Barbecue without oven(bu yong kao xiang ye neng zuo kao rou mi zhi suan xiang yan kao rou )

Barbecue without oven

Introduction:

"The inspiration of this practice comes from stir fried chestnuts with sugar and fried chicken. When I was a child, my grandmother's family would always move out of the charcoal baking pot in winter. My two brothers and I would often bury potatoes, sweet potatoes and peanuts in the charcoal ash and wait for them to be roasted slowly. Then we used fire tongs to allocate the" babies "buried before. Although our hands and noses were black, it was not so good Eat it! It's warm and fragrant. I remember it all the time This time, salt is used instead of oven. It's like rolling stone dish. It's heated evenly by scalding salt. What I do is garlic flavor. In fact, I can also make barbecued pork, spicy and other flavors. I use my imagination to serve it directly. When it's cold, I can serve it as a snack. When I put it in summer, it's no longer suitable

Production steps:

Step 1: it's best to use plum meat. If you can't buy it, you can also use tenderloin instead. Wash it with rice washing water and drain it

Step 2: make marinade: garlic, ginger, sugar, salt, spice juice, chili, light bean paste, a spoonful of wine, evenly spread on the meat, then seal and marinate overnight, turn several times in the middle

Step 3: take out the cured meat sticks, put them on the shelf and air dry them

Step 4: mix the soy sauce with honey, then brush it on the surface of the meat stick, wait for air drying, then apply it on the other side, wait for air drying Repeat this step several times

Step 5: wrap the meat strips with tin foil, and do not use gaps

Step 6: pour salt into the oil-free pan to cover the meat sticks, and then cook over low heat. Turn it over once.

Step 7: slice it like this or dip it in sweet and sour sauce~~~~~

Materials required:

Plum meat: moderate

Salt: right amount

Honey: right amount

Garlic sauce: right amount

Note: 1. The meat must be dried to make it tasty. 2. When it is wrapped in tin foil, it must be tightly wrapped and roasted with salt over low heat. The salt will not change color, or it will be used for cooking next time, otherwise it will be polluted and can not be used any more. 3. When the meat is hot, the garlic flavor is a little spicy. When it is cooled, it will taste better It's long and sweet. It tastes like sweet fish jerky

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Bu Yong Kao Xiang Ye Neng Zuo Kao Rou Mi Zhi Suan Xiang Yan Kao Rou