Grilling recipe and process

Selection of ingredients:

All meat, including pork, beef, mutton, chicken,goose,frog, vegetables, fruits, root crops, and edible food products can be used for marinating and grilling.

Ingredients:

1. Meat skewers: For 5 kilograms of fresh meat, the amount of seasonings to add.

Grilling:

Recipe 1: Fresh Xinjiangmuttonskewer seasonings (Wuhan production) 1.5 packages,MSG(freshness at 99%, used throughout this recipe)70-90 grams,Fine salt36 grams, Special Fresh No. 1 package (Wuhan production),gingerand finely chopped green onion each 40 grams,sugar7 grams,meat powder25 grams,tapioca starch

250 grams.

Mix all the above ingredients with the cut meat strips evenly, marinate for 10 minutes, and then use bamboo skewers to thread them before grilling.

Recipe 2: Sichuan pepper 100 grams, MSG (freshness at 99%) 70-90 grams, fine salt 36 grams, special flavor oil, Special Fresh No. 1 package, ginger and finely chopped green onion each 40 grams, sugar 7 grams, meat powder 25 grams, sweet potato starch 250 grams.

Note: The moisture content of the meat should be such that it can absorb seasonings without falling off or dripping.If there is water dripping out, it's too thin and won't maintain flavor; if dry, it will consume oil. It should feel slightly moist but not drip when held in hand.

These two recipes are for your choice, producing tens to thousands of skewered items.

2.Chicken wings,chicken tips,legs,duck wings,and other chicken, goose,pheasant,quail,pigeon,etc.have the following recipe:For 5 kilograms of food: Sichuan pepper (Wuhan production) 2 packages, fine salt 60 grams, MSG 90 grams, Special Fresh No. 1 package, ginger and finely chopped green onion each 30 grams, meat powder 20 grams, sugar 7 grams,tapioca starch

150 grams.Mix all the ingredients with the cut meat strips thoroughly, marinate for 20 minutes, then thread them into skewers before grilling.If the mixture is too dry and seasonings don't adhere well, add a little water to make sure it's fully coated on the meat. It shouldn't be too thin.

All of these are raw ingredients that need to be grilled.3.Chicken, duck, goose feet in various types have this recipe:

For 5 kilograms of cleaned food: put in a pot with water to cover, add fine salt 110 grams, ginger (crushed) 80 grams, MSG 100 grams, fresh green onion heads 50 grams,

Sichuan pepper10 grams. Cook over medium heat until the feet swell and straighten when pierced with a skewer. Thread two per skewer after cooling before grilling.4.

Fish: Various types of fish into half-fish, fish skewers, whole fish,fish tailand other varieties have this recipe:

For 5 kilograms of fresh fish, add the following ingredients: Sichuan pepper 100 grams, fine salt 60 grams, sugar 90 grams, MSG 80 grams, Special Fresh No. 1 package, ginger and finely chopped green onion each 40 grams, seasoning sauce 60 grams (recipe to follow),tapioca starch150 grams.

Mix all the ingredients with the fresh fish thoroughly, adjust moisture as for meat skewers, marinate for 30 minutes before threading and grilling.

Special note: For you to correctly master the marination methods of various foods and produce special flavors, we have changed the "aromatic spice cellar water" method to direct seasoning, aiming to prevent poor concentration control with "aromatic spice cellar water".

Some compound finished seasonings in this process contain some aromatic herbs.

5.Rib type: For all animal ribs use the following recipe: 5 kilograms of fresh ribs, add Sichuan pepper 110 grams, five-spice powder 20 grams, fine salt 36 grams, meat powder 30 grams, sugar 8 grams, MSG 80 grams, Special Fresh No. 1 package, ginger and finely chopped green onion each 40 grams, sweet potato starch 150 grams.Mix all the ingredients with the ribs evenly after marinating for 20 minutes before threading and grilling.

6.

Vegetable type:pumpkin,eggplant slices,potato,mushroom corn cob,cabbageand other varieties have this recipe:tapioca starch 500 grams, fine salt 1500 grams, MSG (fine powder) 400 grams, Special Fresh No. 1 packages 2, Sichuan pepper 420 grams, sugar 30 grams,sesame150 grams.Purple root powder (edible spice) 50 grams, mix all these ingredients evenly and store in bags for use.

Rim the vegetables with the skewers before grilling. Apply seasonings by brushing oil on them; sprinkle a small amount of seasonings on each skewer according to taste.Cut the meat, chicken, fish, etc., as needed: cut into 2-4 cm squares (or customize), and adjust based on local market price for ribs;remove scales from fish, clean and cut into 12 cm long pieces or full fish:taro

to be threaded raw.Thread the meat and vegetables using bamboo skewers: arrange in a cross shape; use two skewers for larger items like chicken wings, legs, etc.

Grilling process:

Clean the food to be grilled, cut into 2-4 cm squares (or customize): adjust based on local market price for ribs;clean and cut fish along with its bones into 12 cm long pieces or full fish:taroto thread raw.Thread the food using bamboo skewers: arrange in a cross shape; use two skewers for larger items like chicken wings, legs, etc.

Grilling process:

1. Light the fire: clean and place the grill, add wood charcoal (rice charcoal) and ignite it, allow full combustion before spreading the charcoal layer to 1.5-2 cm thick with tongs.

2. Grilling: Place the skewers on the grill surface; brush oil on meat, ribs, etc., then flip them over repeatedly until cooked.When the meat or ribs appear white and yellow and are fully cooked,chicken feetshould be grilled until they make a popping sound. Chicken wings should turn golden brown when flipped and brushed with oil, ensuring there's no blood water inside before being considered done.Cooking time varies based on fire intensity and type of food; avoid overcooking.Brush oil continuously during grilling; apply seasonings like chili powder or cumin at the nine-tenths cooked stage.Once fully cooked, remove from heat immediately. For non-spicy options, no additional seasoning is added.2. Grilled vegetables: Place skewers on the grill surface, sprinkle with vegetable seasonings and brush oil evenly; flip and cook until tender.3. Seasoning sauce recipe:

first mix chili paste, garlic, Sichuan pepper, special flavor oil, MSG, chicken essence, sugar, fine salt in a ceramic container.

heat the oil to eight-tenths done and add chopped chili paste to infuse fragrance; pour into the mixed seasonings, cover and let cool before tasting. Adjust according to taste with additional sugar or salt if needed.Lard.

4 After applying the oil, wipe off the excess with a brush. Apply the rest of the oil to the skewers so that it does not drip into the fire and cause smoke.

Note: Preparation of Fragrant Sauce

1 Ingredients: 500 grams of pickled peppers, 150 grams of sesame paste,peanuts200 grams of peanut paste,chili40 grams of oil, 100 grams of garlic cloves, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate (MSG), one package of Special Freshness No. 1,MSG100 grams, 20 grams of sugar, 40 grams of salt.

2 First, finely chop the pickled peppers and crush the garlic cloves.

3 Place the sesame paste, peanut paste, minced garlic, Sichuan pepper powder, Special Freshness No. 1, MSG, sugar, and salt in a ceramic container and mix well.peanut butter4 Heat the oil to about 80% of its smoking point, then add the finely chopped pickled peppers and fry until fragrant. Then pour this into the ceramic container with the mixed ingredients, cover it, and let it cool before tasting. Adjust the seasoning if necessary: add more sugar for saltiness or more salt for blandness to make the fragrant sauce.

Heat the vegetable oil to eight-tenths mature and fry the pickled chili flakes until fragrant.