The delicacy of barbecue has always been well known, but behind the deliciousness, the nature of the food is also biased towards dry heat, coupled with the use of a variety of condiments, it is very spicy and stimulating, which will greatly stimulate the peristalsis of the gastrointestinal tract and the secretion of digestive juices, which may damage the mucosa of the digestive tract, and will also affect the balance of the physique, making people "on fire", which is a kind of "dark cuisine".

During the grilling process, the "Maillard reaction" occurs, which reduces the utilization of proteins. With the release of fragrance, vitamins will also be destroyed, proteins will be denatured, and amino acids will also be destroyed, seriously affecting the intake of the three.

Each rad reaction is a common non-enzymatic browning phenomenon, which is applied to the production and application of food flavor, and there are many foreign studies and few domestic research applications, and the technology has a very good application in meat flavor and tobacco flavor. The resulting flavor has the realistic effect of natural meat flavor and has an incomparable effect of blending technology. The application of Maillard reaction technology in the field of flavor has broken the scope of traditional flavor blending and production process, and is a new application technology for the production of flavors and fragrances, which is worthy of vigorous research and promotion, especially in the condiment industry.

However, the nucleic acids in meat will produce genetic mutant substances when they are heated and decomposed with most amino acids in the Maillard reaction, which may lead to the occurrence of cancer. In addition, in the barbecue environment, there will also be some carcinogens that enter the human body through the skin, respiratory tract, digestive tract and other ways to induce cancer.

It is understood that because the meat is grilled directly at high temperatures, the decomposed fat drops on the charcoal fire, and the thermal polymerization reaction generated by the caramelization of food fat binds to the protein in the meat. This results in the production of a highly carcinogenic substance called benzopyrene, which adheres to the surface of food. Some people have measured the amount of phenylpyrene in the charred crumbs adhered to the iron skewers used for barbecue as high as 125 micrograms per kilogram. During peak crowd periods, it endangers not only those who eat it, but also those who pass by.

The harm of barbecue smoke is even equivalent to the harm of smoking: Recently, the World Health Organization released the results of a three-year study that said that eating barbecue is equivalent to the toxicity of smoking. Recently, after 3 years of research, the World Health Organization recently selected and announced the top ten junk foods, saying that eating barbecue is equivalent to smoking toxicity. The report of a research center in the United States says. Eating one grilled chicken thigh is equivalent to smoking 60 cigarettes. And women who eat barbecue. The risk of breast cancer is 2 times higher than that of women who don't like barbecue food.

Barbecued food is really delicious and toxic at the same time.

But despite this, it still can't stop barbecue lovers from catching up, and on top of that. Naturally, artificial perfection can also be derived. i.e. "direct grilling" and "indirect grilling".

Qian Gurong pushed the coal to the left and right sides of the grate. Sikong Yao was puzzled by this, and asked, "Hui? Gu Rong: What is this doing? ”

Liu Minghui pondered for a while and said, "It should be an indirect barbecue." ”

Sikong Yao was puzzled and asked, "Isn't barbecue just putting meat and other foods on the fire?" ”

Liu Minghui shook his head. Said: "It's not such a simple thing, in Europe, barbecue can also be divided into a variety of ways such as burning, stewing, baking, frying, etc., of which the 'burning' belongs to open flame barbecue is also called direct barbecue, and the other kinds are called indirect barbecue. ”

Sikong Yao came to his senses: "That is to say, stewing, baking, and frying? ”

Liu Minghui nodded and said, "Yes." ”

The so-called direct barbecue is to put the ball carbon in the center of the barbecue grill carbon rack, and put the vegetables and meat in the center of the grill net to grill directly.

The general form of indirect barbecue is to ignite the ball carbon and place it at both ends of the charcoal rack, place the meat and vegetables in the middle of the barbecue grill, cover the stove lid, adjust the heat with a damper, and cook the food by simmering, so as to reduce the breeding of carcinogens.

In general, indirect grilling takes longer than direct grilling.

The quality of barbecue food is affected by many factors such as the length of barbecue time, the mastery of the heat, the choice of barbecue equipment and even the environment at the time. In order to achieve the best grilling results, many factors should not be overlooked, especially the control of grilling time and heat is crucial.

Unlike Hong Lei, who uses an open flame to roast the leg of lamb directly, Qian Gurong is more particular about the basic steps of assembly, ignition and grilling.

"What is this kid doing?" Hong Lei looked at Qian Gurong, who was modifying the parts and carbon materials of the barbecue grill, and suddenly had doubts in his heart.

Spread a layer of charcoal on the charcoal net and pile it into a pyramid shape, pour in alcohol and other accelerants and let the charcoal fully absorb, and after about a minute, the charcoal begins to burn.

"Hey, this guy's charcoal isn't bad."

If it is ordinary charcoal, I am afraid that black smoke has already been generated at this time, but the bamboo charcoal used in this Honglei shop saves this headache. Add the grilling net, and for the remaining fifteen minutes of charcoaling, it's just right to process the leg of lamb.

Spread the charcoal evenly, put his hand on the top of the grilling net, and felt the burning sensation of his hand, Qian Gurong said with satisfaction: "Well, it's almost, it's time to deal with the leg of lamb next." ”

The leg of lamb is cut with a knife, and then marinated with seasonings, salt, chili, fennel, peppercorns, etc. are marinated according to the taste of the guests.

Sikong Yao said suspiciously: "Put cumin in at this time, how can this be?" It will roast the flavor and should be added to the surface when serving. ”

"Cumin" comes from the Uygur language, also known as "Arabic fennel", which is only produced in Xinjiang and the Hexi Corridor of Gansu in China. Because cumin has a strong effect on removing fishy odors and can also relieve the oiliness of meat, it is often used in barbecue beef and mutton. When cumin is exposed to oil or heated at high temperatures, the aroma will become stronger and stronger, so in addition to grilling, it is more suitable for frying, frying, stir-frying and other cooking methods. In India, cumin is also a major ingredient in the preparation of curry powder.

Sprinkle cumin powder on top of the barbecue and the aroma is absolutely mouth-watering. The combination of cumin and barbecue is as wonderful as macarons and coffee.

Liu Minghui shook his head and said, "No, that's raw cumin." Aromatic cooked cumin is suitable for dipping with food to avoid repeated high temperatures that cause the aroma to disappear. Raw cumin, on the other hand, is used for seasoning and can be added to the pot when cooking. ”

Under normal circumstances, the marinade should be fully mixed and smeared into the surface of the meat, and then sealed with a sealing utensil to let the meat fully marinate and remove the flavor, the best time is 3 hours, but Qian Gurong obviously does not have such a sufficient time.

However, for Hong Lei, his shop has a large number of raw lamb shanks that have already been marinated, and when he pulls a leg of lamb from the marinade, the juice that keeps dripping from it can tell people how delicious he is.

"Boy, the most important thing in curing meat is time, do you think you can compare with me like this?" Hong Lei teased.

Qian Gurong disagreed, and continued to focus on the food in front of him, preparing garlic paste and small flour paste mixed and stirred, and used when roasting meat, the purpose is to make the mutton roasted on the outside charred and tender on the inside, and not mushy, the garlic is rich and delicious, quite delicious, this is the unique secret recipe of the Qian family.

After the charcoal fire is built, add the grill, it is best to have a distance of 30 cm between the grill and the charcoal fire, and the periphery should be gathered together to form an absolute direction of heat upward to avoid heat loss. After the leg of lamb is put on the rack, it should be able to be reversed from side to side and up and down freely to roast evenly. It is not good to sprinkle the ingredients too early or too late for barbecue, and you should sprinkle cumin noodles, salt, chili noodles, etc. when the food is roasted to seven or eight ripe. When the leg of lamb is roasted and the gravy begins to be forced out a little bit, you can smear the garlic paste on the top, and when the roast is browned and the oil squeaks, you can sprinkle cumin and chili noodles.

The most important thing in barbecue is the marinating of the food itself, and what brings this delicacy to the extreme is the ability to master the heat, which can not be too vigorous and will burn the meat; You can't just have the flames left, so that the meat is not cooked. A better way is to burn charcoal on one side of the stove for later use, and grill the meat on the other side of the charcoal. In this way, you can prepare charcoal while you can grill it, and if the fire is weak, you can add burning charcoal at any time.

During the barbecue process, it is necessary to constantly rotate the grilled food and place it evenly in the center of the grill net, so as to strive for the food to be heated evenly.

In addition, the position of the food should also be adjusted according to the needs during the rotation process, so that all parts are heated evenly. If you are grilling a steak, you should grill one side and then the other, otherwise it will be difficult to cook and may burn.

Sikong Yao suddenly felt that his eyes were a little sour, and then he overflowed a little tears, and sobbed: "What's the matter...... My eyes hurt. ”

And when Sikong Yao came back to his senses, he found that Qian Gurong was crying into a tearful person.

"It's an onion......" Liu Minghui choked.

The pungent gas of the onion wafted out along with the smoke of the barbecue, stabbing people's eyes uncomfortably, and the first thing was naturally to Qian Gurong, who had slices of onion attached to the roast leg of lamb, and the irritating gas kept drilling into his eyes, causing his tears to flood like a flood that opened the floodgates.

Liu Minghui held back his tears and said, "This is too hard!" ”

Qian Gurong sobbed while constantly sticking onions on the noodles of the roast mutton, and then fixed it with a toothpick, and then said intermittently: "This...... Belch...... No way...... Well, that's all I can do...... Otherwise, the taste is not enough...... It's so hard ......."

Seeing Qian Gurong crying like an adult, Hong Lei, as an opponent, trembled in his heart, but he was even more proud because of this, but no matter how he said it, no matter how delicate the heat control was, the time defects of pickling were irreparable, and Qian Gurong had no chance of winning this cooking duel at all. (To be continued......)