One, the selection of materials Where there is no disease, non-toxicity and non-rotting, fresh color pigs, cows, goats, chickens, geese, frogs, vegetables, fruits, roots edible food can be marinated with this method of grilling. , Second, the recipe 1, meat skewers: 5 kilograms of fresh meat should be added to the amount of spices. Barbecue Recipe 1: fresh Xinjiang lamb kebab material (Wuhan) 1.5 packages, monosodium glutamate (freshness in 99%, the following all with this freshness) 70-90 grams, 36 grams of refined salt, Special Fresh No. 1 1 package (produced in Wuhan), ginger, scallions (chopped fine) 40 grams each, 7 grams of sugar, 25 grams of meat fluff powder, 250 grams of sweet potato starch. Put the above ingredients in the cut meat strips and mix well, marinate for 10 minutes can be skewered with bamboo skewers to be grilled Recipe 2: Thirteen spices 100 grams, monosodium glutamate (99% freshness) 70-90 grams, 36 grams of refined salt, the secret oil, Special Fresh No. 1 1 packet of ginger and scallions 40 grams of each, 7 grams of sugar, 25 grams of meat fluff, 250 grams of sweet potato starch. The above ingredients into the cut fresh meat strips, mix well, marinate to 15 minutes can be skewered to be grilled. Note: the above two methods of meat dryness and humidity for the skewers can adsorb the spices do not fall, not running water is appropriate. There is water flow out of the thin, not easy to maintain the flavor, dry oil consumption, should be mastered in the hand to hold a handful of meat feel moist but not out of the water for the best. Two formulas you choose to use, skewer dozens of thousands of food. 2, chicken wings, chicken tips, chicken legs, duck wings and other all chicken, goose, grouse, quail, pigeon and other food. The recipe is as follows: 5 kg of food need to add: spicy stink dry material (Wuhan production) 2 packages, 60 grams of refined salt, 90 grams of monosodium glutamate (MSG), Special Fresh No. 1 1 package, ginger, scallions (chopped fine) 30 grams of the name of the loose meat 20 grams of flour, sugar 7 grams of sweet potato starch 150 grams of the above raw materials and 5 kilograms of food to fully intercepted evenly, marinated for 20 minutes to wear into a skewer. If the mixing is dry and the material is not stained, water should be added appropriately so that its seasoning is completely stained on top of the meat, and should not be too thin. These are raw ingredients grilled. 3, chicken, duck, goose claws multiple varieties, the recipe is: 5 kg of food washed into the pot, add water until submerged, put 110 grams of refined salt, ginger (pat broken) 80 grams, 100 grams of monosodium glutamate (MSG), 50 grams of fresh head of scallions, peppercorns, 10 grams of medium heat to cook, to be claws bubble large straighten, with the sign of a penetration of that is broken can be fished out of the cold after each string through the two to be baked. 4, fish: various types of fish worn into half fish, fish string, whole fish, fish tail and other varieties of recipes for: 5 kg of fresh fish added raw materials: 100 grams of thirteen spices, 60 grams of salt, 90 grams of sugar, 80 grams of monosodium glutamate (MSG), Special Fresh No. 1 1 packet of ginger, green onions (chopped fine) 40 grams, 60 grams of Piaoxiang Sauce (modulation of the latter), 150 grams of sweet potato flour. The above ingredients and fresh fish fully mixed, dry and wet mastery and skewers of the same, marinated for 30 minutes after the string to be grilled. Special reminder: In order for you to correctly grasp the marinade method of various types of food, grilled special flavor, the Department of special "spice cellar water" soaking method to spices directly marinade method, the purpose is to worry about you with "spice cellar water" concentration is not good to grasp and taste. Some composite finished spices in this process already contains some spices and herbs. 5, ribs: all animal ribs are made according to the following recipe: 5 kg of fresh ribs, add 110 grams of thirteen spices, five spice powder 20 grams, 36 grams of refined salt, loose meat powder 30 powder, 8 grams of sugar, 80 grams of monosodium glutamate, Special Fresh No. 1 1 packet of ginger, green onions (chopped fine) 40 grams each, 150 grams of sweet potato starch. The above ingredients and ribs mixed evenly marinated crispy 20 minutes skewer to be grilled 6, vegetables: pumpkin, eggplant, slices, potatoes, corn on the cob, cabbage and other varieties of recipes for: 500 grams of sweet potato starch, 1500 grams of salt, monosodium glutamate (fine powder) 400 grams of Special Fresh No. 1 2 packets of thirteen spices 420 grams of sugar 30 grams of sesame seeds 150 grams. Comfrey powder (edible spices) 50 grams, will be mixed above that is into the flavor of the powder bag standby Roasted first will wear a good string of vegetables placed flat on the stove, and then use a spoon loaded with powder poured on the vegetable blocks, each string of about 1 grams, each side of the 0.5 grams, in the use of a brush dipped in oil to brush the wet and evenly baked. Into the amount of flavoring you can first bake 3-5 strings of their own taste, according to local tastes and then increase or decrease the amount of powder Three, wear skewers First of all, the meat should be roasted, vegetables, wash, and then cut the meat into 2-4 centimeters long, 0.8 centimeters wide, square meat strips (can also be customized): spare ribs according to the market price of your place to determine their own cuts pricing; fish scaled after breaking open to remove the belly and intestines washed and cut into long 12-centimeter blocks or unlimited length of the whole fish: Lotus Roots in order to wear the root of raw lotus root. Then bamboo skewers threaded into strings: meat threaded into a d-shaped: fish, eggplant and other large strings with two sticks per string. Fourth, grilled barbecue 1, fire: first grill cleaned and put away, add charcoal (corn charcoal) lit, put the charcoal fully combusted, and then the charcoal with a poker planing spread into a thickness of 1.5-2 cm high fire layer. 2, grilled: food skewers on the stove surface, where meat, ribs directly brush oil (both sides of the brush) grilled, and then turned over and over again. Skewers look oil bubbles rolling, the color becomes white and yellow said ripe, chicken claws and other should be baked to have fried sound, chicken wings baked into a charred bubble large, chicken thighs baked while using a knife to break the mouth of the brush oil baked to charred, there is no blood inside the overflow said ripe. Roasting time should be based on the size of the fire,, skewers varieties, but never burnt. Brush oil while grilling, when the food is grilled to nine mature in time to sprinkle spicy powder, cumin angle or powder. Brush the oil, a little baking can be up for sale, do not eat spicy not to add spicy powder. 3, vegetables should be put on the string on the stove surface, and then add vegetable powder, brush with oil brush wet brush well, turn over and over the eggplant and other baked soft baked small baked yellow can be sprinkled with chili powder, cumin and then, brush the oil in the baked a few seconds to start the stove for sale. Note: 1, with vegetable oil, salad oil, forbidden sesame oil, lard, etc.. 4, brush dipped in oil should be wiped on the oil tank to remove excess oil, brush on the string does not fall into the fire smoke subject. Attachment: the modulation of floating sauce 1, ingredients: 500 grams of pickled peppers, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic, 30 grams of pepper, 80 grams of monosodium glutamate (MSG), Special Fresh 1 1 packet, 100 grams of chicken broth, 20 grams of sugar, 40 grams of refined salt. 2, the first pickled pepper chopped fine, garlic cloves peeled and mashed. 3, with a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, special fresh 1, chicken essence, sugar, salt and so on and mix well. 4, with vegetable oil burned to eight mature into the pickled pepper fine foam fried incense, and then poured into the porcelain seasoned material in the lid, let cooled down and then taste, if salty, put a little sugar appropriate MSG, light add a little salt that is into the floating sauce.

[edit]Barbecue know-how

1. different ingredients, different grilling methods Grilling slices: thinner slices of meat, about only 3 minutes to cook, should not be grilled for too long, otherwise, the meat hardened or scorched, it is not good. Pork must be cooked until it is fully cooked before consumption. Beef should not be grilled until it is fully cooked for consumption, otherwise it will destroy the tenderness of the meat on the grill. Seafood and Fish: When grilling clams and fish fillets, it is best to wrap them in tin foil so that the skin is not easily scorched and the flavorful broth can be easily stored. Grill for about 2 to 3 minutes and serve when the fish fillets are raised. Sweet and Spicy, Hot Dogs, Sausages, etc.: Try to use a low flame. Except for vegetables, it is best to put them in a tin foil box and grill them in a smothering way, the hotter the fire, the better. 2. Use of charcoal The best choice of fuel is still charcoal, try not to use chemical charcoal. The special flavor of charcoal grilled food comes from the aroma of the grilled food when the charcoal is hot, so choosing a good charcoal is the basis of enjoying the delicious taste. Good quality charcoal usually burns for a long time and fires well. It is best to choose the twig part of the charcoal and not to use the whole stem, otherwise it will not be easy to light. When lighting the fire, for a packet of kindling 5 grains, put in 5 grains at a time. The charcoal should be burned until it is transparent and red-hot, and then spread it flat to grill. Do not rush to grill before the charcoal is burned through, as this will easily dirty and blacken the food. 3.Cleaning the grill Before grilling food, brush the grill with a layer of oil to avoid food sticking to the grill. Use an iron brush to brush off any residue on the grill at any time to keep the grill clean so that the flavor of the food will not be affected. 4. Turn the food at the right time Once the food is on the grill, turning it over and over will not only prolong the cooking time, but also destroy the protein and cause the meat to become tough. When turning the food, the food must be heated to a certain degree before it is easy to turn over. If the flip, part of the food stuck in the net frame, that the protein is not fully heated, hard pull will only tear the protein fiber, if the fish will form the phenomenon of peeling. 5. Supplemental water Food in the barbecue process, the longer the time, the greater the loss of water and oil, the more dry taste. Therefore, in the barbecue process should be in the food on the appropriate amount of brush some barbecue sauce, can keep the food moist, but be careful not to brush too much at a time, resulting in food too salty. 6. Use of salt Salt can be used to flavor. In addition, during barbecuing, many foods containing a lot of fat will drip oil when heated, and these oil drops will produce a very high flame when burned by the charcoal, scorching the food on the grill. If you spray water, it will only produce soot contamination of food, then just sprinkle some salt in the fire can solve the problem. 7. Diamond Grill Marks A genuine diamond grill mark is a great addition to your grilling technique. It's not difficult to make a diamond-shaped grill mark. First, ask the charcoal to be hot enough, then place the food on the grill at a 30-degree angle, and when the food is fully heated, turn the food to the opposite direction at a 30-degree angle to create a diamond-shaped grill mark. Grilled meat healthy eating DIY grilled meat although delicious, but eat up still not inevitably let us have concerns: because grilled meat easy to cause cancer, sometimes eat after eating also eat bad stomach. Nutritionists tell us: in fact, in the process of grilling and eating more attention, delicious and healthy as well. Here's a look, which barbecue method is wrong: Error 1: grilled too burnt Burnt substances are very easy to cause cancer, and meat grease drops to the charcoal fire, resulting in polycyclic aromatic hydrocarbons will be attached to the food with the smoke volatilization, but also very strong carcinogens. Solution: It's best to wrap the meat in aluminum foil when grilling to avoid eating carcinogens. Once burnt, the burnt parts must be thrown away and never eaten. Mistake 2: Putting too much barbecue sauce Generally marinate the meat with soy sauce and other marinades before grilling, and when grilling, you need to add a lot of barbecue sauce, which will lead to eating too much salt. Solution: The best way is to use low-salt soy sauce as a marinade so that you don't need to use barbecue sauce; or dilute the barbecue sauce with drinking water before use, or add some cornstarch to thicken the sauce if it's too thin to be adhered to. Mistake 3: Raw and cooked food utensils are not separated When barbecuing raw and cooked food used in the dishes, chopsticks and other utensils are not separated, easy to lead to cross-infection and eat a bad stomach. Solution: Prepare two sets of utensils to avoid contamination of cooked food. In addition to the barbecue method, we can also find ways to solve the concern that the barbecue meat is too greasy. Worry 1: Too much grease Barbecue materials are usually high-calorie foods such as meat, plus the use of barbecue sauce, etc., the grease content is too high, which can easily lead to the accumulation of body fat. Solution: When choosing barbecue materials, try to choose lean meat and fish with high fatty acid content, and don't eat fatty meat and so on. In addition, you can also eat some vegetables with it to reduce the grease. In addition, keep chewing slowly and exercise more after meals are good ways to consume fat. Worry about two: cholesterol is too high, too little fiber Roasted often meat and seafood-based, cholesterol content is very high, fiber intake is often insufficient. Solution: should use more wild rice, green peppers and other foods, and more intake of oranges and other fruits with high vitamin C content, not only low-calorie, rich in vitamins, but also rich in pectin and fiber, which can promote defecation and reduce cholesterol. In addition, vitamin C also has a very good anti-cancer effect.

[edit]Barbecue skills

1. "Direct barbecue" and "indirect barbecue" People may ask: barbecue is not the meat and other food on the fire? No, the European-style barbecue can be burned, stewed, baked, fried and so on a variety of ways, in which the "burn" belongs to the open-flame barbecue is also known as direct barbecue; and other kinds of indirect barbecue is called. A, direct barbecue ① put the ball carbon in the center of the grill carbon rack. ② put the vegetables and meat on the center of the grill net direct grilling. B, indirect barbecue ① ball of carbon lit on both ends of the carbon frame. ② Place the meat and vegetables in the center of the grill. ③ Cover the lid, adjust the fire with the damper, and cook the food by smoking. 2. common food grilling time and fire mastery The good or bad of the grilled food by the length of the grilling time, the mastery of the fire, the choice of barbecue equipment and even the environment at the time and many other factors. To achieve the best barbecue results, the above aspects of the factors can not be ignored, especially the grilling time and fire control is the key. In general, the indirect barbecue method is longer than the direct barbecue method. 3. assembly, ignition and barbecue basic steps First ready to assemble the parts of the barbecue grill and charcoal, in accordance with the instructions to the barbecue grill, bracket and enclosure assembled, and then ignite the barbecue charcoal 1, a layer of charcoal on the charcoal network and stacked into a pyramid shape, pour alcohol and other accelerant and let the charcoal fully absorbed, time about one minute. Light the pre-prepared strips of paper and put them in the oven, the charcoal will start to burn. If you are afraid to clean up the trouble can be in the charcoal under the pad a piece of aluminum foil, but the combustion will be affected to some extent. 2. The charcoal will start to burn, accompanied by a small amount of black smoke. Add the grill net at this time. After 10-15 minutes of burning, the open flame gradually decreases or disappears, and white ash appears on the surface of the charcoal, indicating that the ideal barbecue temperature has been reached. At this time, the charcoal evenly spread out, put your hand on the grill net above, the hand has a hot feeling. 3, the need to barbecue food evenly placed in the center of the grill net, and strive to all parts of the food heated evenly. 4, barbecue process as needed to adjust the position of the food, so that the various parts of the heat evenly. If the grill is steak and other large and thick food should be cooked on one side and then the other, otherwise it will be difficult to cook and may be scorched.