I m a dry barbecue, and I ve been smoky all year round, so how can I keep my throat from hurting

Boil white pears to drink, or go to the Chinese medicine pharmacy to buy hay slices and flush them with water.

Try to talk as little as you can.

This has nothing to do with the oil, generally speaking, it has something to do with the charcoal used, and some have something to do with the fire, if it is a smoked homemade charcoal, it will be different.

Thirst is like smoke in my throat and eyes.

It's like it's in full swing.

It's as hot as boiling water.

It was shivering with cold.

Thirst smokes, thirst is weak, work hard, work hard, heat evaporates, cold dies.

Sticking out his tongue, dry throat, unbearable heat, cold and curling up.

Probably not. This affects other residents. The barbecue was very smoky and smelly.

Of course, there will be, and I personally recommend buying a smokeless barbecue grill (but it's not easy to use) or using a naan pit, which is basically smokeless (when grilling oil skewers).

Barbecue itself has also become a form of leisure or business for many people. Whether in Asia, the Americas or Europe, barbecues are usually small family activities, large school group activities, and group activities organized by some companies.

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.

I think it's just the smell of charcoal and cumin! If you want to open a better one, you have to buy good charcoal, and you have to buy authentic cumin from Xinjiang.

The essence of barbecue is twofold: delicious and nutritious; Everyone knows that barbecued food is easy to cause cancer, but if there is a limit, it can be avoided, you must know that there are many people who eat barbecue every day, and there seem to be few people who get cancer!? Vegetarian, meat, and seafood should be determined according to the situation, whether the added ingredients conflict with the original taste of the food, etc.; Nutrition mainly refers to the heat of barbecue food, too big and too small are not good, big burnt, small easy to leak or poisoned, are not good.

The specific method, it depends on your actual operation, that's all.

The heat of the roast, the degree of meat feeding, the timing of the sprinkling.

There is also the state of mind that roasts people.

When you make a barbecue for your loved one, you're sure to bake something beautiful.

The essence of barbecue is the taste, which is charred on the outside and tender on the inside.

There is also a taste that suits the taste of the locals.

It's good to have your own characteristics.

I don't want to talk about the specific operation, but the taste must be good.

As long as the market positioning is accurate.

The feeling of the hot salt and the oil is not greasy is delicious.

The essence of barbecue is grilling.

The heat is grasped, the outside is scorched and the inside is tender.

1.The processing and pickling in the early stage of "Taste".

2.According to the variety and needs of the color

3.There is a big difference between electric grilling and charcoal grilling. This step can be baked with different flavors4Heat color mastery. Determine the heat according to the color of the baked product.

5.It's useless to have a recipe alone. Be sure to practice more. Even if you go to a barbecue restaurant, you will take a lot of detours.

I'm a Brazilian barbecue chef.

Hygiene, cleanliness, attitude, ingredients.

Enjoy the food, taste life!

There is no taste, all the food is smoky and smoky, what good taste can it have when it is roasted? The roasted smoke is smoky and has no good taste.

Find a few more **, pick them up and put them on the plate after someone orders them, and wait for the queue to bake.

That table and that table are written down, and the smoke and fire are not honorable.

Find someone of your own to help you remember it.