How should the meat be strung when barbecuing?

Barbecue kebabs: mutton kebabs, beef kebabs, chicken kebabs, chicken heads, chicken hearts, chicken feet, chicken gizzards, chicken wings, prawns, fish balls, shrimp balls, ham sausages and pig skins.

Vegetables: roasted garlic, roasted leek, roasted beans, roasted peppers, roasted eggplant, roasted mushrooms, roasted Flammulina velutipes, roasted bean curd skin, etc.

Aquatic products: grilled clams, grilled clams, grilled oysters, grilled scallops, grilled shrimps, grilled crucian carp, grilled cod, etc.

Master the baking method:

Barbecue slice: The sliced meat is thin and can be cooked in about 3 minutes. It is not advisable to bake it for too long, otherwise the meat will harden or burn, which will affect the taste. Pork must be cooked well before eating, and beef should not be roasted well, otherwise it will destroy the freshness of meat.

Seafood and fish: Clams and fillets are best wrapped in tin foil when barbecuing, so it is not easy to burn the skin of the fish, and it is easy to store delicious soup. Barbecue for about 2 ~ 3 minutes, the fish fillets will bulge and you can eat them.

Temper, hot dogs, sausages, etc. Try to use a small fire. Except vegetables, it is best to put them in tin boxes and barbecue them with slow fire. The bigger the fire, the better.

The best choice of fuel is charcoal. Try not to use chemical charcoal. The special flavor of barbecue food comes from the aroma of barbecue food at high temperature of charcoal. Therefore, choosing charcoal is the basis of enjoying food.

Good quality charcoal fire generally burns for a long time and has good fire performance. It is better to choose the branch part of charcoal than the whole tuber, otherwise it is not easy to ignite. When igniting, a pack of 5 kindling will be put, and 5 kindling will be put at a time. Don't bake charcoal until it becomes transparent and hot. Don't bake the charcoal surface without complete combustion, which will easily make the food dye black.