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 should be roasted until it is fried, chicken wings should be roasted until it is browned, and chicken legs should be browned with a knife while brushing oil. There is no blood spillage inside, indicating maturity. The baking time depends on the size of the heat and the type of kebabs, but it must not be scorched. 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 and bake it a little.
3. For vegetables, string them on the stove surface, then add vegetable powder, brush them evenly with oil brush, and turn over the eggplant. Baked soft and yellow. Sprinkle with spicy powder and cumin, brush with oil and bake for a few seconds before eating.
note:
1. Use vegetable oil and salad oil, and prohibit sesame oil and lard.
4. After the brush is stained with oil, wipe off the excess oil from the oil cylinder, so that the brush on the string will not fall into the fire and smoke.
Attachment: preparation of fragrant sauce
1. Material: 500g pickled pepper, 0/50g sesame paste/kloc-0, 200g peanut butter, 40g chili oil, 30g garlic kernel 1 00g pepper powder, 80g monosodium glutamate, extra fresh 1 package, and chicken essence/kloc-.
2. Chop the pickled pepper first, peel and mash the garlic cloves.
3. Add sesame sauce, peanut butter, garlic powder, pepper powder, extra fresh 1, chicken essence, sugar, salt, etc. Put it in porcelain and stir well.
4. Burn the vegetable oil until it is 80% mature, add the fine foam of pickled pepper and stir-fry until fragrant, then pour it into the prepared porcelain, cover it, and let it cool before tasting. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light, and it will become a delicious sauce.
Mastery of baking methods
Outdoor barbecue
Outdoor barbecue
Barbecue slice: 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 harden or burn, which will affect the taste. 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.
Charcoal use
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 surface without complete combustion, 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.
The use of 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.
Diamond 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 roast mark.