National Tide 1980.

Chapter 596
Dare to love this kind of barbecue with iron broilers, it is the most authentic Beijing barbecue.

According to Kang Shude, eating barbecue was originally a kind of wild food originated from hunters outside the Great Wall, and it is the most convenient.

Especially our country is a multi-ethnic country.

Mongolian, Manchu, and Uyghur nomads actually have barbecue.

why?
Easy.

I can't wait to get some game and kill a livestock.

A few people get an iron fork and branches, put meat on it, and light a fire, and you can eat it.

However, the barbecue in the capital is a bit different from the more original barbecue, because it is the product of the fusion of multi-ethnic cultures.

She has already been reborn and has become a Beijing citizen.

Where is the difference?

It lies in the real "roasting", which is the direct contact of the open flame with the ingredients.

As for the barbecue in Beijing, there is an iron broiler between the fire and the ingredients.

Strictly speaking, this special cooking method cannot actually be called "barbecue", but should be called "burning meat".

You must know that Manchu, Hui, and Han civilizations have been integrated for a long time.

Among the ethnic foods of their various ethnic groups, grilled foods have gradually outnumbered grilled foods.

Therefore, the Tiezhizi barbecue in Beijing is a mixed way to eat.

The raw materials used are beef and mutton from the Mongolian prairie. The cooking method and seasoning are a combination of the Manchu, Hui and Han tribes.

Even in the capital, the well-known dish "scallion fried lamb" is derived from roasted lamb with iron broilers.

Like the "Three Masters of Barbecue" in Beijing in the past - Barbecue Season, Barbecue Wan, and Barbecue King, all of them follow this model.

Specifically, in addition to a stove for burning pine wood with an "iron broiler" on it, the condiments are also very characteristic of the capital.

It is made with high soy sauce, Nan Shao wine, coriander, minced ginger and garlic, mixed with scallions, marinated meat, and grilled.

Don't look at this kind of eating method, the iron sunburn is oily, black and not autumnal, there is nothing there.

But once baked, the beauty is immediately apparent.

If the iron broiler is used all year round, there is no need to put meat at all, and when it is lit on the fire, the fragrance will waft out.

It would be even better if there were pine branches and cypresses as fuel.

Not only is there less smoke, but this pine and cypress fragrance can be integrated into the meat through the cracks of the iron broiler during the roasting process, which can be called the best taste in the world.

Why does Master Zhang like to use pine branches and cypress wood smoked sausage?

Why does Master Ai like to use pine branches and cypress wood to roast chicken?

All the same.

As for the advantage in taste, the Tiezhizi barbecue in the capital is fresh and tender, which effectively avoids the problem of open fire barbecue.

The meat selected is all the essence of beef and sheep, such as upper brain, big Sancha, small Sancha, cucumber strips, and then cut into thin slices with a knife.

How tender is it?Said tofu is not an exaggeration.

In the past, Qi Baishi was invited to eat barbecue season.

Qi Baishi, who was already old, still questioned, "I am old, can I chew it?"

Unexpectedly, the man was overjoyed and said, "It is because you can chew well that I invite you to go."

As a result, it was really tender and delicious when he ate it. When he was happy, Qi Baishi left a note for the barbecue season.

And don't look at the cold weather, like today, it's still chilly under the sun at noon, and it's as cold as hell.

But to be honest, it doesn’t taste cold at all, it just looks cold.

Originally, after eating barbecue, it would be hot, and there was a very strong fire under the stove.

Huo Miaozi followed the hole of "Zhaozi" and jumped out of Laogao, making a sizzling sound.

No matter how cold it is in the twelfth lunar month, surrounded by such a fire, the eyes of this person will not be cold for a while.

What's more, eating barbecue also has a special posture.

Look at the two chopsticks in his hand, they are thick and long, like two small cleaning sticks, similar to fire chopsticks.

Even the big chopsticks in Hunan should be avoided.

Next to the stove, there are long benches. This is not for people to sit on, but a place to put their feet while eating barbecue.

why?

It is because the correct posture for eating barbecue is actually standing with one foot on the ground and one foot on the bench.

Then use the "arrow bamboo" chopsticks in your hand to clamp the meat on the iron broiler.

This is called sitting around the stove and eating with your legs lifted.

If you don't sit down on your buttocks, it won't be cold underneath.

If you can drink, hold a small tea bowl in one hand and burn the knife.

If it weren't for you to eat all the buttons on the neck and the cuffs rolled up high, it wouldn't be weird.

When you are really full, take off your hat, wipe your bald head with a towel, and you will be able to emit white gas from your head!
Don't think that this appearance is ugly, unseemly, and difficult to be elegant.

To put it bluntly, what are you doing, what are you shouting for?

Eating barbecue is not a civilized diet in itself, it is the "wu eating" of rough men.

Especially eating barbecue outdoors is the closest to the original flavor of hunting and barbecue in the wild, which is very interesting.

Who in the past hunters wore mouthcloths on their chests and ate them in a polite manner?

There is no doubt that since Tude is a warm and heroic person, it must be this air.

Otherwise, it's like singing is not good enough.

In the past, when the Xiangshan Temple in the west of Beijing was just converted into the Xiangshan Hotel, celebrities came and went.

The most famous "real pine barbeque" there, two oceans and one, is also eaten outdoors.

What an aristocratic price!But so what?Anyone can eat like this.

In addition to the inconvenience for the ladies, there will be a special person to put the plate and present it in the house for enjoyment.

But that would lose all the fun and no fun.

So far, Kang Shude is finished.

And everyone followed the example and followed suit, which really felt unique.

First of all, these useful guys are so ergonomic.

It is only convenient to step on a stool and eat with such big chopsticks.

Secondly, roast with big chopsticks, eat with big chopsticks, bake while standing next to the fire, and eat while standing next to the fire.

Not only is it wild and interesting, but it's also delicious.

The pine cones and pine branches they picked up were also burned into the stove during the barbecue.

Each time, "Zhang Dashao" is mixed with seasoned meat slices, and the whole plate is carried back and forth on the broiler.

That is steaming hot, the smell of meat, firewood, and general fragrance, rushing into the sky.

Serve the meat with garlic cloves, candied garlic and cucumber.

And a bowl of burning knives in hand, that's a beauty.

When the first plate of meat was just cooked, I heard "Zhang Dashao" say hello.

Not to mention that Luo Guangliang almost swallowed his tongue.

Zhang Shihui was afraid of being scalded and reluctant to part with the meat, pursing his mouth,
Sun Wufu took a roasted fire, regardless of green onions, beef and mutton, and put them into his mouth together.

Even Ning Weimin, who often went out to restaurants in his previous life, and also ate and drank with Kang Shu Dehai in this life, also felt that this way of eating was really strong enough.

Can't help but feel sincerely, "Everyone says that roasted duck with fruit wood is delicious, but I didn't expect that this pine material is even better when used for roasting meat. Master, this is more enjoyable than the roasted meat with roasted meat that the two of us went to Xuannei BBQ last time. It's worthy of 'Wu' In the name of "eating", I feel like the king of Liangshan, but... you said that the barbecue restaurant is the barbecue restaurant? Why don't they keep this business model, and they can't eat such amazing food What about the taste?"

Kang Shude chuckled, and spoke the truth in a few words.

"Our barbecue, in fact, it should be comparable to the barbecue season and the barbecue Wan. How many years have they been doing this? Isn't it? But in fact, it is not the same as before. Today, we are better than the past."

"One, there is Master Zhang, a great expert. Although the marinade is not authentic, but Master Zhang's method is brilliant, he has his own unique method. Not only is the taste not bad, but it is more greasy, and the taste is more mellow. , It’s better than their authentic food.”

"Secondly, state-run restaurants are becoming more and more careless in their management. The knives are good, the seasoning is good, the accessories are good, the firewood is good, everything is good, and it's a big deal. We eat by ourselves, and we are not amateurs, so naturally In every respect, the time-honored brand has been compared.”

"The third is that those time-honored brands have forgotten their roots. After the state-owned operation, they turned barbecue into something to sit in the house and eat stupidly. Put it on a plate and let you chew it slowly. It will naturally become boring and lose the original flavor of barbecue. Son. This is because they have given up on their own interests. It's just to save trouble."

Indeed, this is really a matter of widening the gap.

Ning Weimin is a quick-witted person, although his mouth is good, it does not prevent him from turning his mind to the word "money".

Immediately, he instinctively thought that this barbecue is so delicious, it is enough to kill Japanese and Korean barbecues.

Moreover, this thing is still a standard mass consumption, the operating cost is not high, and the market is too broad.

No need to use exquisite Jingdezhen porcelain.

There is no need to display more than 100 delicacies from mountains and seas at the Manchu Banquet.

There is no need for a grand mansion, and a seat costs a lot of money.

If you can get the seasoning method of "Zhang Dashao", wouldn't it be another way to make money.

As the saying goes, it is good to always think about the day and the day, and don't wait for the time to think about the time.

In the future, sooner or later, he will have to do business on his own. After leaving Pierre Caton, it would be a good idea to start a chain of barbecue restaurants!
How nice it is to be able to make money and still love to eat?
So I quickly served the wine bowl and toasted "Zhang Dashao", as if I had honey in my mouth, which is a compliment.

But "Zhang Dashao" is not a fool.

What's more, after dealing with him for a long time, and having figured out his temper long ago, the old man directly gave this kid a dry air.

"Okay, okay, let's eat yours! It's nothing to praise, and praise is nothing to boast. I already made you a set of palace dishes? What's the matter, still not satisfied? I'm still thinking about my barbecue. The seasoning recipe was also taken away! No way!"

Following him, he actually complained to Kang Shude face to face.

"Old Kang, your apprentice is good everywhere, but he is a little greedy. He wants to get everything he likes. He can't take away all the good things from me, right? You have to take care of it, or he will You have to suffer for this..."

Ning Weimin looked at the master with a look of disdain, and his heart suddenly beat.

He knew that what the master said would not be good for himself.

So he quickly denied it and forced a distinction.

"Oh, my master Zhang, you have wronged me a bit. I didn't mention the seasoning. I really admire your cooking skills, not flattery, let alone ulterior motives."

"Besides, everything else is fine. I'm a little confident in barbecue. Although your seasoning recipe is good, I can't afford to be so deliberate?"

"To tell you the truth, I'm afraid that what you prepared today is not enough to eat. I also brought my own belongings, but I didn't show it. What I prepared was authentic Uighur barbecue."

"If it's more tender, mine is definitely not as good as yours. But mine also has a unique flavor. And it's easier to manipulate and more addictive. If I really want to start a business, it may not be worse than yours."

yo!This is simply a challenge!

Ning Weimin's words made Kang Shude know it was going to be bad as soon as he heard it.

Because no matter what kind of profession or industry, people with superb craftsmanship are definitely people with perseverance.

There must be an extremely stubborn paranoia in the bones.

Just like Ning Weimin, seeing the opportunity to make quick money by taking advantage of the loopholes, can spend a lot of time thinking about it.

Kang Shuode himself saw the precious utensils, as if he could play with them all night.

Then by analogy, Zhang Dashao must be the most sensitive to the word "eat".

This is called, don't be crazy, don't survive!
Although Kang Shude had never eaten what Ning Weimin called "authentic Uighur barbecue".

But he knew that "Zhang Dashao" had been thinking about this business all his life.

And the palace is the birthplace of introducing barbecue into dinner.

Roast suckling pig, roast venison, roast whole lamb, roast duck, and roast pigeon from the "Hanging Furnace Bureau" are all dishes that can enter the house.

That's because Zhang Dashao knows so much about court dishes, and the Halal grilled meat is so authentic.

A master like Ning Weimin, who usually doesn't even work in the kitchen, dares to play tricks on the door. If he is so arrogant in front of him, isn't he trying to bring shame on himself.

In terms of probability, there is no possibility of a miracle.

The old man naturally doesn't want his disciples to be ashamed of such people, he doesn't look good as a master, doesn't he?
It's a pity that it's too late, and it's useless to say anything.

Just like what Kang Shude thought, no one should be interested in eating with "Zhang Dashao".

Now that the words have been spoken, the chef must let Ning Weimin show his skills.

But what puzzled Kang Shude was that Ning Weimin was quite stubborn, and he did what he said.

They took Zhang Shihui out together, and after a while, the two of them got down a small square iron oven and a bag of skewered meat from the back of Ning Weimin's jeep.

Luo Guangliang and Sun Wufu didn't just bow their heads and eat stupidly.

At this time, one of them helped to light the fire with charcoal, and the other went to get a fan to blow the wind.

Not to mention, within a blink of an eye, it was really baked.

In particular, Luo Guangliang and Zhang Shihui both took the initiative to do the errands.

You know, when Ning Weimin drove his first bus - "little pickup", they were all invited to go on an outing with him.

At that time, I had tasted the taste of this kebab.

To be honest, they really missed this mouth for a long time.

So at this time, they all started to help Ning Weimin, and took the initiative to endorse Ning Weimin, saying that the kebab is really good, and I promise to live up to expectations.

This time it aroused "Zhang Dashao"'s interest even more.

Only Kang Shude was still apprehensive, looking at Ning Weimin's skewered meat with bicycle sticks, feeling uncertain.

But on the other hand, Ning Weimin was really calm and confident.

He just smiled like that, glanced at "Zhang Dashao" and his master, and grilled the meat skewers in his hand calmly.

Why?He has a bottom line in his heart.

To put it bluntly, for a long time, Xijiang, which is lonely outside the Great Wall, is almost like a foreign country, and ordinary people cannot pass through the "Xingxing Gorge".

It will take at least a few years for the mutton kebabs to be brought into the mainland by the Uyghur compatriots, almost in the mid-80s.

In the capital at this time, not to mention that no one has ever seen such a way to eat roast lamb, even the seasoning of cumin is very rare.

It was he, Ning Weimin, who managed to get some from the Turpan restaurant through Qiao Wanlin.

Not to mention that he hasn't met anyone who doesn't like lamb skewers.

This thing can be called the most popular type of barbecue in China, and it makes sense.

Regardless of whether it is north or south, inside or outside the Great Wall, whether it is Kyoto, a provincial capital or a town, there is no place that does not sell kebabs.Even those who are afraid of the smell of mutton, even those who like to eat lightly, will have to laugh at the sight of this stuff.

In his previous life, he knew quite a few rich people.

Some people, it can be said that they are not famous and big restaurants, and they don't go to high-end restaurants at all.

But only in summer, for these masters, it is still inevitable to go to food stalls to eat skewers and drink a few cold beers.

Even if he has a barbecue grill, a barbecue grill, it must be the same.

No way, this is really an irresistible folk pleasure.It can not only relax people completely, but also satisfy people's appetite.

For the taste of tender fragrance plus burnt fragrance, meaty fragrance plus charcoal fragrance, for that kind of cool and soul-stirring refreshment after a drink, I think everyone will never forget it once they taste it once.

In addition, as a space-time virus, he is quite sure about his grilling skills learned from the Internet.

First of all, when buying meat, you must use lamb leg meat and loin meat to match.

Eating the leg of lamb dry is too firewood, and the loin meat is smoother and tender, with a certain amount of fat, and it tastes delicious.

In fact, the main ingredient of the meat tendon should be the loin meat, which is authentic.

Secondly, when the meat is cut into pieces, it should be smaller. It is troublesome to skewer, but it is very cooked.

Especially for the mutton kebabs threaded on car strips, the skewers have thermal conductivity, and the meat is obviously crispy at both ends after roasting, which is incomparable with large skewers and wooden skewers.

After that comes the bacon.

What bullshit onions, ginger, garlic, tomatoes, ketchup, eggs, and starch are all unnecessary.

The correct way is to use a little onion, celery, carrot.

For someone else, there's nowhere to find onions these days, and that's him, who can get some from Maxim.

Again, that's the secret of secrets.

Be sure to add more MSG, at least five grams per catty of mutton.

Not to mention whether it is healthy or unhealthy, eating barbecue itself is unhealthy.

But if you want to eat it, you must have monosodium glutamate, otherwise the mutton will have a peculiar smell and no fragrance, so it must be so.

Of course, the seasoning and steps are also very important when it is really baked.

The seasoning should be made of chili powder, minced chili, and cumin particles, and the most important thing is not to forget a little cumin powder.

When roasting for the first time, only put salt, when both sides are mature, put a little cumin powder, then chili powder, chili powder, and finally cumin.

The mutton kebabs grilled in this way have no miscellaneous taste and taste, which is better than the authentic red willow skewers in Xinjiang.

So, Ning Weimin was not in a hurry or worried.

He is fully confident in conquering the taste buds of the two old men and others.

I just waited wholeheartedly for a blockbuster, waiting to see how these two highly respected people would change their praises.

As the saying goes, "keep the clouds open and see the moonlight", judging from his life experience, this sentence is the most effective.

In fact, success is nothing more than three elements.

One, persevere.

Two, shameless.

Three, insist on being shameless...

(End of this chapter)