1) Tin foil hot sauce
Main material:
7 spoons of seafood sauce, 2 spoons of minced garlic chili sauce, 4 spoons of Pixian bean paste, 1 spoon of oyster sauce, 5 spoons of minced garlic, a little sugar, 1/2 spoon of chicken essence, a little MSG, 3 spoons of dried shallots, 4 spoons of minced green pepper, 4 spoons of minced red pepper
Production process:
Step 1: Chop the garlic into minced, green and red pepper into minced, dried shallots into minced (here it is not recommended that you use a blender to crush it in order to save trouble, because it is easy to cause the nutrients in the ingredients to be destroyed, and the impact on taste is also easy to lead to deterioration, it is best to chop by hand)
Step 2: Pour 5 spoonfuls of oil into the pan, when the oil is 40% hot, pour in the green and red peppers, garlic, dried shallots and fry them slightly brown, and the taste is completely oozing.
Step 3: Pour watercress sauce, minced garlic hot sauce, seafood sauce, oyster sauce into the pot, turn on low heat and stir constantly, (it is easy to scorch without stirring) stir until there is no water vapor.
Step 4: Pour sugar, chicken essence, MSG into the pot and continue to stir for five minutes.
Step 5: After cooling, close and save.
This sauce is suitable for a variety of tin foil barbecue types of ingredients, such as: tin foil clams, tin foil mushrooms, tin foil squid and so on, add some tin foil spicy sauce, that taste is beautiful.
2) Grilled chicken feet marinade
Chicken feet 10 pounds, Orleans marinade powder 150 grams, paprika 80 grams, water to taste, salt baking material 50 grams, chicken powder 50 grams, flavor overflow spoon spicy scalding paste (a treasure is available) 50 grams
The first step: cut the chicken feet in half, do not cut, take out the middle bone, and then use a needle to tie it evenly on its surface, (the purpose of this is: first, to facilitate the taste, the second is to make the tendons in the chicken feet not too hard, when we eat outside, many stores are because there is no such step, and the roasted chicken feet basically can't move)
Step 2: Add the other seasonings mentioned above in proportion and stir well.
Step 3: After the chicken feet are processed, rinse them under the running water for half an hour, wash off the blood stains and residues, and then drain the water. (This step is mainly to wash away the blood stains, otherwise the blood stains will overflow when baking, affecting the taste and senses)
Step 4: Marinate the drained chicken feet in marinade for more than two hours.
Step 5: Marinate and put on the grill until cooked.
3: Universal BBQ sauce
25 spoonfuls of Korean hot sauce, chicken juice, a little spice powder, 1/2 spoonful of sugar, 1 spoonful of top peanut butter, 1 spoonful of tomato sauce, 1 spoon of sweet noodle sauce, 1 spoonful of haitian oyster sauce
Add all the above ingredients together in proportion and stir well. This is simply suitable for a variety of barbecue brush sauces, delicious and delicious, easy to operate, you are worth a try.
4) Universal garlic paste
120 spoons of minced garlic, 3 spoons of abalone juice, 1 spoon of Jimba chicken juice, 1 1/2 tablespoons of the first two pots, 5 spoons of oyster sauce, 4 spoons of white soy sauce, a little white pepper, 5 spoons of vegetable oil, salt to taste
Step 1: Chop the garlic into small pieces.
Step 2: Pour oil into the pan, add half of the minced garlic and fry until golden brown, then turn off the heat. Pour into a bowl.
Step 2: Pour the other half of the minced garlic into the bowl, and add the other ingredients together in proportion and stir well.
Step 3: After cooling, put it in the refrigerator and store.
This sauce is suitable for many types of barbecue sauces: such as: grilled oysters, grilled garlic shrimp, grilled scallops, garlic crayfish and so on are very good choices.
5) Raw skewer sauce
150 grams of green mustard, 2 pounds of cooking wine, 1 pound of oyster sauce, 6 pounds of garlic chili sauce, 4 pounds of garlic chili sauce, 4 pounds of sugar, 2 pounds of rib sauce, and an appropriate amount of white sesame seeds
Add all the above ingredients together in proportion and stir well. This sauce is more suitable for salmon, sea oysters, squid and so on.
6) Teppanyaki sauce
1 spoon of oyster sauce, 1 spoon of black pepper sauce, 1 spoon of peanut butter, 1 spoon of meat sauce, 1 spoon of honey, 4 spoons of hoisin sauce, 1 and a half spoons of haizhen sauce, 1 and a half spoons of Japanese yakini sauce, 1 and a half spoons of zhuhou sauce
Add all the above ingredients together in proportion and stir well.
7) Grilled pork ribs marinade
20 kg of ribs, 300 g of onion, 1 kg of eggs, 4 kg of vegetable oil, 150 g of chicken powder, 50 g of thirteen spices, 30 g of oyster sauce, 30 g of Meat King, 150 g of meat powder, 150 g of pepper oil, 100 g of chili oil, 20 g of ginger
Step 1: Cut the ribs into small pieces, then wash them, rinse them with running water to remove the blood, and drain them.
Step 2: Cut the onion into strips and the ginger into slices.
Step 3: Pour the ribs into a bowl, add the shredded onion, stir well with slices of ginger, marinate for half an hour, and then pick them out.
Step 4: Add oyster sauce, meat king, meat powder, pepper oil, chili oil, vegetable oil, chicken powder, thirteen spices added to the ribs and stir well, marinate for two hours, and finally beat the eggs and stir well.
Step 5: Marinate the ribs, put them in the refrigerator and store them with a vegetable oil cover.
8) Leg of lamb marinade
1 leg of lamb, onion, ginger slices, 5 spoons of flavor spill (a treasure is available), 5 spoons of chicken powder, 7 spoons of salt, 2 spoons of sugar, 1 spoon of white pepper powder, 3 spoons of meat powder, 1 spoon of meat treasure king, 1 spoon of flavor overflow spoon of ethyl flavor enhancer (a treasure is available) 1 spoon, 5 spoons of monosodium glutamate, 3 spoons of beef essence powder (sold by a treasure).
Step 1: Cut the surface of the leg of lamb evenly with a knife (so that it is convenient to taste), and then use a needle to evenly tie the surface of the leg of lamb.
Step 2: Cut the onion into strips, slice the ginger and marinate in a lamb bowl for half an hour.
Step 3: Add the rest of the ingredients together in proportion and stir well.
Step 4: Pour the sauce into the leg of lamb and marinate for 24 hours.
Step 5: Put it on the grill and bake it, brush the oil while grilling, and sprinkle it with barbecue sauce, and a roast leg of lamb is done.
9) Leg of lamb sprinkle recipe
8 spoons of colored paprika, 5 spoons of peach puff pastry, 5 spoons of ground peanuts, 5 spoons of paprika, 5 spoons of cumin powder, 1/2 spoon of pepper powder, 5 spoons of suzi powder, 5 spoons of sesame powder, 1/2 spoon of MONOS
Step 1: Put the peanuts in an oil-free pan, turn on the low heat and stir-fry until cooked, pour out and set aside, and sauté the sesame seeds for later.
Step 2: Add all the above ingredients together in proportion and stir well, then pour them into a pulverizer and beat them into powder.
Step 3: Sealed and stored, take as you go.
10) Raw grilled skewer sauce
3 spoons of green mustard, 8 spoons of Donggu Yipin fresh, 1 spoon of Purple Forest Vinegar, 7 spoons of Meiji Fresh, 8 spoons of spicy fresh sauce, 1 spoonful of white sugar, green onion, millet spicy, chopped coriander, minced garlic each appropriate amount
This sauce has a strong mustard flavor, which can effectively kill bacteria in raw food materials, and is very suitable for dipping salmon, oysters, snails, squid whiskers and so on.
Finally, let's talk about food additives
As long as it is to do catering, basically have to use food additives, 1 is to season, make your food more delicious, in fact, our usual people's condiments are also food additives, such as monosodium glutamate, taste very fresh soy sauce, etc. are additives, 2 is also to save costs, some spices in the second use of the effect will be greatly reduced, so this time need additives, easy to use and save money.
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