Special Mic How to make delicious baked tips when grilling
How to make delicious baked tips when grilling
1. Baking process
1. Live fire: First clean the baking oven, add charcoal (millet charcoal) to lit, put the charcoal full burn, and then spread the charcoal fire with fire tongs into a fire layer with a thickness of 1.5-2 cm.
2. Bake: Put the food on the furnace surface. All the direct brushing oil (brushed on both sides) of the meat and pork ribs is baked, and then grilled over and over.The skewers look rolling in oil, white and yellowish colors indicate that they are mature.Mature.The length of the baking time should be dependent on the size of the heat and the skewers, but must not be burnt.Swipe the oil while baking, and sprinkle spicy powder, cumin horn or powder when the food is baked until nine mature.Brush on the oil and bake it with a little.
3. The vegetables should be placed on the furnace surface, then the vegetable powder is added, brushed and brushed it with oil, and rolled over and overflowed with a soft roasted yellow roasted yellow.Oil can be grilled for a few seconds to eat.
Note: 1. Use vegetable oil and color oil, disable sesame oil, lard, etc.
4.After the brush is covered with oil, you should wipe off the excess oil on the oil tank, and the brush should not be fell into the fire on the skewers.
Attachment: The modulation of the fragrance sauce
1.ingredients: 500 grams of pickled Pepper, 150 grams of sesame sauce, 200 grams of Peanut butter, 40 grams of Pepper oil, 100 grams of garlic, 30 grams of Pepper powder, 80 grams of monosodium glutamate, 1 packet of special freshness, 100 grams of chicken essence, white sugar, refined salt salt, refined salt salt40 grams.
2.First chop the pickled Pepper, peel and smash the garlic cloves.
3.Put a porcelain with sesame sauce, Peanut butter, garlic fine foam, peppercorns, special fresh, chicken essence, sugar, refined salt, etc.
4.Boil it with vegetable oil until eight mature and add the fine foam frying, then pour it into the porcelain tuned material and cover the lid, let the cooling before taste it. If you are salty, put some white sugar MSG, fade a little salt, and then add some salt.It becomes a fragrant sauce.
Second, grilling method mastery
1. barbecue slices: Thin meat slices can be cooked in about 3 minutes. It should not be grilled for too long. Otherwise, the meat is hard or burnt, it will not be delicious.Pork must be cooked until it can be eaten. The beef should not be roasted until it is cooked, otherwise it will destroy the tenderness of the meat.
2. seafood food and fish: Clads and fish fillets are best wrapped in Tin foil when barbecue, so it is not easy to bake the fish Skin, and it is easy to store delicious soup.For about 2 to 3 minutes, the fish fillets are raised and can be eaten.
3. Sweet and hot, hot Dogs, sausages, etc.: Try to use low heat. In addition to vegetables, it is best to put it in a Tin foil box. Bake in a stuffy way.
The best choice for fuel is charcoal, try not to use chemical charcoal.The special flavor of charcoal -grilled food comes from the fragrance of barbecue food at high temperatures of charcoal. Therefore, choosing charcoal is the basis for enjoying deliciousness.Good quality charcoal is generally burning for a long time, and the fire is good.It is best to choose the branches of charcoal. Do not use the whole stem, otherwise it is not easy to order.During the ignition, 5 capsules are put in a pack of 5 pieces of fire.When the charcoal is burned to the transparent red heat, it is flattened to bake. When the surface of the charcoal has not been burned, do not rush to bake it.
clean grill
Before grilled food, brush the grill on a layer of oil to avoid the food sticking to the rack.Brush the residue on the grill with iron at any time to keep the grill cleaning, so that it will not affect the flavor of the food.
Turn over time
As soon as the food is grilled, it will not only extend the time to bake, but also destroy the protein and cause the meat to harden.When turning the food, the food must be heated to a certain degree to easily turn over.If it turns on, some foods stick to the grid, indicating that the protein has not been completely heated, and the durler will only tear the protein fiber. If it is fish, it will form a peeling phenomenon.
Water supplement
In the process of barbecue, the longer the time, the greater the loss of water and oil, and the dry the taste.Therefore, in the process of barbecue, you should use some barbecue sauce on the food to keep the food moisturizing, but be careful not to brush too much at a time, causing too salty food.
Salt use
Salt can be used to season.In addition, during the barbecue process, many fat -containing foods will drip oil after heating. These oil droplets are burned by charcoal fire to produce high flames and foods on the grill grilled grilled grid.If you spray water with water, only the ash pollutes food. At this time, you can solve the problem as long as you sprinkle some salt in the fire.
Diamond grill
The authentic diamond -shaped marks can definitely make the baked technology icing on the cake.It is not difficult to bake the rhombus marks. First of all, the temperature of the charcoal fire should be hot enough, and then put the food at a 30 -degree diagonal angle on the grill. When the food is fully heatedRhododating marks.
Third, the main techniques of barbecue
1. "Direct barbecue" and "indirect barbecue"
You may ask: Isn't the barbecue burning meat and other foods on fire?No, European barbecue can have a variety of methods such as shredding, baking, baking, and fried. Among them, the "burning" belongs to the bright fire barbecue and is also called directly grilling; the others are called indirect barbecue.
A. Bakery directly
Put the ball carbon in the center of the barbecue stove carbon rack.
Put vegetables and meat in the center of the grill directly.
B. Indirect barbecue
The ball carbon lits at both ends of the carbon rack.
Meat vegetables are placed in the middle of the barbecue rack.
Cover the furnace cover, adjust the fire with the wind door, and make the food cooked by smoking.
2. Master the barbecue time and heat of common food
The quality of barbecue food is affected by the length of the barbecue time, the grasp of the heat, the choice of barbecue equipment, and even the environment at that time.To achieve the best barbecue effect, the above factors are not to be ignored, especially the control of barbecue time and heat.
Under normal circumstances, indirect barbecue methods are longer than direct barbecue methods.
3. The basic steps for assembly, ignition and barbecue
Prepare the parts and carbon materials for assembling barbecue stoves, assemble the barbecue, bracket and enclosure in accordance with the instructions, and then burn the baked carbon
1. Put a layer of charcoal on the charcoal network and pile it into a pyramid shape. Pour in alcohol and other combustion agents and fully absorb the charcoal. The time is about one minute.
2. Carbon began to burn, accompanied by a small amount of black smoke.Add the grill at this time.After burning for 10-15 minutes, the charcoal was evenly spread out at this time, and the hand was placed above the baking network, and the hand was hot.
3. Switch food that needs to be grilled in the middle of the grill, and strive to heat uniform food everywhere.
4. During the barbecue process, adjust the location of the food as needed to heat evenly.If the barbecue is a large and thick food such as beef steak, it should be cooked on the other side, otherwise it will be difficult to bake and may be burnt.