Barbecue is a very popular activity, whether at family gatherings or formal dinners. However, grilling is not a simple task and requires certain skills and knowledge. The following is a summary of barbecue techniques and the most comprehensive and professional recommendations for barbecue knowledge, for reference by those who are learning barbecue.
1. Meat BBQ
Barbecue is one of the most common barbecue foods, but it is not easy to grill it well. Firstly, choose fresh meat and cut it into small pieces suitable for grilling. During the roasting process, it is important to control the heat and constantly flip the meat pieces to avoid burning. Finally, sprinkle an appropriate amount of salt and seasoning to enhance the flavor.
2. Vegetable BBQ
Vegetable barbecue is also very common, such as corn, onions, mushrooms, etc. The key to grilling vegetables is to choose fresh vegetables and thoroughly clean them. During the grilling process, vegetables should be placed on the grill to ensure even heating. Finally, sprinkle an appropriate amount of salt and seasoning to enhance the flavor.
3. Grilled seafood
Grilled seafood is also very delicious, such as shrimp, fish, crabs, etc. The key to grilling seafood is to choose fresh seafood and handle it appropriately before grilling. For example, to shell shrimp and cut fish into appropriate small pieces. During the grilling process, it is also important to control the heat and constantly flip the seafood to avoid burning. Finally, sprinkle an appropriate amount of salt and seasoning to enhance the flavor.
4. Grilled pasta
Baked noodles are also very delicious, such as bread, cookies, etc. The key to baking noodles is to choose fresh noodles and handle them appropriately. For example, to slice bread, place cookies on a grill. During the baking process, it is also important to control the heat and constantly observe the baking condition of the noodles in order to flip or remove them in a timely manner. Finally, sprinkle an appropriate amount of seasoning to enhance the flavor.
When making barbecue, there are some precautions and techniques that need to be mastered to ensure the deliciousness and taste of the ingredients.
Firstly, for the pre-treatment of Hsinchu bamboo sticks, soaking can be done by adding salt and Sichuan peppercorns to boiled salt water. This can allow the Hsinchu skewers to absorb salt, making them less likely to burn out, while also allowing them to absorb the unique aroma of Sichuan peppercorns, which will enhance the flavor of the dishes.
Secondly, brushing oil and replenishing oil are two different concepts. Adding oil refers to using a brush with little or almost no oil to evenly apply the oil that has been baked from the dish. When grilling with salt, it is usually done with salt first and then oil, which is suitable for non pickled dishes such as shrimp, small sea fish, dried fish slices, insects, etc. When grilling in sauce, it is suitable for all green vegetables, soft seafood, meat, and shellfish with shells, as well as dishes that are not easily marinated and flavorful, such as vegetables, squid, shellfish with shells, pork, pork ribs, chicken gizzards, crispy bones, tripe, heart tubes, etc. When grilling dishes, do not flip them too frequently, except for fast fire grilled dishes such as pork ribs, dried tuna, chives, etc.
The methods and precautions for grilling different types of ingredients also vary. The vegetables are cooked as soon as they are raw, and the kidneys need to be roasted over low heat to remove oil. Soft seafood is wrapped in oil to retain moisture, and the entire squid needs to be squeezed and grilled. Don't wait for all the seafood with shells to open, just brush the sauce and serve at 80 openings. After the chicken wings and chicken feet have changed color, flip them over and pierce the holes to let cool air in. They will turn completely golden yellow and slightly charred, and then mature.
When grilling meat, seafood, river fish, sea fish, chicken wings, pork ribs, cicadas, etc., the heat should be selected according to the characteristics of the ingredients. Generally speaking, meat can be grilled over high heat; Seafood and river fish can be grilled over medium heat; Sea fish, chicken wings, pork ribs, cicadas, etc. can be grilled over low heat.
For small sea fish, shrimp, etc., they generally do not need to be marinated, they can be directly grilled with salt and sauce.
When grilling vegetables, it is necessary to brush the oil first to keep the moisture from being lost, and use the sauce grilling method.
Barbecue time for dishes such as pork ribs and heart tube fish slices should be short, and they need to be brushed with mixed oil before charcoal fire. Then, immediately brush the sauce and sprinkle with chili and cumin, and quickly remove from the oven to maintain moisture.
Dried ingredients such as tuna and multi flavored fish need to be grilled over high heat, brushed with oil before charcoal, and quickly sprinkled with seasonings such as Sichuan pepper salt, chili powder, cumin, etc., and then removed from the oven.
Grilled chicken wings, cicadas, and other insects require low heat and slow roasting. Additionally, cicadas and other insects require frequent oiling.
In short, in the process of barbecue preparation, paying attention to the selection and processing of ingredients, mastering the heat, matching seasonings, and flipping techniques can all make barbecue dishes more delicious and tasty. Overall, barbecue requires certain skills and knowledge, and only through continuous exploration and learning in practice can delicious barbecue food be made. I hope the above summary of barbecue techniques and the most comprehensive and professional recommendation of barbecue knowledge can be helpful to those who are learning barbecue.