Turkish barbecue is famous all over Europe. It can be divided into three types: turn roast, second roast, skewer roast and adana barbecue. Transfer examination originated in Ankara, the capital of Turkey. The main raw materials for barbecue are beef, mutton or chicken. Add the right amount of salt, yogurt, milk, onions, etc. Put it on the meat, then stir it, then grease it. Finally, wear the meat piece by piece with a thick iron bar to make a huge meat ball. The cook kept turning the iron bar to barbecue. When the meat near the oven is cooked, the chef turns this side over and cuts it off piece by piece with a long knife. The sliced thin meat can be eaten after being stirred with the oil on the tray. The barbecue is dry, and the heat is very important when roasting. Erkau originated in the oltu area of Erzurum in eastern Turkey, and the main raw material is mutton. Two roasting is two roasting. Add a proper amount of salt, pepper and onion to the meat, stir well, and then stick iron bars into the meat balls one by one, just like barbecue. Put the meatballs on a special tool and bake them with fire. Then, cut off the cooked meat on the surface and barbecue the bottom of the meat with a charcoal stove until the meat is cooked. Mutton kebabs are similar to those in Xinjiang, China. Usually choose high-quality mutton, cut into small pieces after removing bones and muscles, and add salt, yogurt, oil and so on. And stir, then wear 6 pieces of mutton with iron wire and put it in the refrigerator for 6 to 48 hours. After the seasoning is tasty, roast the prepared mutton kebabs on a charcoal stove for 10 to 20 minutes, then remove the meat pieces from the wire one by one, put them on a plate, and serve with fresh onions. Adana barbecue is a special barbecue in the southern Turkish town of adana. Its main raw material is mutton. Firstly, the fat and thin mutton is peeled separately, and then it is repeatedly cut with a special curved broadsword. When the meat is cut into small pieces, the fat and lean meat are combined and kneaded into meatballs. Meat balls are wrapped in prepared spring water on an iron bar about 50 cm long and barbecued on a charcoal stove. Adana barbecue is rich in fat, a little greasy and sweet. When eating Turkish barbecue, you must eat some roasted peppers, tomatoes and salty yogurt. Green pepper and tomato can relieve boredom, and salty yogurt helps digestion. Sauce is the main ingredient of barbecue. Use less vinegar, Jiang Mo, cooking wine and marinated shrimp oil, add shredded onion and coriander leaves, and mix into a bowl. In addition, white water is stored in an empty bowl, and garlic cloves, sugar and garlic are put in a small plate. Barbecue practice: main ingredients: main ingredients: 1 steak (marinated with sauce made of fruit, sugar and onion for three to four hours first) Accessories: mushrooms, lettuce and green peppers with appropriate seasoning & # 47; Marinade: soy sauce 1 dish, miso sauce 1 dish Operation: (1) After the iron plate is preheated, put the steak on the barbecue. Traditional Korean barbecues all use beef ribs, which are the left and right sides of the beef breast with flesh and blood, and the meat is fresh and tender. (2) The steak is long in shape and difficult to barbecue. Usually, the service staff will do it for them. Remember to turn over and let the meat heat evenly. After rv (3) meat is roasted to discolor, it is cut into palatable small pieces with special steak shears 16. Meat that can't be eaten for the time being is piled on the cut bones, and yc can avoid burning. (4) Dip the barbecue in miso sauce. (5) Wrap the barbecue with lettuce, add some garlic or side dishes, and put the whole into your mouth.