1. Tsis txhob tso cov zaub mov tawm ntev heev. Thaum cov zaub mov raug tso tseg ntev dhau lawm, cov kab mob ntau ntxiv. Nco ntsoov ua kom tiav koj cov zaub mov tsis pub dhau 2 teev tom qab nqa tawm ntawm lub tub yees. Yog tias qhov ntsuas kub sab nraum zoov tshaj 32 degree, nws raug txo mus rau ib teev. Lub tub yees portable yog pom zoo rau sab nraum zoov grilling. 2. Tsis txhob kis kab mob sib kis. Nco ntsoov siv cais cov laug cam, cov tais diav, pliers thiab daim hlau thaum ua cov nqaij nyoos thiab cov zaub mov siav. Txhua yam tais diav uas tau los rau hauv cov nqaij nyoos yuav tsum tau ntxuav kom huv si ua ntej rov siv dua, lossis cov tais diav huv huv yuav tsum tau siv kom tsis txhob muaj kab mob sib kis. 3. Salting txo cov carcinogens. Cov khoom noj ua ntej ntsev tsis tsuas yog txhim kho tsw, tab sis kuj inhibit qhov tsim ntawm lub peev xwm carcinogen, heterocyclic amines, thaum ci. Raws li American Cancer Institute, Curing txo cov heterocyclic amines tsim thaum lub sij hawm ci los ntawm 92 mus rau 99 feem pua. Plaub. Ntxuav cov hniav nyiaj hniav kub kom huv si ua ntej ci. Qhov no tuaj yeem txo cov txheej txheem ntawm cov pa luam yeeb barbecue thiab lwm yam carcinogens. Ua kom sov ua ntej. Preheat qhov cub rau 15 ~ 25 feeb ua ntej ci. Nws tuaj yeem ua rau lub tais ci thiab cov hniav nyiaj hniav kub ncav cuag qhov kub thiab txias thiab tseem ua lub luag haujlwm ntawm kev ua kom tsis muaj menyuam.
Plaub. Ntxuav cov hniav nyiaj hniav kub kom huv si ua ntej ci. Qhov no tuaj yeem txo cov txheej txheem ntawm cov pa luam yeeb barbecue thiab lwm yam carcinogens. Ua kom sov ua ntej. Preheat qhov cub rau 15 ~ 25 feeb ua ntej ci. Nws tuaj yeem ua rau lub tais ci thiab cov hniav nyiaj hniav kub ncav cuag qhov kub thiab txias thiab tseem ua lub luag haujlwm ntawm kev ua kom tsis muaj menyuam. 5. Tsis txhob siv accelerants. Tsis txhob siv cawv thiab lwm yam kev pab cuam tua hluav taws, nws yuav raug muab sib xyaw nrog cov hluav taws kub, tso tawm cov organic sib txuas, tawm hauv cov khoom noj tsis zoo thiab cov khoom tsis zoo. 6. Tswj qhov hluav taws kub. Thaum cov roj hauv cov zaub mov drips rau hauv hluav taws kub, nws ua rau cov nplaim taws, uas tuaj yeem ua rau Polycyclic aromatic hydrocarbon carcinogens hauv cov zaub mov. Txhawm rau txo cov nplaim taws, nws yog qhov zoo tshaj plaws xaiv cov nqaij ntshiv, los yog txiav tawm cov roj ntau dhau, tshem tawm cov tawv nqaij ntawm cov nqaij qaib. Tsis tas li ntawd, koj yuav tsum tau npaj ib lub raj mis dej, ib zaug hluav taws kub hnyiab, tuaj yeem tua hluav taws sai sai, txias. Xya. Nqaij yuav tsum tau rhuab kom huv si. Cov nqaij yuav tsum tau siav ntev txaus rau cov tawv nqaij sib txuas kom tig mus rau hauv cov gel, thiab cov nqaij ntawm lub mis (xws li nqaij qaib mis) yuav tsum tau ci rau 14 feeb ntawm qhov kub ntawm tsawg kawg yog 74 degree thiab cov tav rau plaub feeb. , scallops (uas muaj cov ntaub so ntswg me me) siv sijhawm 2-3 feeb.
