How to marinate your own barbecue skewers

Barbecue is a delicacy that many people like to eat, and it is the most primitive cooking method of mankind. Nowadays, barbecue methods are more diverse, including barbecue grills, barbecue stoves and so on. Whether in China or Western countries, barbecue is the most popular group activity. So how do you marinate your own barbecued meat skewers to make them taste better? Eating barbecue occasionally does less harm to your body, but if you eat barbecue frequently, it will still cause a lot of harm to your body.

1. How to marinate barbecue skewers yourself

MSG (freshness is 99%, this freshness will be used in the following) 70-90 grams, fine salt 36 grams, 1 pack of special fresh No. 1, 40 grams each of ginger and shallot (chopped), 7 grams of sugar, 25 grams of meat floss powder, and 250 grams of sweet potato starch.

Add the above ingredients to the cut meat strips and mix evenly. Marinate for 10 minutes and then skewer with bamboo sticks for grilling.

2. How to marinate barbecue skewers yourself

100 grams of thirteen spices, 70-90 grams of MSG (freshness 99%), 36 grams of fine salt, 1 pack of special fresh No. 1, 40 grams each of ginger and shallot, 7 grams of white sugar, 25 grams of meat tenderizer, and 250 grams of red summer starch.

Add all the above ingredients into the cut fresh meat strips and mix well. Marinate for 15 minutes and then skewer them for grilling.

3. Notes

The above two methods require the meat to be dry and moist enough for the skewers to absorb the spices without falling off and without leaking water. If water flows out, the meat will be watery and difficult to maintain the flavor. If it is dry, it will waste oil. It is best to hold the meat in your hand and feel it is moist but not watery.

4. The harm of eating barbecue frequently

1. After grilling, the nature of the food tends to be hot and dry. In addition, the use of various condiments, such as cumin, pepper, and chili, are all hot ingredients and very spicy. They will greatly stimulate gastrointestinal motility and the secretion of digestive juices, and may damage the digestive tract mucosa. It will also affect the balance of the body and make people "get angry".

2. Easy to be infected by parasites: Grilled food is crispy on the outside and tender on the inside, but some meat is not fully cooked on the inside or is still raw. If the raw meat that has not been cooked is unqualified meat, such as "rice pork", the eater may be infected with parasites, which lays the hidden danger of suffering from brain cysticercosis.

3. Hidden carcinogens: The nucleic acids in meat produce gene mutation substances when they decompose with most amino acids in the Maillard reaction. These gene mutation substances may cause cancer. In addition, in a barbecue environment, some carcinogens may enter the human body through the skin, respiratory tract, digestive tract, etc. and induce cancer.

4. Reduced protein utilization: During the grilling process, the "Maillard reaction" occurs. When meat is grilled in the oven, it emits an attractive aroma, but as the aroma dissipates, the vitamins are destroyed, the protein is denatured, and the amino acids are also destroyed, seriously affecting the intake of vitamins, proteins, and amino acids. Therefore, long-term consumption of barbecued foods will affect the utilization of the above substances.