One, the selection of materials
Where there is no disease, non-toxicity, non-rotting, fresh color pigs, cows, goats, chickens, geese, frogs, vegetables, fruits, and other types of food can be used to marinate in this method of grilling.
Two, recipe
1, meat skewers:
5 kilograms of fresh meat should be added to the amount of spices.
Recipe 1: fresh Xinjiang lamb skewer 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 a bamboo skewer to be grilled
Recipe 2: 100 grams of thirteen spices, monosodium glutamate (99% freshness) 70-90 grams of salt 36 grams of 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 powder, sweet potato starch 250 grams.
Put the above ingredients into the cut fresh meat strips and mix well, marinate to 15 minutes can be skewered into a string to be grilled.
Note: the above two methods of meat dry humidity for the skewers can adsorb spices do not fall, do not flow as appropriate. There is water flow out of the thin, not easy to maintain the flavor, dry oil consumption, should be mastered in the hands of a handful of meat feel wet but not out of the water for the best.
The two formulas you choose to use, tuning skewers out of 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 kilograms 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 packages, ginger, scallions (chopped fine) 30 grams of the name of the loose meat powder 20 grams of sugar 7 grams of starch in the red department 150 grams
The above raw materials and 5 kilograms of food to fully stop the uniformity of the soaked 20 minutes to wear a skewer. If the mixing is dry, the material is not stained, you should add water appropriately, so that its seasoning is completely stained on top of the meat, should not be too thin. These are raw 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 (patted) 80 grams, 100 grams of monosodium glutamate (MSG), 50 grams of freshly scallion head, 10 grams of pepper, cooked over medium heat, to be claw bubbles big straighten out and break with the sign of a piercing can be salvaged after the cold, each string through 2 to be baked.
4, fish: various types of fish wear half fish, fish string, whole fish, fish tail and other varieties of recipes for:
5 kilograms of fresh fish to join the raw materials: 100 grams of thirteen spices, 60 grams of salt, 90 grams of sugar, monosodium glutamate (MSG) 80 grams of Special Fresh 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 with the same meat skewers, marinated for 30 minutes after threading the skewer to be grilled.
Special reminder: In order for you to correctly grasp the various types of food marinade method, baked special flavor to the Department of special "spice cellar water" soaking method to the spice direct marinade method, the purpose is to worry about the concentration of your use of the "spice cellar water" is not a good grasp of the flavor. The taste.
Some of the composite finished spices in this process already contain some of the spices of Chinese medicine.
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 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 to wear skewers to be grilled
6, vegetables: pumpkin, eggplant, slices, potatoes, corn on the cob, cabbage, and other varieties of recipes for:
Sweet potato starch 500 grams, 1500 grams of salt, monosodium glutamate (fine powder) 400 grams of Special Fresh No. 2 packets of thirteen spices 420 grams of sugar 30 grams, sesame 150 grams. Comfrey powder (edible spices) 50 grams, mix the above evenly into the flavor powder bag spare
Bake the first to wear a good string of vegetables placed flat on the stove, and then use the spoon loaded with powder poured on the vegetable block, 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 flavorings you can first bake 3-5 strings of their own taste, according to local tastes and then increase or decrease the amount of flavorings
Three, wear string
The first meat that should be baked, 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 and then break open the removal of belly intestine washed and cut into pieces of up to 12 centimeters long! or a whole fish of unlimited length: lotus root through the 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, 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 top, where meat, ribs directly brush oil (both sides) 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 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.
4, 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 shall prevail.
Attached: the modulation of the 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, Special Fresh 1 1 packet, 100 grams of chicken, 20 grams of sugar, 40 grams of refined salt.
2, the first pickled pepper chopped fine, garlic cloves peeled and pounded.
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 tuned into the material to cover the lid, let cooled down and then tasted, if salty, the appropriate put some sugar MSG, light add a little salt that is into the floating sauce.
[edit]Barbecue know-how
1. different ingredients, different grilling methods
Baked meat slices: thinner slices of meat, about only 3 minutes to be cooked, should not be grilled for too long, or else the meat hardened or scorched, it will not be delicious. Pork must be cooked until fully cooked before serving, and beef should not be grilled until fully cooked for serving, otherwise it will destroy the tenderness of the meat.
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 the fish fillets will be raised and ready to eat.
Sweet nothings, hot dogs, sausages, etc.: Try to use low heat, except for vegetables, it is best to put them in a tin foil box and grill them by smothering them, 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 for 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 roast. Do not rush to roast the charcoal before the surface of the charcoal is burned through, as this will easily dirty and blacken the food.
3. Cleaning the grill
Brush the grill with a layer of oil before grilling food so that it doesn't stick to the rack. Keep the grill clean by brushing off any residue on the grill with an iron brush at all times so that the flavor of the food is not affected.
4. Turning food on the grill
Turning food on the grill not only prolongs the cooking time, but also destroys the protein and causes the meat to become tough. When you turn the grill, 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 grid, indicating that the protein is not fully heated, hard pull will only tear the protein fibers, 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 moisture and grease, the more dry taste. Therefore, during 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, and cause the food too salty.
6. The use of salt
Salt can be used to flavor. In addition, during grilling, many foods that contain a lot of fat will drip oil when heated, and these oil droplets burned by the charcoal will produce a very high flame that will scorch the food on the grill. If you spray with water, it will only produce soot to contaminate the food, then just sprinkle some salt in the fire to solve the problem.
7. Diamond-shaped grill marks
An authentic diamond-shaped grill mark can definitely add to a grilling technique. It is not difficult to grill a diamond-shaped grill mark, first of all, the charcoal temperature is required to be hot enough, and then put the food on the grill at a 30-degree angle, when the food is sufficiently heated to turn the food to the opposite direction of the 30-degree angle, you can form a diamond-shaped grill mark.
Roasted meat healthy eating DIY
Roasted meat, although delicious, but eat still not inevitably let us have some concerns: because of the roasted meat easy to cause cancer, and sometimes eat after eating bad stomach. Nutritionists tell us: in fact, in the process of grilling and eating more attention, delicious and healthy as can be both. Here's a look at what barbecue method is wrong:
Error one: grilled too burnt Burnt substances are easy to cause cancer, and meat grease dripping to the charcoal, resulting in polycyclic aromatic hydrocarbons will be attached to the food with the smoke volatilization, but also a very strong carcinogen.
Solution: It is best to use aluminum foil to wrap up the meat when grilling to avoid eating carcinogens. Once burnt, be sure to throw away the burnt parts and never eat them.
Mistake 2: put too much barbecue sauce General in the barbecue meat with soy sauce and other marinade, and baked when you need to add a lot of barbecue sauce, which will lead to eat too much salt.
Solution: The best way is to use a low-salt soy sauce marinade, so you don't need to use barbecue sauce; or dilute the barbecue sauce with drinking water before using it, or add a little bit of cornstarch to thicken the sauce if it's too thin to stick.
Mistake 3: raw food utensils are not separate The dishes, chopsticks and other utensils used in barbecuing are not separated, which can lead to cross-infections and bad stomach.
Solution: Prepare two sets of utensils to avoid contamination of cooked food.
Besides the grilling method, there are ways to work around our concerns about grilled meat being too greasy.
Worry #1: Too much grease Grilling ingredients are usually high-calorie foods such as meat, plus the use of barbecue sauce and other ingredients that are too high in grease, which can easily lead to the accumulation of body fat.
Solution: Choose lean meat and fish with high fatty acid content, not fatty meat, when choosing barbecue materials. In addition, you can also eat with some vegetables to reduce grease. In addition, keep chewing slowly and exercise more after meals are good ways to burn fat.
Worry two: cholesterol is too high, too little fiber The barbecue is often dominated by meat and seafood, cholesterol content is very high, fiber intake is often insufficient.
Solution: should be 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, reduce cholesterol. In addition, vitamin C also has a good effect on cancer prevention. (Fashion)
[edit]Barbecue skills
1. "Direct grilling" and "indirect grilling"
You may ask: Isn't barbecuing just putting meat and other foods on the fire? No, the European-style barbecue can be burned, stewed, baked, fried and other ways, which "burned" belongs to the open-flame grill is also known as 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, grilling 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 barbecue time and fire control is the key.
Generally, indirect grilling takes longer than direct grilling.
3. Basic steps for assembling, lighting and grilling
Prepare the parts and charcoal for assembling the barbecue grill, assemble the grill, the stand and the fence according to the instruction manual, and then ignite the barbecue charcoal
1. Spread a layer of charcoal on the charcoal grill net and stack it in the shape of a pyramid, pour in the accelerant, such as alcohol and let the charcoal be absorbed fully, for about one minute. Light the pre-prepared strips of paper and put them into the furnace, the charcoal began to burn. If you are afraid of the trouble of cleaning up, you can put a piece of aluminum foil under the charcoal, but the combustion will be affected to a certain 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. 4, the need to grill the food evenly placed in the center of the grill net, and strive to all parts of the food heated uniformly. 5, the grilling process according to the need to make adjustments to the position of the food, in order to make the various parts of the heat uniformly. 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 scorched.
[Edit]Barbecue Tools
Barbecue Grill
The common types of barbecue grill on the market are apple grill, rectangular grill, lightweight grill and so on. Apple stove shape is the most pleasing, round outline, capacity is very large, generally inside with two layers of cover net separation, can be used to stew and smoke, and there are wheels and handles, easy to change the location of the barbecue process at will, show the owner of the delicate and thoughtful. But the apple stove shelf can not adjust the height, tall or short people are not very easy to find a comfortable barbecue position. Rectangular stove cross wide, convenient for several people to operate at the same time, to create a happy atmosphere, both sides of the wooden rack can also be extended to put some plates and food, to reduce running back and forth. If you do not want to take up too much space, the kind of compact lightweight stove is also a good choice, "red guest", "Pathfinder" and other brands have this stove. The advantages of the stove is the grill height adjustable, easy to control the fire, the price is cheap, less than 100 yuan.
Barbecue charcoal
Common charcoal on the market are flammable charcoal, charcoal, and mechanism charcoal. Flammable charcoal is available at outdoor stores in square and pie shapes. The surface of the combustible charcoal has a layer of flammable layer, it is easier to ignite than ordinary charcoal, the disadvantage is that it is more expensive, a small box will be more than a hundred dollars. And ordinary charcoal four kilograms of selling price is only 20 yuan, but the size of the inside is not the same, barbecue is easy to fire unevenly, and the burning time is short, grilled in the process of charcoal must be constantly added. Mechanism charcoal is actually a mixture of charcoal and coal, pressed into a hollow polygonal shape, from the charcoal ash can be seen to contain the composition of coal. This type of charcoal is uniform in size, burns for a long time, has an even, smokeless fire, is not expensive, and is the charcoal of choice for many professional barbecue restaurants, but the process of ignition is more laborious.
Braziers, fish tongs and knives
Choose ones that are easy to clean and sterilize. Fish-shaped braziers and long braziers with a forked top are both practical and convenient, and definitely meet the shape needs of flatfish and chicken wings.
[Edit]Outdoor Barbecue Tips
Barbecuing in your own home garden, although you can show the convenience of modern life in terms of water and food, but in this part of the fire still have to emulate the slash-and-burn ancient people, so I'll teach you some tips on how to light a fire!
First of all, lay 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 it for about a minute, if you choose to use a flammable charcoal, you don't need to add any accelerant. Light the pre-prepared strips of paper and place them in the oven and the charcoal will start to burn. If you are afraid of the trouble of cleaning up, you can put a piece of aluminum foil under the charcoal, but the combustion will be affected to some extent.
Then the charcoal starts to burn, accompanied by a small amount of black smoke. At this point plus grill net, burning 10 ~ 15 minutes, the open fire gradually reduced or disappeared, the charcoal surface appears white ash, indicating that the ideal barbecue temperature has been reached. At this time with a charcoal fork will be evenly spread charcoal, with the hand placed on the grill net above the test temperature, the hand has a hot feeling is good, then you can greet the big fish and meat.
The processing of food can be burned, stewed, baked, fried and other ways, in which the "burn" belongs to the open-flame barbecue is also known as direct barbecue; and several other kinds of indirect barbecue is called. Therefore, the barbecue also need to master certain skills.
Direct grilling
①Place the charcoal in the center of the grill.
②Place the vegetables and meat in the center of the grill grid and grill them directly.
Indirect grilling:
Done through the apple oven.
①Light the charcoal and place it on the ends of the charcoal grill.
②Meat and vegetables are placed in the middle of the grill.
③Cover the grill and adjust the heat with the damper to cook the food by smoking.
[Edit paragraph] Barbecue common sense
Barbecue affects male fertility
It is reported that Italy's Chieti Advanced School of Biomedical Sciences, Professor Ledda pointed out that barbecue, roasted goose, sausage and bacon and other fatty foods, will affect the male fertility and make it harder for them to be in love. Therefore, experts have collaborated to create a menu to increase fertility, with vegetables as the main food, and on Saturdays and Sundays, as men usually spend time with their partners, they can eat high energy and stress-reducing foods such as chocolate and bananas, in addition to the food on the weekday menu.
Barbecue: There are two types of barbecue: open-fire and dark-fire. Barbecue food is generally characterized by high temperature heating at a temperature of 100 degrees or more, and the grilled food should have a characteristic charred flavor. Barbecue food types are divided into direct fire grilled and briefly connected to the fire grilled. There are many types of direct fire grilled, there are five or six kinds.
Beer and barbecue with food
Beer, cool and refreshing, containing a variety of essential amino acids and rich in vitamins, loved by people. However, drinking some of the precautions often can not cause people to pay attention to, such as eating barbecue kebabs when drinking beer, it is inappropriate;; smoked food contains organic amines and due to cooking and the production of polycyclic hydrocarbons, benzo(a)pyrene and amino acid derivatives. When drinking too much alcohol to increase blood lead levels, the above substances and its combination, can induce digestive tract diseases and even tumors.
[Edit Paragraph]Healthy barbecue four principles
Choose low-fat food
Barbecue to eat healthy, the first step, of course, to know how to choose food. And many people barbecue favorite burn chicken wings, but a chicken wing, has 150 calories, a barbecue, four from five stop, so that has ingested 600 calories, equal to two bowls of rice, to taste the flavor of burn chicken, may wish to choose chicken steak or chicken fillet, can be a better substitute.
As for the barbecue "first plate", we naturally associated with fast and convenient sausage, but do not look down on this young man, an ordinary chicken sausage, calories 90 calories, and in recent years the more popular cheese sausage, a small strip of more than 115 calories, in fact, sausage is the reason why the calorie explosion light, are due to the fat and internal organs of the gift, and at the same time, artificial coloring power, it is really a little less to eat a lot of flavor. To enjoy a quick and "lightweight" appetizer, you may want to choose to eat meatballs, although the salt content of meatballs is on the high side, but it is healthier than sausage. But when you buy, not fried fish balls or beef balls is a better choice, do not choose cuttlefish balls or tribute balls, etc., the former two ten only 100 calories, but the latter two have 150 calories.
Chicken wings are high in calories and should be replaced by chicken steaks or chicken fillets.
Honey has 65 calories per spoonful, so be careful!
Principle 2
Be careful of sweet traps
When barbecuing, many people love to put honey on their barbecued food if they want to add flavor to it, and sometimes buying two bottles of honey is not enough. Because some people love the sweet taste, honey added again and again, but did not realize that a tablespoon of honey has 65 calories, greatly increasing the intake of calories! In fact, you want to add food flavor, but also want to be healthy, dietitians suggest that everyone, coated once the honey will be enough, and then you may want to use black pepper, mustard and other natural seasonings to increase the metallurgical flavor of the food.
Principle 3
Make good use of the "protective cover"
In the end, grilling food is not very healthy, because meat burns directly at high temperatures, the fat that is decomposed drips on the charcoal, and then combined with the protein of the meat will produce a carcinogen called benzopyrene, which has the opportunity to stick to the food, so we recommend that only some of the food for the barbecue, and the other can try the "anti-traditional" method, the food in a tin can be used as a barbecue, the other can try the "anti-traditional" method, the food in a tin can. Therefore, it is recommended to grill only some of the food, and for others, we can try the "anti-traditional" method of heating the food after wrapping it in tinfoil, which will greatly reduce the chance of causing cancer.
Additionally, knives, forks and scissors are also important "helpers" for BBQ. Barbecue, three or five friends while gossiping, while barbecuing, not to be careful, half of the sausage burnt, burnt part of the carcinogens, can not be put into the stomach, but do not want to waste, you can use scissors to cut off the burnt part. The scissors can also be used to cut off the fat from the food, so it's two birds with one stone.
Wrapping vegetables in tinfoil and heating them is healthy and reduces the production of carcinogens.
Sweet potatoes are rich in fiber, but also easy to satiate the belly, is also a healthy choice for barbecue.
Principle 4
Food diversity
Barbecue does not have to be dominated by meat, grains, vegetables burned up the same flavor. Grains of healthy barbecue preferred, of course, is the roasted corn, which is not only golden and delicious, but also easy to belly. In addition, sweet potatoes are also a good choice, rich in fiber, beneficial to the intestines. And the hot, crispy buns, easy to enter, but do not add a lot of honey!
As for ready-made barbecue buns, the meat in them contains a lot of marinade, so it's best to prepare your own, using natural seasonings, such as fresh onions, garlic, chili peppers, etc., healthy and tasty. When choosing meat, you may want to choose to eat more seafood, including crabs, shrimp, scallops, fish, etc., cooking method can be seafood into the tinfoil, cooked with a small amount of soy sauce, that is very delicious. The vegetables can be burned, there are many choices, the first choice of bell peppers, broccoli, tomatoes, mushrooms are also good, wrapped in tinfoil any sliced vegetables, put into the grill baked 3 to 5 minutes, can be eaten.
Barbecue food calorie list
Sausage 1: 90 calories
Fish ball 10: 100 calories
Squid ink ball 10: 150 calories
Whole chicken wing 1: 150 calories
Potato 1: 160 calories
Strip steak 1 (palm size): 250 calories
Beef steak 1 (palm size): 250 calories
Beef steak 1 (palm size): 250 calories
Beef steak 1 (palm size): 250 calories