Korean barbecue(han shi kao rou )

Korean barbecue

Introduction:

"Sweet, fresh, fragrant, garlic flavor is rich, with a strong sweet flavor, as well as full garlic flavor, attractive heart"

Production steps:

Step 1: remove the blood clot, fascia and other inedible parts from the raw meat, and cut it into strips about 6 mm thick, 4-5 cm wide and 10 cm long

Step 2: beat the meat with a meat hammer to make the meat soft and easy to roll

Step 3: roll the patted meat into a meat roll

Step 4: roll the meat into a meat roll, which is convenient to pick up. Measure the barbecue marinade and water according to the proportion, and mix the two evenly to make the pickling liquid.

Step 5: add the marinating solution to the meat roll, mix it evenly, put it in the refrigerator for 4-6 hours, and marinate it for good taste.

Step 6: bake the cured meat roll in the oven. In order to cook the meat, we spread the meat roll and cut it into small pieces

Step 7: temperature: 200 ℃, time: 5-8 minutes, to the center temperature of 80 ℃, in addition, according to the size of their own meat pieces, flexible control of the fire and time.

Materials required:

Fresh beef: 1000g

Korean barbecue marinade: 80g

Cooking wine: 5g

Water: 100g

Note: pickling ratio: marinade: water: raw meat = 8:0.5 (cooking wine) 10:100 other ingredients: cooking wine 0.5g/100g raw meat water (ice water or cold water) 100g recommended roasting time: beef: 5-8 minutes the recommended method is to use a strong bag, seal, roll on the table until the juice is absorbed by the meat

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Han Shi Kao Rou