Delicious grilled secret encyclopedia
Although the roast meat is delicious, it still makes us worry: because the roast meat is easy to cause cancer, sometimes after eating it, it will eat a bad stomach. Nutritionists tell us that in fact, pay more attention to the process of roasting and eating, delicious and healthy can be combined. Let's take a look at which grilling methods are wrong:
Mistake one: Too burnt burnt substances are easy to cause cancer, and when meat fat is dripped into a charcoal fire, the polycyclic aromatic hydrocarbons produced will volatilize with the smoke and attach to the food, which is also a strong carcinogen.
Solution: It is best to wrap the meat in aluminum foil when grilling to avoid eating carcinogens. Once burned, be sure to throw away the burnt parts, absolutely not edible.
Mistake two: too much barbecue sauce is generally marinated with soy sauce before grilling, and a lot of barbecue sauce needs to be added when grilling, which will lead to eating too much salt.
Solution: The best way is to marinate it in low-salt soy sauce so that you don't need to use yakiniku sauce, or dilute it with drinking water before use, and if it is too thin to stick, you can add a little too white powder to cover it.
Mistake three: raw and cooked food utensils are not divided The dishes, chopsticks and other utensils used for raw and cooked food in the grill are not separated, which can easily lead to interactive infection and eat bad stomach.
Solution: Prepare two sets of utensils to avoid contamination of the cooked food.
In addition to the grilling method, our concern that the grilled meat is too greasy can also be solved.
Worry 1: too much fat The grilled meat materials are generally high-calorie foods such as meat, coupled with the use of barbecue sauce, etc., the fat content is too high, which is easy to cause body fat accumulation.
Solution: When choosing barbecue materials, try to choose lean meat and fish with high fatty acid content, do not eat fatty meat, etc. In addition, you can also eat some vegetables to reduce the grease. In addition, keeping chewing and swallowing slowly, and exercising more after meals are all good ways to consume fat.
Worry two: cholesterol is too high, fiber is too small In barbecues, meat and seafood are often the mainstay, cholesterol content is very high, and fiber intake is often insufficient.
Solution: You should choose more foods such as zibai and green pepper, and eat more fruits with high vitamin C content such as oranges, which are not only low in calories, rich in vitamins, but also rich in pectin and fiber, which can promote bowel movements and reduce cholesterol. In addition, vitamin C also has a good anti-cancer effect.
Recipe for grilling ingredients
Meat skewers: 5 kg of fresh meat should be added to the amount of spices.
Recipe 1:
Fresh Xinjiang lamb skewers (from Wuhan) 1.5 packets, monosodium glutamate (freshness of 99%, all below use this freshness) 70-90 grams, refined salt 36 grams, special fresh No. 1 package (from Wuhan), ginger, chives (finely chopped) 40 grams each, sugar 7 grams, meat pine powder 25 grams, sweet potato starch 250 grams.
Mix well in the cut meat strips, marinate for 10 minutes and skewer with bamboo skewers to bake
Recipe 2:
Thirteen spices 100 grams, monosodium glutamate (freshness 99%) 70-90 grams, refined salt 36 grams, special fresh No. 1 1 packet, ginger chives 40 grams each, sugar 7 grams, pine meat powder 25 grams, red summer starch 250 grams.
Mix the above ingredients in the sliced strips of fresh meat, marinate for 15 minutes and then skewer them to be grilled.
Note: The dry humidity of the above two methods of meat is that the meat skewers can adsorb the spices without falling, and it is advisable not to flow water. There is water flowing out of the thin, it is not easy to maintain the flavor, dry oil consumption, should be mastered in the hand holding a handful of meat feel moist but not out of the water is better.
Barbecue making process:
Grilling: Refers to fish meat or vegetables strung on an iron frame, with a carbon fire or high temperature stove through moderate high temperature, so that the surface of the material to produce a golden film, so that the aroma is included, making a dish with a unique caramel flavor. Can be divided into direct fire barbecue or intermittent fire barbecue two, direct fire roast is the food placed on the fire directly grilled way, there are the following six forms:
Vegetarian roast: food does not need to be seasoned, directly grilled on the fire, to fish as much, in addition to retaining the original taste, there is more fishy effect
Salt roasting: Use salt to spread the ingredients all over the body and then grill it, which is suitable for grilling fish and seafood
Miso yaki: Grilled on the other side with salt and soy sauce, and then coated with miso to add flavor, with fish, tofu and daikon to highlight its rich and unique flavor.
Puyaki: When grilling long strips of fish, after the belly of the fish is cut open, a bamboo strip is used to cross the fillet, which is named because it looks like a pu leaf at first glance, and is most famous for the grilled eel (grilled eel).
Teriyaki: Grilled on one side and sprinkled with a thick sauce, repeated until the ingredients are cooked thoroughly, it is more commonly used for fish with thicker fat.
Yundanyao: Mix the egg yolk with the sea urchin sauce, and spread the sauce evenly on seafood such as abalone and shrimp while grilling, so that the baked ingredients can appear bright yellow, which is quite attractive.
The common types of intermittent fire barbecue type are bun roasting, skewer roasting, iron pot roasting, teppanyaki, shell roasting, pot roasting, rock roasting, net roasting and so on. We have seen many shops staggering the above types of barbecue, but the skewers and miso yaki are the most popular and the price is the most acceptable. Skewers are also divided into metal skewers and bamboo skewers due to the size of the ingredients and the type of grilled skewers, which are generally made of iron or stainless steel, generally more common with round skewers, but if you want to grill full-type fish, it is suitable for flat skewers.
In the selection of skewer ingredients, the selection of seasonal fresh materials is the focus, among which chicken breasts, wings, chicken legs, chicken butts and even chicken skins in chicken are the favorite of many people, so chicken has long been one of the unshakable skewer ingredients.
Here we introduce you to the top five most popular skewers: onion meat skewers - the elastic chicken and chicken skin with fragrant green onions are the most common combinations of skewers. Chicken meatballs – the chicken thighs are minced into a meat paste, stirred with wine-cooked minced meat, a little red miso, egg yolks kneaded into a circle, blanched in konbu broth, and grilled in bamboo skewers, which drips down, and the gravy is mouth-watering. Grilled chicken thighs – grilled chicken thighs with bone descited juices that feel bold when eaten. Grilled chicken breast – a great ripeness and fresh taste, quite popular with girls. In addition, chicken butts that are soft and fat with roasted cartilage are also a favorite of today's Japanese gourmets, so you may wish to try them too.
The most common drink to accompany barbecue is mainly beer, and cold beer with aromatic barbecue has always been recognized as the best combination. After eating, the skewers should be put into the skewers prepared by the store, and should not be used to pick teeth or swing around, so as to draw a perfect end to the barbecue trip.
Comprehensive skewer recipe and production:
Ingredients: 3 fresh shiitake mushrooms, 100 grams of white bamboo shoots, lotus root, cooked quail eggs, shrimp balls, fish plates, flower shoot balls, bamboo roll wheels, oil tofu, burdock pieces 30 grams each, 2 tbsp of roast sauce.
Preparation: 1, fresh mushrooms to the stem, washed; white bamboo shoots, lotus root are peeled, washed, cut into thick slices; burdock pieces, bamboo roll wheel washing, cut into sections; flower branches, shrimp balls, cooked quail eggs, fish plates, oil tofu are washed. 2: All the ingredients are strung into bamboo skewers, placed on the grilling net and baked until cooked, evenly spread the sauce back and forth 3 times, until the flavor is baked, and the plate can be served.
The focus of crispy barbecue should be to master the seasoning recipe, grilling and other two important points, other easy to learn. The following is an introduction to its process:
1. Material selection
All disease-free, non-toxic, non-decaying, fresh colors of pigs, cattle, sheep, chickens, geese, frogs, vegetables, fruits, and other types of food can be pickled and grilled with this method. ,
Second, the formula
1, meat skewers: 5 kg of fresh meat should be added to the amount of spices.
Recipe 1: Fresh Xinjiang lamb skewers (from Wuhan) 1.5 packs, monosodium glutamate (freshness in 99%, all below use this freshness) 70-90 grams, refined salt 36 grams, special fresh No. 1 package (from Wuhan), ginger, chives (finely chopped) 40 grams each, sugar 7 grams, meat pine powder 25 grams, sweet potato starch 250 grams.
Mix well in the cut meat strips, marinate for 10 minutes and skewer with bamboo skewers to bake
Recipe 2: 100 grams of thirteen spices, 70-90 grams of monosodium glutamate (freshness 99%), 36 grams of refined salt, 1 sachet of special fresh No. 1, 40 grams of ginger chives, 7 grams of sugar, 25 grams of pine meat powder, 250 grams of red summer starch.
Mix the above ingredients in the sliced strips of fresh meat, marinate for 15 minutes and then skewer them to be grilled.
Note: The dry humidity of the above two methods of meat is that the meat skewers can adsorb the spices without falling, and it is advisable not to flow water. There is water flowing out of the thin, it is not easy to maintain the flavor, dry oil consumption, should be mastered in the hand holding a handful of meat feel moist but not out of the water is better.
Two recipes are at your disposal, and dozens or thousands of foods are skewered.
2, chicken wings, chicken tips, chicken legs, duck wings and all chickens, geese, pheasants, quail, pigeons and other foods. Its formulation is as follows:
5 kg of food needs to be added: 2 packs of spicy and smelly dry material (from Wuhan), 60 grams of refined salt, 90 grams of monosodium glutamate, 1 packet of special fresh No. 1, 30 grams of ginger, chives (finely chopped), 20 grams of pine meat powder, 7 grams of sugar, 150 grams of red department starch
Mix well the above ingredients and 5 kg of food, marinate and soak for 20 minutes. If it is dry when mixing, the material cannot be stained, water should be added appropriately, so that its seasoning is completely dipped in the meat, and it should not be too thin. These are baked with raw ingredients.
3. Chicken, duck, goose claw multiple varieties, the formula is:
5 kg of food washed and put into the pot, add water until submerged, add 110 grams of refined salt, 80 grams of ginger (broken), 100 grams of monosodium glutamate, 50 grams of fresh onion, 10 grams of peppercorns, cooked over medium heat, until the claw bubble is large and straight, with a skewer to wear that is broken, you can fish out the cold, each string wears 2 to bake.
4, fish: various types of fish into half of the fish, fish skewers, whole fish, fish tail and other varieties of the formula is:
Ingredients 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, 1 packet of special fresh No. 1, 40 grams of ginger, chives (finely chopped), 60 grams of fragrant sauce (after preparation), 150 grams of sweet potato powder.
Mix the above ingredients and fresh fish well, dry and wet the same as the meat skewers, marinate for 30 minutes and then wear the skewers to bake.
Special reminder: In order for you to correctly grasp the pickling method of various types of food, bake out the special flavor, our ministry specially changed the "spice cellar water" soaking method to the spice direct pickling method, the purpose is to worry that you use the "spice cellar water" when the concentration is not good and the taste.
Some of the compound finished spices in this process already contain some spices and Chinese medicinal herbs.
5, ribs: all animal ribs are prepared according to the following formula: 5 kg of fresh ribs, add 110 grams of thirteen spices, 20 grams of five-spice powder, 36 grams of refined salt, 30 powder of pine meat powder, 8 grams of sugar, 80 grams of monosodium glutamate, 1 package of special fresh No. 1, 40 grams of ginger, chives (finely chopped), 150 grams of sweet potato starch.
Mix well with the above ingredients and ribs and marinate for 20 minutes.
6, vegetables: pumpkin, eggplant, slices, potatoes, corn cob, cabbage and other varieties of formula is:
500 grams of sweet potato starch, 1500 grams of refined salt, 400 grams of monosodium glutamate (fine powder), 2 packs of special fresh No. 1, 420 grams of thirteen spices, 30 grams of sugar, 150 grams of sesame seeds. Comfrey powder (flavouring) 50 g, mix the above evenly enough to form a flavor powder in bags for later.
When grilling, first put the worn vegetable skewers flat on the stove, and then pour the incense powder on the vegetable pieces with a spoon, put about 1 gram per skewer, put 0.5 grams on each side, and bake evenly with the oil brush with a brush. You can grill 3-5 skewers of flavor and taste it yourself, and then increase or decrease the amount of incense powder according to the taste of the locals.
Third, wear strings
Wash the meat and vegetables that should be grilled first, and then cut the meat into 2-4 cm long and 0.8 cm wide square strips of meat (you can also customize): the ribs are cut according to your land price; the fish is broken and cleared after the belly is cleaned and cut into 12 cm long pieces or unlimited length of whole fish: lotus root to wear raw lotus. Bamboo skewers are then worn into strings: meat is worn in a T-shape: large skewers of fish, eggplants, etc. are each skewered with two skewers.
4. Baking
1, fire: first clean the oven and put it away, add charcoal (millet charcoal) to ignite, put charcoal to burn fully, and then use fire tongs to plane and spread into a fire layer with a thickness of 1.5-2 cm high.
2, baking: the food skewers on the stove surface, all meat, ribs direct brush oil (brush on both sides) baking, and then turn over and bake. The skewers look like the oil bubbles are tumbling, the color turns white and yellow to indicate maturity, the chicken feet should be roasted until there is a sound of frying, the chicken wings are roasted into a large brown bubble, and the chicken legs are roasted while roasting with a knife to brush the oil until they are browned, and there is no blood spilling inside to indicate maturity. The length of baking time should be determined according to the size of the heat, the skewer variety, but it must not be burned. Brush the oil while baking, and sprinkle spicy powder, cumin horn or powder when the food is baked to nine ripe. Brush with oil and bake a little to sell, do not eat spicy without spicy powder.
3, vegetables should be placed on the stove surface, and then add vegetable powder, brush with oil brush wet brush evenly, turn over and turn the eggplant and other soft roasted small roasted yellow can be sprinkled with spicy powder, then, brush oil in a few seconds to plant the oven to sell. Note:
1, with vegetable oil, salad oil, no sesame oil, lard, etc.
2. After the brush is stained with oil, the excess oil should be wiped off on the cylinder, and the brush on the string should not fall into the fire and emit oil smoke.
V. Pricing:
Generally, according to your local market conditions, the standard of living is set by yourself. The reference price is: ribs 2-4 yuan / skewer, meat skewers 0.5-2.00 yuan / skewer, chicken feet 1-1.5 yuan / skewer, chicken thighs 4-5 yuan / skewer, vegetables 0.5 yuan / skewer, fish 1-8 yuan / skewer.
6. Oven production
(1) Refer to your local and Xinjiang barbecue ovens.
(2) On this basis, the stove is 1.5 meters long and 14-15 cm wide, depending on your personal height, the upper part of the navel shall prevail.
(3) It is best to make a cabinet under the oven to put food, make a workbench to put spices by the chest, and write the name of the barbecue, price, etc. in front of the stove.
Attached: Preparation of the fragrant sauce
1, ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic kernels, 30 grams of peppercorns, 80 grams of monosodium glutamate, 1 pack of special fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, 40 grams of refined salt.
2: First finely chop the pickled pepper and peel the garlic cloves and mash them.
3, with a porcelain into the sesame paste, peanut butter, garlic foam, pepper powder, special fresh No. 1, chicken essence, sugar, salt and other mix evenly.
4, with vegetable oil to eight ripe, put in the bubble pepper fine foam and fry incense, and then pour into the porcelain seasoning material to cover the lid, let it cool and then taste it, if it is salty, put some sugar MSG appropriately, lighten the salt to become a fragrant sauce.