Regarding barbecue, I want to open a barbecue bar. I hope you can give me more opinions.

Barbecue refers to skewering fish, meat or vegetables on an iron rack, using a charcoal fire or high-temperature stove to pass moderately high temperatures, so that a hard film is formed on the surface of the material and turns golden yellow, so that the aroma is contained in it. Dishes with a unique burnt aroma. It can be divided into two types: direct fire grilling and indirect fire grilling. Direct fire grilling is a method of grilling food directly on the fire. There are the following six types: Sukiyaki: Food does not need to be seasoned and is grilled directly on the fire. Vegetables are grilled directly. In addition to retaining the original flavor, it also has the effect of improving freshness. Salt grilling: rub salt all over the ingredients before grilling. Suitable for grilling fish and seafood. Miso grilling: grill on one side and coat with salt and soy sauce on the other. Miso is used to add flavor, and fish, tofu and daikon are used to highlight its mellow and unique flavor. Kabayaki: When grilling elongated fish, cut the belly of the fish open and run bamboo strips across the fillet. It is named after it looks like a kabayaki leaf at first glance. Kabayaki eel (grilled eel) is the most popular. famous. Teriyaki: Grill and rinse with thick sauce on one side, repeatedly until the ingredients are cooked. It is more commonly used for fish with thicker fat. Yundan grill: Mix the egg yolk and sea urchin sauce evenly, and evenly apply the sauce on abalone, shrimp and other seafood ingredients while grilling. The grilled ingredients will show a bright yellow color, which is quite attractive. The common types of half-fire barbecue include bun roasting, skewers roasting, iron pot roasting, stone pot roasting, Teppanyaki roasting, shell roasting, pot roasting, rock roasting, net roasting, etc. We have seen many stores using the above barbecue types interchangeably, but skewers and miso yaki are the most popular and the most affordable. Skewers are also divided into metal skewers and bamboo skewers depending on the size of the ingredients and the grilled shape. Metal skewers are made of iron or stainless steel. Generally, round skewers are more common, but if you want to grill full-sized fish, flat surfaces are suitable. sign. Or fish net clips

When selecting skewering ingredients, the focus is on fresh ingredients that are seasonal in all seasons. Among them, chicken breasts, chicken wings, chicken legs, chicken buttocks and even chicken skin are the favorites of many people. Love, therefore, chicken has long been one of the most enduring yakitori ingredients. Here we introduce to you the top five most popular skewers: meat and onion skewers - springy chicken and chicken skin paired with fragrant scallions, which is the most common combination for skewers. Chicken meatballs - mince the chicken legs into minced meat, stir in the minced meat cooked in wine, add a little red miso and egg yolk and knead into a round shape, add kombu stock and blanch until cooked, then skewer into bamboo skewers and grill. The dripping, gravy is mouth-watering. Grilled chicken legs - grilled chicken legs with bones and juice removed, giving you a generous feeling when eating. Grilled chicken breast - excellent doneness and fresh taste, very popular among girls. In addition, the chicken butt, which is roasted until the cartilage is soft and rich in fat, is also a favorite among Japanese elderly people today, so you might as well try it. The most common drink that goes with barbecue is beer. Cold beer paired with fragrant barbecue has always been recognized as the best combination. After eating, customers should be told to put the skewers in the skewer tube prepared by the store. Do not use it to pick their teeth or leave it lying around. Only in this way can the barbecue trip be brought to a perfect end. Comprehensive skewers Ingredients: 3 fresh shiitake mushrooms, 100 grams each of wild bamboo shoots and lotus root, 30 grams each of cooked quail eggs, shrimp balls, fish slabs, flower balls, bamboo rolls, fried tofu, and burdock cubes, and 2 tablespoons of barbecue sauce. Method: Remove the stems of fresh mushrooms and wash them; Peel the wild rice shoots and lotus root, wash them, and cut them into thick slices; wash the burdock pieces and bamboo rolls and cut them into sections; squid balls, shrimp balls, cooked quail eggs, and fish plates , oil tofu are washed. 2. Thread all the ingredients on bamboo skewers separately, place them on the grill and bake until cooked. Apply the barbecue sauce evenly back and forth 3 times, wait until the flavors are roasted, and serve on a plate. The key to crispy barbecue is to master two important points: seasoning formula and grilling technique. As some schools say, it is not the formula that can make it crispy. The formula only produces a good taste. In fact, it is all about the skill of grilling. The following is an introduction to the process: 1. Selection of materials: Pigs, cattle, sheep, chickens, geese, frogs, vegetables, fruits, and other types of food that are disease-free, non-toxic, non-rotten, and fresh in color can be marinated and roasted using this method. system. , 2. The recipe is inconvenient to disclose, but you can also use the recipe I gave you. 1. Meat skewers: What I give you is 0.5 kilograms of fresh meat, which should be added with spices. Put the above ingredients into the cut meat strips, mix evenly, marinate for 5-10 minutes, then thread the skewers with bamboo skewers and wait for grilling. Note: The dry humidity of the meat in the above method is such that the meat skewers can absorb the spices without falling off, and the water will not flow. It will be thin when water flows out, and it will be difficult to maintain the flavor. It will consume oil when it dries out. It should be held in your hand until the meat feels moist but no water comes out.

2. Chicken wings, chicken tips, chicken legs, duck wings and other chicken, goose, pheasant, quail, squab and other foods.

For the recipe, just add more light soy sauce and blended oil. Mix the above raw materials and food thoroughly, marinate for 20 minutes and skewer them. If it is dry and the ingredients cannot stick to it when mixing, you should add water and light soy sauce or oil appropriately so that the seasoning can completely stick to the meat. It should not be too thin. These are all baked raw. 3. Multiple varieties of chicken, duck, and goose feet. The formula is the same as above. Wash 5 kilograms of food and put it into the pot. Add water until it is submerged. Add 110 grams of refined salt, 80 grams of ginger (beaten), 100 grams of MSG, and chives. 50 grams of fresh heads and 10 grams of Sichuan peppercorns are cooked over medium heat. When the claws are soaked and stretched out, they can be taken out and cooled when pierced with a skewer. Thread 2 skewers on each skewer and wait for roasting. 4. Fish: Various types of fish can be grilled into halves, fish skewers, (whole fish: note it is best to grill with fish clips), fish tails, etc. The recipe is hard to say. Mix the above ingredients and fresh fish thoroughly, control the wetness and dryness in the same way as the meat skewers, marinate for 30 minutes, then skewer and grill. 5. When roasting vegetables, first place the vegetable skewers flat on the stove, then use a spoon to add fragrant powder and pour it on the vegetable pieces. Put about 1 gram on each skewer and 0.5 gram on each side. Dip the skewers in oil with a brush. Brush evenly with moisture and bake. You can grill 3-5 skewers to taste how much flavor you want to put in, and then increase or decrease the amount of flavoring powder according to local tastes

3. When stringing the skewers, first wash the meat and vegetables to be grilled, and then put them into the skewers. Cut the meat into square strips of 2-4 cm long and 0.8 cm wide (can also be customized): the ribs are cut into pieces and priced according to your local market price; the fish is scaled, broken open, the intestines removed, washed and cut into 12 cm long pieces Whole fish of any length or piece: raw lotus root can be pierced through the lotus root. Then thread the bamboo skewers into skewers: the meat into a T-shape; the fish, eggplant and other large skewers use two skewers for each skewer. 4. Baking 1. Make a fire: First clean the oven and put it away, add charcoal (fruit charcoal or machine-made charcoal) to light it, let the charcoal burn fully, then use tongs to spread the charcoal into a layer with a thickness of 1.5-2 cm. Fire layer. 2. Grilling: Place the food skewers on the stove, brush meat and ribs directly with oil (brush both sides) and grill them, then turn them over and grill them. The skewers look like they are bubbly with oil, and the color turns white and yellow to indicate maturity. The chicken feet should be grilled until they make a sound of frying. The chicken wings should be grilled until they are browned and soaked. The chicken legs should be brushed with oil with a knife and grilled until they are brown and there is no blood leaking out. Indicates maturity. The length of baking time should be determined according to the size of the heat and the type of skewers, but it must not be burnt. Brush oil while grilling, and when the food is cooked, sprinkle with chili powder, cumin wedges or powder. Brush it with oil, bake it briefly and then sell it. If you don't like spicy food, don't add chili powder.

3. For vegetables, place the skewers on the stove, then add the vegetable ingredients, brush with a wet brush with oil evenly, toss and bake the eggplants until soft, roast them until brown, and sprinkle with spicy food. After powdering and cumin, brush with oil and bake for a few seconds before selling.

Note: 1. Use vegetable oil, salad oil, preferably blended oil and butter. Sesame oil, lard, etc. are prohibited. 2. After the brush is stained with oil, the excess oil should be wiped off on the oil cylinder, and the brush should not fall into the fire and emit oil smoke. 5. Pricing: Generally, you set the sales price based on your local market conditions and living standards. The reference prices are: ribs 2-4 yuan/skewer, meat skewers 0.5-2.00 yuan/skewer, chicken feet 1-1.5 yuan/skewer, chicken legs 4-5 yuan/skewer, vegetables 0.5 yuan/skewer, fish 1-8 yuan /string. The whole fish (about 1.3 pounds) is about 15 yuan. 6. Oven production ① Refer to your local and Xinjiang barbecue ovens for final shape. ② On this basis, make the furnace 1.5 meters long and 14-15 centimeters wide, depending on your personal height, above the navel. ③ It is best to make a cabinet under the oven to store food, and a workbench against the chest to store seasonings. In front of the oven, inkjet decorations should be written with the barbecue name, price, etc. 6. Notes: 1. The degree of spiciness depends on your taste. 2. Do not bake when the charcoal is not fully burned, or when there is firewood smoke or oil smoke to avoid burning, blackening, and bitterness. 3. All roasting oils are mainly blended oil, butter, vegetable oil, and salad oil, and other oils are not required. Special reminder: In order for you to correctly master the marinating methods of various types of food and grill them to create special flavors, if you want to do this, it is recommended to learn.

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