Highlights:

The sauce is rich, garlic is appetizing, and all five flavors are available.

Applicable:

Seasoning or marinade for barbecue dishes (such as fried squid) or stir-fried dishes (such as yellow croaker). ).

Raw materials:

50g of fermented milk, 20g of sweet noodle sauce, Tianjin garlic Chili sauce 100g, Lee Kum Kee seafood sauce 10g, miso (Japanese seasoning, similar to soy sauce, available in supermarkets) 10g, 5g of lemon juice, 30g of Chili noodles, and Chili noodles 15g.

Production method:

1. Put the pot on fire, pour salad oil, heat it to 40%, then add Chili noodles, stir-fry evenly with low fire, pour fermented milk, sweet noodle sauce, garlic Chili sauce, seafood sauce, miso, lemon juice, add water, simmer for 5-6 minutes, and then pour into a bowl to cool.

2. Pour Chili noodles, cumin noodles and cooked sesame seeds into the cooled sauce and stir well.

Production key:

Chili noodles and cumin noodles must be added after the sauce cools, otherwise they will lose their flavor.

(2) Other barbecue sauce formulas:

(1) barbecue sauce with garlic (both meat and vegetables are acceptable):

Tianjin produced Limin brand hot sauce 1 bag, soaked minced garlic 5g (soaked in cold water to drain water), cumin powder 1g, sesame powder 2g, black pepper powder 1g, cotton candy 1g, custard powder 0.5g, spiced powder1g.

Varieties suitable for baking:

All meat and cartilage seafood with shells, such as squid, squid larvae, squid, clam, clam, mussel, little seafood, etc. Green vegetables are basically ok, such as Chinese chives, spinach, peppers, green peppers, eggplant and other starchy vegetables. Disgusting dishes in meat, such as ribs, chicken, chicken heart, crisp bones, hairy belly and hot dog sausage, are all acceptable.

Features:

Fresh, salty and slightly spicy, with strong garlic flavor, suitable for most dishes.

(2) Korean barbecue sauce (sweet and sour):

50g of korean chili sauce, custard powder 1g, 3g of sesame powder, 3g of special fresh powder, 3g of salt, 3g of monosodium glutamate, 5g of blending oil and 20g of cold boiled water.

Korean buffet barbecue suitable for dipping or brushing meat, and starch-containing dishes such as potato chips, sweet potato chips and steamed bread are also acceptable.

Features:

The color is ruddy and gorgeous, suitable for areas with light taste.

(3) Spicy barbecue sauce:

Sichuan bean paste (chopped) 10g, Sichuan hot sauce (Tiannian or Hechuan brand) 50g, thirteen spices 2g, spiced powder 3g, sesame 5g, monosodium glutamate 3g, soybean oil 10g, and cold boiled water 30g, and mix well for later use.

Suitable for areas with heavy meat flavor. 3-5g spicy powder can be added for spicy people.

Features:

Strong spicy taste and strong sauce flavor, suitable for areas with heavy taste.

Please pay special attention to:

Sauced dishes do not need to be salted in principle (please customize them according to local tastes)

(3) Preparation of barbecue sauce

Composition:

500g pickled pepper, sesame paste 1 50g, peanut butter 200g, chili oil 40g, garlic kernel100g, pepper powder 30g, monosodium glutamate 80g, extra fresh1package, chicken essence100g, sugar 20g, etc.

Method:

1, chop pickled peppers first, peel and mash garlic cloves.

2. Fill a porcelain with sesame paste, peanut butter, garlic powder, pepper, extra fresh 1, chicken essence, sugar, salt, etc. And stir evenly.

3. Burn the vegetable oil to 80% maturity, add the fine foam of pickled pepper and stir-fry until fragrant, then pour it into the prepared porcelain material and cover it. Try again after cooling. If it is salty, put some sugar monosodium glutamate and add some salt to make a delicious sauce.

(1) Method for making secret barbecue sauce:

Making:

1. Wash 500g of first-class peeled cumin and 500g of sesame seeds, and control the water to dry for later use.

2, the net pot is on fire, and the cumin and white sesame seeds are fried until the fragrance is overflowing, and the cumin and sesame seeds are crushed by hand.

3. Set fire to another pan, add 1 kg blended oil (peanut oil, melon seed oil and salad oil 2 4: 3: 1), immediately add 500 grams of Chili powder, 220 grams of cooked butter and 300 grams of chicken oil until the oil bubbles slightly, and then add 300 grams of red bean curd soup and 800 grams of Tianjin Limin Chili sauce.

4. Add 80g of spiced powder (the ratio of clove, fennel, cinnamon, pepper, anise and kaempferia is 2: 1: 3: 2: 2: 1) and100g of citronella water (citronella100g at 80℃.

5. Stir-fry cumin and sesame seeds and bring to a boil over medium heat. Simmer for 40 minutes, add150g sesame oil and bring to a boil. Turn off the fire and serve.

Key:

1, cumin and sesame must be cleaned. When frying cumin and sesame seeds, you must use a small fire, preferably a slow fire. Pixian watercress must be finely cut, and the finer the better. When making garlic water, you must filter it until there is no garlic residue.

2. The soaking temperature of citronella should be controlled at about 80℃ and 5℃, and the time should not be too short. Mature peanuts can be fried with blended oil plants in advance. When you fry barbecue sauce, you must keep stirring.

3. This barbecue sauce can also be used as a high-quality sauce for spicy kebabs such as kebabs, squid and bean products.