Barbecue is more and more people like a leisure outdoor dinner. On the occasion of the golden autumn, we can invite friends and relatives to join our own garden courtyard or barbecue in the beautiful lake and mountains. It is absolutely a beautiful thing for outdoor parties. Let us share the BBQ secrets of Autumn BBQ.
Q What is suitable for outdoor barbecue?
A: Not all fields are suitable for barbecue, it is best to choose a place with good scenery and convenient transportation. When choosing a venue, pay special attention to safety. Pay attention to fire prevention. There should be no shrubs or excessive trees around the barbecue area. There should be no flammable items around the downwind outlet. Also be careful not to choose places where there are many mosquitoes, and do not choose enclosed places such as caves and rooms to prevent carbon monoxide poisoning. Some residential communities, forest areas, parks, and reservoir areas are barred from grilling, so they need to be understood in advance. It is safe to have a good barbecue place by the beach, but be careful not to pollute the beach or even the sea when grilling. Nowadays, many cities have special barbecue places. It is a good choice. Generally speaking, spring and autumn are suitable for the barbecue season. You may wish to take advantage of the good autumn season now and enjoy outdoor barbecues together!
Q: What ingredients should I buy for a BBQ dinner?
A: Ingredients can be selected according to their tastes and preferences. In general, meat, fish, seafood, vegetables, fruits and pasta, and soy products are suitable for grilling. These are the main forces of barbecue and can be made into Various kinds of skewers, such as lamb skewers, lamb skewers, beef skewers, chicken wings skewers, chicken skewers, chicken skewers, and so on.
It should be noted that meat foods must be fresh and must be fresh. It is advisable to go to the supermarket to buy preserved packs of meat and check the shelf life when buying them. If you are picky about the taste of the skewer, you can make it yourself. It is best not to choose frozen meat during production. Do not cut the meat too much and do not break it too much. Salt, monosodium glutamate, ginger, onion juice and other spices marinated, with bamboo brazing put it back.
Fish and seafood can be selected: live fish, fresh squid, cuttlefish, live shrimp, hairy crabs, fresh string, and so on. When choosing, pay special attention to the word “fresh”. Live fish should first be scaled, gutted, washed, and marinated with salt and wine. If fresh squid and cuttlefish are roasted directly on fire, they can be curled and can be fixed with bamboo razor or toothpick. If you want to save time, you can go to the supermarket to buy processed shrimp strings, fresh shellfish and other semi-finished products.
Q What kind of grilled food is suitable for people who are not greasy?
A: Vegetables, fruits and vegetables are the best foods that can be used to adjust the taste of grilled foods. People can not feel too greasy. The most popular of these foods is potatoes and corn. Sweet potatoes, yams, taro and vegetables are also good choices. These foods must be properly processed and potatoes should be peeled and sliced. The choice of yam is relatively small, and the selection of taro is relatively small. The sweet potato is best peeled and sliced, and the vegetables must be washed clean. Especially recommended is garlic, which has a unique taste and is bactericidal, making it ideal for wild consumption. Some fruits and nuts, such as apples, bananas, and walnuts, can also be baked and baked to see if they like it. It must be reminded that chestnuts are prone to burst when baked, and care should be taken. It is best to cut a small mouth first to avoid injury. There are ready-made vegetable skewers in the supermarket and it is said that they taste good.
A: Steamed buns, slices of bread, sesame seeds, cooked dumplings, tofu blocks, dried bean curd, etc. These are all favorite foods, and they can be filled with food. Roasted noodles also have the effect of nourishing the stomach, which is suitable for friends with stomach problems.
Most of the pasta barbecues do not need any spices, and their aroma is already very attractive. However, if the steamed buns are oiled and sprinkled with salt and salt, the taste will be even more beautiful. Tofu and yuba are different, and they need to be tasted with barbecue sauce. Choosing a tofu block can go to a trusted tofu store and buy ready-made ones.
Q barbecue with what drinks, wine is more suitable?
A: Juice, beer, and wine are all good choices (if you drive, you must not drink alcohol), homemade sweet soup is also a good choice.
Q I like to eat barbecue but I am afraid of fat. What should I do?
A: In fact, choosing a barbecue to process food does not directly lead to weight gain – as long as you don’t add butter on corn cobs, you never have to worry about eating too much. Take a typical picnic food skewer as an example. This is necessary for barbecue, but because you may brush oil on the skewer before putting it on the shelf, you can easily ingest the oil by turning it over and over. Too much bar value. Therefore, lean meat should be selected as much as possible to control the stick point value. Even if it is the same as beef, the value of the stick point will be much different because of different parts.
After the barbecue is finished, the choice of seasonings is also very particular. In fact, compared to thick sauces, some cumin powders and a little pepper powder are enough to make the skewers full of flavour, without adding extra stick points. If you must use dipping sauce, choose pepper sauce to control the stick value more easily than sand sauce.
Q It seems that there are many ways to grill?
A: Yes. For the first time a friend who makes outdoor barbecue can not help but feel puzzled. In fact, when preparing the tools needed for barbecue, it is necessary to prepare according to the different methods of barbecue. Usually, open flame, charcoal grill, roast, mud, bamboo roast, Teppanyaki, slate, stone pot, etc. are considered to be barbecue areas.
Compared with several barbecue methods, only charcoal grilling is convenient and easy to control, with minimal impact on the environment, and the most abundant types of foods can be baked. It is recommended that everyone use charcoal fire in the wild barbecue.
The types of grills commonly found on the market include apple stoves, portable stoves, and so on. Recommended a rectangular light stove, the advantage is the height of the barbecue adjustable, easy to control firepower, cheap, about 50 yuan. The downside is that you can't smoke and smoke like an apple stove.
Charcoal barbecue tools used are: barbecue pits, charcoal, combustion additives, hairdryer, brazing, knives, fish clips, toothpicks and so on. In particular, toothpicks are very useful and can be used to fix foods that are easy to curl, such as cuttlefish, and to replace chopsticks as a tool to get food. When selecting brazing, fish clips and knives, it is easy to clean and disinfect.
Q. What kind of charcoal should I buy?
A: There are three common types of charcoal in the market: flammable charcoal, charcoal, and mechanism carbon. Combustible charcoal is available in outdoor stores, both square and pie. The flammable charcoal has a flammable layer on its surface, which is easier to ignite than ordinary charcoal. The disadvantage is that it is more expensive. The advantage of ordinary charcoal is that it is cheap, the disadvantage is that the size is not the same, the firepower is uneven when grilling, and the burning time is short. During the roasting process, charcoal must be added. The mechanism carbon is actually made of a mixture of carbon and coal, pressed into a hollow, multi-angled shape, and the composition of coal is seen from the char. This charcoal is of uniform size, long burning time, uniform firepower, no smoke, and inexpensive. The disadvantage is that it is not flammable.
Q What is a good way to light charcoal and mechanism char?
A: The ignition of charcoal and mechanism charcoal is not easy. The charcoal can be piled up and the combustion aid can be added. The charcoal itself is burned and then spread out. If conditions permit, it is best to ignite the bonfire, put the charcoal into the fire, and then remove it after the charcoal is completely burned and put it in the grill. If you use a fire to get carbon, do not forget to bring a shovel. When paving the charcoal, spread it evenly to ensure even firepower. After the charcoal burns, do not rush to roast. First grill the net until the charcoal is completely red and burn completely before starting baking. Pay attention to people not to stand under the tuyere on the barbecue, once smoke big, and second, Mars flying out is easy to burn people.
Q: What should you pay attention to when you first barbecue?
A: First of all, we must pay attention to food hygiene. Do not eat cooked food. Roasted foods are very hot. Be careful when you eat. Baked foods, especially meat, are harmful to the human body and should not be eaten. Second, when adding charcoal, care should be taken to wait until the newly added charcoal is completely combusted before grilling, because charcoal is prone to produce harmful gases when it is not completely combusted, which is not conducive to health. Third, the use of oil in the barbecue process is very important, just roasted meat on the first rush to brush oil, wait for food to heat, tighten and then brush oil. Other foods can be oiled when baked. Do not brush more oil, to the standard after the brush does not drip, roasted in the process to avoid the oil dripping grill. Fourth, be diligent in turning when baking to prevent baking. It is best to use long chopsticks when turning, and do not use hands to prevent burns. When eating raw food, pay attention to the food that is fast-cooked at a certain distance to prevent contamination of cooked food.
Q What are the barbecue experiences you can share together?
A: When placing the skewers as far as possible to the middle of the stove, during the baking process, the position of the skewers should be changed to ensure that the whole skewer is cooked at the same time. Chicken wings are very suitable for barbecue food, easy to cook, and the high fat content of the skin, it tastes very sweet. When cooking, it is important to note that the bulk is not easy to cook, and it is placed in the fire collection area.
Chicken wontons are not easy to cook and can be cut into small pieces, or boiled and then baked. The taste is also delicious.
The corn is not easy to roast evenly on the barbecue, and it can be cooked and baked just like the chicken.
Fish clips are the best choice for grilled fish. If you use an apple stove, you can enjoy the pleasure of baking, baking and smoking in addition to baking. Place the burning charcoal around the charcoal pan and cover it with a lid. Large chunks of food and vegetables are suitable for ravioli but you have to master the time.
Barbecue 7 songs
1. Purchase barbecue ingredients and barbecue tools one day in advance.
2. Prepare barbecue sauces of various flavors.
3. On the day of the barbecue, the clean ingredients are put in a string.
4. Set up a barbecue grill, add barbecue charcoal and combustion aids.
5. Use a barbecue blower to fan the fire.
6. Start grilling various foods.
7. Brush barbecue sauce on barbecued, half-cooked food.
A bacon asparagus rolls (weight: 8 to 10 strings)
Ingredients: Bacon 200g Asparagus 100g Salad oil a little
Practice: 1. Asparagus cut into smaller pieces than the bacon width, use asparagus to roll up the asparagus, and then use bamboo braces to fix. 2. Brush a little salad oil on the oven and bake it.
Tips: Asparagus selection of tender shoots, baked it taste good.
B teppanyaki (weight: 4)
Ingredients: A little bit of grilled meat 4
Seasoning sauce: Mint gel 2 tablespoons coarse granulated mustard 1 tablespoon big black pepper a little olive oil 1 teaspoon
Practices: 1. After the deaf bones, use a knife to cut some small mouths, sprinkle a little barbecue, and marinate it. 2. seasoning sauce mixed together made sauce. 3. Ladle your legs on a grill and bake them with sauce.
Tips: Eat meat barbecue more greasy, mint gel with coarse mustard, can fully ease the greasy barbecue sense.
C Baked Orleans Chicken Wings (Composition: 4 to 6 strings)
Ingredients: Chicken wings 500g Orleans marinade 20g
Practice: 1. Oral marinade plus a little water to dissolve, add chicken wings, marinated for 24 hours to make it tasty. 2. Then cook on charcoal.
Tips: The use of toothpick in the chicken wings to pick up some small holes and marinate can shorten the pickling time.
D Roasted salad oil corn (components: 8 to 10 strings)
Raw materials: 1000g corn salad oil
Practice: Cut the corn into small pieces, brush oil, and bake it for 15 minutes on charcoal fire.
Tips: A little salad oil on the baked corn brush can make the corn more fragrant.
E Roasted cuttlefish (weight: 15 to 20 strings)
Ingredients: Cuttlefish 500g Seafood Sauce with a little salad oil
Practices: 1. Cuttlefish baby dressed in a string, brush a layer of oil. 2. Brush a little seafood barbecue sauce and cook it on charcoal.
F Seafood sauce grilled prawns (Mass: 8 to 10 strings)
Ingredients: Shrimp 500g Seafood Grilling A little salad oil
Practices: Remove the shrimp line from the base around the shrimp, wear strings, brush with a layer of oil, sprinkle with a little seafood barbecue, grilled charcoal can be cooked.
Tips: Kiwi shrimp should try to choose live shrimp so that it can guarantee the quality of barbecue. Shrimp lines can be removed from the back and can be removed with a needle.
G Shiitake fish balls skewer (components: 8 to 10 strings)
Ingredients: Fish Ball 200g Mushroom 50g Cherry 200g Kiss 200g BBQ Sauce
Practices: 1. Wear all food ingredients at one time. 2. Put the barbecue sauce on the grill and brush it with BBQ sauce.
Tips: When vegetables, mushrooms and meatballs are used together with barbecues, try to choose more easily cooked ingredients.
