Barbecue is loved by the majority of food lovers for its delicious taste. However, while ensuring that the color, flavor and aroma are complete, it should be baked in an oven to avoid carcinogens produced by charcoal grilling. At the same time, when eating barbecue, it is best to pair it with some fresh fruits and vegetables. Add some lemon juice and you have a delicious and healthy barbecue ready to eat.

You can cut the prepared meat into cubes or slices in advance and wash it under running water. After cleaning, add allspice powder, salt, peppercorns, bay leaves, soy sauce, onion, ginger, onion, garlic, etc. In the meat, just grasp it evenly with your hands. Because marinating meat for too long will produce harmful nitrite and other substances, it is usually enough to marinate for about 2 hours. Try not to marinate for a long time.

Barbecue:

Modern cooking tools are becoming more and more diverse. Various ovens, electric cake scales, etc. have barbecue functions. We can make full use of these modern office appliances. Because during charcoal grilling, the temperature generally exceeds 200 degrees, and barbecues easily produce polycyclic aromatic hydrocarbons at high temperatures, which are obviously carcinogenic. Therefore, the temperature of the oven can be adjusted below 200 degrees, and the temperature and time of the barbecue can be controlled as much as possible. Place the marinated meat in a baking pan. Place a layer of tin foil on the baking pan to prevent oil from dripping down during the baking process. Prepare some cumin and chili powder and sprinkle it on the surface of the meat, and mix well (according to personal taste, you can omit the chili if you don't like irritation). You can pour a little lemon juice into the meat before grilling to have a sterilizing effect. When the meat is almost ready, open the oven 2-3 minutes in advance and apply a little barbecue sauce.

Tips for eating healthy barbecue:

When eating barbecue, adding some spices, such as onions, ginger, garlic, etc., will relatively reduce the risk of cancer caused by barbecue. At the same time, when eating barbecue, pair it with some vegetables and fruits rich in vitamin C, such as green peppers, rapeseed, cauliflower, kiwi fruit, etc., to further reduce the risk of carcinogens. Because vitamin C has detoxification effect, it will also avoid the risk of cancer caused by eating barbecue. Finally, if you are not averse to alcohol, you can also soak the meat in some non-alcoholic beer for a few hours when curing the meat. This will also relatively reduce the amount of polycyclic aromatic hydrocarbons, but if you don’t like the taste of beer, you still don’t want to do it. Choose this method.