The process of grilling lamb kebabs

Meat

The best choice for the year's lamb, and is the day of the slaughter of fresh meat, cut into strips of about 1.5x1.5x2 centimeters, or you can cut smaller, depending on the size of the brazier and the width of the stove.

Skewers

Skewer 4 lean meat and 1 fat meat per skewer. Be careful to keep each skewer the same distance apart. When you start the skewer compare the width of the oven with the length of the skewer.

Ingredients

Just salt, cumin, and chili pepper

Appliances

Specialized grill, flat brazier, and anthracite coals

Grilling

Soak skewered meats in water with sliced onions for 15 minutes or so, take out 10 skewers, and put them on a grill that has been burned to a reddish color over anthracite coals, and place them on the grill neatly. Note that there is oil dripping down if the open fire must be taken away from the barbecue meat to extinguish the fire in the put up, you can use a fan fan, in order to achieve the purpose of not starting a fire) grilled a few minutes to see the meat after the discoloration, all the barbecue meat up to turn the grill the other side.... A few minutes and then turn over, and then sprinkle cumin and chili pepper on top, and then pick up half of the meat skewers on the other half of the pressure a few times to make the seasoning into the flavor, and then flip the other side and do it again, and then sprinkle salt and do it again, master the fire is basically open to eat.

Beijing barbecue

Beijing Xuanwumen inner street barbecue wan and Shichahai north shore of the barbecue season, is Beijing's most famous two barbecue restaurant, two stores a south and a north, known as "south wan north season," the name.

Roasted Pork Wan was first built in the 25th year of the Kangxi reign of the Qing Dynasty (1686 AD). In the beginning, the owner of the store, Wan Mou, with his buddies, pushed a cart with roasted meat moxibustion sticks on it and sold roasted meat along the street from Xuanwumen to Xidan. It was not until the Xianfeng period of the Qing Dynasty (1851-1861) that a fixed storefront was set up on Xuanwumen Nei Street, specializing in roast beef, which was tender, flavorful, and enticing. Roast Meat Ji was opened in 1874, at the end of the Tongzhi period of the Qing Dynasty, by Ji De Cai, who initially set up a stall to sell roasted meat by the Yinzhuo Bridge in the scenic Shichahai area. It was only in 1920 that the store was built on the north shore of Shichahai, specializing in roast lamb. The roasted mutton was so smooth and flavorful that people could eat it for a long time without getting tired of it. Aixinjueluo?6.1 Pu Jie, an expert in literature and history, once wrote a poem to the barbecue season: "A corner of the small building is rippling with light, and I love to lean against the painted fence in the wind. The wine and the lamb have infinite flavors, and the scraps of wood from the stove do not know how cold they are. The trees are so sparse that you can enjoy them, and the moon is so full that it brings the fragrance of drunkenness to the night. The first thing you need to do is to get your hands on some of the most popular products and services in the world, and you'll be able to do it all at the same time.

Practice

Materials

Main ingredient: 500 grams of mutton (or beef).

The ingredients: 150 grams of green onion, 50 grams of cilantro (washed and sterilized).

Seasoning: 10 grams of cooking wine, 75 grams of soy sauce, 40 grams of ginger juice, 5 grams of monosodium glutamate (MSG), 25 grams of sugar, 30 grams of sesame oil.

Methods

1. The choice of lamb is basically the same as that for "shabu-shabu". If beef is used, it is preferable to use a four- or five-year-old capricorn cow (i.e., a castrated bull) or a dairy cow weighing at least 150 kilograms. A 150-kg bull can roast only about 20 kg of meat, namely, the three parts of the "upper brain," "ribs," and "loin," and the "upper brain" is the only part of the meat that can be roasted. The "brain" meat is a layer of fat and a layer of lean, and the "ribs" and "loin" are all tender lean meat.

2. After the meat has been selected, it is first removed from the meat tendons, dates, bone base, and sinews, then frozen in a cooler or freezer (to harden the meat), and then sliced according to the "shabu-shabu" slicing method. As the temperature of the moxa is high, the meat should not be sliced too thinly, so cut 50 slices of 500 grams of meat (16.5 centimeters long by 3.3 centimeters wide), and then cut the meat into 3 segments across the top of the slices, then grill them.

3, the barbecue moxibustion hot, with raw lamb tail oil rub a rub. Then soy sauce, cooking wine, ginger, sugar, monosodium glutamate, sesame oil (some also put the egg) and so on together in a bowl and mix well, put the cut meat into the seasoning a little dip. Put the sliced green onions (3.3 cm long diagonal) on the grill moxa, then put the soaked meat on the green onions, and use the big bamboo chopsticks (50 cm long) to turn them while grilling. When the scallions are soft, spread the meat and scallions out, add the cilantro (cut into 1.32-centimeter-long pieces) and keep turning until the meat is pinkish-white (or purple for beef), then put it on a platter and eat it with baklava and sweet garlic, or with young cucumbers.

Korean barbecue

Ingredients

300 grams of beef A (1 tablespoon of sugar, 2 tablespoons of sake, a quarter of a pear) B (2 tablespoons of Korean soy sauce, 1 tablespoon of chopped scallions, 2 tablespoons of garlic, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds), and vegetables (lettuce, sesame seeds, green chili peppers, zucchini, etc.). Half a large onion C (? tsp. chili powder, ? tsp. sesame oil, 1/5 tsp. salt), 3 pieces of garlic.

Seasoning

2 tablespoons of soy sauce, half a tablespoon of chili sauce, half a tablespoon of garlic, half a tablespoon of sugar, half a tablespoon of scallions, 1 tablespoon of sesame oil, 1 tablespoon of sesame noodles, mix these that is

Practice

1. Cut the beef into the appropriate size, add A, and put it in for about 1 hour, so that the seasoning will be soaked in

2. Wash the vegetables and control the water. Cut the garlic into thin slices. Cut the green onion into 7cm long and 3mm thick, soak in cool water, control the water, add A and serve in a bowl

3. Mix the beef 1 with B. The seasoning is easier to soak in when mixed by hand

4. Preheat the oven with [Thin Block Baking] for 7 minutes, then add the meat skewers and bake with [Thin Block Baking] for 7 minutes, remove and invert the oven, bake for another 7 minutes, remove.

5. Eat the kebabs with grilled meat, chopped green onion, sliced garlic and seasoning sauce on the leaves of your favorite dish. Meanwhile eat the broth

Hungarian roast

Ingredients

Beef cubes (cut into 3-4 cm cubes) 600 g

Vegetable oil 20 g

Paprika 1/2 tbsp

Fennel 1/2 tsp

Garlic (sliced) 4 cloves

Fine salt 1/2 tsp

Water 300ml

Tomato 4-5 pcs

Green bell pepper 2 pcs

Starch 0.5 tsp

How to do it

1: Heat vegetable oil, stir-fry chili powder, fennel and garlic slices to get the fragrance, then stir-fry the beef chunks until browned. Add water and salt and bring to a boil, reduce heat and simmer for about an hour.

2, tomatoes cut into chunks, green bell peppers cut into thick julienne, add to the pot and continue to stew for another half hour. If the soup is more can be added to the starch to thicken the soup.

Serving

Rice or mashed potatoes.

How to Eat

Serve the beef cubes on 4 plates, pour a little soup over them and serve with 3-4 spoons of rice or mashed potatoes. Serve with knife and fork.

Features

Red color, soft meat, heavy taste. Suitable for winter family dinner.

Satay Indonesian BBQ Pork

It is a light, refreshing and nutritious dish of lamb, chicken, beef or pork, cut into small pieces and skewered on bamboo skewers on an open charcoal grill, and dipped in a sweet sauce or a spicy peanut relish.

Yakiniku Sushi

Main Ingredients

Japanese or Korean large sheets of nori, 1 strip of yakiniku, 1 carrot, 250g of rice. (All available at supermarkets)

Seasoning

1 tsp Japanese soy sauce (or soy sauce), 1/2 tsp salt, 50g sugar, 1 tsp white vinegar, green mustard.

How to do it

1. Boil the rice, cook it until slightly soft, add one tsp of sugar water (4:6 ratio of sugar to water), and mix in salt and vinegar.

2. Take a piece of plastic wrap, lay it flat on a cutting board, top it with a piece of nori, and lay the mixed rice flat on the nori.

3. Put a strip of roasted pork on the side near you, a thin root of radish, and dot some green mustard on it.

4. Together with the nori, wrap the rice around the katsuobushi and radish, and roll it up tightly to form a cylinder.

5. Using a quick knife, cut the cylinder into sections, put them on a plate, and enjoy.

Nutritional Eating of Grilled Meat

Recipe 1

Make good use of aluminum foil. Laying a layer of aluminum foil on a baking sheet eliminates direct contact between carcinogens and food, or you can use the foil to wrap food before baking.

Recipe 2

Choose fresh ingredients. Sausage, ham and other meat products often add nitrate, nitrite preservative, which combines with proteins to form amine nitrate carcinogens. Therefore, buy less of this kind of processed or reproduced food.

Recipe 3

Eat more antioxidant foods. Grilled meat process is easy to produce carcinogens, can be matched with food containing antioxidant nutrients, such as vitamin C, vitamin A-rich vegetables, you can choose green peppers, carrots, onions for meat skewers of food, and marinated meat process can be utilized in large quantities of onions, garlic, ginger and other flavoring, and also can be used shiitake, shiitake and other mushrooms.

Recipe 4

Dilute the salt in the barbecue sauce. Dilute or re-flavor barbecue sauce with water, such as adding lemon juice, minced garlic, and minted heirloom leaves to the soy sauce, so you don't take in too much salt.

Tips for barbecue lovers:

1 Avoid open-air barbecues as much as possible.

2 Strictly control the temperature when grilling to avoid scorching.

3 If you make your own barbecue, season it in advance with garlic juice, lemon juice and brush it with tomato sauce.

4 Squeeze some ketchup and lemon juice as a seasoning while eating the roast;

5 Eat plenty of fresh, raw vegetables with the roast to get as much antioxidant and anticancer components as possible, as well as dietary fiber that promotes the elimination of carcinogens. ---------- --------

1. Put chicken flavor,salt,black pepper,honey,in the meat. chili noodles, white wine, cola, cumin powder old soy sauce, cooking oil, it is best to submerge a night, the taste is more delicious! 2. chili noodles, pepper, chicken essence, cumin powder, salt, pepper, soybean oil or salad oil, mix with the meat and marinate for more than 2 hours. 3. thirteen spices with a bit of soy sauce or sesame oil with the meat and marinate for a while on the ok Triangle of Meat

Roasted secret: do not marinate, directly on the fire grilled

If you say is steak, it's probably more familiar. It's named after the large pieces of steak that are threaded onto the same steel fork and appear triangular in shape when viewed from the side. This special steel fork is divided into a single fork, double fork, large and medium-sized different models, like this large piece of meat, you have to use the largest, just the wooden handle is 50cm long. Usually this large piece of meat, before, has been made into a semi-finished product, the guests are not going to spend hours waiting for it to be cooked. In the Brazilian barbecue practice, the steak is grilled directly on the fire without any treatment beforehand, including marinating and so on. In today's restaurants, charcoal is still used, but the grill is motorized and self-turning, so a skilled chef doesn't have to keep an eye on it.

Best Seasoning: Coarse Salt

Brazilian grills don't add any other seasoning to the steak except coarse salt. Because it is cut one slice at a time for the guests, it is always cut one layer, then taken into the grilling area and sprinkled with a layer of coarse salt on the surface before grilling. Don't look at the coarse salt particles are big, in the high temperature for a while will disappear, but don't say, just add the salt, the steak's flavor is already full, and the gravy is delicious, will not feel the slightest bit of light. Lamb shanks

Grilling tip: Marinate for a day before grilling

Lamb shanks are usually marinated in cumin, chili powder and Brazilian spices for just a day or so. In order to increase its aroma, when baking, it will be wrapped in a layer of tinfoil on the outside, and a whole leg of lamb, usually two hours, will be fully cooked. When you open the tinfoil, there is an aroma of pine wood that keeps coming out. When roasted in this way, the skin will become crispy, while the meat inside is more fluffy.

Best seasoning: nothing

The leg of lamb, after marinating, doesn't need any seasoning on its own, but the restaurant does include a small dish of barbecue sauce made with minced garlic, onion, tomato, chili and vinegar. It's more of an appetizer than an addition of flavor. Cured meats

Grilling tip: Slice them thinly

Cured meats look similar to bacon and ham meat, sliced thinly and formed into rolls; add string beans or enoki mushrooms in the center. These meat rolls are medium-sized and popular with girls.

Best seasoning: various marinades

The marinated meat rolls, flipped and grilled, have a crispy but pliable top layer. The beans and mushrooms inside are also watered and marinated, and already have a salty flavor. Beef Tendon

Grilling Tip: Marinate it first

In Brazilian barbecue, different parts of the beef are handled and grilled differently. For example, the previously mentioned steak is kept in its original flavor and does not need to be marinated; while the tendon mentioned here is de-marinated with wine, which adds flavor and softens the meat.

Best seasoning: Erhotou

The beef tendon will be marinated in spices beforehand, and Erhotou will be added to the meat, which makes it even more tender and flavorful when served with red wine. Black pepper sausage

Tips for grilling: don't take too long

Brazilian black pepper sausage has a spicier flavor than regular sausage. You don't need to grill it for a long time for the skin to stay crispy.

Best seasoning: beer

The flavor and slight spiciness of the sausage goes best with beer, and a big mouthful of wine and meat is what makes it a bit of a barbecue indiscretion. ■ grill field tips

grilled meat kebabs a parade to be quick 1, one of the benefits of the Brazilian barbecue is to dispense with do-it-yourself klutziness get everywhere is grease stains, professional service staff will use the tray tray with a barbecue fork, to avoid the oil dripping.

2, since it is a Western-style barbecue, you have to use a knife and fork, good thing there are already special people to cut the meat into small pieces, do not need too much effort with a knife and fork struggle. However, encountered chicken wings and corn and so on, it is recommended or directly with the hands will be more convenient.

3, not because it is self-service, you have to fill the whole plate at once to feel at ease, barbecue such things, if you do not eat while hot, the flavor of the loss of half, eat and then add, in fact, not much difference in the portion.

4, every few minutes, the waiter will end up with different varieties of kebabs parade all over the field, this time to be sure to be quick, miss this batch, more than a dozen varieties of rotating alternation, the next time again, I do not know how long to wait.

5, cabaret is also the Brazilian barbecue show, leisurely watching and eating, will definitely exceed the expected meal time, evening or weekend, get the added value is obviously greater.

This version of the dishes provided: Latin style music restaurant

Location: Shenzhen Zhenhua Middle Road, No. 59, the second floor of the Diamond House ■ also very good taste ● chicken wings

Before the grill with Fanshi, that is, the leaves of the carrots have been marinated, more enough to increase the crunchiness of the skin and the color of the golden yellow.

● Bananas

No need to peel the skin, baked together for three minutes, peeling off the blackened skin, the bananas become as tender and yellow as baked sweet potatoes, and more soft and sweet.

● Corn

Tender corn smeared with seasoned oil, golden brown skin, occasionally a few black burnt does not hinder the overall spray of sweet and tender.

● Pineapple

After grilling, the top layer is peeled off, leaving only the honeycomb-like layers of flesh that resemble a golden cake, crisp and soft at the same time.

● Eggplant

Eggplant is mildly flavored, requiring a vegetable sauce seasoned with soy sauce and minced garlic, and the flavors penetrate more easily after it is cut into small, thin slices.

★Xinjiang barbecue, that is, lamb or beef with chopped onion + black pepper + egg + salt marinade for more than 4 hours, I usually marinate a night so that the flavor. Sprinkle cumin, salt and chili powder when grilling, or brush some onion water. ★ Generally use soy sauce, five spice powder, pepper, pepper, ginger powder, onion, ginger, cumin powder, salt mix to be grilled things to drown overnight, grilled brush oil and honey. If you don't like sweet, you can bake and brush with chili sauce. ★ In fact, very flexible, depending on what you like the taste, I like cumin flavor heavy things, but unfortunately there is no halal barbecue sauce, otherwise it is very convenient, the other day to go to the supermarket to see there is a Japanese photo barbecue meat sauce, which does not have any meat-related ingredients, however, I look at the heart still feel awkward, I did not buy. Unlike Brazilian barbecue or Chinese Xinjiang barbecue, Korean barbecue is made of pork, beef and mutton, and the meat is placed on a grill pan over charcoal. When grilling, the meat is first dipped in oil, and the grill pan is smeared with animal fat so that the meat does not stick to the pan when it is grilled. After grilling, dip some shredded green onions, sesame oil and Korean sauce, and then wrap the cooked meat with lettuce, so that meat and vegetables, the flavor is beautiful. Korean barbecue meat is very varied, and the main ingredients such as pork, beef and mutton are cut very finely. The sliced meat is marinated in soy sauce, sesame oil, sugar, garlic, green onions and other seasonings, and then placed on a fire pit for grilling, and the best part of Korean barbecue is that it must be wrapped in lettuce when it is eaten. Emerald green leaves wrapped in just grilled on the meat, plus some garlic, carrots, cucumber segments, dipped in a little sweet and spicy sauce into the mouth, the aroma and with the aroma of meat and sauce, not yet chewed is already full of mouthfuls, the sweetness of the vegetables is just right to neutralize the grease of the meat, people's appetites wide open, want to go on and on. Korean barbecue marinade ingredients, generally use "five spicy" ingredients, namely, chili peppers, garlic, onions, ginger, green onions. "Spicy" is the main flavor of Korean barbecue, in the marinade and dipping sauce under the action of eating will show "five flavors", namely, sweet, spicy, salty, sour, bitter, of which the dipping sauce is mainly play a complementary role in taste. Korean barbecue ingredients must be marinated and flavored. When marinated, generally also add some fruit and onions, so that the finished dish has a fragrant and not greasy feeling. In addition, Korean barbecue in the grilling process is no longer flavored, only in the consumption of dipping sauce to complement the flavor. Ingredients: Pork, Korean barbecue sauce

1. Buy a pound of pork and cut it into thin slices. Preferably with skin. 2. Wash and slice the pork and marinate it in Korean barbecue sauce for twenty to thirty minutes. 3. Then put it in the oven for twelve minutes on both sides.

Two, Korean grilled pancetta

Tools: small natural gas stove, non-stick baking dish

Spices: salt, pepper

Side dishes: kimchi, chili sauce, bean paste, lettuce and cilantro (I named it, the leaves are very fragrant, their own yard that, how to eat it can not be eaten)

Dipping: sesame oil (add garlic and salt)

This is a good idea. p>Staple: rice

How to do it: lay the meat on a baking sheet and roast until golden brown on both sides, and roast the fat until the fat juices are lost. Sprinkle with salt and pepper during roasting. Transfer after grilling and eat while grilling. Of course, you can bake with potatoes, garlic, kimchi (kimchi baked a particularly delicious)

Eating method: put the leaves in the palm of the left hand, chopsticks on the meat, respectively, dipped in soybean paste or chili sauce and sesame oil on the leaves, and then into the rice, and baked kimchi, wrapped up, a mouthful to eat! (So don't pack it too big!)

bsp; 4. Eat with lettuce rolled up and eat, love to eat spicy smeared with todo chili sauce, exotic flavors are very tasty.

Features: Korean barbecue sauce added pear juice, so the roasted meat with natural fruit flavor, delicious and not greasy.

★Original barbecue beef and lamb do not need to marinate grilled with spices seasoning is good chicken wings and other suitable for salt first kneaded with pepper and lemon juice, marinated overnight, pour garlic puree barbecue sauce appropriate amount of (can be purchased in the supermarket, a variety of brands and flavors to choose from) and mix a little marinated for half an hour, and then can be used to grill grilled remember to grill while brushing with oil, if you are in the oven, it is best to use the grill and not a grill pan

The Korean Barbecue Sauce is the most popular barbecue sauce in Korea, but it is also the most popular.

★I usually grill pork and chicken wings with a wet ingredients:

Soy sauce, salt (not too much), black pepper, dried herbs (or basil) leaves, ginger (or ginger), barbecue sauce two spoons and pour into the meat marinade, chicken wings can be a couple of cuts to help taste. I always marinate the day before, the next day to do, so more flavorful. Preheat the oven at 220 degrees, put the marinated ingredients on a baking net or baking sheet (Note: General chicken wings with a baking net, the bottom layer should be put into a baking sheet lined with tinfoil used to catch the dripping oil, you can also put the chicken wings directly on tinfoil, but the effect is not as good as a baking sheet, I bake the pork on the bottom of the baking sheet on the onion rings, which not only prevents the paste, but also to make the meat more flavorful) sent to the oven for 15 minutes, of course, depending on the number of materials (Of course, depending on the amount of ingredients, the time should be increased or decreased as appropriate. After a ding dong sound, the chicken wings on both sides of the brush with honey, 200 degrees for 5 minutes, ok!