Barbecue 100 Names of various ingredients

There are many kinds of barbecues, like some common ones:

Barbecue kebabs: mutton kebabs, beef kebabs, chicken kebabs, chicken heads, chicken hearts, chicken feet, chicken gizzards, chicken wings, prawns, fish balls, shrimp balls, ham sausages and pig skins.

Vegetables: roasted garlic, roasted leek, roasted beans, roasted peppers, roasted eggplant, roasted mushrooms, roasted Flammulina velutipes, roasted bean curd skin, etc.

Aquatic products: grilled clams, grilled clams, grilled oysters, grilled scallops, grilled shrimps, grilled crucian carp, grilled cod, etc.

The raw materials to be roasted are marinated with seasoning, and then baked in an open stove or fire pit, iron shelf and iron fence on a bonfire until they are mature. When using the open baking method, due to the concentrated firepower, it should be turned frequently during baking to make it heated evenly, and the distance from the fire should be mastered to ensure the consistency of internal and external maturity. Open-air baking can be divided into fork baking and string baking according to different baking tools.