Barbecue skills and precautions are no longer afraid of scorching.

Of course, barbecue is a way worthy of everyone's choice, but it is very common that many people do not cook at home and the meat is burnt. I will teach you the skills of barbecue here, and I believe everyone can become a barbecue expert.

Learn the three basic skills of barbecue first

POINT 1 ingredients can only be baked after they are completely defrosted;

Remember to put the spare ingredients in the cold storage. If the sliced meat still contains ice residue, it must be completely thawed before baking. Unfreezed food is easy to burn outside, but it is still hard inside.

The second point is that the temperature is moderate:

After the big fire is over, the temperature is the best when the charcoal turns red and no flames can be seen. After putting into the iron net, the palm is about 10 cm away from the net. When the palm feels burning after about 8 seconds, this is the best heat, so we should avoid fire barbecue.

When barbecuing, it is recommended to spread aluminum foil paper on the iron net. If there is no aluminum foil, when the oil drops and the fire rises, sprinkle some water to cool down, but remember to pick up the net and food to avoid the soot and carbon residue from the charcoal fire falling on the food.

Third, try not to bake with bamboo sticks:

Many people are used to baking rice blood and tempura on bamboo sticks. Not only is the food at the joint difficult to cook, but the temperature in the middle of the fire is also very high. The tempura strung below is always undercooked, but the one above is burnt. In addition, some people will learn from barbecue shops and string different ingredients such as green peppers and sliced meat on bamboo sticks. However, due to the different heat, it is difficult for ordinary people to master the baking time, so it is best to bake separately.

You must keep turning over to check whether the food is cooked. After cooking, pick it up to avoid overcooking.

Generally, ingredients are baked like this.

Slices cut like hot pot meat are very easy to cook. When the fire is kept at the above optimum temperature, the meat is turned once every 10 second, about 6-7 times, and the meat can be eaten when it completely changes color. If it is thick meat such as beef steak, turn it every 20 ~ 30 seconds, and never turn it more than 1 minute, it will burn!

If the meat is fresh, it's best to cook it for about 7 minutes. People with slight discoloration and bloodshot taste are the best. Fresh meat sprinkled with a little sea salt can completely taste the original flavor of the meat, which is more delicious than barbecue sauce!

Aluminum foil baking method: actually, it is very simple and not easy to burn, but don't worry, just open it and have a look. Check whether there is smoke in the gap every 10 minute. If there is, it means that the ingredients are ripe. Check it regularly, or it won't taste good when it's dry!

These raw materials are difficult to bake.

Rice blood

Black rice and blood can't always tell whether it's baked or not! The key point of baking rice blood is to completely remove the ice and turn the noodles every 30 seconds. When rice blood can be folded gently, it means it is cooked. The method of baking tempura is the same as rice blood.

Sausage: It is suggested to insert a few holes in the sausage with a bamboo stick first, so that heat can enter the inside. Because the sausage is thick, it is turned every 40 seconds. When the bamboo stick can be quickly inserted into the sausage, it is cooked. Sausage is oily, so it is recommended to put it on the edge of the grill and at a small fire to avoid a drop of oil causing a flame. If you are too lazy to care about sausages, you can steam them first and then heat them on a charcoal fire.

Saury: It must be roasted on aluminum foil to judge whether it is ripe or not. In addition to turning once every 1 minute, it can also retain the oozing gravy. When the gravy next to the fish sizzles, it means it is almost finished.

Corn: It must be roasted at the best temperature. There is no flame at this time, but the temperature is enough so that the surface will not be burnt. Don't brush barbecue sauce at this time, otherwise it will be more difficult to distinguish the ripeness. Bake until the corn kernels swell and become full and golden (as shown in the picture), indicating that they are baked. Brush the sauce or cream and put it in the oven to cool 15 seconds.

Squid: Squid meat is thick, so it is best to blanch it before baking to avoid waste caused by baking failure. Before roasting, cut open the belly and insert bamboo sticks on the left and right sides respectively, so that the squid can be spread out as a whole. It is also more convenient to turn over and bake until the squid fragrance comes out.

Barbecue guide

First, the string method.

Wash the meat and vegetables to be roasted first, and then cut the meat into 2-4 cm long and 0.8 cm wide square strips (which can also be customized): cut the ribs and price them according to your local market price; After scaling the fish, break it, gut it, wash it, and cut it into pieces with a length of 12 cm or the whole fish with infinite length: the lotus root is used to pierce the raw lotus root. Then string the bamboo sticks into strings: the meat is placed in a T-shape; Fish, eggplant and other large skewers use two sticks for each string.

Second, the baking process

1. Make a fire: clean the oven and put it away first (before grilling food, brush a layer of oil on the grill to prevent food from sticking to the shelf. Brush off the residue on the grill with an iron brush at any time to keep the grill clean, so as not to affect the flavor of food. Add charcoal (the best choice of fuel is charcoal, try not to use chemical charcoal. The special flavor of barbecue food comes from the aroma of charcoal barbecue food at high temperature. Therefore, choosing good charcoal is the basis of enjoying delicious food. Good quality charcoal fire generally burns for a long time and burns vigorously. It is best to choose the branch part of charcoal instead of the whole tuber, otherwise it will not be easy to ignite. When lighting a fire, use a pack of fire.

Five capsules, five at a time. Don't bake charcoal until it becomes transparent and hot. When the charcoal surface is not completely burned, don't bake it in a hurry, which will easily pollute the food. Light it and let the charcoal burn fully. Then cut the charcoal fire with tongs and spread it into a fire layer with a thickness of 1.5-2 cm.

2. Baking: Put the food skewers on the stove surface, directly brush the meat and ribs with oil (both sides are brushed) and bake them, and turn them over in time. Kebabs look like oil bubbles rolling, and the color turns white and yellow, indicating maturity. The chicken should be roasted until there is a frying sound, the chicken wings should be roasted until they are browned and enlarged, and the chicken legs should be browned with a knife while brushing oil, and there is no blood spilling inside, indicating that they are mature. The baking time should depend on the amount of heat and the type of skewers, but it must not be scorched. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or fragrant powder when the food is baked to 90% maturity. Brush it with oil and bake it a little.

3. Vegetables should be strung on the kitchen surface, then vegetable powder should be added, brushed evenly with oil brush, and eggplant should be mixed. Baked soft and yellow. Sprinkle with spicy powder and cumin, brush with oil and bake for a few seconds.

Note: Use vegetable oil and salad oil, and prohibit the use of sesame oil and lard.

4. After the brush is stained with oil, it is necessary to wipe off the excess oil on the oil cylinder so that the brush on the string will not fall into the fire and smoke.

Attachment: preparation of fragrant sauce

1. Ingredients: 500g pickled pepper, 50g sesame sauce 1 50g, 200g peanut butter, 40g chili oil, 30g garlic kernel 1 00g pepper powder, 80g monosodium glutamate, extra fresh1package, and chicken essence/kloc-.

2. Chop the pickled pepper first, peel and mash the garlic cloves.

3. Add sesame sauce, peanut butter, minced garlic, pepper, extra fresh 1, chicken essence, sugar, salt, etc. Put it in porcelain and mix well.

4. Burn the vegetable oil to 80% maturity, add the fine foam of pickled pepper and stir-fry until fragrant, then pour it into the prepared porcelain material, cover it, let it cool and taste it again. If it is salty, put some sugar monosodium glutamate properly, and add some salt when it is light, which will become a fragrant sauce.

Third, master the baking method.

1. Barbecue slices: Thin slices of meat can be cooked in about 3 minutes, and should not be roasted for too long, otherwise the meat will harden or burn, and it will not taste good. Pork must be cooked until it is completely cooked, and beef should not be roasted until it is completely cooked, otherwise it will destroy the freshness of meat.

2. Seafood and fish: When grilling clams and fish fillets, it is best to wrap them in tin foil paper, so that it is not easy to scorch the fish skin and it is easy to store delicious soup. Barbecue for about 2 ~ 3 minutes, the fish fillets will bulge and you can eat them.

3. Temper, hot dogs, sausages, etc. Try to use a small fire. Except vegetables, it is best to put them in a tin foil box and barbecue them by smoldering. The hotter the fire, the better.

Fourth, the main skills

1. "direct barbecue" and "indirect barbecue"

You may ask: isn't barbecue just about burning meat and other food on the fire? No, there are many ways of European barbecue, such as cooking, stewing, roasting and frying, among which "cooking" belongs to open fire barbecue, also called direct barbecue; While others are called indirect barbecues.

First, direct barbecue

(1) Place the spherical charcoal in the center of the barbecue charcoal rack.

② Put the vegetables and meat in the center of the baking net and barbecue directly.

Indirect barbecue

① Spherical carbon is placed at both ends of the carbon frame after being ignited.

② Meat and vegetables are placed in the middle of the barbecue grill.

(3) Cover the furnace cover, adjust the heat with damper, and cook food by smoking and stewing.

2. Master the barbecue time and temperature of common foods.

The quality of barbecue food is influenced by many factors, such as the length of barbecue time, the mastery of cooking temperature, the choice of barbecue equipment and even the environment at that time. To achieve the best barbecue effect, the above factors can not be ignored, especially the control of barbecue time and duration is the key.

Generally speaking, indirect barbecue takes longer than direct barbecue.

3. Basic steps of assembly, ignition and barbecue

First, prepare to assemble the parts and carbon materials of the barbecue oven, then assemble the barbecue oven, bracket and shell according to the instructions, and then ignite the barbecue carbon.

1. Spread a layer of charcoal on the charcoal net and pile it into a pyramid shape. Pour in alcohol and other combustion improvers and let the charcoal fully absorb for about one minute.

2. Charcoal began to burn with a small amount of black smoke. Add a baking net at this time. After burning 10- 15 minutes, spread the charcoal evenly and put your hands on the baking net, which will make your hands feel hot.

3. Put the food that needs barbecue evenly in the center of the baking net, and try to heat the food evenly everywhere.

4. Adjust the position of food according to the need when barbecuing, so that all parts are heated evenly. If the barbecue is steak and other thick food, you should roast one side first and then the other side, otherwise it will be difficult to cook and may burn.

Fifth, a healthy diet.

Although barbecue is delicious, it still worries us: because barbecue is easy to cause cancer, sometimes it will spoil our stomach after eating. Nutritionists tell us: In fact, you can have delicious and healthy food at the same time by paying more attention to the process of baking and eating. Let's see which barbecue methods are wrong:

Error 1: charred substances are easy to cause cancer. When meat oil drops into charcoal fire, polycyclic aromatic hydrocarbons will volatilize with smoke and attach to food, which is also a strong carcinogen.

Solution: It is best to wrap the barbecue with tin foil to avoid eating carcinogens. Once burnt, you must throw away the burnt part, which is absolutely inedible.

Mistake 2: Too much barbecue sauce is usually marinated with soy sauce before barbecue. When roasting, you need to add a lot of barbecue sauce, which will lead to eating too much salt.

Solution: The best way is to marinate with low-salt soy sauce, so there is no need to use barbecue sauce; Or barbecue sauce should be diluted with drinking water before use. If it is too thin to paste, please add some white powder to thicken it.

Mistake 3: The utensils for holding raw and cooked food during barbecue are not separated, and the bowls, plates, chopsticks and other utensils for holding raw and cooked food are not separated, which may easily lead to cross infection and bad stomach.

Solution: Prepare two sets of tableware to avoid polluting cooked food.

Besides the barbecue method, we can also find a way to solve the worry that barbecue is too greasy.

Trouble 1: Too much fat. Barbecue materials are generally high-calorie foods such as meat. Coupled with the use of barbecue sauce, the fat content is too high, which is easy to cause body fat accumulation.

Solution: Try to choose fish with high content of lean meat and fatty acid when choosing barbecue materials, and don't eat fat meat. In addition, you can eat some vegetables together to reduce greasy. In addition, chewing slowly and exercising after meals are good ways to consume fat.

Worry 2: Too much cholesterol and too little fiber. Meat and seafood are often the main ingredients in barbecue, with high cholesterol content and insufficient fiber intake.

Solution: You should choose more foods such as water bamboo and green pepper, and eat more fruits with high vitamin C content such as oranges. These fruits are not only low in calories and rich in vitamins, but also rich in pectin and fiber, which can promote defecation and lower cholesterol. In addition, vitamin C also has a good anti-cancer effect.

Six, other matters of outdoor barbecue

1, still need to bring scald medicine, Yunnan Baiyao is better.

Since it is a barbecue in the wild, clothes should conform to the wild environment and be dressed more casually. It is best not to wear leather shoes or chemical fiber clothes. Jumping out of Mars can easily burn a hole in chemical fiber clothes.

3. If carbon is used, it needs to be hollow carbon 2 and steel carbon 4. Remember to use solid alcohol for specific ignition, and then bring some newspapers. First, grind the newspaper with alcohol, then light the newspaper and put carbon on it. First, hollow carbon is used, then steel carbon is used.

4, find a suitable weather, the wind should not exceed 3!