2, squid,, shrimp, fresh shellfish.
4. Vegetables: green peppers, bell peppers, potatoes, cauliflower, eggplant, mushrooms, corn. Cucumber. Tomatoes, sweet potatoes. Onions
5. Fruits: vegetable salad, watermelon, glaze, bananas, apples, oranges, etc.
6. Snacks: French bread, crackers, dried tofu
7. Auxiliary equipment: paper towels, disposable tablecloths, tinfoil. Small brush, disposable cups, newspaper, disposable gloves
8, spices: lemon. Oil, salt, cumin, chili powder, pepper. Peanut butter, ketchup. Honey, barbecue sauce. Lemon
9, essential supplies: water
Braziers, fish clips and knives are also common barbecue tools, choose to choose easy to clean and sterilize. Dish, chopsticks, toothpicks are necessary, especially toothpicks, quite useful, can be fixed cuttlefish and other easily curled food, but also instead of chopsticks as a tool to take food. Prepare a few plates to hold the food, and separate raw and cooked food. The brazier, knife and net should all be cleaned before grilling.
I. Food
Meat 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, meat pieces do not cut too big, 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 go to the supermarket to buy processed shrimp skewers, fresh shellfish skewers and other semi-finished products like meat skewers.
Vegetables and fruits can spice up the kind of 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. Supermarkets have ready-made vegetable skewers, which are said to have a good flavor when roasted.
Pasta and soy products are both filling. Grilled pasta also has a stomach nourishing effect and is good for those with stomach problems. Most of the pasta grilled without any seasoning, the aroma itself is already very attractive, but the steamed bread slices will taste even better if they are 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.
Second, seasoning
The basic seasoning: cumin powder, pepper (can be used instead 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 of the fat-containing food will drip oil after heating, these oil drops by the charcoal fire will produce a very high flame scorched food on the grid, if the water spray, will only produce soot contamination of the food, which can be solved by sprinkling some salt in the fire.
Meat: sausage, lamb, beef, chicken wings, all kinds of fish balls, shrimp balls, gonzo balls, squid balls, lamb waist, lamb root tendon, chicken neck, chicken gizzard, chicken fillet, lamb whip and so on.
Fish and Shrimp: Fish (all kinds), squid, cuttlefish boy, shrimp, conch meat, dried fish fillet, crab, scallop, 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, bean curd, tofu skin, dried beans, tofu nuggets, bean curd sticks, silkworm pupae.
Barbecue skills
1. "Direct barbecue" and "indirect barbecue"
Barbecue can be burned, stewed, baked, fried and so on a variety of ways, which "burned "belongs to the open-flame barbecue also known as direct barbecue; while the other kinds are called indirect barbecue.
A, direct barbecue
① Put the ball carbon on the grill carbon rack ****.
② Put the vegetables and meat on the grill net **** direct grilling.
B. Indirect Grilling
①The ball carbon is lit and placed on the ends of the carbon rack.
② meat and vegetables placed in the middle 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 and 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 barbecue time and fire control is the key.
In general, the indirect barbecue method is longer than the direct barbecue method.
3. Barbecue steps
① spread a layer of charcoal on the charcoal net and stacked into a pyramid shape, pour alcohol and other accelerants and allow the charcoal to fully absorb the time of about one minute, light the pre-prepared strips of paper into the furnace, the charcoal began to burn. If you are afraid to clean up the trouble can be pad a piece of aluminum foil under the charcoal, but the combustion will be affected to some extent.
② charcoal began to burn, accompanied by a small amount of black smoke. At this time, add the grill net. After 10-15 minutes of burning, the fire gradually reduced or disappeared, the charcoal surface appears white gray, indicating that the ideal grilling 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 arranged in the grill net ****, and strive to all parts of the food heat evenly.
④ grilling process as needed to adjust the location 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 side, otherwise it will be difficult to grill and may be burned.
⑤ When grilling, don't forget to apply a little oil on the food skewers and turn the food from time to time. This way, the grilled food tastes better and is less likely to be burnt. When the food is cooked, spread your favorite sauces and add seasonings.
Threaded skewers
First of all, the meat should be grilled, vegetables, wash, and then cut the meat into 2-4 cm long, 0.8 cm wide square meat strips (can also be customized): ribs according to the market price of your place to determine their own cuts pricing; fish scaling after breaking open to remove the belly and intestines washed and cut into pieces up to 12 cm long or unlimited length of the whole fish: Lotus root in order to wear a raw lotus root. Then bamboo skewers threaded into strings: meat threaded into a dingzhi: fish, eggplant and other large strings with two sticks per string.
Fourth, grilled
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 shaved into a thickness of 1.5-2 cm high layer of fire.
2, grilled: food skewers on the stove surface, where the 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, 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 baking 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 tank to remove excess oil, brush on the string does not fall into the fire smoke subject.
Grill production
① Refer to your local and Xinjiang barbecue grill shaped.
② On this basis, the furnace is made into 1.5 meters long, 14-15 cm wide, according to your personal height, subject to the navel.
③ below the grill is best made into 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.