I heard that there are also barbecues in Argentina in China. I don't know the level of roasting. I have never been there, and I can't comment here. However, there is a lack of lettuce salad when eating barbecue in China, and there is no lemon juice sprinkled on the barbecue. In this case, it seems that it is really a big discount. Therefore, I want to write about Argentine barbecue to solve everyone's curiosity. In the future, when there is an early adopter with the authentic barbecue signboard in Argentina, I can be careful. When I talk with my boss, I think the boss is wrong and give everyone a discount. There are many discounts!
To roast Argentine barbecue well, of course, the first thing is the selection of beef. Needless to say, Argentine beef is the best, and it is the best meat used for barbecue (ASADO). There are two kinds of beef, one is big beef, and all the unmarked beef bought in Argentine supermarkets is relatively cheap. Another kind of beef that says TERNERA is veal. This kind of meat is the best for ASADO. The beef shop on the street bought the opposite. What is not specified is all veal. From the appearance of meat, we can see the skeleton size of beef to identify veal, which is certainly beautiful and misleading by the naked eye, but few fakes are sold in Argentina. Then we have to see if there are many bones in this meat belt. Of course, the more the better, so that the meat roasted next to the bones is particularly tender and fragrant. If there is more meat than bones, it will taste bad later, and it will lose the flavor of barbecue.
After buying beef, the next step is to make a lettuce salad. Why eat lettuce salad? Because beef gathers the heat of charcoal under the fire barbecue, after eating ASADO, we will be thirsty and the fire will rise after a while, and lettuce salad is just a good dish to reduce the fire. Lettuce is made from LECHUGA, a specialty of Argentina. I don't think there is one in China. Let's take care of each other. Lettuce LECHUGA looks a bit like China's spring vegetables, and LECHUGA is also divided into many kinds, one is Chinese cabbage leaves, which are inferior, the other is domestic spring vegetables leaves, which are Chinese products, and the last one is small like cabbage in China, which is called lettuce in China, and this dish is top grade. But in Argentina, all this is called LECHUGA. Lettuce salad is mainly LECHUGA, but other ingredients are varied. According to China people's habits, LECHUGA with tomatoes and onions is the most. I won't say anything else here. After making lettuce salad and buying it from LECHUGA, of course, you just need to rinse it with water, cut it into Suu with a knife and put it in a pot. Then tomatoes and onions are made in the same way, then cooking oil and salt are poured in and stirred, and then the vinegar content is added according to personal taste. Pay attention to what kind of edible oil to use here, vegetable oil is inferior, sunflower oil is intermediate and olive oil is top grade. If it is summer, it is best to put the lettuce LECHUGA in the refrigerator and ice it. When the leaves are just frozen hard, take them out immediately and make them into lettuce. At this time, it is really popular.
When cooking lettuce, you can also put charcoal in there. At this time, don't put beef in it until the charcoal turns red and the smoke clears. As shown below, it falls below and is red.
This is done in order to make the beef roast at a high temperature, shorten the time and keep the meat tender. Of course, the fire should be controlled to avoid burning. As for reducing the inhalation of black smoke, it is a secondary consideration. In the barbecue shop, there is a small stove dedicated to burning charcoal, and then the flaming charcoal is shoveled out and placed under the meat rack with a shovel. We sprinkle a handful of salt on the beef first, and then spread it on the meat rack. Remember never to wash the beef with water before, because the beef will suck water, and its taste will be a lot worse. When we see the beef sizzling, we cut the lemon in half, insert the knife and fork into the half piece of lemon and stir it hard. Lemon juice is sprinkled on the beef. Lemon juice can make the beef extremely fresh and tender, and lemon is a good product for reducing fire.
Turn the beef over and repeat the above steps. Well, prepare lettuce and wine to enjoy the unique Argentine ASADO.
In addition, of course, people who match meat should drink red wine, good wine with good meat, and then look at Argentina's elegant tango football. Isn't it a great joy in life?
Let this exotic customs leave us with beautiful memories!
Welcome friends to Argentina to enjoy the delicious food here!