Of course, barbecue is indispensable for barbecue. Common ovens are usually divided into 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 it, which will make the color more beautiful and taste better. Vegetables and fruits: mainly roots, mushrooms and hard fruits and vegetables with less juice, such as corn, green peppers, pineapples and bananas.

As soon as the dishes are served on the grill, people who are in a hurry are always worried that they will burn and keep turning over. In fact, it will prolong the cooking time, and it will 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 grid after turning over, it means that protein has not been completely heated, and hard pulling will only tear protein fiber, and if it is fish, it will form peeling phenomenon.

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

6. For people who have a certain barbecue foundation, baking authentic diamond-shaped roast marks can definitely add icing on the cake to barbecue technology. In fact, it is not difficult to bake a diamond-shaped roast mark. First, the charcoal fire is required to be hot enough, and then the food is placed on the grill at an oblique angle of 30 degrees. When the food is fully heated, the food is turned over at an oblique angle of 30 degrees in the opposite direction to form a diamond-shaped baking mark. Cook the other side of the food in the same way.