ingredients: there are many ingredients suitable for barbecue, mainly including meat, fish, seafood, vegetables, fruits and pasta and bean products.

Meat food is the protagonist of barbecue food, so it 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 from: live fish, fresh squid, live shrimp, hairy crabs, scallops, etc., which must be fresh. Fresh squid will curl directly on the fire, and it 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, fruits and vegetables 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.

The pasta and bean products can be selected from: steamed bread slices, bread slices, tofu blocks, yuba and so on, which are not only delicious but also can fill the 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, and you can also choose barbecue sauce with different flavors according to your personal preference. Blending oil is indispensable in barbecue. Brushing it on the ingredients during barbecue can keep the food fresh and tender. It is available in supermarkets in barbecue sauce, and other sauces such as hot sauce can be used instead. If you are worried that excessive salt will increase the burden on the kidneys, you can choose to make some carrot sauce and tomato sauce < P > Hehe! Choose for yourself!

It depends on what you want to roast.

If you roast the lamb's thigh, you can just add some salt if you have meat and oil.

The wood we found at the beginning is ignited as a support, etc.

Generally, you can just take a stove specially equipped with liquefied gas.

Meat: sausage, mutton, beef, chicken wings, various fish balls, shrimp balls, tribute balls, cuttlefish balls, lamb loin, tribute balls.

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

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

fruits: banana, sugarcane and pineapple.

others: fermented flour and water, steamed bread, steamed buns, sesame cakes, biscuits, chocolate, cotton candy, bean gluten, bean curd skin, dried bean curd and cocoon.

Department food baking method:

Black pepper beef slices (smoked, patio barbecued)

Before barbecue, slice walnut and soak it in clear water for 31 minutes, wash the beef slices, apply proper amount of tender pepper powder on the right and wrong sides, and then press the black pepper (powder) into both sides of the beef slices. Heat butter in a soup basin to melt, add lemon juice, garlic and soup and stir well. When the fire is between medium fire and strong fire, pour the walnut slices into the fire, then put the marinated beef slices on the baking net and cover the stove. The front and back sides of the beef slices need to be grilled for 18-21 minutes, during which the pits are carved on the beef slices with a knife according to the texture and lemon juice is continuously applied. Finally, heat the remaining lemon juice and pour it over the beef slices.

Mixed vegetables skewered with cowboy meat (patio, outdoor barbecue)

Thick-cut cowboy meat 3 pounds, mushrooms 61 grams, tomatoes 5, green peppers 2-3, onions 2

Seasoning: 2 teaspoons of soybean oil sugar, black pepper powder, pepper powder, nasal spray grass, and garlic salt 1 teaspoon

1. Chopped cowboy bones (about. Cut vegetables into pieces.

2. string vegetables and cowboy meat with bamboo sticks.

3. Cook the meat skewers in the barbecue oven.

roast chicken hamburger for 3-4 people (patio barbecue)

cut the chicken and put it in a tile container. Pour soy sauce, garlic, lemon juice, chopped ginger and peanut oil on the chicken, stir well, marinate at room temperature for 31 minutes, put it on a baking net, and cook for 3-4 minutes with medium fire, then the chicken pieces turn brown, then roll and rotate, continue to bake the other side, and serve after 3-4 minutes. It tastes better if you mix it with peanut butter and chopped green onion.

Bake yam eggs and potatoes (outdoor barbecue)

Coat the surface of yam eggs and potatoes with butter, cream or cooking oil, then wrap them in thick aluminum foil paper, cover the oven, and bake for about one and a half hours on medium heat, occasionally rolling and rotating during this period, so that all departments can be heated evenly. Before serving, you can open an "X"-shaped mouth in the dish. According to your favorite seasoning such as salt, pepper, butter, milk food, onion, etc., the baked yam eggs and potatoes will definitely have a different taste.

Nose-sprayed banana (patio barbecue)

First, grind the brown sugar into final particles, peel the nose-sprayed banana, and then roll it in the brown sugar powder to make the sugar powder stick around the banana meat. Take another frying pan, spread vegetable oil on the bottom of the pan, and arrange the banana with powdered sugar neatly in the pan. Gently sprinkle Ceylon cinnamon on the banana, light butter, and then pour in lemon juice and red wine. Put the banana with the frying pan into the oven, cover the oven, and bake with indirect barbecue pattern. After 15-21 minutes, the banana has become very loose and soft. At this time, take out the frying pan and put it on the plate. If you mix it with clouds and eat it with ice cream, it tastes better.

calories of barbecue food: 1 sausage: 91 calories, 11 fish balls: 111 calories, 151 calories, 1 chicken wings: 151 calories, 1 sweet potatoes: 161 calories, and 1 steak (palm size): 251 calories.

Four points to pay attention to when eating barbecue

Choosing low-fat food should be both barbecue and healthy, so you should know how to choose food. Here are some calories contained in barbecue food: 1 sausage: 91 calories, 11 fish balls: 111 calories, 11 cuttlefish balls: 151 calories, 1 chicken wings: 151 calories, 1 sweet potatoes: 161 calories, and 1 steak (palm size): 251 calories. You may wish to refer to the calorie list of food to choose food.

beware of the sweet trap: when barbecuing, many people like to add more sweetness to the food. In fact, if you want to add more flavor to the food and keep it healthy, it is enough to apply honey once, and then you might as well choose natural condiments such as black pepper powder and mustard to increase the natural flavor of the food.

First, the choice of food can be based on your own appetite and hobbies.

Meat food is the main force of barbecue food, and 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 products are perishable and must be fresh. It is suggested to go to the supermarket to buy pickled packages of kebabs, and check the shelf life when buying. If there is a demand for picking the mouth and stomach of kebabs, it can be made by itself. When making, be careful not to choose frozen meat, and the meat pieces should not be cut too big or too broken. Marinate with salt, vegetarian, ginger juice, onion juice, etc., and wear it with bamboo sticks for later use. Fish and seafood can be selected from: live fish, fresh cuttlefish, cuttlefish 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 fresh cuttlefish and cuttlefish larvae are baked directly on the fire, they can be fixed with bamboo sticks or toothpicks. If you want to save trouble, you can also go to the supermarket to buy processed shrimp skewers, fresh shellfish skewers and other unfinished products like kebabs.

Vegetables, melons and fruits can adjust the types of barbecue, so people won't feel too greasy. Potatoes and corn are the most popular foods, 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 the finer yam; Choose smaller taro; Sweet potato is best peeled and sliced; Wash the vegetables clean; I especially recommend garlic, which is delicious when baked, and it has the function of killing germs, so it is very suitable for eating in the wild. Some fruits and nuts, such as apples, bananas and walnuts, can also be baked in the exam to see if they like it. It should be noted that chestnuts are easy to' explode' when roasted, so you should be especially careful, and it is best to cut a small mouth first. There are ready-made vegetable skewers in the supermarket, and I heard that they are delicious.

The finished products of pasta and beans can be selected from: steamed bread slices, slices made by fermenting flour and water, small sesame cakes, cooked small steamed buns, bean curd blocks, yuba, etc. These are all foods that people like and can fill their stomachs. Baked pasta 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 nasal spray 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 and yuba are different, and they need barbecue sauce to taste them. If you choose tofu blocks, you can go to the assured tofu shop and buy ready-made tofu blocks directly.

It is best to process all the food at home, peel and slice it before departure, and it is best not to leave it in the wild. Sliced food should not be left for a long time to prevent oxidation and discoloration. The types of food preparation should be rich and thick, not just kebabs, but with meat and vegetables. The amount of food depends on the number of people, not too little, too little, too much to avoid extravagance.

Second, the ingredients

The basic ingredients are: cumin powder, salt and pepper (which can be used instead of salt), black pepper powder, Chili powder, blended oil, sugar water, and you can also choose barbecue sauce with different tastes according to your personal preferences.

We recommend a series of ingredients for small glass bottles. Small bottles are easy to carry, and the inner cover with holes is easy to use. It is a good choice whether at home or in the field. Blending oil is indispensable in barbecue, which can make food easier to cook and ensure the freshness of food. Blending oil is best bottled in glass with good sealing performance, which can be poured into a cup and brushed on food with a small brush after application. Sugar water can be excellent in barbecue and increase the mouth and stomach. However, after heating sugar for a long time, it is easy to produce things that are not conducive to personal life and health, and sugar has a high calorie. It is suggested to use it less and later. There are not many supermarkets in barbecue sauce, so you can use other sauces such as hot sauce instead. If you don't bother, you can make it cheaper according to your own hobbies. Here are some cheap sauces.

l carrot sauce

Add a little soy sauce, chicken soup, salt, lemon juice and monosodium glutamate to the carrot mud to make it moderate in consistency.

l bean paste

cooked bean paste is mixed with cooking wine, sugar, lemon juice and Jiang Mo.

l tomato sauce

tomato sauce is mixed with Chili oil, soy sauce, salt and chicken soup.

l Sweet sauce

Sweet sauce is mixed with Chili oil, soy sauce, sugar and lemon juice.

1. Selection of materials

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

beef: you can choose beef ribs, which are tender and tough; Beef shoulder is the most tender meat for roasting.

Chicken: Any part is a good barbecue material.

seafood: everything is ok, but you must choose fresh ones.

Vegetables and fruits: mainly fruits and vegetables with sharp roots, mushrooms, less juice and hard texture, such as corn, green peppers, pineapples and bananas.

2. Pickling

Chicken: Soak it with lemon water and sprinkle some starch to make the meat more tender.

seafood: the marinating time of seafood taken out of the refrigerator should not exceed 31 minutes.

BBQ tips

1. Different ingredients, different roasting methods

Barbecue slices: Thin meat slices can be cooked in about 3 minutes, and should not be roasted for too long, otherwise, the meat will be hard or burnt, and it will not taste good. Pork must be cooked until it is fully cooked before it can be eaten, and beef should not be roasted until it is fully cooked, otherwise it will destroy the freshness of the meat.

Seafood food and fish: Clams and fish fillets should be wrapped in tin foil when barbecued, so that it is not easy to scorch the skin of fish and it is easy to store delicious soup. Barbecue for about 2 ~ 3 minutes, and the fish fillets will bulge, so you can eat them.

tempura, hot dogs, sausages, etc.: Try to use a small fire. Except vegetables, it is best to put them in a tin foil box and barbecue them by smoldering. The stronger the fire, the better.

2. Use of charcoal

The best choice for fuel is charcoal, and try not to use chemical charcoal. The special flavor of grilled food comes from the aroma of grilled food when charcoal is at high temperature. Therefore, choosing charcoal well is the basis of enjoying delicious food. Good quality charcoal fire generally burns for a long time and has a good fire. It is best to choose the branch part of charcoal instead of the whole tuber, otherwise it will not be easy to light. At the time of ignition, for a pack of 5 kindling, put 5 kindling at a time. Don't bake the charcoal until it is transparent and red-hot. Don't bake it when the surface of the charcoal is not completely burned, which will easily stain and blacken the food.

3. Clean the grill

Before grilling food, brush a layer of oil on the grill to prevent food from sticking to the rack. 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.

4. Turn it over in time

Once the food is on the grill, turning it over and over will not only prolong the cooking time, but also destroy the protein and make the meat hard. When baking food, the food must be heated to a certain degree before it is easy to turn over. If some food sticks to the net rack after turning over, it means that protein has not been completely heated, and hard pulling will only tear the protein fiber, and if it is fish, it will form peeling phenomenon.

5. Replenish water

The longer the food is roasted, the greater the loss of water and oil, and the drier the taste. Therefore, in the process of barbecue, you should brush some barbecue sauce on the food to keep the food moist, but be careful not to brush too much at a time, which will cause the food to be too salty.

6. Use of salt

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

7. Diamond-shaped roast marks

Authentic diamond-shaped roast marks can definitely add icing on the cake to the barbecue technology. It is not difficult to bake a diamond-shaped roast mark. First, it is required that the temperature of the charcoal fire is hot enough, and then the food is placed on the grill at a 31-degree oblique angle. When the food is fully heated, the food is turned to a 31-degree oblique angle in the opposite direction to form a diamond-shaped roast mark.

healthy way to eat barbecue DIY

Although barbecue is delicious, it still makes us worry: it is easy to cause cancer, and sometimes it will spoil our stomach after eating. Nutritionists tell us: In fact, pay more attention to the process of baking and eating, and you can have both delicious and healthy food. Let's take a look at which barbecue methods are wrong:

Mistake 1: Things that are burnt too much are easy to cause cancer, and when meat oil drips into charcoal fire, the polycyclic aromatic hydrocarbons generated will volatilize with smoke and attach to food, which is also a strong carcinogen.

solution: it's best to wrap it in aluminum foil when barbecuing to avoid eating carcinogens. Once burnt, be sure to throw away the burnt part, which is absolutely inedible.

mistake 2: too much barbecue sauce is usually marinated with soy sauce before barbecue, and a lot of barbecue sauce needs to be added when baking, which will lead to eating too much salt.

solution: the best way is to marinate with low-salt soy sauce, so there is no need to use barbecue sauce; Or the 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 used for raw cooked food are not separated when barbecuing, such as bowls, plates, chopsticks and other utensils used for raw cooked food are not separated, which easily leads to cross-infection and bad stomach.

solution: prepare two sets of tableware to avoid contamination of cooked food.

besides the barbecue method,