Make a grill with five centimeters high, about 14- 15 centimeters wide from front to back, and about 25 centimeters long from left to right into two parallel beams, and prepare some thin steel tags or iron tags for skewering meat. Of course, stoves can only use liquefied gas or natural gas stoves at home. If you have charcoal, you have to make an iron stove like those people in the street. And get a clean soft brush. These are hardware.

It is important to prepare seasoning ingredients (preferably powder): pepper 1 serving, pepper 1 serving, anise (i.e. star anise or fennel) 1 serving, fennel half, cinnamon half, nutmeg half, fragrant leaves half and salt 3 parts, and roasted mutton must be prepared with cumin 2-3 parts. Mix them together in a basin. Before preparing the seasoning, pour some cooking wine (yellow wine, preferably a few drops of ginger juice) on the cut meat slices or strips. After mixing the seasoning, put the kebabs on an iron stick (slightly closer) and dip them on both sides of the seasoning powder. Don't dip too much. So the software is ready.

Ignition, the burner is in the size of 10- 15% of the total fire, and the kebab is put on the rack. Turn it over from time to time (don't be too diligent); After more than a minute, the smell is already fragrant. At this time, use a soft brush to dip in cooking oil, and brush a little oil on both sides of the grilled kebab. The best is olive oil, of course. Generally, peanut oil and sunflower oil will do. It is best not to use soybean oil and rapeseed oil, mainly because of the taste. Ok, then bake for about 2 minutes, during which you can brush the oil slightly again, or not.

Do you want to eat? Ok, pick it up and air it a little first. Ah, it smells good. Eat it!

Shashlyk

Raw materials: pork tenderloin, green pepper, carrot slices, wet starch, refined salt, monosodium glutamate, cooking wine, clear soup and onion rice.

Production: Pork is sliced, lightly patted with a knife to make it soft, and green pepper is cut into cubes. Add onion rice, salt, wet starch, cooking wine, clear soup and monosodium glutamate into the sliced meat, mix well and marinate slightly, and then put them on the bamboo stick one by one. Wipe the baking tray, put the kebabs in, bake for 3 minutes with high-level fire in the microwave oven, take it out, turn it over, and bake for 2 minutes.

Features: fragrant, smooth and delicious. ?

Note: Green pepper slices and carrot slices are worn at the tip of bamboo sticks, which plays an ornament role.

If you buy ready-made skewers and bake them yourself, just put them in the oven and bake them.

For the above two kinds of skewers, it is best to use a baking net, because water will come out to prevent the meat from softening. Both of them must use light wave and light wave combination. If the quantity is large, choose light wave combination 2, and you can also open the door and turn the skewers.

First, the preparation of barbecue food. It is best to buy it immediately. If the materials are prepared in advance, it is necessary to prevent the meat from deteriorating, so as not to cause food poisoning. If you buy chicken wings, ribs, prawns, oysters and squid every other day, you should first wash and cut them into pieces, wrap them in plastic wrap, and then seal them in plastic bags and put them in the refrigerator for storage.

Second, the selection and cleaning of barbecue forks. Family barbecue can make simple fork tools, which can make food fork firmly and rotate flexibly. Forks can generally be made of iron, but do not use electroplated iron (such as old bicycle steel wire, etc.). Because electroplating is mostly chromium plating, metal chromium is a toxic metal, and long-term exposure to chromium can cause headaches, emaciation, digestive disorders, anemia and so on. During barbecue, chromium and its oxides can pollute meat and do great harm to human body. If you rent a barbecue fork for an outing, you should clean up the oil stains and other dirt on its surface before you can barbecue the meat. The cleaning method can repeatedly insert the fork into the clean river sand and then wash it with water.

Third, the choice of barbecue fuel and fire. Charcoal is the first ideal barbecue fuel. Charcoal is easy to catch fire, with strong flame and less soot, and barbecue is less likely to be polluted by 3.4 benzopyrene, a harmful substance in soot. On the contrary, if firewood is used as fuel, barbecue is easily polluted by 3.4 benzopyrene because of the rich soot. 3.4 benzopyrene is a recognized carcinogen, and it is easy to get stomach cancer if you eat barbecue with high content frequently. When a barbecue oven catches fire, it is advisable to use dry sticks or sawdust, and it is not advisable to use excessive kerosene or gasoline to pour it on charcoal, because when these fuels burn, soot contains a large amount of 3.4 benzopyrene, which can pollute barbecue.

Fourth, barbecue meat should be cooked. After the barbecue oven catches fire, when the charcoal fire is smokeless, you can barbecue meat on an open flame. When barbecuing, the fork should be rotated repeatedly to make the meat evenly exposed to fire, and the meat should be cooked before eating. If you eat half-baked barbecue containing live Trichinella cysts, such as pork and mutton, it can cause trichinosis, which usually occurs after eating1~ 2 weeks, mainly with fever, muscle pain, eyelid and lower limb edema.