Roasted vegetables: 1, vegetables are easily covered by water droplets when they are cleaned. 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.

Barbecue: 1. The material is suitable for people. My vegetables are green peppers and onions (pineapples are also good).

And the protagonist, chicken breast, chicken wings, shrimp, are all supporting roles.

2. Soak in salt, mushroom essence, soy sauce, cooking wine, sesame oil, cumin and spiced powder for ten minutes.

Wear a string.

1. Microwave preheating for 5 minutes.

2. Put the kebab on the test rack, and then put it in the microwave oven 10 minute (turn it over once in the middle).

3. Take out the barbecue sauce evenly and put it in the oven for 10 minute (turn it over once in the middle).

In fact, if the ingredients are tasted for a long time at first, the taste is not bad, and you can do without sauce. It just tastes better.

Roasted fresh squid: Roasted fresh squid with onion.

material

2 fresh squid, 5 shallots, 0 tablespoons of 65438+ white sesame seeds and 5 bamboo sticks.

condiment

Barbecue sauce 1 cup, wine 1 spoon, sand tea sauce 1 spoon, sugar 1 teaspoon.

The way of doing things

1. Cut the fresh squid, wash it, scrape off the film, cut it in half, cut the knife edge horizontally in each half, and then cut it into small pieces every 10 cm.

2. Wash the shallots, cut them into 5 cm wide pieces, put them in with bamboo sticks, and put some shallots in the middle of each fresh squid.

3. Mix all the seasonings evenly, brush them on the fresh squid with a brush, put them on the grill, brush the seasonings several times in the middle, and then take them off when the fresh squid is cooked.

Key tips

1. Fresh squid is also called through-pumping, and the cross-cutting knife edge can prevent curling when roasting, which helps the seasoning to stick, because the through-pumping surface is smooth and there is no knife edge, and the seasoning is easy to slide down.

2. Fresh squid is easy to cook when it is hot. When the surface is dry, it will be cooked, and it doesn't need to be baked for too long, so as not to harden the taste.