【Universal BBQ Sprinkle---- Night Market BBQ Stall, Practical Recipe, Core Recipe Technology Full Sharing】
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【Universal BBQ Sprinkle 1】
The detailed recipe includes: 500 grams of peanuts, 150 grams of double bridge flavor powder, 500 grams of soybeans, 50 grams of sugar, 150 grams of suzi, 100 grams of thirteen spicy spicy fresh food, 150 grams of cooked white sesame seeds, and 50 grams of cumin
Production process: (1) First soak the peanuts in water for half an hour, then peel off the coat, drain and set aside. (2) Put the peanuts in a pot, turn on low heat and stir-fry slowly until cooked through. [Peanuts go to the outer coat, because if the coat is not removed, it will have a bitter taste after it is powdered. (3) Soybeans, Suzi, and cumin are stir-fried until dry and fragrant. 【After the ingredients are stir-fried, the taste will be more fragrant, followed by pure. (4) Stir all the above ingredients together in proportion to form a powder.
【Universal BBQ Sprinkle II】
The detailed recipe includes: 60g cooked white sesame seeds, 60g white pepper, 60g chili noodles, 30g sugar, 60g salt, 60g peanuts, 60g coriander seeds, 60g cumin, 30g chicken powder
Production process: (1) First, put white pepper, coriander seeds, cumin into a wok, slowly stir-fry over low heat, stir-fry dry and fragrant, and sprinkle strong smoke on the side of the pot. The purpose of this is to bring out all the flavors in the ingredients. (2) Add all the above ingredients together in proportion and put them in a blender and beat them into powder. Note: These two spreadings are universal spreads and are suitable for all types of barbecues.
【Signature BBQ oil】
The detailed formula includes: 2 kg of vegetable oil, 1 kg of rapeseed oil, 45 grams of chili powder, 150 grams of thirteen spices, and 300 grams of lard. 75g green onion, 75g celery, 45g garlic, 45g carrot, 75g ginger. "Spices" 22 grams of green peppercorns, 7.5 grams of licorice, 30 grams of star anise, 12 grams of fragrant leaves, 7.5 grams of grass meadow, 15 grams of grass fruit, 15 grams of galangal, 5 grams of cloves, 15 grams of lemongrass, 8 grams of cumin, 8 grams of cumin, 30 grams of nutmeg, 30 grams of fragrant fruit, 12 grams of white pycnogenol, 7 grams of cinnamon
Production process: (1) First, cut the spring onion, celery, garlic, ginger and slice the carrot. (2) Pour all the above spices into clean water, rinse off the dust impurities and part of the peculiar smell on the surface, then take out and drain the water, pour an appropriate amount of high-grade liquor, stir well, and marinate for half an hour, [liquor can well remove the peculiar smell in the spices, as well as neutralize the aroma in the spices. 】 (3) Pour vegetable oil, rapeseed oil, lard oil temperature into the pot to seven percent hot, and then turn off the heat and stand, [the purpose of heating is to remove the smell in the oil] When the oil temperature is reduced to three percent hot, pour in the vegetable material and turn on low heat to slowly fry, this process can not be too anxious, slowly the taste of the ingredients, penetrate into the oil, fry the surface golden, take out the residue.
(4) Continue to add spices to the oil pan, fry slowly over low heat, until the water vapor in the spices evaporates completely, and the color of the surface becomes darker, and the flavor is fully released, and then remove the spices. (5) Finally, continue to cool down to 30% heat in the oil pan, pour in chili powder, thirteen spices, stir well. 【When paprika and thirteen spices are put in, the oil temperature should not be too high, otherwise it will cause burnt paste and affect the overall effect.】 (6) After standing and cooling, it can be used. 【Note】This barbecue oil can be regarded as a universal oil, suitable for all kinds of barbecue, playing the role of fragrance and flavoring.
Cooking is long, quietly appreciated, there is always a dish that warms the heart
No matter how time passes, keep the food, and the beauty will always accompany you!
————This article is originally produced by Liu Kitchen, the creator of the tip of the tongue, and it is forbidden to carry and copy without authorization————
