Nanning Alimama various barbecue recipes and corresponding dishes (grilled meat marinade, barbecue oil, grilled fish feed, seafood barbecue gold and silver garlic sauce)
introduce:
Jiang Bing, a 34-year-old native of Guilin, Guangxi, is currently the president of Nanning Alimama BARBECUE Chain, and in March this year, he applied for the Guinness World Record with the result of grilling 133 whole sheep at the same time, vowing to be the first person in China's barbecue.
This summer, not to Nanning, I don't know that the dining of this beautiful southern city has been surrounded by barbecues. Here, there are more than 1,000 more regular barbecue shops, but the most prosperous and returning customers is the boss of Nanning Barbecue Shop - Alimama Barbecue Enterprise.
At present, Alimama Barbecue Restaurant has 22 branches in Nanning, and each store is very popular. It takes the leisure route, with 60% outdoor barbecues plus 40% indoor grills, making their business almost non-peak season. The casual colloquialism of Nanning diners is: "Are we going to sing, drink tea or go to Alimama today?" ”
The founder of Alimama is named Jiang Bing, a person who has been halfway out of the house to engage in catering. Because of his lack of experience, many of his barbecue methods are beyond the reach of "insiders"; because of his lack of experience, he is more delved into it, and the things he burns out make diners overjoyed. After the reporter interviewed, he found that his barbecue had a hole in the sky!
Grill tilapia
peculiarity:
The fish is fragrant, and the charcoal in the small stove can ensure the warmth of the tilapia and maintain the umami taste.
raw material:
2 tilapia, 50 coriander, 10 g long leeks.
seasoning:
Grilled oil 200 g, grilled fish feed 150 g.
Baking Method:
(1) Wash the tilapia, put it on the grill, keep turning the grill, grill one side of the tilapia until it is eight ripe, stop grilling (about 15 minutes), and let one side continue to grill until it is fully cooked (about 20 minutes). After grilling, mark a knife on the fish.
(2) Take a long dish, put leeks on the bottom of the dish, heat the barbecue oil to 70%, pour it into the bottom of the dish, and then put the ripe side of the tilapia into the bottom oil, the fully cooked side facing upwards.
(3) Pour boiled grilled fish on the fish and serve with coriander in a small stove (which contains almost burned charcoal).
Related Links: Grilled Fish Ingredients:
When the salad oil is boiled to 60% heat, put down the water with the same amount of oil, and then add Pixian bean paste, chili noodles, red pepper knots, green onions, fried peanuts and rice and other low heat to boil, the soup is used together, you can.
Grilled lamb chops
Lamb chops are fragrant and taste different. The taste of lamb chops can vary, depending on the pre-pickling and later grilling oil, the recipes of which determine the flavor of the grilled lamb chops.
Lamb chops 600 g.
A barrel of marinade, 200 grams of grill oil, 50 grams of pretzels.
Change the lamb chops into large pieces, into the pickling bucket, the water has just submerged the lamb chops is better, marinate for 2 hours, fish out, let it dry for 15 minutes, then put it on the oven, sprinkle with pepper and salt while roasting, after about 15 minutes, brush with barbecue oil, bake for another 2-3 minutes to serve, cut into small pieces to eat.
Related Links:
Pickling barrel:
Take an iron bucket, cloves, fennel, peppercorns, fragrant leaves, grass fruits, star anise do not need to be broken, directly into the barrel, and then put in the pine ginger, whole section of green onion and garlic seedlings, put cooking wine, salt, monosodium glutamate and a total of 50 kinds of ingredients, add water to become a pickling barrel. Among them, spices and cooking wine are less, because the flavor of spices is heavier, and cooking wine will affect the umami taste of lamb, the proportion is 10 heads of whole lamb put 100 grams of cooking wine.
Bbq Oil:
Heat the salad oil under the pot until the smoke rises under the paprika and various spices (fragrant leaves, grass fruits, fennel, etc.) on low heat for about 20 minutes, remove the residue and take the oil.
Seafood family portrait
bright spot:
Taste the original flavors of a variety of seafood in one dish.
Two crabs, five flower clams, three oysters (medium), three sea oysters (medium), four scallops, and five clams. (The variety of seafood can be flexibly matched according to the local seafood species)
10 grams each of green onion and minced ginger, 10 grams of cooking wine, 30 grams of Alimama seafood barbecue gold and silver garlic sauce.
Preparation Method:
(1) Pry the shellfish slightly through the opening, rinse with water for 10 minutes to remove sediment, rinse the crabs, and open the lid.
(2) Add all seafood minced green onion and ginger, cooking wine and marinate for 5 minutes, put into the barbecue net, below is the red smokeless charcoal, roast for about 1 minute to five mature and shellfish open, put the Alimama seafood barbecue gold and silver garlic sauce into the seafood shell, continue to bake for about 1 minute to cook, you can.
Related Links: Gold and Silver Garlic Sauce (Seafood BBQ Signature Sauce)
Alimama seafood barbecue gold and silver garlic sauce is suitable for steaming, grilling, teppanyaki and other seafood dishes, the taste of garlic is smooth and tender, because the sauce already has peanut oil and sesame oil, so the seafood will not be pasted when grilled.
4 kg minced garlic and 1 kg minced ginger.
Peanut oil 2.5 kg, sesame oil 500 g, allspice powder 20 g, thirteen spices 20 g, salt 150 g, monosodium glutamate 150 g, chicken powder 100 g, sugar 20 g.
(1) Heat peanut oil to 150 degrees, pour in 2 kg of minced garlic and minced ginger, and fry the minced garlic over low heat until golden brown.
(2) Add half a catty of water, add five-spice powder, thirteen spices, salt, monosodium glutamate, chicken powder, sugar to taste, simmer over low heat until the water is dry, then add the other half of the minced garlic, add sesame oil and boil out of the pot.
Luo Wei trial production review:
This barbecue sauce has a strong garlic flavor and is used for seafood barbecue, and the taste is very good. It is recommended to replace the water with fragrant wine, the effect is more ideal, you can increase the fragrance and remove the fish.
Method of making fragrant wine:
Grind 100 grams of licorice, star anise, cumin, cinnamon, sand ginger and fragrant leaves into a powder, add 1000 grams of white wine, stir well and cover, seal at room temperature for 24 hours before you can take it, use the lid and save.
Chef Ah Bing's barbecue experience
First, the barbecue flavor type is changeable. At present, There are more than 10 kinds of ALIMA barbecue flavor types, and there are spicy, spicy, soft spicy, slightly spicy, sweet and spicy, sour and spicy, etc., breaking the single seasoning type of only spicy and slightly spicy on the general barbecue stall. The general spicy flavor type is harmonious, but what about the strange flavor type? For example, sweet and spicy, you can add some honey, you can also add MSG, oyster sauce, which has a sweet taste, can reduce the spiciness. The strange spicy taste is added with garlic slices, and the pepper with three or four slices of garlic can change the spicy taste and produce a very strange spicy taste. Alimama's spicy is divided into large spicy, medium spicy, small spicy, slightly spicy, these spiciness mediation depends on the ratio of salt and pepper, more salt than pepper spiciness is reduced.
Second, the barbecue varieties should be changeable. There is more than just beef and lamb that can be grilled. Alimama's barbecue now has more than 90 varieties. All parts of the sheep can be roasted and eaten. In addition, there are seafood, vegetables and so on. In seafood, there are five kinds of fish barbecue, such as yellow croaker, tilapia, etc., as well as shellfish mussels, clams, etc., eggplant, lotus, etc. in vegetables, all grilled. There are many varieties, no matter what kind of diners can find what they want to eat.
Third, different raw materials barbecue seasoning is also different. When grilling seafood and green vegetables, do not add cumin, because seafood is mainly eaten fresh, and putting cumin to cover up its umami taste, as long as you put some seafood sauce and add some garlic oil. Garlic oil is made by stirring crushed garlic and pure sesame oil. The eggplant in the green vegetables, divide it into two before baking, slow roast, add some salt, monosodium glutamate after the skin is burned, and sprinkle some paprika.
4. Alimama's barbecue uses charcoal or smokeless charcoal. Charcoal or smokeless charcoal is burned to 80% red and 20% black, and can be placed on the oven when the stars are dotted.
Fifth, barbecue also has "secret seasoning". Don't think that grilling is roasting with some spices such as chili peppers and cumin, if you want to grill something delicious, the secret compound seasoning is indispensable. For example, barbecue oil, grilled fish material, etc., and the creation idea of these materials is to try to make a variety of sauces and spices in combination according to the characteristics of raw materials, and the seasonings are compounded, and the taste is naturally richer.