What are some of the most memorable barbecue dishes you ve eaten?

The roasted chicken hearts and bean skin when I was a child could only be bought with New Year's money at that time.

Pork belly, stinky tofu, chicken head, lamb skewers, beef tendons, grilled chilies, grilled oysters.

Chicken thighs, whole wings, eggplant, grilled sausage.

The most memorable ones are lamb skewers and oysters.

The most memorable thing is probably the black chicken, a thin slice of meat, grilled to a crispy crisp on the side, with a meaty aroma, and I heard that the black chicken is very nutritious.

The grilled Xinjiang lamb skewers have me reminiscent to this day. It was the first time to eat pure mutton from Xinjiang, and the taste was very different from the mutton skewers in the mainland, and it smelled fragrant.

Corn, sweet potatoes, potatoes, leeks, squid, hot dogs, chicken wings, maybe there are so many things I like to eat, I can't forget them.

I'm a vegetarian, and roasting all kinds of vegetables is unforgettable for me, fragrant and refreshing, and I don't have to worry about eating fat, and the taste is really good.

I don't know if you have ever roasted mushrooms to eat, mushrooms are very delicious, and you won't get tired of eating too much, it is really a rare delicacy in the world.

Personally, I prefer to eat seafood, squid, shrimp, scallops, and saury, which are quite memorable, not greasy, and very tender.

I don't get tired of eating a barbecue buffet for a long time, and when I enjoy the barbecue, I use the secret barbecue to fry the tender beef, pork belly, grilled sausage and other ingredients in oil, and then add various seasoning spices, and take a bite of it, and I feel like I have the whole world.

I once went to the river for a self-service barbecue, and a grilled squid really fascinated me.

Roasted corn is called an unforgettable, roasted corn to golden brown, it looks delicious, sweet and delicious, and crispy. That time I ate five roasted corn in a row.

Summary. The top 10 must-have 30 barbecue dishes are: lamb:

The most suitable for barbecue is the lamb leg meat cut into small pieces, as well as the tenderloin, outer loin, lamb loin, etc., which are fatty and lean. Beef: You can choose beef ribs, which are tender and tough; Beef shoulder is the most tender meat that is best for roasting, and beef should not be roasted until fully cooked, as it will destroy the tenderness of the meat.

Beef breast and beef tenderloin can also be used, and fat and thin can be matched when wearing skewers. Chicken: Any cut is a good ingredient for grilling.

Soak it in lemon water and sprinkle some starch before grilling to make the meat more tender. In addition, semi-processed chicken wings, chicken fillets, chicken gizzards, etc. are also stars on the barbecue grill. Cured meats:

Luncheon meats, sausages, cured meats, and bacon are easy to carry and have a unique flavor.

The top 10 must-have 30 dishes for barbecue are: Mutton: The most suitable for barbecue is the leg of lamb cut into small pieces, as well as the tenderloin, outer loin, lamb loin, etc., which are fat and lean.

Beef: You can choose beef ribs, which are tender and tough; Beef shoulder is the most conducive to roasting tender meat, beef should not be roasted until fully cooked, it will destroy the meat quality of the fresh manuscript eggplant tender. Beef breast and beef tenderloin can also be used, and fat and thin can be matched when wearing skewers.

Chicken: Any cut is a good ingredient for grilling. Soak it in lemon water and sprinkle some starch before grilling to make the meat more tender.

In addition, semi-processed chicken wings, chicken fillets, chicken gizzards, etc. are also stars on the barbecue grill. Cured meats: luncheon meats, sausages, marinated meats, bacon, easy to carry, unique flavor.

Aquatic fish: Fish used for barbecue, usually with few bones. Such as trousers, saury, spring fish, salmon, Wuchang fish, sea bass, catfish, loach fish, etc. Seafood: squid, scallops, shrimp, cuttlefish, snails, crabs, mumo, cockles, oysters, etc.

Vegetables: corn, sweet potatoes, mushrooms, potatoes, green peppers, radish, lettuce, onions, broccoli, cauliflower, taro, yam, garlic, eggplant, zucchini, finch leek, cabbage, beans, green peppers, mushrooms, cucumbers, kelp, water spinach, lotus root, papaya, asparagus, pumpkin, etc.

Pasta: bread, steamed buns, buns and other soy products: bean tendons, tofu cubes, bean curd, dried tofu, etc.

<> when it comes to barbecue, we usually think of itSteak, pork, chicken, and vegetablesand other traditional ingredients. But some people like to use some strange ingredients when grilling to add flavorHere are some of the weird barbecue ingredients

Roasted spiders. <>

Roasted spiders, or fried spiders, are a traditional food of Cambodian locals and have become a peculiar attempt for many tourists. The live spiders are first fried in a pan and then placed on the grill to roast. Roasted spiders have a crispy texture and some juice inside, which makes them taste strange, but they are also very popular with the locals.

Grilled bats In the Pacific island countries and some parts of Africa, bats are commonly used as a barbecue ingredient. The bats are skinned and then cut into chunks and skewered on the grill for grilling. The grilled bat meat is tender and tastes a bit like chicken, but there are some unusual smells and tastes.

Grilled starfish. Roasted starfish is a very rare delicacy in China's Guangdong region, and is usually only found at the food stalls of some local fishing villages. Wash the starfish, remove the stingers and internal organs, then coat with some sauce and bake until golden brown before serving.

Roasted starfish has a very peculiar taste, with a salty and fresh flavor and a hard and crunchy texture, but it can also give off some strange smells.

Cheese

The cheese melts when baked, making it even more delicious. Place the cheese slices over a charcoal fire and grill until it melts and is golden brownServed with some bread or fruit, it tastes wonderful.

Although the traditional barbecue ingredients are already very delicious, they can often feel monotonous. Therefore, trying something new and exotic and using a different cooking style can add to the fun of grilling, making it more varied and creative. Of course, while enjoying the food, we should also pay attention to the safety and hygiene of the food to avoid unnecessary risks and injuries.

1.Quebec's barbecue shop Cabane à Sucre

Quebec's rotisserie is best known for its handmade sausages and garlic ribs. Rotisserie shops are usually located in rural areas and serve sap-based dishes and sausages in early spring.

2.Japanese yakiniku

Japanese charcoal-grilled pork is made with high-quality ingredients such as Wagyu beef and black pork, carefully cut and seasoned, and then slowly grilled on a special charcoal stove to create a fragrant and delicious grill.

3.Brazilian barbecue (churrasco).

Brazilian barbecue is made by skewered various meats on long wooden sticks and grilled on a special charcoal grill. It features meats marinated with a variety of spices and sea salt, accompanied by sauces and fresh salads.

4.Chinese skewers.

Chinese grilled tongyu skewers are skewers made from a variety of different ingredients (including beef, lamb, pork, chicken, seafood, vegetables, corn, etc.), grilled until golden brown, and seasoned with spices. It is characterized by a delicious taste, rich flavor, and a wide variety of flavors.

5.Argentinian barbecue (asado).

Argentinian barbecue is made of beef, lamb, pork and other main ingredients, slowly grilled over a charcoal fire, accompanied by plenty of fruits and vegetables and high-quality red wine, creating a strong South American style.

In short, the barbecue in each place has its own character and charm that makes you want to stop. No matter what kind of grilling, you need to use high-quality raw materials and exquisite cooking skills to achieve the best taste and nutritional value.

There are so many barbecue delicacies in my hometown, and the main barbecue specialties are the following.

1.Lamb skewers. Lamb skewers are always the essence of barbecue, especially the fat and thin mutton, it tastes just right, and this kind of meat quality, basically does not need to add any seasonings, put more salt, and the taste is very good.

My favorite is the red willow skewers, one bunch of mutton is worth two ordinary mutton skewers.

2.Grilled squid. Not sizzling squid, but grilled squid. In my opinion, grilled squid is much better than sizzling squid, because the grilled squid gets rid of the more smoky and disturbing sea smell, and with various spices, it is very comfortable to eat, and it can be regarded as a hard dish in barbecue.

3.Grilled enoki mushrooms. Enoki mushroom cover is smooth and tender, crisp stalk, rich in nutrition, special taste, is a medicine and food dual-purpose health vegetable, eating a variety of ways, can be eaten fresh, can also be processed as raw materials for canned food, etc.

4.Enoki mushrooms can be roasted with tin foil, can be worn into skewers, can be roasted directly on the oven, or can be roasted with soup, delicious and fragrant.

5.Grilled gluten. Gluten is a very soft food, which is usually eaten by stir-frying, and the good taste of gluten can be eaten by stir-frying it quickly.

In the same way, gluten is used to bake and eat, through the high temperature of charcoal grilling, the skin of gluten can be quickly tightened, and the final taste is the feeling of crispy on the outside and tender on the inside, and then sprinkled with a little cumin or chili noodles, it is absolutely delicious.

6.Pancake rolls with green onions.

A food made from cornmeal, wheat flour, and local eggs and green onions, it is a traditional local food here.

The way to eat is to wash the green onion and dip it in a sweet sauce Soybean paste is rolled in freshly baked pancakes, and the taste is spicy and spicy with the taste of sweet sauce.

Main ingredients: cornmeal, wheat flour accessories: peanut oil, salt, yellow sauce, sesame oil, sesame paste are used for egg seasoning.

How to make it: 1. Mix 150 grams of fine cornmeal with 50 grams of flour, put a little salt in it and mix well.

2. Stir the cornmeal and white flour into a batter with water, and stir well for one hour. Heat the electric baking pan and rub it with oil, scoop a spoonful of batter and pour it on top, and use a scraper to scrape the batter evenly.

3. The pancake can be turned over with a slight curl, and then taken out and placed on the lid curtain for later use. Basically, one can be burned in a minute.

4. Mix the yellow sauce and sesame paste with sesame oil, knock the chopped green onion and salt with the chai eggs, and spread the eggs with peanut oil.

5. Spread the sauce on the pancake crust first, then put the shredded green onion and egg roll up and enjoy.

6. When you eat it in summer, it can be accompanied by mung bean porridge and side dishes, and this fast, simple, delicious and nutritious "Shandong Pancake Roll Green Onion" is ready.

1. Guangdong barbecue. Cantonese barbecue, pay attention to charcoal grilling, and at the same time use ingredients to interpret a "fresh" word, one of the most representative items is charcoal grilled oysters, oyster meat with shells grilled together, oyster meat on the garlic must be put enough, so that the grilled oysters are delicious and crispy. In addition to seafood, some meat barbecue is also very outstanding, Cantonese barbecue presents more of the original flavor, so a thicker ingredients will be used, and a lot of sauce will be brushed on the way to grill, but the characteristic of Guangzhou absolute barbecue is that it will be coated with some honey, and it is necessary to pay attention to maintaining the moisture of the ingredients themselves when roasting, and the seasoning can not be too much to rob the taste of the original ingredients, so that it tastes rich in gravy and the original taste of the book.

2. Yunnan barbecue. Yunnan barbecue, the biggest feature is that the ingredients are abundant, a random barbecue restaurant, the types of ingredients can be more than 30-40 kinds, the more famous are pulp tofu, phoenix feet, fat sausages, etc., in addition to the rich ingredients, Yunnan barbecue dipping water is also a must, most of the barbecue in most areas are chili powder and cumin powder, and Yunnan's dipping water is a kind of wet material, different stores make different methods, but they all have the effect of freshness and fragrance.

3. Sichuan barbecue (Yibin). In Sichuan barbecue, the more famous is Yibin's characteristic burning, that is, a large handful of skewers, not a string, the amount of skewers is not large, basically a bite of a skewer, before the grilling of the ingredients do not go through any seasoning treatment, the baking method is also relatively unique, first the skewers are grilled to half-cooked, and then evenly coated the meat skewers with sauce, and then put on the shelves for fast roasting, the key to deliciousness lies in the taste of the sauce, the dipping sauce has dry chili powder, peanut soybean noodles and vinegar dishes are sold in three kinds, the taste is salty, heavy and spicy, and it is best to use it for wine.

Fourth, Xinjiang barbecue. On the table of Xinjiang people, mutton often surpasses staple foods such as rice and noodles. The natural pastures and clear landscapes have created the advantage of local mutton being tender and delicious, and Xinjiang people are also famous for eating mutton.

Our stereotype of Xinjiang barbecue is still in the cries of "mutton skewers and lamb skewers", but Xinjiang locals will only say that they go to eat barbecue when they eat barbecue. Xinjiang barbecue is characterized by large meat grains, no smell, long stove, the most important thing is that the ingredients must be local sheep, enough fresh, and the ingredients for seasoning are only salt, cumin and chili noodles, and there are no other sauces. Authentic Xinjiang barbecue uses only two kinds of barbecue tools, iron skewers and red willow branches, of which iron skewers are resistant to high temperatures, and meat skewers are grilled from the inside to the outside until fragrant.

The aroma of meat and seasoning comes to the face, the color of the meat skewers is oily, and the mouth is fat and spicy, and the aftertaste is endless.