The secret to perfectly grilling vegetables without charring and drying them out is to brush on oil.
Most street food stalls or barbecue places choose to deep fry first and then grill just for appearance, significantly reducing serving time.
Lin Chen didn't do that. He hated vendors who used deceptive practices the most, especially barbecue stalls.
Back home in Great Xia, every time he craved something grilled over charcoal, eight out of ten places turned out to be frying spots, leaving him heartbroken.
If it's going to be grilled, it should be done entirely with charcoal; otherwise, just call it fried skewers.
Charcoal has a strong flame that can't be adjusted, making it easy for vegetables to dry out or char, so they need to be brushed with a layer of oil before grilling to speed up cooking and prevent excessive moisture loss in the ingredients.
Turning every half minute is also the most effective way to prevent charring.
