Common food types suitable for barbecue:

Meat: sausage, mutton, beef, chicken wings, various fish balls, shrimp balls, tribute balls, cuttlefish balls, lamb loin, sheep tendon, chicken neck, chicken gizzard, chicken fillet, sheep whip, etc.

Fish and shrimp: fish (all kinds), squid, cuttlefish larvae, shrimp, snail meat, dried fish, crabs, scallops and fresh shellfish.

Main categories:

Barbecue can be divided into direct baking and indirect baking. Direct baking can be divided into open fire and dark fire, and indirect baking can also be divided into iron plate, slate and copper plate, which have different requirements for charcoal. There are three kinds of charcoal suitable for barbecue in China.

Log charcoal can also be divided into fruit wood and miscellaneous wood. Fruit trees refer to hardwoods such as apples, pears and hawthorn with good taste, and miscellaneous trees such as poplars, Robinia pseudoacacia and pine trees with average taste.

Baking process:

1, fire: first clean the oven and put it away, add charcoal (millet charcoal) and light it, let the charcoal burn fully, then cut the charcoal fire with tongs and spread 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 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.

Baidu encyclopedia-barbecue