Barbecue, refers to fish, meat or vegetables skewered on an iron frame, carbon fire or high-temperature stoves through the moderate high temperature, so that the surface of the material to generate a hard film of golden brown, so that the flavor contained therein, made with a unique charred flavor of the cuisine. It can be divided into two types: direct fire grilling and inter-fire grilling. Direct fire grilling is a way of grilling food directly on the fire, and there are the following six types:

So-yaki: The food does not need to be seasoned, and it is grilled directly on the fire, which is more common for fish, and it has a deodorizing effect in addition to retaining the original flavor

Salt-yaki: The salt is applied to the whole body of the material, and then grilled. : Salt and soy sauce are applied on one side of the grill and miso on the other to add flavor, with fish, tofu, and white radish highlighting the mellow and unique flavor.

Kabayaki: When grilling long fish, the belly of the fish is cut open and bamboo strips are threaded through the fish, which resembles a cattail leaf at first glance, making kabayaki eel (grilled eel) the most famous.

Toriyaki: Grilling and shabu-shabu with a thick sauce on one side, and repeating the process until the ingredients are cooked through, is more commonly used for fatty fish and meats.

Undan-yaki: Egg yolks are mixed with sea urchin sauce and the sauce is spread evenly over seafood such as abalone and shrimp as it is grilled, giving it a bright yellow color that is very appealing.

The most common types of barbecue are bun-yaki, skewer-yaki, teppanyaki, teppanyaki, shell-yaki, kettle-yaki, rock-yaki and net-yaki. We have seen many stores using a mix of these types of barbecue, but skewers and miso grill are the most popular and the most affordable. Skewers are also categorized into metal and bamboo skewers depending on the size of the ingredients and the type of grill they come out of. Metal skewers are made of iron or stainless steel, and round skewers are more common than round skewers, but if you want to grill a full-sized fish, a flat skewer is suitable.

The selection of ingredients for the skewers is based on seasonal ingredients, with chicken breasts, wings, thighs, buttocks and even chicken skin being many people's favorites, so chicken has long been one of the most popular ingredients for the skewers.

Here's a look at the top five most popular kebabs at the moment: scallion and pork kebabs - toothsome chicken meat and skin with fragrant scallions is the most common combination for kebabs. Chicken meatballs - chicken thighs are grated into a puree, stirred with the puree cooked in wine, kneaded into a round shape with a little red miso and egg yolk, scalded in kombu broth, and skewered into bamboo skewers for grilling, with its dripping, mouth-watering gravy. Grilled Chicken Thighs - Grilled chicken thighs with bones and juices removed, eaten with a boozy feeling. Grilled Chicken Breasts - The perfect degree of doneness and freshness of flavor is quite popular among girls. Also, the chicken butt, with the cartilage roasted to a fluffy, greasy consistency, is a favorite of today's Japanese gourmets, so you might want to give it a try.

Beer is the most common drink to accompany barbecue, and cold beer with aromatic barbecue is always recognized as the best combination. After eating, the skewers should be put into the skewers prepared by the restaurant, and not used to pick teeth or placed anywhere, so that the barbecue trip can be a perfect ending.

Comprehensive skewers

Ingredients: 3 fresh shiitake mushrooms, 100 grams each of wild rice bamboo shoots and lotus root, 30 grams each of cooked quail eggs, shrimp balls, fish plates, Hanaji balls, bamboo rolled wheels, oiled tofu and burdock chunks, and 2 tablespoons of barbecue sauce.

How to make: 1, fresh shiitake mushrooms, peeled and cleaned; wild rice shoots, lotus root peeled, cleaned, cut into thick slices; burdock pieces, bamboo scroll wheel cleaned, cut into segments; flower branch balls, shrimp balls, cooked quail eggs, fish plate, oil tofu are cleaned. 2, all the ingredients were skewered into the bamboo skewers, placed on the grill until cooked, and then evenly coated with barbecue sauce back and forth 3 times, to be grilled into the flavor, served on a plate to bring out can be.

Crunchy barbecue focus should master the seasoning formula, grilling and other two important points, other easy to learn. The following process is described as follows:

One, the selection of materials

Where there is no disease, non-toxicity, non-rotting, fresh color pigs, cows, goats, chickens, geese, frogs, vegetables, fruits, and other types of food can be marinated in this method of grilling.

Second, the recipe

1, meat skewers:

5 kilograms of fresh meat should be added to the amount of spices.

Recipe 1: fresh Xinjiang lamb skewer material (Wuhan) 1.5 packages, monosodium glutamate (freshness in 99%, the following all with this freshness) 70-90 grams, 36 grams of refined salt, Special Fresh No. 1 1 packet (produced in Wuhan), ginger, scallions (chopped fine) 40 grams each, 7 grams of sugar, 25 grams of meat floss powder, 250 grams of sweet potato starch.

Put the above ingredients in the cut meat strips and mix well, marinate for 10 minutes can be skewered with a bamboo skewer to be grilled

Recipe 2: thirteen spices 100 grams of monosodium glutamate (freshness 99%) 70-90 grams of salt 36 grams of Special Fresh No. 1 1 package of ginger and scallions 40 grams of sugar 7 grams of meat fluff 25 grams of starch 250 grams of sweet potatoes.

Put the above ingredients into the cut fresh meat strips and mix well, marinated to 15 minutes can be skewered into a string to be grilled.

Note: the above two methods of meat dry humidity for the skewers can adsorb spices do not fall, do not flow as appropriate. There is water flow out of the thin, not easy to maintain the flavor, dry oil consumption, should be mastered in the hands of a handful of meat feel wet but not out of the water for the best.

The two formulas you choose to use, tuning skewers out of dozens of thousands of food.

2, chicken wings, chicken tips, chicken legs, duck wings and other all chicken, goose, grouse, quail, pigeon and other foods. The recipe is as follows:

5 kg of food need to add: spicy stink dry material (Wuhan production) 2 packages, 60 grams of refined salt, 90 grams of monosodium glutamate (MSG), Special Fresh No. 1 1 packet of ginger, scallions (finely chopped) 30 grams of the name of the loose meat powder 20 grams of sugar 7 grams of starch in the red department of 150 grams

Will be the above raw materials and 5 kilograms of food to fully stop the uniformity of the pickled 20 minutes to wear a skewer. If the mixing is dry, the material is not stained, you should add water appropriately, so that its seasoning is completely stained on top of the meat, should not be too thin. These are raw grilled.

3, chicken, duck, goose claws multiple varieties, the recipe is:

5 kg of food washed into the pot, add water until submerged, put 110 grams of refined salt, ginger (patted) 80 grams, 100 grams of monosodium glutamate (MSG), 50 grams of fresh head of scallions, peppercorns, 10 grams of medium heat to cook, to be claw bubbles big straighten, with the sign of a penetration that is broken can be salvaged after the cold, each string of 2 to wear to be baked.

4, fish: various types of fish worn half fish, fish string, whole fish, fish tail and other varieties of recipes for:

5 kilograms of fresh fish added raw materials: thirteen spices 100 grams of salt 60 grams of sugar 90 grams of monosodium glutamate (MSG) 80 grams of Special Fresh 1 1 packet of ginger, green onions (chopped fine) 40 grams, 60 grams of Piaoxiang Sauce (modulation of the latter), 150 grams of sweet potato flour.

The above ingredients and fresh fish fully mixed, dry and wet mastery with the same meat skewers, marinated for 30 minutes after threading the skewer to be grilled.

Special reminder: In order for you to correctly grasp the various types of food marinade method, baked special flavor to the Department of special "spice cellar water" soaking method to the spice direct marinade method, the purpose is to worry about the concentration of your use of the "spice cellar water" is not a good grasp of the flavor. The taste.

Some of the composite finished spices in this process already contain some of the spices of Chinese medicine.

5, ribs: all animal ribs are made according to the following recipe: 5 kg of fresh ribs, add 110 grams of thirteen spices, five spice powder 20 grams, 36 grams of refined salt, loose meat powder 30 powder, 8 grams of sugar, 80 grams of monosodium glutamate, Special Fresh 1 1 packet of ginger, green onions (chopped fine) 40 grams each, 150 grams of sweet potato starch.

The above ingredients and ribs mixed evenly marinated crispy 20 minutes on skewers to be grilled

6, vegetables: pumpkin, eggplant, slices, potatoes, corn on the cob, cabbage and other varieties of recipes for:

Sweet potato starch 500 grams, 1500 grams of salt, monosodium glutamate (fine powder) 400 grams of Special Fresh No. 2 packets of thirteen spices 420 grams of sugar 30 grams, sesame 150 grams. Comfrey powder (edible spices) 50 grams, mix the above evenly into the flavor powder bag spare

Roasted first wear a good string of vegetables placed flat on the stove, and then use a spoon loaded with powder poured on the vegetable block, each string of about 1 grams, each side of the 0.5 grams, in the use of a brush dipped in oil to brush the wet and evenly roasted. Into the amount of flavorings you can first bake 3-5 strings of their own taste, according to local tastes and then increase or decrease the amount of flavorings

Three, wear string

First of all, should be baked meat, vegetables, wash, and then cut the meat into 2-4 centimeters long, 0.8 centimeters wide, square meat strips (can also be customized): Spare ribs according to the market price of your place to determine their own cuts pricing; fish scaled after breaking open the removal of belly intestine washed and cut into pieces of up to 12 centimeters long! or a whole fish of unlimited length: lotus root through the raw lotus root. Then bamboo skewers threaded into a skewer: meat threaded into a d-shaped: fish, eggplant and other large skewers with two sticks per skewer.

Four, grilled

1, make a fire: first grill cleaned and put away, add charcoal (corn charcoal) lit, put the charcoal fully combusted, and then the charcoal with a poker shaved into a thickness of 1.5-2 cm high fire layer.

2, grilled: food skewers on the stove surface, where meat, ribs directly brush oil (both sides) grilled, and then turned over and over again. Skewers look oil bubbles rolling, the color turns white and yellow said ripe, chicken claws and other should be baked to have fried sound, chicken wings baked into a charred bubble large, chicken thighs baked while using a knife to break the mouth of the brush oil baked to charred, there is no blood inside the overflow said ripe. Roasting time should be based on the size of the fire,, skewers varieties, but never burnt. Brush oil while grilling, when the food is grilled to nine mature in time to sprinkle spicy powder, cumin angle or powder. Brush the oil, a little baking can be up for sale, do not eat spicy not to add spicy powder.

3, vegetables should be put on the string on the stove surface, and then add vegetable powder, brush with oil brush wet brush well, flip back and forth to the eggplant and other baked soft baked small baked yellow can be sprinkled with chili powder, cumin and then, brush the oil in the baked a few seconds to start the stove for sale.

Note: 1, with vegetable oil, salad oil, forbidden sesame oil, lard and so on.

4, brush dipped in oil should be wiped on the oil tank to remove excess oil, brush on the skewer does not fall into the fire smoke shall prevail.

Attachment: the modulation of fragrant sauce

1, ingredients: 500 grams of pickled peppers, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic, 30 grams of pepper powder, 80 grams of monosodium glutamate (MSG), Special Fresh 1 1 packet, 100 grams of chicken, 20 grams of sugar, 40 grams of refined salt.

2, the first pickled pepper chopped fine, garlic cloves peeled and mashed.

3, with a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, Special Fresh 1, chicken essence, sugar, refined salt and mix well.

4, with vegetable oil burned to eight mature into the pickled pepper fine foam fried incense, and then poured into the porcelain seasoned material in the lid, let cooled down and then tasted, if salty, the appropriate sugar MSG, light with a bit of salt that is into the floating sauce