Eggplant, zucchini, mushroom, leek, potato, cabbage, beans, green pepper, mushroom, onion, cucumber, kelp, water spinach, banana. Corn. Tofu and so on. As long as you can think of anything that can't be baked, it's delicious. Leek and eggplant are brushed with hot sauce, Flammulina velutipes and garlic, which is highly recommended!
Bean products: dried bean curd, yuba, bean curd skin, dried bean curd.
Many vegetables can be wrapped in tin foil with some butter and salt, wrapped and placed on it, and can be eaten in 5 minutes. They are tender and nutritious.
1, spicy tofu: on the basis of the above flavors, add spicy powder after baking.
2, fish-flavored tofu: add edible fish powder to the original seasoning or add appropriate amount of ginger powder, fish coriander and so on after baking.
3. Garlic-flavored tofu: Add mashed garlic to the original flavor and bake it.
4, fruity tofu: according to your own taste, add bananas, apples and other flavors when cooking, each string can be 0.1g.
5, other fragrant tofu: add milk flavor, chocolate flavor and other edible flavors according to your own taste, there are dozens of kinds.
Baked vegetables are the same as meat, so they must be oiled when they are put on the shelves, otherwise they will be easy to dry.
Mushrooms: fresh mushrooms, big ones, divided into 4 parts, put them on the grill and grill them with oil consumption. You can bake it a little. If oil is used, there is no need to put salt.
Potatoes: Slice and bake, and turn over frequently, otherwise the outside is burnt and the middle is not ripe. Salad oil will be fine.
Flammulina velutipes: Wash it, cut off the roots and bake it at the roots. It also consumes more oil and tastes better.
Green pepper: Thick meat tastes better and can consume oil and salad oil.
Sweet potato: 2 layers wrapped in tin foil, sealed at both ends and buried with charcoal fire. If you pass a layer or two, it will be too burnt to eat. The second floor is quite delicious.
Corn: This is a technical job, which needs more practice.
Lotus root: Sliced and strung on bamboo sticks, baked with salt, pepper, octagonal noodles, pepper noodles, sesame oil and a little monosodium glutamate.
There are also leeks, broad beans, melons, potatoes, red peppers, onions, cauliflower, mushrooms and so on, which can be skewered on bamboo sticks for barbecue.
In addition, the skills of barbecue vegetables.
1, vegetables are easy to be covered by water droplets when cleaning. Be sure to use kitchen paper to absorb water after cleaning, or dry it before baking. Otherwise, the water droplets on the charcoal will produce smoke and dust, which is extremely unhealthy to inhale into the human body.
2. Prepare a bottle of olive oil. Vegetables are easy to dry and lose their minds, but if they are brushed with olive oil, they are not easy to burn, and the water and vitamins in vegetables are protected.
Bake one side first, then the other side. Don't always turn it over.
4. baking labels is also a landscape. At present, the barbecue labels available for barbecue are mostly wooden labels and iron labels. If wooden labels are used, they should be soaked in water for 30 minutes in advance to avoid being burnt.
5. Leave a "trace" of temptation. If you want to leave a cross mark on the vegetables, don't flip it easily. Until the barbecue grill leaves lines on the vegetables, and then turn the vegetables over. This is definitely a mouth-watering good suggestion.