is approaching the holidays, the autumn is cool, meet three or five friends, bring food and barbecue equipment to enjoy the leisure time
pay attention to fire safety, choose open and flat ground, away from trees and shrubs, please take away garbage, buy as much as you eat, and avoid waste.
Fresh ingredients :
potato slices, cucumber slices, lotus root slices, shiitake mushrooms, enoki mushroom , shallots, large eggplant, green peppers, lettuce, lettuce, tomato (cold), hot dried noodles.
Frozen ingredients :
fish balls, beef balls, bacon , crispy sausage, ham, chicken wings, connected to the flesh, Sichuan chicken fillet, lamb skewers, thousand-page tofu, dried tofu, small steamed buns, pangasius. (Remove from the refrigerator freezer before departure)
cold dishes : preserved eggs, yuba, kelp, peanuts, edamame, fish tofu , stew.
Seasoning : Edible blending oil, barbecue powder, hot sauce, salt, garlic sauce.
Tools : BBQ charcoal 4--8 kg, bamboo skewers, grilling net, grilling fork, barbecue clip, 2 small brushes, lighter, disposable gloves, toothpicks, disposable dishes and chopsticks, disposable plates, disposable cups, Wet and dry tissues, newspapers (for ignition), tin boxes (for fried ingredients), knives, garbage bags, solid alcohol, toilet paper.
Other : Folding table, Nongfu Spring big bucket of water, fruits (bananas, grapes, oranges), beverages (yogurt, orange juice), picnic mats, folding buckets, small cutting boards, tents, small stools, scald medicine, fruit planes, toilet water , Umbrellas.
Precautions :
, in addition to fresh vegetables, all other foods should be processed at home before departure. Peeling and slicing should be completed before departure. It is best not to leave it in the wild. Do not leave the sliced food for a long time. To prevent oxidative discoloration; the ingredients used in
barbecue should match with meat and vegetables. It is best to cut into small pieces and fully deicing to bake, otherwise it will be difficult to bake, and it may be blackened or burnt in the end and cannot be eaten at all; barbecue If the ingredients are charred, try to remove the coke on the surface before eating;
meat ingredients must be cooked thoroughly; when starting a fire, you can use some newspaper to ignite and then put a small amount of charcoal to ignite. The oven should not have an open flame, and the charcoal should be dark. Burning is most suitable for grilling; when
grills, the ingredients should not be ignored on the iron net. It needs to be turned over every 10 to 20 seconds, otherwise it will be easy to burn;
pay attention to the hygiene of the ingredients, and also pay attention to environmental hygiene. Keep charcoal fire when you go. Extinguish and clean up the garbage.
Light a fire Tips:
will buy charcoal, spread a layer of charcoal in the charcoal grill and pile it into a pyramid shape, leaving a little gap; pour in a little alcohol, gasoline and other combustion-supporting agents to allow the charcoal to fully absorb. It's better to pour it under the charcoal; light a pre-prepared strip of paper and put it in the furnace, the alcohol will start to burn, and then the charcoal will burn slowly. Charcoal starts to burn, red flames come out, and a small amount of black smoke is normal. After
burns for 10-15 minutes, the open flame gradually decreases or disappears, and white ash appears on the surface of the charcoal. This indicates that the ideal barbecue temperature has been reached, and the charcoal can be spread evenly. You have to wait until there is almost no open flame on the charcoal before grilling, and the grilled meat will be delicious. If the temperature is too high, it is easy to cause the roasted meat to burn out and grow inside. It is not good to sprinkle ingredients too early or late. You should sprinkle cumin noodles, salt, chili noodles, etc. on the food when the food is cooked to seven or eighty mature. This material can be cooked, more delicious and more delicious. When grilling, meat is suitable to be placed in the middle of the grill, because the fire power is strongest here. The temperature on the edge is slightly lower, and you can put vegetables and seafood. All meat and ribs are grilled with oil (both sides are brushed) directly, and then grilled over and over again. The skewers look like oil bubbles are tumbling, the color turns white and yellow to indicate maturity. For vegetables, put the skewers on the stove, then add vegetable powder, moisten and brush with an oil brush. Turn over and over to roast the eggplant and other soft roasted yellow. You can sprinkle with spicy powder, cumin, and then brush the oil. Bake for a few seconds to take out.
Use rape oil and salad oil, ban sesame oil, lard, etc. When grilling, first spread a layer of medium-sized charcoal block. When it is about 70% burned red, re-spread another layer of the same-size charcoal block, and add some on it, so that it can be flame-retardant. Grilled, gather the charcoal when no one is roastingAdd ash on the charcoal.
said so much, save it, and try it out with a friend on holiday.
