Seasonal vegetable barbecue(shi shu kao rou )

Seasonal vegetable barbecue

Introduction:

"Today's weather is as good as my mood. If it's good, I won't eat barbecue. Let's eat barbecue today, but what if I'm afraid of fat? Whoosh.... Let's have a seasonal vegetable barbecue! "

Production steps:

Step 1: prepare materials: red pepper, yellow pepper, onion, cauliflower, carrot, celery, potato, garlic.

Step 2: cut the potatoes, yellow pepper, red pepper, onion, carrot, celery, slice them all, tear the cauliflower and shell the garlic.

Step 3: 2 chicken legs, 250g lean meat.

Step 4: lean meat flying water.

Step 5: mix sauce: soy sauce 10ml, ointment 10ml, barbecue sauce 10ml, chili sauce 5ml, BBQ sauce 10ml, black pepper 5g, zanthoxylum oil 5ml, garlic 5g, cooking wine 10ml. A sauce made in proportion.

Step 6: marinate the boneless chicken leg with the lean onion.

Step 7: vegetable sauce: Black Pepper 5g, chili sauce 5ml, garlic 5ml, cooking wine 10ml.

Step 8: stir the vegetables and sauce evenly, marinate for 20 minutes.

Step 9: coat the bottom of the baking pan with butter. Spread the cauliflower.

Step 10: put the pickled vegetables on the cauliflower and bake them in the oven for 20 minutes.

Step 11: after baking the seasonal vegetables, spread the cured meat and brush a layer of honey on the surface. Bake in the oven for 15 minutes.

Materials required:

Lean meat: 250g

Chicken leg: 2

Red pepper: 1 / 4

Yellow pepper: 1 / 4

Onion: 1 / 4

Cauliflower: 4 pieces

Carrot: Half Root

Celery: 1

Potatoes: 1

Garlic: 3

Soy sauce: 10ml

Ointment: 10ml

Cooking wine: 10ml

Chili sauce: 10ml

BBQ sauce: 10ml

Barbecue sauce: 10ml

Garlic: 10g

Note: pickled vegetables are to force out the moisture inside the vegetables, so baked out to be fragrant enough.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Shi Shu Kao Rou