It's very easy to make a hanging grill dish, but I've had a few problems in the development process, so here are some of my cooking tips:
1, lack of flavor-pickled time should be enough at the beginning, barbecue dishes flavor is always general, and then I found that the flavor of raw materials must be long, short flavor is not enough, some raw materials are not easy to get rid of the smell, the hanging dishes are not tasty enough. After a period of comparison, I found that the general raw materials, such as meat, chicken neck, pork belly marinade time to about 2 hours, the carp, Lamb chops, chicken wings and pickled time to more than 3 hours, for some shell (skin) of seafood raw materials, such as Stomatopoda, pickled time in about 1 hour. 2, the skin is not crisp-air-dried“Distance” the first time making hanging oven chicken neck, we feel that the raw materials baked out of some skin is not crisp. After studying it for a long time, we found that there was something wrong with the air-drying process. After hanging the crispy water on the chicken's neck, it was hung in the air to dry, but some raw materials were close to each other, so the effect of drying was not obvious. Naturally, some of the finished products were crisp and some were not, the correct way to dry is to keep the distance between the raw materials at about 10 cm.
3, the texture is tough-when broiling brush chicken oil baked after the finished product surface is particularly dry, and even some tough, no doubt is the raw material when broiling caused by water overflow. In order to maintain moisture and add oil, we should brush oil to raw materials in the baking process, the best use of chicken oil, moisture raw materials have the effect. 4, the appearance of a“Stain”-grill frequently turn the delicious raw materials can not be without appearance, and the appearance of a“Stain” is the first few times to make hanging furnace barbecue can not be ignored. “Stain” there are two reasons, the first reason is pickled, raw materials and pickled materials are not fully blended, the second reason is not frequently turned when baking. The second reason, by contrast, is easier to ignore. After the raw material brush oil, must turn the direction to continue to bake, so that the raw materials heated evenly, finished products with the same color, and maturity is also good. 3, smoke is too choking-charcoal fire to burn through all have to pay attention to the burning degree of charcoal fire. Although we use smokeless charcoal, it is impossible to be completely smoke-free. If the charcoal has not burned through, that is, the charcoal did not burn red in the case of people, baked out of the finished product there is a smoke choking taste. Therefore, must be in the charcoal burning red when the next into the raw materials.
Try to make comments: baked eggplant can also be made cold dishes, taste is very special, it is worth tryi
