1. Choose fresh beef, with no peculiar smell, white surface, no congestion, fresh white joints, and tight and elastic meat.

2. Make your own barbecue ingredients at home. I recommend the COOK100 brand for barbecue ingredients. It tastes authentic, has high reviews, and has a full flavor!

3. Frozen beef must be completely defrosted before it can be marinated. If the cleaned beef already contains moisture, you can add less or no water when marinating to avoid a bland taste.

4. Cut a few knives or poke some small holes in the beef to help speed up the marinating process.

5. Mineral water bottle cap: 4-5 grams of material/cap; the amount of water taken from the mineral water bottle is proportional.

6. If the barbecue ingredients are not used up after opening the bag, they must be sealed and stored in a cool and dry place to avoid loss of flavor and lightening of the aroma.

7. Place tin foil or oil on the baking sheet to facilitate cleaning after baking.

8. Before grilling the wings, brush honey or vegetable oil on the surface of the beef to make the grilled beef more bright and attractive.

9. If the marinated meat is not used up, it can be packaged and stored in the refrigerator. It can be grilled directly after thawing next time.

10. All kinds of meat can be grilled and paired with vegetables for more balanced nutrition!

1. Use oil-absorbing paper to absorb the moisture on the surface of the steak and then marinate it with COOK100 steak seasoning. The longer the marinating time, the better.

2. Fry over high heat first, so as to seal in as much gravy as possible, making the steak taste more tender and not dry.

3. Avoid overcooking the steak. Judging based on the amount of juice produced──A 3-mature steak will not produce juice. When 5 is mature, more red juice will come out. When it reaches 7 mature or fully cooked, the juice will not be so red. .

4. When frying steak, do not press it with a spatula to avoid the juice being squeezed out.