Preparation and cooking of charcoal barbecue ingredients

1. The choice of charcoal fire is the first important thing. When choosing a charcoal fire, be sure not to be cheap. Some inferior charcoal fires do not have enough fire power or even do not burn at all; others will produce a lot of smoke and contaminate the food after burning. Good-quality charcoal fires are generally neater and heavier in quality. Such charcoal fires burn for a long time and have good fire intensity. Since the special flavor of charcoal grilled food comes from the aroma of grilled food when the charcoal is at high temperature, choosing good charcoal is the basis for enjoying delicious food.

2. 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.

3. There are many types of food that can be grilled, but the selection of materials is also very particular. Pork: It must be cooked until it is fully cooked before it can be eaten. You should choose pork belly that is tender and slightly fatty on the ribs, loins and buttocks, so that the roasted meat will not be too dry. Beef: You can choose beef ribs and ribs, which are tender and tough; beef shoulder is the most tender meat for roasting. Whether it is American beef or Australian beef, it is not advisable to roast it until it is fully cooked, as it will destroy the tenderness of the meat. Chicken: Any cut is good for grilling. If you soak it in lemon water and sprinkle some starch before grilling, the meat will be more tender. Seafood: All kinds are available, but be sure to choose fresh ones. Fresh seafood has dense and elastic meat. The seafood taken out of the refrigerator should not be marinated for more than 30 minutes before grilling. When grilling squid rolls, brush a thin layer of egg yolk on top to make the color more beautiful and taste better. Vegetables and fruits: Mainly roots, mushrooms, fruits and vegetables with less juice and hard texture, such as corn, green peppers, pineapples, bananas, etc.

4. Once the food is put on the grill, impatient people are always worried that it will be burnt and keep turning it over and over. In fact, this will prolong the cooking time, 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. 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 and increase the flavor. However, be careful not to brush too much at one time, which will cause the food to be too salty.

6. For those who have a certain barbecue foundation, grilling authentic diamond-shaped grill marks can definitely make the barbecue technology the icing on the cake. In fact, it is not difficult to bake diamond-shaped grill marks. First, the charcoal temperature must be hot enough, and then place the food 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. Diamond-shaped grill marks can be formed. Follow the same steps to sear the other side of the food with grill marks.

Make your own delicious barbecue sauce

Generally, there are many barbecue sauces on the market, but they may not suit everyone's taste, and the same barbecue sauce every time will be boring. . Why not try some of the recommended sauce preparation methods below, maybe they will suit your taste!

* Barbecue sauce

Ingredients: 2 tablespoons soy sauce, 1 teaspoon each of sugar, rice wine, and rock sugar, 2 teaspoons each of dried bonito essence, dried kelp, and ginger powder.