Selection of tools
●Forks, knives, aluminum foil, disposable tableware, chopsticks, gloves, brushes, toothpicks, small strips of wood (used to remove charcoal), wipes wet, tissues and paper cups, Newspapers are required.
●There are three common types of charcoal on the market: flammable charcoal, hardwood charcoal, and machine-made charcoal. Flammable charcoal is available at outdoor stores and comes in square and pie forms. There is a flammable layer on the surface of flammable charcoal, which makes it easier to ignite than regular charcoal, but it is more expensive. The advantage of regular charcoal is that it is cheap, but the disadvantage is that it comes in different sizes, has uneven firepower when cooking, and has a long lifespan. short combustion. The charcoal must be addeduted during the cooking process. Machine-made charcoal is actually a mixture of charcoal and charcoal, pressed into a hollow polygonal shape. This type of charcoal is uniform in size, has a long burning time, uniform firepower, is smokeless and is inexpensive.
< h3>Baked potatoes on baking paper aluminum to charcoal What is the approach?First take some smaller charcoal and stack it together, then add a ball of paper in the middle.
2. After lighting the paper, fan slowly until the charcoal burns (this may take 1-3 attempts).
3. Place larger charcoal next to the burned charcoal.
4. Once the large charcoal is burned, add a little of moderate size according to the situation, stoke the fire vigorously and the others will start to burn.
Of course, if you are sufficiently aware of theFor safety, solid alcohol is also possible.
Wait for the open flame to disappear (you can't see the ore, but put your hand on the charcoal and there is obvious heat)) , you can make a barbecue
If the fire is too big, you can use a little water to put out part of the fire
Sausages should not be grilled over fire strong, otherwise the surface of the sausage will easily turn black and change color. Be careful to turn it over frequently. When eaten with western mustard, the taste is more authentic.
Before roasting the corn, you should brush it with butter and honey, so that it will be very fragrant once roasted.
Pre-cook the potatoes until ripe six to seven times and wrap them in foil. When you start grilling, place it on the edge of the oven. When it is completely cooked, use tongs to repull it out and place it on a flat plate. Then use a knife to cut it across the top (do not cut it at an angle). the bottom to prevent the potatoes from collapsing), and stuff the yogurt inside, the crumbled bacon and sprinkle with a little salt and serve.
The method for roasting potatoes with charcoal and foil is as follows. The materials you need to prepare are 2 potatoes, a little salt, an appropriate amount of charcoal and some tin. foil.
How to cook potatoes with charcoal and foil:
1. Choose thin, larger fresh potatoes.
2. After washing and peeling, make the potatoes slightly thinner than the inlet of the vegetable cutting body of the juicer, or cut them into two pieces.
3. Install the vegetable cutter body, turn on the power, press the bbutton “forward” and start slicing; there is no need to connect the slag box, just use the basin.
4. Add a little salt to the cut potato slices, mix well and season.
5. Arrange them carefully in a baking sheet lined with foil. You can also add flavor according to your own taste, such as sprinkling salt and pepper, chili powder, cumin powder, etc. You can also apply a little cooking oil on the foil, or you don't have to wipe it, it's your decision, it doesn't make much difference.
6. Place the pan over the charcoal fire and add cooking oil to heat.
7. Put the potato slices there and bake until cooked, then serve on a plate.