What are the common tools for barbecue? How to marinate barbecued pomfret?

Barbecue is to roast food (mostly meat, seafood, vegetables) over fire until it is edible. In modern society, as humans have invented a variety of ways to use fire, barbecue methods have gradually diversified, and various barbecue stoves, grills, barbecue sauces, tin foil and other barbecue supplies have been developed. Barbecue itself has also become a form of entertainment or business 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 and some collective activities organized by companies. So what are the commonly used tools for barbecue? How to marinate barbecued pomfret? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What are the commonly used tools for barbecue?

2. How to marinate grilled pomfret

3. How to cook grilled pork tendons and pork skin

4. How to marinate barbecue quail

5. List of essential barbecue tools

What are the tools commonly used for barbecue?

1. Barbecue stove: It is the core part of the whole barbecue, usually a rectangular iron stove.

2. Charcoal: There are many types of charcoal. The first type is flammable charcoal, which is easier to ignite than ordinary charcoal because a layer of flammable material is added to the surface. Although it is easier to burn to ash, it is expensive and is not recommended. It will greatly increase the cost. The second type is charcoal. This type of charcoal is cheap, but its shape and size are uneven. The last type is machine-made charcoal. The main components of this type of charcoal are charcoal and coal, which are mixed after processing. The size of this type of charcoal is very uniform and it burns for a long time. There is no need to add charcoal frequently, and the size of the fire is uniform. It also has the advantage of no smoke.

3. Grilling skewers: Bamboo skewers are commonly used, but some grilled foods still require iron skewers because iron conducts heat better, such as chicken wings, chicken heads, and other foods with thicker meat.

4. Brush: When making meat skewers, the process of brushing the ingredients is a must. When brushing the ingredients, it must be even and not wasteful. This requires the use of a brush. Generally, there are two commonly used brushes, one is a bristle brush and the other is an iron brush.

5. Tongs: During the grilling process, you need to add charcoal and pick up the meat. It is inconvenient to use chopsticks, and it is easy to accidentally burn your hands when adding charcoal. Using tongs is very convenient.

How to marinate barbecued pomfret

Material:

1 pomfret, half a spoon of black pepper, 2 spoons of light soy sauce, 2 spoons of cooking wine, 2 spoons of oyster sauce, half a spoon of cumin, 3 scallions, 1 small piece of ginger, 6 cloves of garlic, a little sesame seeds, and 3 spoons of rapeseed oil.

practice:

1. Wash the pomfret, split it evenly on the back, apply a little pepper and salt, and stuff the chopped green onion, ginger, and garlic through the opening of the lower jaw and throughout the fish body to make it taste good;

2. Add appropriate amount of auxiliary materials, turn over and marinate for 10 minutes;

3. Apply a layer of rapeseed oil evenly on the baking pan tin foil, shake off the marinated pomfret to remove moisture, rub a little rapeseed oil on it, sprinkle the auxiliary ingredients on the surface, and use the auxiliary ingredients in the bowl when turning it over for baking;

4. Preheat the oven to 200 degrees for 5 minutes, put the pomfret in with the head facing right. After ten minutes, turn it over so that the head faces left to bake evenly.

5. Turn the fish over gently with a spatula to prevent it from falling apart, and continue to bake for ten minutes;

6. Turn off the switch, use tools to take the pomfret out of the oven, put it on a plate, and serve.

How to make grilled pork tendons and pork skin

The methods for grilling shanks, pork tendons and pork skin are similar, as follows:

1. Use marinade to stew the tendons, meat tendons and pig skin until they are 80% to 90% cooked, but the cooking time of pig skin is relatively shorter than the first two.

2. After taking it out, lay it flat. Especially the pig skin is easy to curl up, so it is best to press it flat with something, and then let it cool;

3. Shape into pieces according to local eating habits, either large or small pieces are acceptable;

4. Then grill and sprinkle with barbecue seasoning and grill until cooked and fragrant.

How to marinate barbecue quail

How to marinate barbecue quail:

Main ingredients: quail, shiitake mushrooms, and dried tofu.

Steps: 1. Defrost the quail, remove the hair, wash and cut into pieces of appropriate size, blanch in boiling water to remove the foam.

2. Soak the mushrooms, wash them, and cut the tofu into strips.

3. Heat the pan and pour in oil. Add peppercorns, aniseed, and chili. Add onion, ginger, and garlic and wait for the aroma to come out. Pour in the quail pieces and stir-fry. Pour in a little cooking wine and an appropriate amount of water and light soy sauce to cover the quail. Cover the pot and simmer on medium heat for 15 minutes.

4. Pour in the mushrooms and dried tofu and stir-fry together.

5. When it is almost cooked, add a little bit of dark soy sauce and two pieces of rock sugar, stir-fry until the color is evenly distributed, simmer over medium heat until the sauce is reduced, and finally sprinkle with some chopped green onions.

List of Essential Grilling Tools

1. Tools: barbecue stove, folding table, folding chair, charcoal, ignition charcoal, charcoal clip, grid, barbecue fork, barbecue clip, bamboo sticks, oil brush, seasoning brush, fruit knife, tin foil, disposable chopsticks, bowl, iron plate, gloves, paper cups, napkins, wet wipes, seasoning bottle, tablecloth, ice bag, garbage bag, incubator.

2. Seasoning: oil, salt, chili powder, cumin, five-spice powder, honey, tomato sauce, sweet noodle sauce, garlic, ginger, and onion.

3. Food: Meat dishes include chicken wings, ham, mutton, pork belly, chicken gizzard, fish tofu, mabu fish, fish, tempura, bone-in meat, etc. Vegetarian dishes include enoki mushrooms, leeks, potatoes, green peppers, cauliflower, dried tofu, small trotters, lettuce (meat wrapped in lettuce), etc.

4. Beverages: mineral water (large barrels), cola, herbal tea, peach juice, beer, etc.