Today I share with you the article is "and family and friends go out to barbecue, master 5 key techniques, you are the focus of the summer party". If you like my article, remember to follow and share yo!
Summer and barbecue always go well together. Accompanied by the arrival of the summer heat, street barbecue stalls began to gradually lively, with family members to relax with barbecue, or about three or five friends to talk about life, or picnic with colleagues, barbecue contained in the "smoke and fire", not only the food, but also through the food strung together by the taste of life.
Go outside the barbecue stall to eat barbecue naturally delicious and convenient, scratch the menu, a few moments of work, barbecue meat, small dishes, beer will be served up. But some people are worried about the outside ingredients (especially meat), health conditions do not let people worry about, and by the side of the stalls are noisy, simply can not achieve the purpose of relaxation and leisure. Let's try to make our own delicious barbecue!
The biggest problem with making your own barbecue is that it's not professional enough. What tools are needed? How to choose the ingredients? How to grill? How to mix the spices of the barbecue? All of us have to solve the problem. 20 years of barbecue boss: remember 5 points, you do barbecue is definitely not worse than me! 2 minutes to learn.
One, the choice of ingredients. This has to be determined by your personal taste, I recommend several types of ingredients suitable for outdoor barbecue.
1, seafood. Autumn swordfish, squid, shrimp, conch, scallops, oysters and so on, these are particularly suitable for barbecue.
2, meat. Meat, I like the most pork, fat and thin with, grilled with oil, thieves! Of course, there are pure lean meat, chicken wings, lamb, waist, tendons and so on.
3, vegetables. Common vegetables suitable for barbecue eggplant, peppers, potatoes, leeks, etc., of course, also includes mushrooms such as enoki mushrooms, shiitake mushrooms, mushrooms and other mushrooms, grilled and eaten is also very delicious. One tip for roasting vegetables is to brush them with a layer of oil before roasting to lock in the moisture so they taste even better.
Two, ingredients marinated. Barbecue vegetables, generally do not need to marinate, clean can be directly grilled, the original flavor is particularly fragrant; if the meat, generally need to marinate, so more flavorful, more delicious.
The marinade required for marinade, in the supermarket or food market can be bought. If you don't buy it, you can also add some salt, chicken essence, monosodium glutamate and thirteen spices to make the marinade yourself, which tastes good too. In addition, you also need to add chopped green onion and ginger to remove the fishy flavor.
There is another method is also good, according to 10 pounds of meat to do, you need to add cumin powder 1 large, consuming oil 1 spoon, thirteen spices and chicken powder moderate, and then cut half an onion to add. Mix well, marinate for 1-2 hours, you can open the grill.
Three, grilling method. Outdoor charcoal grill need to prepare barbecue grill, charcoal (to try to use lumpy wood charcoal), alcohol blocks, fans, barbecue grills, bamboo sticks and so on. Of course, you can also choose to grill meat indoors with an oven, electric pie pan, this is somewhat similar to the Korean barbecue.
Whether indoor or outdoor barbecue, there are 3 points to note: First, frozen ingredients are best to completely thaw (please refer to my previous post) before grilling, so that it tastes more flavorful; Second, when grilling, there can not be an open flame, otherwise the grilled meat will be blackened and have a burnt taste. If the process of grilling, sprinkle some salt can quickly extinguish. Third, the oil brushed when grilling skewers is best to use canola oil or salad oil, prohibit the use of sesame oil, lard.
Barbecue steps:
The first step: the fire: the grill will be cleaned, add charcoal to light, to be fully burned, and then lay the charcoal into a fire layer about 2 centimeters thick.
The second step: grilling: put the kebabs on the stove top, the meat directly brush oil grilling, and turn from time to time. To be kebabs look at the oil bubbles rolling, the color becomes white and yellow when it is; chicken wings, chicken claws should be baked until there is a frying sound; chicken thighs should be used beforehand with a knife to scratch a few times, baked when the marquis brushed with oil grilled until charred into. Roasted, baked while brushing oil, when the food is baked to eight or nine mature, sprinkle sprinkles, brush with oil, slightly baked can be open to eat.
Four, spice recipe. Spice recipe general barbecue stalls are not leaked, the following is one of my friends do barbecue 20 years of friends to share, he now does not do, so gave me.
1. spicy flavor. Ingredients:10g pepper, 20g retort powder, 5g monosodium glutamate (powder), 340g chili powder, 15g cumin powder, 100g pepper powder, 10g salt, mix well.
2. Cumin flavor. 100g chili powder, 200g cumin powder, 100g pepper powder, 5g salt, 15g retort powder, 5g powdered monosodium glutamate, mix well.
3. Pepper flavor. Peppercorns and refined salt 50g each, put together in a pot and fry, let cool and grind into powdered form.
5. Baking time. Different ingredients, baking time is different.
1, thinner slices of roasted meat, usually only 3-4 minutes to cook, should not be baked for too long, or burnt, it will not be delicious.
2, pork must be grilled until cooked through before eating, beef should not be grilled to fully cooked, otherwise it will destroy the meat structure, and eat less tender, like steak grilled to 1.3.5.7 mature can be.
3, seafood and fish: barbecue fish fillets, it is best to use tin foil wrapped up, so that the skin is not easy to roast the fish burnt, with the smothering of the barbecue, the more the fire the better, to maximize the preservation of the fresh soup. Grill for about 3 minutes or so, the fish fillets raised, can be eaten.