How to marinate barbecue pork skewers? How to roast barbecue pork cartilage?

From the Neolithic Age to the Pre-Qin period, roasting was the same as broiling, burning, and burning. With the advancement of cooking, although water cooking and oil cooking methods have emerged, roasting has not disappeared, and there are many more tricks. As of 2018, there are a variety of roasting methods, such as white roasting, mud roasting, paste roasting, skewer roasting, red roasting, marinated roasting, crisp roasting, paste roasting, noodle roasting, fork roasting, hook roasting, grate roasting, open furnace roasting, dark furnace roasting, iron pot roasting, oven roasting, bamboo tube roasting, campfire roasting, etc., showing the deliciousness of barbecue, which is extremely tempting and attractive to people. So how to marinate barbecue pork skewers? How to roast barbecue pork cartilage? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. How to marinate barbecue pork skewers

2. How to grill pork cartilage

3. How to make the secret recipe of barbecued plum meat

4. How to marinate fat beef for barbecue

5. What are the ribs in barbecue made of and how are they made?

How to marinate barbecue pork skewers

How to marinate barbecue pork skewers:

Ingredients: 1000 grams of pork, 500 grams of onions, 50 grams of cooking oil, 5 grams of fine salt, and a little pepper.

Steps:

1. Wash the pork and cut it into 20 rectangular pieces about 2 cm thick;

2. Wash and cut the onions into pieces, then put them into a meat grinder and grind them into puree for later use;

3. Mix pork cubes, salt, pepper and chopped shallots together and marinate for about 3 hours;

4. Take out the pork pieces, remove the onion paste, apply a little cooking oil, thread them on the skewers, and start grilling.

How to grill pork cartilage

How to make barbecue pork cartilage:

Ingredients: 250 grams of pork cartilage, 10 square steamed buns, 30 grams of shredded lettuce.

Seasoning: 2 grams each of tenderizer powder, meat loosening powder, and mutton essence, 10 grams each of onion and ginger juice, Guangdong rice wine, and barbecue sauce, 5 grams each of MSG, dark soy sauce, and dry starch, 30 grams of egg yolk, 10 grams of butter, and 200 grams of salad oil.

Preparation method:

1. Cut the pork cartilage into pieces 3.3 cm long, 1.7 cm wide and 1 cm thick, pierce them densely with a carving knife, wash off the blood, dry the water with a towel, apply the seasoning, put it in a refrigerator at 0 degrees Celsius for 20 minutes, take it out and put it on a bamboo skewer;

2. Pour salad oil into the pot and heat it to 50% hot. Add pork cartilage and fry until cooked. Remove from the oil and add to the barbecue sauce.

3. Control the oil temperature to 50% hot, put in the steamed buns and fry until golden brown, then remove from the oil;

4. Melt the butter, brush it evenly on the steamed buns, put in the pork bones, and sprinkle with shredded lettuce.

How to make the secret recipe of plum meat in barbecue

Ingredients: plum meat, honey, barbecue sauce, and water.

step:

1. Wash the plum meat and cut it into large pieces. Add 20 grams of honey and water and mix well to make honey water for later use.

2. Put the honey barbecue ingredients into a small bowl, add 30 grams of water and stir evenly;

3. Pour the chopped plum meat and the prepared barbecue sauce into a small bowl, mix well, and marinate overnight;

4. Brush a layer of oil on the grill to prevent the meat from sticking to it;

5. Put the marinated meat on the grill, brush it with a layer of marinade and honey water, bake in the middle layer of the oven at 220 degrees for 15 minutes;

6. After 15 minutes, take out the barbecue, turn it over, and brush it with a layer of marinade and a layer of honey water. Continue to bake for 13 minutes and slice it before eating.

How to marinate fat beef for barbecue

1. Wash the beef, cut into slices and set aside.

2. Beat the beef with a hammer so that it will be more flavorful when marinated later.

3. Add salt and sugar and marinate.

4. Pour in an appropriate amount of white wine, add egg white and cornstarch, and mix slowly and evenly with your hands. The flavor will be absorbed faster and more evenly with your hands.

5. Add a little onion to enhance the flavor and marinate for 50 minutes.