What can you bake at the barbecue?

Question 1: What kind of barbecue can I barbecue at home? Of course, barbecue pits are indispensable. Common ovens are usually divided into two categories: stone pots and net racks. The so-called stone pot is to put a stone non-stick baking tray on the induction cooker or gas, and then put the food on the back tray for barbecue. The advantage of this tool is that it is relatively simple to make and convenient to use, and it is very hygienic because food does not directly contact with fire. But because there is no charcoal fire, many people will feel that the taste is not authentic enough. This kind of grill is widely used in many restaurants that both bake and bake. If you are at home, you can buy it in the mall with a baking tray or a separate baking tray. It is worth noting that if you buy a baking tray separately, you should pay attention to the size of the stove at home, otherwise the heat conduction will be uneven.

Preparing the grill with charcoal fire is a bit cumbersome. Some, like old-fashioned instant-boiled mutton, need smokeless charcoal in addition to barbecue utensils. In addition to burning charcoal in the raw fire, charcoal should be continuously added during the barbecue process to keep the heat. Although this method sometimes makes people angry, sometimes it may make people feel ashamed, because it is closer to nature and the food baked with charcoal at high temperature will have a special flavor, most restaurants specializing in barbecue choose this method. For home use, in addition to homemade simple barbecue grills, many shopping malls have also introduced camping barbecue grills, which are quite convenient and durable, although the price is a bit expensive. There is also a charcoal gas barbecue oven that can adapt to various barbecue tastes.

Barbecue must-have

Many people don't pay attention to how to use barbecue tableware correctly. A pair of chopsticks holds raw meat and cooked meat. Although convenient, it is really unsanitary. Only by using tableware correctly can we enjoy delicious food safely and hygienically.

Clip, fork and shovel, these three tableware are indispensable "Three Musketeers" in barbecue. Clamp, mainly used to clamp raw food; Forks can be used to fix and test the raw and cooked degree of food; Shovel is a very useful tool for turning food.

Charcoal: Charcoal is an essential fire-making material for baking charcoal. Choose smokeless barbecue charcoal when buying charcoal; Heavy solid block charcoal should be selected.

Brush: 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 dipped in sauce and brushed on barbecue. Prepare a few more to avoid flavor confusion.

Iron brush: used to clean the food residue stuck on the baking net and prevent the residue from sticking to the food.

Bamboo stick: used to wear barbecue food. Soak it thoroughly in cold water before use to avoid the bamboo stick being too dry, catching fire or breaking during barbecue. When shopping, you can choose a slightly longer one to avoid burning your hands.

Salt: Salt can be used for seasoning. In addition, in the process of barbecue, many fatty foods will drip oil after heating. When these oil droplets are burned by charcoal fire, they will produce a high flame to scorch the food on the grid. If sprayed with water, it will only produce oil fume to pollute food. At this time, just sprinkle some salt on the fire to solve the problem.

Six skills of barbecue

Don't think that barbecue is just a simple matter of tossing the meat a few times and then smearing some sauce casually. In fact, the degree of effort is different and the taste is different. If you don't believe me, try baking it once according to the precautions listed below to ensure a good taste!

1. If you are going to cook a barbecue at home, the choice of charcoal fire is the first important. Don't be greedy for cheap when choosing charcoal fire, some inferior charcoal fires are not prosperous enough or even don't burn at all; Others will release a lot of smoke and pollute food after burning. Charcoal fires with good quality are generally neat and heavy, and they burn for a long time and have good flammability. Because the special flavor of barbecue food comes from the aroma of barbecue food when charcoal is at high temperature, choosing charcoal is the basis of enjoying food.

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.

There are many kinds of food that can be barbecued, but the selection of materials is also very particular. Pork: Be sure to cook it thoroughly before eating. Choose pork ribs, pork belly with tender waist and buttocks and a little fat, so that the roasted meat will not be too dry. Beef: you can choose beef ribs, tender and tough; Beef shoulder is the most tender barbecue. Neither American beef nor Australian beef is suitable for roasting until it is fully cooked, which will destroy the tenderness of the meat. Chicken: Any part is a good material for barbecue. If you soak it in lemonade and sprinkle some starch before barbecue, it will make the meat more tender. Seafood: Anything is fine, but you must choose something fresh. Fresh seafood is dense and elastic, and the seafood taken out of the refrigerator before barbecue should not be marinated for more than 30 minutes. When baking squid rolls, brush a thin layer of egg yolk on them, which will make the color and taste more beautiful ... >>

Question 2: What can be baked in a barbecue? What vegetables can be roasted in barbecue?

Eggplant, zucchini, mushroom, leek, potato, cabbage, beans, green pepper, mushroom, onion, cucumber, kelp, water spinach, banana. Corn. Tofu. Wait, as long as you can think of it, there is nothing that can't be baked. Say delicious, leek eggplant dipped in hot sauce, Flammulina velutipes, garlic table, highly recommended.

Many vegetables can be wrapped in tin foil with some butter and salt, wrapped and placed on it, and can be eaten in 5 minutes. They are tender and nutritious.

All vegetables can be roasted, mainly ingredients. The ingredients are good, and the copied things smell good.

1, spicy tofu: on the basis of the above flavors, add spicy powder after baking.

2, fish-flavored tofu: add edible fish powder to the original seasoning or add appropriate amount of ginger powder, fish coriander and so on after baking.

3. Garlic-flavored tofu: Add mashed garlic to the original flavor and bake it.

4, fruity tofu: according to your own taste, add bananas, apples and other flavors when cooking, each string can be 0.1g.

5, other fragrant tofu: add milk flavor, chocolate flavor and other edible flavors according to your own taste, there are dozens of kinds.

Baked vegetables are the same as meat, so they must be oiled when they are put on the shelves, otherwise they will be easy to dry.

Mushrooms: fresh mushrooms, big ones, divided into 4 parts, put them on the grill and grill them with oil consumption. You can bake it a little. If oil is used, there is no need to put salt.

Potatoes: Slice and bake, and turn over frequently, otherwise the outside is burnt and the middle is not ripe. Salad oil will be fine.

Flammulina velutipes: Wash it, cut off the roots and bake it at the roots. It also consumes more oil and tastes better.

Green pepper: Thick meat tastes better and can consume oil and salad oil.

Sweet potato: 2 layers wrapped in tin foil, sealed at both ends and buried with charcoal fire. If you pass a layer or two, it will be too burnt to eat. The second floor is quite delicious.

Corn: This is a technical job, which needs more practice.

It can be done according to the season.

Slice the lotus root, string it on a bamboo stick, and bake it with salt, pepper, octagonal noodles, pepper noodles, sesame oil and a little monosodium glutamate.

There are also leeks, broad beans, melons, potatoes, red peppers, onions, cauliflower, mushrooms and so on, which can be skewered on bamboo sticks for barbecue.

Skills of grilling vegetables

1, vegetables are easy to be covered by water droplets when cleaning. Be sure to use kitchen paper to absorb water after cleaning, or dry it before baking. Otherwise, the water droplets on the charcoal will produce smoke and dust, which is extremely unhealthy to inhale into the human body.

2. Prepare a bottle of olive oil. Vegetables are easy to dry and lose their minds, but if they are brushed with olive oil, they are not easy to burn, and the water and vitamins in vegetables are protected.

Bake one side first, then the other side. Don't always turn it over.

4. baking labels is also a landscape. At present, the barbecue labels available for barbecue are mostly wooden labels and iron labels. If wooden labels are used, they should be soaked in water for 30 minutes in advance to avoid being burnt.

5. Leave a "trace" of temptation. If you want to leave a cross mark on the vegetables, don't flip it easily. Until the barbecue grill leaves lines on the vegetables, and then turn the vegetables over. This is definitely a mouth-watering good suggestion.

Question 3: What ingredients can be baked in barbecue? There are many ingredients suitable for barbecue, mainly meat, fish, seafood, vegetables, fruits, pasta and bean products.

Meat food is the protagonist of barbecue food, which needs to be marinated with salt, monosodium glutamate, ginger juice and other seasonings in advance and put on with bamboo sticks. Fish and seafood can be selected: live fish, fresh squid, live shrimp, hairy crabs, scallops and so on. , must be fresh. Fresh squid will curl directly on the fire and can be fixed with bamboo sticks or toothpicks first. If you want to save trouble, you can buy semi-finished products directly from the supermarket.

Vegetables and fruits can adjust the taste of barbecue, so people won't feel too greasy. The most popular of these foods should be potatoes and corn, and sweet potatoes, yams, taro and vegetables are also good choices. Some fruits such as apples and bananas can also be tried.

Pasta and bean products can be selected: steamed bread slices, bread slices, tofu blocks, yuba and so on. It's delicious and can fill your stomach. Baked pasta also has the function of nourishing the stomach.

Seasoning: The basic seasoning includes salt, cumin powder, salt and pepper, black pepper powder, Chili powder and blended oil. You can also choose different flavors of barbecue sauce according to your personal preference. Blending oil is indispensable for barbecue. Brush on the ingredients during barbecue to keep the food fresh and tender. Barbecue sauce is available in supermarkets, and it can also be replaced by other sauces such as hot sauce. If you are worried that too much salt will increase the burden on your kidneys, you can choose to make some carrot sauce and tomato sauce.

Question 4: What should I prepare for the barbecue? Appliances: oven, charcoal, barbecue fork, bamboo stick, disposable tableware, disposable gloves, small brush and knife.

Seasoning: cooking oil, barbecue sauce, black pepper, cumin powder, Chili powder, etc. , are prepared according to personal taste. We in South Renye Fang like to bring honey, mix it with water and put it on food. Bright colors are beautiful and more fragrant.

Food: beef, chicken wings, ribs (preferably small pieces), ham sausage, corn, leeks and tofu skin.

Steps: light the oven with charcoal (usually the park will help you), put on gloves to catch raw food, and put it evenly on the barbecue fork (don't overlap too much, the fork should be stable at one time). First put it in the oven and bake it evenly. Brush it with oil and honey when it is 3 ~ 4 times ripe, and then toss it over. When 6 ~ 7 are ripe, you can brush barbecue sauce and sprinkle seasoning powder.

Essentials: it is best not to lick food directly in the stove, otherwise it will be easy to burn; Keep turning over during baking to ensure uniform heating; Before baking ham and sausage, cut some holes with a knife to ensure uniform heating; Roasted pork ribs and other fat parts can accumulate fat parts when roasting, so that fat oil can penetrate into lean meat, and it is neither fat nor residue when eating; Tofu skin burns easily, so be careful. 1: Barbecue grill (including bracket, iron tag and fire hook, it is best to buy a professional one in an outdoor sports shop).

2. Charcoal (preferably charcoal, large pieces of charcoal are prepared to prevent charcoal from burning for a short time)

3: Mutton, beef, venison, prawn, fish (preferably carp or sea fish) or anything you want to roast.

4. You can bring your own northwest flavor seasoning: salt, cumin noodles and Chili noodles.

Southern flavor seasoning: sweet noodle sauce, pepper noodles, etc. Or go directly to the supermarket to buy spices.

Don't bake as soon as the fire is lit. After the big flame of the fire goes down, bake it with a small fire to ensure that it is cooked inside and outside. Don't mention it. You'll be skilled after baking it once or twice. Ok, let's talk about food: the choice of food can be based on your own tastes and preferences. Generally speaking, the foods suitable for barbecue are meat, fish, seafood, vegetables, fruits, pasta and bean products.

Meat food is the main barbecue food. You can choose mutton skewers, lamb loins skewers, beef skewers, chicken wings, chicken fillet, chicken truth and so on. It should be noted that meat food is perishable, so you must choose fresh food. It is recommended to go to the supermarket to buy pickled mutton kebabs, and check the shelf life when buying them. If you are picky about the taste of mutton kebabs, you can make them yourself. When making, it is best not to choose frozen meat, and the meat pieces should not be cut too big or too broken. Marinate with salt, monosodium glutamate, ginger juice, onion juice and other seasonings, and wear them with bamboo sticks for later use. Fish and seafood can be selected: live fish, fresh squid, squid larvae, live shrimp, hairy crabs, scallops and so on. Pay special attention to the word' fresh' when choosing. Live fish should be scaled, eviscerated, washed and salted with salt and wine. If you roast fresh squid and cuttlefish larvae directly on the fire, you can fix them with bamboo sticks or toothpicks first. If you want to save trouble, you can also go to the supermarket to buy processed shrimp skewers, fresh shellfish skewers and other semi-finished products similar to mutton skewers.

Vegetables, fruits and vegetables can adjust the type of barbecue, so that people will not feel too greasy. The most popular of these foods should be potatoes and corn, and sweet potatoes, yams, taro and vegetables are all good choices. These foods should be properly processed, and potatoes should be peeled and sliced; Choose a thinner yam; Choose smaller taro; Sweet potatoes are best peeled and sliced; Wash the vegetables; Garlic is especially recommended. Garlic has a unique taste when roasted, and garlic itself has bactericidal effect, which is very suitable for outdoor consumption. Some fruits and nuts, such as apples, bananas and walnuts, can also be baked to see if you like them. Need to be reminded that chestnuts are easy to' explode' when roasted, so be especially careful. It is best to cut a small mouth first. There are ready-made skewers in the supermarket, and it is said that the roast tastes good.

Pasta and bean products can be selected: steamed bread slices, bread slices, biscuits, cooked buns, tofu blocks, yuba and so on. These are all foods that everyone likes and can fill their stomachs. Baked pasta also has the function of nourishing the stomach, which is very suitable for friends with stomach problems. Most pasta barbecues don't need any seasoning, and their aroma is already very attractive, but if the steamed bread slices are brushed with oil and sprinkled with salt and pepper, the taste will be more beautiful. Tofu blocks are different from yuba, and they need barbecue sauce to flavor them. If you choose tofu blocks, you can go to the assured tofu shop ... >>

Question 5: What kind of meat can be roasted at the barbecue?

Mutton skewers, lamb loin skewers, beef skewers;

Chicken wings, chicken fillet, chicken treasure, pigeon and quail of poultry;

Seafood, such as flounder, live fish, fresh squid, squid larvae, live shrimp, hairy crabs and scallops;

Green vegetables include beans, eggplant, coriander, Chinese cabbage, potato, sweet potato, yam, taro, vegetables, tomatoes, cucumbers, sword beans, lentils, zucchini, bitter gourd, green pepper, red pepper, orange pepper, green pepper, white onion, American celery, white radish, foreign radish, laver head, cabbage and so on. Garlic is especially recommended. Garlic has a unique taste when roasted, and garlic itself has a bactericidal effect.

Apples, bananas, walnuts, strawberries and other fruits and nuts can also be baked to see if you like them. Need to be reminded that chestnuts are easy to' explode' when roasted, so be especially careful. It is best to cut a small mouth first.

Dried bean curd rolls, bean curd buns, spring rolls, wonton, steamed dumplings, pot stickers, fried dough sticks, steamed dumplings, steamed bread slices, bread slices, biscuits, cooked steamed buns, bean curd pieces, yuba, vegetarian chicken and rice cakes;

Eggs, quail eggs

Question 6: What do you need for barbecue? Material preparation: 1, go to the supermarket to buy metal bars for barbecue. Personally, I think bamboo sticks and fork metal are not easy to use, and bamboo sticks will burn! The fork can only be used at the front end, but it takes up a lot of barbecue space, so I bought a single head. 2, remember to bring your own oil, decorated with mineral water bottles, barbecue is very expensive, especially to roast tender, although the barbecue place also has oil to sell, but your home is more assured and saves money! 3. Prepare some disposable bowls, plates and chopsticks. 4, with a brush, it is actually the kind of brush that paints, of course, it must be clean! O brushes are used to brush oil and spices. At present, supermarkets also buy disposable barbecue ovens. It's actually an aluminum box with some coal cakes in it. However, this kind of general barbecue place sells it, about 20-30 yuan. People always have to make money. If you have a lot of things, you should buy them there. But personally, I think it is best to use this kind of stove with carbon! This is crucial! I often see people around me in a hurry to make a fire, LP and GF are angry, and men are anxious there like ants on hot bricks! Ho ho, LG and I will have a leisurely roast at this time, haha! Fully embodies the benefits of carbon! Firepower is durable, uniform and high temperature! Where does carbon come from? Of course, there is a box of 3KG carbon in the supermarket now, but we bought it at a barbecue stall near our home, where the carbon quality should be better. But this is LG's responsibility, and you can handle it according to the specific situation. Now B&Q also sells ovens of various sizes, which is more suitable for friends with cars. Of course, you need carbon more at this time! Food preparation: of course, it depends on your own taste, such as meat or seafood. Let me introduce all my barbecues. 1, beef+green pepper Remember that beef should be smaller, otherwise it will still be raw when it is old outside. Green peppers can be organic, sweet and delicious, or just sweet peppers. It doesn't matter if you cut it into big pieces. These two vegetarian dishes are delicious and nutritious together. In fact, I even think green peppers are better! Patiently roast the green pepper until it shrinks, and apply the sauce before roasting to give the flavor of seasoning. 2, chicken wings should be seasoned in advance, pickled, especially chicken wings, it is best to change the knife, so it is delicious and easy to make. It's best to buy fresh ones and pickle them yourself. The ready-made seasoning on the market has flour on the surface, which is easy to paste. 3, scallops+prawns is the best! Since we found these two delicious foods, LG and I didn't even bring chicken wings. Wash prawns and string them together when roasting. Just make them red on both sides. It tastes like seafood and has a special sweetness. It is recommended not to dip in seasoning. Buy a plate of frozen scallops, carefully separate them when baking, brush them with oil and seasoning, and bake them directly on the shelf. After baking the soup, it comes out, especially fresh! Be careful when taking it! Don't waste soup. 4, corn corn is difficult to bake, first, corn should be selected, we always try our luck, so there are good and bad. Generally choose sweet corn with medium head. When barbecuing, remember to brush the whole corn with oil and put it in a place with relatively weak firepower. Because it takes a long time to bake, you can put it there to bake other things, but remember to turn it over at any time Otherwise, there is only one Hei Bang! : page 5. Eggplants are sliced in advance and strung together when baked, just like green peppers. It tastes best when baked, but it is very oily. 6. Sweet potato! ! After burning the fire, throw the sweet potato directly into the carbon pile, and the sweet potato will be fine when it is half eaten. You can put another batch and take it out when everything else is baked. It's better than baked sweet potatoes sold outside. The main thing is to eat so many oily and salty things, and finally have some sweet and warm stomach. 7. The barbecue sauce bought in the supermarket has many flavors, so choose according to your own taste. I don't think it's necessary to bring too much. Just pick a bottle that suits your taste. I once met a cow who used almost all the spices in his house for barbecue, such as salt, Chili powder and cumin powder. . . As a result, we were busy for a long time and didn't even light the fire. Finally, we finished eating and gave them the carbon. It can be seen that making a fire is the king of barbecue! Note: Remember to bring tin foil if you are interested in fish! Otherwise the fish will stick to the grill! Carefully wrap the fish in tin foil, coat the fish with oil and coat the belly with seasoning (more! ) But I think fish is a bit fishy, which is of course a personal preference. Everything we bring is processed in advance and packed in a small bag ... >>

Question 7: What do you need to prepare for your own barbecue? Grill, drill, high quality carbon. This is all necessary.

Food suitable for barbecue

Several common types

Meat: sausage, mutton, beef, chicken wings, various fish balls, shrimp balls, tribute balls, cuttlefish balls, lamb loin, sheep tendon, chicken neck, chicken gizzard, chicken fillet, sheep whip, etc.

Fish and shrimp: fish (all kinds), squid, cuttlefish larvae, shrimp, snail meat, dried fish, crabs, scallops and fresh shellfish.

Vegetables: corn, sweet potato, mushroom, potato, green pepper, radish, lettuce, onion, broccoli, taro, yam and green onion.

Fruits: bananas, sugar cane, pineapple.

Others: sliced bread, steamed bread, steamed buns, biscuits, chocolate, cotton candy, bean curd skin, dried bean curd, bean curd pieces,

It can be served with some barbecue sauce and honey, and it is more delicious to brush some honey on the roasted chicken wings.

Meat can be used or not, whatever.

Seasoning cumin powder, salt, Jiang Mo, monosodium glutamate, seafood sauce. . Sesame sauce. . Chili sauce. .

Chicken wings or something, marinate them before baking. This is what I learned on TV. I use it when I roast chicken wings. It tastes good, a little Indian.

Barbecue skills

1. "direct barbecue" and "indirect barbecue"

There are many ways of barbecue, such as roasting, stewing, roasting and frying, among which "roasting" belongs to open fire barbecue, also known as direct barbecue; While others are called indirect barbecues.

First, direct barbecue

(1) Place the spherical carbon in the center of the carbon rack of the combustion furnace.

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

B, indirect barbecue

(1) spherical carbon is ignited and placed at both ends of the carbon frame.

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

(3) Cover the furnace cover, adjust the heat with air door, 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.

barbecue

(1) Spread a layer of charcoal on the charcoal net and pile it into a pyramid shape. Pour in accelerant such as alcohol to fully absorb the charcoal for about one minute, light the paper prepared in advance and put it into the furnace, and the charcoal will start to burn. If you are afraid of cleaning trouble, you can put a layer of aluminum foil under the charcoal, but the combustion will be affected to some extent.

(2) charcoal began to burn with a small amount of black smoke. Add a baking net at this time. After burning 10- 15 minutes, the open flame gradually decreased or disappeared, and white ash appeared on the surface of charcoal, indicating that the ideal barbecue temperature had been reached. At this time, spread charcoal evenly on it, and put your hands on the baking net, and your hands will feel warm.

③ Place the food to be barbecued evenly in the center of the grilling net, so as to make sure that the food is heated evenly everywhere.

(4) Adjust the position of food according to the need during the barbecue process, so that all parts are heated evenly. If you are grilling thick food such as steak, you should roast one side first and then the other side, otherwise it will be difficult to cook and may be burnt.

When barbecuing, don't forget to put a little oil on the skewers and turn the food from time to time. The food baked in this way tastes more fragrant and is not easy to burn. When the food is cooked, spread your favorite sauce and add seasoning.

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

Fourth, baking.

1, fire: first clean the oven and put it away, add charcoal (millet charcoal) and light it, let the charcoal burn fully, then cut the charcoal fire with tongs and spread a fire layer with a thickness of 1.5-2 cm.

2. Baking: Put the food skewers on the stove surface, and directly brush the meat and ribs with oil (both sides are brushed) and bake them repeatedly. The strings look like oil bubbles rolling, and the color turns white and yellow, indicating maturity. Chicken feet should be roasted until there is a frying sound, chicken wings should be roasted until they are browned, and chicken legs should be browned with a knife while brushing oil, and there is no blood spilling inside, indicating maturity. The baking time depends on the size of the heat and the type of skewers, but don't burn them. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or powder in time when the food is baked to 90% maturity. Brush it with oil, bake it a little, and you can sell it out of the oven. Do not eat spicy food without spicy powder.

3. vegetables >>

Question 8: What kind of meat can you roast at a barbecue to see your personal preference? Pork, beef, mutton, chicken legs and wings are all ok.

Maybe it's a personal habit. I am used to buying compound seasoning online.

It is made of 100 raw materials, pickled the night before, and then baked directly without sprinkling anything.

This kind of cigarette is smaller and less choking than baking powder.

Question 9: What are the foods and methods suitable for barbecue?

Due to different tastes, barbecue foods vary from place to place, and the common ones are as follows:

Meat: sausage, mutton, beef, chicken wings, various fish balls, shrimp balls, tribute balls, cuttlefish balls, lamb tenderloin, lamb ribs, chicken neck, chicken treasure, sheep whip, etc.

Fish and shrimp: fish (all kinds), squid, cuttlefish larvae, shrimp, snail meat, dried fish, crabs, scallops and fresh shellfish.

Vegetables: corn, sweet potato, mushroom, potato, green pepper, radish, lettuce, onion, broccoli, taro, yam and garlic.

Fruits: bananas, sugar cane, pineapple.

Others: bread, steamed bread, steamed buns, sesame cakes, biscuits, chocolate, cotton candy, bean gluten, bean curd skin, dried bean curd and silkworm chrysalis.

Food diversification

Barbecues are not always based on meat, and vegetables and fruits are just as delicious to burn. Of course, the first choice for healthy barbecue of vegetables is corn, which is not only golden and delicious, but also easy to fill the stomach. In addition, sweet potato is also a good choice, which is rich in cellulose and beneficial to the intestines.

When choosing meat, you might as well eat more seafood, including crabs, shrimps, scallops and fish. Cooking method can put seafood in tin foil, add a small amount of soy sauce after cooking, and it tastes delicious. As for the vegetables that can be burned, there are many choices, and persimmon pepper is the first choice. In addition, broccoli, tomatoes and Flammulina velutipes are also good. Are they wrapped in tin foil? Any sliced vegetables can be eaten in the barbecue oven for 3~5 minutes.

Preparation before barbecue

1. Selection of materials

Pork: Choose pork ribs, pork belly with tender waist and buttocks and a little more fat, so that the roasted meat will not be too dry.

Beef: you can choose beef ribs, tender and tough; Beef shoulder is the most tender barbecue.

Chicken: Any part is a good material for barbecue.

Seafood: Anything is fine, but you must choose something fresh.

Vegetables and fruits: mainly root tips, mushrooms and fruits and vegetables with little juice, such as corn, green peppers, pineapples and bananas.

pickle

Chicken: soak it in lemon and sprinkle some starch to make the meat more tender.

Seafood: the seafood taken out of the refrigerator should not be marinated for more than 30 minutes.

Barbecue tips

1. Different ingredients and different baking methods.

Barbecue slices: The sliced meat is thin and can be cooked in about 3 minutes. It is not advisable to bake it for too long, otherwise the meat will become hard or burnt, which is not delicious. Pork must be cooked well before eating, and beef should not be roasted well, otherwise it will destroy the freshness of meat.

Seafood and fish: Clams and fillets are best wrapped in tin foil when barbecuing, so it is not easy to burn the skin of the fish, and it is easy to store delicious soup. Barbecue for about 2 ~ 3 minutes, the fish fillets will bulge and you can eat them.

Temper, hot dogs, sausages, etc. Try to use a small fire. Except vegetables, it is best to put them in tin boxes and barbecue them with slow fire. The bigger the fire, the better.

Some food baking methods:

Black pepper steak (smoked, courtyard barbecue)

Before barbecue, slice walnuts and soak them in water for 30 minutes. Wash the steak, coat the right amount of tender pepper on the front and back, and then press the black pepper (powder) into both sides of the steak. Heat butter in a soup basin to melt, add lemon juice, garlic and soup, and stir well. When the fire is between the middle fire and the big fire, pour the walnut slices into the fire, then put the salted cattle on the baking net and cover the stove. The front and back of the steak need to be grilled 18-20 minutes, during which the steak is cut with a knife according to the texture and coated with lemon juice. Finally, heat the remaining lemon juice and pour it on the steak.

Related articles: Principles of choosing barbecue food (Figure)

Mixed vegetable kebab with cowboy meat (courtyard, outdoor barbecue)

3 kg of thick-cut cowboy meat, 60 g of mushrooms, 5 tomatoes, 2-3 green peppers and 2 onions.

Seasoning: half a tablespoon of soy sauce, 2 teaspoons of sugar, appropriate amount of black pepper, pepper powder and vanilla, and garlic salt 1 teaspoon.

1. Cut the cowboy bone (about 3cm×3cm), add seasoning and marinate for 30 minutes. Cut the vegetables into pieces.

2. String vegetables and cowboy meat with bamboo sticks.

3. Barbecue kebabs in the barbecue oven.

Hamburger roast chicken for 3-4 people (courtyard barbecue)

Cut the chicken into pieces and put it in a ceramic tile container. Pour soy sauce, garlic, lemon juice, ginger and peanut oil on the chicken and stir well. Marinate at room temperature for 30 minutes and put on a baking net. After 3-4 minutes of medium fire, the chicken nuggets turn brown. At this time, the chicken pieces are turned over, and the other side continues to be roasted, and can be eaten after 3-4 minutes. If you eat with peanuts ... >>