Korean cuisine, the most impressive thing is Korean barbecue. Korean barbecue pays attention to the original flavor, supplemented by different sauces.
In terms of cooking materials, Korean barbecue is mainly beef. Beef tenderloin, steak, beef tongue, beef tenderloin, seafood and sashimi are all delicious Korean barbecue, especially roast beef tenderloin and roast steak. Its tender meat makes everyone who has tasted it relish. This is because every Korean restaurant attaches great importance to the choice of ingredients, and many Korean restaurants use beef from specialized meat joint companies. According to the different parts of meat needed, the feed eaten by beef cattle here also has different formulas. It is said that some cows drink beer, listen to music and receive special massage every day when they are raised. Whether this is really the case is still unknown. However, South Korea's strict selection of barbecue ingredients is absolutely true.
In cooking technology, Korean barbecue uses gas or dry charcoal as fuel, and dishes are made on the baking tray by indirect heat transfer, which is simply "frying". Because the current Korean oven has a special exhaust system, it is cleaner and more hygienic than Chinese barbecue.
From the flavor type, the flavor type of Korean barbecue is mainly determined by the juice of pickled raw materials and the juice of dipped raw materials after baking. Of course, different raw materials with different marinades and dips will form different flavor characteristics. South Korea's barbecue pickling raw materials generally use "five spices" raw materials, namely pepper, garlic, onion, ginger and onion. "Spicy" is the main taste of Korean barbecue. Under the action of marinade and dipping sauce, it will present "five flavors" when eating, that is, sweet, spicy, salty, sour and bitter, and dipping sauce mainly plays a supplementary role in flavor.
In terms of color, the color of Korean barbecue is relatively light, which mostly reflects the color of marinade.
From the taste point of view, Korean barbecue dishes are generally fried to medium-cooked or just cooked, reflecting a tender and refreshing feeling.
In the seasoning method, the raw materials of Korean barbecue must be pickled and seasoned. When curing, some fruits and onions are usually added to make the finished dishes fragrant but not greasy. In addition, Korean barbecue is no longer seasoned during baking, but only supplemented with dipping juice when eating.
In the dining form, Korean barbecue is baked by the guests themselves, which increases the fun in the dining process.
China barbecue
Fuxi is the head of Huang San, a representative figure of Chinese civilization. In San Zi Jing, there are figures from Xihong to Huangdi, and the figures of Huang San depend on the world. Innovative spirit is Fuxi cultural spirit. In ancient times, there were many fish in rivers, lakes and seas, many birds in the sky and many animals on the ground, which people could not catch. People are waiting by the water with tree trunks in their hands. When they watched the fish swim, they bumped into a stick. Only in this way can they catch a few fish occasionally. Fuxi dried wild hemp, twisted it into rope, and then woven it into a net with thinner rope to teach people to fish; Weave nets with thicker ropes and teach people to catch birds and animals. This is much better than just eating wild fruits from trees, but raw fish and birds are not delicious. Seriously, some of them can't do well and even make their stomachs uncomfortable. When Fuxi brought skyfire, he taught people to burn birds and fish with torches. From then on, people ate delicious barbecue and became healthier. In memory of Fuxi, people called him "Yong xi", that is, the first person who cooked animal meat with fire.
How can modern people solve the problem of eating in nature when there are no other cooking utensils except fire and raw food? Probably have to take a more primitive approach. This is not a memory and reappearance, but a real effort. Having fun with food at a picnic can remind people of their ancestors' hard exploration in the history of food culture, thus giving them sincere admiration for their intelligence.
The cultural attribute of barbecue is the original flavor of the substances it contains and the rebellion against the usual diet in the vulgar immediate effect. On the other hand, it is recognized by the food memory symbols of human ancestors in the fishing and hunting era. Today, nothing attracts childhood and adults with childhood complex more than barbecue. In fact, barbecue has always been a form and taste temptation of human beings in the past. Now it has entered the era of multi-value barbecue. On the land where the Yellow River flows, barbecue starts from realism and expands the cultural and economic territory with an enterprising attitude. The management mode of barbecue is also divided into two dimensions, one is the reserved barbecue in the streets and lanes, and the other is the intensive barbecue in restaurants. The "wild spirit" always contains the wildness and romance of the fishing and hunting era. People can't resist the ever-expanding scene of roasting food with a bonfire, which exudes attractive fragrance and happy atmosphere.
To put it another way, let's talk about a criminal law first, and that is-revenue. Ling Chi first appeared in the Five Dynasties, because the rulers at that time felt that the regime was unstable. Lu You once wrote in "Selected Works of Weinan": "The lack of regular law began with a special article in the year outside the law. The muscles are exhausted, but the breath is not exhausted; The liver and the heart are connected, but the audio-visual still exists. " It was Liu Jin, the great eunuch in Zhu Houzhao period of Ming Wuzong who closely linked Ling Chi with barbecue.
When Zhu Houzhao was in Ming Wuzong, Liu Jin, the great eunuch, dominated the world, took advantage of it, was lustful and attentive, made a mess of state affairs, framed Zhongliang, oppressed the people, and finally attempted to rebel. He was tried by the third division at the noon gate, and was found guilty, sentenced to death and deprived of political rights for life. On August 25 of that year, Liu Jin served his sentence. The execution place is located in front of Duchayuan, and three executioners take turns to execute. According to Daming's law, people in the middle of the year must cut 3357 knives and cut a thin piece of meat across the board. Knives and knives must not touch the point. Within three days, the prisoner was bloody and gradually became inhuman, but he could not die.
Because it was a public execution, there were many onlookers, many of whom were onlookers with money. They brought gold and silver in exchange for a piece of meat. These are all enemies of Liu Jin. Some people were directly or indirectly persecuted by Liu Jin, while others were relatives who were persecuted to death by Liu Jin. They scrambled to get a piece of meat from Liu Jin and took it home to pay homage to their loved ones. After the memorial service, put an iron on the fire, brush it with oil, and roast its meat and swallow it to show resentment. This is the embryonic form of barbecue.
Japanese barbecue
It's teppanyaki Teppanyaki originated from 15 and was invented by the Spanish in the 6th century. Later it spread from Spain to Mexico and California on the American continent. Until the beginning of the 20th century, a Japanese-American introduced this cooking technique of teppanyaki cooked food to Japan and improved it into teppanyaki.
The teppanyaki counter now used in restaurants is an improvement of the Japanese frying pan used in European and American kitchens. The origin of teppanyaki: Teppanyaki is very popular in Japan, but there are also Korean-style barbecues, which the Japanese call Yakiniku, and Osaka-style iron plate OkonomiYaki. Authentic Japanese Teppanyaki, as its name implies, is to barbecue all kinds of delicious food on a big iron plate, and why Teppanyaki has become an expensive dish in Japanese cuisine, just because Teppanyaki uses the best materials. For example, fresh seafood, including lobster, scallop, abalone and so on. In addition, we will choose domestic beef, even make headlines, and use "Kobe Cattle", "Matsumoto Cattle" or "Jinjiang Cattle" to attract customers. A piece of 200g prime beef alone can be sold for more than 1 10,000 yen. A piece of first-frost beef with uniform meat fat adopts advanced feeding technology, involving trade secrets, and the formula is not disclosed. However, it is reported that during the feeding period, cows will be regularly given some beer with low alcohol content (4-5%) to make their blood gas run and accelerate metabolism, and then brush the whole body with some hay or brushes to make the fat evenly distributed throughout the body. Among many kinds of beef, which one is the best depends on careful care during feeding, because all the famous cattle in China, such as Kobe cattle, Matsuzaka cattle and Kaneko cattle, are from Tadao -gyu, but horses are located in Hyogo, but they have excellent characteristics of delicious meat. Because of the local growing environment and its breeding technology, it can become a famous edible cow.
American style barbecue
Bush's barbecue diplomacy
At the peak of outdoor barbecue in August, President Bush will choose this opportunity to go back to his ranch in Texas for a holiday, and develop backyard barbecue into a diplomatic weapon for him to entertain visiting foreign leaders and a unique "state banquet".
This move by Bush is obviously effective in diplomatic mediation. Israeli Prime Minister Sharon and Colombian President Uribe, who recently visited the United States, both learned his barbecue diplomacy, and "serious issues are easy to talk about" in Bush 1600 acre ranch estate. In addition, George H.W. Bush invited China, president and Hu Jintao to visit his manor.
As a matter of fact, it is a "founding tradition" of the United States for Bush users to barbecue outside to entertain state guests. 1793, when Washington, the founding father of the United States, laid the foundation stone, the founding fathers who attended the foundation stone laying ceremony gathered outdoors to hold a barbecue and ate 227 kilograms of beef. For more than 200 years, outdoor barbecue has formed a typical American culture, which is a favorite "national dish" of Americans and rooted in American life.
Bake 365,438+billion dollars a year.
America has spacious living space and abundant livestock resources. Barbecue outside is obviously a natural American food. Americans love the process of outdoor barbecue, which people in other countries can't imagine. At present, 76% of American families own barbecue grills, and the estimated value of food barbecued in the backyard every year is as high as $365,438+billion.
The barbecue grill used by Americans now is an important consumer product series, ranging from simple circular boilers to high-end ovens worth thousands of dollars. However, in the first 100 years after the founding of the United States, the form of barbecue was very simple, completely in the rough style of the New World. Using slow-burning wood blocks as fuel, large pieces of meat are hung on the fire for barbecue, which is rough. In midsummer, everyone sat around the fire and sweated like rain.
Ford invented burning charcoal particles.
In the 1920s, Henry Ford, the immortal inventor of Ford Motor Company, had a new idea on the fuel for outdoor barbecue, which changed the problem of outdoor barbecue. In the structure of Ford T-car series, there are wooden instrument panels and door handle panels. The wood factory that makes these wooden parts will produce a lot of sawdust waste. At that time, Ford got help from his cousin Kingsford and Edison, the king of American inventions. Finally, Ford invented a simple and economical method, burning sawdust and wood into ashes, and then compressing the ashes into charcoal particles. This kind of carbon ball is very convenient to store and transport, so there is no need to go to great lengths to sort out the wood. In addition, the concentrated firepower makes the baker sweat less and will not be embarrassed by smoking. More importantly, burning charcoal particles is far safer than using wood, and it is more convenient and clean.
Ford used his ready-made car distribution network to sell this bagged outdoor barbecue fuel to Americans, which was immediately welcomed. In just a few years, each Ford car dealer sold an average of 100 tons of "Ford charcoal pills" every year. Soon, the "Kingsford Charcoal Company" was formally established. With this kind of bagged charcoal particles as the backing, the outdoor barbecue in the backyard of every household was in full swing. "Kingsford charcoal pill" is still synonymous with barbecue fuel.
Milestones of the American phenomenon
Outdoor barbecue became a milestone in the American phenomenon and the end of World War II. At that time, millions of veterans returned to their hometowns, married and had children, and got married. In order to meet the demand of this new housing, a large number of new suburban communities have sprung up like mushrooms after rain, and the backyard of each house is designed to be suitable for family outdoor dining. As soon as the host shouted, the neighbors got together to eat barbecue and drink beer.
Induce men to wear aprons.
Outdoor barbecue has also made a subtle contribution to the breakthrough of American male chauvinism. Half a century ago, cooking was a woman's business, but in the 1950s, outdoor barbecues spread all over the United States, and many cooking books appeared in bookstores, "inducing" American men to put on aprons and stand in front of backyard barbecue stalls as cooks. These books all emphasize that men who cook outdoor barbecues are far from sissy, but just show their masculinity.
The best-selling "General Food Kitchen Cookbook" said that the stone age cavemen used fire to barbecue tiger meat and gulped, while men cooked beef cakes in the backyard, which is the true nature of modern cavemen.
The illustrated cookbook published by Life magazine also encourages men to give their wives the patent of exquisite food to cook in the kitchen, and insists on keeping women away from outdoor barbecues. At that time, the newspaper published photos of President Eisenhower's barbecue, and the towering five-star general held a big fork to turn over the barbecue. This situation further encourages men to barbecue.
With the development of modern science and technology, many men now switch to convenient and clean gas barbecue ovens. Last year, of the14.4 million barbecue ovens sold in the United States, 8.7 million used gas fuel.
Pickling, smoking and baking should not be sloppy.
Although the outdoor barbecue is covered with grass, it has developed very complicated now. The process of expert barbecue is very particular and not sloppy at all. First, the steak should be marinated with pepper and other spices. Then, the smoking charcoal fire must be placed on one side of the hob and the meat on the other side. Then, cover the stove and let the heat and smoke of the charcoal fire smoke the steak out through the chimney. The heat in the furnace is between 175-225℃. The person in charge of baking must stand by the fire for a long time and take care of the charcoal fire carefully, so that the steak will become fragrant and tender under the slow fire. If you burn the meat carelessly, it will not only hurt the taste, but also hurt the chef's heart.
Brazilian barbecue:
/kloc-at the end of 0/8, Brazilian cowboys often string meat with long swords and barbecue on bonfires in their spare time. After today, a unique Brazilian barbecue has been formed. Brazilians like to eat the original flavor of meat when they eat barbecue. Because different parts have different flavors, they only put salt to flavor the barbecue, put the kebab on a drill, bake it on the fire, sprinkle with coarse salt, and let the salt melt and penetrate. When the meat is cooked, pat off the salt and eat it with a sharp Daoxiao Noodles. The special feature of Brazilian barbecue is the original flavor of the meat, and there is a pine fragrance in the delicious and rough taste. It is this original flavor that makes Brazilian barbecue famous all over the world.