Many people don't pay attention to how to use barbecue tableware correctly. A pair of chopsticks holds raw meat and cooked meat. Although convenient, it is really unsanitary. Only by using tableware correctly can we enjoy delicious food safely and hygienically.
Clip, fork and shovel, these three tableware are indispensable "Three Musketeers" in barbecue. Clamp, mainly used to clamp raw food; Forks can be used to fix and test the raw and cooked degree of food; Shovel is a very useful tool for turning food.
Charcoal: Charcoal is an essential fire-making material for baking charcoal. Choose smokeless barbecue charcoal when buying charcoal; Heavy solid block charcoal should be selected.
Brush: Brush is mainly used to brush oil on the iron net to prevent food from sticking to the net. In addition, it can also be dipped in sauce and brushed on barbecue. Prepare a few more to avoid flavor confusion.
Iron brush: used to clean the food residue stuck on the baking net and prevent the residue from sticking to the food.
Bamboo stick: used to wear barbecue food. Soak it thoroughly in cold water before use to avoid the bamboo stick being too dry, catching fire or breaking during barbecue. When shopping, you can choose a slightly longer one to avoid burning your hands.
Salt: Salt can be used for seasoning. In addition, in the process of barbecue, many fatty foods will drip oil after heating. When these oil droplets are burned by charcoal fire, they will produce a high flame to scorch the food on the grid. If sprayed with water, it will only produce oil fume to pollute food. At this time, just sprinkle some salt on the fire to solve the problem.
Six skills of barbecue
Don't think that barbecue is just a simple matter of tossing the meat a few times and then smearing some sauce casually. In fact, the degree of effort is different and the taste is different. If you don't believe me, try baking it once according to the precautions listed below to ensure a good taste!
1. If you are going to cook a barbecue at home, the choice of charcoal fire is the first important. Don't be greedy for cheap when choosing charcoal fire, some inferior charcoal fires are not prosperous enough or even don't burn at all; Others will release a lot of smoke and pollute food after burning. Charcoal fires with good quality are generally neat and heavy, and they burn for a long time and have good flammability. Because the special flavor of barbecue food comes from the aroma of barbecue food when charcoal is at high temperature, choosing charcoal is the basis of enjoying food.
Before grilling food, brush a layer of oil on the grill to prevent food from sticking to the shelf. Brush off the residue on the grill with an iron brush at any time to keep the grill clean, so as not to affect the flavor of food.
There are many kinds of food that can be barbecued, but the selection of materials is also very particular. Pork: Be sure to cook it thoroughly before eating. Choose pork ribs, pork belly with tender waist and buttocks and a little fat, so that the roasted meat will not be too dry. Beef: you can choose beef ribs, tender and tough; Beef shoulder is the most tender barbecue. Neither American beef nor Australian beef is suitable for roasting until it is fully cooked, which will destroy the tenderness of the meat. Chicken: Any part is a good material for barbecue. If you soak it in lemonade and sprinkle some starch before barbecue, it will make the meat more tender. Seafood: Anything is fine, but you must choose something fresh. Fresh seafood is dense and elastic, and the seafood taken out of the refrigerator before barbecue should not be marinated for more than 30 minutes. When baking squid rolls, brush a thin layer of egg yolk on it, which will make the color more beautiful and taste better. Vegetables and fruits: mainly roots, mushrooms and hard fruits and vegetables with less juice, such as corn, green peppers, pineapples and bananas.
As soon as the dishes are served on the grill, people who are in a hurry are always worried that they will burn and keep turning over. In fact, it will prolong the cooking time, and it will destroy the protein and make the meat hard. When baking food, the food must be heated to a certain degree before it is easy to turn over. If some food sticks to the grid after turning over, it means that protein has not been completely heated, and hard pulling will only tear protein fiber, and if it is fish, it will form peeling phenomenon.
5, food in the barbecue process, the longer the time, the greater the loss of water and oil, the drier the taste. Therefore, in the process of barbecue, we should brush some barbecue sauce on the food to keep the food moist and increase the taste, but be careful not to brush too much at a time, which will make the food too salty.
6. For people who have a certain barbecue foundation, baking authentic diamond-shaped roast marks can definitely add icing on the cake to barbecue technology. In fact, it is not difficult to bake a diamond-shaped roast mark. First, the charcoal fire is required to be hot enough, and then the food is placed on the grill at an oblique angle of 30 degrees. When the food is fully heated, the food is turned over at an oblique angle of 30 degrees in the opposite direction to form a diamond-shaped baking mark. Cook the other side of the food in the same way.
Homemade delicious roast sauce
Generally, there are many barbecue sauce in the market, but it may not be the same for everyone's taste. barbecue sauce will be boring every time. Why not try the following recommended sauce collocation method, which may be just to your taste!
* barbecue sauce
Ingredients: 2 teaspoons of soy sauce, 0 teaspoon of 65438+ sugar, 2 teaspoons of rice wine and rock sugar, dried kelp and ginger powder.
Practice: Mix all the materials evenly.
* Hot sauce
Ingredients: lemon juice 1 4 cup, tomato sauce 2 tsps, Chili oil, Chili sauce, black pepper 1 tsp, oyster sauce, pepper powder, yellow wine, brown sugar1tsp, garlic powder1tsp.
Practice: Mix all the materials evenly.
* Sour plum sauce
Ingredients: 3 sour plums, 2 teaspoons of candied sour plums and sugar, and white vinegar 1 teaspoon.
Practice: Mix all the materials evenly.
* applesauce
Ingredients: apple 1 piece (peeled and mashed), apple juice 1 2 cup, white vinegar1teaspoon, mustard sauce12 teaspoon, honey and onion 65438 teaspoons, and salt and pepper.
Practice: Mix all the materials evenly.
* Five-flavor sauce
Ingredients: 2 teaspoons of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons of tomato sauce, Jiang Mo, mashed garlic and pepper 1 teaspoon.
Practice: Mix all the materials evenly.
* Garlic paste
2 teaspoons of mashed garlic, 3 teaspoons of soy sauce, monosodium glutamate 1 teaspoon, rice wine and white vinegar 1 teaspoon, fine sugar 1 teaspoon, and appropriate amount of pepper.
Practice: Mix all the materials evenly.
Barbecue is to string fish or vegetables on an iron frame, and pass through a moderate high temperature with charcoal fire or high temperature furnace, so that the hard film on the surface of the material is golden yellow and the flavor is included, and a dish with unique burnt flavor is made. It is divided into direct fire barbecue and indirect fire barbecue. Direct fire barbecue is a way to barbecue food directly on the fire. There are six kinds:
Vegetarian cooking: The food is barbecued directly on the fire without seasoning, mainly fish, which can not only retain the original flavor, but also remove the fishy smell.
Salt roasting: Sprinkle salt on the ingredients before roasting, suitable for grilled fish and seafood.
Baked miso: while baking, sprinkle salt and soy sauce, and then sprinkle miso to enhance the flavor, among which fish, tofu and white radish can highlight their mellow and unique flavor.
Pu Shao: When barbecuing long fish, cut open the belly of the fish and put a bamboo stick across the fillet, which is named after it looks like Pu Ye at first glance. Pushao eel (roasted eel) is the most famous.
Roasting: while roasting, rinse with thick sauce, and so on until the ingredients are cooked, which is mostly used for fish with thick fat.
Yun Dan BBQ: Mix egg yolk with sea urchin sauce, and spread the sauce evenly on seafood materials such as abalone and shrimp during barbecue. The baked ingredients can be bright yellow and attractive.
The common types of indirect barbecue are explosion roasting, skewering roasting, iron pot roasting, teppanyaki roasting, shell roasting, pot roasting, rock roasting and net roasting. We see that many shops use the above barbecue types alternately, but skewering and miso roasting are the most popular and the price is the most acceptable. Kebabs are also divided into metal kebabs and bamboo kebabs because of the size of ingredients and the types of baked food. Metal skewers are made of iron and stainless steel. Generally, round skewers are more common, but if you want to roast whole fish, it is more appropriate to use flat skewers.
In the choice of skewered ingredients, seasonal fresh ingredients are the key, among which chicken breast, chicken wings, chicken legs, chicken buttocks and even chicken skin are many people's favorite, so chicken has long been one of the skewered ingredients.
Here, I would like to introduce the five most popular kebabs: kebabs with scallion-elastic tooth chicken and chicken skin with chives, which are the most common kebabs combination. Chicken balls-grind chicken legs into minced meat, stir them with minced meat cooked with wine, add a little red miso and egg yolk, knead them into a round shape, add kelp stock and cook them, then string them into bamboo sticks for barbecue. The dripping gravy is mouth watering. Roasted drumsticks-roasted drumsticks with bones and juice have a generous feeling to eat. Roasted chicken breast-excellent maturity, fresh taste, very popular with girls. In addition, the chicken butt with soft cartilage and rich fat is also the favorite of Japanese gourmets today, so try it.
When eating barbecue, beer is the most common drink, and cold beer with delicious barbecue has always been recognized as the best combination. After eating, put the skewers into the skewers prepared by the store. Never use them to pick your teeth or put them beside you, so as to draw a perfect ending for the barbecue trip.
Comprehensive kebab
Ingredients: 3 fresh shiitake mushrooms, bamboo shoots and lotus root 100g, 30g cooked quail eggs, shrimp balls, fish plates, cuttlefish balls, bamboo rolls, bean curd and burdock slices, and 2 tablespoons roast sauce.
Practice: 1, fresh mushrooms are pedicled and washed; Peel bamboo shoots and lotus roots, wash and cut into thick slices; Cleaning burdock blocks and bamboo rollers, and cutting into sections; Wash cuttlefish balls, shrimp balls, cooked quail eggs, fish plates and oily tofu. 2. String all the materials into bamboo sticks respectively, put them on the baking net until cooked, and then evenly spread the baking sauce back and forth for three times until it tastes delicious, and then serve.
Crispy barbecue should focus on two important points, seasoning formula and baking, and others are easy to learn. The process is as follows:
First, material selection.
Pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits and other foods that are disease-free, non-toxic and non-perishable and bright in color can be pickled and baked in this way. ,
Second, the formula
1, kebab:
The amount of spices should be added to 5 kilograms of fresh meat.
Formula 1: 1.5 package of Xinjiang mutton kebabs (produced in Wuhan), 70-90g of monosodium glutamate (with freshness of 99%, all below), 36g of refined salt, extra fresh mutton 1 package (produced in Wuhan), ginger and chives (finely cut).
Put the above raw materials into the cut meat strips, mix them evenly, marinate for 10 minute, and then skewer them with bamboo sticks and bake them.
Formula 2: thirteen spices 100g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh 1 bag 1, ginger onion 40g each, sugar 7g, pine meat powder 25g and red summer starch 250g.
Put the above raw materials into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted.
Note: the dry humidity of the above two methods is that mutton skewers can absorb spices without running water. When the water comes out, it will be thin and it is not easy to maintain the flavor. When you use oil, it is better to hold a handful of meat in your hand and feel moist without water.
You can choose from two recipes, and you can mix dozens of foods.
2. Chicken wings, chicken tips, chicken legs, duck wings and other foods, such as chickens, geese, pheasants, quails, young pigeons and so on. The formula is as follows:
5 kg of food needs to be added: 2 packages of spicy and smelly dry materials (made in Wuhan), 60 grams of refined salt, 90 grams of monosodium glutamate, 30 grams of extra fresh 1 package, ginger and chives (chopped), 20 grams of loose meat powder, 7 grams of sugar and 0/50 grams of red starch/kloc-0.
The above raw materials and 5 kg of food are completely stopped, marinated for 20 minutes, and strung. If the mixture is dry and the ingredients can't be touched, it is necessary to add water appropriately so that the seasoning can be completely touched on the meat, not too thin. These are all baked with raw materials.
3. Various chicken, duck and goose feet, the formula is as follows:
5 Jin of food is washed and put into the pot until it is submerged by water. Add 1 10g of refined salt, 80g of ginger (mashed), 100g of monosodium glutamate, 50g of fresh chives and 10g of prickly ash, cook over medium fire, and take out after paws are soaked straight.
4. Fish: The formula for all kinds of fish to wear into semi-fish, fish skewers, whole fish, fish tails and other varieties is:
The raw materials of 5kg fresh fish are: thirteen spices 100g, refined salt 60g, sugar 90g, monosodium glutamate 80g, extra fresh 1 bag 1, ginger and chives 40g each, fragrant sauce 60g (see below) and sweet potato powder 150.
Mix the above raw materials with fresh fish evenly, keep the same degree of dryness and wetness as mutton skewers, marinate for 30 minutes, and then put on mutton skewers for baking.
Special reminder: In order to correctly master the marinating methods of various foods and bake out special flavors, our department specially changed the soaking method of "Xinxiang cellar water" to the method of directly marinating spices, in order to worry that you will not master the concentration and taste when using "Xinxiang cellar water".
In this process, some compound finished spices already contain some Chinese herbal medicines.
5. Pork ribs: All animal ribs are made according to the following formula: 5 kg of fresh ribs, 13 kinds of spices 1 0g, 20 g of spiced powder, 36 g of refined salt, 30 g of pine meat powder, 8 g of sugar, 80 g of monosodium glutamate and extra fresh1kloc.
Mix the above raw materials and ribs evenly, marinate them for 20 minutes, and string them together for roasting.
6. Vegetables: pumpkin, eggplant, potato chips, potatoes, corncob, cabbage and other varieties have the following formulas:
Sweet potato starch 500g, refined salt 1500g, monosodium glutamate (fine powder) 400g, extra fresh 1 2 package, thirteen spices 420g, sugar 30g, sesame 150g. 50g of Arnebia euchroma powder (edible spice), evenly mixed to obtain refined powder, and bagged for later use.
When baking, first lay the ground skewers flat on the stove, and then pour the powder on the vegetable blocks with a spoon, each skewer is about 1g, and each side is 0.5g. Then, brush it with oil and bake it evenly. You can bake 3-5 strings of essence and taste it yourself, and then increase or decrease the amount of powder according to the local taste.
Third, wear a string.
Wash the meat and vegetables to be roasted first, and then cut the meat into 2-4 cm long and 0.8 cm wide squares (which can also be customized): cut the ribs and price them according to your local market price; After scaling the fish, break it, gut it, wash it, and cut it into pieces 12 cm long or the whole fish with infinite length: lotus root is used to pierce the raw lotus root. Then the bamboo sticks are strung together: the meat is placed in a T-shape; Fish, eggplant and other large strings use two for each string.
Fourth, baking.
1, fire: first clean the oven and put it away, add charcoal (millet charcoal) and light it, let the charcoal burn fully, then cut the charcoal fire with tongs and spread a fire layer with a thickness of 1.5-2 cm.
2. Baking: Put the food skewers on the stove surface, and directly brush the meat and ribs with oil (both sides are brushed) and bake them repeatedly. The strings look like oil bubbles rolling, and the color turns white and yellow, indicating maturity. Chicken feet should be roasted until there is a frying sound, chicken wings should be roasted until they are browned, and chicken legs should be browned with a knife while brushing oil, and there is no blood spilling inside, indicating maturity. The baking time depends on the size of the heat and the type of skewers, but don't burn them. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or powder when the food is baked to 90% maturity. Brush it with oil, bake it a little, and you can sell it out of the oven. Do not eat spicy food without spicy powder.
3. Put the vegetables on the stove surface, then add the vegetable powder, brush them evenly with an oil brush, toss and turn the eggplant and so on to bake it soft and yellow, sprinkle with spicy powder and cumin, brush it with oil and bake it for a few seconds before selling.
Note: 1, vegetable oil and salad oil are used, and sesame oil and lard are prohibited.
2. When brushing oil, wipe off the excess oil on the cylinder, so that the strings on the brush do not fall into the fire and smoke.