Grilled meat; the prepared meat placed on or before the fire or put it in the oven and bake
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No. 2
"Barbecue" strict material _select_ion, tender Wei Xiang, from roast and eat, and then served with wine, unique flavor. It is said that it is an ancient traditional food of northern nomads, has been called the "tent of food." It is also delicious as a court and among the humble. "History of the Ming Palace • good diet still" in there "Whenever snow, then Nuanshi plum, moxibustion eat lamb" records. That's "moxibustion lamb" that roast lamb. The first barbecue is beef or lamb cut into squares with chopped green onion, salt, soy sauce dip slightly for a re-baked. When the seventeenth century, the Mongolian people are put chunks of beef, mutton boil, then grilled cow dung. Later on, through continuous improvement and development of technology is getting more perfect barbecue achieve fascinating situation. Twenty-five years of the Qing dynasty (AD 1845), the poet 杨静亭 in the "department Zayong" in praise: "winter barbecue flavor worthy gluttonous, before a large jar Wai was born addicted to the most appropriate fire moxibustion tender, snow indisputable. Drunk burning knife. " Xuanwumennei Street is located in Beijing Shichahai barbecue Wan and the north shore of the barbecue season, is Beijing's most prestigious two barbecue grills, two stores south and the north, known as "南宛 North season," said. Barbecue Wan Kangxi was built 25 years (AD 1686). Initially owner Wan with a buddy, push the car, on the home barbecue moxibustion son to the Xidan area in Xuanwu street selling barbecue. Until Qing Xianfeng years (AD 1851-1861), was _set_ up in fixed Xuanwumennei Street facade, the franchise roast beef, grilled beef quality tender and delicious, sweet seductive. Barbecue season opened in the late Qing dynasty (AD 1874), the owner called the quarter Tak Choi, initially in the scenic Shichahai Yinding Bridge warn sell-side barbecue. To 1920 was built on the north shore of Shichahai shop, specializing in roast lamb. Baked lamb with pulp slippery America, people food is too long. History experts AIXINJUELUO • Pujie poem was donated barbecue season: "small building shimmering ripples corner, leaning against each draw bar Jiuyao love Rinpu unlimited female lamb flavor, red scrap of wood stove wood scraps shift Sparse trees worthy of wonder cold quiet. tours, Xiao Qing month with drunk fragrant. busy still munching, Feng Huan long sword mo yung bomb. " Ingredients: Ingredients: lamb (or beef) slices 500 grams. Ingredients: 150 grams of green onions, parsley (cleaned and disinfected) 50 g. Spices: cooking wine 10 grams, 75 grams of soy sauce, ginger 40 grams, 5 grams of MSG, sugar 25 grams, 30 grams of sesame oil. Method: 1, lamb _select_ion and "lamb" requirement basically the same. Such as beef, should use weight 150 kg more than the age of four or five animals Nishiguchi Jie cattle (ie castrated bulls) or cows. A 150 kg heavy bulls can eat grilled meat only 20 kilograms, that "the brain", "pork", "loin" and other three parts, "the brain" is a layer of meat, fat, thin layer, "ribs "" loin "are fresh meat. 2, the meat material _select_ed, first remove the meat ribs, meat, dates, bone bottom, fascia, etc., and then into the refrigerator or freezer in the freezer (to make a good cut of meat tissue hardening), and then press the "lamb" in slicing method to slice. Due to the high temperature barbecue child moxibustion, the meat should not be cut too thin, 500 g fillet 50 (length 16.5 cm, width 3.3 cm) or so, then the meat into three segments cross twice, you can bake food. 3, after the barbecue moxibustion sub-pan, with raw sheep tail oil rub. Then the soy sauce, mirin, ginger, sugar, MSG, sesame oil (some also put eggs) together in a bowl and mix thoroughly, etc., to cut the meat into the sauce in a little dip. Then chopped onion (length 3.3 cm diagonally silk) placed the child on a barbecue moxibustion, then dip on good meat onion, grilled side edges with a special Otake chopsticks (length 50 cm) flip. After grilled onion soft, spread the meat and onion, put parsley (cut into sections 1.32 cm of) continue turning until the meat was pink and white (beef is purple) when poured into a dish, it significantly biscuits and garlic to eat, you can eat on a gherkin. Korean barbecue ============= Material Beef 300 g a (1 tablespoon sugar, 2 tablespoons sake, pear quarter) b (Korean soy sauce 2 tablespoons chopped green onion 1 tablespoon garlic 2 tsp sesame oil 1 tsp sesame seeds 1 tablespoon), vegetables (lettuce, sesame leaves, green pepper, Qi Keli, etc.) amount. Onion half a c (half teaspoon chili powder, half teaspoon of sesame oil, a spoonful of salt fifths), garlic 3. Seasoning Miso 2 tablespoons half tablespoon chili sauce, garlic and a half teaspoon of sugar and a half teaspoon, half teaspoon chopped green onion, 1 tsp sesame oil, 1 tsp sesame noodles, stir and serve these Practice 1 beef cut into appropriate size, add a, put about 1 hour to allow spices immersion 2 Wash the vegetables, water control. Sliced garlic. The onion cut into 7 cm, thickness 3 mm size, soak in cold water, water control, plus a in a bowl 3 marinated beef a plus b. Hand-dipped easier seasoning mix 4 first with [thin piece baking] warm-up 7 minutes, then add chicken, with [thin piece baking] baked seven minutes, remove the reverse, and then baked for 7 minutes to remove. 5 favorite in the leaves, put barbecue, green onion, garlic and spices sauce. While eating broth Hungary barbecue ============ Ingredients: Beef (cut into 3-4 cm squares) 600 g Vegetable oil 20 g Chili powder 1/2 tablespoon Cumin 1/2 tsp Garlic (sliced) 4 Salt 1/2 tsp Water 300 ml 4-5 tomatoes 1 green bell pepper Starch 1 tsp Practice: 1 Heat vegetable oil, under chili powder, cumin and garlic flavor Stir to pieces under the beef fry color. Add water and salt to a boil, simmer for about one hour piecemeal. 2 tomatoes, cut into pieces, green bell pepper cut into thick wire, and then add the pot and simmer for half an hour. If the soup more will be added starch sauce is thick. With food: rice or mashed potatoes. How to eat: beef pieces sung in four points intraday, pour a little broth with 3-4 tablespoons of rice or mashed potatoes. Eating with knife and fork. Features: bright red color, the meat soft and flavor. Winter family for dinner. Indonesian satay barbecue ============= Is lamb, chicken, beef or pork, cut a small piece of string on the bamboo charcoal open-rack baking, stained with sweet sauce or spicy peanut sauces, light and refreshing and nutritious. Grill Sushi ============= Ingredients: Japanese or Korean large sheet of nori, a barbecue, a carrot, 250 grams of rice. (In the supermarkets are selling) Seasoning: Japanese soy sauce 1 teaspoon (or soy sauce), salt 1/2 teaspoon of sugar, 50 grams of white vinegar 1 tsp wasabi. Practice: 1 cooked rice, boiled rice slightly soft, add sugar (sugar and water ratio 4:6) a teaspoon, stir in salt, vinegar. 2 Take a plastic wrap, flat on a cutting board, a top covered with seaweed, marinated rice on the nori tile. 3 close to his side to put a barbecue, a fine root radish, green mustard some point. 4 together with seaweed along the inner core wrapped barbecue rice, carrots, etc., rolled together, roll tightly into a cylindrical can. 5 with a sharp knife, cut a section of the boots, put in a dish, you can enjoy it.
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Barbecue Introduction
"Barbecue" strict material _select_ion, tender Wei Xiang, from roast and eat, and then served with wine, unique flavor. It is said that it is an ancient traditional food of northern nomads, has been called the "tent of food." It is also delicious as a court and among the humble. "History of the Ming Palace • good diet still" in there "Whenever snow, then Nuanshi plum, moxibustion eat lamb" records. That's "moxibustion lamb" that roast lamb. The first barbecue is beef or lamb cut into squares with chopped green onion, salt, soy sauce dip slightly for a re-baked. When the seventeenth century, the Mongolian people are put chunks of beef, mutton boil, then grilled cow dung. Later on, through continuous improvement and development of technology is getting more perfect barbecue achieve fascinating situation. Twenty-five years of the Qing dynasty (AD 1845), the poet 杨静亭 in the "department Zayong" in praise: "winter barbecue flavor worthy gluttonous, before a large jar Wai was born addicted to the most appropriate fire moxibustion tender, snow indisputable. Drunk burning knife. "
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Mongolian barbecue
Horseback authentic ethnic flavor is baked. Etc. you been to the yurts, drink the tea, both hands hospitable Wrangler hands fed to hada! Waiting for you around the blazing campfire, enjoying the prairie breeze sent barbecue flavor, you will definitely think of "wind-swept pastures of cows and sheep at the end." Mongolian barbecue is _select_ed by each guest all their favorite foods, with ingredients, spices, and then quickly heated by the presiding chef stir in a special oven with a long giant chopsticks to keep the food authentic.
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Xinjiang barbecue
Process kebabs Meat The best _select_ion of the year's lamb, and fresh meat is slaughtered that day, cut into strips 1.5x1.5x2 centimeters, can also be cut smaller, depending on the size and Qianzai furnace width. String Each string of four lean one fat. To pay attention to the distance between each string of the same. When the length of the string beginning with skewers of Bibi furnace width. Burden As long as the salt, cumin, pepper Appliance Special ovens, flat in Qianzai, anthracite Roasted There will be a good string of onion slices on skewers soaked in water for about 15 minutes, remove 10 to string on red after burn anthracite has oven, neatly baked (droplets under certain attention if from open flames must take after opening fire at the barbecue put up, you can use a fan fan, no fire in order to achieve the purpose of) a few minutes after seeing the grilled meat color, will take up the entire grill turning roast the other side. A few minutes and then turn it over, then sprinkle with cumin and pepper, then pick up the pressure in the other half of the half chicken a few times to make tasty seasoning, then flip the other side to do it again, do it again and then sprinkle salt ,'ve got to master the basic can be opened to eat.
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Beijing roast
Xuanwumennei Street is located in Beijing Shichahai barbecue Wan and the north shore of the barbecue season, is Beijing's most prestigious two barbecue grills, two stores south and the north, known as "南宛 North season," said. Barbecue Wan Kangxi was built 25 years (AD 1686). Initially owner Wan with a buddy, push the car, on the home barbecue moxibustion son to the Xidan area in Xuanwu street selling barbecue. Until Qing Xianfeng years (AD 1851-1861), was _set_ up in fixed Xuanwumennei Street facade, the franchise roast beef, grilled beef quality tender and delicious, sweet seductive. Barbecue season opened in the late Qing dynasty (AD 1874), the owner called the quarter Tak Choi, initially in the scenic Shichahai Yinding Bridge warn sell-side barbecue. To 1920 was built on the north shore of Shichahai shop, specializing in roast lamb. Baked lamb with pulp slippery America, people food is too long. History experts AIXINJUELUO • Pujie poem was donated barbecue season: "small building shimmering ripples corner, leaning against each draw bar Jiuyao love Rinpu unlimited female lamb flavor, red scrap of wood stove wood scraps shift Sparse trees worthy of wonder cold quiet. tours, Xiao Qing month with drunk fragrant. busy still munching, Feng Huan long sword mo yung bomb. " Practice Raw material Ingredients: lamb (or beef) slices 500 grams. Ingredients: 150 grams of green onions, parsley (cleaned and disinfected) 50 g. Spices: cooking wine 10 grams, 75 grams of soy sauce, ginger 40 grams, 5 grams of MSG, sugar 25 grams, 30 grams of sesame oil. Method 1, lamb _select_ion and "lamb" requirement basically the same. Such as beef, weighing 150 kg or more should use age of four or five animals Nishiguchi Jie cattle (ie castrated bulls) or cows. A 150 kg heavy bulls can eat grilled meat only 20 kilograms, that "the brain", "pork", "loin" and other three parts, "the brain" is a layer of meat, fat, thin layer, "ribs "" loin "are fresh meat. 2, the meat material _select_ed, first remove the meat ribs, meat, dates, bone bottom, fascia, etc., and then into the refrigerator or freezer in the freezer (to make a good cut of meat tissue hardening), and then press the "lamb" in slicing method to slice. Due to the high temperature barbecue child moxibustion, the meat should not be cut too thin, 500 g fillet 50 (length 16.5 cm, width 3.3 cm) or so, then the meat into three segments cross twice, you can bake food. 3, after the barbecue moxibustion sub-pan, with raw sheep tail oil rub. Then the soy sauce, mirin, ginger, sugar, MSG, sesame oil (some also put eggs) together in a bowl and mix thoroughly, etc., to cut the meat into the sauce in a little dip. Then chopped onion (length 3.3 cm diagonally silk) placed the child on a barbecue moxibustion, then dip on good meat onion, grilled side edges with a special Otake chopsticks (length 50 cm) flip. After grilled onion soft, spread the meat and onion, put parsley (cut into sections 1.32 cm of) continue turning until the meat was pink and white (beef is purple) when poured into a dish, it significantly biscuits and garlic to eat, you can eat on a gherkin.
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Korean barbecue
Material Beef 300 g A (1 tablespoon sugar, 2 tablespoons sake, pear quarter) B (Korean soy sauce 2 tablespoons chopped green onion 1 tablespoon garlic 2 tsp sesame oil 1 tsp sesame seeds 1 tablespoon), vegetables (lettuce, sesame leaves, green pepper, Qi Keli, etc.) amount. Half onion root C (half teaspoon chili powder, half teaspoon of sesame oil, a spoonful of salt fifths), garlic 3. Seasoning Miso 2 tablespoons half tablespoon chili sauce, garlic and a half teaspoon of sugar and a half teaspoon, half teaspoon chopped green onion, 1 tsp sesame oil, 1 tsp sesame noodles, stir and serve these Practice 1 beef cut into appropriate size, plus A, put about 1 hour to allow spices immersion 2 Wash the vegetables, water control. Sliced garlic. The onion cut into 7 cm, thickness 3 mm size, soak in cold water, water control, plus A in a bowl 3 1 plus B marinated beef. Hand-dipped easier seasoning mix 4 first with [thin piece baking] warm-up 7 minutes, then add chicken, with [thin piece baking] baked seven minutes, remove the reverse, and then baked for 7 minutes to remove. 5 favorite in the leaves, put barbecue, green onion, garlic and spices sauce. While eating broth
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Hungary barbecue
Raw material Beef (cut into 3-4 cm squares) 600 g Vegetable oil 20 g Chili powder 1/2 tablespoon Cumin 1/2 tsp Garlic (sliced) 4 Salt 1/2 tsp Water 300 ml 4-5 tomatoes 2 green bell pepper Starch 0.5 tsp Practice 1 Heat vegetable oil, under chili powder, cumin and garlic flavor Stir to pieces under the beef fry color. Add water and salt to a boil, simmer for about one hour piecemeal. 2 tomatoes, cut into pieces, green bell pepper cut into thick wire, and then add the pot and simmer for half an hour. If the soup more will be added starch sauce is thick. With food Rice or mashed potatoes. Eat The beef pieces sung in four of the dish, pour a little broth with 3-4 tablespoons of rice or mashed potatoes. Eating with knife and fork. Feature Color Hongliang, meat soft and flavor. Winter family for dinner.
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Indonesian satay barbecue
Is lamb, chicken, beef or pork, cut a small piece of string on the bamboo charcoal open-rack baking, stained with sweet sauce or spicy peanut sauces, light and refreshing and nutritious.
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Grill Sushi
Ingredients Japanese or Korean large sheet of nori, a barbecue, a carrot, 250 grams of rice. (In the supermarkets are selling) Seasoning Japanese soy sauce 1 teaspoon (or soy sauce), salt 1/2 teaspoon of sugar, 50 grams of white vinegar 1 tsp wasabi. Practice 1 cooked rice, boiled rice slightly soft, add sugar (sugar and water ratio 4:6) a teaspoon, stir in salt, vinegar. 2 Take a plastic wrap, flat on a cutting board, a top covered with seaweed, marinated rice on the nori tile. 3 close to his side to put a barbecue, a fine root radish, green mustard some point. 4 together with seaweed along the inner core wrapped barbecue rice, carrots, etc., rolled together, roll tightly into a cylindrical can. 5 with a sharp knife, cut a section of the boots, put in a dish, you can enjoy it.
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Nutritional eating meat
1 recipe Use aluminum foil. Shop online baked layer of aluminum foil, can eliminate carcinogens in direct contact with food, you can also use aluminum foil food wrap and bake. Recipe 2 Choose fresh ingredients. Sausage, ham and other meat products often add nitrate, Acrylic nitrate preservatives, this material combines with the protein, easy to form nitric acid amine carcinogens. Therefore, buy less processed or reproduction of such foods. Recipe 3 Eat antioxidant foods. Barbecue process easy to produce carcinogens, can be equipped with foods containing antioxidant nutrients, such as vitamin C, vitamin A, vegetables, choice of green peppers, carrots, onions foods as chicken, bacon and a lot of the process can also be used onions, garlic, ginger and other seasonings, but also with other mushrooms, mushrooms and other mushrooms. Recipe 4 Barbecue sauce diluted salt. Barbecue sauce diluted with water or re-seasoning, such as soy sauce, add the lemon juice, minced garlic and mint leaves, it will not take in too much salt.
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Advice for those who love barbecue:
Try to avoid eating a outdoor barbecue. 2 barbecue strictly controlled temperature to avoid scorched. 3 If homemade barbecue in advance with garlic, lemon juice, seasoning, tomato sauce and brush. 4 eat barbecue while squeezing some tomato sauce, lemon juice as a seasoning; 5 Eat more fresh raw vegetables, and barbecue with food, in order to get as much antioxidant, anticancer ingredients, and promoting carcinogens discharged dietary fiber.