How to marinate grilled beef? How to marinate chicken wings before grilling?

Since roasting meat produces smoke, common barbecues are done outdoors. However, many restaurants have also developed indoor barbecue dining styles. In Asia, such as Japan, South Korea, and Taiwan, they are called yakiniku restaurants, which means that there is a grill or grilling pan built in the middle of the table in front of each seat indoors, with charcoal or gas stoves and electric ovens, and grids or fences, grilling pans or ovens installed to allow consumers to roast raw meat or raw food by themselves. Although it mainly refers to roasting meat, it can be said that any ingredients including vegetables and fruits can be roasted. Tofu, mushrooms, green peppers, etc. are also common in Asia, which are common when roasting. So what is the method of marinating raw beef for roasting? How to marinate chicken wings before roasting? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. What is the method for marinating barbecued raw beef?

2. How to marinate chicken wings before grilling

3. What spices to add to barbecue to make it more fragrant

4. Which lamb can be grilled?

How to marinate barbecued beef

Ingredients: a whole piece of boneless beef, a teaspoon of white sugar, a teaspoon of black pepper, an appropriate amount of ginger, a small amount of bay leaves, a small amount of thyme, a small amount of chili powder, soy sauce, and cooking wine.

Method: 1. First, marinate. Wipe the surface of the steak clean with absorbent paper, pour soy sauce and a little cooking wine on it, apply black pepper and white sugar evenly, sprinkle with bay leaves, thyme and chili powder, mix well and marinate for 20 to 30 minutes.

2. Grill the meat. Heat the pan over medium heat, add a little oil, and cover the bottom of the pan. When the oil is hot, wipe the marinated beef dry and place it flat in the pan to fry. Fry one side for 2 minutes, then switch to the other side and sprinkle some black pepper and chili powder as appropriate.

3. If you like half-cooked, then just turn it over twice. If you don’t want to see blood, you can turn it over a few more times.

4. Take out of the oven and eat when it is 80% cooked, without any blood, and changes color.

How to marinate chicken wings before grilling

step:

1. Defrost the chicken wings first. When buying, try to choose chicken wings that are free of bruises and are shiny and clean.

2. Wash repeatedly with clean water several times.

3. Put the chicken wings into a plastic bag, try to use a sturdy food storage bag.

4. Prepare the seasoning for marinating the meat.

5. According to the instructions on the seasoning package, pour the seasoning into a plastic bag and seal the bag tightly.

6. Use your hands to repeatedly massage the chicken wings through the plastic bag to ensure that the seasoning and chicken wings are fully mixed.

7. Try to marinate the chicken wings for a longer time so that they will taste better the next day.

Note:

1. The marinated chicken wings should be stored in the refrigerator. If they need to be marinated for a longer time, they should be placed in the freezer.

2. The same method can be used to marinate chicken wings, chicken legs, etc.

What spices make barbecue more fragrant?

1. Spicy seasoning: fry the chili pepper until fragrant, grind it into fine powder and set aside. Add 1000 grams of chili powder, 25 grams of perilla powder, 25 grams of MSG, 25 grams of pepper powder, 25 grams of thirteen spices, 25 grams of cumin powder, and a little salt and mix well.

2. Spicy seasoning: fry the Sichuan peppercorns until fragrant, grind into fine powder and set aside. Add 1000 grams of Sichuan pepper powder, 25 grams of MSG, 25 grams of pepper powder, 25 grams of thirteen spices, 25 grams of cumin powder, 25 grams of perilla powder, and a little salt and mix well.

3. Seasoning with pepper and salt: Put 50 grams of Sichuan peppercorns and 50 grams of fine salt into a pan and stir-fry until fragrant. After cooling, grind into fine powder.

4. Dipping sauce: 50 grams of roasted and crushed perilla seeds, 100 grams of crushed peanuts, 100 grams of sesame seeds, and appropriate amount of chili powder and mix well.

Barbecue: Sprinkle it directly on the barbecue or dip it in food. It can also be used in grilled fish, hot pot, and various meat products.

Dosage: 1 to 1.5%, can also be added according to personal taste.

Which lamb can be grilled?

Lamb legs, front and back legs, and lamb chops can all be grilled.

Ingredients: 1000 grams of lamb leg, 200 grams of onion, 150 grams of celery, 250 grams of sauerkraut, 450 grams of carrots, 250 grams of tomatoes, 150 grams of lettuce, appropriate amount of salt, 50 grams of garlic, 50 grams of rapeseed oil, 3 bay leaves, 5 grams of pepper, and appropriate amount of white vinegar.

Roast lamb method:

1. Remove the thin white skin on the mutton, wash it with water, add fine salt and rub it with your hands, then drizzle it with a little white vinegar.

2. Peel the carrots and onions, remove the celery tendons, wash them, cut them into slices, and place them on the lamb together with the bay leaves and peppercorns. Embed the garlic slices into the lamb and marinate for 2 hours. Then, put the lamb in a baking tray, pour vegetable oil on it, and put it in the oven.

3. Turn the lamb over as it bakes. After half an hour of baking, add 400 ml of water to the baking tray. Bake for about 1.5 hours, until the lamb is golden brown on all sides. You can use a fork to take out the lamb juice, which is white, indicating that the meat is cooked. Then you can take it out and let it cool.

4. Cut the roasted lamb into 70 slices, each weighing about 125 grams. When eating, surround the lamb slices with sour cabbage, diced beetroot and tomato slices, and surround them with lettuce leaves.