How to make barbecue sauce? What is the difference between barbecue honey and the honey we usually drink?

Grilling with charcoal gives it a smoky flavor. Although electric grills are clean, they are not as tasty as grilling with charcoal. However, electric grills are more environmentally friendly and better for the body. The nucleic acids in meat produce gene mutation substances when they are heated and decomposed with most amino acids in the Maillard reaction. These substances may cause cancer. In the barbecue environment, there are also some carcinogens. So how to make barbecue sauce? What is the difference between barbecue honey and the honey we usually drink? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to make barbecue sauce

2. What is the difference between barbecue honey and the honey you usually drink?

3. How to cook barbecue meat faster?

4. How to prepare the ingredients for the barbecue stall

How to Make Barbecue Sauce

Garlic Barbecue Sauce

Ingredients: 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons rock sugar or maltose, a little five-spice powder, 1/4 teaspoon pepper, 3 and 1/2 cups water, 1 tablespoon wine, 12 cloves garlic.

practice:

1. Put 2 tablespoons of oil in a pot, fry the garlic until golden, then take it out;

2. Put other ingredients into another pot and bring to a boil. Add garlic and cook until thick.

What is the difference between barbecue honey and the honey you usually drink?

In theory there is no difference, but BBQ is basically the same syrup you buy in the supermarket, not real pure honey.

Fresh honey is a transparent or translucent viscous liquid at room temperature. It may crystallize at low temperatures. It has a unique color, aroma and taste, and should not have any peculiar smell, and should not contain dead bees, wax scraps or other impurities.

How to cook barbecue meat faster

1. Pay attention to the heat. Don't eat it before it's done or overcooked. For example, it's better to cook beef a little raw than overcooked. You can roast pork for a little longer, but don't eat it if it's burnt, as it can cause cancer.

2. If it is marinated with seasonings, just grill it directly. If you add seasonings yourself, pay attention to the amount of oil. Too much oil is greasy and unhealthy, and too little will burn the pan.

3. Grill the meat first. If there is fat, grill the fat first to roast out the oil. The meat will be less fatty. Then use the roasted oil to grill the vegetables, which will taste better.

How to prepare ingredients for a barbecue stall

1. Stir-fry the chili and Sichuan peppercorns until fragrant, then grind them into fine powder for later use. Use 0.25 liang of MSG, 0.25 liang of pepper powder, 0.25 liang of thirteen spices, 0.25 liang of cumin powder, 2 liang of Sichuan pepper powder, 7 liang of chili powder, and a little salt to mix well.

2. Make your own seasoning powder by mixing 20g cumin powder, 10g Sichuan pepper powder, 10g chili powder, 0.5g salt, 2g chicken powder and 1g MSG;

3. Barbecue dipping sauce. The preparation method of Korean self-service barbecue dry seasoning is as follows: 500 grams of cooked peanut powder, ground to one times the size of sesame seeds, 200 grams of cooked sesame seeds, 50 grams of cooked soy flour, 8 grams of fennel powder, 30 grams of cumin powder, 15 grams of coriander seed powder, coriander powder, 5 grams of white pepper, 12 grams of salt, and 10 grams of MSG. Mix them together and sprinkle them on the grilled meat or eat them as a dip. The amount of salt is only a reference amount, add or subtract according to taste. For spicy flavor, add 12 to 15 grams of chili powder and curry powder. The peach crisps are the dipping sauce for Korean grilled dishes. It is characterized by its fresh and fragrant taste, removes greasiness, enhances flavor, and helps digestion. It is suitable for Korean self-service barbecue.