1, skewer threading method
First of all, the meat and vegetables to be barbecued washed, and then cut into square strips of meat, priced according to the local market price;
Fish scaled, remove the intestines, clean the intestines, cut into 12-centimeter-long pieces or unlimited length of the whole fish pierced through the unfinished and then, grind the bamboo sticks into skewers: grind the meat into a T-shaped : large skewers such as fish and eggplant, using two sticks per skewer
2. Grilling steps
1. Make a fire: clean the grill and set it down (Before grilling food, brush a layer of oil on the grill to prevent food from sticking to the rack. Use an iron brush to remove any residue from the grill anywhere. time and keep the grill clean so as not to affect the flavor of the food), add charcoal (the best fuel is charcoal, try not to use chemical charcoal. The special flavor of charcoal grilled food comes from the fact that when the charcoal is very hot it has to be grilled, so choose the charcoal, which is the basis for enjoying tasty food, good quality charcoal usually burns for a very long time and burns with high intensity, charcoal is best to choose the branching part, do not use the whole tuber or it will not be easy to ignite. To light, take a packet of 5 grains of kindling and place 5 grains at a time. When the charcoal burns clear and blazing hot, flatten it for baking. (Do not rush to roast the charcoal before the surface is fully burned, otherwise it will easily stain and darken the food.) Burn the charcoal fully, then use tongs to cut the charcoal into layers of fire that are 2 cm thick.
2. Grill: Place the skewers on the stove and brush oil directly onto all the meat and ribs (both sides) and turn them over when appropriate. The skewers look like greasy bubbles rolling and turn white and yellow in color, indicating that they are done. Chicken should be grilled until it is fried. Chicken wings are browned. Grill the chicken thighs while brushing the oil with a knife until it turns brown. No blood spills inside. Ripe. Grilling time should be determined by the size of the fire and the type of skewer, but should not burn. Brush with oil while grilling and sprinkle with pungent powder, cumin or powder promptly when the food is 90 ripe. Brush with oil and bake before serving.
3. For veggies, place the on the stove, add veggie powder, dip in water and brush with oil, turn over turn over eggplant and other grilled soft roasted brown, can be sprinkled with spice powder, cumin, and then brush grilled in a few seconds of oil before eating. Note: use canola oil, salad oil, forbidden hemp oil, lard, etc..
4. Brush with oil stains, wipe off excess oil on the cylinder, the brush will not fall into the fire and emit fumes. Annex: floating spice seasoning 1. ingredients: pickled chili 500g, sesame paste 150g, peanut butter 200g, chili oil 40g, garlic 100g, pepper 30g, monosodium glutamate (MSG) 80g, Special Fresh 1 packet, 100g of chicken essentially, 20g of sugar, 40g of refined salt. 2. First of all, chop the pickled chili peppers, peel and crush the garlic cloves. 3. Put the sesame paste, peanut butter, fine garlic foam, pepper, special fresh 1, chicken essence, sugar and refined salt into the porcelain and mix thoroughly.
5. Boil in vegetable oil until 80 cooked, add the pickled chili peppers and deep fry until fragrant, then pour it into the porcelain sauce and cover, let it cool and taste again. If it is too salty, put