If it is said to be any dish, it may not be a few dishes when it is baked, but you have to ask the host to see if this cooking method meets the rules of the competition.

"Uncle, Feng Lei, the two of you go to the direction of 8 o'clock, 50 meters away to carry a barbecue grill. ”

"Lingyun, come with me to get vegetables and ingredients. ”

"Master, do you want to barbecue?"

Ling Yun was a little surprised, and then he understood a little, when it comes to the degree of human acceptance of unfamiliar food, barbecue meat always comes first, which is a species characteristic inherited from primitive society.

The English name of barbecue is barbecue (commonly known as BBQ), which may be from the Caribbean.

Due to the smoke generated when roasting meat, common barbecues are done outdoors.

However, many restaurants have also developed the dining style of indoor barbecue, in Asian countries such as this and Bangmao countries, it is called a barbecue restaurant or a barbecue restaurant, that is, there is a barbecue grill or grill tray built in the table in front of each seat indoors, put charcoal or use a gas stove and an electric grill, set up a net rack or railing, grill tray or oven to allow consumers to cook raw meat or raw food by themselves.

And Huaxia barbecue is slightly different from the so-called BBQ.

Archaeological experts found two portrait stones engraved with barbecue skewers in a late Eastern Han Dynasty portrait stone remnant tomb unearthed in Wulipu Village, Linyi City, Lunan Province, and found that the figures seen in these two paintings are Han people, and the meat skewers they grill are beef and mutton skewers. These two kitchen drawings reflect the folk food customs of southern Lunan before 1800.

Speaking of human language, it means that 1800 years ago, barbecue was already very popular in the Lunan region of China.

From the Neolithic period to the pre-Qin period, roasting was the same as burning, burning, and burning.

With the progress of cooking, although water cooking and oil cooking methods appeared, the roasting method did not disappear, and there were many more tricks.

Up to now, there have been a variety of roasting methods such as white roasting, mud roasting, paste roasting, skewer roasting, red roasting, pickling roasting, crisp roasting, hanging paste roasting, dough roasting, fork roasting, hook roasting, grate roasting, open oven roasting, iron pot roasting, oven roasting, bamboo tube roasting, bonfire roasting, etc., showing the deliciousness of barbecue, which is very attractive and attractive for people.

Many cities in China have their own unique barbecue methods, such as grill plates, iron plates, iron nets, and long stoves, most of which are charcoal fires, and the carbon used in different regions is also different.

In terms of taste, the barbecue in the north is more particular, and the ingredients, marinating, and stirring are all very important. For example, the dipping sauce specially prepared for barbecue and the cumin mixed with meat are very special.

To put it simply, foreign BBQ and Chinese barbecue are almost two different things.

Chinese barbecue is more elaborate and complex, not only the roasting skills are complicated, but also the ingredients and sauces are very complicated, such as eggplant, and foreign BBQ is at most white roast or cumin.

Unlike Huaxia, there are those with minced garlic, some with vermicelli, some with minced meat, some with peanuts, and some with cumin pepper noodles, the flavors are varied, and there is always one that suits you.

In addition, the ingredients of the two are also a little different, BBQ is mainly roast beef and mutton, while Chinese barbecue is nothing to roast!

From vegetables to fruits, from pasta to meat, from skin to blood, from meat to bones, from internal organs to organs......

There is nothing that can't be baked, and there's nothing that can't be baked.

Therefore, Chinese barbecue is more all-encompassing than foreign BBQ, and the taste is also better.

"Master, which one should we choose for this charcoal?"

Ling Yun pointed to more than a dozen kinds of charcoal in front of him and asked, Ma Tianyao pinched his chin and smiled.

"There are two types of grilling: direct grilling and indirect grilling. Direct baking is divided into open fire and dark fire, and indirect baking is also divided into iron plate, stone plate, copper plate and so on. As a result, the requirements for charcoal plots are also different.

There are three types of charcoal that are suitable for grilling. One is log charcoal, the second is machine-made charcoal, and the third is industrial coke. The most environmentally friendly and suitable for this is naturally log charcoal.

The log charcoal is divided into fruit charcoal and miscellaneous charcoal, fruit wood is, apple, pear, hawthorn and other hard wood charcoal burned out of charcoal, this charcoal roasted out of the taste with the fragrance of fruit wood, naturally better, and miscellaneous wood including poplar, acacia, pine and other cork barbecue taste general. ”

"Which of the ingredients and sauces do we choose?"

"Black pepper powder, paprika powder, chili paste, barbecue sauce, honey, white sesame seeds, cumin powder, tomato juice, garlic chicken powder, blending oil, garlic chili paste, egg white......"

Ma Tianyao said as she used the identification function to start searching for the ingredients, and after finding it, the two began to discuss what to bake.

"Master, what are we going to bake?"

"The more things, the better, anyway, a sheep is a herding, and a flock of sheep is also a herding. There are 500 judges, and the number should be large enough, but also the variety should be sufficient. ”

As soon as he finished speaking, Ma Tianyao pinched his chin and admonished.

"By the way, in addition to the things we often bake and must bake, it is best to consider two factors, one is suitable for children, and the other is suitable for people who are not very spicy. ”

"Then make cumin and spicy flavors. ”

"Hmm. ”

After the two agreed, they began to carry baskets to buy in large quantities, this time there were many people, and they had to take a little more.

In addition to meat skewers, which are essential for barbecue, there are also fish and squid, crayfish, oysters, scallops, and more.

The other two also prepared chicken wings, creamy steamed buns, corn, sweet potatoes, bananas and so on for children.

The four of them were full of a large number of things, and went around the door on the left with the flow of people.

came to her own operating table, Ma Tianyao first sorted out the things, then built a barbecue grill with the bald uncle, and after successfully lighting the fire, she began to assign tasks.

"Feng Lei, Ling Yun, the two of you are responsible for handling the ingredients, remember to clean it up. ”

"Okay!"

"Uncle, this time I give you a chance to perform, spicy crayfish will do it, right?"

"Of course!"

"Then give the foreigners a must!

"I'm doing it alone?"

"If you can make fried shrimp at the level, then you can do it alone. ”

The bald uncle waved his fist excitedly.

"Don't worry, we've worked at a barbecue stall before!!"

As soon as he finished speaking, a staff member came over.

"Sorry, according to the rules of the organizers, you can only cook barbecue food......"

After a short period of communication, Ma Tianyao realized that although people are allowed to make barbecue, it is limited to 'barbecue', which is literally understood, that is, people only allow you to cook something directly or indirectly through an open or dark fire.

Spicy crayfish like the one she gave to the bald uncle was not allowed, because in terms of method, it was already a two-course dish.

Helpless, Ma Tianyao could only give up this plan and turned her head to explain to the bald uncle.

"Then you go and help Ling Yun and them wear skewers, I'll start preparing first, and I'll bake ...... later."