This Chinese BBQ Spice Makes Everything Taste Better
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Chinese BBQ spice, or what we call 烧烤蘸料, is also an all-purpose seasoning that will make everything taste better. I will share six recipes to demo how to use it, including BBQ lamb skewers, spicy Lomein noodles, quick wonton soup, beef and onion stir fry, white-boiled shrimp, andspicy pork sausage. That will give you some inspiration so you can get the maximum use out of this seasoning.
Ingredients
- 4 tbsp of spicy chili flake
- 4 tbsp of non-spicy or mild chili powder
- 1.5 tbsp of ground cumin
- 2 tbsp of salt
- 2 tbsp of roasted sesame seeds
- 2 tsp of Sichuan peppercorn powder
- 1.5 tsp of chicken bouillon powder, optional
- 1.5 tsp of garlic powder
- 1.5 tsp of sugar
- 1.5 tsp of white pepper powder
- 2 tbsp of roasted peanut powder
Directions
Thoroughly combine all the ingredients in a big mixing bowl.
- I am using both spicy and non-spicy chilies. Depending on your tolerance, you can play around the ratio to adjust the spicy level. If you don’t eat spicy food, use 100% sweet chili powder.
- The sesame seeds and peanuts need to be toasted. If yours are raw, please toast them first. Almonds can be an allergy replacement for peanuts.
- Everything except the sesame seeds needs to be finely ground, so if any of your ingredients are whole, please toast them in a wok over medium-low heat for a couple of minutes, then finely grind them using a spice grinder until they are filing.
- If you are grinding peanuts, please grind with some spices to prevent them from turning into peanut butter.
- Store the BBQ spice in a sealed jar at room temperature for up to 5 months. For every pound of ingredients, season with 3 tbsp of BBQ spice. Check out the recipes below to get inspiration on how to cook with it.
You can use this BBQ spice to make BBQ lamb skewers, spicy Lomein noodles, quick wonton soup, beef and onion stir fry, white-boiled shrimp, and spicy pork sausage.
