Smoke and fire, compared to heat or dryness.

Words Explained Separately:

Fire Prairie: 1. Lamp and candle; torch.

Laos: Smoke, roast.

Related Documents-Roasted

In the early 1930s, the owner of the restaurant "Halal Roast Meat Court" asked Qi Baishi, a great calligrapher, to write a number for the restaurant. Qi Baishi picked up the pen, but do not know which word to write, checked a few dictionaries, only "kao", "baked" and other words, think they are not accurate. So, he put pen to paper and wrote "halal barbecue court" five Thu (qiú) strong big words.

Because Qi Baishi made sense of the word, with appropriate, since then, "roast" word has been widely used, a variety of dictionaries have included it.

Roast:

Definition: a general term for the technique of placing processed or marinated raw materials inside a roasting device and heating them with heat radiation generated by an open fire or a dark fire.

Features: After the raw materials are roasted, the surface moisture is emitted, resulting in a crunchy surface and a burnt flavor.

Roasting is the oldest method of cooking, since man invented fire and knew that when eating hot food, the first method used was wildfire roasting. Evolution to the present day. Roasting has undergone significant changes, in addition to roasting its outside, more importantly, the use of seasoning and flavoring methods to improve the taste.

1, hanging fire baking: will be added to deal with the raw materials hanging in a large oven, the use of burning bright fire generated by the radiant heat, the raw materials heated into the dishes of the technique.

Technical process: selection of materials --- processing and finishing mixing syrup ----- into the oven fire roasting ----- cutting and loading

Features: color jujube red, crispy skin, tender meat, aroma. Representative dishes: hanging oven roasted duck, hanging oven roasted chicken, hanging oven roasted leg of lamb

2, stewing oven bake: the processing of raw materials, placed in the stewing oven, with the radiation generated by the walls of the oven will be raw materials baked into the dishes of the technique. Dark oven baking representative. Characteristics: charred and tender, rich aroma, meat is not hard and not soft, chewy and bite.

Process: selection of materials → processing → marinade wipe syrup, etc. → into the furnace high-temperature gas roasting → plate

Representative dishes: roasted whole lamb

3, grill pan baking: the processed raw materials into the grill pan and then into the heat storage furnace, sealed with high-temperature gas heating into the dish technique.

Process: selection of materials → cut with → marinated or pre-cooked cooked material → into the tray baking → baked plate

Features: juice thick soft tender, unique flavor.

Representative dishes: grilled tofu, grilled pomfret, grilled fat intestines

4, fork baking: the marinade to feed the flavor of the raw materials or smeared with sugar syrup raw materials with a fork, or other methods of fixing the fork, in the open-fire stoves, constantly turning the fork, and adjusting the raw materials and the fire near and far the distance between heated into a dish of the technique, which is the representative of the open-fire baking.

Process: selection of materials → marinade and syrup → on the fork → open-fire grilling → plate

Representative dishes: roasted suckling pig, fork-roasted duck

5, skewer grilling: will be processed into a piece of small raw materials through the marinade (can also not be marinated) were threaded on the slender skewer, rotating on the open fire, with a short period of time to heat the grilling method of maturity.

Technology: selection of materials → processing and cutting → through the skewers → roasting on a high flame → sprinkle seasoning → plate characteristics: charred and tender, strong pungent flavor.

Representative dishes: grilled lamb kebabs, skewered roasted turkey slices.

6, net folder baking: will be processed raw materials with the outer skin, placed in the iron net folder clamped, holding the folder net handle on the open fire or put into the oven with the dark fire baked ripe technique.

Process: selection of materials → cut with → marinade → clamped in the mesh clamps → grilled → plate

Representative dishes: roasted cashews, roasted meat preserved

7, sizzling grill: processed raw materials marinade to feed the taste, placed in the arrangement of the hot iron pot on the sizzler, with the hot sizzling sizzling and sizzling cracks of the string of fire flames and then heated the raw materials into the dishes of the technique. It is a special technique of roasting over a high flame.

Process: selection of materials → cutting → marinade → grilled → plate

Features: self-roasted, self-food, eat while roasting

Representative dishes: grilled meat.

8, iron pot roast: the iron pot pot bottom heating, the lid red, while the role of the raw materials, so that the technique of maturity.

Process: selection of raw materials → raw material mixing and stirring → poured into the pot baking → baked → plate

Representative dishes: three fresh iron pot baked eggs.