Barbecue owner of 20 years: Remember these five points, your barbecue will definitely be as good as mine! Learn in 2 Minutes

The article I share with you today is "Go out for a barbecue with family and friends, master 5 key techniques, and you will be the focus of the summer party." If you like my article, remember to follow and share!

Summer and barbecues always go well together. With the arrival of the hot summer, the barbecue stalls on the streets are gradually becoming more and more lively. Bring your family to barbecue and relax, or meet up with friends to chat about life, or have a picnic with colleagues. The "firework" contained in the barbecue, It’s not just food, it’s also the taste of life that food brings together.

Going to an outdoor barbecue stall to eat barbecue is naturally delicious and convenient. Just scroll down the menu and in a moment, barbecue, side dishes, and beer will be served. However, some people are worried about the unsanitary conditions of the ingredients outside (especially meat), and there are too many people and noisy people at the side stalls, which cannot achieve the purpose of relaxation and leisure at all. Let’s try to make delicious barbecue by ourselves!

The biggest problem with cooking barbecue yourself is that you are not professional enough. What tools are needed? How to choose ingredients? How to bake? How to prepare barbecue spices? These are all problems we have to solve. Barbecue owner of 20 years: Remember these five points, your barbecue will definitely be as good as mine! Learned in 2 minutes.

1. Selection of ingredients. This depends on your personal taste. The editor recommends several types of ingredients suitable for outdoor barbecue.

1. Seafood. Saury, squid, shrimp, conch, scallops, oysters, etc. are all particularly suitable for barbecue.

2. Meat. Among the meats, the editor likes pork belly the most. It is a combination of fat and lean, and it is grilled until it is sizzling and fragrant! Of course, there are also pure lean meats, chicken wings, mutton, kidneys, tendons, etc.

3. Vegetables. Common vegetables suitable for grilling include eggplants, peppers, potatoes, leeks, etc., and of course mushrooms such as enoki mushrooms, shiitake mushrooms, and king oyster mushrooms, which are also delicious when grilled. A little trick when roasting vegetables is to brush them with a layer of oil before roasting to lock in the moisture and make them taste better.

2. Pickle the ingredients. BBQ vegetables generally do not need to be marinated. They can be grilled directly after cleaning. The original flavor is particularly fragrant. If it is meat, it generally needs to be marinated, which will make it more flavorful and delicious.

The marinades required for marinating can be purchased in supermarkets or vegetable markets. If you don't buy it, you can also add some salt, chicken essence, Weijixian and Shisanxiang to marinate it yourself. The taste is also good. In addition, chopped green onion, minced ginger, etc. need to be added to remove the fishy smell.

There is another method that is also good. For 10 pounds of meat, you need to add a large handful of cumin powder, 1 tablespoon of oil, an appropriate amount of thirteen spices and chicken powder, and then cut half an onion and add it. Stir thoroughly and marinate for 1-2 hours before grilling.

3. Barbecue method. For outdoor charcoal grilling, you need to prepare a barbecue stove, charcoal (try to use block charcoal), alcohol blocks, fans, barbecue racks, bamboo skewers, etc. Of course, you can also choose to barbecue indoors in an oven or electric pan, which is somewhat similar to Korean barbecue.

Whether it is indoor or outdoor barbecue, there are three points to note: First, it is best to completely defrost frozen ingredients (please refer to my previous article for the method) before grilling, so that they taste more delicious; When grilling meat, there should be no open flame, otherwise the meat will turn black and have a burnt smell. For example, during the baking process, sprinkle some salt to quickly kill it. Third, it is best to use rapeseed oil or salad oil when grilling skewers. It is forbidden to use sesame oil and lard.

Barbecue steps:

Step one: Make a fire: Clean the oven, add charcoal and light it. After it is fully burned, spread the charcoal fire into a layer about 2 cm thick. Fire layer.

Step 2: Grill: Place the skewers on the stove, brush the meat directly with oil and grill, turning it from time to time. The skewers are ready when oil bubbles appear and the color turns white and yellow; the chicken wings and feet should be grilled until they make a sound of frying; the chicken legs should be scored with a knife a few times in advance, and then brushed with oil and grilled until brown. become. When baking, brush the food with oil while baking. When the food is baked until it is eight or nine times ripe, sprinkle with seasonings, brush with oil, and bake it briefly before eating.

4. Spice formula. The spice recipe is generally not leaked by barbecue stalls. The following is shared by a friend of mine who has been doing barbecue for 20 years. He no longer does it, so he gave it to me.

1. Spicy. Ingredients: 10g pepper, 20g aftertaste powder, 5g MSG (powder), 340g chili powder, 15g cumin powder, 100g pepper powder, 10g salt, stir evenly.

2. Cumin flavor. 100g chili powder, 200g cumin powder, 100g pepper powder, 5g salt, 15g aftertaste powder, 5g powdered MSG, stir evenly.

3. Salt and pepper flavor. Add 50g each of Sichuan peppercorns and refined salt to a pot and stir-fry until fragrant, let cool and then grind into powder.

5. Baking time. Different ingredients require different baking times.

1. Thin barbecue slices usually only take 3-4 minutes to cook. It is not advisable to bake them for too long, otherwise they will burn and become unpalatable.

2. Pork must be roasted until it is fully cooked before it can be eaten. Beef should not be roasted until it is fully cooked, otherwise the meat structure will be destroyed and it will not taste so tender. Roast it like a steak until it is mature at 1.3.5.7. Can.

3. Seafood and fish: When grilling fish fillets, it is best to wrap them in tin foil, so that the fish skin is not easily scorched. Use a smoldering method to grill. The hotter the fire, the better. It can maximize the Preserve the delicious soup.