Zhong Tianzheng thought to himself: fried liver oil bright sauce red, liver sausage fat, thick flavor but not greasy, thin but not watery. Fried liver is a Beijing snack developed from the folk food of the Song Dynasty "boiled liver" and "fried lung", which is made of pig liver and large intestine as the main material, garlic and other auxiliary materials, and starch thickening. In the Qing Dynasty, there were two kinds of manufacturers and sellers of fried liver: shop noodles and shoulder picks. Ginger, pork liver, pig intestines, star anise, garlic, yellow sauce, soy sauce, cooked lard, vinegar, alum, starch, pork bone broth, refined salt, production method: wash the intestines, coil them into several bundles, tie them with ropes, cut the intestines from one place, put them in a pot of cold water, cook them until the chopsticks can be pierced, scoop the intestines into cold water, wash off the oil of the intestinal skin, cut them into small pieces, wash the pork liver, cut them into diamond-shaped slices, pour the cooked lard into the pot, heat them with a strong fire and put them into star anise, and then put in the yellow sauce, ginger, Soy sauce and garlic paste, fry into a thin paste of mature garlic, heat the pork bone broth, put in the pig intestines, when boiling, skim off the oil slick, put in the pork liver and soy sauce and cooked garlic paste, raw garlic paste, refined salt and stir well, after the soup boils, immediately thicken with starch, then boil, sprinkle with monosodium glutamate and stir well. During the Tongzhi period of the Qing Dynasty, Huixianju in Qianmen Xianyukou Hutong invented the method of making fried liver without thickening, and Huixianju is considered to be the creator of fried liver. The name fried liver, in fact, is mainly pork fat sausage, and pork liver only accounts for 1/3. The production method is to soak and knead the pig intestines with alkali and salt, wash them with water and vinegar before cooking. After boiling, switch to a simmer and cover the pot so that the intestines are cooked thoroughly without running oil. After it is ripe, it is cut into 5-minute long pieces, commonly known as "thimble sections", and then the fresh pork liver is washed and sliced obliquely into willow leaf-shaped strips with a knife. The condiment is to put the big ingredients in the boiling oil, put in the raw garlic after frying thoroughly, put in the appropriate amount of yellow sauce immediately when the garlic turns yellow, fry it and put it in the jar for later use. In addition, make some good mushroom soup. After the ingredients and condiments are ready, start making fried liver. First, put the cooked intestines into the boiling soup, then add the garlic paste, chopped green onions, the same "ginger" and mushroom soup, then put the raw liver strips into the pot, thicken them with starch, and finally sprinkle a layer of smashed garlic paste. After Huixianju's fried liver became famous, small restaurants and snack bars in Beijing Sijiucheng have successively added fried liver, and witticisms with fried liver have also appeared on the market, such as scolding people and saying: "How can you be like fried liver, heartless." The sarcasm of people and things that kill each other said: "Zhu Bajie eats fried liver and mutilates his own flesh and bones." Beijing fried liver has a long history, is the Song Dynasty folk food "boiled liver" and "fried lungs" developed, Qing Dynasty Tongzhi years, Hui Xianju to do not thicken the method of production and sales, at that time the capital had spread "fried liver does not ----thicken, boil the heart and lungs" after the break. When eating fried liver, you should sip it around the bowl with small buns. ”

"There is also a saying about this dish. The system said. "The choppy heart and lungs are removed, and the sauce is thickened, and the name can't be called braised fat sausage, but fried liver, which may be attractive. If someone asks why it's called fried liver, you say that the liver has been fried. The brother listened very well and did what he said. The brother soaked the fresh fat pork intestines with alkali and salt, kneaded them, washed them with water and vinegar, and simmered them over a simmer; after the intestines were ripe, they were cut into small pieces, and the fresh pork liver was sliced into willow leaf-like strips. Then prepare the ingredients, and the ingredients are also very particular. Boil the food first, fry the ingredients thoroughly, add the raw garlic, and fry the yellow sauce when the garlic turns yellow, and the garlic sauce is ready. In addition, it is necessary to boil a good mushroom soup for later use. After the ingredients are ready, you can make fried liver. First, put the sliced cooked intestines into the boiling soup, then add the garlic sauce, chopped green onions, minced ginger and mushroom soup, then put in the sliced pork liver, thicken it immediately, and finally sprinkle with garlic paste, and the fried liver is ready. The soup sweat is crystal clear, the pig intestine is fat and soft and rotten, the liver is tender and fragrant, light and not greasy, mellow and delicious, the fried liver is worthy of being the snack fried liver in the capital" is the end of the Qing Dynasty by the fresh fish mouth outside the front door "will be immortal" of the "white water offal" improved, the white water offal is cut into segments of the pig intestine, liver, heart, lung and seasoning with white soup boiled, because it does not pay attention to the condiments, the production is simple, and it is not popular for a long time. So the shopkeeper removed the heart and lungs and renamed it "fried liver", which was unique in Beijing snacks for a while. The fried liver condiment is to put the ingredients in the boiling oil, put in the raw garlic after frying thoroughly, and put in the appropriate amount of yellow sauce immediately when the garlic turns yellow, and fry it and put it in the jar for later use. In addition, make some good mushroom soup. After the raw materials and condiments are ready, the fried liver is made. First, put the cooked intestines into the boiling soup, then add the garlic paste, chopped green onions, the same "ginger" and mushroom soup, then put the raw liver strips into the pot, thicken them with starch, and finally sprinkle a layer of smashed garlic paste. The so-called fried liver is not fried, but boiled, and in addition to the liver, there is also fat intestines, and fat intestines are generally more than liver. Finally, put the starch, because it is thicker, you have to keep stirring, and it still has a feeling of "frying". ”

Ingredients for making authentic Beijing fried liver: fat sausage, pork liver, mushroom soup, pork bone soup, cooking wine, starch, soy sauce, Sichuan pepper, spices, cinnamon, cumin, bay leaves, green onions, ginger, garlic. Blanching of fat intestines: After the fat intestines are cleaned, pour cold water into the pot, add fat intestines, peppercorns and cooking wine to the cold water and blanch for 5 minutes after the pot is boiled. Put the blanched fat intestine knife into the pot, add water (the amount of water added is subject to the ingredients just now, do not do too much), cooking wine, Sichuan pepper, ingredients, cinnamon, bay leaves, cumin (slightly more), green onions, ginger, boil for 40 minutes, filter out the seasoning and set aside. Blanching pork liver: cut the pork liver into thin slices, rinse and rub it repeatedly with water until there is no blood stain (the pork liver is slightly white), pour cold water into the pot, add pepper to the cold water, add cooking wine and pork liver after the pot is boiled, turn off the heat (stir with chopsticks to heat evenly), stir for 30 seconds, and then remove it. Stir-fried liver production: Pour pork bone broth, mushroom soup, boiled fat intestine soup, fat intestine with soy sauce for 10 minutes after boiling, add pork liver, add starch to thicken, and finally sprinkle more minced garlic out of the pot. Ingredients: 250g of haggis, appropriate amount of starch, 1 head of garlic (if you don't like garlic, you can put less) and prepare the raw materials. Knife the garlic, taking care not to be too small. Add the haggis and garlic. Remove debris. Add pepper, add water starch, and bring to a boil. Pig liver is rich in iron and phosphorus, which is an indispensable raw material for hematopoiesis; pig liver is rich in protein, lecithin and trace elements, which is conducive to children's intellectual development and physical development; pig liver is rich in vitamin A and often eats pork liver, which can gradually eliminate ophthalmic diseases. According to modern medical research, pig liver has a variety of anti-cancer substances, such as vitamin C, selenium, etc., and the liver also has a strong anti-cancer ability and anti-fatigue special substances. The liver is the organ that stores nutrients, and at the same time it is a detoxification organ, constantly exerting its detoxification role, after being metabolized by the liver, toxic substances and detoxification products can be excreted with the secretion of bile, so the normal liver itself is non-toxic and can be eaten with confidence. Pig liver can be classified: yellow sand liver, oil liver, pig mother liver, blood liver. Yellow sand liver body is soft and yellowish. The liver body of oily liver (cotton liver) is particularly soft and shiny. The liver of the pig mother is rough and hard, and the root color is slightly blue with reticulated roots. Blood, liver, and body congestion often oozes blood, and the color is slightly blue and fishy.

"I'll explain. The system said. "100 grams of food contains 21.3 grams of protein, 4.5 grams of fat, 1.4 grams of carbohydrates, 11 mg of calcium, 270 mg of phosphorus, 25.0 mg of iron, 0.40 mg of thiamine, 2.11 mg of riboflavin, 16.2 mg of niacin, 18 mg of ascorbic acid, and vitamins A, B1, B2C, etc. Nourish the liver and eyes, nourish the blood. It is used for blood deficiency and chlorosis, night blindness, eye redness, edema, beriberi and other symptoms. Pig liver is sweet, bitter, warm in nature, and returns to the liver meridian; it has the effect of nourishing the liver, brightening the eyes, and nourishing the blood; it is used for blood deficiency and chlorosis, night blindness, eye redness, edema, beriberi and other symptoms.

It is suitable for people with weak qi and blood, yellowish complexion, iron deficiency anemia; suitable for people with blurred vision, night blindness, xerophthalmia, post-measles corneromalacia, internal and external pamperon and other eye diseases; suitable for cancer patients and after radiotherapy and chemotherapy; suitable for people with anemia, people who often work in front of the computer, and people who love to drink; people with high blood pressure, coronary heart disease, obesity and high blood lipids should avoid eating pig liver, because the cholesterol content in the liver is high. Pork liver that is diseased and discolored or has nodules should not be eaten. It is suitable for people with weak qi and blood, yellowish complexion, iron deficiency anemia, and blurred vision caused by insufficient liver blood. "Daughter: Food Treatment": "The Lord has a clear eye." "Avoid eating: suffer from high blood pressure, coronary heart disease, because the cholesterol content in the liver is high. Pork liver that is diseased and discolored or has nodules should not be eaten. According to previous experience, pork liver should not be eaten with pheasant, sparrow and fish. "Suixingju Diet Recipe": "Pig liver is bright, all blood diseases are cured, and other diseases are avoided, and ordinary people eat in a hurry." "Dietary Instructions": "Do not eat pheasant meat, finch meat and fish with food, carbuncles." "Pork liver should not be eaten with fish, finch meat, buckwheat, cauliflower, soybeans, tofu, quail meat, pheasants; it should not be eaten with bean sprouts, peppers, edamame, hawthorn and other foods rich in vitamin C; animal liver should not be eaten with vitamin C, anticoagulant drugs, levodopa, eugenin and phenelzine and other drugs. The liver is the largest poison transfer station and detoxification organ in the body, so the fresh liver bought back should not be in a hurry to cook, the liver should be rinsed under the tap for 10 minutes, and then soaked in water for 30 minutes; the cooking time should not be too short, at least it should be fried in the rapid fire for more than 5 minutes, so that the liver completely turns gray-brown, and there is no blood streak; it is best to treat anemia with spinach; pig liver often has a special peculiar smell, before cooking, first wash the liver blood with water, then peel off the thin skin, put it on the plate, add an appropriate amount of milk to soak, after a few minutes, the peculiar smell of pork liver can be removed; pig liver should be cut and doneAfter the fresh pork liver is cut and placed for a long time, bile will flow out, not only losing nutrients, but also many particles will coagulate on the pork liver after frying, affecting the appearance and quality, so the pork liver should be quickly mixed with seasoning and wet starch after slicing, and put into the pot as soon as possible. 150g of ground pork, 5 slices of dried tofu. 1 green onion, 3 garlic crumbles, 2 slices of ginger. 3 tbsp sweet noodle sauce, 2 tbsp bean paste, 2 tbsp rice wine. Dry clean and cut into thin slices and then finely chopped, chop garlic and ginger, put 3 tablespoons of medium heat oil into ground meat and dried bean curd and stir-fry until fragrant, stir-fry minced ginger, minced garlic and green onion in the remaining oil, then pour in ground meat and dried tofu, cook over low heat, and then add seasonings and stir-fry until fragrant. ”

Zhong Tianzheng prepared a dry yellow sauce (a small bag is enough, if it is two people). Go home and pour out the dried yellow sauce (depending on how much you eat) and place it in a bowl. Then mix slowly with water (raw water is fine). Cut the meat into small cubes (preferably with a little fat, more fragrant) the smaller the dice, the better, and cut the green onion into minced pieces and set aside. The oil pan is eight minutes hot, pour the oil. How much depends on your preference. Of course not too little, otherwise it sticks to the pan. When the oil is hot, add the diced meat and stir-fry. When the diced meat 8 is ripe, pour the prepared sauce into the pan. At this time, the fire should be adjusted to a low heat. Slowly simmer the sauce over low heat, stirring constantly with a spatula so that it does not stick. At the same time, depending on the consistency of the sauce, add an appropriate amount of water. Pour the chopped green onion into the pot, beat two eggs (two eggs in half a bag of dried yellow sauce is better) and put them into the sauce, stirring well with a spatula. When the sauce is fragrant and the color turns oily and yellowish, turn off the heat and remove the sauce from the pan. (The longer the sauce is boiled, the better, because the oil in the sauce can be forced out). If you can't eat the sauce (boiled), put it in a bowl, cover it with plastic wrap and store it in the refrigerator, and eat it next time. It is best not to leave it in the open air to avoid hair. Don't put salt in the sauce when boiling it, as the sauce itself is salty. The ingredients include 500 grams of fatty and lean minced meat, 1 bag of yellow sauce, 150 ml of water, 1 green onion, 1 spoon of dark soy sauce, 200 grams of mung bean sprouts, 1 cucumber, appropriate amount of noodles, appropriate amount of garlic, and appropriate amount of vinegar. Pour the dark soy sauce and yellow sauce into a large bowl, then add 150ml of water and mix it slowly with chopsticks, chop the Beijing onion into minced pieces for later use, pour more oil than the stir-fry in the wok and heat it, after the oil is hot, put in the chopped Beijing green onion and stir-fry for half a minute, then pour in the minced meat and stir-fry together until it changes color and departs, then pour in the well-mixed yellow sauce and slowly stir-fry it over the minimum heat 7~8 minutes;Blanch the washed mung bean sprouts in boiling water and remove them immediately;Wash the cucumber and cut it into shreds;Chop the garlic into minced garlic for later use;Boil the water from the blanched mung bean sprouts and put it in the noodles to cook,Then take out the noodles and soak them in cold boiled water, then pick them up and put them in a bowl;Finally, put the mung bean sprouts and cucumber shreds on the noodles,Then put in 1 spoonful of fried fried sauce and minced garlic,Then pour a little vinegar and mix well。 It is best to use semi-fat and lean pork for stir-frying sauce, and the oil should be slightly more than that of stir-frying. Blanch the bean sprouts in boiling water for 5 seconds, don't blanch them too softly, and the texture is a little crunchy. Personally, I think vinegar and garlic are the essence of fried noodles, it is best not to miss these two, I see many Beijingers eat fried noodles are chewed raw on the whole garlic, I can't stand it or chop it into minced garlic like me, authentic fried noodles are not eaten in restaurants, only made by home are delicious, and if you roll the noodles by hand, it will be even better.

Zhong Tianzheng thought to himself: "Barbecue is a dish, and the raw materials for making it include pork, beef, vegetables, seafood, etc. It has a unique flavor and a long history, with a rich aroma and a delicious taste that can greatly increase the appetite. Barbecue is a prestigious specialty dish in China, and there is a record of warming the room to enjoy the plum blossoms and eating the roasted mutton in the "History of the Ming Palace". In the earliest barbecue, beef or lamb was cut into cubes and soaked in chopped green onions, salt, and soy sauce for a while before being grilled. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, the Mongolians boiled large pieces of beef and mutton slightly, and then roasted them with cow dung. By the middle of the early Qing Dynasty, after continuous improvement and development, the barbecue technology was perfected. In the twenty-fifth year of Daoguang, the poet Yang Jingting praised in "Dumen Miscellaneous Flavors": "The taste of barbecue in the harsh winter is delicious, and the front of the big wine tank is surrounded." The fire is the most suitable for life and tenderness, and the snow day is to get drunk and burn the knife. It is one of the two most prestigious barbecue restaurants in Beijing. The two stores, one south and one north, are known as the south and north seasons. Barbecue Wan was founded in the 25th year of Kangxi. At first, the shopkeeper Wan Mou took his buddies with a trolley and a barbecue grill on it, selling barbecue meat along the street from Xuanwumen to Xige. During the Xianfeng period, a fixed façade was set up in 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, the owner is called Ji Decai, and at first set up a stall to sell barbecue meat by the beautiful Shichahai Silver Ingot Bridge. Specializing in roast lamb. The roasted lamb is smooth and creamy, and you will never get tired of eating it for a long time. ”

System description: "Meat is rich in protein, generally between 10-20%. Lean meat contains more protein than fatty meat. Meat food contains protein is high-quality protein, which not only contains a comprehensive and large number of essential nitrogen base acids, but also has an appropriate proportion, close to the protein of the human body, and is easy to digest and absorb. The fat content in meat is about 10-30% on average, mainly various fatty acids and triglycerides. Teppanyaki also has a small amount of lecithin, cholesterol, free fatty acids and fat-soluble pigments. Meat fat can provide more calories, such as 100 grams of fatty pork can provide 830 kcal. Meat contains about 1% inorganic salt, and there is more lean meat, especially in the organs. For example, 100 grams of pork liver contains 25 mg of iron, and beef liver contains 5 mg. Meat also has more vitamins B1, B2, niacin, etc., such as pork (fat and lean) contains 0.53 mg of vitamin B1, 0.12 mg of B2, and 4.2 mg of niacin per 100 grams. The content of organs is higher, especially the liver, which contains about 22.11 mg of vitamin B per 100 grams of pork liver, which is 15-20 times more than that in muscle, and niacin contains 16.2 mg, which is 4-5 times more than muscle. The amount of vitamin B1 in bovine and sheep liver is also 5-6 times higher than that in muscle tissue. In addition, the liver also contains folic acid and vitamin B1B2 and vitamins A and D, such as vitamin A 8700 per 100 grams of pork liver, and 29900 IU per 100 grams of sheep liver. Meat has a low sugar content, averaging only 1-5%. According to the theory of traditional Chinese medicine, pork has a slightly cold performance, has antipyretic function, and tonifies kidney qi weakness; beef is warm, which can nourish the spleen and stomach, and strengthen muscles and bones; mutton is hot, and is suitable for people with weak body and cold stomach. ”

After cooking, meat can be made into a variety of delicacies, and has a strong aroma and delicious taste, which can greatly increase the appetite. The main ingredient is about 60 kg of healthy live pigs, and there are more than 30 kinds of anise, cumin, cloves, peppercorns, coarse salt, etc. The preparation method is to kill the internal organs, remove the hair, clean it, remove the bones every 2 cm or so, and cut a knife with a depth of about 0.5 cm. For the thick meat part, first slice into two layers, and then cut along the vertical knife at an interval of about 2 cm, and then rub the ingredients after the whole pig is cut. Grind the ingredients into minced (except coarse salt), put all the ingredients in a basin and stir evenly and sprinkle them on top of the pork, rubbing the ingredients deep into the cut meat strips, and marinating for about 30 minutes. Hook the back triprangus of the pig with a double meat hook, hang it upside down, use the straw segment to support the rear elbow and the pig breech, and then use the strip made of steel bars to jam the outside of the pig's waist to form a barrel shape, and then use the straw to support the pig's middle chamber and forechamber, so that the pig body is rounded, which is convenient for uniform heating during roasting. Light the oven with wheat straw, throw 40 kg of wheat straw into the oven to make it fully burned, and then plug the tuyere with stone slabs and coal ash. Paste the white paper on the edge of the meat of the pig's disembowelment to prevent pollution, put the pig on the stove, buckle a large pot on the stove, paste it with soil, and slightly emit green smoke. After 45 minutes from the closure of the stove, the roast meat is cooked, open the cauldron, lift the roast meat and hang it, scrape off the burnt outer layer of the pork skin with a knife, and then take the meat and cut it into thin slices before eating.

Zhong Tianzheng thought to himself: "The characteristics of barbecue are crispy, soft and tender meat, fat but not greasy, and a long aftertaste. It is best to use the lamb of the current year, and it is fresh meat that is slaughtered on the same day, and cut into 1.5 x 1.5 x 2 cm. The strips on the left and right can also be cut into smaller pieces, depending on the size of the drill and the width of the furnace. 4 lean meat and 1 fatty meat per skewer. Note that each string is kept the same distance. When starting the skewers, compare the length of the skewers to the width of the stove. Ingredients include salt, cumin, and chili flakes. Soak the skewers in water with onion slices for about 15 minutes in an oven, flat chisel, and anthracite, take out 10 skewers, and put them on the oven where the anthracite has been burned to red, and place them neatly (be sure to note that if there is an open flame when there is oil dripping, the barbecue must be removed and put out of the fire after putting it on.) ”

Zhong Tianzheng saw that after seeing the meat change color, he picked up all the roasted meat and turned it over 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 skewers and press the other half a few times to make the seasoning flavorful, then flip the other side and do it again, then sprinkle salt and do it again, and you can basically start eating it after mastering the heat. The authentic flavor of Mongolian barbecue horseback people is grilled. After you have entered the yurt and drunk the milk tea, you will receive the Hada handed by the hospitable wrangler with both hands. When you gather around the roaring bonfire and enjoy the aroma of barbecue sent by the gentle breeze of the grassland, you will definitely think of "Fengmuyang Town has beautiful mountains and clear waters, there is no industry in the local area, and the locals mainly raise pigs and grow vegetables for a living." Muyang Town is a township in Fu'an City, Ningde Region, Fujian Province, with rugged mountain roads and inconvenient transportation, so that some local specialties retain the traditional production methods. There are often fellow villagers who buy Muyang barbecue meat in big bags and take it to other places. Choose the best pig hind leg meat, especially the pig fed by the local farmer's rice, the meat tastes particularly delicious, and each adult pig can only take more than ten catties of meat. The method is to cut the meat into pieces of pieces, if it contains fatty meat, it should be cut clean, can not contain a little bit, the third is to add soy sauce and special spice formula, put it in the pot to braise it, the heat should be mastered when it is braised until all the ingredients are sucked into the meat; finally it is exposed to the sun, or put it in a special basket to bake, all dried or dried, you can put it in a cool place for storage. How to eat the meat is torn into a thread, put it in the mouth and taste it carefully, its taste is slightly spicy, the aroma is overflowing, the more you chew, the more flavorful, and it is particularly interesting. Characteristics are slightly spicy, fragrant, and the more you chew, the more flavorful it is. Qiqihar people must have a baking pot in every house. The pot is divided into two parts, with a charcoal stove at the bottom and an iron lid with eyes on the top, on which the meat is roasted. Compared with other Northeast cities, Qiqihar retains more of the Northeast's true character, and the people here like to drink wine and eat meat in large bowls, and the people here are straightforward and hospitable. This way of eating barbecue meat is rude and bold, which happens to be similar to the human taste of Qiqihar, so this way of eating has found the best soil in Qiqihar. The protagonist of meat is beef, and the best beef is the purple cover and upper brain of the two-year-old cow, and the best is lean and fat. Over the years, roasted vegetables, roasted clams, roasted sweet potatoes, roasted raw garlic, roasted squid, roasted grasshoppers, in short, what can be eaten and roasted, after roasting, there will be a different taste. It's wonderful, it's hard to say, you can only experience it if you eat it. The key to barbecue is in the word "mix", green onions, ginger, garlic, and wine are naturally indispensable, but how much to put must be accurate. It is more difficult to add salt, less and tasteless, more and more to suppress the taste of meat; early, the meat is old, late, and the taste cannot enter. Another item is to mix oil, less oil, dip in the pot, more oil, smoke. It's all hands-on work. To this end, every family has cultivated a master of mixing meat, and each unit has a capable person who mixes meat. The charcoal fire is adjusted, first wipe the cover plate with fatty meat, the purpose is not to let the meat stick to the pot, the meat is spread on the iron plate, and the squeak is heard, at this time the surface of the meat has changed color, turn it over, and then listen to it squeak, you can eat. Well-roasted meat, the appearance is discolored, the inside is bright red, at this time the freshest, the most tender, the most meaty. The timid people are afraid to see the red blood, but they are afraid that they will not be cooked, and they will not be able to taste the best.

When grilling meat, there must be a row of dipping boxes containing cumin, sesame seeds, chili noodles, peanut noodles, pepper noodles, monosodium glutamate, and salt. The meat that is mixed just right, dipped in different dipping sauces, the taste is different, and the person who eats it can take what he needs according to the taste, so that a pot of meat can eat countless flavors. As time went on, there were fewer and fewer charcoal-grilled meats. The times are developing, so a number of "healthy barbecue" in the new era have emerged. All of them have given the Qiqihar people a new choice. It also makes outsiders better understand the beauty of Qiqihar barbecue. The dipping sauce of Qiqihar barbecue is very particular. The barbecue is so delicious that you can't help but eat it even when you're not eating it.

Arabic barbecue, also known as kabab, is made by removing mutton from the same net meat and cutting it into large pieces of about half a tael. , add 80 grams of Arabic spices, 250 grams of ginger, garlic and onion juice, 5 grams of cooking wine, 8 grams of salt, 5 grams of monosodium glutamate, 5 grams of pepper, 50 grams of chili powder, marinate for one day in winter and 6 hours in summer. Then mix them fat and lean, wear them on bamboo skewers and roast them on a smokeless grill, brush the oil several times during the roasting process, and constantly turn them to keep the meat moisturized and the water evaporated excessively. The last step is to brush the surface of the meat with a little diluted honey and roast it. Gua Bean Legend Korean Barbecue Trademark Certificate. 300g meat A (1 tablespoon sugar, 2 tablespoons sake, 1/4 pear) B (2 tablespoons Korean soy sauce, 1 tablespoon chopped green onion, 2 tablespoons minced garlic, 1 teaspoon sesame oil, 1 tablespoon sesame seeds), vegetables (lettuce, sesame leaves, green chilies, chikri, etc.) 1/2 green onion C (1/2 teaspoon of chili powder, 1/2 teaspoon of sesame oil, 1/5 teaspoon of salt), 3 garlic. 2 tablespoons of seasoning sauce, 1/2 tablespoon of chili sauce, 1/2 tablespoon of garlic paste, 1/2 tablespoon of sugar, 1/2 teaspoon of chopped green onion, 1 teaspoon of sesame oil, 1 teaspoon of sesame noodles, stir these together. Cut the beef into appropriate sizes, add A, and let it sit for about 1 hour to allow the seasoning to soak in. Wash the vegetables and control the water. Thinly slice the garlic. Cut the green onions into 7 cm long and 3 mm thick, soak them in cold water, control the water, and put them in a bowl. Mix meat 1 and B. It is easier to soak in the seasoning by hand. Preheat with [Thin Cubes Bake] for 7 minutes, then put in the meat skewers, bake with [Thin Pieces Bake] for 7 minutes, remove and reverse, and bake for another 7 minutes, then remove. On top of your favorite leaves, you can eat grilled meat, chopped green onions, garlic slices, and seasoning sauce. Eat broth at the same time. Beef cubes (cut into 3-4 cm cubes) 600 grams. 20g oil, 1/2 tablespoon paprika, 1/2 teaspoon fragrant, 4 garlic (sliced), 1/2 teaspoon salt, 300ml, 4-5 eggplant, 2 bell peppers, 0.5 teaspoons powder

Heat, stir-fry with chili powder, fennel and garlic slices until fragrant, and stir-fry the beef cubes until browned. Add water and salt to a boil and reduce heat to simmer for about an hour. Cut the tomatoes into cubes and the green bell peppers into thick strips, add them to the pot and continue to simmer for another half hour. If there is a lot of soup, starch can be added to thicken the soup. Serve with rice or mashed potatoes. Directions: Divide the beef pieces into 4 plates, pour a little broth over the soup, and serve with 3-4 tablespoons of rice or mashed potatoes. Eat with a knife and fork. Characteristics: bright red color, soft meat, and heavy taste. Ideal for family dinners in winter. Satay Indonesian barbecue is made from lamb, chicken, beef or pork, cut into small pieces and skewered on bamboo skewers on an open charcoal grill, dipped in sweet sauce or spicy peanut seasoning, light, refreshing and nutritious. Japanese or Korean seaweed, 1 sliver of barbecue, 1 carrot, 250 grams of rice. Seasonings: 1 tablespoon Japanese soy sauce (or light soy sauce), 1/2 tablespoon salt, 50 grams of sugar, 1 teaspoon of white vinegar, green wasabi.

Cook the rice, cook it into a slightly softer rice, add a teaspoon of sugar water (sugar to water ratio 4:6), stir in salt and vinegar. Take a piece of plastic wrap, spread it flat on a cutting board, spread a piece of nori on top, and spread the mixed rice on top of the seaweed. On the side close to you, put a piece of roast meat, a thin radish, and some green mustard. Together with the seaweed, wrap the rice in the inner core of the grilled meat and radish, and roll it up tightly to form a cylinder. With a quick knife, cut the long cylinder into sections, put it on a plate, and enjoy. Make good use of aluminium foil. Spread a layer of aluminum foil on the baking surface to prevent direct contact between carcinogens and food, or use aluminum foil to wrap the food before baking. Choose fresh ingredients. Meat products such as sausages and ham are often added with nitrate and nitrate preservatives, which are combined with proteins and are easy to form nitroamine carcinogens. Therefore, buy less of these processed or reconstituted foods. Eat plenty of antioxidant foods. The barbecue process is easy to produce carcinogens, and can be accompanied by foods containing antioxidant nutrients, such as vegetables rich in vitamin C and vitamin A, green peppers, carrots, and onions can be used as meat skewers, and the curing process can also use a large number of onions, garlic, ginger, etc. to season, and mushrooms such as shiitake mushrooms and mushrooms can also be used. Dilute the salt of the barbecue sauce. Dilute or re-season the barbecue sauce with water, such as lemon juice, minced garlic and mint leaves in soy sauce, so as not to consume too much salt. Try to avoid eating open-air barbecues. When grilling the meat, the temperature is strictly controlled to avoid burning. If you want to grill your own meat, season it with garlic and lemon juice in advance and brush it with tomato sauce. Squeeze some tomato sauce and lemon juice as a seasoning while eating barbecue, and eat plenty of fresh raw vegetables with barbecue to get as much antioxidant and anti-cancer ingredients as possible, as well as dietary fiber that promotes the elimination of carcinogens. Mainly lean meat, choose less fatty meat.

In the roasting process, fatty meat will turn into oil due to high temperature, drip on the charcoal fire and then roast into the meat to make the main carcinogenic factor, so when choosing meat, lean meat should be the main choice, and less fatty meat should be selected. If you're worried about how lean meat will affect the outcome of the grill, you can add a layer of tin foil above the grill and poke small holes to let the fat drip down without getting caught on the meat.

When beef and mutton meet seafood, choose red wine or white wine? At the same time, when you encounter red meat and white meat, you can consider white wine with a stronger taste, the temperature rises in spring, and white wine is more refreshing than red wine at this time; Second, when eating barbecue, people are next to the grill, which is easy to produce a feeling of dryness and heat, and the barbecue hot mouth is easy to get hot, bringing you a refreshing and refreshing feeling. What kind of white wine is suitable for barbecued seafoodIf there are only fish, shrimp, crab and other seafood, it is refreshing and has a pleasant aroma, and the acidity of the wine and the freshness of the seafood are very ideal, as if a pleasant sea breeze blows, which is very comfortable. Dietary principlesThere are two ways to eat without getting fat: pay attention to calorie intake and not overdo it; Nutritionally balanced and well metabolized. According to the above two points: of course, you can't eat too much barbecue, and it is very possible to eat just right and not get fat. The ingredients themselves may cause obesity, as long as we control the amount well, and with the combination of other foods, it is completely possible to eat not to get fat! Common barbecue meat is mainly charcoal grilling, and the calories of meat with higher calories have also decreased after high-temperature barbecue, so it is absolutely possible to eat barbecue without gaining weight! Meat nutrition and slimming effect Meat is a must for the human body. Rich in minerals such as protein and iron, as well as vitamin B1 (essential for sugar metabolism) and vitamin B2 (essential for fat metabolism), meat is also a source of energy for the human body. Of course, meat does not have carbohydrates, dietary fiber, vitamins A/D/E/C and other nutrients, but when meat is eaten with other vegetables, these nutrients can be better absorbed into the body, and it can also control the adverse conditions caused by excessive fat in meat.

The daily intake of meat takes into account the factors of nutritional balance and moderate calories, and the daily intake of meat and fish food is 100g. When eating barbecue, the intake is definitely excessive, so you need to adjust your diet before and after eating barbecue. (The amount of 100g can be calculated according to the menu of the yakiniku restaurant.) The number of calories in a barbecue varies depending on the portion of the meat, so the calories are also different. In general, the internal organs have fewer calories than the other parts. Five tips for eating barbecue without getting fat: Eat a lot of vegetables Before the barbecue, the barbecue restaurant will give spicy cabbage, seaweed and other side dishes, which must be eaten. If you want to order some side dishes with barbecue, try to order fruits and vegetables. In the process of eating barbecue, lettuce should be eaten in large quantities. If you don't have enough fruits and vegetables, the barbecue restaurant will also have a special vegetable platter to match the "vegetable wrapped meat" eating method. Don't drink alcoholIn addition to the fact that meat can cause obesity, drinking alcohol in barbecue meat is the second cause of obesity. Don't eat the same parts of meat, which contain different calories depending on the part. The internal organs have fewer calories than the rest of the body. Choose a variety of different parts of meat to eat, and don't eat the same type of meat. The staple food is rather paired with rice than noodles. Many people don't eat staple foods when eating barbecue, which is not conducive to nutritional balance. From a slimming point of view, ramen noodles are high in calories and are best served with rice or soups. After the barbecue, the barbecue restaurant usually gives you fruit, dessert, and ice cream. Desserts, please stay away from diet children's shoes! It's best not to eat a single bite. A large amount of fruit can be consumed. The main ingredients are pork loin, green peppers, etc., and the auxiliary ingredients are oil, salt, soy sauce, garlic, carrots, etc. Braised pork is a home-cooked dish loved by the common people, which is simple and delicious.

Zhong Tianzheng prepared pork, green pepper, starch, oil, salt, soy sauce, garlic, carrot preparation steps. Cut the meat into small pieces, add water starch and oil to grasp well. Heat the oil until it is 70% hot, fry the meat until it is slightly yellow and float up, and remove the oil. When the oil is burned to 90% hot, put the fried meat into the re-fried and remove it. Pour in the oil, fry the peppers and carrots with the bottom oil in the pan, then add the meat segments, and then pour in the juice mixed with soy sauce, salt, starch and garlic water and stir-fry out of the pan. Prepare 200 grams of pork (lean), 1/2 red pepper, 1/2 pepper, 1/2 onion, 1 tablespoon of wheat flour, 1 tablespoon of egg white, seasoning: 1/2 teaspoon of salt, 3 grams of chicken essence, 1 teaspoon of ginger, 1 teaspoon of garlic, 2 teaspoons of cooking wine, 3 tablespoons of light soy sauce, 1/2 teaspoon of dark soy sauce, 1/3 teaspoon of sesame oil, 4 tablespoons of starch, 1 tablespoon of water starch, 1 tablespoon of shallots, 1 tablespoon of sugar, 2/3 tablespoon of white vinegar, 500 grams of vegetable oil, appropriate amount of water to prepare raw materials. Wash the peppers and cut them into diamond-shaped pieces; Peel the onion, wash it and cut it into diamond-shaped pieces, and wash and cut the pork into 1*2 cm strips, add marinade, mix well, marinate for 15 minutes, and then mix the batter ingredients and stir well, and put in the marinated meat pieces to hang the batter. Heat the pot and pour about 500 grams of plants, boil the oil until it is 6 hot, and fry the meat pieces with batter. When the pieces are fried to golden brown, remove them, then continue to heat the oil, and after the oil temperature rises, put the fried meat pieces in the hot oil, re-fry them once over high heat, fry them for about 10-15 seconds, and drain the oil. Heat the excess oil in the pan and leave an appropriate amount of base oil to heat, stir-fry the minced green onion and ginger until fragrant, then pour in the onion and stir-fry a few times. Add the chili pepper and red chili pepper cubes and stir-fry slightly. Add cooking wine, light soy sauce, sugar, and salt and stir-fry well, then add white vinegar along the rim of the pan. Bring to a boil over high heat. Add water starch and cook until viscous, add some chicken essence to taste, pour in the meat pieces and stir-fry them quickly, so that the juice evenly wraps each piece of meat, pour sesame oil before the pot to want the fried meat pieces to taste more crispy, it is best to re-fry the fried meat pieces once, and then carry out the steps of wrapping the juice, remember that the oil temperature during the re-frying should be higher than the oil temperature of the first frying, but the frying time should not be too long, and the color of the surface should be slightly deepened; finally the steps of hanging the juice and stir-frying should be fast, in order to ensure the taste of the finished dish that is charred on the outside and tender on the inside; the key to this dish is to hang the slurry on the meat section, and the starch paste with egg white is more viscous and not easy to fall off; in order to facilitate the operation, the seasoning can be mixed into a bowl of juice in advance, pour into the pot at once, and cook until viscous for coating. Ingredients: 300 grams of lean pork, a little green and red pepper corners, 1 egg. 1000 grams of seasoning oil (about 75 grams), 1 tablespoon of Shao wine and soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of vinegar and sugar, 1/4 teaspoon of refined salt and monosodium glutamate, a little green onion, minced ginger and garlic slices, and an appropriate amount of starch.

"One last step. Zhong Tianzheng thought to himself.

He cut it into diamond-shaped segments, add refined salt, monosodium glutamate, Shao wine, eggs, starch, hang the "whole egg batter" into seventy percent hot oil and fry thoroughly, when it is golden brown, pour it into a colander; add a little fresh soup, soy sauce, sugar, monosodium glutamate, water starch to the bowl, and make it into a sauce. Heat the wok on the fire, add the bottom oil, use the green onion, ginger, garlic in the pot, cook Shao wine, vinegar, put in the eight greens, red pepper corners and stir-fry for a while, then put in the fried meat segments, pour in the right sauce, stir-fry evenly, pour sesame oil, out of the pot and put on the plate.

"Out of the customs!" Zhong Tianzheng returned to reality.