Barbecues in Brazil mainly include roast beef, chicken legs, sausages and even pineapples (coated with Brazilian honey). Its preparation method is to marinate these raw materials with salt, put them on a flat iron bar with a groove about one meter long, and slowly barbecue them on a charcoal fire. During the period, you need to brush the oil several times, and you can eat it when both sides are golden and the meat is fragrant. This is similar to the barbecue in China, but it is not as rich as the seasoning in China, and it is the most delicious. Generally, after dinner 15 minutes, the barbecue can be served. The waiter holds a barbecue stick and a bright sharp knife in his left hand, and a barbecue stick with a small disc in his right hand to prevent oil droplets from falling on customers. If you want to eat roast beef, when the waiter with barbecue passes by you, you make a gesture and he will come to you. Soon, the browned beef roasted on the lower surface of the blade will be caught and put on a plate with a barbecue stick. I'm not used to eating this kind of beef for the first time, especially when I eat it. The waiter is going to wave a sharp knife on your head, which makes people feel a little scary, so people who have eaten Brazilian barbecue are particularly impressed by this scene.

prepare

Ingredients: beef, or other raw materials suitable for barbecue (according to the business needs of the restaurant). Take 1 kg as an example. Accessories: olive oil 1 kg (about 4 kg).

Materials:

1. Flat barbecue bar with groove 1. 2. Sharp long knife (about 40 cm long)1. 3. Small disk 1. Small oil brush 1. Marinade: 250g ginger, garlic and onion juice, 5g spice powder (star anise, cinnamon, cinnamon).

Making:

Cut the beef into 2 pieces and marinate it for 6 hours every day in winter and summer. Put the meat on the barbecue bar and roast it on the iron shelf on the open stove. Brush the oil several times during baking and turn it constantly to keep the meat moist and excessive evaporation of water. The last step is to brush a little diluted honey on the surface of the meat and bake it. When serving, cut off the crispy skin on the meat surface with a knife, and then put it in the oven to continue baking. Repeat this step until it is complete. When serving, the movements of sliced meat should be dexterous and agile, giving people a style of performance and enjoyment.