| Product ingredient list | |||||||
| numbering | name | Slightly spicy marinade | |||||
| order | numbering | Name | Quantity KG | order | numbering | Name | Quantity KG |
| 1 | salt | 50.0 | 11 | HVP | 5.0 | ||
| 2 | salad oil | 0.3 | 12 | Ground black pepper 30# | 1 | ||
| 3 | 700,000 capsicum essence | 0.1 | 13 | Paprika (raw) | 1.2 | ||
| 4 | monosodium glutamate | 16.0 | 14 | silicon dioxide | 0.5 | ||
| 5.0 | I+G | 0.5 | 15 | ||||
| 6 | Trimer | 7.0 | 16.0 | 7.7 | |||
| 7.0 | Maltodextrin | 7.5 | 17 | 1KG nylon bag | 100 | ||
| 8 | IsoVC sodium | 1 | 18 | Small labels | 100 | ||
| 9 | Garlic powder | 2 | 19 | Big labels | 5.0 | ||
| 10 | Onion powder | 9 | 20 | Medium carton | 5.0 | ||
| Process Requirements: | 93.4 | 101 | |||||
| 1. Raw materials with a small amount and agglomerates must be screened into the screen; | |||||||
| 2. If there is liquid raw materials, they must be fully stirred before adding other materials; | |||||||
| 3. After all the feeding is completed, it must be stirred for another 10 minutes before discharge; |
The hotel's signature secret radish pickled has a crisp taste, sweet and sour, and slightly spicy
Recently, the price of radish on the market has been significantly cheaper, one dollar per catty, and it has enough moisture, crisp taste, and is particularly fresh. Every year when the radish is on the market, my family often makes pickled radish, three or five catties at a time, usually eat some for breakfast and dinner, appetizer and meal, especially trouble-free.
Compared with other radish, the taste of white radish is more spicy, and many friends do not like to eat, but white radish is a very suitable vegetable for autumn and winter.
The following is to share with you a secret pickled radish method, this method is learned from a chef friend, and it is also the signature dish of the hotel, the sales are very good, the taste is crisp, the taste is sweet and sour, and it is very suitable for both wine and rice.
I believe that many friends have eaten this pickled radish slices in the hotel, but do not know how to do it, today you are blessed, remember to make it for your family to eat after you learn it!
--- [Secret pickled radish slices] ---
Ingredients: 1500 grams of white radish, 30 grams of millet spicy, 50 grams of garlic, 250 grams of light soy sauce, 250 grams of aged vinegar, 125 grams of sugar, 125 grams of purified water, appropriate amount of salt. Steps:
1. Wash the white radish and remove the head and tail, then open the four petals and cut the white radish top knife into a clip blade.
2. The so-called clamping blade is that the first two knives are not cut off, and the third knife is cut off, which has the advantage of making the white radish more flavorful, and it also does not lose the crisp taste.
3. After cutting all the white radishes into clipping blades, put them in a basin, add a teaspoon of edible salt and mix evenly, squeeze out the excess water in the white radish, and remove the raw and astringent taste of the white radish. The white radish must kill the water thoroughly, the time is more than 1 hour, and turn it several times during the period to let the salt evenly penetrate into the radish and make it fully out of the water.
4. During the period of killing the radish slices, we prepare some small ingredients, peel the garlic and cut it into garlic slices, and cut the millet spicy into small pieces.
5. Then prepare another sauce, prepare a large basin, add 250 grams of light soy sauce, 250 grams of aged vinegar, 125 grams of sugar and 125 grams of purified water, stir well, and completely dissolve the sugar.
6. After the white radish kills the water, pour out the excess water, and then squeeze the excess water in the white radish.
7. Put the dried radish into a clean sealed jar or crisper box, then pour in the seasoned sauce, then add the garlic slices and millet spicy segments, stir well, make the juice completely submerge the radish slices, cover the lid, and put it in the refrigerator for more than 24 hours before eating.
Tips:
1. The white radish must be thorough in killing water, and the excess water should be squeezed out after killing the water.
2. The ratio of sauce must be mastered, and the ratio between light soy sauce, aged vinegar, sugar, and purified water is 2:2:1:1.
3. When marinating radish slices, the sauce should be submerged over the radish slices, and if the juice is not enough, add the sauce according to the above ratio.
4. The sauce of this pickled radish slice can be reused twice.
What do you want to eat? Won't be a dish? What do you want to learn?
The chef's "secret weapon" is a gift of nine special sauces and marinade recipes!
Sauce is the "secret weapon" of chefs to go all over the world, especially in today's fierce competition, the quality of the sauce determines the taste of the dish. In this issue, a number of colleagues will share with you some homemade sauces with distinctive characteristics and excellent cooking effects, so let's see if they are suitable for your dishes?
Wuxi crispy eel juice
Taste: Sweet, sour and spicy
Personality:
It is a sauce with a rich compound flavor. When boiling, Pixian bean paste, white vinegar, chili oil, soy sauce, sugar and oyster sauce are added to match the crispy and fried semi-finished dishes, and the effect is very good.
Materials:
80 grams of Pixian bean paste, 120 grams of white vinegar, 70 grams of Kikkoman soy sauce and oyster sauce, 360 grams of sugar, 45 grams of chicken powder, 50 grams of sesame oil, 50 grams of Huadiao wine, 500 grams of chili oil, 40 grams of minced garlic and shallots, 20 grams of ginger rice, 100 grams of salad oil, and 950 grams of water.
Make:
Put salad oil in the pot, when it is burned to fifty percent hot, stir the garlic, dried shallots, ginger and rice until fragrant, take out the small ingredients, pour out the excess oil, leave only a little bottom oil, put in Pixian bean paste, cotton sugar and stir-fry over low heat to make a spicy taste, then put in the small ingredients and stir-fry well, then put in soy sauce, oyster sauce, chicken powder, water, boil until the soup has a slight stickiness, pour in sesame oil, Huadiao wine, white vinegar and mix thoroughly, and finally pour in chili oil and mix well.
Example: Butterflyfish with crispy eel sauce
This sauce can be used to make crispy eel, and it can also be used to flavor other fried dishes, such as crispy fish, fried scallops, fried tea tree mushrooms, etc.
Make:
1. Take the butterflyfish meat and cut it into slices, flush it to remove the mucus, absorb the water, wrap it with a layer of brown sugar, soak and fry it in high oil temperature until the meat is crispy and fragrant, and remove the oil.
2. Take the Wuxi crispy eel juice and pour it into the pot, heat it over high heat until it bubbles, add the butterflyfish and stir well, pour in a little red oil and remove from the pot.
Sichuan pepper sesame sauce
Taste: sweet and sour, slightly spicy
Personality:
This salad is infused with peanut butter, tahini, chopped sesame seeds, and chopped peanuts for a richer flavor.
Materials:
10 grams of chili oil and light soy sauce, 20 grams of rice vinegar, 30 grams of oyster sauce, 5 grams of sesame oil, 15 grams of Sichuan pepper oil and white sugar, 12 grams of Sijibao peanut butter, 2 grams of fresh pepper rings, 4 grams of sesame paste, 3 grams of chopped sesame seeds and 3 grams of crushed peanuts.
Make:
The above materials can be mixed evenly.
Dish example: shredded chicken with pepper sesame sauce
This sauce is mainly used to make cold dishes, such as cold noodles, Shanghai cold wontons, and cold noodles.
Make:
Take the three yellow chickens and cook them by the method of cutting the chicken in white and tear them into shredded chicken; Then take 150 grams of rice noodles and blanch them slightly with boiling water, take them out and take them in the shower, put them on a plate, match them with 50 grams of shredded chicken, 10 grams of shredded cucumbers, shredded bell peppers, and shredded carrots, and mix well with 50 grams of sauce.
Strange roast sauce
Taste: salty, fresh and sweet
Personality:
This sauce is mainly used to cook meat ingredients, and its sweetness is relatively heavy, so it is more suitable for chefs in Jiangsu, Shanghai, and Zhejiang.
Materials:
130 grams of sugar, 15 grams of oyster sauce, 8 grams of chicken broth mix, 30 grams of light soy sauce, 12 grams of dark soy sauce, 3 grams of five-spice powder, 10 grams of minced ginger.
Make:
Put 250 grams of water in the pot and boil, put in the white sugar and boil it slowly over low heat, when the sugar solution is a little viscous, put in other ingredients, continue to boil over low heat, and when the texture of the solution is as thick as the boiling juice, you can get out of the pot.
Dish example: Lamb loin in strange sauce
This sauce is mainly used with meat ingredients, and the commonly cooked dishes include "Lamb Tenderloin with Strange Sauce", "Stir-fried Beef with Strange Sauce", "Fried Beef with Strange Sauce", etc.
Make:
1. Take 500 grams of lamb loin and 200 grams of oyster mushrooms and cut them into small cubes.
2. Put the diced mutton into the salad oil that is burned to 60% hot, soak and fry at high temperature until the surface is crusted, and then put in the king oyster mushroom after removing it, and fry it until it is dry and fragrant.
3. Leave the bottom oil in the pot, add 5 grams of minced garlic and stir-fry until fragrant, add 25 grams of Qiwei roast juice and stir-fry until fragrant, add mutton and king oyster mushrooms and stir-fry evenly, then add 50 grams of diced green and red peppers and 10 grams of black beans boiled in advance, and stir-fry evenly over high heat.
Northern Kung Pao Juice
Taste: Sweet and sour, slightly spicy
Personality:
It is a very suitable Kung Pao sauce for northerners, and when cooked, soy sauce and white pepper are added to make it even more flavorful.
Materials:
670 grams of Golden Lion soy sauce, 1.5 grams of rice vinegar, 50 grams of Maggi umami sauce, 900 grams of white sugar, 30 grams of green onions, 20 grams of garlic, 18 grams of white pepper.
Make:
Stir the above ingredients evenly, pour them into the pot and boil over low heat for 30 minutes, and filter the slag after leaving the fire.
Dish example: Kung Pao boneless hairtail
This sauce can be used to make "Kung Pao Chicken", "Kung Pao Boneless Ribbon Fish", and other Kung Pao dishes.
Make:
1. Take 300 grams of bone-free hairtail fish and wash it, cut it into 15 pieces of uniform size, marinate it slightly and fry it until golden in color.
2. Leave the bottom oil in the pot, add 5 grams of green onions, ginger and dried chili peppers, 2 grams of dried peppercorns and stir-fry until fragrant, pour in 100 grams of kung pao juice, 50 grams of green onions and hairtail meat, stir-fry evenly, sprinkle in an appropriate amount of dried chili noodles, fried cashew nuts, fried peanuts, and 50 grams of lychee meat, stir well, wet the starch and thicken it.
Air-dried tenderloin marinade
Production: He Hu
Taste:
Salty and sweet, with a slight taste of fermented bean curd and salt-baked chicken powder.
Personality:
Tenderloin is generally used for stir-frying, but we use the method of air-drying meat to marinate, and the finished meat is dry and fragrant, with a slight taste of fermented bean curd and salt-baked chicken powder, which is suitable for winter launch.
Materials:
315 grams of salt, 300 grams of white sugar, 150 grams of southern milk, monosodium glutamate, and Yipin fresh soy sauce, 50 grams of salt-baked chicken powder, 500 grams of high liquor, 250 grams of sesame oil, 250 grams of cooking wine, 600 grams of minced ginger and minced green onion.
Make:
The above materials can be mixed thoroughly.
Example: Air-dried tenderloin
This sauce is mainly used to marinate air-dried tenderloin.
Make:
1. Wash 25 kg of tenderloin, cut it into 2 cm thick slices with a horizontal knife, add seasonings and marinate for 24 hours.
2. Put the marinated tenderloin in a room at room temperature of about 10°C, spread it on the iron net, and use an electric fan to dry the water.
3. When the guest orders, take out an appropriate amount of tenderloin and steam it, break it into small pieces, and put it on the table.
Air-dried chicken marinade
Production: Liu Bao
Taste: salty, fresh and fragrant
Personality:
Every season, northern chefs marinate air-dried chicken. In addition to adding a lot of compound seasonings, our marinated chicken recipe also adds a lot of dill seeds and other spices, and the marinated chicken has a thorough flavor that customers love very much.
Spices:
250 grams of dill seeds, 5 cloves, 5 nutmeg, 25 grams of angelica and cinnamon, 50 grams of cumin and grass fruit.
Seasoning:
Ingredient A (500 grams of light soy sauce, 500 grams of rock sugar, 250 grams of dark soy sauce of rock sugar, 2 kg of Luwei fresh soy sauce, 1 kg of Guyue Longshan Huadiao wine, 250 grams of honey), 10 packs of salt-baked chicken powder.
Make:
1. Wash the spices, put them in a hot dry pot, slowly stir-fry them over low heat to bring out the fragrance, let them cool off the fire, and crush them into coarse grains.
2. Take Ingredient A and spice coarse grains together and put them in the pot, bring to a boil over medium heat, let cool off from the heat, add salt-baked chicken powder and mix evenly.
Example: Air-dried chicken
This sauce is mainly used to marinate air-dried chicken, and according to the recipe above, about 10 chickens can be marinated.
Make:
Take the net laying hens (weighing about 1.5 kg) to wash and control the water, directly add the marinade to marinate for 7 days, and then hang it in a cool and ventilated place to air dry for about 10 days. When ordering food, take the air-dried chicken and change the knife after steaming.
Stinky fish marinade
Production: He Hu
Taste: Compound aroma
Personality:
Unlike Huizhou chefs, when we marinate stinky mandarin fish or stinky rainbow trout, we use Wang Zhihe stinky tofu and vegetable ingredients as the main ingredients, which greatly shortens the marinating time and the marinating effect is also very good.
Materials:
Ingredient A (500 grams of ginger, 500 grams of carrots, 200 grams of chives, 350 grams of celery, 100 grams of fresh millet peppers)
30 grams of Sichuan pepper, 80 grams of salt, 200 grams of cooking wine, 990 grams of Wang Zhi and stinky tofu.
Make:
Ingredient A is cut into cubes the size of soybean grains, first add salt and knead evenly, then add stinky tofu, Sichuan pepper and cooking wine and mix well.
Example: Stinky rainbow trout
This sauce is mainly used to marinate stinky mandarin fish, stinky rainbow trout, and especially stinky rainbow trout, and the effect is fantastic.
Make:
1. Take 10 chilled rainbow trout (weighing about 9 kg) and slaughter them, open the back, evenly wipe the marinade on the fish, marinate for 48 hours, and put them in a place with high kitchen temperature for 48 hours.
2. When cooking, take 1 pickled rainbow trout and fry it in a pan on both sides.
3. Put the pot on the fire again, put in 100 grams of cooked lard and 200 grams of rapeseed oil, and when it is hot, add 8 grams of garlic and ginger rice, and 5 grams of green onion rice and stir-fry until fragrant.
4. Add 40 grams of pickled pepper sauce, 20 grams of spicy girl sauce and 20 grams of Pixian bean paste to stir-fry the spicy taste, cook 600 grams of beer, pour in rainbow trout and water (no fish).
5. Add 30 grams of sugar, 5 grams of monosodium glutamate, 180 grams of balsamic vinegar, 40 grams of green peppercorns, burn until the fish is mature, beat off the residue, and finally put in 180 grams of millet pepper and 50 grams of Hangzhou pepper, collect the juice and put it on a plate.
Taiwan crispy marinade
Production: Liu Bao
Taste:
Salty and sweet, with a strong flavor of fermented bean curd.
Personality:
After the marinated pork belly is dried for a long time, the moisture content is very low, and it is fried and served, with a crispy taste, salty and sweet, with a strong flavor of fermented bean curd.
Materials:
200 grams of Guangdong rice wine, corn starch and sugar, 3 pieces of Wang Zhihe red bean curd, 1.5 bottles of Guangdong white bean curd (335 grams / bottle, as long as the bean curd block, no soup), 250 grams of clear noodles, 100 grams of chicken powder, 50 grams of monosodium glutamate.
Make:
The above materials can be stirred evenly.
Dish example: Taiwan crispy braised pork
This sauce is mainly used to marinate skinless pork belly.
Make:
1. Take 5 kg of peeled pork belly and wash it, cut it into long slices 13 cm long and 2 mm thick, float for 2 hours, add marinade and mix well, put it on the edge of the basket, and air dry it in a cool and ventilated place for 24 hours (you can use an electric fan to blow it for 12 hours in summer).
2. After the order comes, take it out, soak it directly in the hot salad oil over medium heat and fry it until it is ripe, remove and drain the oil and serve it with 10 single cakes, 35 grams of chives, half a shallot, and 30 grams of soybean paste.
Fermented bean curd steak marinade
Production: Liu Bao
Taste: Salty, fresh and sweet, with a strong flavor of fermented bean curd.
Personality: After a long time of pickling, the pork ribs have a strong aroma, fried and eaten, and the taste is salty and fresh with the unique fragrance of fermented bean curd.
Materials:
200 grams of sugar, glutinous rice flour, 150 grams of chicken powder, 50 grams of monosodium glutamate, 335 grams of Guanghe white bean curd, 100 grams of southern milk and corn starch, 625 grams of clear noodles, 40 grams of five-spice powder, 750 grams of Guangdong rice wine.
Make:
The above materials can be stirred evenly.
Dish example: secret steak
This sauce is mainly marinated pork chops.
Make:
Take 5 kg of pork chops and wash them, cut them into pieces, flush them for 2 hours, add marinade and marinate them for 6 hours, soak them in salad oil that is burned to 60% of the heat until they are cooked, and then change the knife into strips and serve them on the table.
The hot spicy crazy grilled chicken wings teach you the most critical marinating recipe, which is more flavorful, tender and mellow
1. Secret roasted wing recipe
Dry ingredients (100 grams of mixed "dry ingredients" need to be added per dry gram of chicken wings, which can be appropriately increased or decreased according to local taste): 180 grams of star anise, 180 grams of Sichuan pepper, 60 grams of cinnamon, 120 grams of pepper, 100 grams of chicken flavor, 120 grams of pepper (light color, brownish yellow; The color of Sichuan pepper is heavy, brownish-red; The taste of hemp pepper is heavier than that of pepper) 200 grams of salt, 150 grams of monosodium glutamate, Korea chili powder (appropriate amount), cumin (appropriate amount), fennel 105 grams, five-spice powder 50 grams, meat flavoring agent 25 grams, Aoyanqi powder 50 grams, sodium nitrite 0.01 grams (antiseptic effect, can not be used, putting more can cause poisoning), edible alum 0.1 grams (water purification effect), coriander seed 60 grams.
Note: star anise, Sichuan pepper, cinnamon into powder (as much as possible slightly coarse), star anise and Sichuan pepper for powder only add 100 grams, star anise and Sichuan pepper for the whole to add 180 grams; Add 50-120 grams of pepper according to local taste; Try not to add Korea chili powder and cumin; The above dry ingredients should be evenly stirred together and set aside.
Liquid marinade: (this liquid marinade can marinate 12-15 dry grams of chicken wings) 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of black vinegar (full name is Kalitimi grease vinegar, you can also buy a good apple cider vinegar instead), chili oil (appropriate amount), 150 grams of hoisin sauce, 200 grams of oyster sauce, 150 grams of cola, 150 grams of honey, 50 grams of B-B-Q sauce (if you can't buy it, use good tomato sauce instead), 50 grams of rose wine.
Other ingredients: green onion, ginger, garlic, sugar, brown sugar (add an appropriate amount according to local taste, but not without adding), sesame oil, special fragrance - AA material, meat Xiangbao (less put), lemon yellow pigment (a little, only used for color adjustment).
Directions:
(1) Pickling: Mix the above dry materials, liquid materials and other ingredients completely into a mixed liquid, add chicken wings (add "dry materials", "liquid marinade" and other ingredients according to their quantity, which can be appropriately increased or decreased according to local taste), add water (chicken wings are appropriate), add lemon yellow pigment and mix thoroughly. Put it in the refrigerator freshness layer (when marinating in summer, the chicken wings must be put in the refrigerator freshness layer, otherwise it will be easy to spoil). If you sell grilled wings in the morning, put them in the refrigerator at 9-10 p.m., and marinate them at 8 a.m. the next morning), and if you sell roasted wings in the evening, they will be marinated at 5-6 a.m. and ready to use at 5 p.m.
The marinating time of the chicken wings should not be less than 10 hours, not more than 24 hours, turn it every 3 hours to let the seasoning and chicken wings fully absorb the flavor, and then sprinkle some black pepper on the wings after marinating. If you buy frozen chicken wings, you should first soak them in tap water, change the water once an hour for a total of 3 times, and then use clean toilet paper to absorb the moisture on the surface.
(2) Roasting method: heat with a strong fire, dry the surface, brush with oil (you can brush some honey when it is cooked for 6-7 minutes), add monosodium glutamate (no chili pepper for the original flavor, just add some sesame seeds, and no cumin), roast (about 7-8 minutes).
Classification note: The ingredients and marinating methods of slightly spicy roasted wings, single-sided roasted wings, double-sided roasted wings, and spicy roasted wings are the same as those used and marinated methods for secret roasted wings, but the taste is changed during the roasting process.
1. Slightly spicy roasted wings: put less chili powder;
2. Roast wings on one side: spicy on one side;
3. Double-sided grilled wings: spicy on both sides;
4. Spicy roasted wings: When baking, the surface is dry, brush with oil, and sprinkle with chili powder, spicy powder, sesame seeds, and cumin powder.
2. Grilled wings with mushroom flavor
Dry ingredient formula: 100 grams of monosodium glutamate, 50 grams of chicken flavor, 50 grams of chicken powder, special flavor - 1 package of AA material, 25 grams of fennel powder, 50 grams of Aoyanqi powder, 25 grams of meat flavoring agent, 100 grams of spicy incense, 50 grams of salt, 50 grams of barbecue seasoning, 100 grams of pepper, white sugar (appropriate amount), brown sugar (appropriate amount).
Liquid seasoning (this ingredient can marinate 10 dry grams of chicken wings): 100 grams of oyster sauce, 50 grams of black vinegar, 100 grams of B-B-Q sauce, 50 grams of meat fragrant treasure, 100 grams of hoisin sauce, 100 grams of cola, 150 grams of soy sauce, chili oil (to taste), 100 grams of cooking wine, 25 grams of rose wine.
Instructions: Prepare green onions. Ginger and garlic (to taste), finely chopped, mix the dry ingredients together first, then add liquid seasoning, add 100 grams of mixture or 50-75 grams of dry ingredients per kilogram of chicken wings (can be increased or decreased according to local taste), add shiitake mushroom powder (add 25 grams per dry gram of chicken wings, add shiitake mushroom powder at the end, do not mix in the dry ingredients first).
Directions:
(1) Pickling: The pickling method is the same as that of the secret roasted wings
Super metamorphosis spicy chicken wings description: soak the chicken wings in water, take them out and dry them, and soak them in chili essence (a natural spicy condiment obtained by extracting chili oil from red pepper fruits, and then separating them, the active ingredients are capsaicin, protein, amino acids and sugars, which are available on the market) for about 4 hours, and marinate them according to the "mushroom roast wings recipe", do not add mushroom powder to become "super perverted spicy chicken wings".
3. Leave fragrant roasted wings
Specifications: Original, single-sided spicy, double-sided spicy, BT spicy (perverted spicy, extremely spicy)
New flavours: Curry, Milky Orleans, Black Pepper, Cuin, Lemon, Garlic.
Highlights: The biggest feature of this fragrant chicken wings is that they are marinated at 0°C-4°C for 2 hours, so that the grilled chicken wings have the characteristics of smooth and delicious, full of flavor.
Ingredients: 1 kg in chicken wings.
Seasoning: Dry ingredients (3 grams each of salt, thyme, basil, black pepper, dried mustard, ginger powder, garlic, salt, sugar, brown sugar, 10 grams of paprika), liquid marinade (15 grams each of soy sauce, cooking wine, hoisin sauce, oyster sauce, 10 grams of black vinegar, B-B-Q sauce, rose dew, 5 grams of chili oil, 8 grams of honey).
Directions:
(1) Mix all the dry ingredients and half the amount of liquid marinade evenly into the marinated chicken wings, and refrigerate the chicken wings at 0°C-4°C for 1-2 hours while marinating.
(2) Take out, put it on the charcoal fire and bake it until it is medium cooked, turn to the slow fire, brush a layer of oil to continue baking, and then brush the remaining liquid sauce when it is seven or eight medium cooked, heat it with a strong fire, dry the surface, and then brush a layer of honey, and when it is ripe, you can brush some honey, and the whole process can be baked for about 7 minutes.
4. Marinating formula and process of other 10 kinds of chicken by-products
Description: Although there are many flavors of grilled wings, the selection of materials is single, in order to meet the needs of most consumers. Yakiniku restaurants usually deal in chicken skewers, chicken hearts, chicken skin, seafood, vegetables and other varieties. These ingredients do not need to be marinated in advance like chicken wings, and after the initial processing is completed, the following three seasonings can be brushed with a brush while baking with homemade oil, salt, and sauce.
Preparation of oil, salt (dry ingredients) and sauce for roasted wings
Cooking oil production: Heat the salad oil, fry the green onion, ginger and garlic into semi-dry, add star anise, pepper, cinnamon, grass fruit, bay leaves, red pepper, fry it all dry, and fry the dried ingredients (green onion, ginger, garlic, star anise, pepper, cinnamon, grass fruit, fragrant red pepper) out of the don't, as long as the oil, when the oil is still hot, add powdered Oyanqi to fry again, and let it cool.
Preparation of salt: 500 grams of monosodium glutamate + 500 grams of salt + 150 grams of white pepper powder + 100 grams of curry powder + 2 sachets of sesame powder + a small amount of special fragrance - AA material + 20 grams of chicken powder can be mixed well.
The production of barbecue sauce: 2 bags of Tongsheng brand garlic hot sauce + 2 bags of dawn brand garlic hot sauce + 1 bag of Korean ace hot sauce + monosodium glutamate + chicken powder + AA ingredients + meat Xiangbao + + 10 grams of rose wine + + 10 grams of sugar + beer + sweet noodle sauce ~ mix well.
How to make it:
(1) Yakitori:
After buying the chicken breast and chicken thigh, soak it in water, cut it into strips, and then cut it into pieces horizontally. When grilling, the grilled chicken skewers are heated over a high fire, the surface is dried, the oil is brushed, the barbecue sauce is brushed, and the monosodium glutamate, chili powder, sesame seeds, and cumin are sprinkled.
(2) Grilled chicken skin:
Soak the chicken breast skin in water, blanch it with boiling water after soaking, bake the surface with slow heat on the fire, brush the oil, bake it for a long time, dry the surface, sprinkle some sugar, and then sprinkle sesame seeds.
(3) Grilled chicken thighs:
Soak the chicken thighs in water, cut a small hole with scissors in a meaty place, bake them on a tong, roast them over a slow fire, dry the surface, brush the oil, bake them for a longer time, brush the barbecue sauce when they are medium-rare, add monosodium glutamate, chili powder, sesame seeds, and cumin and roast until fully cooked.
(4) Roast chicken gizzards, roasted chicken hearts:
After the raw materials are bought. Cut a small hole with scissors in the thick place of the meat, soak it in water, change the water several times, the purpose is to soak out the blood inside, wash it, skewer it, heat it with a strong fire, cut it with a knife while roasting, dry the surface, brush the oil, turn to the slow fire when it is medium-cooked, brush the barbecue sauce when it is medium-cooked, add monosodium glutamate, chili powder, sesame, cumin.
(5) Grilled chicken crispy bones and chicken wing tips:
It is best to buy sternum or knee bones for chicken crispy bones. Soak the brittle bones or wing tips in water (you can scald them with boiling water), wash them, and string them together. When baking, use slow heat, dry the surface, brush with oil, brush with barbecue sauce when medium-cooked, add monosodium glutamate, chili powder, sesame seeds, cumin.
(6) Grilled chicken head:
Wash the chicken head, cut it in half, put it on a clip (or skewer it with an iron skewer) and roast it on a low heat, dry the surface, brush with oil, brush the barbecue sauce when it is medium-rare, add monosodium glutamate, paprika, sesame seeds, cumin.
(7) Grilled chicken neck:
Pat the skinless chicken neck flat and flat. Use low heat, bake the surface dry, brush with oil, bake for a long time, brush the barbecue sauce when it is medium-cooked, add monosodium glutamate, chili powder, sesame seeds, cumin.
(8) Grilled chicken bones:
Soak the chicken skeleton in tap water for 1-2 hours, cut it, bake it on a tong, dry the surface with low heat, brush the oil, brush the barbecue sauce when it is medium cooked, add monosodium glutamate, chili powder, sesame seeds, cumin powder.