Brazil's barbecue mainly includes roast beef, chicken legs, sausages and even pineapples (the surface of which is coated with Brazilian honey). It is made by salting these raw materials, putting them on a flat iron bar with grooves about one meter long and slowly grilling them on a charcoal fire. During this period, it needs to be brushed with oil several times, and then it can be eaten when both sides are golden and the meat smells fragrant. This is somewhat similar to the barbecue in China, but it is not as rich as the seasoning in China, and it is the most delicious. Generally, the barbecue can be served 15 minutes after the meal. The waiter holds the barbecue stick and a bright sharp knife in his left hand, and holds the barbecue stick with a small disk in his right hand to prevent oil dripping on the customer. If you want to eat roast beef, when the waiter who took the barbecue passes by you, you make a gesture and he will come to you, and quickly catch the brown beef roasted on the lower surface of the blade with the plate holding the barbecue stick. You can also squeeze some fresh lemon juice on it, which is very refreshing. The Brazilian barbecue is only cooked for 7 minutes, so it is often bloodshot when eating roast beef. I'm not used to eating this kind of beef for the first time, especially when I eat it, the waiter has to swing a sharp knife over your head, which makes people feel a little scary, so people who have eaten Brazilian barbecue are particularly impressed by this scene.

The origin of Turkish barbecue

Turkey barbecue originated from Turkey's palace barbecue banquet. Because of its unique production technology, using professional rotating equipment, using electricity as energy source, microwave penetrating radiation as the principle, the meat is roasted and has strong visibility. It is popular in European countries and has become one of the mainstream street snack foods in various countries, which is deeply loved by customers.

Turkish barbecue is made by soaking and pickling beef, sheep, chicken and other meats with more than ten kinds of seasonings. Using a rotary barbecue machine, after being cooked by electric heating, it is cut off from the barbecue column one by one, and added with salad and ingredients into a special flour cake. The biggest feature of barbecue is its quick on-site production and strong visibility. Under the action of light and heat, the barbecue is fresh and tender in meat, bright in color, fragrant and tender, not greasy, and balanced in nutrition. Its sauce is red and fleshy, and the aroma of the barbecue column is overflowing, which makes the listener drool and the eater taste fragrant. Easy-to-be-accepted tastes and low prices are in line with the consumption level of China people.

Production method

Turkey's barbecue is very particular about the selection of ingredients. First, it must be grass cattle, sheep or chickens that only eat vegetarian feed, and the fatness and age must be strictly tested. Secondly, the imam must take the lead in the slaughter (imam is an Islamic cleric), striving to maintain the cleanliness of meat and the purity of faith. The barbecue has to go through more than a dozen processes-removing fat and tendons, slicing (each piece of meat keeps the thickness of 1 cm), soaking it in the juice mixed with yogurt and spices for one night, so that the flavor can penetrate completely; When barbecuing, you should put sheep oil between the meat slices to keep them moist and fresh and smooth during the heating process. Barbecue plays a role like a microwave oven to heat the food evenly. Even so, an experienced senior chef is still needed to supervise. Turks who know how to enjoy themselves believe that the perfect experience comes from meticulous work.