I own a barbecue restaurant.... . 24 hour high score for the name of the store. Top marks. Additional 200 points for a good answer! I'm sure you'll get a good one.

Ke Lai Xiang

Gathering guests grilled bar

1. store site should be selected in the flow of people, such as near the school, the commercial district, entertainment plaza, family area, and so on.

2. service: do sell things this line, the service must be to get up, a word "smile", as long as the people who come to visit our store to smile in the face of him

3. the most important point is the main most important point, is the flavor of the barbecue meat, and often to new flavors to attract customers.

Meat of course less meat grill, the common grill is usually divided into two categories of stone pots and net racks. The so-called stone pot is placed on the induction cooker or gas stone non-stick grill pan, and then put the food on the leaning plate grill can be. The advantage of this tool is that it is relatively simple to prepare, very easy to use and very hygienic as the food does not come into direct contact with the fire. However, since it does not use charcoal, many people feel that the flavor is not authentic enough. This type of grill is widely used by many restaurants that serve both grilled and shabu-shabu, and for home use, it is available in shopping malls, either with the stove and grill pan or with a separate grill pan. It's worth noting that if you buy a separate grill pan, make sure it matches the size of your stovetop, otherwise it will conduct heat unevenly.

Griddle charcoal grills are slightly more tedious to prepare. Some, like old-fashioned shabu-shabu, require the preparation of smokeless, specialized charcoal in addition to grilling utensils. In addition to building a fire to burn the charcoal, you have to keep adding charcoal during the grilling process to keep the fire going. Although this method can sometimes be "hot" and sometimes may even make one's face grimy, most restaurants that specialize in grilling meat use this method because it is closer to nature and because food grilled over charcoal at high temperatures has a special aroma. As for home, in addition to homemade simple grill, many shopping malls also introduced a camping barbecue stove, although slightly more expensive, but very convenient and durable. There are also charcoal, gas dual-purpose grill can be adapted to a variety of barbecue flavors.

Barbecue essential items

Many people do not pay attention to how to properly use barbecue cutlery, a pair of chopsticks clamped raw meat clamped cooked meat, although convenient, but it is really unhygienic. The correct use of tableware, so that you can enjoy the flavor safely and hygienically.

Clamps, forks, spatulas, these three tableware is indispensable in the barbecue "Three Musketeers". Clamps are mainly used to clip raw food; forks can be used to fix and test the degree of rawness of the food; and spatulas are very useful tools for turning the food.

Charcoal: Charcoal is an essential fire-making material for charcoal grilling. When choosing charcoal, choose smokeless barbecue charcoal; you should pick heavier, sturdy lump charcoal.

Brush: The brush is mainly used to brush oil on the iron net to prevent food from sticking to the net. In addition, it can also be used to dip into the sauce and brush on the barbecue meat, so prepare a few more to avoid confusing flavors.

Iron Brush: Used to clean the food residue on the grill mesh to avoid the residue sticking to the food.

Bamboo skewers: Used to thread grilled food, soak them in cold water before use to prevent them from drying out too much and catching fire or breaking during grilling. When choosing, choose a slightly longer one to avoid burning your hands.

Salt: Salt can be used for flavoring. In addition, in the barbecue process, many foods containing more fat will drip oil after heating, these oil drops by the charcoal fire will produce a very high flame scorching the food on the grid, if the water spray, will only produce soot contamination of the food, this time, as long as the fire sprinkled with some salt can be a problem.

Six tips for grilling meat

Don't think that grilling meat is just a simple matter of tossing the meat a few times, and then casually smearing some of the sauce will be all right. In fact, the effort is not the same, the flavor of the roast is not the same. If you don't believe me, you should follow the notes listed below to bake a try, guaranteed to bake a good flavor!

1, if you are ready to make homemade grilled meat at home, then the choice of charcoal is the first important thing. When choosing charcoal, do not try to be cheap, some poor quality charcoal fire is not enough, or even do not burn at all; there are also burned will start a lot of smoke contamination of food. Good quality charcoal is generally neater and heavier, so it burns for a long time and has a good fire. Since the special flavor of charcoal grilled food comes from the aroma of the food grilled when the charcoal is hot, choosing good charcoal is the basis for enjoying delicious food.

2. Before grilling food, brush the grill with a layer of oil to avoid food sticking to the grill. Always use an iron brush to remove the residue on the grill and keep the grill clean so that the flavor of the food will not be affected.

3, you can grill many kinds of food, but the choice of materials is also very careful. Pork: must be cooked to fully cooked to eat, should be selected ribs, waist, buttocks on the tender and slightly fat pork, so that the grilled meat will not be too dry. Beef: Choose beef ribs, which are tender and tough; beef shoulder is the most tender meat for roasting. Whether it is American beef or Australian beef, it should not be grilled until fully cooked for consumption, as it will destroy the tenderness of the meat. Chicken: Any part of the meat is good for grilling. If you soak it in lemon water and sprinkle it with cornstarch before grilling, it will make the meat more tender. Seafood: Anything goes, but make sure it's fresh. Fresh seafood is dense and elastic, and seafood taken out of the refrigerator should not be marinated for more than 30 minutes before grilling. When grilling squid rolls, brush a thin layer of egg yolk on top for a more beautiful color and better flavor. Vegetables and fruits: Roots, mushrooms, vegetables and fruits with less juice and harder texture, such as corn, green peppers, pineapple, bananas and so on.

4, food on the grill, anxious people are always worried about scorching, keep turning over and over. In fact, this instead of prolonging the cooking time, but also destroy the protein, resulting in hard meat. When turning over the grilled food, the food must be heated to a certain degree before it is easy to turn over. If the flip, part of the food stuck in the grid, that protein is not fully heated, hard pull will only tear the protein fibers, if the fish will form the phenomenon of peeling.

5, food in the barbecue process, the longer the time, the greater the loss of moisture and grease, the more dry taste. Therefore, in the barbecue process should be in the food on the appropriate amount of brush some barbecue sauce, can keep the food wet, and increase the flavor, but be careful not to brush too much at a time, and cause the food too salty.

6, for a certain barbecue foundation for people, grilled out of the authentic diamond-shaped grill marks can definitely make the barbecue technology icing on the cake. In fact, it is not difficult to grill a diamond-shaped grill marks, the first requirement of the charcoal temperature to be hot enough, and then put the food on the grill at a 30-degree angle, when the food is fully heated to the opposite direction of the food to 30-degree angle, you can form a diamond-shaped grill marks. Do the same with the other side of the food, and you're good to go.

Homemade barbecue sauce

There are many barbecue sauces on the market, but they are not always to everyone's liking, and the same ones every time can be boring. Try one of these sauces, which may be to your liking!

* Yakisoba Sauce

Ingredients: 2 teaspoons soy sauce, 1 teaspoon each of sugar, rice wine, and rock sugar, 2 teaspoons each of shiba inchi, dried seaweed, and ground ginger.

How to make: Mix all ingredients well.

* Hot and Spicy Sauce

Ingredients: 1/4 cup lemon juice, 2 tbsp ketchup, 1 tsp each chili oil, chili sauce, black pepper, 1 tbsp each oyster sauce, minced chili pepper, yellow wine, brown sugar, 1/2 tsp minced garlic.

Method: Mix all ingredients well.

* Sour Plum Sauce

Ingredients: 3 sour plums, 2 teaspoons each of sour plum preserves and granulated sugar, 1 teaspoon of white vinegar.

Method: Mix all ingredients well.

* Apple Sauce

Ingredients: 1 apple (cored and beaten into sauce), 1/2 cup apple juice, 1 teaspoon white vinegar, 1/2 teaspoon mustard, 1 teaspoon each honey and onion, salt and pepper to taste.

Method: Mix all ingredients well.

* Gochujang Sauce

Ingredients: 2 teaspoons each of soy sauce, sesame oil, balsamic vinegar, white vinegar, 3 teaspoons of ketchup, 1 teaspoon each of minced ginger, garam masala, and minced chili.

How to make: Mix all ingredients well.

* Garlic Sauce

2 teaspoons garlic paste, 3 teaspoons soy sauce, 1 small teaspoon each of monosodium glutamate (MSG), rice wine, and white vinegar, 1 teaspoon granulated sugar, and pepper to taste.

Method: Mix all ingredients well.