How do you make barbecue? You can bake anything.

No, there are foods that can't be tested!!

Barbecue can grill meat, seafood, vegetables, fruits, soy products, etc.

1. Meat: beef, mutton, bone and meat, chicken steak, etc.

2. Seafood: oysters, abalone, river shrimp, fish, etc.

3. Vegetables: corn, potatoes, green peppers, eggplants, cucumbers, etc.

4. Fruits: bananas, apples, oranges, etc.

5. Soy products: dried tofu, tofu brain, bean dregs, etc.

Barbecue classification: Barbecue is divided into two types: direct grilling and indirect grilling. Direct baking is divided into open fire and dark fire, and indirect baking is also divided into iron plate, stone plate, copper plate and so on.

The requirements for charcoal are also different, and there are three kinds of charcoal suitable for barbecue in China. First, log charcoal, two, mechanism charcoal, three, industrial coke, log charcoal is also divided into fruit wood and miscellaneous wood, fruit wood is, apple, pear, hawthorn and other hard wood barbecue taste better, and miscellaneous wood including poplar, acacia, pine and other cork barbecue taste general.

That's a lot.

Everyone's taste is different, so what is grilled in the barbecue is also chosen according to personal taste. However, there are still rules to follow in the selection of things, and in general, the things that can be used as barbecues are much the same. There are many things to bake, and there is nothing that cannot be done, only what you can't think of.

Here are some references to the materials that can be baked.

1. Meat: mutton, chicken thighs, chicken wings, tenderloin, ham sausage, fish balls, beef balls, duck wings, chicken nuggets, chicken fillets, chicken cutlets, crab fillets, pork, toothpick meat, bacon meat, etc.

2. Seafood: squid, shrimp, kelp, cuttlefish, hairy crab, saury, oysters, etc.

3. Vegetables: eggplant, corn, water spinach, leeks, green peppers, lettuce, broccoli, enoki mushrooms, mushrooms, onions, potatoes, sweet potatoes, cucumbers, garlic, etc.

4. Soy products: potato flour and dried tofu, dried tofu, tofu, etc.

5. Fruits: bananas, pineapples, apples, etc.

6. Eggs: eggs, quail eggs, etc.

7. Others: chestnuts, toast bread, small steamed buns, etc.

How to make barbecue healthier.

1. The choice of charcoal.

Barbecue is generally done by cooking food over high temperatures over charcoal. Therefore, the choice of charcoal when grilling is very important. When the low-quality charcoal is burned, it will produce a lot of oil smoke to pollute the food.

When we buy charcoal, we must not try to be cheap. At the barbecue, we wait for the charcoal to burn until it is transparent and red-hot, and then put the food on it to grill.

2. Clean the grill.

When grilling food, we need to use an iron brush to remove the food residue on the grill at any time, so that it will not affect the taste of the food.

3. Use tin foil.

We can choose to wrap food in tin foil for grilling, which can make the food healthier and greatly reduce the chance of carcinogenesis.

4. Different baking methods at different times.

There are many barbecued foods, and the choice of materials is also particular about the roasting method, like pork, we must roast until it is ripe before it can be eaten, in the choice of meat, it is best to choose a little fatty meat, so that the grill will not be too dry, and the taste is better. Like beef, unlike pork, it should not be roasted until fully cooked, otherwise it will destroy the tenderness of the meat. Like sweet or not spicy, hot dogs, etc., it is best to put them in a tin foil box and try to roast them over low heat.

For fish, just grill it for 2 to 3 minutes, and the fillets are raised and ready to eat.

Lamb, beef, pork, chicken, soy products, seafood, vegetables and fruits, chicken gizzards, vegetables, meatballs.

Fresh pork, beef, lamb, chicken, goose, frog, vegetables, fruits, and root foods are all available.

1 Meat skewers: 5 kg of fresh meat should be added with spices.

Mutton skewer packet, 70 90 grams of monosodium glutamate, 36 grams of refined salt, 1 package of special fresh No. 1, 40 grams of ginger and chives (finely chopped), 7 grams of sugar, 25 grams of meat floss powder, 250 grams of sweet potato starch.

Put the above ingredients in the cut meat strips and mix evenly, marinate for 10 minutes, and then use bamboo skewers to roast.

Recipe 2: 100 grams of thirteen spices, 70 90 grams of monosodium glutamate (99% freshness), 36 grams of refined salt, 40 grams of ginger and chives, 7 grams of sugar, 25 grams of loose meat powder, 250 grams of sweet potato starch.

Put the above ingredients into the cut fresh meat strips, mix well, marinate for 15 minutes, and then skewer into skewers to bake.

2 Chicken wings, chicken tips, chicken legs, duck wings and other chickens, geese, pheasants, quails, suckling pigeons, etc. The recipe is as follows:

5 kg of food needs to be added: 2 packs of spicy and stinky dry ingredients (from Wuhan), 60 grams of refined salt, 90 grams of monosodium glutamate, 30 grams of ginger and chives (chopped fine), 20 grams of loose meat powder, 7 grams of sugar, and 150 grams of sweet potato starch.

Thoroughly mix the above raw materials and 5 kg of food, marinate for 20 minutes and wear into skewers. If it is dry and the material is not stained when mixing, water should be added appropriately to let the seasoning completely stick to the meat, and it should not be too thin. These are roasted raw meals.

3 Chickens, ducks, goose claws and other varieties, the formula is:

After washing 5 kg of food, put it in a pot, add water to submerge it, put 110 grams of refined salt, 80 grams of ginger (patted), 100 grams of monosodium glutamate, 50 grams of chives and 10 grams of peppercorns, cook over medium heat, wait for the claws to be soaked and straightened, and when you wear a skewer, you can take out the cold when you wear it, and wear 2 pieces of each skewer to be baked.

4 Fish: Various types of fish are dressed into half-edged fish, fish skewers, whole fish, fish tails and other varieties of recipes

Raw materials added to 5 kg of fresh fish: 100 grams of thirteen spices, 60 grams of refined salt, 90 grams of sugar, 80 grams of monosodium glutamate, 40 grams of ginger and chives (finely chopped), 60 grams of Piaoxiang sauce (see after preparation), 150 grams of sweet potato powder.

Mix the above ingredients and fresh fish thoroughly, grasp the dry and wet as the same as the meat skewers, marinate for 30 minutes, and then wear the skewers and wait for grilling.

5 Pork ribs: All animal pork ribs are prepared according to the following recipe: 5 kg of fresh pork ribs, add 110 grams of thirteen spices, 20 grams of five-spice powder, 36 grams of refined salt, 30 powders of loose meat powder, 8 grams of sugar, 80 grams of monosodium glutamate

40 grams of ginger and chives (finely chopped), 150 grams of sweet potato starch.

Mix the above ingredients and pork ribs evenly, marinate and crispy for 20 minutes, and wait on skewers to bake.

6. Vegetables: pumpkin, eggplant, slices, potatoes, corn on the cob, cabbage and other varieties.

The types of barbecue and how to prepare it vary depending on the region and individual tastes, here are some common types of barbecue and how to make it:

Grilled directly: Grill food directly over the fire, which needs to be constantly turned to avoid burning. Common foods that are grilled directly include meat, vegetables and seafood.

Indirect roasting: Roasting food over high heat in an airtight oven or oven. The advantage of indirect roasting is that the baked food has a softer texture and does not dry out as if it were grilled directly. Common indirect grilled foods include meat, vegetables, and bread.

Skewers: Food is cut into small pieces, skewered with bamboo or iron skewers, and grilled over a fire. The advantage of skewers is that they are easy to master and can be enjoyed by many people.

Smoked roasting: Food is roasted in a smoking room by smoking. The advantage of a smoked roast is its ability to give food a unique aroma and flavor.

To make barbecue food, you need to prepare some basic tools and materials, including barbecue grills, charcoal fires, iron brushes, seasonings, ingredients, etc. During the grilling process, it is necessary to pay attention to the mastery of the heat, as well as the marinating and seasoning methods of the ingredients. Depending on personal tastes and preferences, different seasonings and cooking methods can be experimented with to create a unique barbecue flavor.

There was a lot of barbecue stuff. You can roast corn, eggplant. Lamb chops, steaks, pork chops, pork. Bread. Squid. Enoki mushrooms, parsley, grilled fish. You can take the test with everything you can eat.

1. You can bake potato chips, potatoes are suitable food for all ages, and when you barbecue food, you can bake some potato chips, which are delicious, especially when you are roasted, sprinkle with some chili powder, which is delicious and delicious.

2. Roast chicken wings, when grilling chicken wings, you must marinate the chicken wings in advance, and it is best to cut a few knives, so that the grilled chicken wings will be easier to cook and flavor.

3. Roasted enoki mushrooms, enoki mushrooms are usually eaten when shabu shabu, but the taste of its roasting is more delicious, we must pay attention to grasp the heat, when it is just ripe, it is delicious and chewy.

4. Roast mutton, the barbecue must be a lamb skewer, when it is grilled until the oil comes out, sprinkle with a handful of cumin powder and chili powder, the taste is very good.

It feels like there's so much to bake on the barbecue.

A variety of staple foods: bread, steamed buns, corn, and biscuits.

Various vegetables, cucumbers, potatoes, lotus roots, cauliflower.

A variety of meats, lamb skewers, beef skewers, crispy bones, fish, and a variety of offal.

There are also a variety of soy products and snacks that can be eaten grilled.

There are many foods that can be grilled on barbecue, such as meat, vegetables, and seafood, and you can grill whatever you like. There are no restrictions, it just depends on personal hobbies and play.

Everything can be grilled. For example, roasted eggplant, for example, roasted corn kernels, for example, roasted beans. Barbecue. Oysters. Kebabs, roast beef.

Barbecue can be grilled. Mutton. Chicken crispy bones. Bean slices enoki mushrooms. There are a lot of things to be tested and so on.

1.Meat. First, choose fresh meat, then marinate with spices and marinate for about 10 minutes. They are roasted with bamboo poles. The main raw materials are thirteen spices, monosodium glutamate, salt, ginger, onion, etc.

2.Chicken wings, chicken tips, chicken thighs.

The ingredients are fresh dried vegetables, muffins, sweet potato starch, etc., marinated for about 20 minutes, and then baked.

3.Chicken feet, duck paws, goose paws.

Marinate chicken feet, duck paws, and goose paws in salt, ginger, fresh onions, chili peppers, and other sauces, and grill them on skewers.

4.Fish products.

The recipe is made of thirteen spices, sauce, specialty foods and other ingredients, marinated for 30 minutes, and then baked on bamboo skewers.

Lamb, beef, pork fat and lean, chicken head, chicken feet, chicken neck, meat skin, belly band, plate tendon, silkworm pupa, chicken wings, tofu rolls, leeks, eggplant, peppers, oysters.

You can grill anything you want, vegetarian meat. Potatoes, eggplant, enoki mushrooms, pork belly, peppers, sausages, kidneys and much more.

Grilled vegetables include shiitake mushrooms, leeks, eggplant, potatoes, corn, meat, seafood, sausages, and many other types of vegetables, all of which are perfect for grilling.

Lamb skewers, pork skewers, kidneys, small intestines, fish tofu, enoki mushrooms, sweet or not spicy, chili, steamed bread slices, crayfish, Chinese cabbage, etc., you can do it. I hope mine can help you.

1. Meat

Lamb: The best for barbecue is the leg of lamb cut into small pieces, as well as the tenderloin, outer loin, lamb loin, etc. Inserted in the roasted chisel, there is fat and thin, and it is more fragrant.

Pork: It must be cooked until it is fully cooked before eating, and you should choose pork belly with tender and slightly fatty ribs, loin, and rumps, so that the grilled meat is not too dry, and tenderloin is also fine.

Beef: You can choose beef ribs, which are tender and tough; Beef shoulder is the most tender meat that is best for roasting, and beef should not be roasted until fully cooked, as it will destroy the tenderness of the meat. Beef breast and beef tenderloin can also be used, and fat and thin can be matched when wearing skewers.

Chicken: Any cut is a good ingredient for grilling. Soak it in lemon water and sprinkle some starch before grilling to make the meat more tender. In addition, semi-processed chicken wings, chicken fillets, chicken gizzards, etc. are also stars on the barbecue grill.

Cured meats: luncheon meats, sausages, cured meats, bacon, easy to carry and have a unique flavor.

2. Aquatic products

Fish: Fish used for grilling, usually with few bones. For example, saury, capelin, salmon, Wuchang fish, sea bass, catfish, loach fish, etc.

Seafood: squid, scallops, shrimp, cuttlefish, snails, crabs, cockles, oysters, etc.

3. Fruits and vegetables

Vegetables: corn, sweet potatoes, mushrooms, potatoes, green peppers, radish, lettuce, onions, broccoli, cauliflower, taro, yams, garlic, eggplant, zucchini, leeks, cabbage, beans, green peppers, mushrooms, cucumbers, kelp, water spinach, lotus root, papaya, asparagus, pumpkin, chestnuts (to cut to prevent "frying"), etc., you can mix some salad dressing.

Fruits: bananas, pineapples, apples, pears, cantaloupe, citrus, sugar cane, durian. When heating the fruit bunches, you should control the heat so that the surface is slightly browned, so that the fruit will remain juicy, and finally, you can drizzle honey or yogurt for a better taste.

4. Pasta

Bread, steamed buns, buns, etc.

Barbecue can be eaten with grilled meats, vegetables, and soy products.

Meats such as lamb skewers, lamb loin skewers, beef skewers, pork belly, pork intestines, tripe, mutton fat, pig tails, etc. There are also poultry wings, chicken fillets, pigeons, quails, seafood soles, live fish, fresh squid, cuttlefish, live shrimp, hairy crabs, fresh shellfish skewers, etc.

In addition, there are green vegetables such as beans, eggplant, coriander, cabbage, potatoes, sweet potatoes, yams, taro, greens, tomatoes, cucumbers, sword beans, lentils, zucchini, bitter gourd, green peppers, cabbage, spinach, lettuce, turnips, cauliflower, broccoli, corn, corn paste, corn shoots, fungus, shiitake mushrooms, mushrooms, etc.

How to grill these things

When lighting the fire, the charcoal should be burned until it is transparent and red-hot, and then it should be flattened and baked. When the surface of the charcoal is not burned thoroughly, do not roast it in a hurry, as it will easily stain and blacken the food. Brush the grill with a layer of oil before grilling food so that the food doesn't stick to the rack.

Use an iron brush to brush off the residue on the grill at all times to keep the grill clean so that it will not affect the flavor of the food.

The best choice of fuel is charcoal, try not to use chemical charcoal. The special flavor of charcoal-grilled food comes from the aroma of grilled food when the charcoal is hot, so choosing a good charcoal is a teasing or foundation for enjoying deliciousness. The charcoal fire is generally long when burning, and the fire is good.

It is best to choose the branch part of the charcoal, and do not use the whole tuber, otherwise it will not be easy to ignite.