What are some grilled vegetables?

Barbecue is a very common food in our daily life. Barbecue can be divided into vegetarian and meat barbecue. In fact, no matter it is vegetarian or meat barbecue, it is very popular with everyone, especially this year there is the World Cup, and summer is coming. It is a very comfortable life to invite three or five relatives and friends, sit together to watch the World Cup, chat about family matters, and drink a little wine. What are the types of barbecue vegetables in the barbecue?

1. Roasted mushrooms: Divide large fresh mushrooms into 4 portions, string them together and roast them using oyster sauce. It can be slightly toasted. There is no need to add salt when using oyster sauce.

2. Baked potatoes: Cut them into thin slices and turn them over frequently, otherwise the outside will be burnt and the middle will not be cooked. Salad oil is fine.

3. Roasted enoki mushrooms: Wash them clean, cut off the roots, and roast them on the roots. It also uses less oil and tastes better.

4. Roasted green peppers: The thicker the peppers, the tastier they taste. You can use either oyster sauce or salad oil.

5. Roasted beans: Take out the baking tray and use a brush to brush an appropriate amount of garlic chili sauce on the surface of the beans.

6. Grilled leeks: Grilled leeks are a delicacy that is popular in the south. Leeks have the effect of strengthening the kidneys and strengthening yang, and have a fresh and refreshing taste. It is not only a good dish for men to drink and exercise, but also a snack that girls like to eat. It is more common in the south.

7. Grilled eggplant on skewers: First steam the whole eggplant until cooked, not too soft, then cut it in the middle, put seasonings in it and start grilling.

Not all vegetarian dishes can be grilled. It is said that they have to meet one condition, that is, they should not be burnt and have more moisture. These seven vegetarian dishes can be said to be the fighters in the barbecue.

Vegetables for grilling

Eggplant, zucchini, shiitake mushrooms, leeks, potatoes, cabbage, beans, green peppers, mushrooms, onions, cucumbers, kelp, water spinach, and bananas. corn. Tofu, etc., as long as you can think of it, there is nothing you can't grill. To say it's delicious, leeks and eggplants with hot sauce, enoki mushrooms, garlic, highly recommended!

Soy products: dried tofu, bean curd sticks, tofu skin, dried tofu

Many vegetables can be wrapped in tin foil with some butter and salt, then placed on the plate. They can be eaten after 5 minutes. They are tender and nutritious.

1. Spicy tofu: Based on the above flavors, add spicy powder after baking.

2. Fish-flavored tofu: Add edible fish meal to the original seasoning or add appropriate amount of ground ginger, fish coriander, etc. after baking.

3. Garlic tofu: Add crushed garlic to the original flavor and roast until fragrant.

4. Fruity tofu: According to your taste, add banana, apple and other flavors when starting the stove, 0.1 gram for each skewer.

5. Other flavored tofu: Add milk flavor, chocolate flavor and other edible flavors when starting the oven according to your taste. There are dozens of types.

Just like roasting meat, be sure to brush oil on grilled vegetables before putting them on the shelf, otherwise they will become burnt and dry easily.

Shiitake mushrooms: Fresh, large shiitake mushrooms, cut into 4 pieces, string them together and grill them using oyster sauce. It can be slightly toasted. There is no need to add salt when using oyster sauce.

Potatoes: Cut them into thin slices and roast them, turning them frequently, otherwise the outside will be burnt and the middle will not be cooked. Salad oil is fine.

Enoki mushrooms: Wash them clean, cut off the roots, and roast them on the roots. They taste better with less oil.

Green pepper: The thicker the green pepper, the tastier it tastes. You can use oyster sauce or salad oil.

Sweet potatoes: Wrap them in 2 layers of tin foil, make sure both ends are sealed and there are no exposed spots, then roast them in charcoal fire. If it's too thick or too thin, it will be mushy and inedible. 2 layers is quite delicious.

Yumi: This is a technical job, I need to practice more

Lotus root: Slice, string on bamboo sticks, add salt, chili, star anise powder, pepper powder, sesame oil, a small amount of MSG and other seasonings and grill.

In addition, leeks, broad beans, small melons, potatoes, big red peppers, onions, cauliflower, mushrooms, etc. can all be skewered on bamboo sticks and grilled.

Tips for grilling vegetables

1. Vegetables are easily covered with water droplets when washed. After washing, be sure to absorb the moisture with kitchen paper, or dry them before baking. Otherwise, water droplets dripping on the charcoal will cause thick smoke and dust, which is extremely unhealthy if inhaled.

2. Prepare a bottle of olive oil. Vegetables can easily lose moisture and wilt when roasted, but if they are brushed with olive oil, they will not be easily burnt and the moisture and vitamins in the vegetables will be protected.

3. Bake one side first and then the other side, and don't turn it over frequently.

4. Grilled skewers are also a sight to behold. Nowadays, most of the barbecue skewers that can be used for BBQ are wooden skewers and iron skewers. If you use wooden skewers, soak them in water for 30 minutes in advance so that they will not be burnt.

5. Leave a "trace" of temptation. If you want to leave cross-hatched marks on your vegetables, don't turn them over easily. Continue until the grill leaves lines on the vegetables, then flip them. This is definitely a mouth-watering suggestion.