1. Selection of materials
Pork: you should choose ribs, waist, buttocks on the tender and slightly fatty pork, so that the grilled meat will not be too dry.
Beef: you can choose beef ribs, tender and tough; beef shoulder is the most favorable roasted tender meat.
Chicken: any part is good for grilling.
Seafood: any kind is fine, but make sure it's fresh.
Vegetables and fruits: root tips, mushrooms, less juicy fruits and vegetables with a harder texture, such as corn, peppers, pineapple, bananas and so on.
2. Marinade
Chicken: soak it in lemon water and sprinkle some cornstarch on it, the meat will be more tender.
Seafood: Seafood taken out of the refrigerator should not be marinated for more than 30 minutes.
Barbecue tips
1. Different ingredients, different grilling methods
Barbecue meat slices: thinner slices of meat, only about 3 minutes to be cooked, should not be grilled for too long, or else the meat becomes tough or burnt, it will not be delicious. 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 low heat, except for vegetables, it is best to put them in a tin foil box and grill them by smothering them, the hotter the fire, the better.
2. Use of charcoal
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, for 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 roast. Do not rush to roast the charcoal before its surface is burned through, as this will easily dirty and blacken the food.
3. Cleaning the grill
Brush the grill with a layer of oil before grilling food so that it doesn't stick to the rack. Keep the grill clean by brushing off any residue on the grill with an iron brush at all times so that the flavor of the food is not affected.
4. Turning food on the grill
Turning food 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 the flip, part of the food stuck in the grid, indicating that the protein is not fully heated, hard pull will only tear the protein fibers, if the fish will form the phenomenon of peeling.
5. Supplemental water
Food in the barbecue process, the longer the time, the greater the loss of water and oil, the more dry taste. Therefore, during the barbecue process should be in the food on the appropriate amount of brush some barbecue sauce, can keep the food moist, but be careful not to brush too much at a time, and cause the food too salty.
6. The use of salt
Salt can be used to flavor. In addition, during grilling, many foods that contain a lot of fat will drip oil when heated, and these oil droplets burned by the charcoal will produce a very high flame that will scorch the food on the grill. 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.
7. Diamond-shaped grill marks
An authentic diamond-shaped grill mark can definitely add to a grilling technique. It is not difficult to grill a diamond-shaped grill mark, first of all, the charcoal temperature is required to be hot enough, and then put the food on the grill at a 30-degree angle, when the food is sufficiently heated to turn the food to the opposite direction of the 30-degree angle, you can form a diamond-shaped grill mark.
Roasted meat healthy eating DIY
Roasted meat, although delicious, but eat still not inevitably let us have some concerns: because of the roasted meat easy to cause cancer, and sometimes eat after eating bad stomach. Nutritionists tell us: in fact, in the process of grilling and eating more attention, delicious and healthy as can be both. Here's a look at what barbecue method is wrong:
Error one: grilled too burnt Burnt substances are easy to cause cancer, and meat grease dripping to the charcoal, resulting in polycyclic aromatic hydrocarbons will be attached to the food with the smoke volatilization, but also a very strong carcinogen.
Solution: It is best to use aluminum foil to wrap up the meat when grilling to avoid eating carcinogens. Once burnt, be sure to throw away the burnt parts and never eat them.
Mistake 2: put too much barbecue sauce General in the barbecue meat with soy sauce and other marinade, and baked when you need to add a lot of barbecue sauce, which will lead to eat too much salt.
Solution: The best way is to use a low-salt soy sauce marinade, so you don't need to use barbecue sauce; or dilute the barbecue sauce with drinking water before using it, or add a little bit of cornstarch to thicken the sauce if it's too thin to stick.
Mistake 3: raw food utensils are not separate The dishes, chopsticks and other utensils used in barbecuing are not separated, which can easily lead to cross-infections and eat bad stomach.
Solution: Prepare two sets of utensils to avoid contamination of cooked food.
Besides the grilling method, there are ways to work around our concerns about grilled meat being too greasy.
Worry #1: Too much grease Grilling materials are usually high-calorie foods such as meat, plus the use of barbecue sauce, etc., the grease content is too high, which can easily lead to the accumulation of body fat.
Solution: Choose lean meat and fish with high fatty acid content, not fatty meat, when choosing barbecue materials. In addition, you can also eat with some vegetables to reduce grease. In addition, keep chewing slowly and exercise more after meals are good ways to burn fat.
Worry two: cholesterol is too high, too little fiber The barbecue is often dominated by meat and seafood, cholesterol content is very high, fiber intake is often insufficient.
Solution: should be more wild rice, green peppers and other food, and more intake of oranges and other fruits with high vitamin C content, not only low-calorie, rich in vitamins, but also rich in pectin and fiber, which can promote defecation, reduce cholesterol. In addition, Vitamin C also has a very good effect on cancer prevention.
Recipe
Meat kebabs:
5 kilograms of fresh meat should be added to the amount of spices.
Recipe 1: fresh Xinjiang lamb skewers material (Wuhan) 1.5 packets, monosodium glutamate (freshness in 99%, the following all use this freshness) 70-90 grams, 36 grams of refined salt, special fresh 1 1 packet (produced in Wuhan), ginger, green onions (chopped fine) 40 grams each, 7 grams of sugar, 25 grams of meat floss powder, 250 grams of sweet potato starch.
Put the above ingredients in the cut meat strips and mix well, marinate for 10 minutes can be skewered with a bamboo skewer to be grilled
Recipe 2: thirteen spices 100 grams of monosodium glutamate (freshness 99%) 70-90 grams of salt 36 grams of Special Fresh No. 1 package of ginger and scallions 40 grams of sugar 7 grams of meat fluff 25 grams of starch 250 grams of sweet potatoes.
Put the above ingredients into the cut fresh meat strips and mix well, marinated to 15 minutes can be skewered into a string to be grilled.
Note: the above two methods of meat dry humidity for the skewers can adsorb spices do not fall, do not flow as appropriate. There is water flow out of the thin, not easy to maintain the flavor, dry oil consumption, should be mastered in the hands of a handful of meat feel moist but not out of the water for the best.
Barbecue recipe!
Barbecue, refers to fish, meat or vegetables skewered on an iron frame, carbon fire or high-temperature stoves through the moderate high temperature, so that the surface of the material to generate a hard film of golden brown, so that the flavor contained therein, made with a distinctive charred flavor of the cuisine. It can be divided into two types: direct fire grilling and inter-fire grilling. Direct fire grilling is a way of grilling food directly on the fire, and there are the following six types:
So-yaki: Food is grilled directly on the fire without seasoning, and is often used for fish, which not only retains the original flavor, but also removes fishy smells
Salt-yaki: Salt is smeared over the whole body of the ingredient and then grilled, which is suitable for grilling fish and seafood
Miso-yaki : Salt and soy sauce are applied on one side of the grill and miso on the other to add flavor, with fish, tofu, and carrots highlighting the mellow, unique flavor.
Kabayaki: When grilling long fish, the belly of the fish is cut open and bamboo strips are threaded through the fish, which resembles a cattail leaf at first glance, making kabayaki eel (grilled eel) the most famous.
Toriyaki: Grilling and shabu-shabu with a thick sauce on one side, and repeating the process until the ingredients are cooked through, is more commonly used for fatty fish and meats.
Undan-yaki: Egg yolks are mixed with sea urchin sauce and the sauce is spread evenly over seafood such as abalone and shrimp as it is grilled, giving it a bright yellow color that is very appealing.
The most common types of barbecue are bun-yaki, skewer-yaki, teppanyaki, teppanyaki, shell-yaki, kettle-yaki, rock-yaki and net-yaki. We have seen many stores using a mix of these types of barbecue, but skewers and miso grill are the most popular and the most affordable. Skewers are also categorized into metal and bamboo skewers depending on the size of the ingredients and the type of grill they come out of. Metal skewers are made of iron or stainless steel, and round skewers are more common than round skewers, but if you want to grill a full-sized fish, a flat skewer is suitable.
The selection of ingredients for the skewers is based on seasonal ingredients, with chicken breasts, wings, thighs, buttocks and even chicken skin being many people's favorites, so chicken has long been one of the most popular ingredients for the skewers.
Here's a look at the top five most popular kebabs at the moment: scallion and pork kebabs - toothsome chicken meat and skin with fragrant scallions is the most common combination for kebabs. Chicken meatballs - chicken thighs are grated into a puree, stirred with the puree cooked in wine, kneaded into a round shape with a little red miso and egg yolk, scalded in kombu broth, and skewered into bamboo skewers for grilling, with its dripping, mouth-watering gravy. Grilled Chicken Thighs - Grilled chicken thighs with bones and juices removed, eaten with a boozy feeling. Grilled Chicken Breasts - The perfect degree of doneness and freshness of flavor is quite popular among girls. Also, the chicken butt, with the cartilage roasted to a fluffy, greasy consistency, is a favorite of today's Japanese gourmets, so you might want to give it a try.
Beer is the most common drink to accompany barbecue, and cold beer with aromatic barbecue is always recognized as the best combination. After eating, the skewers should be put into the skewers prepared by the restaurant, and not used to pick teeth or placed anywhere, so that the barbecue trip can be a perfect ending.
Comprehensive skewers
Raw materials: 3 fresh shiitake mushrooms, 100 grams each of wild rice bamboo shoots and lotus root, 30 grams each of cooked quail eggs, shrimp balls, fish plates, Hanaji balls, bamboo roll wheels, fried tofu and burdock chunks, and 2 tablespoons of barbecue sauce.
How to make: 1, fresh shiitake mushrooms, peeled and cleaned; wild rice shoots, lotus root peeled, cleaned, cut into thick slices; burdock pieces, bamboo scroll wheel cleaned, cut into segments; flower branch balls, shrimp balls, cooked quail eggs, fish plate, oil tofu are cleaned. 2, all the ingredients were skewered into the bamboo skewers, placed on the grill until cooked, and then evenly coated with barbecue sauce back and forth 3 times, to be grilled into the flavor, served on a plate to bring out can be.
Crunchy barbecue focus should master the seasoning formula, grilling and other two important points, other easy to learn. The following process is introduced as follows:
One, the selection of materials
Where there is no disease, non-toxicity, non-rotting, fresh color pigs, cows, goats, chickens, geese, frogs, vegetables, fruits, and other types of food can be marinated in this method of baking.
Two, recipe
1, meat skewers:
5 kilograms of fresh meat should be added to the amount of spices.
Recipe 1: fresh Xinjiang lamb skewer material (Wuhan) 1.5 packages, monosodium glutamate (freshness in 99%, the following all with this freshness) 70-90 grams, 36 grams of refined salt, Special Fresh No. 1 1 package (produced in Wuhan), ginger, scallions (chopped fine) 40 grams each, 7 grams of sugar, 25 grams of meat fluff powder, 250 grams of sweet potato starch.
Put the above ingredients in the cut meat strips and mix well, marinate for 10 minutes can be skewered with a bamboo skewer to be grilled
Recipe 2: thirteen spices 100 grams of monosodium glutamate (freshness 99%) 70-90 grams of salt 36 grams of Special Fresh No. 1 package of ginger and scallions 40 grams of sugar 7 grams of meat fluff 25 grams of starch 250 grams of sweet potatoes.
Put the above ingredients into the cut fresh meat strips and mix well, marinate to 15 minutes can be skewered to be grilled.
Note: the above two methods of meat dry humidity for the skewers can adsorb spices do not fall, do not flow as appropriate. There is water flow out of the thin, not easy to maintain the flavor, dry oil consumption, should be mastered in the hands of a handful of meat feel wet but not out of the water for the best.
The two formulas you choose to use, tuning skewers out of dozens of thousands of food.
2, chicken wings, chicken tips, chicken legs, duck wings and other all chicken, goose, grouse, quail, pigeon and other food. The recipe is as follows:
5 kilograms of food need to add: spicy stink dry material (Wuhan production) 2 packages, 60 grams of refined salt, 90 grams of monosodium glutamate (MSG), Special Fresh No. 1 1 packages, ginger, scallions (chopped fine) 30 grams of the name of the loose meat powder 20 grams of sugar 7 grams of starch in the red department 150 grams
The above raw materials and 5 kilograms of food to fully stop the uniformity of the soaked 20 minutes to wear a skewer. If the mixing is dry, the material is not stained, you should add water appropriately, so that its seasoning is completely stained on top of the meat, should not be too thin. These are raw grilled.
3, chicken, duck, goose claws multiple varieties, the recipe is:
5 kg of food washed into the pot, add water until submerged, put 110 grams of refined salt, ginger (patted) 80 grams, 100 grams of monosodium glutamate (MSG), 50 grams of freshly scallion head, 10 grams of pepper, cooked over medium heat, to be claw bubbles big straighten out and break with the sign of a piercing can be salvaged after the cold, each string through 2 to be baked.
4, fish: various types of fish wear half fish, fish string, whole fish, fish tail and other varieties of recipes for:
5 kilograms of fresh fish to join the raw materials: 100 grams of thirteen spices, 60 grams of salt, 90 grams of sugar, monosodium glutamate (MSG) 80 grams of Special Fresh 1 1 packet of ginger, green onions (chopped fine) 40 grams, 60 grams of Piaoxiang Sauce (modulation of the latter), 150 grams of sweet potato flour.
The above ingredients and fresh fish fully mixed, dry and wet mastery with the same meat skewers, marinated for 30 minutes after threading the skewer to be grilled.
Special reminder: In order for you to correctly grasp the various types of food marinade method, baked special flavor to the Department of special "spice cellar water" soaking method to the spice direct marinade method, the purpose is to worry about the concentration of your use of the "spice cellar water" is not a good grasp of the flavor. The taste.
Some of the composite finished spices in this process already contain some of the spices of Chinese medicine.
5, ribs: all animal ribs are made according to the following recipe: 5 kg of fresh ribs, add 110 grams of thirteen spices, five spice powder 20 grams, 36 grams of refined salt, loose meat powder 30 powder, 8 grams of sugar, 80 grams of monosodium glutamate, Special Fresh 1 1 packet of ginger, green onions (chopped fine) 40 grams each, 150 grams of sweet potato starch.
The above ingredients and ribs mixed evenly marinated crispy 20 minutes to wear skewers to be grilled
6, vegetables: pumpkin, eggplant, slices, potatoes, corn on the cob, cabbage, and other varieties of recipes for:
Sweet potato starch 500 grams, 1500 grams of salt, monosodium glutamate (fine powder) 400 grams of Special Fresh No. 2 packets of thirteen spices 420 grams of sugar 30 grams, sesame 150 grams. Comfrey powder (edible spices) 50 grams, mix the above evenly into the flavor powder bag spare
Bake the first to wear a good string of vegetables placed flat on the stove, and then use the spoon loaded with powder poured on the vegetable block, each string of about 1 grams, each side of the 0.5 grams, in the use of a brush dipped in oil to brush the wet and evenly baked. Into the amount of flavorings you can first bake 3-5 strings of their own taste, according to local tastes and then increase or decrease the amount of flavorings
Three, wear string
The first meat that should be baked, vegetables, wash, and then cut the meat into 2-4 centimeters long, 0.8 centimeters wide, square meat strips (can also be customized): spare ribs according to the market price of your place to determine their own cuts pricing; fish scaled and then break open the removal of belly intestine washed and cut into pieces of up to 12 centimeters long! or a whole fish of unlimited length: lotus root through the raw lotus root. Then bamboo skewers threaded into a skewer: meat threaded into a d-shaped: fish, eggplant and other large skewers with two sticks per skewer.
Four, grilled
1, fire: first grill cleaned and put away, add charcoal (corn charcoal) lit, put the charcoal fully combusted, and then the charcoal with a poker shaved into a thickness of 1.5-2 cm high fire layer.
2, grilled: food skewers on the stove surface, where meat, ribs directly brush oil (both sides) grilled, and then turned over and over again. Skewers look oil bubbles rolling, the color turns white and yellow said ripe, chicken claws and other should be baked to have fried sound, chicken wings baked into a charred bubble large, chicken thighs baked while using a knife to break the mouth of the brush oil baked to charred, there is no blood inside the overflow said ripe. Roasting time should be based on the size of the fire,, skewers varieties, but never burnt. Brush oil while grilling, when the food is grilled to nine mature in time to sprinkle spicy powder, cumin angle or powder. Brush the oil, a little baking can be up for sale, do not eat spicy not add spicy powder.
3, vegetables should be put on the string on the stove surface, and then add vegetable powder, brush with oil brush wet brush well, flip back and forth to the eggplant and other baked soft baked small baked yellow can be sprinkled with chili powder, cumin and then, brush the oil in the baked a few seconds to start the stove for sale.
Note: 1, with vegetable oil, salad oil, forbidden sesame oil, lard and so on.
2, brush dipped in oil should be wiped on the oil tank to remove excess oil, brush on the string does not fall into the fire smoke subject.
Fifth, pricing:
Generally according to your local market conditions, living standards set their own sales price. Reference price is: ribs 2-4 yuan / string, meat skewers 0.5-2.00 yuan / string, chicken claws 1-1.5 yuan / string, chicken legs 4-5 yuan / string, vegetables 0.5 yuan / string, fish 1-8 yuan / string.
Six, grill production
① Refer to your local and Xinjiang barbecue grill shaped.
② On this basis, the furnace made of 1.5 meters long, 14-15 cm wide, according to your personal height, the navel shall prevail.
③ grill below the best to make a cabinet to put food, against the chest to make a workbench to put seasoning, the stove before the spray-painted decorative writing on the name of the barbecue, price and so on.
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, the first pickled pepper chopped fine, garlic cloves peeled and mashed.
3, with a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, Special Fresh 1, chicken essence, sugar, refined salt and mix well.
4, with vegetable oil burned to eight mature into the pickled pepper fine foam fried incense, and then poured into the porcelain seasoned material in the lid, let cool and then taste, if salty, appropriate sugar MSG, light add a little salt that is into the floating sauce.
"Mouth-watering tofu skewers" baking process
History has been known as the national dish of tofu, through the spices of Chinese herbs modulation, baked tofu wind unique, pleasant aroma, the process is as follows:
One of the "tofu spices" of the Configuration:
Sweet potato starch 500 grams, 60 grams of chili powder, pepper 20 grams of dried ground beef, 30 grams of chicken 30 grams of anise 30 grams of cumin 20 grams of licorice 4 grams of (can not be used), cumin 15 grams of dry onion 30 grams (can not be used), dry ginger 20 grams of powdered monosodium glutamate (MSG) 270 grams of Special Fresh 1 2 packets of sugar 15 grams of sugar, 2 grams of Ganson, salt 1650 grams, Berry powder (natural color) 200 grams, 3 grams of aroma enhancers (aroma enhancers Selected meat or shrimp flavor, such as ten, can also be used thirteen spices or spicy stink dry material 320 grams instead)
The above raw materials can be in the spice stores around the world, Chinese herbal store to buy all.
Second, the modulation method:
1, the first all the raw materials ground fine powder.
2, each a basin or bucket, the above ingredients into the inside of the square filled with mix well.
3, will mix the material with food bags or bottles closed for use.
Three, wearing tofu:
1, first of all, to the tofu factory to order 12 centimeters long, 4.6 centimeters wide, 0.8 centimeters high white tofu, can also be customized 12 centimeters long, 7 centimeters wide, 0.8 centimeters of bean curd, generally these two models are the main.
2, the tofu should be tender, no dregs, soft and unbroken, no hardness and no odor.
3. Thread two bamboo skewers through the length of each piece of bean curd, and make small horizontal slits with a knife.
4, will wear good tofu into the basin. Add water to soak, and then by every 100 strings of tofu into 80 grams of salt water in order to submerge into the salt flavor.
Four, grilled:
Corn charcoal into the barbecue, ignited until after the corn carbon through the string of tofu on top of the stove, and then each piece of 0.6-0.8 grams of special tofu spices, with a brush and vegetable oil will be wet brushing, flip and then 0.6-0.8 grams of spices to brush, add tofu material how much there is another basis for looking at your tofu salt soak how? If soaked into the salt flavor, reduce the tofu spices, and vice versa, increase the dose of tofu spices. In short, you first adjust the baking a little, and then their own and others to taste, according to your local taste and then adjust the specific amount of tofu material into the, but to our basis.
To be baked into a golden brown on one side, oil bubbles rolled and then drop the face with the same method of baking, so that flip back and forth to bake 3-4 times, to be the whole block of all golden brown, the incision cracked, the tofu cannon, smell the aroma when it is said to be ripe, then it should be sprinkled with chili powder, cumin powder, fresh scallions can be sold and eaten, usually baked eat now, eat after the cold taste is poorer.
V, other spices tofu hungry baking:
1, spicy tofu: on the basis of the above flavors, baked with spicy powder can be.
2, fish-scented tofu: in the original seasoning to add edible fish powder or baked with an appropriate amount of ground ginger, fish parsley and so on.
3, garlic tofu: in the original flavor based on the addition of smashed garlic paste, baked aroma is ready.
4, fruit-scented tofu: according to their respective tastes, the starting furnace to add banana, apple and other flavors can be added to each string of home into the 0.1 grams can be.
5, other flavored tofu: according to their own tastes when the furnace to add milk, chocolate and other edible flavors, the types of dozens of kinds.