How to marinate grilled chicken cartilage? Why is salt placed under the grill?

Barbecue is the most primitive cooking method of mankind. It uses fuel to heat and dry the air, and places the food (mostly meat, seafood, and vegetables) in a position close to the heat source in the hot and dry air to cook until it is edible. Barbecue itself has also become a form of leisure and entertainment for many people to gather. Whether in China or throughout Asia, America, and Europe, barbecue is usually a collective activity from small families to large schools, as well as collective activities organized by some companies. Many cities in China have their own unique barbecue methods, including grilling pans, iron plates, iron nets, and long strips of stove racks. Most of them are charcoal fires, and the carbon used in different regions is also different. In terms of taste, it feels that barbecue in the north is more particular, and the ingredients, marinating, and stirring are all very interesting. For example, the dipping sauce specially prepared for barbecue and the cumin mixed with meat are very special. So what is the marinating method for barbecued chicken cartilage? Why is salt put under the barbecue stove? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What is the marinating method for barbecued chicken cartilage?

2. Why put salt under the barbecue grill?

3. Why can’t you eat too much barbecue?

4. How to clean the grill pan

5. How to deal with the charcoal after barbecue

How to marinate barbecue chicken gristle

1. The first method:

1. Ingredients: 30g sliced ​​ginger, 50g scallion, 15g refined salt, appropriate amounts of cooking wine, pepper, MSG, and cornstarch;

2. Marinating method: After the chicken cartilage is thawed, rinse it clean, drain the water and put it in a bowl. Add ginger slices, scallion segments, cooking wine, salt, pepper, MSG, etc. in turn and marinate for about 15 minutes. Pick out the ginger slices and scallion segments, then add cornstarch and stir evenly.

2. The second method:

1. Ingredients: 8g meat tenderizer, 4g flour, 15-30g custard powder, 90g carrot juice, fermented bean curd, peanut butter, refined salt, cooking wine, MSG, cornstarch as appropriate;

2. Pickling method: After peeling the carrots, add appropriate amount of ginger, onion and a little water in a juicer to make carrot juice, add powder, meat tenderizer, cooking wine, etc. and mix well, then add carrot juice, fermented bean curd, peanut butter, salt, MSG, etc., add appropriate amount of custard powder and cornstarch, mix well, then put it in a fresh-keeping box and marinate for about 1 hour.

Why put salt under the barbecue grill?

1. Salt is composed of sodium chloride. People who have studied chemistry should know that this substance is very stable. It will not decompose when it encounters fire, nor will it react with charcoal. However, since the color of the sodium element itself reacts to yellow, when it is put into fire, the fire will turn yellow, which may give people the effect of making the fire stronger or seeing the flames clearly.

2. It may be because there is some crystal water in sodium chloride. When heated at high temperature, water will react with carbon to produce carbon monoxide and hydrogen, both of which are flammable gases.

A barbecue grill is a device used to grill mutton skewers, vegetables, and barbecue, and the most common type is a charcoal grill. Charcoal grills can be seen in almost every barbecue restaurant and barbecue stall in every city in China. On weekends, you can take the barbecue grill to the wild in a car, chat, drink, and enjoy the fun of barbecue. This not only reduces the hard work of working, but also adds highlights to urban life. It is a new product that can improve people's quality of life.

Barbecue grills are divided into charcoal barbecue grills, gas barbecue grills, electric barbecue grills, microwave barbecue grills and solar barbecue grills.

Why can't you eat too much barbecue?

1. Although the nutritional value of meat is high, a lot of nutrients will be lost after grilling. Charcoal grilling requires high temperature heating of hundreds of degrees Celsius, at which time the amino acids and vitamins in the meat will be severely damaged.

2. When the meat is grilled directly on charcoal, the decomposed fat drips onto the charcoal fire. The burning smoke combines with the protein in the meat to produce a carcinogen called benzopyrene. It will accumulate in the human body for a long time, causing damage to the stomach, intestines and liver, and easily leading to gastric cancer, liver cancer and pancreatic tumors.

3. It is best to eat less barbecue. If you can grill it at home, you might as well use the microwave to prepare it into a semi-finished product to shorten the grilling time.

4. You can also wrap it in tin foil and place it on the charcoal fire to prevent the meat from coming into direct contact with the charcoal fire.

5. When eating barbecue outside, you can pour some lemon juice on it. It is rich in vitamin C, citric acid, malic acid, quinic acid and other organic acids, which can inhibit the damage of carcinogens to the body and inhibit the activity of various enzymes that promote the growth of cancer cells. Pouring lemon juice on the meat can also make the grilled meat more tender.

How to clean a grill pan

Method/Steps:

1. Washing with detergent and hot water will make it easier to remove stains.

2. Pour alcohol on the oily area and rub it with a rag to remove the oil.

3. Apply salt solution to the burnt areas, and then rub and wipe it off with a rag.

4. Use vinegar to wipe the burnt areas, but the baking tray will become thinner after washing, so do not use it for a long time.

5. Add baking soda to hot water, then wet the steel wool and clean it.

6. Use steel wool and detergent to wipe the burnt areas.

7. Put some alkali into the water and then wipe it with a rag.

How to deal with the charcoal after barbecue

1. Heating food: Grilling occasionally can be done naturally, and the remaining fire can be used to heat food that has cooled down before being eaten.

2. Extinguish with water: Put a bucket of water next to the oven. The correct way is to take out the carbon and extinguish it with water. Do not add water directly into the oven.

3. Reuse: The most economical way is to pour the remaining charcoal into an iron pipe half filled with water to extinguish it. It can be reused after drying.