The Spring Festival Gala in its broadest sense can be traced back to 1956. At that time, the Spring Festival Gala was produced by the Central News and Record Film Studio with Zhang Junxiang as the chief director, Xie Jin, Lin Nong, Cen Fan and Wang Yingdong as directors. According to the content of the movie, the then Central People's Broadcasting Station broadcasted the performance live to the whole country. Many masters of that time had appeared in the movie, such as masters of Yueju Opera, Xu Yulan and Wang Wenjuan, master of Jieju Opera, Xin Fengxia, master of Peking Opera, Mei Lanfang, master of comedy, Hou Baolin, people's artist Lao She, Ba Jin, and performance artist Zhao Dan.
CCTV's Spring Festival Gala has been on the air since New Year's Eve 1979, and in 1983, the first live broadcast of the Spring Festival Gala was officially broadcast on CCTV. At first, it was a variety show broadcast by China Central Television (CCTV) on the night of the Lunar New Year's Eve in celebration of the Lunar New Year in its first
CCTV Spring Festival Gala in the past years, and later on, it was broadcast live on CCTV's Chinese International Channel, Military-Agriculture Channel, CCTV's English News Channel, CCTV's Spanish-language International Channel, and CCTV's French-language International Channel. In addition, from 2008 to the present, the HD channel also conducts rehearsal video broadcast; CCTV.com, PPLIVE, China Network Television and other online new media will also be broadcast at the same time.
When did the Network Spring Festival Gala start?The Network Spring Festival Gala, or "Network Spring Festival Gala" for short, is a variety show launched by CCTV in 2011.
This year's Network Spring Festival Gala was premiered on New Year's Eve at 8:30 p.m. on the Variety Channel, and CCTV one set of the first day of the new year, New Year's Eve Spring Festival Gala began to air at the end of the
When did the Spring Festival beginThe Spring Festival custom, the earliest from the palace, the legend of the Spring Festival day, inside and outside of the palace as a holiday in general, to be celebrated in an extraordinarily grand manner. The earliest day of spring to the palace door in front of the clay spring oxen to break a said, the history of the book recorded that "the Duke of Zhou began to make the spring clay oxen." In that case, it is almost as old as the Chinese nation. It is written in the book "Kyoto Customs" that in front of the palace, "the god Mang was set up in the east, and the spring ox in the west." After the ceremony was over, "all the servants beat and burned it, so it was called 'beating the spring'." At that time, the spring bull broken, have spurred the old oxen to plow the fields of the "urge to plow" meaning, people have to snatch the pieces of the spring bull home, regarded as a symbol of good luck.
When did the writing of Spring Festival couplets beginThe first couplet ever written was by Meng Chang, the Lord of Shu, in the fifth generation of the Tang Dynasty: "New Year's Day" (新年纳余庆), and "Festival" (佳节) (佳节) (长春).
Everyone, when did the Spring Festival start?2014 Spring Festival: January 16, 2014 - February 24, 2014; I wish you a smooth journey home, have fun and eat well. If you are satisfied with my answer, if you are useful to you, please select "useful to me" Oh, thank you for your adoption.
When did the universe begin?
I don't think even Stephen Hawking can answer this question!
The beginning of the universe is the beginning of time.
The beginning of time is the beginning of the universe.
When did the Small Seal Character beginWarring States period, but it was more confusing
When did barbecuing begin?Barbecuing is probably the most primitive form of human cooking, which involves heating and drying the air with fuel and heating the food by placing it in the hot, dry air in a location relatively close to the heat source. Generally speaking, barbecue is cooking food (mostly meat) over a fire until it is ready to be eaten, so Taiwan also calls this barbecue; in modern society, due to a variety of ways to use fire, barbecue methods have gradually diversified, and a variety of barbecue ovens, barbecue grills, barbecue sauces, etc. have been developed. Barbecue itself has also become a kind of recreation or business for many people. In the modern world, barbecuing alone is rare. In Asia, America, and Europe, barbecuing is usually a group activity for small families and schools.
It has been argued that the English name for barbecue, barbecue, is a word (commonly known as BBQ) that may have come from the Caribbean. Once upon a time, French pirates came to the Caribbean, on the island will be a whole slaughtered sheep from the beard to *** (de la barbe au cul) on the grill roasted and eaten, this food is referred to as barbe-cul (the end of the word "l" in the French word cul does not sound), evolved into the word barbecue, more due to the cue and the English letter barbecue, the word barbecue.
Barbecue is commonly done outdoors because of the smoke produced when roasting meat. However, many restaurants have developed an indoor barbecue style of dining, which in Asia, such as Japan, South Korea and Taiwan, is called a barbecue restaurant, that is, indoors in front of each person's seat there is a barbecue grill built into the middle of the table, put charcoal, set up a net rack or bar rack to allow the consumer to grill the raw meat in their own way.
Although barbecue mainly refers to the roasting of meat, there is a wide variety of ingredients that can be roasted today, including vegetables, fruits, and other ingredients, such as tofu, mushrooms, and peppers, which are common in Asia, are all common in barbecues.
In Chinese food, there is a category called barbecue, including: roast goose, soy sauce chicken, barbecue pork, barbecue pork, etc., is not a type of barbecue that is not burned and eaten by the diners themselves, but it is also known in English as BBQ.
Chinese food and cooking has gone through four stages of development, which are: cooking by fire, cooking by stone, cooking by water, and cooking by oil.
Fire cooking is the most primitive cooking method. The most primitive operation method of fire cooking is burning and roasting. Roast has two interpretations: one is to make things catch fire and burn, such as burning fire, burning wood, etc.; the second is to use the fire or heat is the object heated its changes, such as boiling water, burning charcoal, etc.. The second meaning is a deep drawing, a cooking burn. Barbecue contains: smoking, roasting, and branding. Roasted meat takes an important part in barbecue. Archaeological experts in Linyi City, Lunan, unearthed in the village of Wulibao, a late Eastern Han Dynasty portrait stone remnants of the tomb found two parties carved with roasted meat skewers of the portrait stone, the study found that the two paintings seen in the figure are ***, they grilled meat skewers are beef and mutton skewers. These two kitchen drawings reflect the 1800 years ago Lunan folk dietary customs. Barbecue
Neolithic to pre-Qin, grilled and roasted, burnt, burned is the same. With the progress of cooking, although the emergence of water cooking, oil cooking method, but the grilling method has not disappeared, but also many more styles. Development so far, there has been a white grill, mud grill, paste mud grill, skewer grill, red grill, marinade grill, crispy grill, hanging paste grill, face grill, fork grill, hook hanging grill, grate grill, open hearth grill, dark hearth, iron pot grill, oven grill, bamboo grill, bonfire grill and so on a variety of grilling methods, showing that the deliciousness of the barbecue for the people to say it is with a great seductive power and attraction. [Edit] The origin of Chinese barbecue culture Fu Xi is a representative of Chinese civilization, "the first of the three emperors", "Three Character Classic" in the "since Hsi Nong, to the Yellow Emperor, the number of the three emperors according to the last world". Creative spirit is the spirit of Fuxi culture. In ancient times, the river, the lake, the sea has many fish, the sky has many birds, the ground has many beasts, people will not catch. People hand-held a tree trunk waiting at the water's edge, looking at the fish swim over to hit a stick, rely on this method to occasionally catch a few fish. Fuxi will be wild hemp, dried into a rope, and then use some thin rope into a net, teaching people to fish; with some thick rope into a net, teaching people to catch birds and animals. This is much better than just eating wild fruits from trees, but raw fish and birds do not taste good to eat, seriously, some of them can not get it right, eat but also get sick with an upset stomach. When Fuxi took the fire in the sky, they teach people to use fire to birds, fish baked to eat. From then on, people eat fragrant roasted meat, the body is also healthier. In order to commemorate Fuxi, people called him "庖牺" that is, "the first to use fire to cook the meat of animals.
If modern people in nature, there is no other cooking utensils and only fire and raw food, how to solve the problem of eating? Probably had to take a more primitive approach. This is not a memory and reproduction, but a real effort. The pleasure of getting food in the picnic, at the same time, can make people think about the ancestors in the history of food and culture of the arduous exploration, so as to send out a heartfelt admiration for the ingenuity of our ancestors.
The cultural attribute of barbecue is that it contains the original taste of the substance and the rebellion against the usual diet in the effect of crude instant food, and on the other hand, it is recognized by the human ancestors in the fishing and hunting times of the dietary memory code. Today, there is nothing more seductive to childhood and the adults who contain it than the barbecue. In fact, barbecue has always been a form and taste of seduction for human beings in the past. Now we have entered an era of barbecue with multiple values. In the land where the Yellow River flows through, barbecue starts from realism and expands its cultural and economic boundaries in an aggressive manner. Barbecue business mode, but also to the three degrees of divergence, one is still maintained in the street barbecue, the second is a restaurant-style intensive barbecue, and the third is the donkey's favorite outdoor barbecue. The "spirit of the wild" has always contained the wild and romantic fishing and hunting era, in the continuous extension of the campfire roasted and eat the scene, exudes a tantalizing aroma and joyful atmosphere is irresistible to people. [Edit paragraph] barbecue recipe and barbecue process, a selection of materials
All non-disease, non-toxic non-rot, fresh color pigs, cows, goats, chickens, geese, frogs, vegetables, fruits, roots edible food can be marinated with this method of baking.
Second, the recipe
1, meat skewers:
5 kilograms of fresh meat should be added to the amount of spices. Barbecue
Recipe 1: fresh Xinjiang lamb kebab material (Wuhan) 1.5 packages, monosodium glutamate (freshness in 99%, the following all with this freshness) 70-90 grams, 36 grams of refined salt, Special Fresh 1 1 packet (produced in Wuhan), ginger, scallions (chopped fine) 40 grams each, 7 grams of sugar, 25 grams of meat floss powder, 250 grams of sweet potato starch.
Put the above ingredients in the cut meat strips and mix well, marinate for 10 minutes can be skewered with a bamboo skewer to be grilled
Recipe 2: Thirteen spices 100 grams, monosodium glutamate (99% freshness) 70-90 grams, 36 grams of refined salt, the secret oil, Special Fresh No. 1 1 packet of ginger and scallions 40 grams each, 7 grams of sugar, 25 grams of meat fluff, sweet potato starch 250 grams. 250 grams.
The above ingredients into the cut fresh meat strips mixed well, marinated to 15 minutes can be skewered to be grilled.
Note: the above two methods of meat dry humidity for the skewers can adsorb spices do not fall, do not flow as appropriate. There is water flow out of the thin, not easy to maintain the flavor, dry oil consumption, should be mastered in the hands of a handful of meat feel wet but not out of the water for the best.
Two formulas you can choose to use, string out dozens of thousands of food.
2, chicken wings, chicken tips, chicken legs, duck wings and other all chicken, goose, grouse, quail, pigeon and other food. The recipe is as follows:
5 kilograms of food need to add: spicy stink dry material (Wuhan production) 2 packages, 60 grams of refined salt, 90 grams of monosodium glutamate (MSG), Special Fresh No. 1 1 packages, ginger, scallions (chopped fine) 30 grams of the name of the loose meat powder 20 grams of sugar 7 grams, 150 grams of sweet potato starch
The above raw materials and 5 kilograms of food to fully stop the uniformity of the pickle for 20 minutes to wear into a string. If the mixing is dry and the material is not stained, you should add water appropriately, so that its seasoning is completely stained on top of the meat, should not be too thin. These are raw grilled.
3, chicken, duck, goose claws multiple varieties, the recipe is:
5 kg of food washed and put into the pot, add water until submerged, put 110 grams of refined salt, ginger (patted) 80 grams of monosodium glutamate (MSG) 100 grams of freshly ground onion 50 grams of freshly ground onion, 10 grams of peppercorns, cooked over a medium heat, to be claw bubbles big straighten, with the sign of a penetration that is broken can be salvaged after the cold, each string through 2 to be baked.
4, fish: various types of fish wear half fish, fish string, whole fish, fish tail and other varieties of recipes for:
5 kg of fresh fish to join the raw materials: 100 grams of thirteen spices, 60 grams of salt, 90 grams of sugar, 80 grams of monosodium glutamate (MSG), Special Fresh No. 1 1 packet of ginger, green onions (chopped fine) 40 grams, 60 grams of Piaoxiang Sauce (modulated see below), 150 grams of sweet potato flour.
Mix the above ingredients and fresh fish well, wet and dry grasp and skewers of the same, marinate for 30 minutes after the string to be grilled.
Special reminder: In order for you to correctly grasp the various types of food marinade method, baked special flavor, the Department of special "spice cellar water" soaking method to spice direct marinade method, the purpose is to worry about you with "spice cellar water" when the concentration of bad grasp and the flavor. The taste.
Some of the composite finished spices in this process already contain some spices and herbs.
5, ribs: all animal ribs are made according to the following recipe: 5 kg of fresh ribs, add 110 grams of thirteen spices, 20 grams of five-spice powder, 36 grams of refined salt, 30 powdered meat loosening powder, 8 grams of sugar, monosodium glutamate (MSG) 80 grams of Special Fresh No. 1 1 packet of ginger, green onions (chopped fine) 40 grams each, 150 grams of sweet potato starch.
The above ingredients and ribs mixed evenly marinated crispy 20 minutes on skewers to be grilled
6, vegetables: pumpkin, eggplant, slices, potatoes, corn on the cob, cabbage and other varieties of recipes for:
500 grams of sweet potato starch, 1500 grams of salt, monosodium glutamate (fine powder) 400 grams of Special Fresh No. 2 packets of thirteen spices 420 grams of sugar 30 grams, sesame 150 grams. Comfrey powder (edible spices) 50 grams, mix the above that is into the flavor powder bag spare
Roasted first will wear a good string of vegetables placed flat on the stove, and then use the spoon loaded with powder poured on the vegetable block, each string put 1 grams of each side of the 0.5 grams of the put in a brush dipped in oil to brush the wet and even baked. Into the amount of flavorings you can first bake 3-5 strings of their own taste, according to local tastes and then increase or decrease the amount of flavorings
three, wear string
First of all, the meat should be grilled, vegetables, wash, and then cut the meat into 2-4 centimeters long, 0.8 centimeters wide, square meat strips (can also be customized): spare ribs according to the market price of your place to determine their own cuts pricing; fish scaled and then break open the removal of belly intestine wash and cut into pieces of up to 12 centimeters long! or a whole fish of unlimited length: lotus root through the raw lotus root. Then bamboo skewers threaded into strings: meat threaded into a ding zigzag: fish, eggplant and other large strings with two sticks per string.
Fourth, grilled Barbecue
1, the fire: first grill cleaned and put away, add charcoal (corn charcoal) lit, put the charcoal fully combusted, and then the charcoal with a poker shaved into a thickness of 1.5-2 cm high fire layer.
2, grilled: food skewers on the stove surface, where meat, ribs directly brush the oil (both sides of the brush) grilled, and then turned over and over again. Skewers look oil bubbles rolling, the color becomes white and yellow said ripe, chicken claws and other should be baked to have fried sound, chicken wings baked into a charred bubble large, chicken thighs baked while using a knife to break the mouth of the brush oil baked to charred, there is no blood inside the overflow said ripe. Roasting time should be based on the size of the fire,, skewers varieties, but never burnt. Brush oil while grilling, when the food is grilled to nine mature in time to sprinkle spicy powder, cumin angle or powder. Brush the oil, a little baking can be up for sale, do not eat spicy not to add spicy powder.
3, vegetables should be put on the string on the stove surface, and then add vegetable powder, brush with oil brush wet brush well, flip back and forth to the eggplant and other baked soft baked small baked yellow can be sprinkled with chili powder, cumin and then brush the oil in the baking a few seconds to start the stove for sale.
Note: 1, with vegetable oil, salad oil, disable sesame oil, lard and so on.
4, brush dipped in oil should be wiped on the oil tank to remove excess oil, brush on the string does not fall into the fire smoke subject.
Attachment: the modulation of the floating sauce
1, ingredients: 500 grams of pickled peppers, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic, 30 grams of pepper, 80 grams of monosodium glutamate (MSG), Special Fresh 1 1 packet, 100 grams of chicken, 20 grams of sugar, 40 grams of refined salt.
2, first bubble pepper chopped fine, garlic cloves peeled and pounded.
3, with a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, Special Fresh 1, chicken essence, sugar, refined salt and mix well.
4, with vegetable oil burned to eight mature into the bubble pepper fine foam fried incense, and then poured into the porcelain seasoned material in the lid, let cool and then taste, if salty, appropriate sugar MSG, light add a little salt into the floating sauce. [edit]Barbecue know-how 1. different ingredients, different grilling method
Grilled slices of meat: thinner slices of meat, about only 3 minutes to be cooked, should not be grilled for too long, otherwise, the meat becomes hard or burnt, it is not good. Pork must be cooked until fully cooked before serving, and beef should not be grilled until fully cooked for serving, otherwise it will destroy the tenderness of the meat.
Seafood and fish: clams and fish fillets in the grill, it is best to use tin foil wrapped up, so that the skin is not easy to burn the fish, but also easy to store the fresh soup. Grill for about 2 to 3 minutes, the fish fillets raised, can be eaten.
Sweet and Spicy, Hot Dogs, Sausages, etc.: Try to use a small fire, except for vegetables, it is best to put in a tin foil box, grilled with smothering, the more vigorous the fire, the better.
2. Use of charcoal Grilling
The best choice of fuel is still charcoal, try not to use chemical charcoal. The special flavor of charcoal grilled food comes from the aroma of the grilled food when the charcoal is hot, so choosing a good charcoal is the basis of enjoying the delicious taste. Good quality charcoal usually burns for a long time and fires well. It is best to choose the twig part of the charcoal and not to use the whole stem, otherwise it will not be easy to light. When lighting the fire, for a packet of kindling 5 grains, put in 5 grains at a time. Charcoal should be burned until transparent red hot, and then spread it to grill, charcoal surface is not yet burned through, please do not rush to grill, so that it is easy to make the food dirty, black.
3. Clean the grill
Before grilling food, brush the grill with a layer of oil to prevent food from sticking to the grill. Keep the grill clean by brushing off any residue on the grill with an iron brush at all times so that the flavor of the food is not affected.
4. Turn the food over
Once the food is on the grill, turning it over and over will not only prolong the cooking time, but also destroy the protein and cause the meat to become tough. When turning over food, the food must be heated to a certain degree before it is easy to turn over. If the flip, part of the food stuck in the grid, that protein is not fully heated, hard pull will only tear the protein fiber, if the fish will form the phenomenon of peeling.
5. Supplemental water
Food in the barbecue process, the longer the time, the greater the loss of moisture and grease, the more dry taste. Therefore, in the barbecue process should be in the food on the appropriate amount of brush some barbecue sauce, can keep the food moist, but pay attention not to brush too much at a time, and cause the food too salty.
6. The use of salt
Salt can be used to flavor. In addition, during the grilling process, many foods that contain a lot of fat will drip oil when heated, and these oil droplets burned by the charcoal will produce a very high flame that will scorch the food on the grill. If the water spray, will only produce soot contamination of food, then as long as the fire sprinkled some salt can solve the problem.
7. Diamond Grill Marks
A genuine diamond grill mark is a great addition to your grilling technique. It's not difficult to create a diamond-shaped grill mark. First, make sure the coals are hot enough, then place the food on the grill at a 30-degree angle, and when the food is fully heated, turn the food at a 30-degree angle in the opposite direction to create a diamond-shaped grill mark.
DIY roast healthy eating method
Although the roast is delicious, but eat still can not help but let us have some concerns: because the roast is easy to cause cancer, sometimes eat after eating also eat bad stomach. Nutritionists tell us: in fact, in the process of grilling and eating pay more attention to, delicious and healthy as can be both. Here's a look at what barbecue methods are wrong:
Error one: grilled too burnt Burnt substances are easily carcinogenic, and meat grease dripping to the charcoal, resulting in polycyclic aromatic hydrocarbons will be attached to the food with the smoke volatilization, but also a very strong carcinogen.
Solution: It is best to use aluminum foil to wrap up the meat when grilling to avoid eating carcinogens. Once burnt, make sure to throw away the burnt parts and never eat them.
Mistake 2: barbecue sauce put too much Generally in the barbecue meat with soy sauce and other marinade before, and baked and need to add a lot of barbecue sauce, which will lead to eat too much salt.
The solution: the best way is to use a low-salt soy sauce marinade, so you don't need to use barbecue sauce again; or dilute the barbecue sauce with drinking water before using it, and add a little bit of cornstarch to thicken the sauce if it's too thin to stick.
Mistake 3: raw and cooked food utensils are not separate The dishes, chopsticks and other utensils used in barbecue raw and cooked food are not separated, which can easily lead to cross-infection and eat bad stomach.
Solution: Prepare two sets of tableware to avoid contamination of cooked food.
In addition to the barbecue method, our concern that barbecue meat is too greasy can also be figured out.
Worry 1: too much grease Grilling materials are usually meat and other high-calorie food, plus the use of barbecue sauce, etc., the grease content is too high, which is easy to cause the accumulation of body fat.
Solution: Choose barbecue materials, try to choose lean meat and fatty acid content of fish, do not eat fat meat. In addition, you can also eat with some vegetables to reduce grease. In addition, keep chewing slowly, more exercise after meals, are a good way to consume fat.
Worry about two: cholesterol is too high, too little fiber Roasted often meat and seafood-based, cholesterol content is very high, fiber intake is often insufficient.
Solution: you should use more wild rice, green peppers and other food, and more intake of oranges and other fruits with high vitamin C content, not only low-calorie, rich in vitamins, but also rich in pectin and fiber, which can promote defecation and reduce cholesterol. In addition, vitamin C also has a very good anti-cancer effect. (Fashion) [Editorial] Barbecue Tips 1. "Direct Grilling" and "Indirect Grilling"
You may ask: Isn't barbecuing just putting meat and other foods on the fire? No, the European-style barbecue can be burned, stewed, baked, fried and so on a variety of ways, in which the "burn" belongs to the open-flame barbecue is also known as direct barbecue; and the other kinds of indirect barbecue is called.
A, direct barbecue
① Put the ball carbon in the center of the grill carbon rack.
② Put the vegetables and meat in the center of the grill net direct grilling.
B, indirect grilling
① The ball carbon is lit and placed at the ends of the carbon rack.
② meat and vegetables placed in the center of the grill.
③ Cover the lid, adjust the fire with the damper, and cook the food by smoking.
2. common food grilling time and fire mastery
The good and bad of the grilled food by the length of the grilling time, the mastery of the fire, the choice of barbecue equipment, and even the environment at the time and many other factors. To achieve the best barbecue results, the above aspects of the factors can not be ignored, especially the barbecue time and fire control is the key.
In general, the indirect grilling method is longer than the direct grilling method.
3. Assembly, ignition and barbecue basic steps
First ready to assemble the parts of the grill and charcoal, in accordance with the instructions to the grill, the bracket and the fence assembled, and then ignite the barbecue charcoal
1, a layer of charcoal and stacked in a pyramid shape on the charcoal net, pour alcohol and other accelerants and let the charcoal fully absorbed, time about one minute. Light the pre-prepared strips of paper and put them into the furnace, the charcoal began to burn. If you are afraid of the trouble of cleaning up, you can put a piece of aluminum foil under the charcoal, but the combustion will be affected to a certain extent.2. The charcoal will start to burn, accompanied by a small amount of black smoke. Add the grill net at this time. After 10-15 minutes of burning, the open flame gradually decreases or disappears, and white ash appears on the surface of the charcoal, indicating that the ideal grilling temperature has been reached. At this time, the charcoal evenly spread out, put your hand on the grill net above, the hand has a hot feeling. 4, the need to grill the food evenly placed in the center of the grill net, and strive to all parts of the food heated uniformly. 5, the grilling process according to the need to make adjustments to the position of the food, in order to make the various parts of the heat uniformly. If the barbecue is steak and other large and thick food should be grilled on one side and then the other, otherwise it will be difficult to grill and may be scorched. [Edit] Barbecue tools barbecue grill
Barbecue grill is divided into three kinds, carbon grill, gas grill and electric grill, of which the gas grill and electric grill to no fumes, no pollution to the product and is very popular.
The common types of barbecue grills on the market are apple grill, rectangular grill, lightweight grill and so on. Apple stove shape is the most pleasing, round outline, capacity is huge, generally inside with two layers of cover net separation, can be used to stew and smoked, and there are wheels and handles, easy to change the location of the barbecue process, show the master of the delicate thoughtful. But the apple stove shelf can not adjust the height, tall or short people are not very easy to find a comfortable barbecue position. Rectangular stove cross wide, convenient for several people to operate at the same time, to create a happy atmosphere, both sides of the wooden rack can also be extended to put some plates and food, to reduce running back and forth. If you do not want to take up too much space, the kind of compact lightweight stove is also a good choice, "red guest", "Pathfinder" and other brands have this stove. The advantages of the furnace is adjustable grill height, easy to control the fire, cheap, less than 100 yuan. The gas grill and electric grill is relatively expensive.
Barbecue car
Due to the street stalls takeout barbecue grill is not convenient to carry, the barbecue car has become the mainstream street stalls takeout barbecue tools, it can be moved, ready to close a gas and barbecue materials can be open for business, low-cost, and become the preferred choice of a small investment into the industry, and the barbecue car is now popular in the market function also come more and more, in addition to barbecue, but also can do hot and spicy hot pot, spicy and hot and sour noodles, and so on.
Barbecue charcoal
The common charcoal on the market are flammable charcoal, charcoal, mechanism charcoal. The flammable charcoal is available at outdoor stores in square and pancake shapes. The surface of the combustible charcoal has a layer of flammable layer, it is easier to ignite than ordinary charcoal, the disadvantage is that it is more expensive, a small box will cost more than a hundred dollars. And ordinary charcoal four kilograms of selling price is only 20 yuan, but the size of the inside is not the same, barbecue is easy to fire unevenly, and the burning time is short, grilled in the process of charcoal must be constantly added. Mechanism charcoal is actually a mixture of charcoal and coal, pressed into a hollow polygonal shape, from the charcoal ash can be seen to contain the composition of coal. This type of charcoal is uniform in size, burns for a long time, has an even, smokeless fire, is not expensive, and many professional barbecue stores choose this type of charcoal, but the process of ignition is more laborious.
Brazes, fish tongs and knives
Choose ones that are easy to clean and sterilize. Fish-shaped braziers and long braziers with a forked top are both practical and convenient, and definitely fulfill the shape needs of flatfish and chicken wings. [edit]Outdoor barbecue tips in their own home barbecue, although in the water and food can be all the convenience of modern life, but in the fire this link still have to imitate the slash-and-burn ancient people, let me teach you some tips to light the fire!
First, lay a layer of charcoal on a charcoal grid and pile it up in a pyramid shape, pour in an accelerant such as alcohol and allow the charcoal to fully absorb it for about a minute, or if you're using flammable charcoal, you don't need to add any accelerant. Light the pre-prepared strips of paper and place them in the oven and the charcoal will start to burn. If you are afraid to clean up the trouble can be under the charcoal pad a piece of aluminum foil, but the combustion will be affected.
At this point, the charcoal began to burn, accompanied by a small amount of black smoke. At this time, plus grill net, burning 10 to 15 minutes, the fire gradually reduced or disappeared, the charcoal surface appears white ash, indicating that the ideal barbecue temperature has been reached. At this time with a charcoal fork charcoal spread evenly, with a hand on the grill net above the test temperature, the hand has a hot feeling is good, then you can greet the big fish and meat.
The processing of food can be burned, stewed, baked, fried and other ways, in which the "burn" belongs to the open fire barbecue is also known as direct barbecue; and several other kinds of indirect barbecue is called. Therefore, the barbecue also need to master certain skills.
Direct grilling
① Put the charcoal in the center of the grill charcoal frame.
② Put the vegetables and meat in the center of the grill grid and grill them directly.
Indirect grilling:
Done through the apple oven.
① Light the charcoal and place it on the ends of the charcoal grill.
② Meat and vegetables are placed in the middle of the grill.
③ Cover the lid, adjust the fire with the damper, and cook the food by smoking. [Edit paragraph] barbecue common sense barbecue affect male fertility
According to reports of Italy's Chieti Advanced School of Biomedical Sciences, Professor Laida pointed out that barbecue, roasted goose, sausage and bacon and other fatty foods, will affect the male reproductive capacity and make them more difficult to move. Therefore, the experts collaborated to create a menu to increase fertility, food to vegetable-based; as for Saturday and Sunday, because men usually spend time with their partners, so men in addition to eating the food of the weekday menu, but also indulge in high-energy and can be stress-relieving food, such as chocolate and bananas.
Barbecue: There are two types of barbecue: open-fire and dark-fire. Barbecue food is generally characterized by high temperature heating at a temperature of more than 100 degrees, grilled food to have a characteristic charred flavor. The types of barbecue food are divided into direct fire grill and simple fire grill. There are many types of direct fire grilled, there are five or six kinds.
When did feudalism beginFeudal system in Chinese history
In the past, the general public often thought that the feudal system was created by King Wu of Zhou, but the Tang Dynasty Liu Zongyuan in the "Feudalism" text has been made to refute that: "Feudalism is not the intention of the saints, the situation is." Willow Wing Mou said: "Since the Tang, Yu to Zhou are feudal era, the emperor and the vassals divided and ruled".