Recipe Meat skewers: 5 kilograms of fresh meat should be added to the amount of spices. Recipe 1: fresh frontier lamb kebabs material (Wuhan) 1.5 packets, monosodium glutamate (freshness in 99%, the following all use this freshness) 70-90 grams, 36 grams of refined salt, Special Fresh No. 1 1 packet (produced in Wuhan), ginger, scallions (chopped fine) 40 grams each, 7 grams of sugar, 25 grams of meat floss powder, 250 grams of sweet potato starch. Put the above ingredients in the cut meat strips and mix well, marinate for 10 minutes can be skewered with bamboo skewers to be grilled Recipe 2: Thirteen spices 100 grams, monosodium glutamate (99% freshness) 70-90 grams, 36 grams of refined salt, Special Fresh No. 1 1 packet of ginger and scallions 40 grams each, 7 grams of sugar, 25 grams of meat fluff, 250 grams of sweet potato starch. The above ingredients into the cut fresh meat strips, mix well, marinate to 15 minutes can be skewered to be grilled. Note: the above two methods of meat dryness and humidity for the skewers can adsorb the spices do not fall, not running water is appropriate. There is water flow out of the thin, not easy to maintain the flavor, dry oil consumption, should be mastered in the hand to hold a handful of meat feel moist but not out of the water for the best. Barbecue is popular in recent years a wide range of popular food, basically no off-peak season, if the hot weather in the south, winter business to be better. Barbecue can be said to be popularized from the Xinjiang barbecue lamb kebabs, through continuous development, barbecue style combined with regional characteristics of innovation and change, variety of diversity, in addition to sheep, cows, chickens, fish and many other meats, many vegetables and fruits can be used to grill. Grilled lamb kebabs are eaten only sprinkled with chili and cumin, but the evolution of the barbecue will generally be based on the local consumer tastes according to the mix of spices. Xinjiang grilled lamb kebabs as a representative of the popularity of barbecue, basically belongs to the lower class of popular food, there are street night market barbecue stalls and barbecue restaurant two ways of operation. Mongolian-style barbecue, lamb-based, take the meat with materials, taste is not nasty and not greasy, with the popular beef-based Korean barbecue was once synonymous with high-grade consumption. Peking duck production method is the use of hanging furnace method of roasting, first of all to use condiments coated in raw duck above, and then is to master the fire, duck ripening time for about 45 minutes. It is served with lotus leaf cake, green onion and sauce. There are many kinds of barbecue tools according to different methods, such as open-fire grilling, charcoal grilling, oven grilling, mud grilling, bamboo grilling, iron plate grilling and so on are all considered to be the category of barbecue. Commonly used tools for charcoal grilling are: barbecue grill, charcoal, brazier, knife, fish clips, toothpicks and so on. There are three kinds of charcoal on the market: flammable charcoal, charcoal and mechanism charcoal. Flammable barbecue charcoal has a layer of flammable layer on the surface, it is easier to ignite than ordinary charcoal, the disadvantage is that it is more expensive. Ordinary charcoal has the advantage of being cheaper, but the disadvantage is that it is of different sizes, uneven fire power when barbecuing, short burning time, and charcoal must be added in the process of barbecuing. Mechanism barbecue charcoal is a mixture of charcoal and coal, pressed into a hollow prismatic shape, this barbecue charcoal is uniform in size, long burning time, even fire, no smoke, the price is not expensive. Many professional barbecue stores choose this kind of barbecue charcoal, the disadvantage is that it is not suitable for ignition. Barbecue is divided into "direct barbecue" and "indirect barbecue". Direct barbecue is the ball of charcoal on the grill in the center of the charcoal grill, the dishes on the grill net in the center of the direct barbecue, there is no grill net and choose non-stick pan, such as Korean barbecue. Indirect grilling is done through the grill, the ball of charcoal is lit and placed at the ends of the charcoal grill, the dishes are placed in the middle of the grill, the lid is covered, the fire is adjusted with the damper, and the food is cooked by smoking. Generally speaking, the indirect barbecue method is longer than the direct barbecue method. Barbecue flavor is good or bad by the choice of raw materials, the length of barbecue time, the mastery of the fire, barbecue equipment, condiments and many other factors. To achieve the best barbecue results, the above aspects of the factors can not be ignored, especially the control of barbecue time and fire is one of the key. Suggestions for Guangdong barbecue: barbecue is connected with the night, the night is connected with the late-night snacks, Guangdong has the habit of eating late-night snacks, to seize the moment. Barbecue and cold beer has a childhood friend, in addition to the indispensable beer, you can also sell some freshly squeezed sugar cane juice and other fruit and vegetable drinks. Barbecue is of course without a barbecue grill, the common grill is usually divided into two categories of stone pots and net racks. The so-called stone pan is placed on the induction cooker or gas on the stone non-stick grill pan, and then put the food on the grill pan can be. The advantage of this tool is that it is relatively simple to prepare, very easy to use and very hygienic as the food does not come into direct contact with the fire. However, since it does not use charcoal, many people feel that the flavor is not authentic enough. This type of grill is widely used by many restaurants that serve both grilled and shabu-shabu, and for home use, it is available in shopping malls, either with the stove and grill pan or with a separate grill pan. It is worth noting that if you buy a separate grill pan, make sure it matches the size of your stovetop, otherwise it will not conduct heat evenly. A gridiron charcoal grill is slightly more tedious to prepare. Some, like the old-fashioned shabu-shabu, have to be prepared with smokeless special charcoal in addition to the grilling utensils. In addition to building a fire to burn the charcoal, you have to keep adding charcoal during the grilling process to maintain the heat. Although this method can sometimes be "hot" and sometimes may even make one's face grimy, most restaurants that specialize in grilling meat use this method because it is closer to nature and because food grilled over charcoal at high temperatures has a special aroma. As for home, in addition to homemade simple grill, many shopping malls also introduced a camping barbecue stove, although slightly more expensive, but very convenient and durable. There are charcoal, gas dual-purpose grill can be adapted to a variety of barbecue flavors. Barbecue essential items Many people do not pay attention to how to properly use barbecue cutlery, a pair of chopsticks clamped raw meat clamped cooked meat, although convenient, but it is not hygienic. Correct use of tableware, so that you can enjoy the flavor safely and hygienically. Clip, fork, spatula, these three tableware is indispensable in the barbecue "Three Musketeers". Clip, mainly used to clip the raw food; fork, can be used to fix and test the degree of raw and cooked food; spatula, is a very good tool to turn the food. Charcoal: Charcoal is an essential fire-making material for charcoal grilling. When choosing charcoal, you should choose non-smoking barbecue charcoal; you should choose the heavier and stronger lump charcoal. 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 used to dip the sauce and brush on the barbecue meat, and prepare a few more to avoid confusion of flavors. Iron brush: Used to clean the food residue stuck on the grill net to avoid the residue adhering to the food. Bamboo skewers: Used to thread grilled food, soak them in cold water before use to prevent them from drying out too much and catching fire or breaking during grilling. When choosing, choose slightly longer ones to avoid burning your hands. Salt: Salt can be used for flavoring. In addition, in the barbecue process, many of the fat-containing food will drip oil after heating, these oil droplets by the charcoal fire will produce a very high flame scorched food on the grid, if the water spray, will only produce soot contamination of the food, this time, as long as the fire sprinkled with some salt can be solved. Grilled meat six tips Don't think that grilled meat is just a simple meat tossed a few times, and then casually smeared some will be the sauce on everything is fine. In fact, different efforts, the flavor of the roast is not the same. If you don't believe me, you should try grilling once according to the notes listed below, and you will be guaranteed to get a good flavor from the grill! 1, if you are ready to make homemade grilled meat at home, then the choice of charcoal is the first important thing. When choosing charcoal, do not try to be cheap, some poor quality charcoal fire is not enough, or even do not burn at all; there are also burned will start a lot of smoke contamination of food. Good quality charcoal is generally neater and heavier, so it burns for a long time and has a good fire. Since the special flavor of charcoal grilled food comes from the aroma of the grilled food when the charcoal is hot, choosing a good charcoal is the basis of enjoying the delicious taste. 2. Before grilling food, brush the grill with a layer of oil to avoid food sticking to the grill. Brush the residue on the grill with an iron brush at any time to keep the grill clean so that the flavor of the food will not be affected. 3, you can grill many kinds of food, but the choice of materials is also very careful. Pork: must be cooked to fully cooked to eat, should choose ribs, waist, hip on the tender and slightly fat meat, so that the grilled meat will not be too dry. Beef: Choose beef ribs, which are tender and tough; beef shoulder is the most tender meat for roasting. Whether it is American beef or Australian beef, it should not be grilled until fully cooked for consumption, as it will destroy the tenderness of the meat. Chicken: Any part of the meat is good for grilling. If you soak it in lemon water and sprinkle it with cornstarch before grilling, it will make the meat more tender. Seafood: Anything goes, but make sure it's fresh. Fresh seafood is dense and elastic, and seafood taken out of the refrigerator should not be marinated for more than 30 minutes before grilling. When grilling squid rolls, brush a thin layer of egg yolk on top for a more beautiful color and better flavor. Vegetables and fruits: Roots, mushrooms, vegetables and fruits with less juice and harder texture, such as corn, green peppers, pineapple, bananas and so on. 4, food on the grill, anxious people are always worried that it will be scorched, keep turning over and over. In fact, this prolongs the cooking time, but also destroys the protein, causing the meat to become hard. When turning over the grilled food, the food must be heated to a certain degree before it is easy to turn over. If the flip, part of the food stuck in the net frame, indicating that the protein has not been fully heated, hard pull will only tear the protein fiber, if the fish will form the phenomenon of peeling. 5, food in the barbecue process, the longer the time, the greater the loss of moisture and grease, the more dry taste. Therefore, in the barbecue process should be in the food on the appropriate amount of brush some barbecue sauce, can keep the food wetness, and increase the flavor, but pay attention not to brush too much at a time, resulting in food too salty. 6, for a certain barbecue foundation for people, grilled out of the authentic diamond-shaped grill marks can definitely make the barbecue technology to add flowers. In fact, it is not difficult to grill diamond-shaped grill marks, the first requirement is that the charcoal temperature should be hot enough, and then place the food on the grill at a 30-degree angle, and when the food is fully heated, turn the food to the opposite direction of the 30-degree angle, which will form a diamond-shaped grill marks. Use the same procedure to cook the other side of the food on the grill. Homemade Barbecue Sauce There are a lot of barbecue sauces on the market, but they don't always suit everyone's taste, and the same sauce every time can get boring. Try some of the recommended sauces below, and they may be just the thing for you! * Barbecue Sauce Ingredients: 2 tbsp soy sauce, 1 tsp sugar, 1 tsp rice wine, 1 tsp rock sugar, 2 tsp each shibuya extract, dried seaweed and ginger powder. Directions: Mix all ingredients well. * Spicy Sauce Ingredients: 1/4 cup lemon juice, 2 tbsp tomato paste, 1 tsp each chili oil, chili sauce and black pepper, 1 tbsp each oyster sauce, minced chili, yellow wine and brown sugar, 1/2 tsp minced garlic. Directions: Mix all ingredients well. * Sour Plum Sauce Ingredients: 3 sour plums, 2 tsp each of sour plum preserves and sugar, 1 tsp white vinegar. Directions: Mix all ingredients well. * Apple Sauce Ingredients: 1 apple (cored and beaten), 1/2 cup apple juice, 1 teaspoon white vinegar, 1/2 teaspoon mustard, 1 teaspoon honey, 1 teaspoon each onion, salt and pepper to taste. Directions: Mix all ingredients well. * Gochujang sauce Ingredients: 2 tsp each soy sauce, sesame oil, balsamic vinegar, white vinegar, 3 tsp each tomato paste, 1 tsp each minced ginger, garlic paste, minced chili pepper. Directions: Mix all ingredients well. * Garlic Sauce 2 tsp minced garlic, 3 tsp soy sauce, 1 tsp each MSG, rice wine and white vinegar, 1 tsp granulated sugar, pepper to taste. Directions: Mix all ingredients well.

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