How do you make barbecue delicious? The kind that wants to be charcoal grilled! Please tell me more

Barbecue recipe!

Barbecue refers to the use of fish, meat and vegetables on an iron rack and a charcoal fire or a high-temperature stove to produce a hard film on the surface of the material with a golden brown color, so that the aroma is included in it, and the dish with a unique burnt flavor is made. It can be divided into two types: direct fire grilling or inter-fire grilling, direct fire grilling is a way to put food on the fire and grill it directly, there are the following six types:

Vegetarian grilling: The food does not need to be seasoned, it is grilled directly on the fire, and most of the fish is used, which can not only retain the original flavor, but also have the effect of removing the fish.

Salt grilling: Rub the whole body with salt and then grill, which is suitable for grilling fish and seafood.

Miso yaki: Grilled on one side and coated with salt and soy sauce, then coated with miso to add flavor, with fish, tofu and radish to highlight its mellow and unique flavor.

Kabayaki: When grilling a long strip of fish, the belly of the fish is cut open and the bamboo strips are crossed through the fillet, so it is named because it looks like a pampa leaf at first glance, and the most famous is the kabayaki eel (grilled eel).

Teriyaki: Grilled on one side and coated with a thick sauce on the other, repeating until the ingredients are cooked through, and is more commonly used for fish with thick fat.

Undanyaki: Mix the egg yolk with the sea urchin sauce and spread the sauce evenly on seafood ingredients such as abalone and shrimp while grilling, so that the grilled ingredients can have a bright yellow color, which is quite attractive.

The common types of interfire barbecue types include package roasting, skewer roasting, iron pot roasting, iron plate roasting, shell roasting, kettle roasting, rock roasting, net roasting, etc. We have seen restaurants staggered the above types of barbecue, but skewers and miso grill are the most popular, and they are also the most acceptable. Skewers are also divided into metal skewers and bamboo skewers due to the different sizes of ingredients and the type of grilling, metal skewers are made of iron or stainless steel, and round skewers are generally more common, but if you want to grill the whole fish, it is suitable to use flat skewers.

The forum food DIY of the rice system has a ** process.

First of all, you have to feed the meat with seasoning, about two or three hours, it is not good for a long time, the focus is on the seasoning!

The meat is grilled with charcoal, the electric grill can grill seafood, and the tin foil is mainly used to grill some meat. Generally, small-sized stores do not have a franchise model, and those who engage in franchise on TV are useless. As far as tools are concerned, whether it is carbon or electricity, each has its own use, and it is used to open a store.

Summer is coming, barbecue is a kind of food that people like very much, the important thing is the process of barbecue, if you grill yourself and eat your own skewers, this fun is very muchEspecially in the summer sunset, the weather is gradually cooler at night, about 3 five friends find a cool place, everyone takes a skewer and drinks some wine together, and life is very happy at this time. <>

But the most important thing about barbecue in addition to the ingredients is inseparable from carbon, barbecue, the carbon to be used can probably be divided into two kinds, one is carbon in the traditional sense, that is, the burned wood is burned to a certain extent, and then the matrix carbon is slightly different, but this difference is not particularly obvious, if you are easy to carry, smokeless and tasteless, burning cost and heat efficiency, etc., the best choice is the mechanism, carbon is artificially synthesized,It burns longer, produces less ash and, most importantly, is smokeless and odorless. <>

Because the mechanism is artificially synthesized, it has many advantages, such as the burning time is relatively long, carbon in the traditional sense, that is, the time to burn for about 40 minutes, you have to add, otherwise it will be almost extinguished, there is no burning heat, but the combustion efficiency is relatively low, but like the mechanism of carbon It can burn to about an hour and a half, at least twice the time of carbon in the traditional sense, of course, there is a difference mechanism between the two, and the average carbon should be about 2 pieces of 5 pounds, Then the traditional sense of carbon ** is about 40% cheaper,Even 50%, but there is a difference in the burning time between the two, you have to look at the use effect, there is no difference between the two. <>

The reason why I recommend choosing machine-made charcoal is not only because there is no big difference in his **, but more importantly, it releases less ash when it burns, even if there is a breeze blowing in the wild, he is not easy to produce smoky situations, and it will not take a lot to affect the taste of the food, so it is very conducive to barbecue in the wild, of course, if you want to do it outside, you still have to pay attention to its shortcomings, such as it is not goodBecause it compresses relatively high, it is not easy to ignite, which is also a disadvantage.

It is best to use raw charcoal for barbecue by yourself, the best charcoal is Bincho charcoal, the cleanest, smokeless, non-explosive, high and stable temperature, even if the oil drips on it when grilling, it will not smoke, there is no flame, the meat grilled is the best, high-end barbecue restaurants use this charcoal, the disadvantage is that it is more difficult to ignite, **expensive.

If you want to make barbecue more delicious, I think it is better to use machine-made charcoal, because machine-made charcoal is not only environmentally friendly but also has no smoke smell.

Use some charcoal. Because such carbon fireworks are not particularly large, and such carbon is also burned very fully, and it is particularly prosperous when burning.

I usually buy the kind of charcoal barbecue meat that is specially grilled on the online shopping platform, and there is a unique charcoal grilled taste, I like this taste very much, compared to electric grilling, charcoal grilled barbecue is more delicious.

Stacking charcoal: After breaking the charcoal into close strips with stones, select charcoal of similar length and size and arrange them in a tic-tac-toe shape, about 2 layers. Set the fire:

You can put 2 to 3 tinder at a time and place them in an empty space in the middle of the charcoal, so that the tinder is at some distance from the charcoal. If it is placed directly below the charcoal, the flame of the tinder is easily extinguished by the charcoal. <

1. Stacking charcoal: After the charcoal is broken into close strips with stones, select charcoal of similar length and size and arrange them into a tic-tac-toe shape, about 2 layers.

2. Place the tinder: You can put 2 to 3 tinder each time, and place it in the empty space in the middle of the charcoal, so that the tinder and the charcoal have some distance. If it is placed directly below the charcoal, the flame of the tinder is easily extinguished by the charcoal.

3. Cover the charcoal pile: After the fire is lit, select long or flake charcoal, stack it directly above the charcoal pile, cover the fire like a pot lid, and remember to leave a gap between the charcoal and the charcoal to allow air circulation. After waiting for 23 minutes for the charcoal to burn red, you can spread the charcoal that has been raised and start grilling.

Ignite the prepared charcoal and place it in the oven to prepare the ingredients on a grill or chisel.

Preparation: charcoal, igniter, barbecue grill, barbecue grill, chisel.

Ingredients: All kinds of meat and vegetables are cut into pieces and skewered into skewers.

Excipients: edible oil, salt, soy sauce, skewers.

1. Prepare the ingredients to be grilled in advance, clean them, cut them into pieces, and skewer them into skewers.

2. Different types can be prepared more.

3. Put the charcoal into the igniter, and wait for 10 minutes after igniting it to burn.

4. Put the ignited charcoal in the barbecue grill, place the ingredients to be roasted on it, and brush the oil, salt, and sauce according to taste.

5. Place the cooked ingredients on a tray on the side.

6. Sprinkle with skewers or eat directly.