One of the most impressive aspects of Korean cuisine is Korean barbecue. Korean barbecue is all about the original flavor and different sauces for dipping.
In terms of cooking ingredients, Korean barbecue is mainly beef-based, beef tenderloin, steak, beef tongue, beef loin, as well as seafood, sashimi, etc. are delicious Korean barbecue, especially grilled beef tenderloin and grilled steak is the most famous. The tenderness of the meat is so delicious that everyone who tastes it will enjoy it. This is because every Korean restaurant pays close attention to the selection of ingredients, and many of them use beef from specialized meat companies. Depending on the part of the meat needed, the beef cattle are fed differently. It is said that some of the cows are raised with beer, music and specialized massages every day. Whether this is true or not is not known. However, the strict selection of ingredients for Korean barbecue is definitely true.
In terms of cooking techniques, Korean barbecue uses gas or dry charcoal as a fuel, and utilizes a grill pan to indirectly transfer heat to the dish, which is simply called "frying". Because the current Korean grill has a special exhaust system, it is cleaner and more hygienic than the Chinese barbecue.
In the flavor, Korean barbecue flavor is mainly by the juice of the marinated raw materials and raw materials grilled and dipped in the juice to decide. Of course, different ingredients with different marinades and dipping sauces will form different flavor characteristics. Korean barbecue marinade ingredients, generally use "five spicy" ingredients, namely, chili peppers, garlic, onions, ginger, green onions. "Spicy" is the main flavor of Korean barbecue, in the marinade and dipping sauce, eating will show "five flavors", that is, sweet, spicy, salty, sour, bitter, which the dipping sauce mainly play a complementary role.
In terms of color, Korean barbecue is relatively lighter in color and mostly reflects the color of the marinade.
In terms of taste, Korean barbecue dishes are usually fried to eight minutes cooked or just cooked, reflecting the tenderness of the mouth.
In the method of seasoning, Korean barbecue ingredients must be marinated code flavor. When marinated, usually also add some fruit and onions, so that the finished dish has a fragrant and not greasy feeling. In addition, Korean barbecue in the grilling process is no longer flavored, only when serving with a dipping sauce to complement the flavor.
In the form of dining, Korean barbecue is grilled by the guests themselves, thus increasing the fun of the dining process.
Chinese barbecue
Fu Xi is the representative figure of Chinese civilization, the first of the three emperors, "Three Character Classic" has since Xi Nong, to the Yellow Emperor, the number of 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, sun-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 Fu Xi 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 honor Fuxi, people called him Butcher ?ti that is, the first person to use fire to roast the meat of animals.
Modern people if in nature, no other cooking utensils and only fire and raw food, how to solve the problem of eating? Presumably a more primitive approach would have to be taken. This is not a memory or recreation, but a real endeavor. The pleasure of getting food in a picnic can also make people think about the arduous explorations of their ancestors in the history of food and culture, so that they can give a heartfelt admiration to the ingenuity of their ancestors.
The cultural attributes of barbecue are the original taste of the substance it contains and the rebellion against the usual diet in the effect of crude instant food, which on the other hand is recognized by the symbols of the dietary memories of the distant ancestors of mankind in the era of fishing and hunting. Today, there is nothing more seductive to childhood and to 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, also in the direction of two degrees of separation, one is still maintained in the streets and alleys of the barbecue, and the other is a restaurant-style intensive barbecue. The "spirit of the wild" has always contained the wild and romantic fishing and hunting era, in the continuous extension of the campfire grilled and eat the scene, exuding a tantalizing aroma and joyful atmosphere is irresistible to the people.
Another way of saying it is to start with a criminal law, that is --- lynching. Lingchi was first seen in the Five Dynasties, because the rulers of the time felt that the regime was unstable. Lu You's "Weinan Wenshi - Article on the" has written: "to the normal law for the lack of, and so began outside the law specially set Ling Chi a. The muscle has been exhausted, and the breath is not dead. Muscle has been exhausted, but the breath is not dead; liver and heart contact, but the sight and hearing still exist." And the lynching and barbecue closely linked to the Ming Wuzong Zhu Houzhao period of the big eunuch Liu Jin.
Ming Wu Zong Zhu Houzhao reign, the big eunuch Liu Jin one hand to cover the sky, set up a clever pseudo, lechery on the heart, interfere with the government, framing loyal people, oppression of the people, and finally actually want to conspire against the rebellion. By the three judges will be tried at the noon gate, convicted of death by lynching, and deprived of political rights for life. August 25 that year, Liu Jin served his sentence. The execution place was located in front of the Capital Investigation Yuan, and there were three executioners taking turns to execute the sentence. In accordance with the laws of the Ming Dynasty, the death penalty shall be cut 3357 knives, a knife cut off a thin slice of meat, knife shall not touch the vitals. Within three days, the prisoner blood and flesh, gradually not human form, but shall not breathe.
Because it was a public execution, there were many onlookers, many of whom brought money to watch. Their purpose is to bring gold and silver in exchange for a piece of flesh under the cut. These are Liu Jin's enemies, some people directly or indirectly suffered from Liu Jin's persecution, and some people are persecuted to death by Liu Jin's relatives. They scrambled to get a piece of Liu Jin's flesh, holding home to pay tribute to their relatives. When the sacrifice is completed on the fire on the shelf of a piece of iron, brush the oil, the meat grilled and swallowed to show that hate. This is the beginning of barbecue.
Japanese barbecue
Teppanyaki. The origin of teppanyaki is that it was invented by the Spaniards in the 15th and 6th centuries. Later by the Spaniards spread to the American continent of Mexico and the United States, California and other places, until the early twentieth century, began by a Japanese-American, this iron plate cooked food cooking technology introduced into Japan, to improve for today's famous thing is teppanyaki.
Teppanyaki cooking station used in today's restaurants, is the European and American kitchens used in the Japanese frying pan stove (Griddle) to improve and become. Origin of Teppanyaki: Teppanyaki is very popular in Japan, but there are also Korean-style barbecue, which the Japanese call "Yakiniku" (Yakiniku), and Osaka-style teppan "OkonomiYaki" (OkonomiYaki). Authentic Japanese teppanyaki, as the name suggests, is a large iron plate on which a variety of foods are grilled, and the reason why teppanyaki has become an expensive form of Japanese cuisine is that the finest ingredients are used in the preparation of teppanyaki. For example, fresh seafood, including lobster, scallops, abalone and so on. In addition, domestic Wagyu beef is used for meat, and even the headline "Kobe Beef", "Matsubo Beef", or "Omi Beef" is used to attract attention, and a 200g slice of the finest beef can cost up to 10,000 yen. A single 200g slice of the finest beef can cost more than 10,000 yen. A slice of beef with even fat and meat is produced through advanced breeding techniques, which involve trade secrets that are not disclosed. However, it is said that during the breeding period, the cattle are regularly given beer with low alcohol content (4-5%) to speed up their metabolism, and then brushed with hay or brushes all over their bodies so that the fat is evenly distributed throughout the body. The best of the various types of beef depends on the care taken during rearing, as the "Kobe", "Matsubo" and "Omi" cattle are all from "Kobe", "Matsubo" and "Omi", the most famous cows in the country. The famous cows of Kobe, Matsubo and Omi are all from Tajima-gyu, which is located in Hyogo Prefecture in Japan. Tajima-gyu cows, which are characterized by their delicious meat, are shipped to other regions at the age of 8 to 9 months after birth and raised for two years under the beautiful nature of the grasslands. Because of the local growing environment and its feeding techniques, it can become famous as a food cow.
American barbecue
Bush's barbecue diplomacy
Whenever outdoor barbecuing is at its peak in August, President George W. Bush chooses this time to return to his Texas ranch for vacation and develops family-style backyard barbecues into his diplomatic tool for entertaining visiting foreign leaders, making it a unique alternative to the "state dinner. "
Bush's trick has clearly worked in diplomatic maneuvering. Israeli Prime Minister Ariel Sharon and Colombian President Uribe, who recently visited the U.S., have been taught his barbecue diplomacy, in Bush's 1,600-acre ranch estate, "serious issues easy to talk about". In addition, Bush has invited Chinese President Hu Jintao to his estate.
Bush's outdoor barbecue to entertain state guests is actually a "founding tradition" of the United States. In 1793, when the founding father of the United States, Washington, placed the cornerstone of the Capitol, the founding group of sages to participate in the groundbreaking ceremony gathered outdoors, held a barbecue meeting, ate 227 kilograms of beef. 200 years, outdoor barbecue to form a typical American culture, and hot dogs, apple pie, is the American favorite "national food", rooted in American life, the United States, the United States, the United States, the United States, the United States, the United States, the United States, the United States, the United States, the United States, and other countries. It is a favorite "national food" that is y rooted in the lives of Americans.
Roasts off $3.1 billion a year
With plenty of living space and plenty of livestock in the United States, barbecuing over outdoor fires is obviously a natural part of American cuisine. Americans love the outdoor grilling routine in a way that people in other countries can hardly imagine. Currently, 76 percent of U.S. households own a grill, and an estimated $3.1 billion worth of food is grilled in backyards each year.
The barbecue grills Americans use today are an important line of consumer products, ranging in style from simple round boilers to high-end grills worth thousands of dollars. But for the first 100 years or so of America's existence, barbecue was a very simple form, in the rugged style of the New World, where slow-burning wood chunks were used as fuel, and large chunks of meat were suspended over the fire and grilled in a crude manner, with everyone sweating profusely as they sat around the fire in the height of summer.
Ford invents burning charcoal pellets
By the 1920s, Henry Ford, the inventor of Ford Motor Co. fame, came up with a new idea for fueling outdoor barbecues, which changed the problem of outdoor grilling from then on. In the structure of the Model T automobile line built by Ford, designed with wooden dashboards and door handle panels, the wood factory that made these wooden parts produced a large amount of wood chip waste. At the time, it was his cousin-in-law Kingsford and the king of American inventions, Thomas Edison, who helped Ford work on the wood shavings. Eventually, Ford invented a simple and money-saving method of burning wood shavings and wood materials into ash and then compressing the ash into charcoal pellets. These pellets were easy to store and transport without having to go through the trouble of arranging for wood, plus the fire was concentrated so that the grillers sweated less and didn't get dusty from the soot. What's more, burning charcoal pellets is far safer and easier and cleaner than using wood.
Ford used his ready-made network of automobile dealerships to market the bagged outdoor grilling fuel to Americans, and it was an instant hit. Within a few years, each Ford dealership was selling an average of 100 tons of "Ford Charcoal Pills" per year. Soon after, the Kingsford Charcoal Company was formally established, and Americans had the backing of these bagged charcoal briquettes, and outdoor barbecuing was in full swing in the backyards of their homes. "Kingsford Charcoal is still synonymous with barbecue fuel.
Milestones of an American Phenomenon
The milestone for outdoor grilling becoming an American phenomenon was the end of World War II. At that time, millions of veterans were returning to their hometowns, getting married, having children and starting families. To cope with this burgeoning need for housing, new suburban neighborhoods proliferated, and every house had a backyard designed for outdoor family dining. At the owner's call, neighbors gathered for barbecue and beer.
Inducing men to tie on aprons
Outdoor barbecue has also made a subtle contribution to the breakthrough in the great chauvinism of American men. A half-century ago, cooking was a woman's business, but by the 1950s, outdoor grilling had spread across the country, and bookstores were filled with cookbooks that "coaxed" American men to strap on their aprons and take on the role of chef in front of the backyard grill. These books emphasized that, instead of being a sissy, a man being an outdoor grill chef was just the right kind of manly thing to do.
The best-selling General Foods Kitchen Cookbook said that Stone Age cavemen grilled tiger meat over a fire and ate it in big bites, and that a man flipping beef patties in the backyard was a modern version of what cavemen were made of.
Life magazine's "Illustrated Recipes" also encouraged men to leave the fine dining to their wives in the kitchen, insisting that women stay out of the outdoor grill. At the time, the newspaper published a photo of President Eisenhower grilling, towering five-star general holding a big fork to turn the meat, the scene, more men grill wind.
With the development of modern technology, many men today are switching to convenient and clean gas grills. Last year, 8.7 million of the 14.4 million barbecue grills sold in the United States were gas-fueled.
No Sloppy Marinating and Smoking
Outdoor barbecuing, while grassy and reckless, has evolved to be so sophisticated that connoisseurs grill their meats in a very elaborate and sloppy process. First, the cutlets must be marinated in peppers and other spices, then a smoky charcoal fire must be placed on one side of the grate, with the cutlets on the other, and then the lid is put on, allowing the heat and smoke from the charcoal fire to smolder through the chimney, which is heated to a temperature of between 175 and 225 degrees Celsius. The person who conducts the roasting must stand at the edge of the oven for a long time, taking care of the charcoal so that the steak becomes flavorful and tender under the slow fire. If you're not careful and burn the meat, you'll not only hurt your mouth, but also the chef's heart.
Brazilian barbecue:
Brazilian cowboys used to skewer meat with long swords and grill it over campfires in the late 18th century. Along the present, the formation of a unique flavor of Brazilian barbecue. Brazilians eat barbecue meat like to eat the original flavor of meat, because different parts have different tastes, so in the barbecue only salt to seasoning, meat skewered on the brazier, roasted on the fire, sprinkled with coarse salt, let the salt melt penetration, meat surface layer when cooked, shoot off the salt particles, and then cut the surface with a sharp knife to eat. Brazilian barbecue is particularly expressive and focus on the original flavor of the meat, in the fresh and rugged flavor there is a fragrance of pine. It is this full of original flavor taste, so that the Brazilian barbecue meat famous all over the world.