What kind of charcoal does Lishen Sui Charcoal Barbecue Restaurant use? Is it harmful to human health?

No. When using charcoal for barbecue, try not to use chemical charcoal. The special flavor of charcoal-grilled food comes from the aroma of grilled food when the charcoal is at high temperature. Therefore, choosing good charcoal is the basis for enjoying delicious food. Good quality charcoal fires generally burn for a long time and have good firepower. It is best to choose charcoal from branch parts, do not use the whole tuber, otherwise it will be difficult to light. The charcoal should be burned until it is transparent, red and hot, and then spread out flat for grilling. Do not grill in a hurry when the surface of the charcoal is not fully burned, as this will easily stain and blacken the food. The length of baking time should be determined according to the size of the heat and the type of skewers, but it must not be burnt. Brush oil while grilling, and when the food is cooked, sprinkle with chili powder, cumin wedges or powder. Brush with oil, toast briefly and serve.

Extended information: The dangers of eating too much barbecue: Excessive eating of barbecue will reduce the utilization of protein. During the barbecue process, the "Maillard reaction" will occur. As the fragrance dissipates, vitamins are destroyed, proteins are denatured, and amino acids are also destroyed, seriously affecting the intake of the three. Therefore, eating barbecue will affect the utilization of the above substances. Nucleic acids in meat react with most amino acids in the Maillard reaction to produce genetically mutated substances when heated and decomposed. These substances may lead to the occurrence of cancer. In addition, in the barbecue environment, some carcinogens may enter the human body through the skin, respiratory tract, digestive tract and other channels and induce cancer.

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