Preparation before barbecue

1. Selection of materials

Pork: You should choose pork belly that is tender and slightly fatty on the ribs, loins and buttocks. The meat cooked this way won't be too dry.

Beef: You can choose beef ribs, which are tender and tough; beef shoulder is the most tender meat for roasting.

Chicken: Any part is a good ingredient for barbecue.

Seafood: All kinds are available, but be sure to choose fresh ones.

Vegetables and fruits: Mainly root tips, mushrooms, fruits and vegetables with less juice and hard texture, such as corn, green peppers, pineapples, bananas, etc.

2. Marinate

Chicken: soak it in lemon water and sprinkle some starch, the meat will be more tender.

Seafood: The marinating time of seafood taken out of the refrigerator should not exceed 30 minutes.

Barbecue Tips

1. Different ingredients, different grilling methods

Barbecue slices: Thin slices of meat, it only takes about 3 minutes to cook, so it is not suitable Bake it for too long, otherwise the meat will become tough or burnt and won't taste good. Pork must be cooked until fully cooked before eating. Beef should not be roasted until fully cooked, otherwise the tenderness of the meat will be destroyed.

Seafood and fish: When grilling clams and fish fillets, it is best to wrap them in tin foil. This will prevent the fish skin from being burned and make it easier to store the delicious soup. Grill for about 2 to 3 minutes. When the fish fillets are raised, it is ready to eat.

Spicy or spicy food, hot dogs, sausages, etc.: Use low heat as much as possible. Except for vegetables, it is best to put them in a tin foil box and grill them in a smoldering way. The stronger the fire, the better.

2. Use of charcoal

The best choice for fuel is charcoal. 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. When lighting a fire, put 5 pellets in a pack of tinder at a time. 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.

3. Clean the grill

Before grilling food, brush a layer of oil on the grill to prevent food from sticking to the grill. Use an iron brush to brush off the residue on the grill at any time to keep the grill clean so as not to affect the flavor of the food.

4. Turn the food over timely

Once the food is on the grill, constantly turning it will not only extend the cooking time, but also destroy the protein and cause the meat to become hard. When flipping food, the food must be heated to a certain level before it can be easily turned over. If part of the food sticks to the rack after turning it over, it means that the protein has not been completely heated. Hard pulling will only tear the protein fibers, and if it is fish, it will cause peeling.

5. Replenish moisture

The longer the food is grilled, the greater the loss of water and oil will be, and the drier the taste will be. Therefore, during the barbecue process, you should brush an appropriate amount of barbecue sauce on the food to keep the food moist, but be careful not to brush too much at one time, which will cause the food to be too salty.

6. Use of salt

Salt can be used for seasoning. In addition, during the barbecue process, many fatty foods will drip oil when heated. When these oil droplets are burned by the charcoal fire, they will produce high flames and scorch the food on the rack. If you spray it with water, it will only produce soot to contaminate the food. At this time, just sprinkle some salt on the fire to solve the problem.

7. Diamond-shaped grill marks

Authentic diamond-shaped grill marks can definitely enhance the barbecue technique. It is not difficult to bake diamond-shaped grill marks. First, the temperature of the charcoal fire must be hot enough, and then the food is placed on the grill at an angle of 30 degrees. When the food is fully heated, turn the food to the opposite direction at an angle of 30 degrees to form Diamond-shaped grill marks.

DIY healthy ways to eat barbecue

Although barbecue is delicious, eating it still makes us worry: because barbecue is easy to cause cancer, and sometimes it will cause stomach upset after eating.

Nutritionists tell us: In fact, if you pay more attention when baking and eating, you can have both deliciousness and health. Let’s take a look at which barbecue methods are wrong:

Mistake 1: Overcooking and charred substances can easily cause cancer, and when meat fat drips onto the charcoal fire, the polycyclic aromatic hydrocarbons produced will It evaporates with smoke and adheres to food, and is also a strong carcinogen.

Solution: It is best to wrap the barbecue in aluminum foil to avoid eating carcinogens. Once burned, be sure to throw away the burned parts and never eat them.

Mistake 2: Put too much barbecue sauce. Generally, soy sauce is used to marinate the meat before grilling, and a lot of barbecue sauce needs to be added during grilling, which will lead to eating too much salt.

Solution: The best way is to marinate with low-salt soy sauce, so there is no need to use barbecue sauce; or the barbecue sauce should be diluted with drinking water before use, if it is too thin and not good If it sticks, you can add some cornstarch to thicken it.

Mistake Three: Not Separating Raw and Cooked Food Utensils When grilling meat, bowls, plates, chopsticks and other utensils used for raw and cooked food are not separated, which can easily lead to cross-infection and a bad stomach.

Solution: Prepare two sets of cutlery to avoid contamination of cooked food.

In addition to barbecue methods, our concerns about barbecue being too greasy can also be solved.

Concern 1: Too much fat. BBQ ingredients are generally high-calorie foods such as meat. Coupled with the use of barbecue sauce, etc., the fat content is too high, which can easily cause body fat accumulation.

Solution: When choosing barbecue materials, try to choose lean meat and fish with high fatty acid content, and avoid fatty meat. In addition, you can also eat some vegetables with it to reduce greasiness. In addition, chewing slowly and exercising more after meals are good ways to burn fat.

Worry 2: Too high cholesterol and too little fiber. Barbeques are often based on meat and seafood. The cholesterol content is high and fiber intake is often insufficient.

Solution: Eat more wild rice, green peppers and other foods, and consume more fruits with high vitamin C content such as oranges, which are not only low in calories, rich in vitamins, but also rich in pectin and fiber. Can promote defecation and lower cholesterol. In addition, vitamin C also has a good anti-cancer effect.