Meat food is perishable, always choose fresh. It is recommended to go to the supermarket to buy marinated into packages of meat kebabs, and check the shelf life when buying. When making your own, pay attention to the best not to choose frozen meat, the meat should not be cut too large, not too broken. Marinate with salt, monosodium glutamate (MSG), ginger juice, onion juice and other seasonings, and then thread them with bamboo skewers and set aside. Chicken wings should be marinated one day in advance, put a little dark soy sauce or red soy sauce, then put all kinds of five-spice powder, fresh chili powder or thirteen spices and other seasonings, add some chicken essence (MSG has carcinogenic substances when heated up), and sprinkle some fine salt when grilling. The marinated food needs to be put in the refrigerator and reloaded before leaving to keep it fresh. Sausage should not be grilled on a strong fire, otherwise the surface of the sausage will be easily blackened and mushy, pay attention to turn it over often, and eat it with western mustard for a more authentic flavor.

Live fish should be first scaled, gutted, cleaned and marinated in salt and wine. Fresh squid and cuttlefish will curl up if they are grilled directly on the fire, so you can use bamboo sticks or toothpicks to fix them first. If you want to save time you can also buy processed shrimp skewers, fresh shellfish skewers and other semi-finished products from the supermarket as you would for meat skewers.

Vegetables and fruits can spice up the barbecue, so that people do not feel too greasy. The most popular should be potatoes and corn, sweet potatoes, yams, taro, bok choy are good choices, but all must be processed beforehand. Potatoes should be peeled, sliced; yam choose thin; taro choose smaller; sweet potatoes are best peeled and sliced; greens should be washed; especially recommended garlic, garlic roasted out of the unique flavor, and garlic itself has a bactericidal effect, is very suitable for field food. Corn should be brushed with some butter and honey before roasting on the fire, so that the roast will be very fragrant. Some fruits and nuts such as apples, bananas, walnuts can also be tried to roast to see if you like. It is important to remember that chestnuts can easily 'explode' when roasting, so you should be especially careful, and it is best to make a small cut first. There are ready-made vegetable skewers available in supermarkets, and they are said to taste good when roasted.

Pasta and soy products are both filling. Grilled pasta also has a stomach-boosting effect, making it good for those with stomach problems. Most of the pasta does not need any seasoning when grilled, the aroma itself is already very tempting, but steamed bun slices would taste even better if they were brushed with oil and sprinkled with pepper and salt. Tofu nuggets and bean curd sticks are a different story and need barbecue sauce to bring out the flavor. To choose tofu cubes you can go to a reliable tofu store and buy ready-made cubes directly.

Two, seasoning

Basic seasoning: cumin powder, pepper (can be used in place of salt), black pepper, chili powder, seasoning oil, sugar water, you can also choose different flavors of barbecue sauce according to personal preference. In addition, in the barbecue process, many foods containing much fat will drip oil after heating, these oil drops by the charcoal fire will produce a very high flame scorching the food on the grid, if the water spray, will only produce soot contamination of the food, this time, as long as the fire sprinkled with some salt to solve the problem.

Suitable food for barbecue

Common categories

Meat: sausage, lamb, beef, chicken wings, all kinds of fish balls, shrimp balls, gonzo balls, squid balls, sheep waist, sheep root tendon, chicken neck, chicken gizzard, chicken fillet, lamb whip and so on.

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

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

Fruits: caramel, sugar cane, pineapple.

Others: sliced bread, sliced steamed buns, small buns, small baklava, chocolate, marshmallows, soybean tendon, tofu skin, dried beans, tofu nuggets, bean curd, silkworm chrysanthemums.

Barbecue skills

1. "Direct barbecue" and "indirect barbecue"

Barbecue can be burned, stewed, baked, fried and so on a variety of ways, which the "burned "belongs to the open-flame barbecue is also called direct barbecue; while the other kinds are called indirect barbecue.

A, direct barbecue

①Put the ball of carbon in the center of the barbecue grill carbon rack.

②Place the vegetables and meat in the center of the grill grid and grill them directly.

B. Indirect Grilling

①Place the ball of carbon at the ends of the grill after it is lit.

②Meat and vegetables are placed in the center of the grill.

③Cover the stove, adjust the fire with the damper, and cook the food by smoking.

2. Common food grilling time and fire mastery

Barbecue food is good or bad by the length of the grilling time, fire mastery, barbecue equipment selection, 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 control of the grill time and fire is the key.

Generally, indirect grilling takes longer than direct grilling.

3. Grilling Steps

①Spread a layer of charcoal on the charcoal grid and pile it into a pyramid shape, pour in alcohol and other accelerants and let the charcoal fully absorb them for about a minute, then light the pre-prepared strips and put them into the oven, and the charcoal will start to burn. If you are afraid to clean up the trouble can be under the charcoal pad a piece of aluminum foil, but the combustion will be affected to some extent.

②The charcoal will start to burn, accompanied by a small amount of black smoke. At this point, add the grill net. After 10-15 minutes of burning, the fire gradually reduced or disappeared, the charcoal surface appeared white ash, 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 will need to grill the food evenly placed in the center of the grill net, and strive to all parts of the food heat evenly.

4 grilling 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 grilled on one side and then the other, otherwise it will be difficult to grill and may be burned.

⑤When grilling, don't forget to put a little oil on the food skewers and turn the food from time to time. This way the food tastes better and is less likely to burn. When the food is cooked, spread your favorite sauces and add seasonings.

Threading

The first meat that should be grilled, vegetables washed, and then cut the meat into 2-4 centimeters long, 0.8 centimeters wide square meat strips (can also be customized): 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 root in order to wear a raw lotus root. Then bamboo skewers threaded into skewers: meat threaded into a dingzhi: fish, eggplant and other large skewers with two sticks per skewer.

Four, grilled

1, make a fire: first grill cleaned and put away, add charcoal (corn charcoal) lit, put the charcoal fully combusted, and then the charcoal with a poker shaved 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) grilled, and then turned over and over again. Skewers look oil bubbles rolling, the color turns 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, flip back and forth to 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 and so on.

2, the brush dipped in oil should be wiped on the oil tank to remove excess oil, brush on the skewer does not fall into the fire smoke subject.

Grill making

①Refer to your local and Xinjiang barbecue grill shaped.

② on the basis of the furnace made of 1.5 meters long, 14-15 cm wide, according to your personal height, the navel shall prevail.

③ grill below the best to make a cabinet to put food, against the chest to make a workbench to put seasoning, the stove before the spray-painted decorative writing on the name of the barbecue, price and so on.

Attached: the modulation of the fragrant sauce

1, ingredients: 500 grams of pickled peppers, sesame paste 150 grams, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic, 30 grams of pepper, 80 grams of monosodium glutamate, Special Fresh 1 1 packet of chicken 100 grams of sugar 20 grams of refined salt 40 grams.

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, refined salt 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 covered with a lid, let cool and then taste, if salty, appropriate sugar MSG, light add a little salt that is into the floating sauce.