I have eaten barbecue food many times since I was a child, and the most classic is the barbecue in Xinjiang. I remember my uncle's farm was not bad at that time. Every summer, my family goes there for a barbecue. Set up a barbecue in the shade, light the coal, make a good heat source, and then the family began to drill in full swing. The ratio of lean meat to fat meat is 1, and soon a large plate of mutton skewers is strung, followed by barbecue. The barbecue is fat and thin, the lean meat is as eye-catching as bloodstone, and the fat meat is like suet jade. Under the action of high temperature, like magic, you can't blink, it has become a string of smoked roast mutton. Under the Maillard reaction, the smell of meat fills your nose. The "bloodstone" and "suet jade" on the barbecue grill are full of oil, and tiny bubbles keep pouring out with the sheep oil. This feeling is like watching a bubbling fountain in the Black Oil Mountain, which is a double pleasure and a double enjoyment. Sprinkle cumin, pepper noodles and salt to finish the final decoration. The flavor of seasoning masks the wildness of mutton and locks the umami flavor. When it is dry and hard, it means that the heat is almost used up. Serve a string. What you get under the dry skin is the tenderness and spicy of mutton. The faint smell of mutton is like a little wildness left on the taste buds. Good mutton can be eaten fresh without chewing, and frozen mutton doesn't matter. If the calories are increased and the time is longer, a dry and crisp chewing feeling can be obtained. The most distinctive feature is that this sheep oil will turn pale yellow under high temperature baking, and the outer layer of sheep oil has become a crispy shell. Sheep oil is tender on the outside, and it can melt instantly in the mouth without chewing, and then the aroma brought by the crispness permeates the whole mouth, and the last piece of lean meat is sublimated under the moist mouth of this sheep oil.
Xinjiang roast mutton grew up with my wonderful childhood memories. Even after eating roast mutton out so many times, I still think the roast mutton at home smells the best. The barbecue outside has no internal flavor, mostly the flavor of seasoning and the smell of RMB. The smell of childhood can never go back. Now everyone is very busy, gathering less and leaving more. I don't know when we can get together on the farm again and recreate the old taste in memory.
With preconceived ideas about barbecue in Xinjiang, I thought there was only one form of barbecue in the world, but after I went to school and went to so many places, I realized that the world of barbecue was rich and colorful, and the forest was much bigger than you thought, so I began to try all kinds of barbecue, just like Grandma Liu entered the Grand View Garden, which was an eye-opener. Korean barbecue, iron plate barbecue, tin foil barbecue, electric barbecue, stone pot barbecue ... so we began to contact the barbecue categories that we can reach in the mass market and try various barbecue dishes.
Korean barbecue makes me feel fresh from exotic flavors. Korean barbecue is actually a sizzling barbecue, which was also introduced into Korea from China. I experienced several Korean barbecues during my college years. Korean barbecue is to put a hollowed-out iron plate in the center of the table, put charcoal fire under it, brush the iron plate with oil, put pork belly and various vegetables on the baking tray in turn from the center to the outside, and then put Korean spicy cabbage on the edge of the baking tray. This is the form of Korean barbecue, but it needs to be turned in time to prevent it from sticking to the pot. When the meat is fried at high temperature until both sides become discolored, golden and yellow, it is basically cooked. Before eating, it needs to be dipped in Korean garlic Chili sauce. A large piece of roasted pork belly has excellent visual effect. The entrance to the barbecue is moderate in hardness. Because the pork belly itself is oily, the lard is burnt, and then wrapped in Korean hot sauce, which neutralizes the greasy. Roast beef is another flavor. Tendon tenderloin must be chewed twenty or thirty times after it is cooked. If you chew less, it is difficult to swallow. Only by chewing more can we fully taste the texture of beef. If you feel tired of stuttering, you can put the meat in lettuce, put Korean spicy cabbage in it, and then add a few slices of roasted mushrooms. Wrap these ingredients in lettuce and send them to your mouth. What you can taste is the crispness of lettuce, the tenderness of mushrooms, the softness of barbecue and the sour and spicy taste of cabbage, which is very rich in taste levels. Korean barbecue expands my picture book of barbecue food, and the semi-self-help nature also makes the barbecue process full of fun.
Later, I tried iron plate barbecue. The most famous iron plate barbecue is the grilled squid on the street, as well as roasted tofu, roasted tofu, iron plate potatoes and so on. Iron plate barbecue, only to know later that teppanyaki originated in Japan, but I personally think it is no longer within the scope of barbecue. This practice is a bit similar to frying itself and barbecue, so teppanyaki is absolutely qualified as a snack, but as a real dinner, it seems that there is a little less soul.
"A String of Life" shows us a splendid barbecue world, and also shows us a midnight food store full of fireworks. This documentary is full of fireworks. However, for barbecue, no one will refuse it. Everyone has their own food memories and their own midnight food store. When I am tired after a busy day, I will make an appointment with some friends, choose an old shop, have a cold drink, eat a big meal, talk about trivial things and human affairs in my life, and float away with the fireworks; The laughter in the world is nothing more than the ringing of bells. There is quite a magnificent momentum of "flowers and horses, jewels and jewels, giving the boy a good wine and sharing the same sorrow with the gentleman". I would like to ask, besides barbecue, who else has such bold capital and wildness in other foods? Decorate a plain life, and taste life so much.