber. Barbecue is often dominated by meat and seafood, with high cholesterol content and insufficient fiber intake.

Solution: Choose more foods such as water bamboo and green pepper, and eat more fruits with high vitamin C content such as oranges. These fruits are not only low in calories and rich in vitamins, but also rich in pectin and fiber, which can promote defecation and lower cholesterol. In addition, vitamin C also has a good anti-cancer effect. (fashion)

References:

woman.263.net/2004 1208/0044865 1.html-24k

Respondent: Marine Forest-Scholar Level 3-7 2 1:28

-

formula

Kebabs:

The amount of spices should be added to 5 kilograms of fresh meat.

Formula 1: 1.5 package of Xinjiang mutton kebabs (produced in Wuhan), 70-90g of monosodium glutamate (with freshness of 99%, all below), 36g of refined salt, extra fresh mutton 1 package (produced in Wuhan), ginger and chives (finely cut).

Put the above raw materials into the cut meat strips, mix them evenly, marinate for 10 minute, and then skewer them with bamboo sticks and bake them.

Formula 2: thirteen spices 100g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh 1 bag 1, ginger onion 40g each, sugar 7g, pine meat powder 25g and red summer starch 250g.

Put the above raw materials into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted.

Note: the dry humidity of the above two methods is that mutton skewers can absorb spices without running water. When the water comes out, it will be thin and it is not easy to maintain the flavor. When you use oil, it is better to hold a handful of meat in your hand and feel moist without water.

Korean barbecue dipping sauce:

Korean soy sauce 1 tsp (or light soy sauce), salt 1 2 tsp, sugar 50g, white vinegar1tsp, coriander.

Get ready first:

1. salt 1 or 2 tablespoons.

2. Korean soy sauce 1 or 2 tablespoons

3.30 grams of edible sugar

4. coriander

5. Korean hot sauce (or ordinary hot sauce)

Then copy the hot sauce, add salt (according to your own taste), sugar and Korean soy sauce (according to your own taste) to copy the fragrance. Take out the pan and add the coriander. It's over!

The practice of barbecue

Ingredients: pork (also applicable to other meats, such as beef and mutton) Seasoning: salt, soy sauce, sugar, cooking wine, oil, pepper, Chili powder and cumin. Practice: 1. Mix the right amount of salt, soy sauce, sugar, cooking wine and pepper evenly, and add a little chicken essence if you like. When they are fully mixed and the salt and sugar are completely dissolved, pour the seasoning on the pork and marinate for 1~2 hours. It doesn't matter if it takes a long time, it can be more delicious. 2. Rub pepper powder, cumin and a little oil on both sides of the marinated meat, and then barbecue on charcoal fire. Remember to turn over frequently when baking. The time depends on the size and thickness of the block you cut. Mainly experience, I usually bake for more than ten minutes. It can also be baked in the oven. The oven is set at 275~300 and baked for about 45 minutes.

===========================

The practice of Korean barbecue

Material: beef 300g.

A (1 tbsp sugar, 2 tbsp sake, 1/4 pears)

B (2 tbsps of Korean soy sauce, 1 tbsps of chopped green onion, 2 tbsps of mashed garlic, 1 tbsps of sesame oil and 1 tbsps of sesame), and appropriate amount of vegetables (lettuce, sesame leaves, green peppers, Zekry, etc.). ).

Half root onion

C (half a teaspoon of Chili powder, half a teaspoon of sesame oil and one fifth of salt), 3 garlic.

Flavor adjustment:

2 tablespoons of soy sauce, half a tablespoon of Chili sauce, half a teaspoon of mashed garlic, half a teaspoon of sugar, half a teaspoon of chopped green onion, sesame oil 1 teaspoon, sesame noodles 1 teaspoon, and stir well.

How to do it:

1. Cut the beef into appropriate sizes, add A, and let it stand for about 1 hour to soak the seasoning.

2. Wash vegetables and control water. Slice the garlic. Cut green onions into 7 cm long and 3 mm thick, soak them in cold water, control the water, add A and put them in a bowl.

3. Mix beef 1 with B, and hand-mixed seasoning is easier to soak.

4. Preheat the mutton skewers with [thin-block baking] for 7 minutes, then put them in, bake them with [thin-block baking] for 7 minutes, take them out, turn them upside down, bake them for 7 minutes, and take them out.

5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time.

=======================

The practice of Hungarian barbecue

Raw materials:

600 grams of beef (cut into 3-4 cm cubes).

20g vegetable oil

Chili powder 1/2 tablespoons

Fennel 1/2 teaspoons

Garlic (sliced) 4 petals.

Salt 1/2 teaspoons

300 ml of water

4-5 tomatoes

Green bell pepper 1

Starch 1 teaspoon

Exercise:

1. Heat vegetable oil, stir-fry chili powder, fennel and garlic slices, and stir-fry beef pieces until they become discolored. Add water and salt to boil and simmer for about an hour.

2. Cut the tomatoes into pieces, cut the green peppers into thick shreds, and put them in the pot for another half hour. If there is too much soup, starch can be added to thicken the soup.

Food Matching: Rice or mashed potatoes.

How to eat: Divide the beef into 4 plates, pour a little soup, and serve with 3-4 spoonfuls of rice or mashed potatoes. Eat with a knife and fork.

Features: bright red color, soft meat and heavy taste. Suitable for family dinner in winter.

=============================

Shadie Indonesia barbecue

The practice is to cut mutton, chicken, beef or pork into small pieces and roast them on an open charcoal grill with sweet sauce or spicy peanut seasoning, which is light, refreshing and nutritious.

================================

Barbecue sushi

Main ingredients:

Japanese or Korean laver, 1 barbecue, 1 carrot, 250g rice. (available in the supermarket)

Seasoning:

Japanese soy sauce 1 tsp (or light soy sauce), salt 1 2 tsp, sugar 50g, white vinegar1tsp, green mustard.

Exercise:

1. Cook the rice until it is slightly soft, add a spoonful of sugar water (sugar water ratio is 4:6), and mix in salt and vinegar.

2. Take a piece of plastic wrap, spread it on the chopping block, then spread a piece of seaweed, and spread the mixed rice on the seaweed.

Put a barbecue, a thin radish and some green mustard beside you.

4. Wrap the rice in the inner core of barbecue, radish, etc. with laver. And roll it together, tightly rolled into a cylinder.

With a sharp knife, cut the long tube into sections and put it on a plate to enjoy.

Sauce is the main ingredient of barbecue. Use less vinegar, Jiang Mo, cooking wine and marinated shrimp oil, add shredded onion and coriander leaves, and mix into a bowl.

In addition, white water is stored in an empty bowl, and garlic cloves, sugar and garlic are put in a small plate.

The practice of Korean barbecue:

Composition:

Ingredients: 1 steak (marinated in sauce made of fruit, sugar and onion for three to four hours)

Accessories: Lentinus edodes, lettuce and green pepper.

Seasoning/marinade: soy sauce 1 dish, miso sauce 1 dish.

Exercise:

(1) After the iron plate is preheated, put the cows on the grill. Traditional Korean barbecues all use beef ribs, which are the left and right sides of the beef breast with flesh and blood, and the meat is fresh and tender.

(2) The steak is long in shape and difficult to barbecue. Usually, the service staff will do it for them. Remember to turn them over and let the meat heat evenly.

(3) After the meat is roasted and discolored, cut it into palatable small pieces with special steak scissors. The meat that can't be eaten for a while is piled on the cut bones to avoid burning.

(4) Dip the barbecue in miso sauce.

(5) Wrap the barbecue with lettuce, add some garlic or side dishes, and put the whole into your mouth.

Garlic barbecue sauce

Vegetable Name Garlic barbecue sauce

Ingredients: 2 tbsps of soy sauce, 2 tbsps of oyster sauce, 2 tbsps of crystal sugar or maltose, a little spiced powder, 3 tbsps of pepper 1/4 tbsps of water, 2 tbsps of wine 1/2 tbsps of garlic 1 petal.

Practice put 2 tablespoons of oil in the pot, fry the garlic until golden brown, and take it out. Cook other ingredients in another pot, add (1) garlic and cook until it becomes thick. Wash and drain the meat, first marinate it with soy sauce and sugar 1 ~ 2 hours.

Chili sand tea sauce

Ingredients: 4 tablespoons of sand tea sauce, 2 tablespoons of black pepper barbecue sauce, 2 tablespoons of minced red pepper, 2 tablespoons of minced garlic, 2 tablespoons of vinegar, 2 tablespoons of oil, 65,438+0 tablespoons of sugar and 2 tablespoons of soy sauce.

Practice: Mix all the materials evenly.

BBQ barbecue sauce

Ingredients: 4 tablespoons tomato sauce, 2 tablespoons seafood sauce, 1 tablespoon French mustard sauce, 2 tablespoons black vinegar, 1 tablespoon olive oil, 1/4 onions (chopped), 2 garlic (chopped), 1 tablespoon coarse black pepper,/kloc-

Practice Pork is cut into small pieces and strung with apples and kiwifruit pieces. Brush BBQ with BBQ barbecue sauce.

Thai sauce

Ingredients: rock sugar, oil, soy sauce, fish sauce, lemon juice.

Practice Thai sauce and rock sugar in a pot to boil, then add water and boil over low heat. Finally, add red vinegar and cook until the soup is thick.

Japanese braised sauce

Ingredients: soy sauce 1 2 tbsp, oyster sauce 1 tbsp, sugar10.5 tbsp, sesame oil13 tbsp, white powder/water1tbsp, water10.5 cup, pepper and a little.

Practice 1.5 cup of water to boil, add all the materials and thicken them with white powder water until they are thick.

Sha cha mi Jiang

Ingredients: 3 tablespoons of sand tea sauce, black pepper sauce, honey, 65438+ oyster sauce and 0 tablespoons of mustard sauce.

Practice mixing evenly (you can thicken it with water or cooking wine).

Curry yogurt sauce

Ingredients: original yogurt 1 small pot, curry powder, ginger, minced garlic, honey 1 teaspoon, French mustard sauce 1 teaspoon, a little salt and pepper.

Practice mixing evenly.

He feng Kao Jiang

Ingredients: 2 tablespoons soy sauce, 1 tablespoon cooking wine and tomato sauce, and appropriate amount of ginger, onion paste and lemon juice.

Practice mixing evenly.

Remarks apply to fruits and vegetables and meat.

Mexican Chili sauce

Ingredients: 1 cup diced tomato, 1/3 tablespoons fructose and Jiang Mo, 1/2 tablespoons coriander, minced onion and lemon juice, 2 tablespoons Chili sauce, salt and pepper.

Practice mixing evenly.

Remarks are suitable for everyone.

Vietnamese caramel juice

Material a sugar 1 cup, b water 1 teaspoon, c salt 1/4 teaspoons, and d water 1/2 cups.

Exercise 1. Dissolve salt in half a glass of water to make brine for later use. 2.(A) Add sugar (boil a teaspoon of water over medium heat, without stirring. When the sugar juice turns dark brown, slowly add (1) salt water to the pot, and finally put it back on the furnace. 3. caramel juice.

Note: This is the caramel juice method used in Vietnamese cuisine.

Spicy eggplant sauce

Ingredients: green pepper 1 2 cup, diced tomato 1 cup, diced onion 1 4 cup, diced red pepper14 cup, chopped coriander1spoon, lemon juice1spoon.

1 tsp seasoning oil, a little salt, a little pepper.

Practice: Mix all the ingredients well and let them cool before eating. Cover with plastic wrap to prevent blackening. After cooling, dip in cornflakes or other snacks and serve with dishes.

Tainan dried meat sauce

Material A: Pork belly minced meat (fat and thin) half a catty (300g) B: red onion crisp (oily onion) 1 ~ 1/2 cups (measuring cup) C: garlic crisp 2 tablespoons D soy sauce 1/2 cups-1 cup (according to

Exercise 1. Stir-fry A in oil, add DG to color, and add BC to stir-fry. 2. add EF. After boiling, simmer for 20 minutes.

Remarks: This dried meat sauce can be applied to 1. Make Tainan Basket Noodles (noodle soup). 2. Mix dry noodles. 3. Lu pork rice. 4. pour it on the dry fried tofu. Or blanch the vegetables to make the seasoning of the dishes. ..

Hamburger sauce

Ingredients: mayonnaise 100g, tomato sauce 100g, mustard sauce 1T (spoon), onion powder 2T (spoon), pickled cucumber 30g, pepper juice, spicy soy sauce and salt.

Exercise 1. Mix all the materials well. 2. If it is not salty enough, add some salt.

Korean BBQ is different from Brazilian BBQ and Xinjiang BBQ in China. The raw materials of Korean barbecue are mainly pork, beef and mutton. Put the meat on a baking tray over charcoal fire. When roasting, soak the meat in oil first, and wipe the animal fat on the baking tray once, so that the meat and baking tray will not stick together when roasting. After baking, dip it in shredded onion, sesame oil and Korean sauce, and then wrap the cooked meat with lettuce, which is delicious with meat and vegetables.

South Korea's barbecue pickling raw materials generally use "five spices" raw materials, namely pepper, garlic, onion, ginger and onion. "Spicy" is the main taste of Korean barbecue. Under the action of marinade and dipping sauce, it will present "five flavors" when eating, that is, sweet, spicy, salty, sour and bitter, and dipping sauce mainly plays a supplementary role in flavor. The ingredients of Korean barbecue must be marinated and savored. When curing, some fruits and onions are usually added to make the finished dishes fragrant but not greasy. In addition, Korean barbecue is no longer seasoned during baking, but only supplemented with dipping juice when eating.

Master, I don't know. Send a job advertisement on the Internet, and someone will pick it up.

Sha Slik

Raw materials: pork tenderloin, green pepper, carrot slices, wet starch, refined salt, monosodium glutamate, cooking wine, clear soup and onion rice.

Production: Slice the pork, pat it gently with a knife, and cut the green pepper into pieces. Add onion rice, salt, wet starch, cooking wine, clear soup and monosodium glutamate into the meat slices, mix well and marinate slightly, then put them on the bamboo sticks one by one. Wipe the baking tray clean, put the mutton skewers in, bake in the microwave oven for 3 minutes, take them out, turn them over and bake for 2 minutes.

Features: smooth and delicious. ?

Note: Green pepper slices and carrot slices are worn on the tip of the bamboo stick to play an ornament role.

If you buy a ready-made kebab and bake it yourself, just put it in the oven.

For the above two kinds of kebabs, it is best to use a baking net, because water will come out to prevent the meat from softening. Both must use light waves and a combination of light waves. If the quantity is large, choose light wave combination 2, or you can open the door and turn to string.