What is the difference between barbecue seasonings and sauces?

Collect the recipes for marinades, sprinkles and sauces, and you can set up a stall after learning them.

Summer is here, and barbecue stalls have become active. There are barbecue stalls in many night market stalls. Often you can smell the aroma of barbecue from far away, attracting your greedy mind and making you want to have a big meal. So why is barbecue so fragrant and what seasonings do they use? The master chef below will teach you how to make barbecue. You should collect the recipes for commonly used marinades, seasonings and sauces. Once you learn how to do this, you can set up a stall.

Most people who make barbecues are mutton skewers. Before grilling the meat skewers, they need to be marinated first to make them more flavorful and delicious.

Spicy marinade recipe: 20 grams of chili powder, 15 grams of pepper powder, 10 grams of cumin powder, 10 grams of garlic powder, 15 grams of onion powder, 10 grams of white wine, and 15 grams of salt. This is the ingredients for 500 grams of meat. Stir evenly with the meat skewers and marinate at low temperature overnight. If the mutton is too dry, add a little cooking wine.

Five-spice marinade recipe: 10g pepper, 10g Sichuan pepper powder, 30g sesame powder, 2g cumin, 5g cumin, 10g flour, 10g white wine, 15g salt. Add the meat pieces, mix well, and marinate for more than 3 hours.

The following is the marinade recipe for chicken wings and chicken legs, which is also the basic proportion for 500 grams of meat. The same applies to duck wings and duck legs.

Mariner recipe: 20 grams of cornstarch, 10 grams of spicy fresh food, 5 grams of special fresh food, 5 grams of salt, 5 grams of MSG, 2 grams of loose meat powder, 2 grams of white sugar, 5 grams of cooking wine, chicken essence 2 grams, onion powder 2 grams, garlic powder 2 grams. Mix evenly with the chicken and marinate for about 1-2 hours.

Let’s talk about the recipe for barbecue sprinkling. There are two types of sprinkling, one is a simple version and the other is a complex version.

Simple version of sprinkling ingredients: salt, chili powder, cumin powder, these three are enough. Sometimes there is no time to add ingredients, or the previous ingredients are used up, you can use these 3 ingredients instead, and the taste will not be much different.

Complex version of sprinkling ingredients: 10g salt, 10g cumin powder, 10g chili powder, 10g black pepper powder, 2g cumin powder, 5g MSG, 5g chicken powder, 5g spicy fresh food, 2g sugar, 10g of Shisan Xiang, 5g of garlic powder, 10g of Wei Te Xian, 5g of old hen fresh fragrance powder, 5g of coriander seed powder, and 5g of meat tenderizer powder.

Finally, let’s talk about sauces. In addition to scallion oil, some barbecue ingredients can also be brushed with sauces, which will taste better.

Sauce recipe: Prepare 500 grams of pickled peppers and 200 grams of bean paste, put them into a food processor and beat into powder. Pour 3 pounds of cooking oil into the pot, heat over medium-low heat, then add pickled peppers and bean paste, stir-fry until fragrant and red oil appears. Then add 30 grams of pepper powder, 10 grams of chili powder, 40 grams of special flavor, 20 grams of MSG, 10 grams of sugar, 30 grams of salt, and finally 100 grams of peanut butter, stir evenly, and turn off the heat.