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Anonymous users2024-02-13The grilled meat with fresh shiitake mushrooms, green peppers, and onions was delicious.
Turkish-style toothpick beef].
Ingredients: 300 grams of beef, 3 fresh shiitake mushrooms, 100 grams of half a green pepper, 80 grams of half an onion, 50 grams of Turkish barbecue.
Excipients: 5 grams of oil, 1 small handful of toothpicks.
Steps: 1. Try to choose beef that is tender and has less fascia, such as tenderloin or rice lon. What I bought today is the rice dragon, also known as the three forks, which is located at the root of the ox's tail and is preceded by the outer loin, which is equivalent to the tip of the cow's rump, and its meat is relatively tender.
2. Cut the beef into thin slices, the size is uniform, the thickness is about 5 mm, the green pepper is seeded, cut into pieces about the same size as the beef, the mushrooms are stalked and sliced, and the onion is cut into pieces, all cut into about the same size, and the strings will look better, and it will look better if it is paired with yellow peppers. Sterilize the toothpick with boiling water.
3. A package of Turkish-style barbecue can marinate about 500 grams of ingredients, I put most of the package in the beef slices, and the rest is seasoned with vegetables. After grasping and mixing well, marinate for 20 minutes.
After a few minutes, you can use a toothpick to skewer the vegetables and beef, and you can mix and match them as you like, and it will look better with different colors. Preheat the oven to 230 degrees, line a baking tray with tin foil, and arrange the vegetable beef skewers neatly.
5. After the skewered vegetable beef skewers are baked in the preheated oven for 10 minutes, take them out and brush with a thin layer of oil, turn them over and brush a layer, and then bake them in the oven for 10 minutes.
After a few minutes, the beef and vegetable skewers are cooked and have a strong Turkish kebab flavor.
Because of the combination of vegetables, this meat skewer is not too greasy, and it is more nutritious and tasteful, and these vegetables are very suitable for grilling and have a slight sweetness.
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Anonymous users2024-02-121: The onion is actually roasted and eaten very delicious, its moisture is relatively sufficient, it tastes crispy, and when eating barbecue, it can be relieved by eating one or two pieces of raw onions, but the best way to eat onions is to cut and eat after roasting like this, but this roasting method tests the skills of diners, if it is roasted for a long time, it will be burnt, and there is no juice to eat, if the roasting time is too short, it is not much different from raw onions, so it depends on everyone's technology.
2: Leeks are also very popular when they eat barbecue, the taste of leeks is really wonderful, after being roasted, sprinkled with chili powder, it is very enjoyable to eat, the leeks themselves have more moisture, and they have a little bit of spicy feeling, after roasting, they are a little less spicy, a little more sweet, and they also tonify the kidneys, men can eat more.
3: Enoki mushrooms are the most delicious vegetables to eat when roasted, whether they are wrapped in tin foil or directly roasted on a baking sheet. When roasting, you can also mix meat and enoki mushrooms together and roast them, so that enoki mushrooms will become more delicious after absorbing the meat flavor, you can try it.
4: Eating barbecue is indispensable for potato chips, if you haven't eaten baked potato chips, it means that you are not a foodie, potato chips are really super delicious after baking, especially when its surface is covered with fragrant chili powder, just looking at the color makes people appetizing! Many people think that baked potato chips are better than barbecue, and I can't help but want to eat barbecue.
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Anonymous users2024-02-11Grilled meat goes well with lettuce and shiso.
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Anonymous users2024-02-10What dish does a barbecue go with? Grilled meat with radish is best.
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Anonymous users2024-02-091. Tomatoes.
In recent years, more and more medical studies have pointed out that lycopene can protect cells from oxidant erosion and slow down or stop the process of cancer such as breast cancer and pancreatic cancer. So, when grilling meat, you might as well put a whole tomato and roast it together.
2. Garlic paste. The more garlic you eat, the less potential carcinogens you have in your body. However, garlic should not be heated and eaten, as high temperature will destroy its anti-cancer activity and reduce its anti-cancer effect. It is recommended that when you grill, crush the garlic into a puree and dip it into a dip.
3. Lemon juice.
Westerners like to eat barbecue with a little lemon juice, and we might as well learn from it. Lemons contain a lot of vitamin C and antioxidants, and applying lemon juice to grilled meat can also reduce the harm of carcinogens.
4. Green leafy vegetables.
When Koreans eat barbecue, they will use lettuce leaves to roll it and eat it with barbecue, which is actually very scientific. Studies have shown that chlorophyll in vegetables can effectively reduce the toxicity of carcinogens, and the higher the chlorophyll content, the better the mutagenic effect of eliminating carcinogens. In addition, green leafy vegetables are rich in vitamins and inorganic salts, which can effectively improve the menu of barbecued meat.
1. Problems such as unbalanced nutrition and easy fire.
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