The most common and familiar is probably the Japanese barbecue! We can feel from the barbecue and kebab shops that can be seen everywhere on the streets of Japan that barbecue is like a home-cooked dish. For example, at home, we will directly prepare salt-free meat, cut it into palatable sizes, put it on a baking tray and bake it on the table. In rural areas or families with large courtyards, we will barbecue outdoors with a charcoal stove similar to Japanese barbecue. Various barbecue ingredients are also easy to buy in supermarkets in Japan. Barbecue, drinking and singing with the whole family are also meaningful things for Japan to unite family feelings.

Selection of ingredients: Japanese people love to eat meat, and they like to taste the sweet and original flavor of meat. Therefore, barbecues at home usually don't slice all the meat like butchers in Taiwan Province Province, and most of them directly choose fatty parts, such as steak, pork cheeks and chicken legs, and cut them into one bite to roast, which is the most enjoyable to eat!

Sauce secret: Japanese people don't marinate barbecue at home first, and they don't brush sauce when baking. Instead, they dip it in the sauce or sprinkle a little salt to taste it. Sauce is generally purchased directly from the ready-made barbecue sauce in the supermarket. Choose sweet sauce or spicy sauce according to personal preference, and add freshly ground garlic paste or seven-flavored rice to finish.

Food culture: local people eat like this.

In Japan, the Mid-Autumn Festival will also be celebrated on 15 in the eighth month of the lunar calendar, but this day is not a major festival for the Japanese. Therefore, compared with China people who want to have a holiday and barbecue, the Japanese will only prepare ready-made mashed meatballs and bake them in soy sauce to Yue Bai!

Do-it-yourself Japanese barbecue skills roast beef steak;

Ingredients: some steak.

1. Cut all the steaks into bite sizes and grill them directly on the grill.

2. Bake it until it is half cooked as shown in the figure, and then dip it in the sauce. Don't turn it all the time when baking. Bake until the side color changes to about 1/3, and then turn over and bake. Look at the side, it is the best cooked degree.

Roasted pork cheek:

Ingredients: a few pieces of pork cheeks.

1. Cut the pork cheek into bite-sized squares (about 3×3 cm). 2. Roast the pig's cheeks until they are fully cooked, and the surface is slightly golden and burnt, which is the most delicious moment.

Roasted chicken leg:

Ingredients: several boneless chicken legs with skin.

1. Cut the boneless chicken leg with skin into bite-sized pieces. The fat after the chicken skin barbecue is quite fragrant, and it will also make the chicken taste more layered, so it will definitely keep the chicken skin and roast it together.

2. Bake until the chicken legs are fully cooked, and the surface of the chicken skin is slightly golden brown, just right.

Japanese-style roasted vegetables:

Ingredients: potatoes, pumpkins, onions, mushrooms, shallots, green peppers, eggplant, etc.

Slice all kinds of vegetables. Usually, the whole mushroom is roasted, and the long onion is cut into small pieces of 5 ~ 7 cm, and it can be eaten after roasting. In fact, there are no special rules for Japanese to bake vegetables. Choose your favorite vegetables, cut them into pieces or blocks that are well baked and delicious, and cook them on a baking tray. If you want to season, sprinkle some salt after baking, or put a small piece of cream on it while it is hot, which is quite heroic.

Six rules of barbecue 1. Charcoal tastes like meat, but it doesn't touch the body;

It is suggested that you can buy charcoal in a charcoal shop, preferably smokeless atomic charcoal, which can not only make the ingredients have a faint carbon taste, but also avoid making them smell like carbon. The hollow cylinder can increase air convection, which is beneficial to continuous combustion. It can be divided into sections according to the size of the barbecue oven at home, and the length is about 5 ~ 10 cm.

2. Thawing frozen meat and seafood;

The most suitable thickness of barbecue is to cut the meat into 0.5 cm thin slices when freezing, and then thaw naturally in the cold storage the day before baking, while seafood is freshest when thawed in continuous running water before baking.

3. Cured meat is tasted by hand:

Mix the sliced meat with the gravy according to the ratio of100g of sliced meat and10ml of sauce, and grab it evenly with your hands, which will help you eat the sauce into the meat and barbecue it immediately without placing it again.

4. Barbecue in the order of meat, seafood and vegetables:

Charcoal fire is suitable for barbecue when the fire is very strong at first, and the order should be from light to strong according to the type of meat and the taste of pickled sauce, such as beef, pig, chicken, sheep, duck, rock salt, soy sauce, miso and garlic, so that the tastes will not be mixed and covered with each other, and then it is suitable for roasting seafood when the fire is not visible, and finally vegetables and other ingredients that are afraid of burning.

5. Feel the heat with your hands before baking:

Preheat the barbecue grill at 10 cm above the charcoal fire. It is suggested to brush a layer of salad oil to prevent the barbecue grill from overheating and prevent the meat from sticking. Then put your hand 5 cm above the barbecue grill. If you want to take your hand back at once, that means you can cook the meat.

6. Make your own sauce and taste the best:

Sugar and water can be boiled into caramel, and then soy sauce can be added to make sweet soy sauce. Finally, it can be blended with glutinous rice until it is not dead and sweet. The prepared sauce can be used for curing meat or dipping sauce according to personal taste. It is not recommended to brush barbecue sauce when baking ingredients, because there will be water on the surface of ingredients when baking, and sauce can't be eaten.