A Complete Guide to Outdoor BBQ 1. Food Meat is perishable, so be sure to choose fresh ones.

It is recommended to go to the supermarket to buy packages of marinated meat skewers, and check the shelf life when purchasing.

When making your own, be careful not to choose frozen meat, and don’t cut the meat into too large pieces, and don’t mince it too much.

Marinate with salt, MSG, ginger juice, onion juice and other seasonings, pierce it with bamboo skewers and set aside.

The chicken wings should be marinated one day in advance, add a little dark soy sauce or red soy sauce, then add various five-spice powder, fresh chili powder or thirteen spices and other seasonings, add some chicken essence (MSG contains carcinogens after heating), and sprinkle some when grilling

fine salt.

Pickled foods need to be placed in the refrigerator and packed before leaving to keep them fresh.

Sausages should not be grilled over strong fire, otherwise the surface of the sausages will easily turn black and mushy. Be careful to turn them over frequently and eat them with Western mustard for a more authentic taste.

Live fish must first be scaled, gutted, washed, and marinated in salt and wine.

If fresh squid and cuttlefish are grilled directly on the fire, they will curl up. You can use bamboo skewers or toothpicks to fix them first.

If you want to save trouble, you can go to the supermarket and buy processed shrimp skewers, fresh shellfish skewers and other semi-finished products like meat skewers.

Vegetables and fruits can be used to adjust the type of barbecue so that people don't feel too greasy.

The most popular ones are potatoes and corn. Sweet potatoes, yams, taro, and green vegetables are all good choices, but they must be processed in advance.

Potatoes should be peeled and sliced; yams should be chosen to be thinner; taro should be chosen to be smaller; sweet potatoes should be peeled and sliced; vegetables should be washed; garlic is especially recommended because it has a unique taste when roasted, and garlic itself has a bactericidal effect

, very suitable for outdoor consumption.

You should brush some butter and honey before roasting the corn, so that it will be very fragrant when roasted.

You can also try roasting some fruits and nuts such as apples, bananas, and walnuts to see if you like them.

It should be noted that chestnuts can easily 'explode' when roasted, so special care should be taken. It is best to cut a small opening first.

There are ready-made vegetable skewers available in supermarkets, and they are said to taste good when grilled.

Pasta and soy products are both filling foods.

Baked pasta also has the effect of nourishing the stomach, which is very suitable for friends with stomach problems.

Most pasta does not require any seasoning when grilled, and the aroma itself is already very attractive. However, if the steamed bun slices are brushed with oil and sprinkled with pepper and salt, the taste will be even more beautiful.

Tofu cubes and yuba are different and require barbecue sauce to bring out the flavor.

If you choose tofu cubes, you can go to a safe tofu store and buy ready-made tofu cubes directly.

2. Seasonings Basic seasonings include: cumin powder, salt and pepper (can be used instead of salt), black pepper powder, chili powder, blended oil, sugar water. You can also choose different flavors of barbecue sauce according to personal preferences.

In addition, during the barbecue process, many fatty foods will drip oil when heated. These oil droplets will produce high flames when burned by charcoal fire and scorch the food on the rack. If sprayed with water, it will only produce soot pollution.

food, then just sprinkle some salt on the fire to solve the problem.

Common types of meat suitable for barbecue: sausage, mutton, beef, chicken wings, various fish balls, shrimp balls, tribute balls, cuttlefish balls, lamb kidneys, lamb tendons, chicken necks, chicken gizzards, chicken fillets,

Sheep whip etc.

Fish and shrimp: fish (all kinds), squid, cuttlefish, shrimp, snail meat, dried fish fillets, crab, scallops, fresh scallops.

Vegetables: corn, sweet potatoes, mushrooms, potatoes, green peppers, radishes, lettuce, onions, broccoli, taro, yams, green onions.

Fruit: Banana, sugar cane, pineapple.

Others: bread slices, steamed bun slices, small steamed buns, small sesame seed cakes, chocolate, marshmallows, soybean gluten, tofu skin, dried tofu, tofu cubes, yuba, and silkworm chrysalis.