Generally speaking, barbecue stalls do not use barbecue sauce and honey. Cumin and Chili powder are packed in bottles, and sugar water can be added to soy sauce.
Seasonings used in the barbecue process are: oil, cumin, salt and pepper, soy sauce, barbecue sauce and honey.
Ketchup, Chili powder, mashed garlic, chopped green onion and bean paste are generally added according to the requirements of diners after food is put on the plate or added by diners themselves.
Here, I personally suggest preparing two kinds of soy sauce, one with sugar water for barbecue, and the other with garlic for diners to add themselves. )
Marinate the meat with sauce the day before the barbecue (barbecue stalls usually use soy sauce, so if you want to be famous, try using soy sauce)
When barbecuing, I don't need to turn over and brush the oil, because it is not fixed and depends on the actual baking situation.
Meat: chicken, pork, mutton, beef, etc.
Mutton kebabs: Then brush the soy sauce when it is half cooked, brush it after the first time when the soy sauce is basically absorbed by the meat, and sprinkle cumin when it is basically cooked.
Wings: tip, middle, calf and full wing.
(Generally, the tip of 3 wings is a string, 2 wings are a string, 2 calves are a string, and 1 all wings are a string. )
Tip of wing: Brush both sides with oil, and after the skin is cooked, slash it with a knife a few times, scraping both sides; Then brush the oil, brush the soy sauce after the oil is basically absorbed, brush the soy sauce for the first time after it is basically absorbed, and sprinkle cumin when it is basically cooked.
On the wing: oil on both sides. When the skin is ripe, cut 1 knife in the position of two bones in the wing with a knife. It is best to cut it deeper, which is easier to taste, and both sides should be cut; Brush soy sauce when some of the cut meat turns white, because the meat in the wings is thicker and can be brushed several times; Sprinkle cumin when it is basically cooked.
Calf: Brush oil on both sides. After the epidermis is cooked, draw a few times on the calf with a knife, and draw on both sides. When part of the cut meat turns white, brush soy sauce, because the calf meat is thicker, you can brush it several times. Sprinkle cumin when it is basically cooked (you can put more cumin)
Full wing: it is basically where the above three parts are cut with a knife, and everything else is the same.
Chicken thigh:
When curing, cut the chicken leg meat from the bone with a knife, cut 1 noodles, and then spread the cut meat with a short bamboo stick.
Roasting method: put it flat on the grill like other things and brush it with soy sauce when the meat turns white. You can brush it several times. Because the chicken leg is open, it should be noted that the seasoning should be evenly applied to all parts of the chicken leg. Remember to brush the oil and soy sauce on one side during the process, and sprinkle cumin evenly when it is basically cooked.
vegetables
The vegetables commonly used in barbecue are: leek, cauliflower, mushroom, green beans, cucumber, potato, lotus root, eggplant, corn and so on.
If you want to cook for a long time, you'd better wash the vegetables.
Leek: Brush both sides with oil, because leek is easy to burn, so it should be roasted in a place with fire but not very high temperature; Pay attention to brushing oil and soy sauce, and then sprinkle cumin when it is almost cooked.
When some leeks are baked together, they are usually stacked together. Note that each string of leeks should be oiled. When turning, change the order of leeks, put the middle one outside, brush soy sauce, and sprinkle it on each string when spreading cumin.
Cauliflower: Cauliflower is easy to burn, so pay attention to turning over and brushing oil when baking, especially the flower part; Cauliflower is not delicious, you can brush soy sauce several times, sprinkle cumin when it is almost cooked, but add cumin to improve the taste.
Mushroom
There are two kinds of mushrooms, one is dry and the other is raw.
Roasting method of dried mushrooms: brush oil on both sides before boiling. This kind of mushroom is easy to cook. Remember to brush the oil over the surface during the process, just brush the soy sauce 1~2 times, and sprinkle cumin after cooking.
Roasting method of raw mushrooms: brush oil on both sides and turn over; Before brushing soy sauce, cut both sides of mushrooms with scissors, and then brush soy sauce. Soy sauce can be brushed several times. This kind of mushroom has more water, so its taste is a little slow; When cooked, sprinkle cumin.
Fried green beans
Generally, it is pinched to the length of one finger, and then two ropes are used, so that the rope of green beans will not turn;
Baking method: Brush oil on both sides, because green beans are not easy to taste and are easy to burn, so be sure to turn over and brush oil during the process. Soy sauce can also be brushed several times and sprinkled with cumin when it is cooked.
Cucumber: Generally, it is sliced and baked, and both sides are brushed with oil. Brush the soy sauce when the oil stops dripping. Cucumber is a very watery vegetable, and it is not easy to taste when dipped in soy sauce. So when the cucumber is basically cooked, you can sprinkle more cumin and use cumin to taste it.
Potatoes:
Usually sliced and baked. Potatoes are easy to taste and not easy to paste, so they are relatively easy to bake.
Baking method: brush oil on both sides, turn over, brush soy sauce repeatedly for about 2 times, and sprinkle cumin after cooking.
lotus root
Lotus root should also be sliced, but not too thin. It is best to cut 1~ 1.5 cm to string together.
Baking method: Lotus root is not easy to burn, but it is not easy to taste and cook slowly. Therefore, it should be turned over several times. You can brush oil and soy sauce several times, and sprinkle cumin after cooking.
aubergine
There are two ways to bake eggplant, one is slicing and the other is whole.
Slice baking method: brush oil on both sides, eggplant will absorb more oil, so you can brush more oil; Brush the eggplant with soy sauce for 2~3 times after discoloration, and sprinkle cumin when cooked.
The whole baking method: Brush all the skins of eggplant with oil, and bake until the skins change color (don't burn them). Cut the eggplant in the middle, but don't cut it off, then brush the oil and soy sauce inside, and sprinkle cumin, garlic paste and chopped green onion after cooking.
corn
There are also two ways to roast corn, one is to use oil and the other is to use honey.
Oil roasting: evenly brush the oil on the corn, brush the soy sauce after the corn has absorbed the oil, brush the oil after the soy sauce has been absorbed, and so on until the corn is cooked; Corn does not ripen easily. In this process, we should pay attention to rolling the heating surface of corn to make it heated evenly. Because corn is difficult to taste, it is necessary to brush soy sauce repeatedly. Sprinkle cumin evenly after cooking.
Honey baking: brush the oil evenly on the corn, and then brush the honey after the oil is absorbed by the corn, and brush it several times. Pay attention to rolling the corn so that honey can fully cover the surface of the corn. Brush soy sauce when it is almost ripe until the corn is ripe, and finally sprinkle cumin.
Seafood: fish, shrimp, shellfish, oysters, etc.
fish
Generally used for barbecue are saury and squid. Saury is easy to cook, easy to taste and light in smell; Squid is more fragrant and chewy.
Saury: First, draw a few lines obliquely on the fish with a knife, then brush with oil, and then brush with soy sauce when the meat at the knife edge is cooked. Pay attention to turning over and brush with oil and soy sauce to make the fish fully tasty. When cooked, sprinkle with cumin and salt and pepper.
Squid: Squid should be scratched a few times with a knife and fully oiled, especially the beard part, which is the easiest to burn. Pay attention to turning over and oiling when roasting; When the squid noodles are cooked, brush them with soy sauce, turn them over several times, and sprinkle with cumin and salt and pepper after cooking.
shrimp
There are two ways to roast shrimp, one is shrimp and the other is shrimp.
Shrimp: Brush the whole shrimp with oil, brush the whole shrimp with soy sauce after the shell changes color, and sprinkle cumin and salt and pepper after the whole shrimp turns red.
Shrimp: Shrimp is easy to cook, so be careful not to burn it. Brush the oil thoroughly, brush the shrimp with soy sauce when it starts to change color, and sprinkle cumin and salt and pepper when it is cooked.
shellfish
No matter what kind of shellfish it is, the roasting method is similar. Generally, shellfish used for barbecue are: clam, scallop and so on.
Baking method: wrap the shellfish in tin foil, bake until the shells are open (scallops are usually open, so the time should be controlled by yourself), cut the upper end of the tin foil with scissors, and brush with soy sauce, because the shellfish itself already contains water, so brushing 1 time soy sauce is enough. After cooking, sprinkle cumin and salt and pepper, and add some mashed garlic according to customer's requirements (note that shellfish must be served with soup on a plate)
Oyster: Generally, oysters are half-shelled and can be roasted directly. Remember to brush soy sauce during the process, about 1~2 times. Sprinkle cumin and salt and pepper when cooking, and add some garlic to remove fishy smell according to customer's requirements.
Note that shellfish and oysters do not need to be oiled, and the original taste is better.
Others: ham, meatballs, sausages, dried bean curd, bean curd skin, steamed stuffed bun, ginkgo (this word can't be found, so use this "fruit" instead) and so on.
In fact, cooked food is best baked, and the baking method is basically the same.
Ham, meatballs, sausages: these are all foods that have been tasted. You don't need to brush soy sauce when baking. Pay attention to baking thoroughly. After cooking, sprinkle cumin on it.
Dried bean curd and bean curd skin: bean products should be turned over with oil, because they have no taste and moisture. You can brush soy sauce several times and sprinkle cumin when cooking (bean curd skin can also be rolled up and baked with coriander, which tastes good).
Small steamed bread: Brush oil fully, because small steamed bread is easy to paste, so when baking, you must pay attention to turning over and brushing oil, and sprinkle cumin after baking until the surface is golden (according to customer's taste requirements, it is decided not to brush soy sauce when baking).
Ginkgo: Brush the oil thoroughly. Ginkgo is not easy to penetrate. Pay attention to turning oil and soy sauce when baking, and sprinkle cumin when the edge of ginkgo is golden.