How to grill vegetarian dishes? How to make the base of barbecue hot pot?

If modern people are in nature, with no other cooking utensils but only fire and raw food, how do they solve the problem of eating? They probably have to take a more primitive approach. This is not a recollection or reproduction, but a real effort. The fun of having food in a picnic can also make people think about the difficult exploration of their ancestors in the history of food culture, and thus express sincere admiration for their ancestors' wisdom. So how do you grill vegetarian dishes? How to make the base of the barbecue shabu-shabu pot? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. How to grill vegetarian dishes

2. How to make barbecue hot pot base

3. How to prepare barbecue sauce

4. What ingredients should be used to make the barbecue fragrant?

5. How to marinate chicken hearts for barbecue

How to grill vegetarian dishes

Just like roasting meat, be sure to brush oil on vegetables before putting them on the rack, otherwise they will easily become burnt and dry.

1. Shiitake mushrooms: Fresh, large shiitake mushrooms, cut into 4 pieces, string them together and grill them with oyster sauce. It is okay to grill them a little bit. If you use oyster sauce, you don't need to add salt.

2. Potatoes: Cut into thin slices and roast, turn frequently, otherwise the outside will be burnt and the middle will not be cooked. Add salad oil.

3. Enoki mushrooms: Wash them clean, cut off the roots, and roast them on the roots. They also taste better with less oil.

4. Green pepper: The thicker the green pepper, the tastier it tastes. You can use oyster sauce or salad oil.

5. Sweet potatoes: Wrap them in 2 layers of tin foil, seal both ends tightly to prevent any air leakage, and roast them in charcoal fire.

How to make BBQ shabu shabu soup base

Recipe for barbecue hot pot base: 50 grams of dried chili segments, 25 grams of dried peppercorns, 150 grams of Pixian bean paste, 90 grams of pickled chili peppers, 30 grams of old ginger, 15 grams of scallion segments, 5 grams of garlic cloves, 5 grams of star anise, 5 grams of cinnamon, 3 grams of grass fruit, 3 grams of galangal, 3 grams of white cardamom, 3 grams of fennel, 3 grams of bay leaves, 2 grams of lingcao, 2 grams of paicao, 15 grams of rock sugar, 40 grams of rice wine juice, 10 grams of fermented black beans, 100 grams of cooked vegetable oil, and 300 grams of beef oil.

Production process:

1. Crush the old ginger. Remove the stems and seeds of the pickled chili peppers and chop them into coarse pieces. Chop the best Pixian fermented soybeans. Grind all the spices you need into powder. Use a small hammer to break the rock sugar into small pieces, preferably the size of soybeans, and cut the butter into small pieces.

2. Place the pot on medium heat, add the beef fat and heat until it melts, add the cooking oil, heat it up, add the dried peppercorns and dried chilies and stir-fry them slightly, add the ginger slices, scallion segments, garlic cloves, Pixian bean paste, rock sugar, rock sugar, and fermented black beans, when the oil in the pot boils, add the pickled peppers, spice powder, and rice wine juice, stir-fry over low heat until the bean paste aroma is released, then remove from the heat and the base material is ready.

3. Preparation of the pot base: Take a hot pot bowl, put in salt, pepper, chicken essence, MSG, rock sugar, hot pot base, add hot pot oil, mix in fresh soup, and the pot base is ready.

How to make barbecue sauce

Method 1: Garlic Barbecue Sauce

Ingredients: 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons rock sugar or maltose, a pinch of five-spice powder, a quarter teaspoon of pepper, 3 cups of water, 1 tablespoon of wine, 12 cloves of garlic

Method: Put 2 tablespoons of oil in a pot, fry the garlic until golden, then remove. Put the other ingredients in another pot and bring to a boil, add the garlic, and simmer until thick. Wash the meat and drain the water, marinate it with soy sauce and sugar for 1 to 2 hours;

Method 2: Grilled BBQ Sauce

Ingredients: 4 tablespoons tomato sauce, 2 tablespoons hoisin sauce, 1 tablespoon French mustard, 2 tablespoons black vinegar, 1 tablespoon olive oil, 1/4 onion, 2 cloves of garlic, 1 teaspoon coarse black pepper, 1 teaspoon salt, 1 tablespoon sugar, 1 teaspoon chili water;

Method: Cut the pork into small pieces, skewer the apples and kiwi pieces, brush with barbecue sauce and grill.

What ingredients should be used to make the barbecue fragrant?

1. Homemade sprinkle powder:

Mix 20 grams of cumin powder, 10 grams of pepper powder, 10 grams of chili powder, 0.5 grams of salt, 2 grams of chicken powder and 1 gram of MSG.

2. The preparation method of barbecue dipping sauce (Korean barbecue dry seasoning) is as follows:

500g peanut powder, 200g sesame seeds, 50g soy flour, 8g fennel powder, 30g cumin powder, 15g coriander seed powder, 5g white pepper, 12g salt and 10g MSG. Sprinkle on the roasted meat or eat with it as a dip.

3. Ingredients: 1500 grams of fine salt, 100 grams of galangal powder, 200 grams of pepper powder, 50 grams of five-spice powder, 250 grams of chili powder, 200 grams of MSG, and 20 grams of vanillin.

Preparation: Heat a dry pan, add fine salt and stir-fry on low heat for 15 minutes. Then add galangal powder, pepper powder, five-spice powder, chili powder, MSG and vanillin to season and serve.

How to marinate chicken hearts for barbecue

The steps for marinating delicious chicken hearts for barbecue are as follows:

1. Add 2 packets of spicy and stinky dried ingredients, 60 grams of refined salt, 90 grams of MSG, 1 packet of special fresh No. 1, 30 grams each of chopped ginger and chives, 20 grams of meat tenderizer, 7 grams of sugar, and 150 grams of sweet potato starch;

2. Mix the above ingredients and 5 kg of food thoroughly, marinate for 20 minutes and string them into skewers. If the mixture is dry and the ingredients cannot stick to the meat, add water appropriately to make the seasoning stick to the meat completely. It should not be too diluted. These are all raw ingredients for baking;

3. When the skewers break immediately, take them out and let them cool. Then skewer 2 pieces each and grill them.