Barbecue Techniques
Since the Suiren clan started the fire by drilling wood, our ancestors have bid farewell to the old era of eating raw and blood. Chinese cuisine has started a new page, and barbecue is the earliest cooking technique in China. Its original name was "zhi", which refers to the narrow definition of "zhi", which means picking up or putting on meat utensils and holding them over or hanging them over a fire to grill and eat. Before the Xia and Shang dynasties, it held a monopoly position, and it was only after the emergence of bronze cookware that the proportion of baked goods in meat products gradually decreased. But its techniques are more advanced. People know how to use different firepower to roast different types of food and different parts of the same food, and use salt, wine, pepper, spices, and sauce to apply while grilling. There are records of roasting in the Book of Rites and the Book of Songs. In different eras, there were various types of "baked goods" such as "roasted lamb meat" in the Xia and Shang dynasties, "cannon dolphin" in the Western Zhou dynasty, "cannon rabbit" in the pre Qin dynasty, "camel hump baked" and "heavenly heart baked" in the Sui, Tang, and Five Dynasties, "bone baked" and "roasted deer" in the Song and Yuan dynasties, and more baked goods in the Ming and Qing dynasties, such as "hanging furnace meat", "roasted oil liver", "roasted meat skin", etc.

Barbecue is a technique that can maximize the freshness and nutritional content of ingredients, and it can comprehensively improve the quality and taste of ingredients. After barbecue, part of the water is removed, and the essence of raw materials is concentrated. The taste is more fresh, tender and smooth. With seasoning, it forms a rich and unique food, which is the fundamental reason why barbecue is popular with the public.

Barbecue is suitable for the production of various raw materials, and its techniques mainly involve the selection of raw materials, adjustment of firepower, knife handling, and seasoning ratio.

Raw material selection:

The principle of choosing suitable barbecue is 1. Frugality principle, which is the principle of economy; 2. The principle of fast serving and easy operation with high efficiency; 3. Meet the requirements of dish color, aroma, taste, and shape, and protect the nutrition of the ingredients; 4. Hygiene and healthcare principles.

Firepower adjustment:

The firepower of barbecue determines everything. Barbecue ingredients come in different sizes and shapes, and can be classified into traditional fire grilling and modern electric grilling according to the stove. Electric barbecue has high firepower, stable firepower, and is easy to operate, but its drawback is that it is not conducive to diners seeing, smelling, and experiencing the traditional barbecue food culture atmosphere. Traditional barbecue has simple equipment and difficult to control and control the firepower, so it is necessary to frequently add fuel, observe more, and flip more to ensure even firepower, without burning or burning. The internal temperature of charcoal fire can reach 600 ℃, and within a distance of half a foot, the temperature can quickly rise to 300 ℃. If the fire is concentrated at a straight angle, attention should be paid to adjusting the size of the fire, the distance between the grilled food and the fire [within half a foot, one and a half inches outside], and the barbecue angle.

Knife processing:

In order to be frugal and serve quickly, it is necessary to perform knife cutting to cut large and thick food into shapes that are suitable for grilling and can be quickly baked. The requirements for barbecue knife workers are strict, and attention should be paid to: 1. Selecting knives, grinding knives, and protecting knives; 2. Operating force, angle, and blade location; 3. Familiarize oneself with various flower knife techniques and practice diligently. Only with proper knife handling can it be easily baked, matured, flavorful, and shaped.

Seasoning ratio:

It mainly refers to the adjuncts and seasonings applied to grilled food during grilling. Before grilling meat, pour a little hot broth over the ingredients to make the meat softer, while pouring cold water can shrink and harden the fibers of the grilled meat. You can also coat the ingredients with batter and thicken them, forming a protective film under high temperature to protect their color, taste, shape, and nutrition. For some vegetarian dishes, in order to increase their taste and nutritional content, it is necessary to add oil to the seasoning. When using seasonings and seasonings, fully consider the special characteristics of grilling, so that the condiments do not burn or lose their flavor, which can help and comprehensively improve the quality of the food.

Demonstration dishes

Grilled lamb crisps

Ingredients: A 150g portion of lamb crispy bone steak (located at the crispy bone area of the lamb abdomen), measuring 5 inches in length, 3 inches in width, and 0.5 centimeters in thickness

Seasoning: 2 grams of salt, 1 gram of ginger juice, 1 gram of onion powder, 2 grams of Thirteen Fragrances, 2 grams of spicy noodles, 5 grams of salad oil, 5 grams of cumin powder, and 5 grams of hot broth.

Production: 1. Use a knife to cut at least one-third of the lamb bone and meat joint, and mark the meat surface with multiple cross shaped knives. Dispose of both sides in this way.

2. Heat the broth and dissolve the salt. Add ginger juice and apply it to the meat. Soak for ten minutes.

3. Add thirteen spices, spicy noodles, and onion powder to the salad oil, stir well, and brush on top of the meat. Sprinkle with cumin powder.

4. Place the iron mesh on high heat and grill for three to five minutes, then grill the other side.

Features: Fresh and delicious, rich cumin.