Can I drink red wine when eating barbecue? How to grill seafood deliciously?

I am still afraid of getting fat when eating barbecue. Meat is rich in protein, generally between 10-20%. Lean meat contains more protein than fat meat. The protein contained in meat food is high-quality protein. It not only contains a comprehensive and large amount of essential amino acids, but also has a proper proportion, close to the protein of the human body, and is easy to digest and absorb. The fat content in meat is about 10-30% on average, mainly various fatty acids and triglycerides. So can I drink red wine when eating barbecue? How to grill seafood deliciously? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. Can I drink red wine while eating barbecue?

2. How to grill seafood deliciously

3. Does barbecue have high calories?

4. What barbecue dishes have low calories?

Can I drink red wine while eating barbecue?

You can drink red wine when eating barbecue. Drinking red wine can play an anti-aging role. Red wine polyphenols and anthocyanins are the double weights of anti-aging. With these guarantees, the body's functions will get a strong protective barrier. Softening blood vessels is also a benefit of drinking red wine. Unlike white wine, which is so strong and hurts the stomach and liver, the effect of red wine is much smaller, which can soften blood vessels. Promoting intestinal peristalsis, drinking red wine regularly will make your intestines more unobstructed, and you will be less prone to constipation. Your face and complexion will be much whiter and rosier. Just drink 30ml of red wine a day. It is generally recommended to drink a little before going to bed, which can help you fall asleep better, and your sleep will be deeper and sweeter, and you will not be prone to nightmares.

How to grill seafood deliciously

White shrimp: turn over when 1/2 of the shrimp turns red

Arrange several white shrimps neatly in the same direction and grill until the red color rises from the bottom to 1/2 the height of the side. Then turn it over and grill until it becomes a "7" shape. Do not overcook it to become a "6". Insert the head and tail into the hole of the barbecue rack and grill the belly upright until the shrimp smell appears and the meat on the shrimp back shell is slightly separated.

Scallops and scallops:

Add butter: Shellfish placed directly on the grill tend to stick. Fresh scallops can be placed on an iron plate or tin foil box and a little butter can be added (4 scallops with 10 grams of butter). Place them on the grill and let the butter melt when heated. Cook the scallops until the bottom 1/3 turns white when viewed from the side, then turn them over and cook until only the middle 1/3 is left raw before serving.

For scallops, use their shells as cooking containers, use about half the volume of butter in the scallops, and cook until the outside is cooked and the inside is raw, and the whole thing is 50% done.

Willow leaf fish: head and tail flip in two stages

Place the willow leaf fish at the edge until the moisture near the fire is dried up and there is no stickiness to the barbecue net. Then, insert the barbecue clips into the gap between the fish body and the barbecue net from the head or tail end until the middle of the fish body. Repeat the action at the other end. You can successfully separate the whole willow leaf fish from the barbecue rack and turn it over. After the moisture on the other side is dried up, you can eat it.

Smoked: roast the whole piece and turn it over twice

Place the whole tuan bao on one side facing down, and bake until that side turns from transparent to white, then turn it over, and bake until water drops appear on the top, then turn it over again, and bake until the water drops are dry, then cut it into bite-sized pieces. If you keep turning it over, the water will keep coming out of the surface and cannot be locked in the tuan bao.

Oysters: Add kelp to enhance the flavor

Soak the dried kelp in water until it becomes soft, put oysters on it, and grill them together over charcoal fire. The oysters can absorb the aroma of the kelp and have a freshness-enhancing effect. Grill until the oysters come out of water and small bubbles appear like boiling. Then turn it over and grill until small bubbles appear again and the oysters turn white.

Tiger prawns: open back and spread flat, separate head and body

For large shrimps, you can first use a knife to open the back and flatten it with a clip, and then grill it with the belly facing down. This will allow for more even heating than grilling it on its side. When the belly turns red from the top midline, you can separate the head and tail. Turn the shrimp over and grill until the meat turns white and you can eat it first. The shrimp head must continue to be grilled until both sides turn red and the shrimp paste starts to bubble.

Squid: roast until white and chewy

Larger squid are usually cut into bite-sized pieces first. The grilling tips are the same as those for steaming them thoroughly. If you want a chewy texture, you can grill them until they turn white. If you want a crispy texture, you can grill them a little longer until the surface turns golden brown.

Crab legs: Bake until they turn white and continue to bubble.

Bake one side until it turns red, then turn it over. Do not overbake until it is completely black, otherwise the crab meat will lose its elasticity. Then turn it over and observe from the cross-section. Bake until the crab meat turns from transparent to white and continues to bubble and drip.

Is barbecue high in calories?

Barbecue nutrition facts: 100 grams equals 175.48 calories. Protein: 13.38 grams; Cholesterol: 41.60 milligrams; Total fat: 8.24 grams; Dietary fiber: 0.11 grams; Total carbohydrates: 11.40 grams.

What barbecue dishes are low in calories

1. Three meals a day should be balanced in nutrition, and barbecue is no exception. What kind of barbecue dishes are low in calories? Generally, barbecue focuses on meat and vegetables. In fact, there are many healthy choices for barbecue ingredients: whole grains such as corn, sweet potatoes, whole wheat bread, etc. You can also choose low-fat seafood and vegetables such as enoki mushrooms and eggplant.

2. Low-fat foods are healthier. A whole grilled chicken wing has 150 kcal, which is equivalent to a large bowl of rice noodles. And sausages have 90 kcal each. What low-calorie grilled dishes? To grill nutritiously, you should choose more fresh meat, such as steak and pork chops; seafood, such as fresh shrimp and kelp. Meatballs, fish balls, and beef balls contain MSG, but they are low-fat foods and can be eaten in moderation.

3. Anti-oxidation reduces carcinogens. What grilled dishes are low in calories? After grilling, you may want to eat a kiwi fruit or orange that is rich in antioxidants to reduce the harm of carcinogens to the human body during grilling.

4. With the help of a barbecue assistant, food is directly heated at 200 degrees. Meat melts at high temperatures. When it comes into contact with barbecue charcoal, it will produce a carcinogen called "heterocyclic amine". This substance adheres to the food and increases the chance of cancer. To prevent cancer, you may wish to always have scissors to remove the burnt parts, or use tin foil to avoid heating food directly at high temperatures.

5. Do not eat freshly cooked food. Avoid putting freshly cooked food into your mouth immediately. Frequent consumption of overheated food can easily induce esophageal cancer and laryngeal cancer.

6. Marinate your own food. If you are grilling with friends, try to avoid eating pre-marinated barbecue bags and marinate your own food as much as possible to control the oil and seasoning. Avoid applying honey or sauce to avoid increasing the calories of the food.

7. Reduce the amount in advance. What grilled dishes are low in calories? On the day of grilling, you can reduce the amount of meat in the other two meals so that you can eat more when grilling. However, avoid frequent grilling activities and only do it occasionally.