Korean BBQ recipe - Bowen Preview

Korean BBQ recipe June 19, 2010

barbecue recipe barbecue recipe - pork rib, fish,? Noodles, beef, lamb, fruit, chicken wings, what request?

selling ready-made sauce out of the salty taste and a single, not before, during and after the taste of the points that you asked, so write down formula, delicious is not good, eat beans and other small-Dan were the most clear

Merlin or McCormick 5 tablespoons of tomato sauce (all that we normally eat with the spoon)

Lee Kum Kee sauce or barbecued pork ribs sauce 3 tablespoons

Lee Kum Kee or Haitian seafood sauce 1 spoon, must, have very different

Carrefour can buy French or English mustard sauce half a teaspoon, is not, with Japanese-style mustard it

McCormick particles half a teaspoon of black pepper white and black mushrooms

half a teaspoon of sea and sky, adjust the color it



Zhenjiang sauce half a teaspoon of vinegar half a teaspoon of

barbeque sauce half a teaspoon of honey and a spoonful of



taste the taste of salt if that is not enough if it could be Morton's salt or garlic salt, barbecue

cut a small onion, garlic

go-half, cut all

go-mix, these materials can marinate for 15 single long barbecue ribs.

If short rib, not full cut, or the severe reduction of meat, grilled and then finished cut.

article or rib meat coated material, plastic wrap or placed in a large Food Container yard, refrigerator, marinate for 24 hours, then grilled, baked upside down when the recall, while that of meat surface dry and brush off excess material. I ELBA gas oven, 230 degrees, the next broiled, need 1-1 ? hours, see the sharp corners of the flesh began to turn black, indicating almost the same, you can cut a piece out of view, there's no bloody water on it .

look at the Korean's:

ready to pepper, cumin, cooking oil, chili powder, black pepper, garlic, onion, ginger (or ginger) and green onion ! These spices mashed together, and then into the prepared dishes, and then further prepared in a vessel a small amount of salt and sugar! The final step is to add boiled water and vinegar! Can also be added based on your personal preferences such as parsley seasoning! This will bring up a bowl of delicious Korean delicious sauce!

If for convenience, but also can go to the mall to buy some barbecue sauce and barbecue sauce! This is more convenient!

to introduce you to three methods of Korean BBQ Korean BBQ ... and the production processes and choice of materials ~ ~

one that Korean cuisine, impressive is the Korean barbecue. Pay attention to authentic Korean barbecue, and supplemented with different dipping sauces. From several aspects, Korean barbecue and Chinese barbecue vary.

raw materials in cooking, Chinese BBQ's choice of materials is very broad, almost all raw meat and vegetarian dishes can be used. The Korean barbecue is more of a meat and seafood, and very strict requirements on the choice of materials, such as roast beef, fillet of beef cattle on the only choice.

cooking techniques, the Chinese-style barbecue with charcoal as the main fuel for the fire with dark teriyaki or baked into food. The Korean barbecue charcoal is used as fuel gas or dry, using indirect heat grill pan made from vegetables, it simply is \Now we have a special Korean oven exhaust system, it appears clean and sanitary than the number of Chinese-style barbecue.

type in the taste, the Chinese-style barbecue is often the basis of people's different tastes and preferences change, such as tune into the cumin flavor, spicy flavor, five flavor, taste and other taste spicy cumin-type; and Korean barbecue type flavor marinated raw materials mainly from the raw juice and baked to decide, after dipping in the juice. Of course, different materials with different pickles and dipping sauce, it will form a different flavor characteristics. Korean BBQ marinated raw materials generally requires the use of \\.

in color, and with the Chinese method of making grilled dishes, mostly yellow or reddish brown Secheng, and Korean barbecue is relatively lighter color, and most reflect the color of pickles.

in taste, the Chinese-style barbecue dishes generally relatively dry roasted, reflects the taste of dried incense; and Korean barbecue dishes usually fry can be cooked rare, or just reflects the soft cool taste.

the seasoning method, Chinese barbecue larger than the shape and thickness of the material may be outside the pre-marinated code smell, shape, small and thin materials and pickled vegetables generally do not need to code taste, but often grill seasoning process directly. Sprinkle in the baking process such as salt, cumin powder, pepper, pepper noodles, monosodium glutamate, etc., from time to time brush the sesame oil or salad oil. Korean barbecue flavor raw materials must be preserved code. Pickled, generally have to add some fruit and onion, so as dishes are delicious but not greasy feeling. In addition, during the Korean BBQ grill is no longer in season, but when dipped in the consumption of juice to make up taste.

in formal dining, Chinese barbecue usually cooked by the chef to post, the tables for guest consumption; and Korean barbecue is grilled by the guests own hands, thereby increasing the eating process fun.

Now, I come to you about several Korean barbecue.

1. Korean grilled beef, roast beef

make pickles:

material: Korean soup soy sauce 200 grams 1000 grams sake taste? 〔Note〕 100 grams sugar 500 grams flour 200 grams of beef, pepper MSG 100 grams 150 grams 100 grams of ginger, garlic, onion, 200 grams 500 grams 500 grams of pear sesame sesame oil 50 grams of 50 grams of cooked fresh water 4000 g

system method:

1. The soup soy sauce, sake, taste?, Sugar, water into a container, stir, then add beef powder, monosodium glutamate, pepper and mix thoroughly, put it aside for reserve.

2. Ginger, garlic, pear, onion cleaned blender whipped into a Velvet-like, and then poured into stirring soup in the final mix into sesame sesame oil and cooked, home fridge freezer save.

Note: The master soup soy sauce, water, the amount of sugar, Flow over the marinated beef out of the color is not good, if too much sugar is easy to make grilled beef burnt when the zoom. 〔Note〕

taste?: is a Korean condiment, Secheng yellow, similar to Chinese cooking in the wine.

make roast beef dip sauce:

first dipping sauce:

ingredients: soy sauce, 500 grams of fresh water 1500 g maltose 150 g beef 50 grams of star anise powder 15 g cinnamon 15 grams, 10 grams of white pepper Kou 10 grams 15 grams 15 grams of ginger garlic onion onion block section 20 grams 20 grams

system method:

the soy sauce, water, caramel, beef powder wok lit, boiled down into the star anise, cinnamon, white Kou, pepper (break beat), ginger, garlic, onion, green onion sections and blocks, turn simmer the smell, the fight no need to feed residue Serve dipping sauce (after cooling in the refrigerator stored)

second dipping sauce (sour juice): It is the cold water, lemon juice, taste?, salt, soy sauce, MSG in a bowl of on the uniform, you can.

make roast beef:

ingredients: beef tenderloin marinated juice 2.5 kg 10 kg dipping sauce, salad oil and the amount of

system method:

1 . Beef tenderloin meat will grow 15 to 20 cm, width 4 to 5 cm, 0.2 cm thick strip of pickled juice into the marinade for 30 minutes.

2. Set pan on the oven, brush on a little salad oil, tile in the bottom of the pot will be slices of beef with the fire burn to the bleeding of water, the ability to turn the cooked noodles, you can.

Description:

1. When baked, cool for beef tender requirements, it generally can be baked until medium rare; the baking process can only flip once.

2. Food, first with scissors to cut small pieces of beef cooked, and then with fresh lettuce, bag volume BBQ film, green pepper rings, garlic pieces, green onion, then dipped in the prepared food dipping sauce.

2. Korean grilled pork and roast lamb roast pork production

, lamb marinade sauce:

materials: 1000 g Korean chili sauce soup soy bean paste 300 grams sugar 700 grams 500 grams of beef 200 grams flour 150 grams of rice wine 15 grams of pepper 100 grams of MSG in water for 150 grams of ginger, garlic and 4000 g 200 g 500 g onion 500 g pears cooked sesame sesame oil 50 grams 50 grams

system of law:

take a stainless steel barrel mixing water, transferred to soup soy sauce, chili sauce, bean paste, sugar, beef powder, rice wine and pepper, monosodium glutamate, the small fire, constantly stirring until sugar dissolves and the full mix chili sauce and bean paste homogenized and cold air from the fire, then add garlic, ginger, onion, pear whipped into the board of directors, and finally into the sesame oil and cooked sesame stir Serve pickles.

Note: soy sauce, pickled juice should not put too much soup, or roast came out too dark color will be too deep; master bean paste, chili sauce, the amount of sugar, if too little as a salt system juice sauce flavored enough, if too many are too tired of baking the raw material out of mouth. In addition, because of pickled pork and lamb in Canada when there are bean paste and hot pepper sauce and other sauces, the main highlight the butter flavor, it is usually not accompanied by food dipping sauce.

making roast pork, lamb:

making roast pork, lamb and roast beef is the same way, only to be used pork loin, lamb,portable BBQ, lamb ribs ridge area should be used and sheep meat saddle parts.

3. Korean grilled seafood, grilled seafood

make pickles:

ingredients: soy sauce, Korean chili sauce 1000 g 150 g 300 g of fine sake pepper 100 grams equals? 200 g Ginger 50 g Garlic 100 grams 100 grams sesame oil juice

system method:

take a stainless steel barrel, mixing 2000 g of water, transferred to South Korean chili sauce, soy sauce, on a small fire to boil, the next into the small pepper Mix noodles, then add sake, taste?, ginger, garlic, sesame oil, mix well and when to re-boil, remove from heat let cool, that is made of.

Note: when raw seafood marinated with red pepper to put more fresh. It is said to wet because seaside environment, people eat hot peppers to go to rheumatism, which formed with a spicy seafood flavor.

make grilled seafood dipping sauce:

ingredients: 300 grams of millet soup soy sauce spicy fish bone meal 200 grams salt 100 grams sugar 50 grams of MSG 50 grams 50 grams 150 grams garlic 50 grams of cold sesame oil water system a little

method:

spicy stalks of millet seeds and cut into small bits except, accept pots, adding soup soy sauce, fish bone meal, salt, MSG, sugar, garlic and a little cool Stir boiling water, and finally into the sesame oil dipping sauce that is made.

make squid:

materials: 1000 g of fresh squid, ginger 50g garlic 50g onion Velvet fish bone meal 50 g 80 g 50 g pepper 100 grams of salted cooking wine dipping sauce 200g juice, salad oil, the amount of

system method:

1. Fresh squid viscera removed, torn membrane cleaning, Ji on crosswise knife, cut into 4 cm long, 2 cm wide section, Na pot with ginger, garlic, onions Velvet, wine, fish bone meal and pepper pickled for 15 minutes, and finally into the pickle mix.

2. Set pan on oven will Tuyun marinated squid salad oil, and then tile on the bottom of the pot, cooked on medium heat (half-way upside down), you can serve with the dipping sauce together.

A final note is that the Korean barbecue vegetables also play a vital role, such as potatoes, eggplant, grilled onions are all good materials. After a good barbecue vegetables, supplemented by salt and sesame oil dipping sauce modulation, taste equally delicious, not to go into details here.

fire kebabs


ingredients: sheep hind leg


seasoning: soy sauce, chili powder, salt and pepper, MSG, sesame oil.


How:


1, sheep hind Rouqie growth side pieces, take 10 silver solder, a lamb through 7.

2, soy sauce added to mix


3, add the lamb on the same footing in the pot on the fire grill, brush with the roast with the sauce on the meat and sprinkle with salt and pepper, 3 minutes later, the red band was sauce, grilled on the back the same way , two brush Serve on sesame oil.


features: color, red sauce,stainless steel BBQ, meat is tender, taste spicy and Xiang


barbecue on the crispy, the basic formula,

crispy barbecue-the-art technology (You want to see more points on the top or else no one would watch me pass a too boring)


Because of the time. I only played about its formula, its not useful, also please try your say. The formula is as follows:


licorice (TCD), dried tangerine peel (traditional Chinese medicine, can also be used instead of fresh orange peel), large fennel (the spice), Fennel (in spices herbs, also known as anise), Lysimachia (spices), red bean (medicine), public cloves (the spice), cumin (spices), pepper (the spice), Lycium water (TCM, 10 grams per 100 grams of 36 hours is needed for white wine) papaya extract enzymes (catalysts that loose meat meal), betel Hong (Hainan, Hunan rich, with a processed 2 bubble gum chewing 500 grams of water can, ginger, mutton string seasoning (Wuhan production, sale around, manufacturers telephone 027-83922929), especially fresh 1 (Wuhan production, and lamb feed with the factory strings), spicy smell of dry material (Wuhan production, and lamb series with the plant material, Shi Sanxiang (Henan Wang Shouyi card)


Formula 1: skewers class (cattle, sheep, dog class):


total of 5 kilograms of fresh meat should be added to the weight of spices: beer bubbles with beef)


(1) mutton string material 2 package (90 grams), red bean (fine powder) 2 grams of betel nut Hong small 10 grams, monosodium glutamate (70-90 g salt 36 g, especially fresh 1 40 g (Wuhan production), ginger, green onion (minced), each 40 grams, 7 grams sugar, 25 grams of loose meat meal, 250 grams of sweet potato starch.


and cut meat the mixing evenly, marinate 15 minutes.


formula (2): 100 g spicy smell of dry material, monosodium glutamate (99% fresh) 70-90 grams of salt 36 g, particularly 1, 40 grams of fresh ginger and spring onion 40 grams each, Red Bean 2 grams, 10 grams of betel nut perfume, medlar 6 grams of water, 7 grams sugar, 25 grams of loose meat meal, 250 grams of sweet potato starch, beef flavor powder 10 grams.


Note: The above two methods can absorb humidity, the meat seasoning spices do not fall, do not water is suitable.


2, chickens, ducks:


formula is as follows: 5 kg of food need to add: spicy smell of dry material (Wuhan production) 90 grams salt 60 grams, 90 grams of monosodium glutamate, Gan Siong (powder) 1 grams, 10 grams of betel nut water, special 1, 40 grams of fresh ginger and green onion (minced), each 30 grams, loose meat meal 20 grams, 7 grams sugar, 150 grams of sweet potato starch, beef flavor powder 10 grams.


barbecue prepared before


1. the choice of materials


pork: to be elected rib, lumbar, superior gluteal fat of fresh pork and Shaodai more, so do not roast the meat too dry.


Beef: Choice of beef rib steak, fresh and resilient; beef shoulder meat cooked the meat tenderizer is the most beneficial.


chicken: any part of the barbecue is good material.


Seafood: everything can be, but it must be fresh elections.


vegetables, fruit: to the root tip, mushrooms, hard texture of the fruit and vegetable juice-based low, such as corn, green peppers, pineapple, banana.


2. pickling


chicken: with lemon flooding about Zaisa some starch, meat more tender.


Seafood: seafood marinade out the refrigerator should not exceed 30 minutes.


barbecue know-how


1. different ingredients, different baking method


barbecue films: thin sliced meat, about 3 minutes can be cooked, not baked too long, otherwise the meat hardens or coke, and not delicious. Pork must be cooked until fully cooked before consumption, beef, all cooked food should not be baked until use, without damaging the tender meat.


seafood and fish: clams and fish in the barbecue, it is best to use tin-foil wrap, so will not easily burned skin, but also easy to store delicious soup. Grill about 2 to 3 minutes, fish raised, ready to serve.

tempura, hot dogs, sausages, etc.: as low heat, in addition to other vegetables, the best box on the foil, with a smoldering barbecue the way, the more prosperous the fire as possible.


2. the use of charcoal


the best choice for fuel or charcoal, try not to use chemical carbon. Charcoal flavor of the food at high temperature from the charcoal grill flavor of food, so choose a good foundation for charcoal is enjoying the delicious. Generally of good quality charcoal burning time of the fire was good. Charcoal best to choose a tree part, do not use the entire tuber, otherwise difficult to point with. When the ignition to fire 5 a pack, the one into five. Transparent to other burn charcoal red hot, then it is folded down to roast, charcoal burning through the surface yet, do not hurry to bake, so easy to put food dirty, get black.

3. Clean grill


barbecue food before the first brush grill with oil to prevent food sticking in the rack. Iron brush off any residue on the grill, keeping the grill clean, it will not affect the taste.


4. timely, turning it over


food on the grill one, keep to roll and will not only extend the time for grilled, but also destruction of the protein, resulting in hardening meat. In turn the grill, the food must be heated to a certain extent it easy, turning it over. If upside down, some food stuck on the grid, indicating the protein has not been fully heat and coat protein fibers will tear, if the fish will form a peeling phenomenon.


5. add water


barbecue food in the process, the longer the greater the loss of water and oil, the more dry taste. Therefore, the process should be in the barbecue food on the amount of brush some BBQ sauce, can keep food moisture, but do not get a brush too much, resulting in food salty.


6. salt use


seasoning salt can be used. In addition, the BBQ process, many fatty foods will drip heated, these droplets were charcoal burning will produce a high flame, searing the food grid. If the water spraying, will produce soot contamination of food, then sprinkle some salt in the fire as long as you can solve the problem.


7. diamond grill marks


diamond grill marks is absolutely authentic barbecue techniques can make icing on the cake. Baked roast diamond is not difficult to trace, first asked enough charcoal to heat the temperature, and then the food to 30 degrees angle on a rack, when the food full of food go to the opposite direction after heating to 30 degrees angle, it can form a diamond grill marks.

healthy way of eating DIY

barbecue barbecue though delicious, but still can not help but let us take up some concerns: because the barbecue are carcinogenic, and sometimes even after eating Chihuaiduzai. Nutritionists tell us: In fact, the process of baking and eating more attention, as you can have both tasty and healthy. Take a look, what barbecue is wrong:


wrong one: roasted coke burned too easily carcinogenic substances, and meat fat drip onto the charcoal, the resulting smoke volatile PAHs would be attached with the food, but also caused a strong Carcinogens.


solution: the best BBQ and play with foil to avoid known carcinogens. Once burned, charred parts to throw away certain, absolutely not edible.


Error 2: barbecue sauce barbecue put too much generally pre-marinated with soy sauce, and grilled Shi You need to join the many barbecue sauce, this will lead to eating too much salt.


solution: The best way is to use low-salt soy sauce marinated, so would not need to use the barbecue sauce; or barbecue sauce before adding the water before use diluted, and if this is too thin and poor James attached, can add a little cornstarch thicken.


Error 3: Health and cooked barbecue equipment, regardless of when the students used in cooked dishes, chopsticks and other utensils are not separated easily lead to infection Chihuaiduzi interaction.


solution: to prepare two sets of utensils to avoid contamination of cooked food.


method in addition to barbecue, we too greasy barbecue concern is to try to solve.


concerns an: too much fat meat barbecue materials are generally high-calorie foods, coupled with the use of barbecue sauce, oil content is too high, easily lead to accumulation of body fat.


solution: use barbecue materials to select a high content of lean and fatty fish, not fat meat and so on. In addition, you can eat with vegetables, to reduce the greasy. In addition, to keep slowly, meal more exercise, are a good way to consume fat.


concern II: high cholesterol, fiber is often too little BBQ with meat and seafood, high cholesterol levels, fiber intake is often inadequate.


solution: there should be more use bamboo, green peppers and other foods, and more intake of vitamin C content of oranges and other fruits high, not only low in calories, rich in vitamins, there is a wealth of pectin and fiber, can promote bowel movements, lower cholesterol levels. In addition vitamin C is also a good anti-cancer effect.