First learn the 3 basic skills of barbecue POINT 1. The ingredients must be completely de-iced before grilling: Remember to refrigerate the spare ingredients. If the meat slices still have ice residue, they must be completely de-iced before grilling. Food that has not been refrigerated will easily burn on the outside, while the inside will remain hard and undercooked. POINT 2 A moderate heat is enough: After lighting the fire, the temperature is optimal when the charcoal turns red and no flames can be seen. After placing the iron mesh, place your palms about 10 cm away from the mesh. You will feel a burning sensation in your palms after about 8 seconds. This is the best heat, and high-fire barbecue should be avoided.

It is recommended to put aluminum foil on the iron net when grilling. If there is no aluminum foil, when the oil drips and the fire breaks out, you can sprinkle some water to cool down, but remember to pick up the net and food to avoid charcoal fire. Soot and charcoal residue fall on the food. POINT 3 Try not to bake with bamboo skewers: Many people are used to inserting rice blood and sweet and spicy food on bamboo skewers to bake. Not only is it difficult for the food to be cooked, but the temperature in the middle of the fire is high, and the sweet and spicy skewers below are difficult to cook. The spicy ones are always undercooked, but the top ones are already burnt. In addition, some people will imitate barbecue restaurants and skewer different ingredients such as green peppers and meat slices on bamboo skewers. However, due to different heat levels, it is difficult for ordinary people to control the grilling time. It is recommended to grill them separately.

You must constantly turn over, check whether the food is cooked, and pick it up when it is done to avoid overcooking.

Thin slices similar to hot pot meat are very easy to cook. When the fire is maintained at the optimal heat mentioned above, turn it over once every 10 seconds and about 6 to 7 times. When the meat changes color completely, it is ready. have eaten. For thicker cuts of meat such as beef short ribs, turn them over every 20 to 30 seconds. Do not turn them over for more than 1 minute, otherwise they will burn!

If the meat is very fresh, it takes about 7 minutes. It is best to eat it cooked, as shown in the picture, the slightly discolored and bloodshot one has the best taste, and sprinkle a little sea salt on the fresh meat to fully taste the original flavor of the meat, which is more delicious than using barbecue sauce!

Aluminum foil bag baking method: It is actually very simple and not easy to burn, but don’t be impatient, just open it and take a look if nothing happens. Check the gap every 10 minutes to see if there is smoke. If there is, it means the ingredients are cooked. You need to check it regularly, otherwise it won’t taste good if it’s burnt out inside!

You can’t tell if the rice is cooked with black rice blood! The key to roasting rice blood is to completely defrost it, and leave it for about 2 seconds. Flip once every 30 seconds. When the rice can be lightly folded and bleeding, it means it is cooked. The technique of grilling sweet and not spicy is also the same as that of rice blood.

Sausage: It is recommended to use bamboo skewers to poke a few holes in the sausage to allow the heat to enter the inside. Because the sausage is very thick, flip it every 40 seconds. The sausage is cooked when a skewer can be inserted quickly. Sausage has a lot of fat, so it is recommended to place it on the edge of the grill where the fire is small to avoid a drop of oil causing a fire. If you are too lazy to take care of the sausage, you can steam the sausage first and then heat it over the charcoal fire.

Saury: Be sure to bake it on aluminum foil to judge whether it is done. In addition to turning it over every minute, grilling with aluminum foil can also retain the oozing gravy. When the gravy next to the fish is gone, The sizzling sound means it's almost done.

Corn: Be sure to grill it at the optimal heat. At this time, there is no flame but the temperature is sufficient and the surface will not be burnt. Do not apply barbecue sauce at this time, otherwise it will be more difficult to distinguish the doneness. Bake until the corn kernels swell and become plump and golden brown (as shown in the picture), it means it is roasted. At this time, brush with sauce or cream and put it in the oven to warm up for 15 seconds.

Squid: The meat of squid is thicker, so it is best to blanch it before grilling to avoid failure and waste. Before grilling, cut the belly open and flip it over. Insert bamboo skewers on the left and right sides so that the squid can be spread out as a whole piece. It’s also easier to flip over and grill until the squid aroma comes out, then you can eat it. Barbecue guide 1. How to thread skewers. First wash the meat and vegetables to be grilled, and then cut the meat into square strips of meat 2-4 cm long and 0.8 cm wide (you can also customize it): the ribs can be customized according to your local market price. Cut into pieces and price; scale the fish, break it open, remove the intestines, wash and cut into 12 cm long pieces or whole fish of any length: cut the lotus root into raw lotus root. Then thread the bamboo skewers into skewers: the meat into a T-shape; the fish, eggplant and other large skewers use two skewers for each skewer. 2. Grilling process 1. Make a fire: Clean the oven and put it away (before grilling food, brush a layer of oil on the grill to prevent food from sticking to the rack.

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), add charcoal (the best choice for fuel is charcoal, try not to use chemical charcoal. The special flavor of charcoal grilled food The aroma of grilled food comes from the high temperature of the charcoal. Therefore, choosing good charcoal is the basis for enjoying delicious food. Good quality charcoal generally burns for a long time and has a good fire. It is best to choose charcoal from tree branches. Do not use whole tubers, otherwise it will be difficult to ignite. When lighting a fire, put 5 pellets in a pack of tinder at a time. Wait until the charcoal is transparent and red-hot before spreading it out for baking. Do not use it until the surface of the charcoal is fully burned. If you want to bake it in a hurry (it will easily stain and blacken the food), light it, let the charcoal burn fully, and then use tongs to spread the charcoal fire into a fire layer with a thickness of 1.5-2 cm. 2. Grilling: Place the food skewers on the stove, brush meat and ribs directly with oil (brush both sides) and grill them, turning them over in time. If the skewers look bubbly with oil, and the color turns white and yellow, it means they are mature. The chicken should be roasted until there is a sound of frying. The chicken wings should be roasted until they are browned and blistered. The chicken legs should be brushed with oil with a knife while roasting and roasted until they are brown. There is no blood inside. Mature. 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. 3. For vegetables, place the skewers on the stove, then add vegetable fragrant powder, brush with oil and wet evenly, turn over and over, roast the eggplants and other soft roasts until they are soft and brown, sprinkle them with spicy powder and cumin, and then brush them. Bake in oil for a few more seconds and serve. Note: Use vegetable oil, salad oil, sesame oil, lard, etc. are prohibited. 4. After the brush is stained with oil, the excess oil should be wiped off on the oil cylinder, and the brush should not fall into the fire and emit oil smoke. Attachment: Preparation of Piaoxiang Sauce 1. Ingredients: 500g pickled pepper, 150g sesame paste, 200g peanut butter, 40g chili oil, 100g garlic kernels, 30g pepper powder, 80g MSG, 1 pack of Special Fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, 40 grams of refined salt. 2. First chop the pickled pepper into fine pieces, peel and mash the garlic cloves. 3. Use a porcelain vessel to put sesame paste, peanut butter, minced garlic, pepper powder, Special Fresh No. 1, chicken essence, white sugar, refined salt, etc. and mix evenly. 4. Heat vegetable oil until it is eighty-cooked, add finely minced pickled peppers and fry until fragrant, then pour the mixture into the porcelain pot and cover it with a lid. Let it cool before tasting again. If it is salty, add some sugar and MSG. If it is light, add a little more. Salt to make the fragrant sauce.

3. Master the grilling method 1. Barbeque slices: Thin slices of meat will be cooked in about 3 minutes. It is not advisable to bake them for too long, otherwise the meat will become hard or burnt and will not 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. 2. 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. 3. Sweet and spicy, 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 in a smoldering way. The stronger the fire, the better. 4. Main skills 1. "Direct barbecue" and "indirect barbecue" You may ask: Isn't barbecue just about burning meat and other foods on the fire? No, European barbecue can include roasting, stewing, baking, frying, etc. There are several methods, among which "burning" belongs to open flame barbecue, also known as direct barbecue; while the other ones are called indirect barbecue. A. Direct barbecue ① Place the spherical carbon in the center of the carbon rack of the barbecue grill. ② Place the vegetables and meat in the center of the grill and grill directly. B. Indirect barbecue ① After the charcoal is ignited, it is placed at both ends of the carbon frame. ②Meat and vegetables are placed in the middle of the grill. ③Cover the stove lid, adjust the heat with the damper, and cook the food by smoking and stewing. 2. Barbecue time and heat control of common foods. The quality of barbecue food is affected by many factors such as the length of barbecue time, control of heat, selection of barbecue equipment and even the environment at the time. To achieve the best barbecue effect, the above factors cannot be ignored, especially the control of barbecue time and heat is the key. In general, indirect grilling takes longer than direct grilling.

3. Basic steps for assembly, ignition and barbecue. First prepare the parts and carbon materials for assembling the barbecue grill. Assemble the barbecue grill, bracket and enclosure according to the instructions, and then ignite the grilling charcoal. 1. Spread a layer of charcoal on the charcoal net and pile it up. Shape into a pyramid, pour in alcohol and other combustion accelerants and let the charcoal fully absorb, for about one minute. 2. The charcoal begins to burn, accompanied by a small amount of black smoke. At this point add the grill rack. After burning for 10-15 minutes, spread the charcoal evenly and place your hand on top of the grill. Your hand will feel hot. 3. Place the food to be grilled evenly in the center of the grill, and strive to heat the food evenly everywhere. 4. During the grilling process, adjust the position of the food as needed so that all parts are heated evenly. If you are grilling large and thick food such as steak, you should grill one side before the other side, otherwise it will be difficult to grill and may burn.

5. Healthy way to eat barbecue Although it is delicious, eating it still makes us worry: because barbecue is easy to cause cancer, and sometimes it will cause a bad stomach 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. When meat fat drips onto the charcoal fire, the polycyclic aromatic hydrocarbons produced will volatilize with the smoke and adhere to the food. , is also a strong carcinogen. Solution: It is best to wrap the barbecue in tin foil to avoid eating carcinogens. Once burned, be sure to throw away the burned parts and never eat them. Mistake 2: Putting too much barbecue sauce is usually marinated with soy sauce 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 dilute the barbecue sauce with drinking water before use. If it is too thin and difficult to stick to, you can add a little too much. Thicken with white powder. Mistake 3: Do not separate 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. Worry 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 ingredients, 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. Barbecued meats are often based on meat and seafood. The cholesterol content is high and fiber intake is often insufficient. Solution: Eat more foods such as wild rice and green peppers, and consume more fruits with high vitamin C content such as oranges. They are not only low in calories and rich in vitamins, but also rich in pectin and fiber, which can promote defecation and lower cholesterol. In addition, vitamin C also has a good anti-cancer effect. 6. Other matters for outdoor barbecue 1. It is necessary to bring burn medicine, Yunnan Baiyao is better. 2. Since it is an outdoor barbecue, the clothing should conform to the outdoor environment and dress casually. It is best not to wear leather shoes or chemical fiber clothing. Sparks can easily burn holes in chemical fiber clothing. 3. For carbon, it needs to be 2 large packages of hollow carbon and 4 large packages of steel carbon. For specific ignition, remember to use solid alcohol, and then bring some newspapers. Grind it on the newspaper with alcohol first, then light the newspaper, put the carbon on it, and start using hollow Carbon, use steel carbon after clicking. 4. Find a suitable weather, and the wind should not exceed level three!