Grilling process
1. fire: first grill cleaned up and put away, add charcoal (corn charcoal) lit, put the charcoal fully combustible, and then the charcoal with a poker planing into a thickness of 1.5-2 cm high fire layer.
2. grilling: food skewers on the stove surface, where meat, ribs directly brush oil (both sides) grilled, then turn and turn. Skewers look oil bubbles rolling, the color becomes white and yellow said ripe, chicken and other should be baked to have fried sound, chicken wings baked into a charred bubble large, chicken legs baked with a knife while breaking the mouth to brush the oil baked to charred, there is no blood inside the overflow said ripe. The length of the grilling time should be based on the size of the fire, skewer varieties, but must not be scorched. Brush oil while grilling, and sprinkle spicy powder, cumin angle or powder in time when the food is grilled to nine mature. Brush with oil and grill slightly to serve.
3. Vegetables should be placed on the surface of the skewer, and then add vegetable powder, brush the oil brush wet brush evenly, turning over and over the eggplant and other baked soft baked small baked yellow can be sprinkled with spicy powder, cumin and then, brush the oil and then baked for a few seconds can be eaten.
Note:
1. Use vegetable oil, salad oil, forbidden sesame oil, lard and so on.
4. Brush dipped in oil should be wiped on the oil tank to remove excess oil, brush on the skewer does not fall into the fire smoke subject.
Attached: the modulation of the fragrant sauce
1. Ingredients: 500 grams of pickled peppers, sesame paste 150 grams, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic, 30 grams of pepper, 80 grams of monosodium glutamate, Special Fresh 1 1 packet of chicken 100 grams of sugar 20 grams of refined salt 40 grams.
2. first pickled pepper chopped fine, garlic cloves peeled and pounded.
3. With a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, Special Fresh No. 1, chicken essence, sugar, salt and other mixing and uniform.
4. with vegetable oil burned to eight mature into the pepper fine foam fried incense, and then poured into the porcelain seasoned material in the lid, let cooled down and then taste, if salty, appropriate to put a little sugar monosodium glutamate, light add a little salt that is into the floating sauce.
Roasting method mastery
Roasted meat slices: thinner slices of meat, about only 3 minutes to cook, should not be roasted for too long, otherwise, the meat becomes hard or burnt, it is not good. Pork must be cooked until fully cooked before serving, and beef should not be grilled until fully cooked for serving, otherwise it will destroy the tenderness of the meat.
Seafood and fish: When grilling clams and fish fillets, it is best to wrap them in tin foil so that the skin is not easily scorched and the flavorful broth can be easily stored. Grill for about 2 to 3 minutes, and the fish fillets will be raised and ready to eat.
Sweet nothings, hot dogs, sausages, etc.: Try to use a low flame, except for vegetables, which are best placed in a tin foil box and grilled in a smothered manner, the hotter the fire, the better.
Charcoal use
The best choice of fuel is still charcoal, try not to use chemical charcoal. The special flavor of charcoal grilled food comes from the aroma of the grilled food when the charcoal is hot, so choosing a good charcoal is the basis for enjoying the delicious taste. Good quality charcoal usually burns for a long time and fires well. It is best to choose the twig part of the charcoal and not to use the whole stem, otherwise it will not be easy to light. When lighting the fire, in terms of a packet of kindling 5 grains, put in 5 grains at a time. The charcoal should be burned until it is transparent and red-hot, and then spread it flat to grill. Do not rush to grill the charcoal when its surface is not yet burned through, as this will easily dirty and blacken the food.
Cleaning the grill
Brush the grill with a layer of oil before grilling food so that it doesn't stick to the rack. Use an iron brush to brush off any residue on the grill at any time to keep the grill clean so that the flavor of the food is not affected.
Turning food over
Turning food over and over once it's on the grill not only prolongs the cooking time, but also destroys the protein and causes the meat to become tough. When you turn the grill, the food must be heated to a certain degree before it is easy to turn over. If, after turning, part of the food sticks to the grid, it means that the protein is not fully heated, and hard pulling will only tear the protein fibers, and if it is fish, it will form a peeling phenomenon.
Supplemental water
Food in the grilling process, the longer the time, the greater the loss of water and oil, the more dry taste. Therefore, you should brush some barbecue sauce on the food moderately during the grilling process, which can keep the food moist, but be careful not to brush too much at a time and cause the food to be too salty.
Use of Salt
Salt can be used for seasoning. Also, during grilling, many foods containing a lot of fat will drip oil when heated, and these oil drips will create a very high flame when burned by the coals, scorching the food on the gridiron. If you spray with water, it will only produce soot to contaminate the food, then just sprinkle some salt in the fire to solve the problem.
Rhombic grill marks
An authentic rhombic grill mark can be a great addition to a barbecue. It's not difficult to create a diamond-shaped grill mark. First, the charcoal should be hot enough, then place the food on the grill at a 30-degree angle, and when the food is fully heated, turn the food to the opposite direction at a 30-degree angle to create a diamond-shaped grill mark.