1, when you barbecue, put tin foil under it. After the tin foil is padded, it can effectively isolate the grease from dripping on the open flame and reduce the formation of smoke.
2. If it is frozen meat, it must be thawed before roasting to prevent the meat food from being roasted for too long, and protein and high temperature will form heterocyclic amines.
3. Try to choose lean meat for barbecue, so as to reduce the possibility of directly grilling fat and oily items, and reduce the contact between oil and open flames. If there is oily food, refer to the first article, isolate the open flame with tin foil and heat it directly.
4. Meat can be cured in advance. In particular, it can be pickled with alcohol, such as household yellow wine, which can reduce the generation of carcinogens during barbecue.
5. Meat can be cut into small pieces and often turned over when roasting. Do not bake in large chunks, which will increase the barbecue time and increase the formation of heterocyclic amines. Cut it into small pieces and look at it more when baking, which can speed up the cooking time of the meat and reduce the chance of burning the surface.
6. Try not to bake vegetables and fruits for too long. Vegetables and fruits are rich in vitamins, and many vitamins, such as vitamin C, are not heat-tolerant. Once heated for a long time like barbecue, it will cause a lot of loss of vitamins and some nutrients. In addition, because vegetables and fruits are relatively thin, they are easy to bake and form carcinogens. When baking vegetables and fruits, don't take too long. Many vegetables can be eaten raw, as long as they are roasted quickly until raw.