What should I pay attention to in barbecue?

Three basic learning points of barbecue 1 ingredients should be completely deiced before baking: remember to put the spare ingredients in the cold storage. If the sliced meat still contains ice residue, it must be completely deiced before baking. Without thawed food, it is easy to burn outside, but it is still hard inside. Point 2: A moderate temperature is enough: after the fire is finished, the temperature is the best when the charcoal turns red and no flame can be seen. After putting on 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 temperature, so we should avoid big fire barbecue.

When barbecuing, it is recommended to spread aluminum foil paper on the iron net. If there is no aluminum foil, oil drops, and when 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. Point 3 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 very high. The tempura strung below is always uncooked, but the top is already burnt. In addition, some people will learn from barbecue shops and string different ingredients such as green pepper 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 better to bake separately.

You must keep turning over your face to check whether the food is cooked. Pick it up when it is cooked to avoid overcooking.

Slices cut like hot pot meat are very easy to make. When the fire is maintained at the above optimum temperature, it is turned once every 10 second, about 6-7 times, and the meat is completely discolored and ready to eat. If it is a thick piece of meat such as beef ribs, turn it every 20 ~ 30 seconds, and never burn it more than 1 minute!

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. Sprinkling a little sea salt on fresh meat can completely get 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!

Rice blood, black rice blood, you always can't tell whether it's baked or not! The key point of baking rice blood is to completely remove the ice and turn it every 30 seconds. When the rice blood can be folded gently, it means it is ripe. 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 to let the heat enter. Because the sausage is very thick, turn it 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 flame. If you are too lazy to tube the sausage, you can steam it first and then heat it on a charcoal fire.

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

Corn: It must be roasted with the best fire. 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 cooked degree. Bake until the corn kernels swell and become full and golden (as shown in the picture), indicating that they are baked. At this time, brush the sauce or cream and put it in the oven to cool 15 seconds.

Squid: Squid meat is thick, so it's best to blanch it before baking it, so as to avoid waste caused by baking failure. Before roasting, cut the belly and insert bamboo sticks on the left and right sides to let the squid spread out as a whole. It is also more convenient to turn over and bake until the squid flavor comes out. Barbecue guide 1. The method of skewering is to wash the meat and vegetables to be roasted first, and then cut the meat into square strips with a length of 2-4 cm and a width of 0.8 cm (it 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. 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 (charcoal is the best fuel, try not to use chemical charcoal. The special flavor of barbecue food comes from the aroma of barbecue food at high temperature of charcoal. Therefore, choosing charcoal is the basis of enjoying food. Good quality charcoal fire generally burns for a long time and has good fire performance. It is better to choose the branch part of charcoal than the whole tuber, otherwise it is not easy to ignite. When igniting, a pack of 5 kindling will be put, and 5 kindling will be put at a time. Don't bake charcoal until it becomes transparent and hot. When the surface of charcoal 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 lay 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. The strings look like oil bubbles rolling, and the color turns white and yellow, indicating maturity. Chicken should be roasted until it is fried, chicken wings should be roasted until it is browned, and chicken legs should be browned with a knife while brushing oil. There is no blood spillage inside, indicating maturity. The baking time depends on the size of the heat and the type of kebabs, but it must not be scorched. 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 and bake it a little. 3. vegetables should be strung on the stove surface, then add vegetable powder, brush evenly with oil brush, and turn over the eggplant. 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 sesame oil and lard. 4. After the brush is stained with oil, wipe off the excess oil from 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 paste 1 50g, 200g peanut butter, 40g chili oil, 30g garlic kernel100g pepper powder, 80g monosodium glutamate, extra fresh1package, and chicken essence. 2. Chop the pickled pepper first, peel and mash the garlic cloves. 3. Add sesame sauce, peanut butter, garlic powder, pepper powder, extra fresh 1, chicken essence, sugar, salt, etc. Put it in porcelain and stir well. 4. Burn the vegetable oil until it is 80% mature, add the fine foam of pickled pepper and stir-fry until fragrant, then pour it into the prepared porcelain, cover it, and let it cool before tasting. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light, and it will become a delicious sauce.

Third, master the baking method 1. Barbecue slices: Thin meat slices can be cooked in about 3 minutes, and should not be baked for too long. Otherwise, the meat will harden or burn and taste bad. Pork must be cooked well before eating, and beef should not be roasted well, otherwise it will destroy the freshness of meat. 2. Seafood and fish: When clams and fish fillets are barbecued, it is best to wrap them in tin foil, 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 tin boxes and barbecue them with slow fire. 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 foods on the fire? There are many ways of European barbecue, such as boiling, stewing, roasting and frying, among which "burning" belongs to open fire barbecue, also known as direct barbecue; While others are called indirect barbecues. A, direct barbecue ① Put the ball carbon in the center of the carbon rack of the barbecue oven. ② Put the vegetables and meat in the center of the baking net and barbecue directly. B, indirect barbecue ① After the ball carbon is ignited, it is placed at both ends of the carbon rack. 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. The barbecue time and calories of common foods are influenced by many factors, such as the length of barbecue time, the size of calories, 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 the components and carbon materials for the barbecue, then assemble the barbecue, bracket and apron according to the instructions, and then ignite the barbecue carbon 1. Spread a layer of carbon on the carbon net, pile it into a pyramid shape, and pour in combustion improvers such as alcohol to let the carbon 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 to 10- 15 minutes, spread the charcoal evenly at this time 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 strive 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 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.

5. Healthy Eating Barbecue is delicious, but it inevitably worries us: because barbecue is easy to cause cancer, sometimes it will spoil the stomach. Nutritionists tell us: in fact, paying more attention to the process of baking and eating can be delicious and healthy. Let's see which barbecue methods are wrong: Mistake 1: Burning too much substance is easy to cause cancer, and when meat oil drops into charcoal fire, the polycyclic aromatic hydrocarbons generated will volatilize with smoke and attach to food, which is also a strong carcinogen. Solution: It is best to wrap the barbecue in tin foil to avoid eating carcinogens. Once it is burnt, you must throw away the burnt part and never eat it. 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 too much salt. Solution: The best way is to marinate with low-salt soy sauce, so you don't need barbecue sauce; Or barbecue sauce should be diluted with drinking water before use. If it is too thin to stick, 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 is easy to cause cross infection and eat bad stomach. Solution: Prepare two sets of tableware to avoid polluting cooked food. In addition to barbecue methods, you can also find ways to solve the problem that barbecue is too greasy. Worry 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 also eat some vegetables together to reduce greasy. In addition, chewing slowly and exercising after meals are all good ways to consume fat. Worry 2: Too much cholesterol and too little fiber. Barbecue is often dominated by meat and seafood, with high cholesterol content and insufficient fiber intake. Solution: 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, outdoor barbecue other matters 1, need to bring scald medicine, Yunnan Baiyao is better 2, since it is a wild barbecue, clothes should conform to the wild environment, wear 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, hollow carbon 2 and steel carbon 4 are needed. Remember to use solid alcohol and bring some newspapers for the specific ignition. First grind the newspaper with alcohol, then light the newspaper and put carbon on it. First use hollow carbon, then use steel carbon. 4. Find a suitable weather, and the wind should not exceed level 3!