What kind of label should be used for kebabs, and how to make them enjoyable and healthy?

Eat carefully to ensure health from the root.

In summer, there is no barbecue, and I am embarrassed to say hello to my neighbors when I go out.

As a necessary item for gathering and chatting in summer, I like mutton skewers and pork skewers very much. For me, a pile of meat is not fragrant and unhealthy, not only because of the meat itself, but also because of the material of the barbecue label, which can directly affect the taste and hygiene of the meat. So today, let's take stock of the barbecue labels commonly used in barbecue stalls, which one is better, and have you used them all?

First place: Xinjiang red willow branch

I went to Aksu, Xinjiang on business in my early years. I remember a kind of red willow around here. They peeled and sharpened the branches of the red willow, and then strung large kebabs on them.

Red willow branches are fire-resistant. After heating with charcoal fire, the surface will secrete slightly viscous red willow juice. Wrapped in fat mutton slices, the aroma of juice can penetrate into the meat, which not only removes the smell of mutton, but also has a unique aroma around it, which makes people drool.

However, environmental protection has been strengthened in the past two years, and willow is a natural barrier to wind and sand fixation in desert areas. Local authorities have also issued relevant policies to minimize or eliminate the use of willow branches for barbecue to achieve the effect of environmental protection, so at present, there are not many opportunities to eat willow branches for barbecue.

Second place: stainless steel sign

Metals have high thermal conductivity. At the same charcoal fire temperature, steel skewers are roasted faster than wood skewers, and the kebabs are heated together inside and outside, so there is no need to worry about the surface being burnt and the meat core being immature.

Moreover, the material of stainless steel tag is generally "non-magnetic stainless steel", which is usually used in medical equipment, kitchen utensils, tableware and other fields, with minimal side effects on human body, safety and absolute reliability. Moreover, due to the characteristics of the material, whether it is a circular label or a flat label, the surface of the label is very smooth, and it is not easy to leave dirt, which is convenient to clean after use and very hygienic when it is reused.

Third place: bamboo stick

In fact, bamboo sticks account for a large part of the mutton skewers that people usually eat, first, because the cost is low, and second, because the roasted meat can be eaten on the table without burning the mouth, and the taste is nothing special.

Why put the bamboo stick at the end? Because its texture is brittle, easy to break, not resistant to high temperature, and it is more troublesome to clean. If you encounter bad merchants and wash them at will, it is difficult to clean the meat residue and seasoning left on the surface of bamboo sticks, and the hygiene is still difficult to guarantee. The height limitation of bamboo sticks can be seen.