Griddle charcoal grills are slightly more tedious to prepare. Some, like old-fashioned shabu-shabu, require the preparation of smokeless, specialized charcoal in addition to grilling utensils. In addition to building a fire to burn the charcoal, you have to keep adding charcoal during the grilling process to keep the fire going. 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 also 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 really unhygienic. The correct use of tableware, so that you can enjoy the delicious safe and hygienic.
Clamps, forks, spatulas, these three tableware is indispensable in the barbecue "Three Musketeers". Clamps are mainly used to clip raw food; forks can be used to fix and test the degree of rawness of the food; and spatulas are very useful tools for turning the food.
Charcoal: Charcoal is an essential fire-making material for charcoal grilling. When choosing charcoal, choose smokeless barbecue charcoal; you should pick heavier, sturdy lump charcoal.
Brush: The 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 into the sauce and brush on the grilled meat, so prepare a few more to avoid confusing flavors.
Iron Brush: Used to clean the food residue on the grill mesh to avoid the residue sticking 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 a slightly longer one to avoid burning your hands.
Salt: Salt can be used for flavoring. In addition, in the barbecue process, many foods containing more fat will drip oil after heating, these oil drops by the charcoal fire will produce a very high flame scorching the 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 a problem.
Six tips for grilling meat
Don't think that grilling meat is just a simple matter of tossing the meat a few times, and then casually smearing some of the sauce will be all right. In fact, the effort is not the same, the flavor of the roast is not the same. If you don't believe me, you should follow the notes listed below to bake a try, guaranteed to bake a good flavor!
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 food grilled when the charcoal is hot, choosing good charcoal is the basis for enjoying delicious food.
2. Before grilling food, brush the grill with a layer of oil to prevent food from sticking to the grill. Always use an iron brush to remove the residue on the grill and 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 be selected ribs, waist, buttocks on the tender and slightly fat pork, 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 about scorching, keep turning over and over. In fact, this instead of prolonging the cooking time, but also destroy the protein, resulting in hard meat. 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 grid, that protein is not fully heated, hard pull will only tear the protein fibers, 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 wet, and increase the flavor, but be careful not to brush too much at a time, and cause the 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 icing on the cake. In fact, it is not difficult to grill a diamond-shaped grill marks, the first requirement of the charcoal temperature to be hot enough, and then put the food on the grill at a 30-degree angle, when the food is fully heated to the opposite direction of the food to 30-degree angle, you can form a diamond-shaped grill marks. Do the same with the other side of the food, and you're good to go.
Homemade barbecue sauce
There are a lot of barbecue sauces on the market, but they're not always to everyone's taste, and the same ones every time can get boring. Try some of the recommended sauces below, and they may be right up your alley!
* Yakisoba Sauce
Ingredients: 2 teaspoons soy sauce, 1 teaspoon each of sugar, rice wine, and rock sugar, and 2 teaspoons each of shiba inchi, dried seaweed, and ground ginger.
How to make: Mix all ingredients well.
* Hot and Spicy Sauce
Ingredients: 1/4 cup lemon juice, 2 tbsp ketchup, 1 tsp each chili oil, chili sauce, black pepper powder, 1 tbsp each oyster sauce, minced chili pepper, yellow wine, brown sugar, 1/2 tsp minced garlic.
Method: Mix all ingredients well.
* Sour Plum Sauce
Ingredients: 3 sour plums, 2 teaspoons each of sour plum preserves and granulated sugar, 1 teaspoon of white vinegar.
Method: Mix all ingredients well.
* Apple Sauce
Ingredients: 1 apple (cored and beaten into sauce), 1/2 cup apple juice, 1 teaspoon white vinegar, 1/2 teaspoon mustard, 1 teaspoon each honey and onion, salt and pepper to taste.
Method: Mix all ingredients well.
* Five-flavor Sauce
Ingredients: 2 teaspoons each of soy sauce, sesame oil, balsamic vinegar, white vinegar, 3 teaspoons each of ketchup, 1 teaspoon each of minced ginger, garam masala, and minced chili.
How to make: Mix all ingredients well.
* Garlic Sauce
2 teaspoons garlic paste, 3 teaspoons soy sauce, 1 small teaspoon each of monosodium glutamate (MSG), rice wine, and white vinegar, 1 teaspoon granulated sugar, and pepper to taste.
Method: Mix all ingredients well.
Method of grilling
Direct grilling
①Place the ball of charcoal in the center of the oven charcoal rack.
②Place the vegetables and meat in the center of the iron rack and hang the lid on the edge of the stove.
Indirect grilling
①Light the charcoal pieces and place them at the ends of the charcoal rack.
②Meat and vegetables are placed in the center of the grill.
③Cover the grill and adjust the fire with the damper to cook the food by smoking.
The method of barbecue not only applies to meat, poultry, fish and other animal raw materials, but also can be applied to plant-based raw materials and rice, noodles and other raw materials, barbecue can be divided into the following categories:?
1. open grill:?
The raw materials to be grilled with seasoning marinade, put in an open fireplace or fire pit, campfire on the iron frame, iron grill on the grill mature a method. The use of open-roasted method, due to the fire is more concentrated, baking to turn diligently, so that it is heated evenly, but also to grasp the distance from the fire, to ensure that inside and outside the maturity of the same. Roasted according to the grilling tools, can be divided into fork baked, baked and skewered three, fork baked is the raw material with iron or bamboo long stick, fork, put on the fire repeatedly baked, suitable for barbecue whole chickens, ducks, and fish and chunks of meat and other large volume of animal raw materials. Roasted grill is on the fire on the iron net or thin stone plate, the raw materials cut thin or cut into small pieces, placed on the top of the grill while eating method. For example, Korean barbecue and Japanese barbecue are sizzling grills. Another is skewer grilling, small pieces of raw materials with iron skewers or bamboo skewers, put on the fire grilled, such as Xinjiang grilled lamb kebabs, etc.?
2. Mud roast?
Chicken, fish and other raw materials by seasoning marinade, with lard, lotus leaves and other packages, and then wrapped in yellow mud to seal it tightly, placed in the fire grilled in a method, baking fire can not be too large, and to diligently turn, simmering baked, such as cracks to be found to immediately seal with yellow mud to prevent the burning of raw materials and inside, resulting in scorched skin.
3. Bamboo baking?
Bamboo grill is also known as tube grill, to be grilled raw materials, such as meat, poultry, vegetables, rice, etc. into the bamboo tube, sealed after the fire grilled to maturity of a grilling method, pay attention to select the length of 30 to 40 centimeters, diameter of 10 centimeters or more, both ends with a bamboo joints, and sealing the condition of the bamboo or moso bamboo tube to grill, fill in the raw materials must be sealed tightly after the mouth of the bamboo, the fire should not be too large, and constantly turn the bamboo tube
Suitable food for barbecue, due to differences in taste, barbecue food around the world is strange, the more common are the following categories:
Responders: rose onion - the same as the scholar originated six 1-23 00:46
Several kinds of barbecue practices
Cumin beef
Raw materials: lean beef 500 grams of fine salt 2.5 grams of MSG 5 grams of soda powder 1.5 grams of soda powder 1.5 grams of soda powder 1.5 grams of soda powder 1.5 grams of soda powder 1.5 grams of soda powder 1.5 grams of soda powder 1.5 grams of soda powder 1.5 grams of soda powder. grams of soda 1.5 grams of starch 20 grams of wine 20 grams of sugar 1 gram of ginger 5 grams of egg 20 grams of cumin 10 grams of chili 5 grams of pepper 1 gram of five spice powder 1 gram of vegetable oil 30 grams
Method: choose the top of the whole lean beef, cut crosswise into 0.3 centimeters thick slices, the basin, the first into the refined salt, soda, wine, ginger, five spice powder, egg, MSG and other mixing to taste, and then add the starch, Vegetable oil mix well, leave for 2 hours, and finally add chili powder, pepper and cumin powder mix well, you can bake.
Features: tender meat, spicy and fragrant, strong cumin flavor.
Skewered Chicken Tenderloin
Raw materials: chicken breast 500 grams of salt 2?5 grams of MSG 5 grams of wine 10 grams of pepper 1 gram of ginger 4 grams of garlic 5 grams of custard 4 grams of chili powder 5 grams of cumin 5 grams of pepper 1 gram of vegetable oil 10 grams of cornstarch 15 grams of onions 100 grams of green peppers 100 grams of
Measurement: Chicken breast cut into a 1?5 centimeter square diced into a basin, add, add, pepper, cumin and cumin. Add salt, monosodium glutamate, pepper, cooking wine, ginger, garlic, custard powder, starch and other mixing to taste, and then add vegetable oil, chili pepper, pepper and cumin powder after 30 minutes. Peppers, onions cleaned and cut into 1?2 cm square pieces, with bamboo sticks according to the order of meat, onions, meat, peppers, meat in order to wear a good skewer, can be on the shelf grilled.
Features: combination of meat and vegetables, strong and attractive aroma, unique flavor.
Gillette fillet
Raw materials: 500 grams of fish salt 2 grams of monosodium glutamate 5 grams of cooking wine 5 grams of custard 20 grams of starch 20 grams of egg 20 grams of pepper 1 gram of sesame oil
Methods: Fish remove the bone spurs, sliced into a 0?4 cm thick large piece of the basin, add refined salt, monosodium glutamate, cooking wine, custard, starch, pepper, egg liquid and other mixing to taste, then add sesame oil. Then add sesame oil and mix well, after 10 minutes in the fish on both sides of the custard powder, and gently compacted, can be fried.
Features: crispy outside, tender meat, light flavor, unique aroma.
Advice
Eggs and meat in the frying and grilling process, will produce cholesterol oxides and many other biologically active decomposition products, but also in the charred part of the 3-4 benzopyrene and other strong carcinogens, these products have a great cytotoxicity effect on the women's ovaries, mammary glands, uterus and other tissues, especially affinity, is very likely to become a catalyst for the development of cancerous tumors, and, of course, on the male role of carcinogenesis should also be underestimated. The effect on men's cancer is also not to be underestimated.
American scientists found that women often eat fried barbecue eggs and meat, will increase the risk of female cancer, such as every 2 days to eat 1 time than 1 week to eat 1 time, suffering from ovarian cancer, breast cancer and cervical cancer 3 times higher than 1 time a month to eat the incidence of 5 times higher.
So, in daily life to eat less fried barbecue meat and eggs and other fast food, reasonable nutrition, increase the intake of vegetables and fruits and coarse grains, is to prevent and reduce the occurrence of cancer and other modern diseases, the maintenance of health and the key measures and protection.
Of course, eating fried and barbecued food once or twice in a while is not enough to cause disease, and the danger is that it will be used as a regular work meals and home meals