Vegetables: roasted garlic, roasted leek, roasted beans, roasted peppers, roasted eggplant, roasted mushrooms, roasted Flammulina velutipes, roasted bean curd skin, etc.
Aquatic products: roasted clams, roasted clams, roasted oysters, roasted scallops, roasted shrimps, roasted crucian carp, roasted cod, etc.
Master the baking method:
Barbecue slices: Thin slices of meat can be cooked in about 3 minutes, and should not be roasted for too long, otherwise the meat will become hard or burnt, which will affect the taste. Pork must be cooked until it is fully cooked before it can be eaten, and beef should not be roasted until it is fully cooked, otherwise it will destroy the freshness of the meat.
Seafood and fish: Clams and fish fillets are best wrapped in tin foil when barbecued, so that it is not easy to scorch the skin of fish and it is easy to store delicious soup. Barbecue for about 2 ~ 3 minutes, and the fish fillets will bulge, so you can eat them.
Tempers, hot dogs, sausages, etc.: Try to use a small fire. Except vegetables, it is best to put them in a tin foil box and barbecue them by smoldering. The bigger the fire, the better.
The best choice for fuel is charcoal. Try not to use chemical charcoal. The special flavor of grilled food comes from the aroma of grilled food when charcoal is at high temperature. Therefore, choosing charcoal well is the basis of enjoying delicious food.
Good quality charcoal fire generally burns for a long time and has a good fire. It is best to choose the branch part of charcoal instead of the whole tuber, otherwise it will not be easy to light. At the time of ignition, for a pack of 5 kindling, put 5 kindling at a time. Don't bake the charcoal until it is transparent and red-hot. Don't bake it when the surface of the charcoal is not completely burned, which will easily stain and blacken the food.