Hotel hanging furnace

Hanging furnace barbecue is an innovative cooking form based on hanging furnace barbecue and ordinary barbecue. It is divided into three steps: curing, air drying and baking. Its biggest feature is homely taste, simple production, especially suitable for popularization in homely restaurants.

There are many raw materials suitable for hanging stove barbecue, such as fish (yellow croaker, carp, crucian carp, etc. ), poultry (chicken neck, chicken wings, chicken heart, pigeon duck, etc. ), pork (ribs, pork belly, tenderloin, etc. ), beef (beef ribs and skins, etc. ) and mutton (lamb chops, leg of lamb, etc. ). On this basis, vegetarian dishes and seafood were developed, and the optional raw materials were eggplant, fresh bacteria, tofu, pipi shrimp, scallop and shrimp, which were warmly welcomed by diners. I can sell more than 200 strings of chicken necks and more than 30 Jin of Pipi shrimp a day ... Here's how to make a hanging stove barbecue.

salt

According to different raw materials, curing can be divided into dry curing and wet curing. Generally speaking, livestock and poultry raw materials can be used in two ways. The raw materials treated by dry pickling method are dry and chewy, while the raw materials treated by wet pickling method are fresh and tender, which reflects the original flavor of raw materials.

Taste, so it is more suitable for processing little seafood, fish and other raw materials. As for vegetarian food, I think it's better not to marinate it. Different pickling methods will lead to different pickling materials.

Dry curing material formula:

When the pan is on fire, add 8*** grams of salt, 8*** grams of green pepper, stir-fry with low fire, then add * * * grams of Alpinia officinarum powder, * * * grams of spiced powder and * * * grams of Tang Shiyi dried sausage, stir-fry with low fire for another minute, then cool out of the pan and add * * * grams of monosodium glutamate.

Wet marinade formula:

Guangdong rice wine and Shaoxing Huadiao wine each 1 kg, fish bones and Shangtangwang * * * g, concentrated chicken juice emulsifier each * * g, celery root, coriander root, dried onion meat, dried pepper, fragrant leaves, pepper and star anise each15g, Huai salt 1 * * g, monosodium glutamate.

Pickling is not enough. Baking materials should be mixed with dipping materials to make the fragrance more intense. There are three kinds of dipping sauces commonly used in our hotel at present, sesame salt, cumin flavor and flavor sauce. Let me introduce their methods to you:

Sesame salt:

* * * grams of white sesame seeds are fried in a pot; Dry-fried white sesame, dry-fried cashew nuts and dry-fried peanuts are crushed together, and 5 grams of Huai salt is added and mixed well.

Cumin flavor:

30 grams of cooked cumin, 30 grams of Chili powder, 2 grams of thirteen spices and 3 grams of spicy, stir well.

Flavor sauce:

Add 2*** grams of salad oil and * * * grams of chicken oil to the pot. When heated to 60%, add 5g of ginger rice, 5g of garlic rice and 5g of onion rice, stir-fry until fragrant, and then add 3g of bacon rice, 3g of dried shrimps, 3g of Guilin hot sauce, 3g of garlic hot sauce and 3g of Le Jia hot sauce in turn.

air-dry

In addition to fish, seafood, mutton kebabs (beef kebabs, pork kebabs, mutton kebabs, etc. ) and vegetable materials, and other raw materials need to be pickled and hung with crisp water. (Preparation of crispy water: 2kg of 9-degree rice vinegar, 2g of maltose, 2g of red Zhejiang vinegar, distilled water 1kg, honey 1g), and then dried. The air drying time is generally around 12h.

grilled

The hanging stove we chose was bought from the market. Depending on the quality, the price is 300- 1200 yuan, or you can make it yourself, and the cost is very low. We use machine-made charcoal, that is, smokeless charcoal, which can be used when it is red.

Baking time is related to the taste of the finished product. According to our experience, we estimate that the roasting time of chicken neck is 20 minutes, chicken wings are 15 minutes, carp is 16 minutes, lamb chops are 24 minutes, leg of lamb is 40 minutes, kebabs are 6 minutes, pork belly is 7 minutes and ribs are 12 minutes.

Raw materials:

* * * grams of chicken neck with skin * * * grams of lettuce.

Seasoning:

Sesame salt and cumin flavor each 15g, crispy skin water * * * g, chicken oil * * * g, and dry pickling material 8g.

Dry curing material formula:

When the pan is on fire, add 8*** grams of salt, 8*** grams of green pepper, stir-fry with low fire, then add * * * grams of Alpinia officinarum powder, * * * grams of spiced powder and * * * grams of Tang Shiyi dried sausage, stir-fry with low fire for another minute, then cool out of the pan and add * * * grams of monosodium glutamate.

Sesame salt:

* * * grams of white sesame seeds are fried in a pot; Dry-fried white sesame, dry-fried cashew nuts and dry-fried peanuts are crushed together, and 5 grams of Huai salt is added and mixed well.

Cumin flavor:

30 grams of cooked cumin, 30 grams of Chili powder, 2 grams of thirteen spices and 3 grams of spicy, stir well.

Production method:

(1) Wash the chicken neck with skin and marinate it in dry marinade for 2 hours.

(2) The chicken neck is hung with crisp water and dried in a cool and ventilated place 12 hours.

(3) Hook the neck of the chicken with an iron hook, bake it in a hanging furnace for 10 minute, take it out and brush it with a layer of chicken oil, turn it over, continue baking for 9 minutes, take it out and put it in a dish filled with lettuce, and sprinkle with sesame salt and cumin flavor.

Tip:

Chicken wings, chicken legs, duck necks and chicken necks are all the same.

Five preventive measures:

The cooking of hanging stove barbecue is very simple, but I also encountered some minor problems in the process of research and development. Now I will share my cooking experience with you:

1, not enough flavor, enough curing time.

At first, the barbecue dishes always taste ordinary. Later, it was found that raw materials had to be seasoned for a long time, and the taste of some raw materials was not easy to get rid of, so hanging stove dishes were naturally not delicious enough. After a period of comparison, I found that the general original

The curing time of raw materials such as meat, chicken neck and pork belly is about 2 hours, and the curing time of carp, lamb chops and chicken wings is more than 3 hours. For some seafood raw materials with shells (skins), such as Pipi shrimp, the curing time is about 1 hour.

2, the skin is not brittle-there is a "distance" in air drying.

When I first made a chicken neck, I felt that some raw materials were not crisp. After studying for a long time, it was found that there was something wrong with the air drying process. After the chicken neck is hung with crispy water, it is hung in a ventilated place to dry, but some raw materials are next to each other, so that,

The air-drying effect is not obvious, and the finished product is naturally brittle but not brittle. The correct air-drying method is to keep the distance between raw materials around 10 cm.

3, the taste is tough-brush chicken oil when baking.

After baking, the surface of the finished product is particularly dry and even tough, which is undoubtedly caused by the overflow of raw material moisture during baking. In order to moisturize and replenish oil, the raw materials should be brushed with oil during baking, and it is best to moisten the raw materials with chicken oil.

4. The appearance of "spots"-frequent turning during baking.

No matter how delicious the raw materials are, they can't be sold without appearance, and the appearance of "spots" is a problem that can't be ignored in previous barbecues. There are two reasons for "stain". The first reason is that raw materials and curing materials are not fully mixed during curing, and the second reason is that they are not frequently turned during baking. Comparatively speaking, the second reason is more easily overlooked. After painting the oil, the raw materials must be turned around to continue baking, so that the raw materials are heated evenly, and the finished products have the same appearance color and good maturity.

3, the smoke is too choking-charcoal fire can't penetrate.

Pay attention to the burning degree of charcoal fire when everything is ready. Although we use smokeless charcoal, it is impossible to have no smoke at all. If the charcoal doesn't burn completely, that is, the charcoal doesn't burn red, the baked product will smell of smoke. Therefore, if the charcoal fire is red, it is necessary to add raw materials.