What are the harms of barbecue? What can be barbecued?

During the Northern and Southern Dynasties, the technology of barbecue was further developed. There are many records of this in "Qimin Yaoshu". At this time, barbecue not only used more materials and styles, but also made great breakthroughs in the recipe of seasoning. During the Sui Dynasty, the prosperity of the entire national culture also brought about the development of food culture. But among the many cooking methods, barbecue food still occupies an important position. So what are the harms of barbecue? What can be grilled? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What are the harms of barbecue?

2. What can be grilled?

3. The secret of satay barbecue sauce

4. Grill Satay

What are the disadvantages of barbecue?

During the grilling process, the "Maillard reaction" occurs. Meat emits an attractive aroma when grilled in the oven, but as the aroma spreads, vitamins are destroyed, proteins are denatured, and amino acids are also destroyed, seriously affecting the intake of vitamins, proteins, and amino acids. Therefore, long-term consumption of grilled food will affect the utilization of the above substances.

What can you grill?

Beef, lamb, chicken, pork, rabbit, duck and fish can all be roasted.

When it comes to choosing meat, you can choose pork, usually pork belly and back neck meat (both fat and lean, so the taste is better)

For beef, don’t choose shank or brisket. Shank is too lean to chew, and brisket is too soft to chew.

The secret of satay barbecue sauce

Marinade: The essential ingredients for basic all-purpose marinade include fish sauce, sugar, curry powder, turmeric powder, coriander roots, salad oil, etc. Thai satay marinade usually adds coconut milk and milk. The former enhances the flavor and the latter makes the meat more tender. Malaysian satay is cooked with turmeric stems and other spice leaves to enhance the rich and rich taste of satay.

Dipping sauce: If the marinade is the soul of satay, the dipping sauce is an important supporting role that adds the finishing touch to satay. There are two most commonly used dipping sauces: vegetable white vinegar sauce is sweet and sour and appetizing, and the diced vegetables in it can also balance the taste; peanut curry sauce contains red curry and peanut powder, which can add fragrance to satay. Chef A Ming said that the refreshing vegetable white vinegar sauce is simple to make and is more common in Thai families.

Homemade dipping sauce [vegetable white vinegar sauce]:

Ingredients: 2 red peppers, 1 cucumber, 2 red onions, about 120cc white vinegar, a small amount of sugar, a small amount of salt;

Method: Pour white vinegar, sugar and a little salt into a pot and bring to a boil, then turn to low heat and cook for about 20 minutes. After cooling, mix with diced red pepper, cucumber and red onion.

Homemade dipping sauce [Peanut curry sauce]:

Ingredients: about 120cc coconut milk, some peanut powder, some curry powder, turmeric, pink curry, coconut sugar, and tamarind paste;

Method: Pour red curry, tamarind paste and coconut sugar into a pot and cook until melted. Add coconut milk, peanut powder, curry powder and turmeric powder. Stir while cooking to avoid burning the bottom of the pot, until oil floats to the surface.

Grilled Satay Meat

【Pork Satay】

Ingredients: about 500g pork (can be replaced with chicken or beef if you like), bamboo skewers

Marinade: 120cc coconut milk, 100cc milk, 4 coriander roots, some curry powder, some turmeric powder, some fish sauce, oyster sauce, soy sauce, sugar, and salad oil

1. Mix the chopped coriander roots with the other marinade ingredients, add the meat cut into strips about 3 cm wide and 8 cm long or bite-sized pieces, and let it marinate for 1.5 hours before stringing the meat with bamboo sticks. The proportion of the marinade can be adjusted according to personal preference. For example, if you like the spice flavor, you can add more curry powder and turmeric powder. In addition, make a few more cuts on the meat strips to increase the contact area between the meat and the sauce, so that it is easier to absorb the flavor.

2. When the charcoal is red hot, put the skewers on the grill, turn them over and brush them with marinade for about five to six times. When the surface of the skewers is slightly charred, you can serve them on a plate. Since the marinade contains coconut milk, it will dry out easily and produce oil when grilling, so you must brush the sauce on the skewers to keep the color of the skewers even.

【Mutton Satay】

Ingredients: about 500g mutton, bamboo skewers

Marinade: 120cc coconut milk, 100cc milk, 4 coriander roots, some curry powder, some turmeric powder, some fish sauce, oyster sauce, soy sauce, sugar, salad oil, lemongrass, galangal, garlic, and a small amount of lemon leaves

Method: Mix chopped coriander roots, mashed lemongrass, galangal, garlic, lemon leaves, and other marinade ingredients, add mutton cut into bite-sized pieces and rub it to absorb the flavor. After marinating for 1.5 hours, skewer the meat with bamboo sticks and put it on the oven to bake and brush with sauce repeatedly. The method is the same as other satay. Lemongrass is a good helper to remove the fishy smell. When marinating the mutton, patting the mutton can make it absorb the flavor and effectively remove the fishy smell.

Experts share! Locals eat like this:

Satay can be found at roadside stalls or restaurants in Thailand. Usually, a few friends will go to eat satay together. What is the best way to eat satay? Beer! The way of eating meat and beer is similar to that in China. Satay is usually not grilled with vegetables, but is eaten with refreshing dishes such as green papaya salad to balance the heavy taste of satay.