China's diet and cooking have experienced four stages of development, including fire cooking, stone cooking, water cooking and oil cooking. Fire roasting is the most primitive cooking method. The most primitive operation method of fire roasting is burning and roasting. There are two explanations for baking: one is to make things burn, such as burning fire and firewood; Second, what is heated by fire or what is heated changes, such as boiling water and burning charcoal. The second layer means in-depth introduction, a cooking burn. Barbecue includes: smoking, baking and branding. Barbecue plays an important role in barbecue. Archaeologists found a portrait stone with mutton kebabs carved on both sides in a tomb of the late Eastern Han Dynasty unearthed in Neiwulipu Village, Linyi City, Shandong Province. Through research, it is found that the characters in these two paintings are Han Chinese, and the mutton kebabs they bake are beef kebabs. These two kitchen maps reflect the folk food customs in southern Shandong 1800 years ago. From the Neolithic Age to the pre-Qin period, roasting is the same as roasting, roasting and roasting. With the progress of cooking, although there have been boiled in water and boiled in oil, the way of baking has not disappeared, and there are many more patterns. Up to now, there are many kinds of roasting methods, such as white roasting, mud roasting, paste roasting, string roasting, red roasting, pickling roasting, crisp roasting, hanging roasting, noodle roasting, fork roasting, hook roasting, grate roasting, open hearth roasting, dark oven roasting, iron pot roasting, furnace roasting, bamboo tube roasting, bonfire roasting and so on, which show the delicious barbecue. Edit this paragraph | Preparation before barbecue: 1. Pork selection: 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. 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. 2. Pickled chicken: soak in lemonade and sprinkle some starch to make the meat more tender. Seafood: Take the seafood out of the refrigerator for no more than 30 minutes. Edit this paragraph | Back to the top barbecue 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 harden or burn, 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. The best choice for charcoal 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 surface without complete combustion, which will easily make the food dye black. 3. Clean the grill before grilling food, and 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. 4. Turn the food at the right time. Once on the grill, tossing and turning 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. 5. hydrating food in the barbecue process, 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. 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 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 roast marks Authentic diamond 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 roast mark. Edit this paragraph | Go back to the top barbecue menu and barbecue process: 1. Choose disease-free, non-toxic, non-perishable and brightly colored ingredients, such as pigs, cattle, sheep, chickens, geese, frogs, vegetables, fruits, formula 1, mutton skewers: 5 kg of fresh meat and appropriate amount of spices. Formula 1: 1.5 package of Xinjiang mutton kebabs (produced in Wuhan), 70-90g of monosodium glutamate (with freshness of 99%, all below), 36g of refined salt, extra fresh mutton 1 package (produced in Wuhan), ginger and chives (finely cut). Put the above raw materials into cut meat strips, mix them evenly, marinate for 65,438+00 minutes, and then string them with bamboo sticks. Formula 2 to be roasted: thirteen spices 1 00g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, secret oil, extra fresh1pack, and ginger onion. Put the above raw materials into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted. Note: the dry humidity of the above two methods is that mutton skewers can absorb spices without running water. When the water comes out, it will be thin and it is not easy to maintain the flavor. When you use oil, it is better to hold a handful of meat in your hand and feel moist without water. You can choose from two recipes, and you can mix dozens of foods. 2. Chicken wings, chicken tips, chicken legs, duck wings and other foods, such as chickens, geese, pheasants, quails, young pigeons and so on. The formula is as follows: 2 packages of spicy and smelly dry materials (made in Wuhan), 60 grams of refined salt, 90 grams of monosodium glutamate, 30 grams of ginger and leek, 20 grams of pine meat powder, 7 grams of sugar and 0/50 grams of sweet potato starch/kloc-0. If the mixture is dry and the ingredients can't be touched, it is necessary to add water appropriately so that the seasoning can be completely touched on the meat, not too thin. These are all baked with raw materials. 3. All kinds of chicken, duck and goose web. The formula is as follows: 5 kg of food is washed and put into the pot until it is submerged by water. Add110g refined salt, 80g ginger (crushed),100g monosodium glutamate, 50g fresh shallots and10g pepper for later use. 4. Fish: The formula for making all kinds of fish into semi-fish, fish skewers, whole fish and fish tails is: 5 kg of fresh fish, raw materials: thirteen spices 100g, 60g of refined salt, 90g of sugar, 80g of monosodium glutamate, extra fresh1/package, ginger and chives (chopped). Mix the above raw materials with fresh fish evenly, keep the same degree of dryness and wetness as mutton skewers, marinate for 30 minutes, and then put on mutton skewers for baking. Special reminder: In order to correctly master the marinating methods of various foods and bake out special flavors, our department specially changed the soaking method of "Xinxiang cellar water" to the method of directly marinating spices, in order to worry that you will not master the concentration and taste when using "Xinxiang cellar water". In this process, some compound finished spices already contain some Chinese herbal medicines. 5. Pork ribs: All animal ribs are made according to the following formula: 5 kg of fresh ribs, 13 kinds of spices 1 0g, 20 g of spiced powder, 36 g of refined salt, 30 g of pine meat powder, 8 g of sugar, 80 g of monosodium glutamate and extra fresh1kloc. Mix the above raw materials and ribs evenly, marinate them for 20 minutes, and then string them together for roasting. 6. Vegetables: pumpkin, eggplant, potato chips, potatoes, corncob, cabbage and other varieties. The formula is: sweet potato starch 500g, refined salt 1500g, monosodium glutamate (fine powder) 400g, extra fresh 1 two packs, thirteen spices 420g and sugar 30. 50 grams of Arnebia euchroma powder (edible spice) obtained by mixing the above ingredients evenly is bagged and baked. When putting the skewers on the stove, use a spoon to spread the powder on the vegetable blocks, and put about 1g for each skewer, with 0.5g on each side, and then bake them evenly with a brush dipped in oil. You can bake 3-5 strings of essence and taste it yourself, and then increase or decrease the amount of powder according to local tastes. 3. Wash the meat and vegetables to be roasted first, and then cut the meat into 2-4 cm long and 0.8 cm wide squares (which can also be customized): the ribs are priced according to your local market price; After scaling the fish, break it, gut it, wash it, and cut it into pieces 12 cm long or the whole fish with infinite length: lotus root is used to pierce the raw lotus root. Then the bamboo sticks are strung together: the meat is placed in a T-shape; Fish, eggplant and other large strings use two for each string. Four. Bake 1. Light a fire: firstly, clean the oven, put it away, add charcoal (millet charcoal) to ignite it, and then cut the charcoal fire with tongs, laying a fire layer with a thickness of 1.5-2 cm. 2. Baking: Put the food skewers on the stove surface, and directly brush the meat and ribs with oil (both sides are brushed) and bake them repeatedly. The strings look like oil bubbles rolling, and the color turns white and yellow, indicating maturity. Chicken feet should be roasted until there is a frying sound, chicken wings should be roasted until they are browned, and chicken legs should be browned with a knife while brushing oil, and there is no blood spilling inside, indicating maturity. The baking time depends on the size of the heat and the type of skewers, but don't burn them. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or powder in time when the food is baked to 90% maturity. Brush it with oil, bake it a little, and you can sell it out of the oven. Do not eat spicy food without spicy powder. 3. Put the vegetables on the stove surface, then add the vegetable powder, brush them evenly with an oil brush, toss and turn the eggplant and so on to bake it soft and yellow, sprinkle with spicy powder and cumin, brush it with oil and bake it for a few seconds before selling. Note: 1, vegetable oil and salad oil are used, and sesame oil and lard are prohibited. 4. When brushing oil, wipe off the excess oil on the cylinder, so that the strings on the brush do not fall into the fire and smoke. Attachment: preparation of fragrant sauce 1, ingredients: pickled pepper 500g, sesame sauce 150g, peanut butter 200g, chili oil 40g, garlic kernel 100g, pepper powder 30g, monosodium glutamate 80g, special fresh 1 package, and chicken essence. 2. Chop the pickled pepper first, peel and mash the garlic cloves. 3. Fill a porcelain with sesame paste, peanut butter, garlic powder, pepper, extra fresh 1, chicken essence, sugar, salt, etc. And stir evenly. 4. Burn the vegetable oil to 80% maturity, stir-fry with pickled pepper, then pour it into the prepared porcelain and cover it. Let it cool before you try it. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light. It becomes a delicious sauce.

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