(燒烤升級(jí)版烤味菜)烤味雞丁(另附烤味菜專用紅油、烤味油、烤味料、烤味醬配方制法)（(upgrade grilled dishes barbecue grilled minced chicken flavor (attached) baking dishes, r..

1、(燒烤升級(jí)版烤味菜)烤味雞丁(另附烤味菜專用紅油、烤味油、烤味料、烤味醬配方制法)（(upgrade grilled dishes barbecue grilled minced chicken flavor (attached) baking dishes, roasted flavor oil, special Chili oil roasted flavor, roasted flavor sauce recipe(upgrade: grilled dishes barbecue grilled minced chicken flavor (attached) baking dishes

2、, roasted flavor oil, special Chili oil roasted flavor, roasted flavor sauce recipe preparation method)Introduce:Barbecue is nowadays the most popular, the most welcomed by the food, the widest audience, which stems from its unique aroma let people eat not tire 100. But the barbecue also has its wea

3、kness: finished rough, not environmental protection, the Board shall not in good taste. "No bake fish" Jinzhou author Madelin master and developed an upgraded version of the barbecue roast dishes, fundamentally solves all the shortcomings of barbecue, while retaining the advantages of barb

4、ecue.Advantage one: health, environmental protectionRoasted dishes instead of direct contact with the previous barbecue raw materials and fuel cooking methods (the mode of heating to produce carcinogenic substances), not only will not produce is not conducive to the healthy eaters material, will not

5、 produce a lot of smoke pollution. It also keeps the original flavor of the barbecue.Two advantages: extensive selection of materialsRoasted food materials is very extensive, from the river to the seafood and poultry meat from crops to mushroom, from beans to fruits and vegetables, can be used to ma

6、ke baked dishes, than traditional grilled but also a wide variety of materials, to meet the needs of different people.Advantage three: vegetables quicklyBecause only the raw material will fry the emergency fire, then some special sauce quickly stir fry sauce, or directly to the brush on the fried ra

7、w material can be into a dish, a dish so very fast, each roast dishes from birth to maturity only 1 - 1.5 minutes, plus disc but also 2 minutes, fast food is in the true sense.Advantage four: taste standardsAll the dishes are made of baked only four composite sauces mainly: Roasted flavor oil, roast

8、ed flavor, roasted flavor sauce, Chili oil. Four according to a certain proportion of material has been adjusted in advance, each collocation cooking dishes, regardless of who cooks cooking, taste is easy to reach the standard.Dish making:Madelin, from the chef for 15 years, is good at cooking north

9、east food and Jiaodong seafood, is currently Beijing Jinzhou Hotel chef.Raw material:Chicken meat 220 grams, 150 grams of beans.Seasoning:Dried red pepper 25 grams, 50 grams of roasted flavor, roasted roasted flavor sauce 40 grams, 10 grams of oil, Chili Oil 30 grams, 5 grams of cooking wine, egg wh

10、ite half starch 45 grams, salad oil 1500 grams (about consumption of 50 grams).The other with baked dishes, roasted flavor oil, special Chili oil roasted flavor, roasted flavor sauce preparation method:Make a unified export standard baked dishes taste indispensable four members, they are roasted, gr

11、illed, baked oil seasoning sauce and Chili oil. The four kinds of sauces were developed by Ma master himself, each of which can be sold separately as a commodity. After mastering them, you have mastered the cooking code of roasted flavor dishesChili oil formulation preparation method:Practice:The be

12、an paste 1 grams, 2 grams of dried pickled dry mixed in a blender. The net pot lit, into the vegetable oil 5 grams of dry, into the minced bean sauce and pickle, while hand spoon evenly stirring, while small fire slowly restricted for 30 minutes, filter net dregs into.Key:Must be a small fire slow b

13、oil, keep the oil bubble in the state, can slowly cook 30 minutes, the fragrance can do. On the one hand, if the fire is boiling, it is easy to scorch the raw material; on the other hand, its own fragrance is not in place.Baking oil formulation:Practice:The wok lit, 500 grams of Chili oil, burn to 5

14、0% into heat the fine chili powder, cumin powder, white sesame seeds 100 grams, stir bake until cooked into incense.Question:Why have Chili oil, roasted flavor oil, not only roasted flavor oil, omitting Chili oil.Positive solution:Different roast dishes will choose different sauces, not every kind o

15、f baked dishes are also used on the four kinds of PU material, so Chili oil and roasted flavor oil can not replace each other.Baked flavor formulation:Practice:The net pot lit, into the Chili oil 1500 grams, till the 30% heat nowadays into peanut, peanut to deep fry seven mature nowadays into cumin,

16、 sesame, chili powder 1 grams of dry, fried to be mature.Key:Because the baked goods contain peanuts, they tend to soften, so keep them in a cool, ventilated and dry place,Or wrap it directly in plastic wrap and store it in the fridge.Baked flavor formulation:Practice:Will Suan Rong Lee Kum Kee chil

17、i sauce 450 grams, sweet sauce, oyster sauce, MSG 50 grams, 60 grams of chicken powder, cooking wine 130 grams, onion 20 grams, 10 grams of chicken oil, lemon juice 30 grams, 8 grams of chicken juice, tomato sauce 40 grams is mixed evenly.Key:The storage time of this sauce is relatively short, and t

18、he flavor of the powder is relatively fast, so it is recommended to transfer it every dayMaking method:(1) chicken breasts cut into about 1.5 cm square Ding, add egg white wine and sizing standby.(2) kidney beans will be picked clean, cut into about 1 cm wide small sections.(3) the good film absorbe

19、d starch sizing minced chicken can make the particle separation.(4) net pot, into the salad oil till the 80% into the heat, then quickly into the minced chicken, beans, hands spoon stirring constantly, to prevent the adhesion of minced chicken. Fried minced chicken, and 40 seconds, Douding has been

20、basically mature, poured Lek net oil.(5) the net pot lit into the dry chili pepper, roasted Chili oil, spices, roasted flavor oil and stir well, and then the next into the minced chicken and beans, and finally down into the roast sauce, stir fry pan can be uniform.Note:1, red pepper section in the d

21、ishes only play the role of toning, not playing a flavoring role, dishes mainly rely on four flavors to reconcile the sauce. Other dishes with grilled vegetables are the same.Play a major role in 2, full of dishes in the bean dishes, can let the whole dish is componentsuch foot, it also has a certai

22、n flavor lining, meat collocation, greasy flavor.Dishes change 1: roast mutton flavorRaw material:Lamb meat 220 grams, 150 grams of beans, 20 grams of rice crustSeasoning:And roasted with minced chicken.Make：Production methods and basic roasted minced chickenAt the same time, the difference is that

23、a dish plate sprinkle crispy, with spicy cumin flavor crispy crispy rice is appropriate, can foil the mutton flavor.Dishes change 2: roast beef flavorRaw material:Bovine brain meat 220 grams, chili segment (about 1 cm wide) 120 grams, 50 grams of corn chips, potato 60 grams.Seasoning:And roasted wit

24、h minced chicken.Make：Production method is basically the same with roasted flavor is different fried minced chicken, sprinkle with corn chips, chips with the plate when. After the table, potato chips are served with beef.Pay attention to the essentials of roast vegetables:One point:To use 80% hot oi

25、l temperature fried raw materials, because roasted flavor more than two times fried, so in the fried raw materials, the fire should be quickly fried, to ensure that the raw water does not flow away, and the appearance of zoom hard, and then stir fry is not easy to soft fall. This requires a relatively small material shape. In case of large raw materials,