The casserole is mainly stewed, and the fire is soft, so it is not suitable for baking. Barbecue requires a relatively dry fire.

The practice of barbecue

Ingredients: pork (also applicable to other meats, such as beef and mutton) Seasoning: salt, soy sauce, sugar, cooking wine, oil, pepper, Chili powder and cumin. Practice: 1. Mix the right amount of salt, soy sauce, sugar, cooking wine and pepper evenly, and add a little chicken essence if you like. When they are fully mixed and the salt and sugar are completely dissolved, pour the seasoning on the pork and marinate for 1~2 hours. It doesn't matter if it takes a long time, it can be more delicious. 2. Rub pepper powder, cumin and a little oil on both sides of the marinated meat, and then barbecue on charcoal fire. Remember to turn over frequently when baking. The time depends on the size and thickness of the block you cut. Mainly experience, I usually bake for more than ten minutes. It can also be baked in the oven. The oven is set at 275~300 and baked for about 45 minutes.

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The practice of Korean barbecue

Material: beef 300g.

A (1 tbsp sugar, 2 tbsp sake, 1/4 pears)

B (2 tbsps of Korean soy sauce, 1 tbsps of chopped green onion, 2 tbsps of mashed garlic, 1 tbsps of sesame oil and 1 tbsps of sesame), and appropriate amount of vegetables (lettuce, sesame leaves, green peppers, Zekry, etc.). ).

Half root onion

C (half a teaspoon of Chili powder, half a teaspoon of sesame oil and one fifth of salt), 3 garlic.

Flavor adjustment:

2 tablespoons of soy sauce, half a tablespoon of Chili sauce, half a teaspoon of mashed garlic, half a teaspoon of sugar, half a teaspoon of chopped green onion, sesame oil 1 teaspoon, sesame noodles 1 teaspoon, and stir well.

How to do it:

1. Cut the beef into appropriate sizes, add A, and let it stand for about 1 hour to soak the seasoning.

2. Wash vegetables and control water. Slice the garlic. Cut green onions into 7 cm long and 3 mm thick, soak them in cold water, control the water, add A and put them in a bowl.

3. Mix beef 1 with B, and hand-mixed seasoning is easier to soak.

4. Preheat the mutton skewers with [thin-block baking] for 7 minutes, then put them in, bake them with [thin-block baking] for 7 minutes, take them out, turn them upside down, bake them for 7 minutes, and take them out.

5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time.

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The practice of Hungarian barbecue

Raw materials:

600 grams of beef (cut into 3-4 cm cubes).

20g vegetable oil

Chili powder 1/2 tablespoons

Fennel 1/2 teaspoons

Garlic (sliced) 4 petals.

Salt 1/2 teaspoons

300 ml of water

4-5 tomatoes

Green bell pepper 1

Starch 1 teaspoon

Exercise:

1. Heat vegetable oil, stir-fry chili powder, fennel and garlic slices, and stir-fry beef pieces until they become discolored. Add water and salt to boil and simmer for about an hour.

2. Cut the tomatoes into pieces, cut the green peppers into thick shreds, and put them in the pot for another half hour. If there is too much soup, starch can be added to thicken the soup.

Food Matching: Rice or mashed potatoes.

How to eat: Divide the beef into 4 plates, pour a little soup, and serve with 3-4 spoonfuls of rice or mashed potatoes. Eat with a knife and fork.

Features: bright red color, soft meat and heavy taste. Suitable for family dinner in winter.

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Shadie Indonesia barbecue

The practice is to cut mutton, chicken, beef or pork into small pieces and roast them on an open charcoal grill with sweet sauce or spicy peanut seasoning, which is light, refreshing and nutritious.

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Barbecue sushi

Main ingredients:

Japanese or Korean laver, 1 barbecue, 1 carrot, 250g rice. (available in the supermarket)

Seasoning:

Japanese soy sauce 1 tsp (or light soy sauce), salt 1 2 tsp, sugar 50g, white vinegar1tsp, green mustard.

Exercise:

1. Cook the rice until it is slightly soft, add a spoonful of sugar water (sugar water ratio is 4:6), and mix in salt and vinegar.

2. Take a piece of plastic wrap, spread it on the chopping block, then spread a piece of seaweed, and spread the mixed rice on the seaweed.

Put a barbecue, a thin radish and some green mustard beside you.

4. Wrap the rice in the inner core of barbecue, radish, etc. with laver. And roll it together, tightly rolled into a cylinder.

With a sharp knife, cut the long tube into sections and put it on a plate to enjoy.