Introduction: Why is the barbecue grill delicious? The barbecue master told the truth, and it turned out that the meat had been "processed"!
The hot summer is here, and it's time for barbecue again. In the summer, with a few friends, drink a draft beer, pick up a meat skewer, and the barbecue owner's wife said: "Here comes the brother!" "It's always a pleasure to listen to. Many people say that eating barbecue is too expensive. A small skewer costs 2 yuan, and no more than 4 pieces of meat on it, but if you make it at home, you can't make that flavor. So, why are the grilled skewers so delicious? The barbecue master told the truth, and it turned out that the meat had been "processed".
My cousin runs a wonton grill, and the main income in the store in the winter is from the wontons, and in the summer it is grilled. Every night, the business in the shop is very hot, and his barbecue chef has a monthly salary of 15,000 yuan. This barbecue chef was dug up by my cousin in an old barbecue restaurant that had been on fire for more than thirty years. Since this master came to the store, my cousin's business has been much hotter, and many customers have come to this barbecue chef, so my cousin's salary for him is also very high.
Why are the kebabs at the barbecue stall delicious? The barbecue master revealed the "secret", and it is a pity that he does not understand it! In our case, this barbecue chef is very famous, after he "processed" the meat, the outside is tender and tender, fresh and delicious. A few days ago, I went to my cousin's shop to help for two days, and secretly learned the barbecue master's method of handling meat. When I got home, I tried it myself, and it was really different from the meat I had directly grilled before. Below, the chef will share with you the processing method of grilled meat.
When making kebabs, it is very important to choose meat, whether it is lamb or pork, you should choose the best pork belly. Made of fat and lean pork belly, the kebabs are fragrant but not greasy, not chai and dry. 1. Rinse the prepared meat and cut into 2 cm square pieces of meat. Put into a basin, add salt to adjust the bottom taste, then add soy sauce, add rice wine, add 200 grams of water, stir vigorously, stir non-stop, stir until the water is completely absorbed by the meat pieces, which is the key to the tenderness of the meat skewers.
Add 5 grams of cumin powder, 5 grams of peppercorn powder, 5 grams of five-spice powder, 5 grams of peppercorn noodles, beat into a raw egg, stir in one direction until the meat is evenly wrapped in condiments, and keep beating the meat pieces, so that the meat pieces hang on the pulp, until the gum appears, and then let stand and marinate for 20 minutes. Before skewering, add another spoonful of starch and mix well so that the meat pieces are not depulsed. After some processing, the meat skewers can be skewered and grilled on the stove.
When grilling skewers, brush both sides of the skewers with cooking oil, then grill them and grill them over and over again. Grill until the meat skewers turn golden brown, there is a sound of oil, sprinkle cumin powder, brush with oil, bake the aroma of cumin powder, and you can eat it.
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In addition to grilled meat, you can also grill oysters and roast vegetables. When roasting oysters, the oysters do not need to be handled, washed and roasted directly on the stove, baked until the opening, poured with fried garlic, and then baked out the soup, you can eat.
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