Often, we will see a metal barbecue stove in the market, but we don't need to use these things when traveling, just find a good place and light a fire directly on the ground.
However, another kind of auxiliary-stove is very necessary. Whether you build it with stones, make it with concrete blocks, or simply dig a hole in the ground, in short, you must make a stove before baking food. What about fuel? It's best to find a lot of firewood to ignite and burn, but firewood is usually not easy to control firepower, so you have to prepare some charcoal for a rainy day.
Speaking of charcoal, by the way, I'd like to introduce how it makes a fire. There is an old saying, "Summer goes down and winter goes up", which means that the charcoal lit in summer must be placed below, while the unburned charcoal is placed on it. In winter, it is carried out in the opposite way to summer. You may not understand the truth, but it is true in practice. Incidentally, I would like to remind you to prepare some bamboo tubes for blowing fire to make the fire source more vigorous.
As soon as the stove is repaired, you can bake it by putting a piece of barbed wire on it, or you can bake it on the fire with a piece of meat strung with barbed wire. However, in terms of efficiency, it is more convenient and convenient to bake directly with barbed wire. Of course, you have to prepare a pair of military gloves or heat-insulating gloves.
When the stove is ready, you can start baking, but what should you bake? Generally speaking, it is mainly meat. As far as I know, Americans like to roast tenderloin. They are used to cutting tenderloin into pieces, dipping it in some seasoning and then roasting it. And we don't usually have many opportunities to barbecue in the wild, so if we have the opportunity, we should grasp it and try to prepare a rich menu. For example, we must buy at least two to three kilograms of meat to enjoy ourselves.
In addition, there is a kind of pork chop with bones, which is also good. After roasting, you can grab the bones with your hands and chew them, which is quite original.
In addition, when barbecuing at the seaside, fish can be used instead of meat, because the fresh grilled fish tastes good, and some prawns, clams and sea fans can be added.
However, if the whole barbecue process is dominated by meat, it will make people feel a little boring and greasy, so you might as well add some vegetables and fruits, such as corn on the cob, potatoes, green peppers, mushrooms, tomatoes, etc. Generally speaking, these things can be roasted on the fire without cutting them. If you must cut them, you'd better cut them in half instead of cutting them into too small pieces.
How to cook barbecue at home?
Formula: Sliced pork belly 240g, lettuce, Lentinus edodes 100g, Flammulina velutipes 50g, eggplant 1 piece, onion, 2 tablespoons Chili sauce, sugar, chicken essence and sesame oil 1 spoon.
Barbecue practice: 1, before cooking for the first time, pour cold water into the plate and boil the water to achieve cleaning and disinfection. 2. After boiling the water, pour it out, brush the inside of the pan with oil, and wash it after ten minutes.
4. Slice pork belly, wash and drain, and put it into the plate. Prepare lettuce, mushrooms, Flammulina velutipes, eggplant, onions and other side dishes.
5, make seasoning sauce: Korean hot sauce with a little cold water and mix well, then add the right amount of sugar, chicken essence, steamed fish soy sauce, sesame oil and mix well. 6. Brush some oil on the bottom of the pan first, then dip the pork belly in the oil, and put the pork belly into the baking tray for baking.
7. After the pork belly is baked for a period of time, it will produce oil and soup. At this time, you can add other dishes and bake it together. 8. The roasted meat is dipped in seasoning sauce, and a little of other dishes are dipped in sauce, and wrapped in lettuce with pork belly. The whole package is delicious.
Extended data:
Barbecues is a dish made of pork, beef and sauerkraut. Unique flavor, long history, rich fragrance and delicious taste, can greatly improve appetite.
It is worth mentioning that modern barbecue is not the same as slash-and-burn barbecue. According to the Complete Works of Paintings and Images in Han Dynasty, as early as the Han Dynasty, there was a complete system of barbecue and food preparation.
1, try to avoid eating open-air barbecue. 2. Strictly control the temperature during barbecue to avoid burning.
3. If you make your own barbecue, season it with garlic juice and lemon juice in advance and brush it with ketchup. 4. While eating barbecue, squeeze some ketchup and lemon juice as seasoning; 5, eat more fresh raw vegetables, eat with barbecue, in order to get as many antioxidant and anticancer components as possible, as well as dietary fiber to promote the discharge of carcinogens.
6, mainly lean meat, less fat. In the process of roasting, fat meat will turn into oil because of high temperature, and it will drip on charcoal fire and then roast into meat to make it the main cause of cancer. Therefore, when choosing meat, lean meat should be the main factor, and less fat meat should be selected.
If you are worried that the whole lean meat will affect the barbecue effect, you can put a layer of foil paper on the grill and poke some holes to let the fat drip down without being roasted on the meat here. Baidu encyclopedia-barbecue.
How to barbecue is delicious?
First, different ingredients, different baking methods
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, and it will not taste good. 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.
Second, the use of charcoal
How to cook a barbecue at home is delicious? The choice of charcoal is very important. The best choice of 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, with a pack of fire
For five capsules, put five capsules 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.
Third, clean the grill
Brush the grill with oil before grilling the food to prevent the food from sticking to the rack. Brush off the residue on the grill with an iron brush at any time to keep the grill clean, so as not to affect the flavor of food.
Fourth, turn over at the right time
As soon as the food is put on the grill, it will not only prolong the cooking time, but also destroy the protein and make the meat hard. When baking food, the food must be heated to a certain degree before it is easy to turn over. If some food sticks to the net rack after turning over, it means that protein has not been completely heated, and hard pulling will only tear the protein fiber, and if it is fish, it will form peeling phenomenon.
V. Placement of food
When the kebab is placed, it should be placed in the middle of the stove as far as possible, and the position of the kebab should be changed during the baking process to ensure that the whole kebab is cooked at the same time. Chicken wings are very suitable for barbecue, easy to cook, and the skin has high fat content and tastes delicious. When baking, pay attention to the fact that the big head is not easy to cook, and it should be placed in a concentrated fire. Chicken is really not easy to cook. It can be cut into small pieces or cooked, and it tastes equally delicious. Direct barbecue of corn is not easy to roast evenly, and it can be cooked like chicken. It is best to use fish clips when grilled fish. If you use an apple oven, you can enjoy the fun of stewing, baking and smoking besides baking. Put the burning charcoal around the carbon plate, cover it and you can stew it. Large pieces of food and vegetables are suitable for stewing, but you should master the time.
How to roast the barbecue buffet
The steps of barbecue buffet are as follows:
Preparation materials: sliced meat, honey, hot sauce, soy sauce, sesame oil and white sesame seeds.
First, put the barbecue slices in a bowl.
Second, add some Jiang Mo and minced garlic.
Third, add another spoonful of hot sauce.
Fourth, add another spoonful of soy sauce.
5. Add another spoonful of honey.
Sixth, add another spoonful of sesame oil.
Seven, add a little white sesame seeds and mix well.
Eight, add a little oil to the baking pan and spread the meat slices.
Nine, when the surface is slightly burnt, it can be taken out and eaten.
How to cook a barbecue?
Barbecue is probably the earliest method of processing cooked food that human beings came into contact with.
Although human history has gone through millions of years of development, we still love barbecue food, and we still have the habit of eating barbecue all over the world. Xinjiang's mutton kebabs are barbecue foods that we were familiar with earlier. With the continuous exchange of world cultures, American, Japanese and European barbecues with different tastes are gradually understood by our people, and some new stoves and barbecue methods are accepted by everyone.
In some cities, there are all kinds of barbecue utensils and food sold in supermarkets, and barbecue as an outdoor activity is becoming more and more popular. But in the face of these seemingly simple tools, it is not appropriate to make a barbecue in the wild so that everyone can eat well and eat well.
There are not only many things to pay attention to during the barbecue, but also many things to prepare before the barbecue. Let's take a look at them one by one. First, the choice of food can be based on their own tastes and preferences. Generally speaking, the foods suitable for barbecue include meat, fish, seafood, vegetables, fruits and pasta bean products.
Meat food is the main force of barbecue food, and you can choose mutton skewers, lamb loins skewers, beef skewers, chicken wings, chicken fillet, chicken truth and so on. It should be noted that meat food is perishable, so you must choose fresh food.
It is recommended to go to the supermarket to buy pickled packages of kebabs, and check the shelf life when buying. If you are picky about the taste of kebabs, you can make them yourself.
When making, it is best not to choose frozen meat, and the meat pieces should not be cut too big or too broken. Marinate with salt, monosodium glutamate, ginger juice, onion juice and other seasonings, and wear them with bamboo sticks for later use.
Fish and seafood can be selected from: live fish, fresh squid, cuttlefish larvae, live shrimp, hairy crabs, scallops and so on. Pay special attention to the word' fresh' when choosing. Live fish should be scaled, eviscerated, washed and salted with salt and wine.
If fresh squid and cuttlefish larvae are baked directly on the fire, they can be fixed with bamboo sticks or toothpicks first. If you want to save trouble, you can also go to the supermarket to buy processed shrimp skewers, fresh shellfish skewers and other semi-finished products like kebabs.
Vegetables, melons and fruits can adjust the types of barbecue, so that people will not feel too greasy. The most popular of these foods should be potatoes and corn, and sweet potatoes, yams, taro and vegetables are all good choices.
These foods should be properly processed, and potatoes should be peeled and sliced; Choose the finer yam; Choose smaller taro; Sweet potato is best peeled and sliced; Wash the vegetables clean; Garlic is especially recommended. Garlic has a unique taste when baked, and garlic itself has a bactericidal effect, which is very suitable for eating in the wild. Some fruits and nuts, such as apples, bananas and walnuts, can also be roasted to see if they like them.
It should be reminded that chestnut is easy to' explode' when roasting, so you should be especially careful, and it is best to cut a small mouth first. There are ready-made vegetable skewers bought in the supermarket, and it is said that the roast tastes good.
Pasta and bean products can be selected from: steamed bread slices, bread slices, biscuits, cooked buns, tofu blocks, yuba, etc. These are all foods that everyone likes and can fill their stomachs. Baked pasta also has the function of nourishing the stomach, which is very suitable for friends with stomach problems.
Most pasta barbecues don't need any seasoning, and their own aroma is already very attractive, but if the steamed bread slices are brushed with oil and sprinkled with salt and pepper, the taste will be more beautiful. Tofu blocks are different from yuba, and they need barbecue sauce to taste them.
If you choose tofu blocks, you can go to the assured tofu shop and buy ready-made tofu blocks directly. It is best to process all the food at home, peel and slice it before departure, and it is best not to leave it in the wild. Sliced food should not be left for a long time to prevent oxidation and discoloration.
The types of food preparation should be more abundant, not just kebabs, but with meat and vegetables. The amount of food depends on the number of people, not too little, not enough without it, and not too much to avoid waste.
Second, the basic seasonings are: cumin powder, salt and pepper (which can be used instead of salt), black pepper powder, Chili powder, blended oil, and sugar water. You can also choose barbecue sauce with different tastes according to your personal preferences. Seasoning recommends a series of seasoning types for small glass bottles. Small bottles are easy to carry and the inner cover with small holes is easy to use. It is a good choice whether at home or in the field.
Blending oil is indispensable in barbecue, which can make food easier to cook and ensure the freshness of food at the same time. Blending oil is best bottled in glass with good sealing performance. When in use, it can be poured into a cup and brushed on food with a small brush.
Sugar water can be excellent and add flavor when barbecuing. However, after being heated for a long time, sugar is easy to produce substances that are harmful to people's health, and the calorie of sugar is high. It is recommended to use it less and later.
Barbecue sauce supermarkets don't see much. You can use other sauces such as hot sauce instead. If you don't take the trouble, you can make it according to your own preferences. Here are some homemade sauces.
L Carrot paste Carrot paste with a little soy sauce, chicken soup, salt, lemon juice and monosodium glutamate to moderate consistency. L Cooked bean paste with cooking wine, sugar, lemon juice and Jiang Mo.
L tomato sauce and tomato sauce are mixed with Chili oil, soy sauce, salt and chicken soup. L Sweet noodle sauce Sweet noodle sauce is mixed with Chili oil, soy sauce, sugar and lemon juice.
Third, barbecue tools There are many kinds of barbecue tools according to different methods. Open flame barbecue, charcoal barbecue, oven barbecue, mud barbecue, bamboo barbecue, teppanyaki, slate barbecue and pebble rice are all considered as barbecue categories. In film and television dramas, you can often see a scene where a wooden stick is roasted on a bonfire wearing a chicken or a rabbit, which is an open flame roast.
This kind of roasting method is often mentioned in some field survival books. In fact, this kind of roasting method is not worth recommending. For ordinary people, it shows that fire roasting is not suitable for mastering the temperature, and open fire roasting is more likely to produce substances harmful to people's health. At the same time, building a bonfire in the wild is more harmful to the environment and unsafe. It is recommended not to try an open fire barbecue.
Compared with several kinds of barbecue methods, only charcoal barbecue is easy to operate and control, which has the least harm to the environment and the richest kinds of roasted food. It is recommended that you use charcoal barbecue in the wild. The tools used in charcoal barbecue are: barbecue oven, carbon, drill, knife, fish clip, toothpick and so on.
The common types of barbecue ovens in the market are apple ovens, portable ovens and so on. Recommend a rectangular portable stove, which is owned by brands such as' honker' and' Pathfinder'.
The advantages of this furnace are adjustable height of barbecue grill, easy to control vitality, and low price, which is about that of 50 yuan. The disadvantage is that it can't be braised and smoked like an apple oven, but it is unacceptable that the height of the shelf of the apple oven can't be adjusted.
Other furnaces.
How to barbecue?
Let's talk about my experience, but mine is a southern taste.
Appliances: oven, charcoal, barbecue fork, bamboo stick, disposable tableware, disposable gloves, small brush and knife.
Seasoning: cooking oil, barbecue sauce, black pepper, cumin powder, Chili powder, etc., which are prepared according to personal taste. We southerners also like to bring honey, which is smeared on food after being mixed with water. The color is bright and beautiful, and it is more fragrant.
Food: beef, chicken wings, ribs (preferably small pieces), ham sausage, corn, leeks and tofu skin.
Steps: add charcoal to the oven and light it (usually the park will help you do it), put on gloves to catch raw food and put it on the barbecue fork evenly (there should be no too much overlap, and the fork should be stable at one time), first put it on the oven and bake it evenly, brush it with oil and honey when it is 3 ~ 3 yuan mature, and then turn it over and over again. When it is 6~7 years mature, you can brush barbecue juice and sprinkle seasoning powder.
Essentials: It is best not to lick the food directly in the stove, otherwise it will be easy to burn; Keep turning over when baking to ensure uniform heating; Before baking ham and sausage, cut some holes with a knife to ensure uniform heating; Roasted pork ribs and other fat parts can accumulate fat parts when roasting, so that fat oil can penetrate into lean meat, and it is neither fat nor residue when eating; Tofu skin burns easily, so be very careful.
How to cook barbecue?
Ingredients: [main ingredients]: beef chops 1 block (marinated for three to four hours with the sauce made of fruit, sugar and onion) [auxiliary materials]: appropriate amount of seasonings/marinades for mushrooms, lettuce and green peppers: soy sauce 1 dish, miso sauce/kloc-.
Traditionally, Korean barbecues all use beef chops, which are the left and right sides of beef chest with flesh and blood, and the meat is fresh and tender. (2) The beef chops are long in shape and difficult to barbecue. Remember to turn them over and let the meat be heated evenly.
(3) After the meat is roasted to discolor, cut it into palatable small pieces with special steak scissors. Meat that can't be eaten for a while is stacked on the cut bones to avoid burning.
(4) Dip the roasted meat in miso sauce. (5) Wrap the barbecue in lettuce, add some garlic or side dishes, and put the whole into your mouth.
Of course, barbecue sauce should also be authentic and delicious, so that the roasted meat will have an authentic taste! So write down the practice of Korean barbecue sauce! Main ingredients of Korean barbecue sauce: Miso (with low salt content) 1 tablespoon, Weilin (Japanese wine vinegar) 1 tsp, sugar 1 tsp, water 1 tsp, minced garlic 1 tsp. If you can't buy Weilin, you can use a little white vinegar instead.
Usage: Apply it to the barbecue, or brush a layer before the barbecue. (of course, I don't have to say it, nonsense! Various sauce practices 1, 2 tablespoons of black pepper sauce cream, 3 tablespoons of minced onion, 2 tablespoons of minced garlic, 3 tablespoons of fine black pepper, whipped cream 1 tablespoon, water 1 2 bowls, a little salt, flour and water, whiskey/. Add black pepper and stir-fry together. 2. Add water, whipped cream and salt together and bring to a boil. Before taking out the pot, add flour and water, and then add 1 tablespoon whisky.
2, garlic tomato sauce spaghetti sauce materials onion 1/4, minced garlic 1/2 tablespoons, olive oil 2 tablespoons, canned boiled tomato 1 tablespoon bay leaf 1 slice, white wine 2 tablespoons, white pepper a little practice 1. Prepare the materials. 2. Heat the olive oil first, then add the onion and minced garlic and saute.
3. Pour the juice and granules in the tomato jar, and then add the remaining materials to boil, which is complete. 3. Braised seafood sauce materials Chili sauce 1 tablespoon, tomato juice 2 tablespoons, water 3 tablespoons, rice wine 1 tablespoon, sesame oil 1/2 tablespoons Jiang Mo 1 tablespoon, chopped green onion 1 tablespoon. Take a small pot and mix all the materials evenly.
When stewing seafood, cut the ingredients, blanch them, drain them, add the red stewed seafood sauce and stir-fry them to taste. Assorted seafood or meat can be dipped in sauce or fried sauce.
4, rice sauce materials in 2 tablespoons of rice flour, 3~4 tablespoons of soy sauce, 2~3 tablespoons of sugar, 2 cups of water, a little salt, put all the materials into the pot, mix well and cook, open and cool. Can be used for braised pork liver, scalded pork liver or zongzi dipping sauce. 5. B.B.Q Barbecue sauce materials: 2 tablespoons tomato sauce, 2 tablespoons French mustard sauce 1/2 tablespoons seafood sauce 1 tablespoon, black vinegar 1/2 tablespoons olive oil 1/2 tablespoons.
6, sesame sauce noodle sauce materials sesame sauce 2 tablespoons, soy sauce 2 tablespoons, sugar 1 tsp, white vinegar 1 tsp, sesame oil 1 tsp cold boiled water 3~4 tablespoons, garlic paste 1 tsp. Mix all the materials evenly, and add shredded cucumber and red according to personal preference. 7. brine chicken dipping sauce materials: 3 tablespoons of salt, 4-5 slices of ginger, 3 onions, rice wine 1/2 bowls of dried tangerine peel, cinnamon, star anise ***20 yuan, and water. Put all the materials in a pot and boil. This seasoning can be used for braised chicken or dipped chicken.
In other words, this formula can be used as a marinade. It can also be regarded as dipping sauce 8, minced meat 1/2kg of spaghetti sauce material, onion (diced) 1/4, canned tomato paste 1 can of diced carrots (or shredded radish) 1 cup, 2 tablespoons of olive oil, and 2 tablespoons of minced garlic/kloc red pepper sauce. Water 1/2 cup method 1. Heat the pot, put olive oil in the pot and add minced onion, diced carrot and minced garlic to stir fry. 2. Add minced meat to stir fry, then add Chili sauce, white pepper, nutmeg powder and sugar to stir fry together. 3. Finally, add tomato paste and 1/2 cup water to simmer. Or cabbage stew sauce 9, tomato sauce material cooked tomato 1 kg, olive oil 1 2 tsp, perilla (or parsley powder) 1 tsp, sugar12 tsp, a little pepper and a little salt1.Put the tomato in boiling water. Cut tomatoes in half, squeeze out tomato seeds and juice and chop them.
2. Take the oil pan, add olive oil, chopped tomatoes, perilla (or parsley powder) and sugar, stir well and cook until the tomatoes are cooked. Season with salt and pepper, let it cool and put it in the refrigerator. Take it when you eat.
10, curry ketchup material a: 2 tablespoons ketchup, curry powder 1 tablespoon, water 1 cup, salt 1 tablespoon, sesame oil 1/3 tablespoons sugar 1/2 tablespoons material b. 2. Add the material B, not too thick, just the right amount.
(It can be used for stir-fried sauce of meat or vegetables 1 1, orange juice ribs sauce material/orange 1 piece, tomato sauce 2 tablespoons, sugar 1 tablespoon, salt 1 tsp, water 2 tablespoons.) 2. Boil the orange slices together with other materials, then turn to low heat until about 2/3 cups remain, and then turn off the flame, and filter out all the material residues. The sauce is ready to use 12, 3 cups of soy sauce, 3~4 tablespoons of maltose, 3 tablespoons of rock sugar, 2 tablespoons of rice wine12 cups of salt, 0/2 cups of sesame oil12 cups of halogen packages: tangerine peel, cinnamon bark, star anise. That is, delicious braised chicken sauce 13, salad dressing material water with less oil content 1 cup, 2 tablespoons of white vinegar, 3 tablespoons of fine sugar, 5 tablespoons of corn flour, 5 cups of salad oil 1.5 cups of salt 1 spoon, and whole eggs 1 cup.
How to barbecue?
1, venue selection Not all places are suitable for barbecue. It is best to choose parks and other places that can provide barbecue, so that all aspects of facilities are relatively complete.
Secondly, there are places with good scenery and convenient transportation, so that items can be supplemented. Of course, you can also choose your own garden and yard.
2, ingredients to prepare meat: chicken wings, mutton skewers (sold in supermarkets), Lamb kidney, beef tenderloin, beef ribs, beef shoulder, pork belly (which can be barbecued on tin foil), pork skewers (which are sold in supermarkets), squid, shrimp, various meatballs, sausages, ham sausages and other vegetables: potatoes, lotus roots, corn (cooked), onions (very tasty), mushrooms, green peppers, red peppers, etc. All kinds of jam: can be used for baking bread, baking steamed buns and other pickling seasonings: soy sauce, ginger juice, red wine, yellow wine, white wine, wine, ginger, garlic, lemon juice, tender meat powder, honey and brown sugar.
In fact, the barbecue should be marinated. Just put a little salt when marinating, not monosodium glutamate, because there are many seasonings. After that, it depends on the seasoning: fresh Chili powder, Chili powder, cumin powder, oil, pepper, salt and white pepper, soy sauce (seafood powder) [all these supermarkets have it] [if you don't eat spicy, use seafood powder instead] to roast mutton; Skewer the marinated sample meat. Brush it with oil and a little light soy sauce. Sprinkle a little salt and pepper and Chili powder (seafood powder) when it's medium-cooked, and sprinkle some white pepper when it's almost cooked. Cumin powder must be sprinkled at the end, and that's all. Chicken wings are roasted in this way, but the flavor will penetrate into it only when you cut it with a knife! 3. Preparation of barbecue tools and auxiliary items: barbecue tools: lighters, charcoal, combustion improvers, racks, barbecue forks, barbecue clips (for taking raw food) and barbecue shovels (for turning over food). Auxiliary items: bamboo sticks, small brushes, fruit knives, tin foil paper, newspapers, disposable chopsticks and bowls, plates, gloves, paper cups, napkins, wet towel paper, tablecloths, and so on. 4. Precautions: Precautions for outdoor barbecue The most important thing in outdoor barbecue is safety, mainly paying attention to three aspects: fire prevention, scald prevention and food safety.
Fire prevention: Stay away from flammable materials when choosing barbecue sites. Near the water source.
Prepare water with bucket containers. Put it by the oven, just in case.
Once there is a hidden danger. Put it out with water in time.
Even if there is danger, don't be nervous. The initial fire is easy to put out, but tension will make things worse.
After the barbecue in the wild. Make sure that the fire source has been completely extinguished before leaving the scene.
Anti-scald: When barbecuing outdoors, the fixed conditions of the oven are poor. So don't play around in the barbecue area.
The oven itself is very hot. Never touch it.
It is also necessary to prepare some medicines to prevent burns with you. Food hygiene: when barbecuing outdoors, people feel relaxed and have a strong feeling of returning to nature, which is easy to imitate the impulse of the ancients.
Eating food before it is completely cooked is easy to cause food safety problems, and food is poorly preserved outdoors, so it should be eaten as soon as possible. For food exposed to the air for a long time, carefully confirm its freshness.
Then decide whether it is suitable for eating. In addition, we should also pay attention to the following two points: Don't bake with an open flame. When charcoal starts burning, it will be accompanied by smoke and flames. At this time, it is not suitable for barbecue. For your health, please start barbecue after the smoke and flames disappear! Environmental protection: Please sort out the garbage generated in the activity, take it away or throw it at the designated place.
Especially charcoal and plastic bags, are difficult to decompose. Care should be taken to protect all kinds of green plants and water sources during barbecue.
Don't fiddle with the charcoal in the furnace repeatedly, it will destroy the naturally formed air circulation and heat transmission channels, which will lead to flameout.