Vegetarian cooking: The food is barbecued directly on the fire without seasoning, mainly fish, which can not only retain the original flavor, but also remove the fishy smell.
Salt roasting: Sprinkle salt on the ingredients before roasting, suitable for grilled fish and seafood.
Baked miso: while baking, sprinkle salt and soy sauce, and then sprinkle miso to enhance the flavor, among which fish, tofu and white radish can highlight their mellow and unique flavor.
Pu Shao: When barbecuing long fish, cut open the belly of the fish and put a bamboo stick across the fillet, which is named after it looks like Pu Ye at first glance. Pushao eel (roasted eel) is the most famous.
Roasting: while roasting, rinse with thick sauce, and so on until the ingredients are cooked, which is mostly used for fish with thick fat.
Yun Dan BBQ: Mix egg yolk with sea urchin sauce, and spread the sauce evenly on seafood materials such as abalone and shrimp during barbecue. The baked ingredients can be bright yellow and attractive.
The common types of indirect barbecue are explosion roasting, skewering roasting, iron pot roasting, teppanyaki roasting, shell roasting, pot roasting, rock roasting and net roasting. We see that many shops use the above barbecue types alternately, but skewering and miso roasting are the most popular and the price is the most acceptable. Kebabs are also divided into metal kebabs and bamboo kebabs because of the size of ingredients and the types of baked food. Metal skewers are made of iron and stainless steel. Generally, round skewers are more common, but if you want to roast whole fish, it is more appropriate to use flat skewers.
In the choice of skewered ingredients, seasonal fresh ingredients are the key, among which chicken breast, chicken wings, chicken legs, chicken buttocks and even chicken skin are many people's favorite, so chicken has long been one of the skewered ingredients.
Here are the five most popular kebabs:
Sauté ed kebabs with scallion-Fried chicken and chicken skin with chives is the most common kebabs combination.
Chicken balls-grind chicken legs into minced meat, stir them with minced meat cooked with wine, add a little red miso and egg yolk, knead them into a round shape, add kelp stock and cook them, then string them into bamboo sticks for barbecue. The dripping gravy is mouth watering.
Roasted drumsticks-roasted drumsticks with bones and juice have a generous feeling to eat.
Roasted chicken breast-excellent maturity, fresh taste, very popular with girls.
In addition, the chicken butt with soft cartilage and rich fat is also the favorite of Japanese gourmets today, so try it.
When eating barbecue, beer is the most common drink, and cold beer with delicious barbecue has always been recognized as the best combination. After eating, put the skewers into the skewers prepared by the store. Never use them to pick your teeth or put them beside you, so as to draw a perfect ending for the barbecue trip.
Introduction of barbecue technology
Crispy barbecue should focus on two important points, seasoning formula and baking, and others are easy to learn. The process is as follows:
First, material selection.
Pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits and other foods that are disease-free, non-toxic and non-perishable and bright in color can be pickled and baked in this way.
Third, wear a string.
Wash the meat and vegetables to be roasted first, and then cut the meat into 2-4 cm long and 0.8 cm wide squares (which can also be customized): cut the ribs and price them according to your local market price; After scaling the fish, break it, gut it, wash it, and cut it into pieces 12 cm long or the whole fish with infinite length: lotus root is used to pierce the raw lotus root. Then the bamboo sticks are strung together: the meat is placed in a T-shape; Fish, eggplant and other large strings use two for each string.
Fourth, baking.
1, fire: first clean the oven and put it away, add charcoal (millet charcoal) and light it, let the charcoal burn fully, then cut the charcoal fire with tongs and spread a fire layer with a thickness of 1.5-2 cm.
2. Baking: Put the food skewers on the stove surface, and directly brush the meat and ribs with oil (both sides are brushed) and bake them repeatedly. The strings look like oil bubbles rolling, and the color turns white and yellow, indicating maturity. Chicken feet should be roasted until there is a frying sound, chicken wings should be roasted until they are browned, and chicken legs should be browned with a knife while brushing oil, and there is no blood spilling inside, indicating maturity. The baking time depends on the size of the heat and the type of skewers, but don't burn them. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or powder when the food is baked to 90% maturity. Brush it with oil, bake it a little, and you can sell it out of the oven. Do not eat spicy food without spicy powder.
3. Put the vegetables on the stove surface, then add the vegetable powder, brush them evenly with an oil brush, toss and turn the eggplant and so on to bake it soft and yellow, sprinkle with spicy powder and cumin, brush it with oil and bake it for a few seconds before selling.
note:
1, use vegetable oil, salad oil, sesame oil, lard, etc.
2, brush oil should wipe off the excess oil on the cylinder, to brush the string does not fall into the fire smoke shall prevail.
Oven making
① Refer to your local and Xinjiang barbecue pits for setting.
(2) On this basis, the length and width of the oven should be 1.5m and 14- 15cm, depending on your personal height, depending on your navel.
(3) It is best to make a cabinet under the oven to put food, a workbench next to the cabinet to put seasoning, paint the front of the oven and write down the name and price of the barbecue.
Attachment: preparation of fragrant sauce
1. Material: 500g pickled pepper, 0/50g sesame paste/kloc-0, 200g peanut butter, 40g chili oil, 30g garlic kernel 1 00g pepper powder, 80g monosodium glutamate, extra fresh 1 package, and chicken essence/kloc-.
2. Chop the pickled pepper first, peel and mash the garlic cloves.
3. Fill a porcelain with sesame paste, peanut butter, garlic powder, pepper, extra fresh 1, chicken essence, sugar, salt, etc. And stir evenly.
4. Burn the vegetable oil to 80% maturity, stir-fry with pickled pepper, then pour it into the prepared porcelain and cover it. Let it cool before you try it. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light. It becomes a delicious sauce.
Baking technology of koukouxiang tofu skewers
Tofu, as a national dish, has a long history. It is made of spices and Chinese herbal medicines, and the baked tofu has a unique style and pleasant aroma. The process is as follows:
1. Configuration of "Tofu Spice":
500 grams of sweet potato starch, 60 grams of Chili powder, 20 grams of pepper powder, 30 grams of beef powder, 30 grams of chicken essence, 30 grams of star anise, 20 grams of fennel, 4 grams of licorice essence (optional), cumin 15 grams, 30 grams of dried onion (optional), 20 grams of dried ginger powder, 270 grams of monosodium glutamate and special fresh 6544.
The above raw materials can be bought in spice shops and Chinese medicine shops all over the country.
Second, the modulation method:
1, first all the raw materials are ground into fine powder.
2. Each pot or barrel is filled with the above raw materials and mixed evenly.
3. Seal the evenly mixed materials with food bags or bottles for replacement.
Third, wear tofu:
1. First, we ordered white tofu with a length of 12 cm, a width of 4.6 cm and a height of 0.8 cm from the tofu factory. We can also order tofu, which is 12 cm long, 7 cm wide and 0.8 cm high. Generally speaking, these two paragraphs are the main ones.
2, tofu should be tender and slag-free, soft but not broken, hard and tasteless.
3. Wear two bamboo sticks along the length of each bean, and then cut a small mouth with a knife.
4. Put the ground tofu into the basin. Soak in water, and then put 80 grams of edible salt into every 100 string of tofu to drown the salty taste.
Fourth, baking:
Put the millet charcoal in the barbecue oven and light it. After the millet charcoal is thoroughly penetrated, put the tofu skewers on the stove, then put 0.6-0.8g of special tofu spice on each slice, moisten it with a brush and vegetable oil, brush it evenly, turn it over and brush it evenly according to 0.6-0.8g of ingredients. There is also a basis for adding tofu ingredients, which is to see how well you soak it in tofu salt. If the soaked salt tastes heavy, reduce the tofu spice, otherwise increase the dosage of the tofu spice. In short, you bake a little first, then taste it with others, and then adjust the specific amount of tofu according to the taste of your locals, but it should be ours.
When one side is baked golden brown, the oil bubbles roll and then the noodles are baked in the same way, and so on for 3-4 times. When the whole piece is golden yellow and the incision is cracked, the tofu is on fire, and the smell means it is ripe. At this time, pepper powder, cumin powder and fresh chives should be sprinkled immediately for sale. Generally, it tastes worse when it is baked and eaten cold.
Five, other spices tofu hungry roast:
1, spicy tofu: on the basis of the above flavors, add spicy powder after baking.
2, fish-flavored tofu: add edible fish powder to the original seasoning or add appropriate amount of ginger powder, fish coriander and so on after baking.
3. Garlic-flavored tofu: Add mashed garlic to the original flavor and bake it.
4, fruity tofu: according to your own taste, add bananas, apples and other flavors when cooking, each string can be 0.1g.
5, other fragrant tofu: add milk flavor, chocolate flavor and other edible flavors according to your own taste, there are dozens of kinds.
, matters needing attention:
1, the importance of spicy taste should be supplemented according to your local taste.
2. Don't bake the millet charcoal when it is not completely burned, or when there is firewood and lampblack, so as to avoid burning, blackening and bitterness.
Be sure to bake the tofu yellow and fry it before selling.
4. All baking oils are mainly vegetable oil and salad oil, and no other oils are needed.
explain
The ingredients in the formula can be purchased from local vegetable markets, especially stalls in large vegetable markets and farmers' markets, as well as large-scale places around these markets that deal in condiments, spices and other varieties. Some seasonings may not be available, but some are not very effective and not necessarily strict. Some doses can be flexibly controlled for indications. Just like cooking, you can experiment several times depending on the taste. If the following formula is not available locally, you can use the following formula instead:
Xinjiang mutton skewers (if you can't buy them, don't use them) are extra fresh 1 (extra fresh powder instead)
Lithospermum powder (instead of other edible spices), there are many spices for barbecue in food markets or supermarkets, and you can succeed if you choose them flexibly.
Barbecue skills introduction
Barbecue skills
1. "direct barbecue" and "indirect barbecue"
There are many ways of barbecue, such as roasting, stewing, roasting and frying, among which "roasting" belongs to open fire barbecue, also known as direct barbecue; While others are called indirect barbecues.
First, direct barbecue
(1) Put the ball carbon in the center of the barbecue carbon rack.
② Put the vegetables and meat in the center of the baking net and barbecue directly.
B, indirect barbecue
(1) spherical carbon is ignited and placed at both ends of the carbon frame.
② Meat and vegetables are placed in the middle of the barbecue grill.
(3) Cover the furnace cover, adjust the heat with air door, and cook food by smoking and stewing.
2. Master the barbecue time and temperature of common foods.
The quality of barbecue food is influenced by many factors, such as the length of barbecue time, the mastery of cooking temperature, the choice of barbecue equipment and even the environment at that time. To achieve the best barbecue effect, the above factors can not be ignored, especially the control of barbecue time and duration is the key.
Generally speaking, indirect barbecue takes longer than direct barbecue.
barbecue
(1) Spread a layer of charcoal on the charcoal net and pile it into a pyramid shape. Pour in accelerant such as alcohol to fully absorb the charcoal for about one minute, light the paper prepared in advance and put it into the furnace, and the charcoal will start to burn. If you are afraid of cleaning trouble, you can put a layer of aluminum foil under the charcoal, but the combustion will be affected to some extent.
(2) charcoal began to burn with a small amount of black smoke. Add a baking net at this time. After burning 10- 15 minutes, the open flame gradually decreased or disappeared, and white ash appeared on the surface of charcoal, indicating that the ideal barbecue temperature had been reached. At this time, spread charcoal evenly on it, and put your hands on the baking net, and your hands will feel warm.
③ Place the food that needs to be barbecued evenly in the center of the baking net, so as to ensure that the food is heated evenly everywhere.
(4) Adjust the position of food according to the need during the barbecue process, so that all parts are heated evenly. If you are grilling thick food such as steak, you should roast one side first and then the other side, otherwise it will be difficult to cook and may be burnt.
When barbecuing, don't forget to put a little oil on the skewers and turn the food from time to time. The food baked in this way tastes more fragrant and is not easy to burn. When the food is cooked, spread your favorite sauce and add seasoning.
Food suitable for barbecue
Several common types
Meat: sausage, mutton, beef, chicken wings, various fish balls, shrimp balls, tribute balls, cuttlefish balls, lamb loin, sheep tendon, chicken neck, chicken gizzard, chicken fillet, sheep whip, etc.
Fish and shrimp: fish (all kinds), squid, cuttlefish larvae, shrimp, snail meat, dried fish, crabs, scallops and fresh shellfish.
Vegetables: corn, sweet potato, mushroom, potato, green pepper, radish, lettuce, onion, broccoli, taro, yam and green onion.
Fruits: bananas, sugar cane, pineapple.
Others: sliced bread, steamed bread, steamed buns, biscuits, chocolate, cotton candy, bean gluten, bean curd skin, dried bean curd, bean curd block, yuba, silkworm chrysalis.
A complete guide to barbecue (summary of all kinds of web pages found)
First, food.
Meat food is perishable, so be sure to choose fresh food. It is recommended to go to the supermarket to buy pickled mutton kebabs, and check the shelf life when buying them. Be careful not to choose frozen meat when you cook it yourself. Don't cut the meat too big or too small. Marinate with salt, monosodium glutamate, ginger juice, onion juice and other seasonings, and wear them with bamboo sticks for later use. Chicken wings should be marinated one day in advance, with a little soy sauce or red soy sauce, then all kinds of seasonings, fresh spicy powder or thirteen spices, plus some chicken essence (monosodium glutamate causes cancer after heating), and sprinkle some fine salt when baking. Pickled food needs to be put in the refrigerator, packed and then left to keep fresh. Sausages should not be barbecued with strong fire, otherwise the sausage surface will turn black and paste easily. Pay attention to frequent turns. It will be more authentic to eat with western mustard.
Live fish should be scaled, eviscerated, washed and salted with salt and wine. If you roast fresh squid and cuttlefish larvae directly on the fire, you can fix them with bamboo sticks or toothpicks first. If you want to save trouble, you can also go to the supermarket to buy processed shrimp skewers, fresh shellfish skewers and other semi-finished products similar to mutton skewers.
Vegetables, fruits and vegetables can adjust the type of barbecue, so that people will not feel too greasy. The most popular should be potatoes and corn. Sweet potatoes, yams, taro and vegetables are all good choices, but they must be processed in advance. Potatoes should be peeled and sliced; Choose a thinner yam; Choose smaller taro; Sweet potatoes are best peeled and sliced; Wash the vegetables; Garlic is especially recommended. Garlic has a unique taste when roasted, and garlic itself has bactericidal effect, which is very suitable for outdoor consumption. Brush some butter and honey before baking corn on the fire, so it will smell good. Some fruits and nuts, such as apples, bananas and walnuts, can also be baked to see if you like them. Need to be reminded that chestnuts are easy to' explode' when roasted, so be especially careful. It is best to cut a small mouth first. There are ready-made skewers in the supermarket, and it is said that the roast tastes good.
Pasta and bean products are things that can fill the stomach. Baked pasta also has the function of nourishing the stomach, which is very suitable for friends with stomach problems. Most pasta barbecues don't need any seasoning, and their aroma is already very attractive, but if the steamed bread slices are brushed with oil and sprinkled with salt and pepper, the taste will be more beautiful. Tofu blocks are different from yuba, and they need barbecue sauce to flavor them. If you choose tofu blocks, you can go to the rest assured tofu shop and buy ready-made tofu blocks directly.
Second, seasoning
The basic seasonings are: cumin powder, salt and pepper (which can replace salt), black pepper powder, Chili powder, blended oil and sugar water. You can choose barbecue sauce with different flavors according to your personal preference. In addition, in the process of barbecue, many fatty foods will drip oil after heating. When these oil droplets are burned by charcoal fire, they will produce a high flame to scorch the food on the grid. If sprayed with water, it will only produce oil fume to pollute food. At this time, just sprinkle some salt on the fire to solve the problem.
Problems of using stoves in barbecue shops
Usually it's charcoal fire, which is more delicious than electric baking, but now people pay more and more attention to healthy eating. Personally, electric roasting is healthier than charcoal roasting. For merchants, it is generally low-priced and delicious. Carbon baking only needs to prepare enough barbecue grills and charcoal, and the cost is relatively low. Judge for yourself from the cost performance. Barbecue is a cheap and easy-to-operate project, and there are many people who like to eat, so it is still relatively profitable. Barbecue is represented by charcoal roasting, but now there are many varieties. Such as electric baking, gas, infrared rays. Electric baking is cleaner than carbon baking. Carbon baking is divided into upper smoke exhaust, lower smoke exhaust and environmental protection furnace. If the environmental protection stove is better than electric baking, carbon baking is much better. Because smoke comes out from both the upper and lower exhaust, it depends on your actual situation. In short, carbon baking is better than electric baking, and it is much safer.
grilled
1, fire: first clean the oven and put it away, add charcoal (millet charcoal) and light it, let the charcoal burn fully, then cut the charcoal fire with tongs and spread a fire layer with a thickness of 1.5-2 cm.
2. Baking: Put the food skewers on the stove surface, and directly brush the meat and ribs with oil (both sides are brushed) and bake them repeatedly. The strings look like oil bubbles rolling, and the color turns white and yellow, indicating maturity. Chicken feet should be roasted until there is a frying sound, chicken wings should be roasted until they are browned, and chicken legs should be browned with a knife while brushing oil, and there is no blood spilling inside, indicating maturity. The baking time depends on the size of the heat and the type of skewers, but don't burn them. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or powder when the food is baked to 90% maturity. Brush it with oil, bake it a little, and you can sell it out of the oven. Do not eat spicy food without spicy powder.
Barbecue skills
1. "direct barbecue" and "indirect barbecue"
There are many ways of barbecue, such as roasting, stewing, roasting and frying, among which "roasting" belongs to open fire barbecue, also known as direct barbecue; While others are called indirect barbecues.
First, direct barbecue
(1) Put the ball carbon in the center of the barbecue carbon rack.
② Put the vegetables and meat in the center of the baking net and barbecue directly.
B, indirect barbecue
(1) spherical carbon is ignited and placed at both ends of the carbon frame.
② Meat and vegetables are placed in the middle of the barbecue grill.
(3) Cover the furnace cover, adjust the heat with air door, and cook food by smoking and stewing.
2. Master the barbecue time and temperature of common foods.
The quality of barbecue food is influenced by many factors, such as the length of barbecue time, the mastery of cooking temperature, the choice of barbecue equipment and even the environment at that time. To achieve the best barbecue effect, the above factors can not be ignored, especially the control of barbecue time and duration is the key.
Generally speaking, indirect barbecue takes longer than direct barbecue.
barbecue
(1) Spread a layer of charcoal on the charcoal net and pile it into a pyramid shape. Pour in accelerant such as alcohol to fully absorb the charcoal for about one minute, light the paper prepared in advance and put it into the furnace, and the charcoal will start to burn. If you are afraid of cleaning trouble, you can put a layer of aluminum foil under the charcoal, but the combustion will be affected to some extent.
(2) charcoal began to burn with a small amount of black smoke. Add a baking net at this time. After burning 10- 15 minutes, the open flame gradually decreased or disappeared, and white ash appeared on the surface of charcoal, indicating that the ideal barbecue temperature had been reached. At this time, spread charcoal evenly on it, and put your hands on the baking net, and your hands will feel warm.
③ Place the food that needs to be barbecued evenly in the center of the baking net, so as to ensure that the food is heated evenly everywhere.
(4) Adjust the position of food according to the need during the barbecue process, so that all parts are heated evenly. If you are grilling thick food such as steak, you should roast one side first and then the other side, otherwise it will be difficult to cook and may be burnt.
When barbecuing, don't forget to put a little oil on the skewers and turn the food from time to time. The food baked in this way tastes more fragrant and is not easy to burn. When the food is cooked, spread your favorite sauce and add seasoning.
I hope the above will help you.
Barbecue strategy: the method of barbecue
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