Brazil is the largest country in South America. Pay attention to a rice-based diet. "Charcoal barbecue" is one of the favorite specialties of Brazilians. Many Brazilians have barbecue boxes at home to entertain guests or enjoy at home. Brazilians usually eat European classical western restaurants. Because the aquaculture industry is relatively developed, Brazilians eat a large proportion of meat food. In the Brazilian dinner, the Brazilian specialty black beans occupy a place, brown beans, black beans, Chinese cabbage beans, perhaps nothing can better represent the Brazilian diet than green beans. But in fact, as an immigrant to Europe, Brazil's food culture and art are very diverse, and Amazon's products are also very rich and diverse, so Brazil's food culture and art are also very worthy of scientific research. Brazil's diet is mainly influenced by Europe, the Middle East and North Africa. At the beginning, Brazil's ingredients are usually some vegetables and fruits unique to the South American continent. Later, with the development and enrichment of Brazilian immigrant investment society, it is easy to see the harm of Asia and Europe in Brazilian food culture.
Most Brazilians like to eat Pimenta. If you put too much pepper, it may be unbearable. If it is put properly, it may be very spicy. However, most of the hot sauce is prepared outside, so you can help yourself according to customers' hobbies. Most restaurants offer spicy sauce prepared by exclusive agents, and sometimes they visit carefully to prepare the formula.
Brazilian Charcoal Barbecue Churrasco mentioned Brazilian cuisine. As a national banquet in Brazil, Brazilian Charcoal Barbecue must be given the first place for a grand introduction. /kloc-At the beginning of the 0/8th century, Brazilian cowboys often strung meat with long knives and barbecued it on the fire in their spare time, which has been passed down to this day, forming a delicious Brazilian charcoal barbecue. Brazilians like the original flavor of meat when they eat barbecue. After all, different places have different tastes. Therefore, only salt is added to the barbecue on charcoal fire, and there is no cumin powder and pepper barbecue juice. Grilled skewers are roasted on the drill, roasted on the fire, sprinkled with raw salt, and the salt melts and permeates. When the surface of the meat is cooked, remove the salt and cut the surface with a sharp knife. Generally speaking, barbecue shops in Brazil eat enough on their own, and salespeople will rush to consumers with long meat signatures in their hands and cut off the amount of meat according to the needs of consumers. Brazil's charcoal barbecue especially highlights and values the original ecology of braised pork, and there is also a fragrance of Chinese fir in the delicacy, which is full of game.
FeijoadaFeijoada is actually a special food in Portugal. Simply put, it is to stew soybeans with pork and beef. Feijoada is called people's food in Brazil, especially in parts of Sao Paulo and El Salvador. The Brazilian version of feijoada is generally cooked with all kinds of pickled raw pork, offal, sausage, beef, air-dried beef and so on. In the case of stew, tomatoes, carrots and cabbage are usually put together and stick to their favorite standards. Feijoada usually stews on a porcelain pot with a small fire, and people all over Brazil use different kinds of soybeans to make this big stew. This dish is usually poured on white rice and eaten with other cold dishes.