stonecrandall Chapter 366
Chapter 366
In the live broadcast room, Zhu Xiaoming saw the skyrocketing number of fans, and he was more energetic, just like beating chicken blood.
"Family, barbecue is a superb dish, made with pork, beef, vegetables, seafood, etc. Unique flavor, long history, rich aroma and delicious taste, can greatly improve the appetite. It is worth mentioning that modern roasts are not the same as those in slash-and-burn farming. "
I didn't expect to eat a barbecue, but also learn knowledge, and fans who follow the trend, while eating with relish, while comfortably brushing the teasing.
Unexpectedly, the manager of this barbecue restaurant is still a learned coffee, no wonder he thought of relying on Brother Tian's prestige to make money for the first time, and he could also obtain Brother Tian's consent.
"There are two pictures in the Complete Portraits of the Han Dynasty, one from the vermilion stone chamber and one from the stone carvings of Xiaotangshan Tomb Road, both of which depict the barbecue of ancient people, both of which are Han Dynasty works.
"Barbecue is a well-known specialty dish in China, and whenever there is snow, the room is warmed to admire the plum and eat the roasted mutton." The earliest roast was made by cutting beef or lamb into cubes and soaking it in chopped green onion, salt, and soy sauce for a while. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, the Mongols cooked large pieces of beef and mutton lightly, and then roasted them with cow dung. In the middle of the early Qing Dynasty, after continuous improvement and development, the barbecue technology was perfected day by day. In the twenty-fifth year of Daoguang, the poet Yang Jingting praised: The taste of barbecue in harsh winter is delicious, and the front of the big wine tank is surrounded by a large wine tank. The fire is the most suitable for tenderness, and the snow day is drunk to burn the knife. "
Located on Xuanwumen Inner Street, Barbecue Wan and Shichahai North Shore Barbecue Season are the two most prestigious barbecue restaurants in Beicheng. The two stores, one south and one north, are known as the south and north seasons. Barbecue was built in the 25th year of the Kangxi Dynasty. Initially, the owner Wanmou took his guys, pushed a cart, put barbecue meat on it, and sold barbecue meat along the street from Xuanwumen to Xige. During the Xianfeng period, a fixed façade was set up on Xuanwumen Inner Street, specializing in roast beef. The roasted beef is tender and delicious, with an attractive aroma. The barbecue season opened in the early years of Tongzhi, and the owner was called Ji Decai, who initially set up a stall to sell barbecue meat by the scenic Shichahai Yin Ingot Bridge. It was not until 1920 that a shop was established on the north shore of Shichahai, specializing in roast lamb. The roasted lamb is smooth and creamy, which makes you want to eat for a long time. "
A long list of introductions smashed over, stunning fans.
They all know that the delicacy of barbecue has a long history, but they didn't expect that there was such a big attention.
In general, people are only faithful to their palate, who cares about history.
Someone launched a barrage: "I know that there is a barbecue restaurant, which is very delicious, and it is not different from Shangpin barbecue."
"
Well, Huangjia barbecue is a famous traditional flavor of the mountains and easts, and it is called the "four specialties of Zhangqiu" along with Zhangqiu green onions, Longshan millet, and Mingshui fragrant rice.
The famous Huangjia barbecue originated from the ancient city of Zhangqiu - Xiuhui Town. The Huang family barbecue is the ancestral inheritance of the Huang family at the end of the Ming Dynasty, with a history of more than 300 years, because of its whole pig roasting, unique production technology, soft and tender skin, fragrant and delicious, as early as the Qing Dynasty, and was brought into the court by the famous merchant Jia Mengluochuan, and was praised by Empress Dowager Cixi.
After the reform and opening up, Huang Wuzhong, a descendant of the Huang family, created the Huang Family Barbecue Authentic Building after more than ten years of grinding. The "Wuzhong Huangjia Barbecue" produced by Wuzhong Huangjia is famous inside and outside the province for its strong flavor, crispy skin and tender meat, fat but not greasy, and has been stored for a long time inside and outside the province, and is welcomed by all walks of life. "
Seeing that the Huang family's barbecue is so popular on the barrage, fans want to know his production process.
Qi Tian happened to take a few pieces of roasted meat, put them on the baking sheet, and slowly roasted them.
After the pigs are slaughtered, the internal organs are removed, the hair is removed, the hair is cleaned, and the bones are cut at intervals of about 2 cm to a depth of about 0.5 cm. For the thick meaty part, first slice into two layers, and then cut the vertical knife at intervals of about 2 cm, and rub the ingredients after the whole pig is cut.
Grind the ingredients into powder, put all the ingredients into a basin and stir evenly and rub them on the pork, rub the ingredients deep in the cut meat strips, and marinate for about 30 minutes after rubbing. Use a double meat hook to hook the pig's rear triwishbone, hang it upside down, use the straw section to stretch the hind elbow and the pig's breech, and then use a strip made of steel bar to jam the outside of the pig's waist to form a barrel, and then use the straw to support the pig's breech and breech to round up the pig body and facilitate uniform heating during roasting.
The oven is lit with wheat straw, 40 kg of wheat straw is thrown into the furnace to burn it fully, and then the air outlet is blocked with stone slabs and coal ash. Paste the white paper on the edge of the pig's open meat to prevent pollution, put the propped pig on the stove, buckle a large pot on the stove, and paste it with soil, so that green smoke can come out slightly.
After 45 minutes from the time the stove is closed, the roast is cooked, the cauldron is lifted, the roast meat is lifted and hanged, the charred outer layer of the pork skin is scraped with a knife, and then the meat is cut into thin slices and can be served.
Qi Tian looked at the program of the barbecue sent by someone in the live broadcast room, and followed the step-by-step roasting.
It wasn't long, and the baking tray smelled of fragrance.
It is really crispy skin, soft and tender meat, fat but not greasy, and has a long aftertaste.
It
is best to use lamb meat from that year, and it is fresh meat slaughtered on the same day, cut into small strips, or cut into smaller pieces, depending on the size of the pliers and the width of the stove.
Each skewer is 4 lean meats and 1 fat meat. Be careful to keep each string the same distance. When starting the skewers, use the length of the meat skewer to compare with the width of the stove.
"There is a famous dish in my hometown, Naankeng barbecue, in which the skewers are soaked in water with onion slices for about 15 minutes, 10 skewers are taken out, placed on the oven that has burned anthracite to red, placed neatly grilled for a few minutes, and after seeing the meat change color, all the roasted meat is picked up and grilled on the other side. After a few minutes, turn it over, then sprinkle cumin and chili noodles on top, then pick up half of the meat skewer and press the other half a few times to make the seasoning taste, then flip the other side and do it again, then sprinkle salt and do it again, master the heat and you can basically eat.
"There is also Mongolian barbecue, which is also quite famous, and the authentic flavor of the horseback people is grilled. When you've entered the yurt, drank the milk tea, and received the hada handed over by the hospitable wrangler. When you gather around the roaring bonfire and enjoy the aroma of barbecued meat sent by the gentle breeze of the grassland, you will definitely think of "windblown grass and low cattle and sheep".
In Mongolian barbecue, each guest selects their favorite food, adds ingredients and seasonings, and then the host chef quickly heats and stir-fry it with a long chopstick on a special giant oven to maintain the original flavor of the food. "
It's a veritable mukbang, and fans are talking about barbecue around the topic...