Kebab became popular later, based on Xinjiang barbecue. Of course, there are many delicious foods, and some mercenary people use dogs, cows, cats and other meat to fill mutton.
Fortunately, the eyes of the masses are discerning. Where mutton kebabs are not fresh, they will never "look back" after one time, but at most they will fool passers-by.
The first time I went to Beijing was in May four or five years ago, and I was dragged to Sanlitun for a drink by my friends. Since then, I have had souvenirs about kebabs. I don't like meat. After drinking a few glasses of beer, I chew two pieces of chicken heart and steamed bread and watch the smoke billowing all over the sky.
At that time, there was an old man selling mutton skewers in the northernmost part of Sanlitun. The kebab is very delicious. The mutton skewers coated with oil are brown and smooth, and the salt, cumin and pepper are just right. The fat is separated by the thin, and the thin is next to the fat; Oil-soaked meat, meat holding oil ... looks like unlimited appetite.
No matter how good the old man's business is, he always bakes one batch and then the next. A large number of diners are in no hurry, standing in front of the fire with a bottle of beer in their hands. Time has become the cheapest thing under the aura of food.
After living in Beijing for nearly two years, I went shopping with my friends from time to time, and eating Korean barbecues also rose. It's true. Three thousand miles away, the Halla Mountain Deer House ... is always dragged into the store with a frown. How can you be dissatisfied? Other people's service is good and clean, which is worth your price.
But if you don't eat meat again, you can't resist the steamed buns made by Turkish barbecue in Xinjiekou. More than n pieces of meat are strung on a thick iron bar. When the guest pays the money, cut a few pieces of meat, mix some shredded cucumber and shredded vegetables, cut them together, which is a bit like fried meat, and then put them all in the naan. 3 yuan each.
Of course, it wasn't enough to finish this. I paid 3 yuan to stand by the grill and wait while eating. After eating the first one, the second one just came. Some friends call it "10 steamed stuffed bun doesn't leave Xinjiekou", which shows its delicious degree.
science
Main body: kebab
Positioning explanation: it doesn't matter whether you wear clothes or not, and the eating and drinking environment is not so particular.
I. Introduction
It has been analyzed that people will have a primitive impulse to eat mutton skewers.
Especially when they bite the string tightly with their teeth and drag the blue veins down hard, they will think of the name of Wang Shuo's book-"Monsters and Animals".
After taking a crazy bite, they stroked their swollen stomachs, stuck out their tongues and licked the last cumin hanging on the corners of their mouths, and they would think of another woman writer's masterpiece and shout when they felt happy.
Of course, the above are all jokes made up by literati who like to eat skewers, but living in this high-pressure city, if people suppress their madness, they can vent on skewers and reach a certain balance. If many people do not need to go to a psychologist through "skewer therapy", this is one of the "great contributions" made by skewers to mankind.
Second, the exam instructions (250 words): You haven't sent this to me yet. Please organize yourself after reading the manuscript.
According to the description of the exam instructions, it will be conducted in one, two, three and four ways, paying attention to the theme of the layout (comprehensive arts and sciences).
1. Description of the characteristics of this barbecue:
This type of barbecue field belongs to the barbecue field that the rough old man likes, and it is really a "big scene" of "eating meat and drinking". In the streets and alleys of Beijing, kebabs can be seen everywhere, with melody in the hawking sound and meat smell in the kitchen smoke, which is also called "three roadside things" with pancake fruit and wonton. When the wind blows, the taste is mouth-watering and irresistible.
2. Wear and personal belongings entering the barbecue field:
Wear comfortable and casual clothes, preferably big shorts and vest.
3. Description of baking test:
Beijing mutton kebabs are developed from Xinjiang barbecue, but authentic Xinjiang mutton kebabs are very particular about the selection of materials and the use of utensils. For example, stainless steel fiber, wooden handle and wooden ring are used, fresh lamb tenderloin is selected, cut into squares with uniform size, pickled, seasoned and then baked.
In addition to mutton kebabs, there are also "accessories" such as roast lamb treasure, lamb heart and lamb waist, which are more selective. After baking, add cumin, salt, pepper and other seasonings. The taste is fragrant and the meat is tender. Think of it as a long-term population.
Jiumenda Hu tong
■ method
No matter from which detail, Jiumen Hutong belongs to our old Beijing kebab.
The first is the name. The "Nine Gates" are the nine gates in the city, which are just as famous as the "Xuanwu Gate" and "Anding Gate". "Big Hutong"-needless to explain, it is a unique street name in Beijing.
Before I entered the door, I saw the statue in the glass, showing an ordinary life scene of an old Beijinger. It seems that two old people are sitting next to you and chatting with you. They are very kind.
As soon as I entered the door, I heard the bartender greet me kindly: "How many of you?" Then introduce the seats, wipe the table, serve tea and water, and serve tableware, which is completely authentic old Beijing style.
The shopkeepers of Jiumen Hutong are all young men, wearing red, white and black T-shirts. This color is very delicate, and you can find customers quickly after you know it.
The young man in a red shirt is in charge of ordering food. Applicants must have worked in the store for several years and have rich experience. The young man in a white shirt is responsible for passing the food and bringing the food ordered by the guests from the pantry. The young man in a black T-shirt is a "Vulcan", who is responsible for lighting the fire.
■ open-air barbecue
According to Yang Xueli, the manager of Jiumenda Hutong, the mutton here is all lamb hind leg meat that has passed the quarantine inspection from big factories, and only 7 taels of meat can be produced per catty of mutton, so the price of 1 yuan/skewer is actually a loss.
You can only make money if you lose money, so usually from 18: 00 in the evening, there will be equal numbers here, and even on Valentine's Day, it will be ranked at table 67, which is really "busy" in the back door area of Guo Mao.
Jiumen Hutong combines Korean barbecue style. There is an oven in the center of each table. Guests who like to entertain themselves will imitate the accent of Xinjiang people in the street: "Dur ... Dur ... came to Xinjiang to buy mutton kebabs ..." Holding kebabs in his left hand and holding a pinch of seasoning in his right hand with his thumb, forefinger and middle finger, he will play very well.
The strings are preserved in advance, and the curing formula in winter and summer is not the same, so there are delicious foods to eat here every season.
The tender leg of lamb was put on the grill and began to "splash" oil after half a minute. At this time, it is necessary to "add fuel to the fire", of course, in moderation.
A pinch of salt will make the fire more prosperous, forcing out the smell of oil and spices, a smell that can just evoke greedy bugs in their stomachs and make them want to move.
I'm afraid I can't master the heat when I bake it myself. Either raw or burnt, but whether it is delicious or not, labor is happy, so the "fruits of labor" will naturally not be much worse.
Although some guests like to do it themselves, Yang Xueli said that guests who like to enjoy delicious food had better give kebabs to the kitchen for baking. Because the chef in the back kitchen can accurately know the maturity of kebabs, and then sprinkle with appropriate spices, the degree of fragrance is really incomparable to the "handicrafts" made by himself.
■ Answer questions
1. Q: What are the nine gates?
A: As the saying goes, "Nine Inner Gates, Seven Outer Gates and Four Imperial Cities", "Nine Gates" refers to the nine gates in the inner city, namely Qianmen, Xuanwu Gate, Fuchengmen, Xizhimen, Deshengmen, Andingmen, Dongzhimen, Chaoyangmen and Chongwenmen.
2. Q: Why doesn't Vulcan wear a red shirt?
Answer: "Vulcan" deals with charcoal all day, and wearing black is not easy to look dirty.
■ Baking test procedures
Steps of skewering
1. Put salt on the grill first.
Only in this way can the salt be baked out and the strings have a taste; If the salt is put late, it will float on the string, salty outside and light inside.
2. When the kebab is cooked, put small ingredients.
You can sprinkle cumin, sesame seeds, Chili noodles, Chili sauce and so on according to your own preferences. The special spicy sauce made by Jiumen Hutong is very famous and delicious, and some regular customers even want to eat some bibimbap.
Step 3 pay attention to the temperature
Sesame seeds will dry, paste and paste if sown early. If sown late, they will lose their fragrance. Do not sow until they are ripe. Of course, if you feel that you can't make it after weighing, you'd better give it to the chef in the kitchen to bake it. After all, we are here to eat, not to play.
■ Precautions for baking test
Address: Building 6, Xibahe Zhongli, Chaoyang District (the back door of the International Exhibition)
Private rooms: 5 rooms
Basic price: mutton kebab 1 yuan/kebab, chubby waist 3 yuan/kebab.
Per capita consumption: around 30 yuan.
Parking spaces: 30
Auxiliary barbecue
Xiaofeng brochette
■ method
Xiaofeng kebabs are very famous in the circle of "Chuaneryou" near Li Shuguang.
From the international exhibition to the east, after passing the Third Ring Road, it is about three or four hundred meters. The first kebab is "Xiaofeng kebab", which is very simple and can only sit for six or seven people. If you are not careful, you will pass it by.
Most people have passed by, but for "string friends", it really means "don't miss it when passing by."
When you enter the door, you can see Feng Xiao standing by the oven, and you are greeted by his beautiful wife. Xiaofeng is from the northeast. 1995 He came to Beijing to sell mutton kebabs.
There was no pavement before, and it has been copied by the city management. Later, when the city manager got tired of copying, he advised him to open a small shop. Now, the young couple run the mutton kebab shop in full swing, and the mutton kebabs are sold out at 1 am every day, which can ensure the freshness of the meat.
■ open-air barbecue
The roast lamb kidneys in Xiao Feng are very distinctive, and each kidney is covered with a thin layer of sheep tail oil. Eating lamb tenderloin is too fishy, and sheep tail oil can be synthesized to remove some fishy smell, and the taste is extremely smooth and not dry. Xiao Feng roasted fat waist, a thin layer of fat has been slightly burnt, and most of the lamb loins are cooked, and the entrance feels a strong original and rough taste.
The ribs are brushed with sauce, which is very tasty and fragrant.
■ Answer questions
Q: Why did Xiao Feng open a shop?
A: Setting up a stall without a business license is a violation of urban management regulations and harms the interests of taxpayers.
■ Precautions for baking test
Address: Just follow the route in the article.
Basic price: mutton skewers 5 wool/skewer, lamb tenderloin 1 yuan/skewer.
Per capita consumption: about 10 yuan.
Parking space: Park across the street on a first-come-first-served basis.
Sulitan brochette branch
■ method
The signboard of Suritan kebab shop is very eye-catching, and the extra-long kebab rack at the door is a must.
The decoration in the store is similar to that of all the shops in Guijie Street, but after nightfall, sitting outside the store and eating skewers has a special flavor. There is no table outside the shop, only a tray is placed on a plastic bench to hold the strings. It's windy, not to mention beautiful.
■ open-air barbecue
Su's master is from Xinjiang, and the Mandarin he speaks has a strong Xinjiang accent, which is extremely difficult to understand. He has been in Beijing for five or six years and thinks that Beijingers really suck at eating skewers.
The fire at both ends of the super-long kebab is different. There is a big fire on the left and a small charcoal fire on the right. The master said that the mutton kebabs roasted by the fire were not delicious. Only by roasting with slow fire can we enjoy the real flavor of Xinjiang kebabs.
■ Answer questions
Q: How many skewers did Master Sulitan bake on the long kebab rack?
A: Two or three hundred strings.
■ Precautions for baking test (150 words)
Address: Dongzhimennei Street (New Street), North Road.
Basic price: mutton kebab 2 yuan/kebab, lamb loin 5 yuan/kebab.
Per capita consumption: around 30 yuan.
Parking spaces: twenty or thirty.
■ Other barbecues
Gong Wei Village Xinjiang Village: Authentic Xinjiang flavor, mutton skewers are long and long, two or three yuan a string, showing the boldness and boldness of Xinjiang people.
Outside the subway Apple Orchard Station: When you get out of the subway station, you will encounter a fragrant street with many food stalls scattered on both sides. The mutton skewers in the first two small shops are the most fragrant, and there are always a bunch of people at the door. The "table turning" rate of 5 or 6 small stools in the open air is extremely high. The kebabs here are small and cheap. Pepper and cumin are heavy, so people who eat them can ask the boss according to their own tastes.
Houhai Western Restaurant: Just by the water's edge, the kebabs here are of traditional Xinjiang flavor, rich and rugged aroma and full of domineering.
Ciqikou: The stall owner is a couple. They have been baking hamstrings with iron drills, which are crispy and especially suitable for drinking.
Western restaurant: There's one at the south gate of Gongti. You really can't choose between kebab and fat waist. Be careful of the big kebabs, and two will be full.
In an alley opposite Fuchengmen Sichuan Building: An old couple, roasting in their own downstairs, the mutton skewers here are tasteless, and the fatter mutton is especially good.
Cigarettes: Houhai Hutong is hard to find and tastes great. The two stalls at both ends of the pipe diagonal street are also famous.
Opposite the north gate of longtan lake Park: In hot weather, many tables can be put down at the gate. The kebab is good, but the store is very crowded, so you have to wait for a seat when you go late.
Hutongli in the southeast corner of Jinsong Bridge in the Third Ring Road: The stalls put by Xinjiang people taste good, because of the "Beijing flavor", the taste is somewhat different from the authentic Xinjiang mutton kebabs.
Xinjiang Office: Several shops outside Xizhimen are close to authentic Xinjiang kebabs, and even Beipiao, who came to Beijing from Xinjiang, guessed that their meat was shipped from Xinjiang.
Red Rose Xinjiang Restaurant: Opposite to the north gate of Workers Stadium, the taste of strings is very authentic.
Xuelian: Business is booming on Taiping Road in Haidian District.
Ingredients/Korean side dishes such as bean sprouts, spinach, carrots, cockscomb stalks, unique vegetables, and fried mushrooms.
30 grams, 20 grams of pickled white radish, eggs 1 piece, 50 grams of pickled meat, and white rice 1 bowl.
2. Put a layer of sesame oil on the clay pot first, so that the pot can be properly buttered without baking too much.
Go too far.
3. Put the boiled white rice into a clay pot and gently press the rice grains with a rice spoon. The amount of rice should be moderate,
Too much rice is not delicious.
4. Marinate the braised pork, bean sprouts, spinach, carrots, cockscomb stalks, Juecai and fried mushrooms.
Put the white radish on the rice bed. Pay attention to the symmetry of colors when setting dishes, and the visual effect will be beautiful.
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5. Put the fried poached eggs in the middle of all dishes.
6. Put the whole casserole on the stove, bake it slowly over medium heat, and listen to the chirp of the casserole.
Then switch to slow fire barbecue for a while.
Respondent: Zhu _ Fu _ 5- Manager Level 4 1- 14 2 1:03
Raw materials/seasonings]
Rice (4 cups of rice, 4.5 cups of broth), beef 600g, sesame oil 1 00g, bean jelly 50g, pine nuts1tablespoon, 5 tablespoons of malt Chili sauce, miscellaneous vegetables (soybean sprouts150g, mung bean sprouts100g,
[production process]
(1) Cook the steak and meat, cool, remove the oil, put the rice into the broth to harden the rice, and stir with sesame oil while it is hot. Or cook ordinary rice and fry it with coriander oil.
(2) Cook bean sprouts, mung bean sprouts and cress, and add sesame oil and clear sauce. After cleaning Platycodon grandiflorum, stir-fry with salt, and stir-fry bracken after cooking.
(3) Cut beef into shreds, and mix with sauce to make raw shredded pork.
(4) Slice the bean jelly, fry the eggs into yellow and white, and shred them.
(5) Put the rice in a bowl, put all kinds of materials on it, and put the malt Chili sauce in a small bowl.
(6) bibimbap should be accompanied by bean sprout soup. When cooking soup, first boil the water for a while, cover the pot with bean sprouts and cook for about 5 minutes, then add 4-5 cups of water and season with salt. Finally, add mashed garlic and chopped green onion, cook for a while and put them in a bowl.
Respondents: Purple rhyme, lingering beauty, scholar level 3 2- 17 19:2 1.
Raw materials/seasonings
Rice (4 cups of rice, 4.5 cups of broth), beef 600g, sesame oil 1 00g, bean jelly 50g, pine nuts1tablespoon, 5 tablespoons of malt Chili sauce, miscellaneous vegetables (soybean sprouts150g, mung bean sprouts100g,
[production process]
(1) Cook the steak and meat, cool, remove the oil, put the rice into the broth to harden the rice, and stir with sesame oil while it is hot. Or cook ordinary rice and fry it with coriander oil.
(2) Cook bean sprouts, mung bean sprouts and cress, and add sesame oil and clear sauce. After cleaning Platycodon grandiflorum, stir-fry with salt, and stir-fry bracken after cooking.
(3) Cut beef into shreds, and mix with sauce to make raw shredded pork.
(4) Slice the bean jelly, fry the eggs into yellow and white, and shred them.
(5) Put the rice in a bowl, put all kinds of materials on it, and put the malt Chili sauce in a small bowl.
(6) bibimbap should be accompanied by bean sprout soup. When cooking soup, first boil the water for a while, cover the pot with bean sprouts and cook for about 5 minutes, then add 4-5 cups of water and season with salt. Finally, add mashed garlic and chopped green onion, cook for a while and put them in a bowl.