Preparation before the barbecue
1. Selection of materials
Pork: Choose pork belly that is tender and slightly fatty on the ribs, loins and buttocks. Meat is not. too dry.
Beef: You can choose beef ribs, which are tender and tough; Beef shoulder is the most tender meat to roast.
Chicken: Any part is a good barbecue ingredient.
Seafood: All kinds are available, but be sure to choose fresh fruit.
Vegetables and fruits: mainly root tips, mushrooms, fruits and vegetables with less juice and hard texture, such as corn, green peppers, pineapples, bananas, etc.
2. Marinate
The chicken: soak it in lemon water and sprinkle with a little starch, the meat will be more tender.
Seafood: Marinating time for seafood removed from the refrigerator should not exceed 30 minutes.
Barbecue Tips
1. Different Ingredients, Different Grilling Methods
Barbecue Slices: Thin slices of meat will be cooked in about 3 minutes, so this is not the case. appropriate Cook it too long, otherwise the meat will become tough or burnt and will not taste good. Pork should be cooked until completely done before eating. Beef should not be roasted until completely cooked, otherwise the tenderness of the meat will be destroyed.
Seafood and fish: When grilling clams and fish fillets, it is best to wrap them in foil. This will prevent the skin of the fish from being burned and will make it easier to preserve the delicious soup. Grill for about 2 to 3 minutes. When the fish fillets are proofed, they are ready to eat.
Spicy or spicy foods, hot dogs, sausages, etc. : try using a low heat. Except forr vegetables, it is best to put them in an aluminum can and grill them over low heat. the fire, the better.
2. Use of charcoal
The best choice for 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 at high temperature. Therefore, choosing good charcoal is the basis for enjoying delicious dishes. Good quality charcoal fires generally burn for a long time and have good firepower. It is better to choose charcoal from parts of branches, not to use the whole tuber, otherwise it will be difficult to light. When starting a fire, put 5 pellets at a time into a tinder packet. The charcoal should be burned until transparent, red and hot, then spread flat pto grill. Do not grill in a hurry when the charcoal surface is not completely burned, as this will easily stain and blacken the food.
3. Clean the grill
Before grilling food, apply a coat of oil to the grill to prevent food from sticking to the grill. Use an iron brush to remove residue on the grill at any time to keep the grill clean so as not to affect the flavor of the food.
4. Turn the food on time
Once the food is on the grill, turning it constantly will not only prolong the cooking time, but also destroy the protein and cause meat. become hard. When flipping food, it must be heated to a certain level before it can be easily flipped. If some of the food sticks to the grill after turning it, it means the protein has not been fully heated. A leafletViolent ion will only tear the protein fibers, and if it is fish, peeling will occur.
5. Replenish moisture
The longer food is grilled, the more moisture there is and the greater the oil loss, the drier the taste. Therefore, during the barbecue process, you should apply an appropriate amount of barbecue sauce on the food to keep the food moist, but be careful not to brush too much at once, which will make the food too salty.
6. Use of salt
Salt can be used for seasoning. In addition, during the barbecue process, many fatty foods will drip oil when heated. When these oil droplets are burned by the charcoal fire, they produce high flames and burn the food on the grill. If you spray it with water, it will only produce soot which will contaminate the food. At this point, sprinklejust add a little salt to the fire to solve the problem.
7. Diamond-Shaped Grill Marks
Authentic diamond-shaped grill marks can definitely improve barbecue technique. It's not difficult to cook diamond-shaped grill marks. First, the temperature of the charcoal fire should be hot enough, then the food is placed on the grill at an angle of 30 degrees. When the food is completely heated, turn it. food in the opposite direction at a 30 degree angle to form diamond-shaped grill marks.
DIY healthy ways to eat barbecue
Although barbecue is delicious, eating it always worries us: because barbecue is easy to cause cancer, and sometimes it causes stomach upset after eating. Nutritionists tell us: In fact, if you pay more attention when you cook and eat, you canEnjoy both delights and good health. Let's see which barbecue methods are bad:
Mistake 1: Overcooking and charred substances can easily cause cancer, and when meat fat drips on the charcoal fire, polycyclic aromatic hydrocarbons produced evaporate with smoke. and adheres to foods, and is also a potent carcinogen.
Solution: It is best to wrap the barbecue in aluminum foil to avoid eating carcinogens. Once burned, be sure to throw away the burned parts and never eat them.
Mistake 2: Adding too much barbecue sauce. Generally, soy sauce is used to marinate meat before grilling, and a lot of barbecue sauce must be added during grilling, which will cause excessive salt consumption. .
Solution: The best way is to marinate with low-fat soy sauce.salt, so there is no need to use barbecue sauce; or barbecue sauce should be diluted with drinking water before use, if it is too thin. and not good. If it sticks, you can add a little cornstarch to thicken it.
Third Mistake: Not Separating Utensils for Raw and Cooked Foods When grilling meat, the bowls, plates, chopsticks and other utensils used for raw and cooked foods are not separated, resulting in can easily lead to cross infection and bad stomach.
Solution: Prepare two sets of cutlery to avoid contamination of cooked food.
In addition to barbecue methods, our concerns about barbecue being too greasy can also be resolved.
Concern 1: Too much fat. Barbecue ingredients are usually high-calorie foods like meat. Additionally, barbecue sauce is usedThe fat content is too high, which can easily cause body fat accumulation.
Solution: When choosing barbecue equipment, try to choose lean meat and fish with a high fatty acid content and avoid fatty meats. Additionally, you can also eat vegetables with it to reduce fat. Additionally, chewing slowly and exercising more after meals are good ways to burn fat.
Concern 2: Too high cholesterol and a lack of fiber. Barbecued meats are often made from meat and seafood, and their cholesterol content is very high. Fiber intake is often insufficient.
Solution: Eat more wild rice, green peppers and other foods, and eat more high-vitamin C fruits like oranges, which are not only low in calories, high in vitamin , but also rich in pectin. Andfiber can promote defecation and reduce cholesterol. In addition, vitamin C also has a good anti-cancer effect. (Fashion)
There is a trick to buying aluminum foil to take with you when grilling. Iron netting gets very dirty, so spreading it out on foil will make it clean and easier to grill!
Pork belly. . Highly recommended! ! !
BBQ Practices and Ingredients
Sam's Grilled Chicken Air Fryer can be heated like this. First, preheat the oven to 177°C and remove the chicken container. Add the grill chicken and bake for 25 minutes. Cover the container and place the chicken in the preheated oven. Measure the temperature of chicken with a meat thermometer in real time. When the temperature of the chicken reaches 74°C, you can move on to the next step. The thermometer probe should be inserted into the thickest part of the chicken. If the containerdoes not have a lid, close it with foil. Remove the lid and cook for another 5 minutes. Makes the skin crispy. If you like crispy chicken skin, cover the chicken and return it to the oven. Another five minutes and the chicken skin will turn brown.
How to make a grape soufflé?
Ingredients: appropriate amount of bones and meat, sausage, New Orleans chicken breast skewers
Seasoning: appropriate amount of cooking oil< /p>
Steps:< /h3>
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1. First of all, you need to prepare a suitable amount of barbecue materials and defrost them carefully
2. Then prepare an appropriate amount of bones and meat. and spread them flat on the baking dish
3. Then use a brush to apply a thin layer of suitable cooking oil on both sides of the brush and cover the ingredients. >4. Then place the bones in the layerss center and bottom of the preheated oven, bake at 180 degrees for 20 minutes, halfway through cooking. Take a break and take out the baking dish to connect the bones and meat, turn it over and continue roasting
5. Then use a knife to cut both sides of the sausage and lay it flat on the baking dish.
6. Then use a brush to brush both sides of the sausage. all with a thin layer of suitable cooking oil
7. Then put the sausages in the middle and lower layers of the oven, bake at 200 degrees for 15 minutes. Stop halfway through cooking and remove the baking dish. turn the sausages over and continue cooking. Once the meat is roasted, the oven does not need to be preheated.
8. After defrosting the New Orleans chicken breast, wrap the bottom of the bamboo skewer in foil. /p>
9. Place the roasted chicken breast on the bone in theplate, you do not need to brush the bottom with oil, but brush the surface with a thin layer of suitable oil
9. >10. Place the New Orleans chicken breast skewers in the middle and bottom of the oven, bake at 200 degrees for 25 minutes, remove halfway through cooking and continue cooking.
11. Drain the oil before eating
Light: Solar energy is the only source of energy for photosynthesis in grapes. It is the engine for recycling the energy and materials of the grapes. 90 to 95% of the yield and quality of grapes comes from photosynthesis. In many cases, the solar energy actually consumed during photosynthesis does not reach 1% of total solar energy. Solar energy utilization rate in general vineyards in ChinaOnly about 0.5%. Grapes are a light-loving crop. For thousands of years, people have trained, shaped and pruned themso that they can receive more adequate and reasonable light.
Temperature: Temperature (heat) is the most important weather factor affecting grape growth and performance. Grapes are a warm temperate plant that requires considerable amounts of heat. The average monthly temperature required during the grape growth period (from bud break to ripening) is above 10 degrees, which varies depending on the grape variety. Temperature also has a significant impact on the grape growth and fruiting process. High temperatures can damage grapes, but the degree is much lower than low temperatures. Damage to grapes from low temperatures is a common problem encountered in grape growing worldwide.
Grapes are generally grown in the northern hemisphere between 20 and 51 degrees north latitude. The northern limit of the assture of European grape varieties is the Rhine basin in Germany, and the southern limit of cultivation extends to India. In the southern hemisphere, grapes are mainly grown between 20 and 40 degrees south latitude. Factors limiting the expansion of European viticulture toward the equator are high temperatures, disease, and the lack of temperatures cold enough to induce grape dormancy. The main factors limiting the expansion of European grapes towards the poles are the short vegetation period, insufficient to ensure the ripening of fruits and vines and to withstand low winter temperatures.