National Tide 1980

This type of barbecue grilled on an iron grill is the most authentic Beijing barbecue.

According to Kang Shude, eating barbecue was originally a kind of wild food originating from hunters outside the Great Wall, and it couldn't be easier.

Especially our country is a multi-ethnic country.

Mongols, Manchus, and Uighurs, these nomadic peoples actually have barbecue.

Why?

How simple.

I wish I could catch some game and kill an animal.

A few people would get an iron fork and a branch, put the meat on it, and light a fire, and they would be able to eat it.

However, the barbecue in Beijing is a bit different from this relatively original barbecue, because it is the product of the fusion of multi-ethnic cultures.

He has already been reborn and registered as a citizen of Beijing.

What's the difference?

The real "roasting" is that the open flame is in direct contact with the ingredients.

As for barbecue in Beijing, there is an iron grill between the fire and the ingredients.

Strictly speaking, this special cooking method cannot be called "barbecuing", but should be called "grilling meat".

You should know that the Manchu, Hui and Han civilizations took a long time to integrate.

Among the ethnic foods of their various ethnic groups, broiled foods have gradually become more common than roasted foods.

Therefore, the Tiezhizi barbecue in Beijing is a mixed way of eating.

The raw materials used are beef and mutton from the Mongolian prairie, and the cooking methods and seasonings are a combination of the Manchu, Hui and Han ethnic groups.

Even the famous dish "fried mutton with green onion" that everyone in the capital is derived from is grilled mutton.

For example, the "Three Masters of BBQ" in the old capital - BBQ Ji, BBQ Wan, and BBQ King, all follow this model.

Specifically, in addition to having a pine wood-burning stove with an "iron grill" on top, the condiments are also very characteristic of the capital city.

It is made with high soy sauce, Nanshao wine, coriander slices, minced ginger and garlic, stir evenly with scallions, marinate the meat, and then grill it.

Don't look at the rough way of eating it. The iron-broiled seeds are oily and dark, but there is nothing there.

But once baked, the beauty is immediately apparent.

If this iron grill is used all year round, there is no need to put meat at all. Once it is lit on fire, the aroma will waft out.

It would be even better if there were pine and cypress wood as fuel.

Not only does it produce less smoke, but the pine and cypress aroma can be integrated into the meat through the cracks of the iron grill during the barbecue process, which is a unique flavor in the world.

Why does Master Zhang like to use pine and cypress wood to smoke sausage?

Why does Master Ai like to use pine and cypress wood to roast chicken?

It's all the same thing.

As for the advantage in terms of taste, Jingcheng's Tiezhizi barbecue is fresh and tender, which effectively avoids the problem of open fire barbecue that is old on the outside and raw on the inside.

The selected meats are all the best parts of beef and sheep, such as upper brain, big three-quarter, small three-quarter, cucumber strips, and sliced ​​thinly with a knife.

How tender is it? It’s not an exaggeration to say it’s a tofu competition.

Someone once invited Qi Baishi to the barbecue season in the past.

Qi Baishi, who is already old, still doubts, "Can I survive my age?"

Unexpectedly, the man became happy and said, "It's just because you can chew it that I invited you to come."

As expected, it was fresh and delicious. Qi Baishi was so happy that he even left a message for the barbecue season.

And don't worry, the weather is cold. Today, it's freezing under the sun at noon, and it's freezing to the point of freezing.

But to be honest, it doesn't actually taste cold at all, it just looks cold.

It turned out that eating barbecue would make you feel hot, and there was a strong fire burning under the stove.

The flames followed the hole of "Zhizi" and jumped out of Laogao, with a sizzling sound.

No matter how cold it is in the twelfth lunar month of winter, surrounded by such a fire, the cold is no longer in front of this person.

What's more, there is a special posture for eating barbecue.

Look at the two chopsticks in my hand. They are thick and long, like two small straight bars, almost like fire chopsticks.

Even Hunan’s big chopsticks should stay away.

Look next to the stove, there are long benches. These are not for people to sit, but a place to put their feet while eating barbecue.

why?

It's because the correct posture for eating barbecue is actually to stand with one foot on the ground and one foot on the bench.

Then use the "arrow bamboo" chopsticks in your hand to pick up the meat on the iron grill.

This is called eating with your legs raised around the stove.

If your butt is not seated, it will naturally not be cold down there.

If you can drink, hold a small teacup in one hand and burn the knife.

It wouldn't be weird if you didn't have all the buttons on the collar unbuttoned and the cuffs rolled up high.

When you are really full of wine and food, you can take off your hat and wipe your bald head with a towel, and white gas will start to flow upwards from your head!

Don't think that this appearance is ugly, indecent, and difficult to be elegant.

To put it bluntly, what are you doing and what are you yelling at?

Eating barbecue is not a civilized diet in itself, it is the "martial arts" of rough men.

Especially eating barbecue outdoors, it is the closest to the original flavor of hunting and barbecue in the wild, and it is very interesting.

Which hunter in the past wore a mouthpiece on his chest and went to eat in a polite manner?

There is no doubt that since the picture is warm and heroic, it must be this frame.

If you don't do this, it's like your singing isn't smooth enough.

In the past, when Xiangshan Temple in western Beijing was first converted into Xiangshan Hotel, all the visitors there were celebrities.

The most famous "real pinewood barbecue" there is two oceans for one, and it is also eaten outdoors.

What an aristocratic price! But so what? No one should eat like this.

Except for ladies who find it inconvenient, someone will put the plates in and deliver them to the house for enjoyment.

But then the fun will be lost and there will be no fun.

At this point, Kang Shude has finished speaking.

And everyone followed the example and did it, and it really felt like it had a unique flavor.

First of all, these things are so ergonomic.

It is only convenient to step on a stool and use such big chopsticks to eat.

Secondly, use big chopsticks to bake, eat with big chopsticks, stand next to the fire to bake, and stand next to the fire to eat.

Not only is it wild and interesting, it's also delicious.

The pine cones and pine branches they picked up were also burned into the stove during the barbecue.

Each time, add the meat slices mixed with the seasonings in a "big ladle", and put the whole plate back and forth on the broiler.

It was a steaming stream, with the aroma of meat, wood, and general fragrance, rushing into the sky.

When eating meat, add garlic cloves, candied garlic and cucumber.

If everyone has a bowl of burning knives, that is called beauty.

When the first plate of meat was just cooked, I heard "Zhang Dishao" saying hello.

Not to mention that Luo Guangliang almost swallowed his tongue.

Zhang Shihui was afraid of burning it and was reluctant to let go of it, holding the meat in his mouth and grinning.

Sun Wufu took a piece of roasted meat, including green onions, beef and mutton, and stuffed it into his mouth.

Even Ning Weimin, who often ate out in restaurants in his previous life and ate and drank with Kang Shu Dehai in this life, also felt that this way of eating was quite satisfying.

I couldn't help but sigh with sincerity, "Everyone says that duck roasted with fruit wood is fragrant, but I didn't expect that this pine material is even better when used for barbecue. Master, this is more enjoyable than the Zhizi barbecue we had at Xuannai Barbecue Restaurant last time. It's worthy of 'Wu' In the name of eating, I feel like I'm the king of the mountain in Shuibo Liangshan, but... didn't you say that that barbecue restaurant is barbecue Wan? Why don't they retain this business model, and they can't serve such delicious food? What’s the taste?”

Kang Shude chuckled and revealed the truth in a few words.

"Our barbecue, in fact, logically speaking, should not be able to compare with the barbecue season and barbecue. How many years have you been doing it? Really? But in fact, it is not the case. Today is no better than before, so we are better in three places."

"First, with Master Zhang as an expert, although the marinade is not halal, Master Zhang's method is very clever. He has his own unique method. Not only is the taste not bad, but it is more relieving, and the taste is more mellow. , it’s better than their authentic food.”

"Secondly, the state-owned restaurants are becoming less and less careful in their management. The knife skills are just right, the seasonings are just right, the ingredients are just right, the firewood is just right, everything is just right, except for the big fat. We are eating for ourselves, and we are not amateurs, so naturally In every aspect, it compares favorably with the time-honored brands.”

"Third, those time-honored brands have forgotten their roots. After the state-run, barbecue has become something you sit in the house and eat stupidly. Put it on a plate and let you chew it slowly, which naturally becomes boring and loses the original flavor of barbecue. Son. This is because they have given up their taste. Or to save trouble."

Indeed, this is really a matter of widening the gap up and down.

Ning Weimin is a man with a quick mind. Although he talks about eating well, he does not stop his mind from turning to the word "money".

He immediately thought instinctively that this barbecue was so delicious that it could destroy Japanese and Korean barbecue.

Moreover, this thing is still standard mass consumption, the operating cost is not high, and the market is too broad.

No need to use the exquisite Jingdezhen porcelain.

There is no need to display more than a hundred delicacies from the mountains and seas at the Manchu-Han banquet.

There is no need for a lofty palace, a seat can easily cost a fortune.

If you can master the "Zhang Big Spoon" seasoning method, wouldn't it be another way to make money?

As the saying goes, always think about the day when there will be no day, don't wait and think about the time when there is no time.

In the future, sooner or later, he will start his own business. If he leaves Pierre-Carton's, he might as well start a chain of barbecue restaurants!

How great is it that you can make money and still love to eat?

So he quickly took the wine bowl and saluted "Zhang Dashio", and his mouth felt as if there was honey. This was a great compliment.

But how can "Zhang Dashao" be a confused person?

What's more, after dealing with him for a long time, he had already figured out his temper, so the old man gave this kid a hard time.

"Okay, okay, eat your food! Praise is in vain, praise is in vain. I have prepared a set of palace dishes for you? What's the matter, you are still not satisfied? Are you thinking about roasting me? The seasoning recipes are also taken away! No way!"

Following him, he actually complained to Kang Shude face to face.

"Old Kang, your apprentice is good at everything, but he's a little greedy. He wants to get whatever he likes, so he can't take away all the good things from me, right? You have to take care of this, or else he will do it in the future. You have to suffer for this..."

Ning Weimin looked at his master with a look of disdain, and his heart immediately beat.

He knew that his master's words would not be as good as his own.

So he quickly denied it and forced a distinction.

"Oh, my Master Zhang, you have wronged me a bit. I didn't mention the seasonings either. I really admire your cooking skills, and I'm not flattering you, let alone having any ulterior motives."

"Besides, that's all. I'm still a little confident in barbecue. Although your seasoning recipe is good, I can't be so deliberate, right?"

"To tell you the truth, I'm afraid that what you prepared today is not enough to eat. I also brought my own belongings, but I didn't show them. What I prepared is authentic Uyghur barbecue."

"If it's more tender, mine will definitely not be as good as yours. But mine also has a unique flavor. It's easier to handle and more addictive. If I really want to start a business, it might not be worse than yours."

Yo ho! This is simply a challenge!

Ning Weimin's words made Kang Shude know that he was going to be bad as soon as he heard them.

Because no matter what industry or profession, people with extraordinary skills are definitely people with a strong temperament.

There must be an extremely stubborn paranoia in his bones.

Just like Ning Weimin, seeing an opportunity to take advantage of a loophole to make quick money, he could stay up all night thinking about it.

When Kang Shude saw the precious objects, he could play with them all night long.

So by analogy, Zhang Dashao must be the most sensitive to the word "eat".

This is called, if you are not crazy, you will not survive!

Although Kang Shude has never eaten what Ning Weimin calls "authentic Uyghur barbecue".

But he knew that "Zhang Dashao" had been thinking about this career all his life.

And the palace was the birthplace of introducing barbecue to formal meals.

The roasted suckling pig, roasted venison, roasted whole lamb, roasted duck, and roasted pigeon from the "Gualu Bureau" are all dishes that can be taken to the dining room.

Because Zhang Dashao knows so much about palace cuisine, he can imitate the halal Zhizi barbecue so authentically.

Ning Weimin, a master who usually doesn't even work in the kitchen, actually dares to do whatever he wants to do, and is so arrogant in front of him. Isn't this just humiliating himself?

From a probability perspective, there is no possibility of a miracle happening.

The old man naturally doesn't want his apprentice to be embarrassed by such people, and he doesn't look good as a master, right?

It's a pity that it's too late and there's no point in saying anything.

Just as Kang Shude thought, no one should be as excited as "Zhang Dashao" in eating.

Now that the words have been spoken, this chef has to let Ning Weimin show his hand no matter what.

What puzzled Kang Shude was that Ning Weimin was quite stubborn and actually did what he said.

They took Zhang Shihui out together, and within a short time, the two of them got a small square iron grill from the back of Ning Weimin's jeep, as well as a bag of already skewered meat skewers.

Luo Guangliang and Sun Wufu didn't just lower their heads and eat stupidly.

At this time, one of them helped to get charcoal to light the fire, and the other got a fan to blow the wind.

Not to mention, in just a blink of an eye, it was actually baked.

In particular, Luo Guangliang and Zhang Shihui took the initiative to do the job of flattering others.

You know, when Ning Weimin drove his first bus, a "pickup truck", they were invited to go on an outing with him.

At that time, I had tasted the taste of this kebab.

To be honest, they have indeed missed this place for a long time.

So at this time, everyone started to support Ning Weimin and took the initiative to endorse Ning Weimin, saying that this kebab was indeed good and promised to live up to expectations.

This time, "Zhang Dashao" became more and more interested.

Only Kang Shude was still worried, looking at Ning Weimin's meat skewers tied with bicycle strips and feeling uncertain.

But on the other hand, Ning Weimin was truly calm and confident.

He just smiled like that, looking at "Zhang Dashao" and his master, and grilling the meat skewers in his hands calmly.

Why? He has confidence in his heart.

To put it bluntly, the Western Xinjiang outside the Guxuan Great Wall has always been similar to foreign countries, and ordinary people cannot cross the "Xingxing Gorge".

It would have to wait at least several years, almost in the mid-1980s, for mutton kebabs to be truly introduced into the mainland by Uighur compatriots.

At this time in the capital, no one had ever seen such a way to eat roasted mutton, and even the seasoning like cumin was rare.

It was only Ning Weimin who managed to get some from Turpan Restaurant through Qiao Wanlin.

Not to mention that he has never met anyone who doesn't like mutton skewers.

This thing is called the most popular type of barbecue in China, and it makes sense.

No matter north or south, inside or outside the Great Wall, no matter in Kyoto, provincial capitals or towns, there is no place that does not sell kebabs. No matter how afraid of the smell of mutton, no matter how good a person is in eating a light diet, he will still be stunned when he sees this thing.

In his previous life, he knew many wealthy people.

Some people, it can be said, don’t go to big or high-end restaurants at all if they are not famous.

But only in summer, these owners still cannot avoid going to the food stalls to eat skewers and drink a few cold beers.

Even if he has a barbecue grill or grill at home, this must be the case.

No problem, this is really a kind of folk fun that is hard to refuse. It can not only completely relax people, but also satisfy people's appetite.

The tender aroma combined with the aroma of caramel, the aroma of meat plus the aroma of charcoal fire, and the refreshing and refreshing drink that makes people feel refreshed and rejuvenated, everyone must have experienced it once and will never forget it in this life.

In addition, as a space-time virus, he is also quite confident in his kebab skills that he learned from the Internet.

First of all, when buying meat, you must use lamb leg meat and loin meat.

If you eat the lamb leg dry, it is too chai. The loin meat is smoother and tender, with a certain amount of fat, and it tastes delicious.

In fact, the main ingredient for pork tendons should be waist meat, which is authentic.

Secondly, the meat needs to be smaller when cut into pieces. It is more troublesome to skewer, but it is very cooked.

Especially for mutton skewers threaded on skewers, the skewers are thermally conductive, and the meat will be crispy on both ends after grilling. This is something that large skewers and wooden skewers cannot compare with.

Then it’s time to marinate the meat.

No bullshit, no onion, ginger, garlic, tomatoes, tomato paste, eggs, or starch.

The correct way is to use a little onion, celery, and carrot.

To put aside others, there was no place to find onions these days, so he could get some from Maxim.

Again, that’s the secret of secrets.

Be sure to add more MSG, at least five grams per pound of mutton.

Not to mention whether it is healthy or not, eating barbecue itself is not healthy.

But if you want to eat it, you must have MSG, otherwise the mutton will have a peculiar smell and no flavor.

Of course, the seasonings and steps are also very important when it comes to actual baking.

The seasoning should be ground chili pepper, crushed chili pepper, cumin particles, and the most important thing is not to forget a little fennel powder.

When roasting for the first time, only salt is added. When the noodles are cooked, a little cumin powder is added, then chili powder, ground chili pepper, and finally cumin.

The mutton skewers grilled in this way have no odor and are more delicious than the authentic red willow skewers from Xinjiang.

Therefore, Ning Weimin was not anxious or uneasy at all.

He is completely confident to conquer the taste buds of these two old men and others.

He was just waiting for a blockbuster, waiting to see how these two highly respected people would change their words to praise him.

As the saying goes, "When the clouds open, you can see the moonlight." From his life experience, this sentence is the most effective.

In fact, success is nothing more than three elements.

One, persist.

Two, be shameless.

Three, insist on being shameless...