Open fire grilling means heating with an open fire, and the heat source is usually a variety of charcoal and electric grills. (Given that you are in the wild, it is best to bring a grill and charcoal briquettes.) Seasoning can be done before, during or after grilling, or a combination of all three. However, it should be noted that, when seasoning in the grill, if you use liquid seasoning, it should be brushed on the raw materials with a brush; if you use powdered seasoning, the amount should not be too much, otherwise it is easy to fall into the open fire, and the smoke generated by the combustion of the smoke will affect the dining environment. Open-flame grilled dishes have the color of gold, crispy outside and tender inside, as well as smoke and charred flavor.

There are three kinds of open-flame grilling:

1.

The raw materials to be roasted with seasoning marinade, put in an open fireplace or fire pit, campfire on the iron frame, iron grill on the grill to mature a method. The use of open-roasted method, due to the fire is more concentrated, baking to turn diligently, so that it is heated evenly, but also to grasp the distance from the fire, to ensure that inside and outside of the maturity of the same. Roasted according to the grilling tools, can be divided into fork baked, baked and skewered three, fork baked is the raw material with iron or bamboo long stick, fork, put on the fire repeatedly baked, suitable for barbecue whole chickens, ducks, and fish and chunks of meat and other large volume of animal raw materials. Roasted grill is on the fire on the iron net or thin stone plate, the raw materials cut thin or cut into small pieces, placed on the top of the grill while eating method. For example, Korean barbecue and Japanese barbecue are sizzling grills. Another is the skewer grilling, will be small pieces of raw materials with iron skewers or bamboo skewers, put on the fire grilled, such as Xinjiang grilled lamb kebabs and so on. Ming grill there is a difference between direct grilling and indirect grilling.

2. mud grilling?

Chicken, fish and other raw materials by seasoning marinade, with lard, lotus leaves and other wrapped, and then wrapped in yellow mud to seal it tightly, placed in the fire grilled in a method, baking fire can not be too large, and to diligently turn, simmering baked, such as found cracks to immediately use yellow mud to seal to prevent the burning of raw materials and inside, resulting in scorched skin.

3. bamboo grill

Bamboo grill is also known as tube grill, to be grilled raw materials, such as meat, poultry, vegetables, rice, etc. into the bamboo tube, sealed in the fire grilled to maturity of a grilling method, pay attention to select the length of 30 to 40 cm, diameter of more than 10 centimeters, both ends of the bamboo joints with the bamboo, and sealing the condition of the good bamboo or moso bamboo tube to grill, filled with raw materials must be sealed tightly after the mouth of the bamboo, the fire should not be too big, and keep turning the bamboo tube. Too big, and keep turning the bamboo tube, so that it is heated evenly, grilled and split the bamboo tube to eat, the original flavor with the fragrance of bamboo. Barbecue food, simple and practical, full of fun, but barbecue in the field, must pay attention to the safety of the fire, so as not to cause a fire, the joy of sadness.

Frying

It is the use of iron plates, frying pans, etc. for frying, using cooking oil as a heat transfer medium. Seasoning can be done before, during, or after grilling, or a combination of all three.

The difference between pan-frying and open-flame grilling is that pan-frying involves the addition of liquid seasoning, which allows the flavors to penetrate into the raw materials, resulting in pan-frying dishes with a variety of flavors and a softer texture.

The production of barbecue, regardless of the use of that kind of barbecue method, can be a wide range of choice of various animal and plant raw materials into the food. But because we are not professional barbecue chef, it is difficult to grasp the seasoning and barbecue operation, so often affect the quality of the dish. Barbecue dishes should try to use a variety of different main ingredients and seasonings to make.

Common food grilling time and fire mastery

Barbecue food good or bad by the length of time, the grasp of the fire, the choice of barbecue equipment and even the environment at the time and other factors. To achieve the best barbecue results, the above aspects of the factors can not be ignored, especially the control of the grill time and fire is the key.

In general, indirect grilling takes longer than direct grilling.

The following table lists the grilling time and heat requirements for common ingredients:

Note: The units of measurement in this table are British 1 pound = 0.454 kilograms; 1 inch = 2.54 centimeters

The following are some of the characteristic barbecue dishes, and we can use one of the similar methods as a reference for our drills.

Cumin Beef

Raw materials: 500 grams of lean beef 2.5 grams of salt 5 grams of MSG 1.5 grams of soda 20 grams of starch 20 grams of wine 20 grams of sugar 1 gram of ginger 5 grams of egg 20 grams of cumin 10 grams of cumin powder 5 grams of chili pepper 1 gram of five spice 1 gram of vegetable oil 30 grams of

Measurement: Choose the top grade of the whole lean beef, cut crosswise into 0.3-centimeter-thick slices, the pot. First into the refined salt, soda, cooking wine, ginger, five-spice powder, egg, monosodium glutamate and other mixing to taste, and then add starch, vegetable oil and mix well, placed for 2 hours, and finally add chili pepper, pepper and cumin powder and mix well, you can bake.

Features: tender meat, spicy and fragrant, strong cumin flavor.

Skewered Chicken Tenderloin

Raw materials: chicken breast 500 grams of salt 2.5 grams of MSG 5 grams of wine 10 grams of pepper 1 gram of ginger 4 grams of garlic 5 grams of custard 4 grams of chili powder 5 grams of cumin 5 grams of pepper 1 gram of vegetable oil 10 grams of cornstarch 15 grams of onion 100 grams of green peppers 100 grams of green peppers

Measurement: Chicken breast cut into a 1.5-centimeter-square diced into the basin, add the chicken breast, add the chili, pepper and cumin powder. Add salt, monosodium glutamate, pepper, cooking wine, ginger, garlic, custard powder, starch and other mixing to taste, and then add vegetable oil, chili powder, pepper and cumin powder after 30 minutes. Peppers, onions cleaned and cut into 1.2 cm square pieces, with bamboo sticks according to the order of meat, onions, meat, peppers, meat in order to wear a good skewer, can be on the shelf grilled.

Features: combination of meat and vegetables, strong and attractive aroma, unique flavor.

Gillette fillet

Raw materials: 500 grams of fish salt 2 grams of monosodium glutamate 5 grams of cooking wine 5 grams of custard 20 grams of starch 20 grams of egg 20 grams of pepper 1 gram of sesame oil

Method: remove the bone spines of the fish, sliced into a large piece of 0.4 centimeters thick into the pot, add refined salt, monosodium glutamate, cooking wine, custard, starch, pepper, egg, etc., and then add the sesame oil, and then add the sesame oil, and then mix well. Then add sesame oil and mix well. After 10 minutes, dip both sides of the fish into the custard powder and press gently, then fry and grill.

Features: crispy outside, tender meat, light flavor, unique aroma.

Advice:

Eggs and meat in the frying and grilling process, will produce cholesterol oxides and many other biologically active decomposition products, but also in the charred and crispy part of the 3-4 benzopyrene and other strong carcinogens, these products have a great cytotoxicity effect on the women's ovaries, mammary glands, uterus and other tissues, especially affinity, is very easy to become a cancerous catalyst for cancerous tumors, and, of course, on the male role of carcinogenics The fact that it is not a cancerous agent for men is not to be underestimated.

Scientists in the United States found that women often eat fried barbecue eggs and meat, will increase the risk of female cancer, such as every 2 days to eat 1 time than 1 week to eat 1 time, suffering from ovarian cancer, breast cancer and cervical cancer 3 times higher than the incidence of a month to eat 1 time higher than the incidence of 5 times.

So, in daily life to eat less fried barbecue meat and eggs and other fast food, reasonable nutrition, increase the intake of vegetables and fruits and coarse grains, is to prevent and reduce the occurrence of cancer and other modern diseases, the maintenance of health and the key measures and protection.

Of course, eating fried and barbecued food once or twice in a while is not enough to cause disease, and the danger is to take it as a regular work meal and home meal.

I don't know if you are satisfied with my answer? If you are satisfied, I hope you give me the points.