There are too many barbecue delicacies in my hometown. The main special barbecue delicacies are as follows

1. Mutton skewers. Mutton kebabs are always the essence of barbecue, especially the fat and lean mutton, which tastes just right, and with this kind of meat, there is basically no need to add any seasonings. Just add more salt and the taste will be very good. The editor’s favorite is the red willow skewers. One skewer of mutton is equivalent to two ordinary mutton skewers.

2. Grilled squid. Not sizzling squid, but grilled squid. In my opinion, grilled squid is much more delicious than sizzling squid, because the grilled squid removes the smoky smell of the sea and adds various spices, making it very comfortable to eat. It is a hard dish in barbecue.

3. Grilled enoki mushrooms. Flammulina velutipes has a smooth and tender cap, crisp handle, rich nutrition and special taste. It is a health-care vegetable that can be used both as medicine and food. It can be eaten in a variety of ways. It can be eaten fresh or used as raw material to be processed into cans.

4. Enoki mushrooms can be grilled in tin foil, grilled on skewers, grilled directly on the oven, or grilled with soup. They are delicious and fragrant.

5. Roast gluten. Gluten is a food with a very soft texture. It is usually fried when eaten. Only by stir-frying over high heat can you get the best texture of gluten. The same is true for grilling gluten. Roasting it at high temperatures over charcoal fire can quickly tighten the gluten's skin. The final texture is crispy on the outside and tender on the inside. Sprinkle a little cumin or chili on top. Noodles, absolutely delicious.

6. Pancake roll with green onions.

A food made from cornmeal, wheat flour, free-range eggs and green onions. It is a traditional local food here.

The way to eat it is to wash the green onions and dip them in sweet sauce. The soybean paste is rolled in freshly baked pancakes and eaten. The spicy taste is accompanied by the taste of sweet sauce.

Ingredients: cornmeal, wheat flour, auxiliary ingredients: peanut oil, salt, yellow sauce, sesame oil, sesame paste for local egg seasoning

Preparation method

1. Put 150 Mix 50 grams of fine cornmeal and 50 grams of flour, add a little salt in it, and mix well.

2. Use water to stir the cornmeal and white flour into a slurry, stir well for one hour. Heat the electric baking pan and rub it with oil evenly. Pour a spoonful of batter on it and use a scraper to scrape the batter evenly.

3. Roll up the pancake and flip it over, then take it out and put it on the curtain for later use. Basically, you can bake one sheet in one minute.

4. Mix the soybean paste and sesame paste with sesame oil and mix well. Crack the eggs with chopped green onions and salt and mix well. Spread the eggs with peanut oil.

5. Spread the sauce on the pancake skin first, then add shredded green onions and spread eggs, roll it up and enjoy.

6. In summer, it can be paired with mung bean porridge and side dishes. This quick, simple, delicious and nutritious "Shandong pancake roll with green onions" is ready.