Beijing barbecue(bei jing kao rou )

Beijing barbecue

Introduction:

"When it comes to Beijing barbecue, many old Beijingers love it. In the past, among the many time-honored brands in Beijing, the most famous ones were "Barbecue Season", "barbecue Wan" and "barbecue king". Now there are only "Barbecue Season" and "barbecue Wan", and the "barbecue king" no longer exists. Beijing style barbecue is different from Western barbecue, it is improved, but also different from Inner Mongolia and Xinjiang barbecue. In the past, most of the barbecues in Beijing were Manchu style barbecues, and they were Muslim restaurants. In the process of production, the mutton is pickled with onion, ginger and seasoning, and then fried and roasted on the roasted seeds. The diners gather around the roasted seeds stove to enjoy and eat. They can also sprinkle some dry seasoning as they like. In the past, when eating barbecue, they always brought a kind of wild flavor, which attracted customers from all walks of life and all walks of life. Generally, there are iron roasted seeds in the shop, and the pine wood in the big basin is burning under them, which has a fragrant smell. When eating barbecue, people stand around the stove, one foot on the bench, one foot on the ground. Hold the seasoning bowl with one hand. Inside the bowl is a mixture of soy sauce, vinegar, ginger, cooking wine, marinated shrimp oil, shredded green onion and coriander leaves. With long bamboo or chopsticks in the other hand, slice the mutton, dip it in the seasoning, and put it on the roaster. When the meat is roasted, eat it with sweet garlic, cucumber strips, hot pancakes, or drink it with wine. Especially in the cold autumn and winter, when you bake it with fire, you will sweat and feel peaceful. Barbecue was originally a kind of nomadic food. With the Manchu entering the pass, it was introduced into the city, and the combination of Manchu and Han changed the roasting method. The Lords of the Qing Dynasty also often ate barbecue at home. Every family had a barbecue oven, but it was much smaller. It was placed in the middle of the table, with a charcoal basin under it and some side dishes around it. In the past, a large roaster was as big as a table, and could be used by more than a dozen people sitting around to enjoy a roaster. Meat on the grill squeaks with fragrance, far away can make you smell! Very attractive to customers. When eating, drink two or two small wine, that's beauty! You can also eat it with pancakes. Generally, when you eat barbecue, the restaurant will offer you some delicious hot pancakes and a plate of refreshing cucumber strips. This kind of food, even foreigners also like the kind of everyone around the lively atmosphere. There is another way to eat Beijing barbecue, which is called "fried paste". It's also very interesting to eat fried paste. It's said that this was the favorite way of eating for Ma Lianliang, the master of Peking Opera in those years. According to the old people, Mr. Ma didn't eat a lot before he went on stage to perform. In the past, there was a saying in Beijing, which was called "full blow and hungry sing". Ha ha, but every time he finished performing, Mr. Ma had to go for a snack. Once, after performing in Chang'an Grand Theater and adding cards, I sang a little more to thank the fans for their enthusiasm and request. After that, I went to the barbecue restaurant near Qianmen for supper. As Mr. Ma often goes, the store, as usual, calculates the time and starts barbecue for Mr. Ma in advance. But you can't wait. It's nearly half an hour late when Mr. Ma's rickshaw arrives. The man roasted the meat too much, and the smell of scorch came out of the oven. The boss quickly asked the man to change the meat from roast. But Mr. Ma picked it up with his chopsticks and tasted it. After he tasted it, he felt a kind of dry fragrance. I appreciate it! Also let the boss hot a pot of wine, delicious eat up. Accompanied by the boss, Mr. Ma let the boss have a taste. The taste was really different from that in the past. The boss was also very happy with the strong aroma and the scorched aroma, so he named it "Mr. Ma barbecue". Mr. Ma listened and laughed. It's called "fried paste". Later, this barbecue named by Mr. Ma Lianliang became famous. Therefore, now all the guests who pay attention to eating Beijing barbecue will order this "fried paste", and sometimes the staff will ask, do you want tender roast or fried paste. Fried paste is more expensive than barbecue, because the yield is lower, so it is more expensive, but the taste and taste of fried paste are better than barbecue. Traditionally, mutton and beef are used as raw materials for Beijing barbecue, which can be eaten all year round. Most of the guests are in winter, and there are many in summer. Maybe they are attracted by the delicious smell of barbecue. In short, when I was a child, I saw a lot of tables and ovens outside the barbecue shop in summer. People were shouting and eating. Ha ha, that year, it was really a scene of Beijing! Now, to Beijing's old restaurant to eat barbecue have to book in advance, it is not good! I have a cast iron plate for barbecue at home, which can be roasted on the fire. After several times, it tastes good, but I put some oyster sauce. The pickled mutton tastes more delicious, so I'd like to share it with you. The practice is as follows; "

Production steps:

Step 1: marinate mutton slices; put in yellow rice wine and soy sauce.

Step 2: add vinegar and oyster sauce.

Step 3: add a little pepper noodles.

Step 4: add sesame oil and brine shrimp oil.

Step 5: add some sugar and pepper.

Step 6: finally put in the sweet flour sauce, onion and ginger, mix well and marinate for 5 minutes.

Step 7: heat up the pan.

Step 8: Sprinkle onion and ginger on the top, and then put on the pickled mutton slices to start roasting.

Step 9: turn the chopsticks frequently at this time to break up the meat pieces as soon as possible to make them evenly heated.

Step 10: when the mutton slices are broken up with chopsticks and roasted to a slightly scorched aroma, sprinkle appropriate amount of shredded green onion and coriander again.

Step 11: turn over the fire for several times to make the green onion and coriander cut off, then turn off the fire. At this time, you can put a porcelain plate under the baking plate and serve it together with the baking plate. Because the pan is made of thick cast iron, it can keep warm for half an hour. The meat is delicious and delicious!

Materials required:

Sliced mutton: 500g

Scallion: 150g

Shredded ginger: 20g

Coriander section: 35g

Soy sauce: 20g

Sugar: 10g

MSG: 2G

Pepper: 0.5g

Sesame oil: 20g

Pepper noodles: 1g

Oyster sauce: 20g

Yellow rice wine: 15g

Vinegar: 10g

Sweet flour sauce: 20g

Marinated shrimp oil: 15g

Note: the characteristics of barbecue: the meat is dry and loose, the meat aroma is overflowing, the entrance is burnt, and the taste is delicious. Beijing barbecue can be served with wine or meat. Warm tips: 1. You can choose the upper brain, leg of lamb, waist and so on. It's better to take a little fat. It tastes delicious. If the use of lamb will be better, do not sell mutton slices, sell a selection of good mutton, their own cut for the best, this can be clear at a glance, taste good. 2. When taking pictures, I forgot to take brine shrimp oil. Ha ha, brine shrimp oil is usually sold in supermarkets. If you can't buy it, you can use fish sauce instead. Just put a little to improve the taste. Oyster sauce can be put or not, because the traditional Beijing barbecue does not put oyster sauce, I put some oyster sauce, the taste is very good. When curing meat, you can use a little sweet flour sauce or light yellow sauce, mainly to improve the taste, and the roasted meat will be more fragrant. 3. When marinating meat, you can also use pepper water and onion ginger juice. I put pepper powder, onion ginger shreds and so on to save trouble. 4. There is no fried son or fried plate, can be replaced by Western iron plate, general kitchenware shop has to sell. You can also use pancake pan to roast meat. After baking, it can be served on the plate. But the atmosphere is not as good as the roasting plate, and the heat preservation performance will be worse. The roasting plate is very thick, about one centimeter thick, which can keep the heat preservation and maintain the flavor and quality of the roast meat. Big spoon of this old Beijing traditional flavor "Beijing barbecue" is ready, for your reference!

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: onion

Chinese PinYin : Bei Jing Kao Rou