Roast lamb chops. Tell me about it.

When it comes to eating, the constant love since childhood is barbecue, whether it's Xinjiang mutton kebabs, roast whole sheep, iron plate beef and sheep barbecue in Korean restaurants, kebabs in night markets, or driving out for an outing with friends in summer, barbecue whatever you want to make this meal very active in taste and operation, so friends gathering for barbecue is really one of the best choices, which can deepen the feelings between friends and have a lot of interaction. So what types of barbecues are there? What ingredients are the best cuffs?

The raw materials and ingredients of open-air barbecue are barbecued directly on the fire, which is the type of barbecue that we often have camping picnics. Marinate the raw materials, cut them into appropriate sizes, put them in iron labels, and open them repeatedly on an open stove or bonfire. During this period, it is easy to be burnt or pinched by spices such as pepper cumin, so the barbecue operation is generally demanding, but you will find that even if the cooked food is not delicious, you are still very happy, right? Some people will rob you of life. This is the fun of eating barbecue, and the real barbecue is really delicious, isn't it?

In fact, it is rare to bake mud in the mud now. Most of the dishes are used by specialty restaurants to make signature dishes. After the chicken and fish are salted, they are wrapped with pig's net oil and lotus leaves, then wrapped tightly with yellow mud and baked in the fire. In Xinjiang, the summer temperature is too high, and the surface temperature reaches 68 degrees. Xinjiang people bury the wrapped chicken in the ground and can eat it after 8 hours. The characteristics of mud roasting are tender outside and tender inside.

Bamboo roasting is similar to mud roasting, but the difference is that raw rice, meat and vegetables are sealed in bamboo, roasted slowly with low fire and turned constantly to make it original, fresh and elegant, and this is the only roasting method that can add rice as the staple food.

Fry and bake with iron plate and wok, and season with edible oil as medium at any time. The most important thing is that liquid seasoning can be added to the frying and baking, so that the seasoning juice can penetrate into the raw materials better, get rid of the traditional fixed mode of only putting pepper cumin, and have unique flavor, fuller juice and softer texture. In fact, due to geographical restrictions, many people may not have eaten bamboo roast and mud roast, but most people have eaten open-air roast and fried roast, and there is no difference between north and south in barbecue. They all like it or not.

Bian Xiao especially recommended that all the materials mentioned here were not bought on the street, but baked in the stove at home when I was a child. The materials don't need to be treated, so I have to put them in the stove and wait ... There is only one or two layers of corn left, which is the same operation. Steamed bread on the eaves of the stove tastes really different. The original flavor is not processed. Potatoes are white and hot, corn is chewy and fragrant, and the steamed bread layer is baked to the golden skin. Sometimes it's not food, but the taste of hometown, family and memories. Do you remember the fire when you were a child?

For Bian Xiao, a pure northerner, there is nothing particularly good to recommend. I can't live without beef and mutton anyway. Roasted lamb chops are one of my favorite foods. It is my duty to eat large pieces of meat and teppanyaki roast beef. As for the second kind, it may be chicken wings and chicken gizzards. I don't know much about seafood. I've only eaten squid and scallops, but I still think mutton is stronger. Anyway, there is no meat and no joy. Barbecue is supposed to eat meat, right?

Although many vegetables are delicious to bake, I have eaten a huge eggplant in Sanya before, and only ate part of it without eating the skin. It was really delicious. Bian Xiao still has a lot to eat. You can leave a message below to talk about which ingredients are your favorite when baking.

I believe everyone likes barbecue, but because of the high cost of charcoal, most barbecue stalls use inferior charcoal instead of charcoal for heating, or coal is doped with a lot of toxic substances, and barbecue is not very hygienic. I hope everyone will pay attention to adjusting their diet, don't be greedy for food and spend this winter happily. .....