What is the matter of attention to barbecue

Barbecue 3 basic skills first learned POINT 1 ingredients completely out of ice to bake: spare ingredients remember to just put refrigerated, if the meat is still with ice slag, be sure to completely out of ice before baking. The food without ice is easy to be burnt on the outside, but still hard and impermeable on the inside. POINT 2 The fire can be moderate: after the fire, to be charcoal red, can not see the fire when the temperature of the best, put on the iron net palm away from the net about 10 centimeters, feel the palm of the palm of about 8 seconds after the burning sensation, so that is the best fire, you should avoid the fire barbecue.

Roasted meat is recommended to lay aluminum foil on the iron net, if there is no matching aluminum foil, when the oil drips down, when the fire rises, can be sprinkled with water to cool down, but remember to pick up the net and food, to avoid charcoal soot, charcoal residue falling on the food. POINT 3 try not to insert a bamboo stick grill: many people are used to rice blood, sweet not spicy are inserted in the bamboo stick on the grill, not only the food is connected to the place is not easy to bake, the middle of the fire temperature is high, skewered in the bottom of the sweet not spicy is always baked, but the top of it has been burnt off. In addition, some people will learn from the barbecue restaurant, in the bamboo skewer string of peppers, meat and other different ingredients, but because of the different degrees of heat, it is difficult to grasp the grill time, it is recommended to separate the grill is better.

It is important to keep turning the food over, checking to see if it is cooked, and picking it up when it is done to avoid overcooking it.

Thin slices of meat cut like hot pot meat are very easy to cook, and when the fire is maintained at the aforementioned optimal temperature, you can turn the meat over once every 10 seconds, or 6 to 7 times, and eat it when it's completely browned. For thicker cuts of meat, such as steak, turn the meat over once every 20 to 30 seconds, and don't turn it over for more than a minute, as it will burn!

If the meat is very fresh, about 7 minutes cooked to eat the best, such as the picture of this slightly browned and a little bit of blood with the best taste, and fresh meat sprinkled with a little bit of sea salt, you can fully eat the original flavor of the meat, more delicious than the use of barbecue sauce!

Aluminum foil packet barbecue method: in fact, very simple, not easy to burn, but don't be in a hurry, nothing to open to see, about every 10 minutes to check the gap whether there is smoke, and if there is, that means that the ingredients have been cooked. To check regularly, otherwise the inside of the burn dry will not be delicious!

Rice blood: You can't tell if it's done when it's dark. The key to baking rice blood is to completely remove the ice, and turn it over once every 30 seconds, until it can be gently folded, indicating that it is cooked. The same technique is used to grill sweet and sour rice.

Sausage: We recommend using a bamboo skewer to insert a few holes in the sausage to allow the heat to get inside. Because the sausage is thick, turn it over about once every 40 seconds. When the bamboo stick can be quickly inserted into the sausage is cooked. The sausage has a lot of fat, so it is recommended to place it on the edge of the grill with a low fire so that a drop of oil does not start a fire. If you are too lazy to care for the sausage, you can steam the sausage before putting it on the charcoal fire to heat it up.

Sabres: Always grill on aluminum foil to determine if they are cooked through. In addition to turning them over about once a minute, grilling on aluminum foil retains the juices that ooze out, and when the juices are sizzling next to the fish, it means they are almost cooked through.

Corn: Always grill at optimal heat, when there's no flame but it's hot enough that the surface won't burn, and don't brush it with barbecue sauce at this point or it will be more difficult to tell when it's done. Grill until the corn kernels swell, become full of golden brown (pictured), that has been grilled, then brush with sauce or cream, put on the grill to return to temperature for 15 seconds can be.

Squid: The meat of the squid is thicker, so it's best to boil it first before grilling it to avoid failure and waste. The first thing you need to do is to cut the stomach and turn it over before grilling, and then insert bamboo skewers on the left and right sides, so that you can spread the squid out in one piece. It is also more convenient to turn over, grilled until the squid flavor can be eaten. Barbecue Guide I, wear string method First of all, should be grilled meat, vegetables, wash, and then cut the meat into 2-4 cm long, 0.8 cm wide square meat strips (can also be customized): ribs according to the market price of your place to set their own cut pricing; fish scaling after breaking open to remove the belly and intestines washed and cut into long 12 cm block or unlimited length of the whole fish: Lotus root in order to wear the raw lotus root. Then bamboo skewers threaded into strings: meat threaded into a d-shaped: fish, eggplant and other large strings with two sticks per string. Second, the grilling process 1. fire: first clean the grill and put it away (before grilling food, brush a layer of oil on the grill to avoid food sticking to the rack. Brush off the residue on the grill with an iron brush at any time to keep the grill clean so that the flavor of the food will not be affected), add charcoal (the best choice of fuel is still charcoal, try not to use chemical charcoal. The special flavor of charcoal grilled food comes from the aroma of the grilled food when the charcoal is hot, so choosing a good charcoal is the basis of enjoying the delicious taste. Good quality charcoal usually burns for a long time and fires well. It is best to choose the twig part of the charcoal and not use the whole stem, otherwise it is not easy to light. When lighting the fire, for a packet of kindling 5 grains, put in 5 grains at a time. Charcoal should be burned until transparent red hot, and then spread it flat to grill, the surface layer of charcoal is not yet burned through, please do not rush to grill, so that it is easy to dirty the food, black) lit, put the charcoal to burn fully, and then the charcoal with a poker planing into the thickness of the fire layer of 1.5-2 centimeters high. 2. grilling: put the food string on the stove surface, where meat, ribs directly brush oil (both sides brush) grilled, turn over at the right time. Skewers look oil bubbles rolling, the color turns white and yellow said ripe, chicken and other should be baked to have fried sound, chicken wings baked into a charred bubble large, chicken thighs baked while using a knife to break the mouth of the brush oil baked to charred, there is no blood inside the overflow said ripe. The length of the grilling time should be based on the size of the fire, skewer varieties, but must not be scorched. Brush oil while grilling, and sprinkle spicy powder, cumin angle or powder in time when the food is grilled to nine mature. Brush with oil and grill slightly before serving. 3. Vegetables should be placed on the skewer on the stove top, and then add vegetable powder, brush with oil brush wet brush well, turning over and over the eggplant and other baked soft grilled small grilled yellow can be sprinkled with chili powder, cumin and then brush oil and then grilled for a few seconds can be eaten. Note: use vegetable oil, salad oil, forbidden sesame oil, lard and so on. 4. brush dipped in oil should be wiped on the oil tank to remove excess oil, brush on the string does not fall into the fire smoke subject. Attachment: the modulation of floating sauce 1. Ingredients: 500 grams of pickled peppers, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic, 30 grams of pepper, 80 grams of monosodium glutamate, Special Fresh 1 1 packet, 100 grams of chicken, 20 grams of sugar, 40 grams of refined salt. 2. first pickled pepper chopped fine, garlic cloves peeled and mashed. 3. with a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, Special Fresh No. 1, chicken essence, sugar, refined salt and mix well. 4. with vegetable oil burned to eight mature into the pickled pepper fine foam fried incense, and then poured into the porcelain seasoned material in the lid, let cooled down and then tasted, if salty, the appropriate put some sugar MSG, light add a little salt that is into the floating sauce.

Three, grilling method to master 1. grilled meat slices: thinner slices of meat, about only 3 minutes to cook, should not be baked for too long, otherwise, the meat becomes hard or burnt, it is not good. Pork must be cooked until fully cooked before consumption, beef should not be roasted until fully cooked for consumption, otherwise it will destroy the tenderness of the meat. 2. Seafood and fish: When grilling clams and fish fillets, it is best to wrap them in tin foil so that the skin is not easily scorched and the flavorful broth is easily stored. Grill for about 2 to 3 minutes, the fish fillets will be raised and ready to eat. 3. Sweet and Spicy, Hot Dogs, Sausages, etc.: Try to use a low fire, except for vegetables, it is best to put them in a tin foil box and grill them by smothering them, the hotter the fire, the better. Fourth, the main skills 1. "direct barbecue" and "indirect barbecue" We may ask: barbecue is not the meat and other food on the fire to burn it is not, the European barbecue can be burned, simmering, baking, frying and so on a variety of ways, which the "burn" belongs to the open fire barbecue is also known as direct barbecue; while the other kinds are called indirect barbecue. A, direct barbecue ① put the ball carbon in the center of the grill carbon rack. ② the vegetables and meat in the center of the grill net direct grilling. B, indirect barbecue ① ball of carbon lit at both ends of the carbon frame. ② Place the meat and vegetables in the center of the grill. ③ Cover the lid, adjust the fire with the damper, and cook the food by smoking. 2. common food grilling time and fire mastery The good and bad of the grilled food by the length of the grilling time, the mastery of the fire, the choice of barbecue equipment, and even the environment at the time and many other factors. To achieve the best barbecue results, the above aspects of the factors can not be ignored, especially the grilling time and fire control is the key. In general, the indirect barbecue method is longer than the direct barbecue method. 3. assembly, ignition and barbecue basic steps First ready to assemble the parts of the barbecue grill and charcoal, in accordance with the instructions to the barbecue grill, bracket and fence board assembled, and then ignite the barbecue charcoal 1. in the charcoal net lay a layer of charcoal and stacked pyramid shape, pour alcohol and other accelerant and let the charcoal fully absorbed, time about one minute. 2. The charcoal will start to burn, accompanied by a small amount of black smoke. Add the grill net at this time. After 10-15 minutes of burning, at this time the charcoal evenly spread out, put your hand on the grill net above, the hand has a sizzling sensation. 3. The need to grill food evenly placed in the center of the grill net, and strive to all parts of the food heated evenly. 4. Barbecue process according to the need to make adjustments to the location of the food, so that the various parts of the heat evenly. If the grill is steak and other large and thick food should be grilled on one side and then the other side, otherwise it will be difficult to grill and may be scorched.

Five, healthy eating barbecue meat, although delicious, but eat up still can not help but let us have some concerns: because barbecue meat is easy to cause cancer, and sometimes eat after eating a bad stomach. Nutritionists tell us: in fact, in the process of grilling and eating pay more attention to, delicious and healthy as can be both. Here's a look, which barbecue method is wrong: Error 1: grilled too burnt Burnt substances are very easy to cause cancer, and meat grease drops to the charcoal fire, resulting in polycyclic aromatic hydrocarbons will be attached to the food with the smoke volatilization, but also a very strong carcinogen. Solution: It is best to use tin foil to wrap up the meat when grilling to avoid eating carcinogens. Once burnt, the burnt parts must be thrown away and never eaten. Mistake 2: Putting too much barbecue sauce Generally marinate the meat with soy sauce and other marinades before grilling, and when grilling, you need to add a lot of barbecue sauce, which will lead to eating too much salt. Solution: The best way is to use low-salt soy sauce marinade, so that there is no need to use barbecue sauce; or barbecue sauce before use with drinking water to dilute, if it is too thin and not easy to adhere to the thickening of the powder can be added a little too white. Mistake three: raw and cooked food utensils are not separated from the barbecue of raw and cooked food used in the dishes, chopsticks and other utensils are not separated, easy to lead to interactive infection and eat a bad stomach. Solution: Prepare two sets of utensils to avoid contamination of cooked food. In addition to the barbecue method, we can also find ways to solve the concern that the barbecue meat is too greasy. Worry 1: Too much grease Barbecue materials are usually meat and other high-calorie foods, plus the use of barbecue sauce, etc., the grease content is too high, which can easily cause the accumulation of body fat. Solution: When choosing barbecue materials, try to choose lean meat and fish with high fatty acid content, don't eat fatty meat and so on. In addition, you can also eat some vegetables with it to reduce the grease. In addition, keep chewing slowly and exercise more after meals are good ways to consume fat. Worry two: cholesterol is too high, too little fiber in the barbecue is often meat and seafood-based, cholesterol content is very high, fiber intake is often insufficient. Solution: should use more wild rice, green peppers and other foods, and more intake of oranges and other fruits with high vitamin C content, not only low-calorie, rich in vitamins, but also rich in pectin and fiber, which can promote defecation and reduce cholesterol. In addition, vitamin C also has a good anti-cancer effect. Sixth, outdoor barbecue of other matters 1, bring the burn medicine or necessary, Yunnan Baiyao better 2, since it is a barbecue, clothing to meet the field environment, wearing casual. It is best not to wear leather shoes, do not wear chemical fiber clothing, popping out of the sparks will easily burn a hole in the chemical fiber clothing. 3, carbon, if you need to be hollow carbon 2 large packages of steel carbon 4 large packages of specific ignition remember to use solid alcohol, and then bring some newspapers, first with alcohol grinding in the newspaper, and then ignite the newspaper to put carbon on the top, the beginning of the use of hollow carbon, point after the use of steel carbon. 4, find a suitable weather, the wind does not exceed three!