Can we have a barbecue in Niu Jiao?

You can barbecue at the Horn Market. Some areas in Niu Jiao Dawei Scenic Area have set up self-help barbecue areas, which can be self-help, and tools and ingredients need to be prepared by themselves.

First, barbecue ingredients preparation:

1, clean the fruit, put it in a fresh-keeping bag, and just take it out and chew it. If you pay a little attention to it, it is recommended to bring a salad dressing to make it more delicious. Bananas are an essential part of fruit salad.

2, meat, ready-made mutton skewers, seasoned and pickled, healthier and more suitable for your own taste, chicken wings, beef and meatballs are very popular;

3, seafood, in addition to meat, seafood is also essential, squid, squid recommended, but seasoning is the key;

4, vegetables, leeks, potatoes, eggplant, purple potatoes should be handled well, roast vegetables pay special attention to temperature and skills;

5, staple food, rice cakes, steamed bread is good, steamed bread is cut into thick slices of about 1 cm, baked until the surface is crisp, brushed with oil and sprinkled with salt and pepper, turned over and baked slightly.

Second, the main points of barbecue:

1, pay attention to the heat and skills when baking vegetables. Soft and watery vegetables can be roasted directly on charcoal fire, such as green and red sweet peppers and onions. If it is a vegetable with dense tissue and high starch content, such as potatoes and eggplant, it is necessary to stay away from charcoal fire for indirect barbecue. You can heat the charcoal, move it to both sides of the oven, put the vegetables in the middle of the oven, and cook it at the temperature from a distant fire.

2. Clean the baking net, which must be kept clean, high temperature and oiled. When there is food residue on the baking net, it should be cleaned up in time. Only in this way can the net marks of baked food be obviously beautiful.

3. Keep food frozen. There is no need to put steak and other meat that needs to be refrigerated back to room temperature before barbecue, because there is no obvious difference in taste after barbecue. For outdoor hygiene, it is best to refrigerate the meat, and when everything is ready, go directly to the grill.

Step 4 choose charcoal. The favorite flavor of charcoal-roasted food comes from the special flavor produced by the fusion of charcoal with food at high temperature, so it is best to choose charcoal as fuel and try to avoid using chemical charcoal. Appropriate amount of alcohol can be used for combustion-supporting during ignition. When the charcoal is red and transparent and white ash appears on the surface, the ideal barbecue temperature is reached.

5, mild pickling. It's best to marinate the meat or fish with seasoning before roasting, otherwise even with barbecue sauce, the taste will only stay on the surface. For example, before roasting beef, marinating it with some coarse salt and fresh black pepper for a while will make the meat more delicious from the inside out. But the curing time should not be too long, especially seafood, otherwise it will affect the original flavor of food.

6. Find good tools. It is necessary to prepare a clip, which will be of great use when turning food. Don't use a knife and fork to cook food, especially some meat, because it is convenient and quick. Inadvertently finding good tools will destroy the fiber structure of ingredients and affect the appearance and taste.

7. The high temperature during barbecue will lead to the loss of gravy and oil, but barbecue sauce can keep food moist well. Proper use can enhance the original flavor of food. However, it should be noted that the burnt meat should not be cut in a hurry, and sober up first. In this way, the barbecue can reabsorb the delicious juice and the taste of barbecue sauce, making it more delicious.

8. When roasting beef, chicken and other meats, you can judge the ripeness just by touching with your fingers: when the touch is smooth and soft, it is mature; When the touch is soft and the surface is slightly brown, it is three-mature; The surface turns brown, basically five mature; When the finger presses the surface and feels tight but elastic, it is seven mature; When the meat hardens, it means that it is completely cooked.