Is there anything wrong with putting too much pepper in the barbecue

Lift it up and look good.

Depending on personal taste, it can be put or not.

The following is a guide to the method of barbecue, first prepare the ingredients: lamb: 100 grams, sausage: 100 grams, bone and flesh connection: 100 grams, zucchini: 50 grams, eggplant: 50 grams, oil: 15 grams, cumin powder.

5 grams, chili flakes: 2 grams, pepper.

2 grams. 1. Skewer the sausages onto the skewers and cut the notches on the side with scissors.

2. Cut the mutton into small pieces and skewer it on a skewer, and each skewer should be fat and thin.

3. Slice the zucchini and eggplant and skewer them.

4. Brush the surface of the vegetables with a layer of oil, and the mutton can be directly put on the oven, and the temperature of the oven is twisted to medium and high, so that the pages should be turned constantly to make both sides evenly heated.

5. After baking, sprinkle with cumin powder, chili flakes and pepper.

Depending on personal taste, it is generally pepper, cumin powder, cumin grains, salt and pepper, chili noodles, barbecue sauce, barbecue sauce, etc.

The ingredients and seasonings required for barbecue are as follows:

The main seasonings are:

Blended oil, salt, barbecue sauce (juice), chili powder (Lao Gan Ma), cumin, five-spice powder, honey, tomato paste, carrot paste, sweet noodle sauce, seafood seasoning, garlic, ginger, green onion, cumin powder, salt and pepper (can be used instead of table salt), black pepper, chili powder, sugar water, and you can also choose different flavors of barbecue sauce according to personal preference.

Barbecue prepared food:

Meat dishes: chicken wings, pork ribs, sausages, ham sausages, beef, mutton, pork belly, all kinds of fish balls and meatballs, chicken delicacies, yellow croaker, saury, crucian carp, squid, cuttlefish, shrimp, etc.

Vegetarian dishes: corn, leeks, mushrooms, eggplant, potatoes, cucumbers, lotus roots, green peppers, cauliflower, dried fragrant vegetables, stinky dried seeds, small trowels, rice cakes, bread slices, marshmallows, lettuce (lettuce wrapped in meat), etc.

Here's how:

1.Fresh squid peel and gutt, wash and cut the surface with a few knives without cutting it.

2.Marinate with bibimbap sauce and cumin powder and throw in the refrigerator overnight.

3.Skewer it with a fork and grill it on the grill, and remember to brush it with vegetable oil and barbecue sauce halfway through.

4.Wash the mussels and oyster shells.

5.Just bake it directly on the barbecue, watch the shell open by itself, and drizzle some lemon juice or something when you eat it.

6.Cowpeas and oyster mushrooms are washed and roasted, the surface of the dried tofu is grilled with a few knives, the water gluten is sliced and baked directly, and after baking, sprinkle some cumin powder and the like.

7.You can also grill some chicken fillets, crispy sausages, crab fillets, quail eggs, shrimp, etc.

8.Peel the pork belly and cut it into small pieces, put it in a bowl, add the oyster sauce and mix well.

9.Then add the barbecued pork sauce and pepper and marinate overnight.

10.After flavoring, skewer it with onion and pepper cubes to form a meat skewer, remember to brush vegetable oil and barbecue sauce during the grilling process, and if you don't have barbecue sauce, you can also use the sauce from the previous marinated meat pieces.

Generally, pepper, cumin powder, cumin grains, pepper salt, chili noodles, barbecue sauce, barbecue sauce, pork rib sauce, sand tea sauce, blended oil, five-spice powder, etc.

Put some cumin to make it more flavorful, and pepper to taste.

It must be put in, otherwise it will not taste like barbecue.

Depending on the taste, you can generally put a little flavor in.

According to your preference, it is best to put it

Sichuan peppercorns can be eaten directly roasted.

How to roast peppercorns

1. After the pepper is harvested, it should be dried for half a day to a day, and then it will be sent to the drying room for baking, with a thickness of 3-4 cm.

2. Control the temperature of the oven at the beginning of baking to 50-60, raise the temperature to about 80 after hours, and then bake for 8-10 hours, when the water content of Sichuan pepper is less than 10%.

3. Pay attention to moisture drainage and sieve during the baking process. At the beginning of baking, the interval between dehumidification and sifting can be extended appropriately as the moisture content of Sichuan pepper decreases.

4. After the pepper is dried, it is taken out together with the sieve to screen out the grains, branches and leaves and other sundries, and the finished product is bagged according to the standard. After bagging, Sichuan peppercorns should be stored in a cool and dry place.

How to eat Sichuan peppercorns

1. Mix with other aromatic spices to form a filling, stuffed in the chicken, duck, pigeon cavity baking, the fragrance is intoxicating;

2. Cooking fish and meat with a little thyme can remove the smell and increase freshness;

3. Put a little pepper powder when cooking, and add a few drops to the wine when drinking, which can make the rice and wine flavor fragrant;

4. Used as a seasoning for soup, it can make the soup more delicious;

5. The natural preservative effect of Sichuan pepper also makes it a green and harmless spice additive for meat sauces, sausages, stewed meats and pickles, and it is also used as a seasoning in cheese and wine made by the Romans.

1. Eating Sichuan pepper regularly can protect the liver and guide catharsis, as well as prevent intestinal ulcers. It can also fight liver damage, and it has also been found that Sichuan pepper has a cathartic effect, although this effect is relatively slow, but the effect is relatively long-lasting.

2. Zanthoxylum pepper can anticoagulant and inhibit thrombosis. The anticoagulant effect of the aqueous extract of Zanthoxylum bungeanum is stronger than that of the ether extract. Moreover, the bergamot lactone contained in Zanthoxylum pepper has a certain anticoagulant effect and hemostatic effect against heparin.

3. Sichuan pepper has analgesic effect. Because of the spicy nature of Sichuan peppercorns, this feeling has the effect of labor pain, and its effect may not be as obvious as that of anesthetic.

4. Zanthoxylum pepper has the effect of antibacterial and sterilization. There are two very special components in Zanthoxylum, laurazone and dimethyl sulfoxide, which have been confirmed by experiments to inhibit the fungus and enter the fungal cells to accelerate its death.

5. Sichuan pepper has an insect repellent effect. Sichuan pepper not only tastes spicy, but also has a very unique taste when smelled, and this taste is not liked by many insects, which is mainly due to the effect of the volatile oil contained in Sichuan pepper.

The following groups of people should not consume Sichuan peppercorns

1. People with hot lungs and gastric hormone, or cough and phlegm, vomiting sour water, noisy vinegar, and blood in the large intestine should not eat pepper.

2. Those who are deficient in yin and fire should avoid taking peppercorns; Pregnant women should be cautious about taking Sichuan pepper, and if they eat too much, they will have an abortion.

3. Although Zanthoxylum pepper has the effect of dispelling dampness and relieving itching, it has a certain effect on eczema, beriberi and other diseases, but for infants and young children with delicate skin, scrubbing Zanthoxylum pepper water is not suitable.

4. When cooking, Sichuan pepper should not be placed with chili pepper. Sichuan peppercorns can make the dish more fragrant, but if you put it in with the chili peppers, the peppers will burn before they are fried.

Yes, the sunspots in the peppercorns belong to the waste and are harmless, but if the requirements for the pepper noodles are relatively high, they should be sieved out, and the best way to make pepper noodles is green peppercorns, the taste is relatively strong.

Theoretically, as long as you can eat.