Meat food is the protagonist of barbecue food, which 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: live fish, fresh squid, live shrimp, hairy crabs, scallops and so on. , must be fresh. Fresh squid will curl directly on the fire and 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 and fruits 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.
Pasta and bean products can be selected: steamed bread slices, bread slices, tofu blocks, yuba and so on. It's delicious and can fill your 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. You can also choose different flavors of barbecue sauce according to your personal preference. Blending oil is indispensable for barbecue. Brush on the ingredients during barbecue to keep the food fresh and tender. Barbecue sauce is available in supermarkets, and it can also be replaced by other sauces such as hot sauce. If you are worried that too much salt will increase the burden on your kidneys, you can choose to make some carrot sauce and tomato sauce.
Ha ha! Choose for yourself!
It depends on what you want to bake.
If you roast a sheep's thigh, all you need is meat, oil and some salt.
We'll find our own wood for a fire as a support or something.
Generally, you can take a stove specially filled with liquefied gas with you.
Meat: sausage, mutton, beef, chicken wings, various fish balls, shrimp balls, tribute balls, cuttlefish balls, lamb tenderloin, lamb ribs, chicken neck, chicken treasure, sheep whip, etc.
Fish and shrimp: fish (all kinds), squid, squid larvae, shrimp, snail meat, dried fish, crab, scallop and fresh shellfish.
Vegetables: corn, sweet potato, mushroom, potato, green pepper, radish, lettuce, onion, broccoli, taro, yam and garlic.
Fruits: bananas, sugar cane, pineapple.
Others: steamed bread, steamed buns, biscuits, biscuits, chocolate, marshmallows, bean curd skin, dried bean curd, silkworm cocoons.
Department food baking method:
Sliced beef with black pepper (smoked, courtyard barbecue)
Before barbecue, slice walnuts and soak them in water for 30 minutes. Wash the beef slices, coat the right amount of tender pepper on both 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 big fire, pour the walnut slices into the fire, then put the pickled beef slices on the baking net and cover the stove. The front and back sides of beef slices need to be baked for 18-20 minutes, during which pits are carved on the beef slices according to the texture with a knife and lemon juice is continuously applied. Finally, heat the remaining lemon juice and pour it on the beef slices.
Mixed vegetable skewers with cowboy meat (courtyard, outdoor barbecue)
3 kg of thick-cut cowboy meat, 60 g of mushrooms, 5 tomatoes, 2-3 green peppers and 2 onions.
Seasoning: 2 teaspoons of soybean oil and sugar, appropriate amounts of black pepper, pepper powder and nasal spray, garlic salt 1 teaspoon.
1. Cut the cowboy bone (about 3cm×3cm), add seasoning and marinate for 30 minutes. Cut the vegetables into pieces.
2. String vegetables and cowboy meat with bamboo sticks.
3. Barbecue kebabs in the barbecue oven.
Hamburger roast chicken for 3-4 people (courtyard barbecue)
Cut the chicken into pieces and put it in a ceramic tile container. Pour soy sauce, garlic, lemon juice, Jiang Mo and peanut oil on the chicken, stir well, marinate at room temperature for 30 minutes, put it on a baking net, cook for 3-4 minutes on medium fire, turn the chicken pieces brown, then continue to bake the other side, and serve after 3-4 minutes. It will taste better if you mix it with peanut butter and chopped green onion.
Roasted yam and potatoes (outdoor barbecue)
Spread butter, cream or cooking oil on the surface of yam eggs and potatoes, then wrap them in thick aluminum foil paper, cover the oven and bake them for about one and a half hours on medium heat, rolling occasionally during the period, so that all departments are evenly heated. Before serving, you can open an X-shaped mouth in the dish. According to your favorite spices such as salt, pepper, butter, dairy products, onions, etc. Baked yam eggs and potatoes will definitely have different tastes.
Banana with nasal spray (courtyard barbecue)
First, grind the brown sugar into final particles, peel the banana with a nasal spray, and then roll it in brown sugar powder to make the sugar powder stick around the banana meat. Take another frying pan, put vegetable oil on the bottom of the pan, and arrange the bananas sprinkled with powdered sugar neatly in the pan. Sprinkle Ceylon cinnamon and light yellow oil on bananas, then pour in lemon juice and red wine. Put the banana with frying pan in the oven, cover the oven and bake it indirectly. /kloc-After 0/5-20 minutes, the banana has become very soft. At this time, take out the frying pan and serve. If mixed with clouds, it tastes better with ice cream.
Barbecue food calories: 1 sausage: 90 calories, fish balls: 10 calories, 150 calories, whole chicken wings: 150 calories, and sweet potatoes: 1 calories.
Four main points to pay attention to when eating barbecue
Choosing low-fat food requires both barbecue and health, so you must know how to choose food. The following are the calories contained in some barbecue foods: 1 bar: 90 calories, 10 fish balls: 100 calories, 10 cuttlefish balls: 150 calories, 1 chicken wings:/kloc-0. You may wish to refer to the calorie list of food to choose food.
Beware of the sweetness trap: In order to add more sweetness to the food during barbecue, many people like to constantly spread honey on the barbecue food. In fact, if you want to add more flavor to 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 and mustard, to increase the natural flavor of food.
First, food.
The choice of food can be based on their own tastes and hobbies. Generally speaking, the foods suitable for barbecue are meat, fish, seafood, vegetables, fruits, pasta beans and so on.
Meat food is the main barbecue food. 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 recommended to go to the supermarket to buy pickled mutton kebabs, and check the shelf life when buying them. If you need to pick the mouth and stomach of kebabs, you can make them yourself. Be careful not to choose frozen meat when making, and cut the meat pieces not too big and not too broken. Marinate with salt, vegetable, ginger juice, onion juice, etc. , and wear it with a bamboo stick. Fish and seafood can be selected: 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. Fresh cuttlefish and cuttlefish larvae can be fixed with bamboo sticks or toothpicks if they are roasted directly on the fire. If you want to save trouble, you can also go to the supermarket to buy processed shrimp skewers, fresh shellfish skewers and other semi-finished products similar to mutton skewers.
Vegetables, fruits and vegetables can adjust the type of barbecue, so that people will not 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 a thinner yam; Choose smaller taro; Sweet potatoes are best peeled and sliced; Wash the vegetables; I especially recommend garlic. It's delicious when roasted, and it also has the function of sterilization. It's 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. Be especially careful, and it is best to cut a small mouth first. There are ready-made vegetable skewers in the supermarket, which is said to be delicious.
The finished products of pasta and beans can be selected as follows: steamed bread slices, sliced flour fermented with water, small sesame cakes, cooked steamed buns, tofu 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 are different from yuba, and they need barbecue sauce to flavor them. If you choose tofu blocks, you can go to the rest 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 placed for a long time to prevent oxidation and discoloration. The variety of food preparation should be rich and heavy, not just kebabs, but also meat and vegetables. The number of dishes depends on the number of people, not too little, not too little, too much to avoid extravagance and waste.
Second, seasoning
The basic ingredients are: cumin powder, salt and pepper (which can replace salt), black pepper, Chili powder, blended oil, sugar water, and barbecue sauce with different flavors can also be selected according to personal preferences.
Recommend a series of ingredients for small glass bottles. The small bottle is easy to carry, and the inner cover with holes is easy to smear. It is a good choice whether at home or in the wild. Blending oil is essential 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. After smearing, it can be poured into a cup and brushed on food with a small brush. Sugar water can be an excellent barbecue and increase the mouth and stomach. However, when sugar is heated 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 recommended to use less in the future. There are not many barbecue sauce supermarkets, and other sauces such as hot sauce can be used instead. If you don't bother, you can make it cheaper according to your 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 paste to make it moderately sticky.
L bean paste
Cooked bean paste mixed with cooking wine, sugar, lemon juice and Jiang Mo.
L ketchup
Tomato paste mixed with Chili oil, soy sauce, salt and chicken soup.
L sweet sauce
Sweet sauce is a mixture of Chili oil, soy sauce, sugar and lemon juice.
1. Selection of materials
Pork: Choose pork ribs, pork belly with tender waist and buttocks and a little more 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.
Chicken: Any part is a good material for barbecue.
Seafood: Anything is fine, but you must choose something fresh.
Vegetables and fruits: mainly root tips, mushrooms and fruits and vegetables with little juice, such as corn, green peppers, pineapples and bananas.
pickle
Chicken: soak it in lemon and sprinkle some starch to make the meat more tender.
Seafood: Take the seafood out of the refrigerator for no more than 30 minutes.
Barbecue tips
1. Different ingredients and different baking methods.
Barbecue slices: The sliced meat is thin and can be cooked in about 3 minutes. It is not advisable to bake it for too long, otherwise the meat will become hard or burnt, which is not delicious. Pork must be cooked well before eating, and beef should not be roasted well, otherwise it will destroy the freshness of meat.
Seafood and fish: Clams and fillets are best wrapped in tin foil when barbecuing, so it is not easy to burn the skin of the fish, and it is easy to store delicious soup. Barbecue for about 2 ~ 3 minutes, the fish fillets will bulge and you can eat them.
Temper, hot dogs, sausages, etc. Try to use a small fire. Except vegetables, it is best to put them in tin boxes and barbecue them with slow fire. The bigger the fire, the better.
2. Use of charcoal
The best choice of fuel is charcoal. Try not to use chemical charcoal. The special flavor of barbecue food comes from the aroma of barbecue food at high temperature of charcoal. Therefore, choosing charcoal is the basis of enjoying food. Good quality charcoal fire generally burns for a long time and has good fire performance. It is better to choose the branch part of charcoal than the whole tuber, otherwise it is not easy to ignite. When igniting, a pack of 5 kindling will be put, and 5 kindling will be put at a time. Don't bake charcoal until it becomes transparent and hot. Don't bake the charcoal until the surface is completely burned, which will easily make the food dye black.
Clean the grill
Brush the grill with oil before grilling food to prevent it 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.
Turn over in time
Once food is served on the grill, it will not only prolong the cooking time, but also destroy the protein and harden the meat. 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.
Replenish water
In the process of barbecue, the longer the time, the greater the loss of water and oil and the drier the taste. So in the process of barbecue, we should brush some barbecue sauce on the food to keep it moist, but be careful not to brush too much at a time, which will make the food too salty.
Use salt
Salt can be used to flavor. 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 burning with charcoal fire, which will 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.
7. Diamond-shaped roast mark
Authentic diamond-shaped roast marks can definitely add icing on the cake to barbecue technology. It is not difficult to bake a diamond-shaped roast mark. First, the temperature of 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.
Barbecue healthy chifa DIY
Although barbecue is delicious, it still worries us: because barbecue is easy to cause cancer, sometimes eating it will spoil our stomach. Nutritionists tell us: in fact, paying more attention to the process of baking and eating can be delicious and healthy. Let's see which barbecue methods are wrong:
Mistake 1: charred substances are easy to cause cancer, and when meat oil drops into charcoal fire, polycyclic aromatic hydrocarbons will volatilize with smoke and attach to food, which is also a strong carcinogen.
Solution: It is best to wrap it with aluminum foil when grilling to avoid eating carcinogens. Once it is burnt, you must throw away the burnt part and never eat it.
Mistake 2: Too much barbecue sauce is usually marinated with soy sauce before barbecue. When roasting, you need to add a lot of barbecue sauce, which will lead to too much salt.
Solution: The best way is to marinate with low-salt soy sauce, so you don't need barbecue sauce; Or 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 for holding raw and cooked food during barbecue are not separated, and the bowls, plates, chopsticks and other utensils for holding raw and cooked food are not separated, which is easy to cause cross infection and eat bad stomach.
Solution: Prepare two sets of tableware to avoid polluting cooked food.
In addition to barbecue methods, you can also find ways to solve the problem that barbecue is too greasy.
Worry 1: Too much fat. Barbecue materials are generally high-calorie foods such as meat. Coupled with the use of barbecue sauce, the fat content is too high, which is easy to cause body fat accumulation.
Solution: Try to choose fish with high content of lean meat and fatty acid when choosing barbecue materials, and don't eat fat meat. In addition, you can also eat some vegetables together to reduce greasy. In addition, chewing slowly and exercising after meals are all good ways to consume fat.
Worry 2: Too much cholesterol and too little fiber. Barbecue is often dominated by meat and seafood, with high cholesterol content and insufficient fiber intake.
Solution: Choose more foods such as water bamboo and green pepper, and eat more fruits with high vitamin C content such as oranges. These fruits are not only low in calories and rich in vitamins, but also rich in pectin and fiber, which can promote defecation and lower cholesterol. In addition, vitamin C also has a good anti-cancer effect. (fashion)
Barbecue skills
1. "direct barbecue" and "indirect barbecue"
You may ask: isn't barbecue just burning meat and other foods on the fire? No, there are many ways of European barbecue, such as cooking, stewing, roasting and frying, among which "cooking" belongs to open fire barbecue, also known as direct barbecue; While others are called indirect barbecues.
First, direct barbecue
(1) Put the ball carbon in the center of the barbecue carbon rack.
② Put the vegetables and meat in the center of the baking net and barbecue directly.
B, indirect barbecue
(1) spherical carbon is ignited and placed at both ends of the carbon frame.
② Meat and vegetables are placed in the middle of the barbecue grill.
(3) Cover the furnace cover, adjust the heat with air door, and cook food by smoking and stewing.
2. Master the barbecue time and temperature of common foods.
The quality of barbecue food is influenced by many factors, such as the length of barbecue time, the mastery of cooking temperature, the choice of barbecue equipment and even the environment at that time. To achieve the best barbecue effect, the above factors can not be ignored, especially the control of barbecue time and duration is the key.
Generally speaking, indirect barbecue takes longer than direct barbecue.
3. Basic steps of assembly, ignition and barbecue
First, prepare the components and carbon materials of the barbecue, then assemble the barbecue, bracket and shell according to the instructions, and then ignite the barbecue carbon.
1. Spread a layer of carbon on the carbon net and pile it into a pyramid shape. Pour in alcohol and other combustion improvers, and let the charcoal fully absorb for about one minute. Light the paper prepared in advance and put it in the furnace, and the charcoal will start to burn. If you are afraid of cleaning trouble, you can put a layer of aluminum foil under the charcoal, but the combustion will be affected to some extent. 2. Charcoal began to burn with a small amount of black smoke. Add a baking net at this time. After burning 10- 15 minutes, the open flame gradually decreased or disappeared, and white ash appeared on the surface of charcoal, indicating that the ideal barbecue temperature had been reached. At this time, spread charcoal evenly on it, and put your hands on the baking net, and your hands will feel warm. 4. Place the food that needs to be barbecued evenly in the center of the grill net, and strive to heat the food evenly everywhere. 5. Adjust the position of food according to the need during the barbecue process, so that all parts are heated evenly. If you are grilling thick food such as steak, you should roast one side first and then the other side, otherwise it will be difficult to cook and may be burnt.
Diamond roast mark
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.
Barbecue grill
The common types of barbecue ovens in the market are apple oven, rectangular oven, portable oven and so on. Apple oven has the most pleasing appearance, rounded outline and large capacity. Generally, it is separated by two layers of cover nets, which are used for stewing and smoking respectively. Moreover, there are wheels and handles, which are convenient for changing positions at will during the barbecue process, showing the exquisiteness and thoughtfulness of the owner. However, the shelf height of the apple oven is not adjustable, so it is not easy for tall or short people to find a comfortable barbecue posture. The rectangular furnace has a wide cross section, which is convenient for several people to operate at the same time and creates a happy atmosphere. The wooden frame protruding from both sides can also put some plates and food to reduce the rush. If you don't want to take up too much space, exquisite portable stoves are also a good choice. Honker, Pathfinder and other brands have this kind of stove. The advantages of this kind of stove are that the height of barbecue grill is adjustable, the firepower is easy to control, and the price is cheap, within 100 yuan.
Barbecue charcoal
Common charcoals in the market are combustible charcoals, machine-made charcoals and machine-made charcoals. Combustible charcoal is available in outdoor stores and is divided into square and cake shapes. There is a combustible layer on the surface of combustible charcoal, which is easier to ignite than ordinary charcoal. The disadvantage is that it is more expensive, and a small box costs more than 100 yuan. The price of 4 kg of ordinary charcoal is only 20 yuan, but the inside varies in size, which easily leads to uneven firepower and short burning time, so charcoal must be continuously added during baking. Machine-made charcoal is actually a mixture of charcoal and coal, pressed into a hollow polygon, and the composition of coal can be seen from charcoal ash. This kind of charcoal has the advantages of uniform size, long burning time, uniform firepower, no smoke and low price. Many professional barbecue shops choose this charcoal, but the ignition process is laborious.
Drill bit, fish clip and knife
Choose one that is easy to clean and disinfect. Whether it is a fish-shaped brazing rod or a long brazing rod with bifurcated top, it is practical and convenient, which completely meets the shape requirements of flat fish and chicken wings.
The secret of outdoor barbecue
Barbecue in your own yard can show the convenience of modern life in terms of water and food, but you should follow the example of the ancients burning the ground, so let Bian Xiao teach you some secrets of ignition!
First, spread a layer of carbon on the carbon net, pile it into a pyramid shape, and then pour in combustion improvers such as alcohol to let the carbon fully absorb for about one minute. If flammable charcoal is used, there is no need to add any combustion improver. The prepared paper is lit and put into the furnace, and the charcoal begins to burn. If you are afraid of cleaning trouble, you can put a layer of aluminum foil under the charcoal, but the combustion will be affected to some extent.
At this time, charcoal began to burn with a small amount of black smoke. At this time, the baking net was added, and after burning 10 ~ 15 minutes, the open flame gradually decreased or disappeared, and white ash appeared on the charcoal surface, indicating that the ideal barbecue temperature had been reached. At this time, spread the charcoal evenly with a charcoal fork and put your hands on the baking net to test the temperature. It's better for your hands to feel warmer. At this time, you can greet them with big fish and big meat.
There are many kinds of food processing methods, such as burning, stewing, roasting and frying, among which "burning" belongs to open fire barbecue, also known as direct barbecue; While others are called indirect barbecues. Therefore, barbecue also needs to master certain skills.
Direct barbecue
(1) Put the charcoal in the center of the barbecue charcoal rack.
② Put the vegetables and meat in the center of the baking net and barbecue directly.
Indirect barbecue:
Through the apple oven.
(1) After the charcoal is ignited, put it at both ends of the charcoal rack.
② Meat and vegetables are placed in the middle of the barbecue grill.
(3) Cover the furnace cover, adjust the heat with air door, and cook food by smoking and stewing.