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Teach You The Process Of Barbecue
- May 14, 2018 -

Fire: clean up the oven first, add charcoal (Su Tan) ignite, burn the carbon fully, and then pliers the carbon fire with the thickness of 1.5-2 centimetre high fire layer.

Roast: put food on the surface of the stove. All the direct brush oil (both sides) of the meat and spareribs should be roasted and then baked again and again. The string looks like the oil bubble tumbling, the color turns white to yellowing to express maturity, chicken paws should be baked to a deep fried sound, chicken wings roasted into yellow blister, roast edge of chicken leg grilled edge with a knife to brushing oil to the yellow, there is no blood overflow to represent maturity. The length of roasting should be determined according to the size of the fire and the variety of the string, but must not be scorched. Brush the oil while baking, and sprinkle with spicy powder, cumin or powder when the food is roasted to medium well. Brush the oil and bake it.

Vegetable dishes should be placed on the side of the furnace, and then add vegetable powder, brush wet brush evenly with oil, turn the eggplant and other baked soft baked yellow baking yellow can be sprinkled with spicy powder, after cumin, brush oil for a few seconds to be edible.

Note: 1. use vegetable oil, salad oil, ban sesame oil, lard and so on.

After rubbing the oil on the brush, wipe the excess oil on the cylinder and brush it on the string without falling into the fire.

Ingredients: 500 grams of peppers, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of pepper oil, 100 grams of garlic kernel, 30 grams of pepper powder, 80 grams of monosodium glutamate, 1 of special fresh 1, 100 grams of chicken essence, 20 grams of white sugar, and 40 grams of salt.

Chop the pepper first, and the garlic flaps are peeled and mashed.

With a porcelain, add the sesame paste, peanut butter, garlic thin pepper, pepper powder, especially fresh 1, chicken essence, sugar, refined salt and so on.

Use the vegetable oil to burn medium well into the pepper and deep fry the fragrance, then pour into the fine material of the porcelain, cover the cover, let the chilled, then taste it, if salty, properly put some sugar monosodium glutamate, light a little salt and become fragrant sauce.

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