How to grill meat in an electric grill How to grill meat in an electric grill? Barbecue is a common ingredient in our lives. Barbecue means many different ways. There are different ways to cook barbeque.

Different ways, let’s share how to cook meat in an electric grill.

How to grill meat with an electric grill 1 1. Korean barbecue pot and stove If a worker wants to do his job well, he must first sharpen his tools.

Let’s talk about the professional version first.

The Korean barbecue plate is usually a non-stick iron plate, and the stove is a small portable gas stove.

Both of these are available in Korean supermarkets and Taobao, and cost about a hundred yuan.

A more authentic and good baking pan is the one below.

It doesn't matter whether it's round or square, the key is to have an oil outlet, put a bowl underneath, and the oil from the barbecue will be caught, which is healthier.

If not, I think an induction cooker or flat-bottomed non-stick pan will work too.

I have made this many times myself using a non-stick pan.

There is also a Western-style barbecue iron plate, which is heavy and difficult to clean, but the barbecue effect is particularly good.

Tips for Homemade Korean BBQ. From my personal experience, using tinfoil as a base for the pot is very convenient and clean.

When eating out, the waiter will clean and change the baking pan. At home, one pot is served one after another, especially for braised dishes. If you start with three plates or five plates, it will not be enough. It would be too disappointing if you have to compete with the pot in the middle.

In fact, some Korean barbecue restaurants often line the iron plates with tin foil to save trouble, because barbecue marinades contain sugar, juice or honey, which can easily stick to the pan.

As for the effect, it feels good when braised, and the barbecue is less likely to produce black charcoal edges.

2. Meat selection and marinating Korean barbecue is mainly beef and pork. Beef includes beef ribs, beef eye, boneless steak (thick and thin), beef ribs, beef tongue, etc., and pork

Pork chops, pork belly, and pork neck are more common.

There are pickled and unpickled ones.

Due to space constraints (actually braised laziness), there is no distinction between (karbi, spareribs, common steaks and pork chops in Korean barbecue) and (bulgogi, which is what we often call barbecue, but in Korea, it is generally referred to as vermicelli, onion and golden needle stew in a narrow sense)

The marinating method of marinated fat beef is similar to that of braised beef, and the ingredients are not much different.

Pork belly is usually eaten plain.

There is also a kind of thick pork belly marinated in spicy sauce. I don’t like braised pork so I ignored it.

Generally speaking, pork ribs are pickled and sweet, and the sauce ingredients are mainly soy sauce, sugar (honey) and fruit juice.

(1) First let’s talk about ready-made barbecue sauce.

There are three common brands: Korean barbecue sauce from CJ, the largest food company in Korea, Qingjingyuan's and Daxida's.

Among these three brands, CJ’s barbecue sauce, which uses Korean soy sauce, apples, and pears as the main ingredients, is my favorite for braised food.

Of course, they also have many kinds of barbecue sauces, including steaks, pork chops, this fruit and that fruit, it all depends on your needs.

Qingjingyuan and Daxi are also very common. I have used the former for braised pork and got a good feeling.

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forget.

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Homemade Korean BBQ Guide Homemade Korean BBQ Guide Instructions: Soak the purchased meat (more than two hours) and dry it. Mix it with barbecue sauce according to the proportion on the instructions and put it in the refrigerator overnight.

Completely fool-proof operation, no need to add anything extra.

Guide to homemade Korean barbecue sauce (2) Handmade barbecue sauce. Since it is a family barbecue, if you are more particular about it, just make it yourself.

I often go to Korean websites to see how local people marinate barbecued meats. Basically, foodies still like to prepare their own marinades.

I guess this is the same as Lu Zhu loves to make his own hot pot soup base.

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Since it is pickled at home, of course it is the same as every family.

According to the summary of braised steak Korean foodie blogs, the irrefutable ingredients are Korean soy sauce (?, slightly lighter than light soy sauce, you don’t need to buy it specially, you can use light soy sauce instead), sake (low-alcohol liquor can be substituted, but don’t use it)

Cooking wine, the taste is not right), sugar or honey, onions, pears (minced).

Optional ingredients include ginger, garlic, scallions, green plum drink (available in Korean supermarkets, it has almost the same flavor as sour plum soup, you can use sour plum soup instead), kiwi fruit (it is very common to use kiwi fruit as marinade, but because of kiwi fruit

It contains strong protein components, so the amount should not be too much and the time should not be too long, otherwise the meat will easily become rotten. Use it with caution for marinated steaks (pork is too weak to be decomposed), apples, and pineapples.

Lu Zhui saw that one of the strongest bloggers also used cola.

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It looks delicious too.