2, squid, shrimp, fresh shellfish.

4. Vegetables: green pepper, sweet pepper, potato, cauliflower, eggplant, mushroom and corn. Cucumber. Tomatoes and sweet potatoes. onion

5. Fruits: vegetable salad, watermelon, glaze, banana, apple, orange, etc.

6. Snacks: French bread, biscuits and dried bean curd.

7. Accessories: paper towels, disposable tablecloths and tin foil. Small brush, disposable water cup, newspaper, disposable gloves

8. Seasoning: lemon. Oil, salt, cumin, Chili powder, pepper. Peanut butter, tomato sauce. Honey, barbecue sauce. lemon

9. Necessary supplies: water

Drill, fish clip and knife are also common barbecue tools, so choose ones that are easy to clean and disinfect. Dishes, chopsticks and toothpicks are all necessary, especially toothpicks, which are very useful for fixing curly food such as cuttlefish larvae and can also be used as a tool to take food instead of chopsticks. Prepare several plates for food, raw and cooked separately. Drills, knives and nets should be cleaned before barbecue.

First, food

Meat food is perishable, so be sure to choose fresh food. It is recommended to go to the supermarket to buy pickled packages of kebabs, and check the shelf life when buying. Be careful not to choose frozen meat when you make it yourself. Don't cut the meat too big or too broken. Marinate with salt, monosodium glutamate, ginger juice, onion juice and other seasonings, and wear them with bamboo sticks for later use. Chicken wings should be marinated one day in advance, with a little soy sauce or red soy sauce, and then all kinds of spices, fresh and spicy powder or thirteen spices, and some chicken essence (which is carcinogenic after heating monosodium glutamate), and sprinkle some fine salt when baking. Pickled food needs to be put in the refrigerator and packed before leaving to keep it fresh. Sausages should not be barbecued on strong fire, otherwise the surface of sausages will turn black and paste easily. Pay attention to turning it over frequently. When eating it, it will be more authentic with western mustard.

Live fish should be scaled, eviscerated, washed and salted with salt and wine. If fresh squid and cuttlefish larvae are baked directly on the fire, they can be fixed with bamboo sticks or toothpicks first. If you want to save trouble, you can also go to the supermarket to buy processed shrimp skewers, fresh shellfish skewers and other semi-finished products like kebabs.

Vegetables, melons and fruits can adjust the types of barbecue, so that people will not feel too greasy. The most popular should be potatoes and corn, sweet potatoes, yams, taro and vegetables are all good choices, but they must be processed in advance. Potatoes should be peeled and sliced; Choose the finer yam; Choose smaller taro; Sweet potato is best peeled and sliced; Wash the vegetables clean; Garlic is especially recommended. Garlic has a unique taste when baked, and garlic itself has a bactericidal effect, which is very suitable for eating in the wild. Brush some butter and honey before baking corn on fire, so it will smell good when baked. Some fruits and nuts, such as apples, bananas and walnuts, can also be roasted to see if they like them. It should be reminded that chestnut is easy to' explode' when roasting, so you should be especially careful, and it is best to cut a small mouth first. There are ready-made vegetable skewers bought in the supermarket, and it is said that the roast tastes good.

Pasta and bean products are both things that can fill the stomach. Baked pasta also has the function of nourishing the stomach, which is very suitable for friends with stomach problems. Most pasta barbecues don't need any seasoning, and their own aroma is already very attractive, but if the steamed bread slices are brushed with oil and sprinkled with salt and pepper, the taste will be more beautiful. Tofu blocks are different from yuba, and they need barbecue sauce to taste them. If you choose tofu blocks, you can go to the assured tofu shop and buy ready-made tofu blocks directly.

Second, seasoning

The basic seasonings are: cumin powder, salt and pepper (which can be used instead of salt), black pepper powder, Chili powder, blended oil, sugar water, and barbecue sauce with different flavors can be selected according to personal preference. In addition, in the process of barbecue, many fatty foods will drip oil after being heated. These oil droplets will produce a high flame to scorch the food on the grid when they are burned by charcoal fire. If sprayed with water, it will only produce soot to pollute the food. At this time, just sprinkle some salt on the fire to solve the problem.

Food suitable for barbecue

Several common types

Meat: sausage, mutton, beef, chicken wings, all kinds of fish balls, shrimp balls, tribute balls, cuttlefish balls, lamb loin, mutton tendon, chicken neck, chicken gizzard, chicken fillet, sheep whip, etc.

Fish and shrimp: fish (all kinds), squid, cuttlefish larvae, shrimp, snail meat, dried fish fillets, crabs, scallops and fresh shellfish.

Vegetables: corn, sweet potato, mushroom, potato, green pepper, radish, lettuce, onion, broccoli, taro, yam and green onion.

Fruit: banana, sugarcane, pineapple.

Others: sliced bread, steamed bread, buns, biscuits, chocolate, cotton candy, bean gluten, bean curd skin, dried bean curd, bean curd block, yuba, silkworm chrysalis.

Barbecue skills

1. "direct barbecue" and "indirect barbecue"

Barbecue can be roasted, braised, baked, fried and other ways, of which "roasting" belongs to open fire barbecue, also known as direct barbecue; While others are called indirect barbecue.

A, direct barbecue

(1) put the ball carbon in the barbecue carbon rack * * * *.

(2) put the vegetables and meat on the baking net * * * * for direct barbecue.

B, indirect barbecue

① The spherical carbon is placed at both ends of the carbon frame after being ignited.

② Meat and vegetables are placed in the middle of the barbecue grill.

(3) cover the furnace cover, adjust the heat with a damper, and cook the food by smoking and stewing.

2. The barbecue time and temperature of common foods are mastered.

The quality of barbecue food is influenced by many factors, such as the length of barbecue time, the mastery of cooking temperature, the choice of barbecue equipment and even the environment at that time. To achieve the best barbecue effect, the above factors can not be ignored, especially the control of barbecue time and duration is the key.

In general, it takes longer to adopt indirect barbecue than direct barbecue.

Step 3: BBQ

(1) spread a layer of charcoal on the charcoal net and pile it into a pyramid shape, pour in accelerant such as alcohol and let the charcoal be fully absorbed for about one minute, light the strip paper prepared in advance and put it into the furnace, and the charcoal will start to burn. If you are afraid of cleaning up the trouble, you can put an aluminum foil under the charcoal, but the combustion will be affected to some extent.

② Charcoal began to burn, accompanied by a small amount of black smoke. Add a baking net at this time. After burning10-15 minutes, the open flame gradually decreased or disappeared, and white ash appeared on the surface of charcoal, indicating that the ideal barbecue temperature had been reached. At this time, spread the charcoal evenly and put your hands on the baking net, which makes your hands feel hot.

(3) will need to barbecue food evenly on the baking net * * * *, strive for food heated evenly everywhere.

(4) Adjust the position of the food as needed during the barbecue process, so as to make each part heated evenly. If the barbecue is steak and other thick food, it should be cooked on one side before the other, otherwise it will be difficult to cook and may be burnt.

⑤ When barbecuing, don't forget to apply a little oil to the food string and turn the food from time to time. The food baked in this way tastes more fragrant and is not easy to burn. When the food is cooked, apply your favorite sauces and add seasonings.

Chuanchuan

Wash the meat and vegetables to be roasted first, and then cut the meat into square strips with a length of 2-4 cm and a width of 0.8 cm (it can also be customized): the ribs are cut and priced according to your local market price; After the fish is scaled, it is broken, and the intestines are cleaned and cut into pieces with a length of 12 cm or whole fish with unlimited length: the lotus root is used to pierce the raw lotus root. Then the bamboo sticks are put into strings: the meat is put into a T-shape; fish, eggplant and other big strings use two sticks for each string.

Fourth, baking

1, fire: first clean the oven and put it away, add charcoal (millet charcoal) to light it, let the charcoal burn fully, and then cut the charcoal fire with tongs and spread it into a fire layer with a thickness of 1.5-2 cm.

2. Baking: Put the food skewers on the stove surface, directly brush the meat and ribs with oil (both sides are brushed) and bake them over and over again. The skewers look like oil bubbles are rolling, and the color turns white and yellow, indicating maturity. Chicken feet should be roasted until there is a frying noise, chicken wings should be roasted until they are brown and big, and chicken legs should be roasted with a knife while brushing oil until they are brown, and there is no blood overflow inside, indicating maturity. The baking time should depend on the size of the heat and the variety of skewers, but never scorch them. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or powder in time when the food is baked to 90% maturity. Brush it with oil and bake it a little, so it can be sold out of the furnace. Do not eat spicy food without spicy powder.

3, vegetables should be placed on the stove surface, then add vegetable powder, brush it with oil brush and brush it evenly, toss and turn the eggplant and other baked soft and baked yellow, sprinkle with spicy powder and cumin, brush the oil and bake it for a few seconds and then sell it.

note:

1, use vegetable oil and salad oil, and prohibit sesame oil and lard.

2, brush with oil should be wiped off the excess oil on the cylinder, brush on the string does not fall into the fire smoke shall prevail.

Oven making

(1) according to your local and Xinjiang barbecue oven shape.

(2) On this basis, make the furnace length 1.5 m, width14-15 cm, depending on your personal height, subject to the top of your navel.

(3) It is best to make a cabinet under the oven to put food, a workbench to put spices by the chest, and spray-paint decorations in front of the oven to write the name and price of the barbecue.

Attachment: preparation of fragrant sauce

1, ingredients: 500g pickled pepper, 50g sesame paste 1 50g, 200g peanut butter, 40g chili oil, 30g garlic kernel 1 00g pepper powder, 80g monosodium glutamate, extra fresh1No.1package.

2. First chop the pickled pepper, peel and mash the garlic cloves.

3. Fill a porcelain with sesame paste, peanut butter, garlic powder, pepper powder, Texian 1, chicken essence, sugar, salt, etc. and mix well.

4. Burn the vegetable oil until it is 80% cooked, add the pickled pepper to fry until fragrant, then pour it into the prepared porcelain and cover it. Let it cool and taste it again. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light. It becomes a fragrant sauce.