Chapter 7 entertainment skewers

I bake!Talking about barbecue on a hot day, if it is not abnormal, it is really good for this one, so greedy that I can't help myself. Rather than saying "a good mouthful", it is better to say that the food is cooked in this way; rather than saying this way is good, it is better to say that it is lively and playful.In a park or in the wild, a group of barbecue people can be mistaken for a group of children playing "throwing the handkerchief" or similar group games.So I believe that among the high school graduates who have just passed the college entrance examination, there should be many people who gather friends and gather for barbecue.However, under the scorching sun, it is quite difficult to tell whether it is pork chops or human flesh that is grilled.

Although primitive people everywhere have left undoubted evidence of barbecue in the relics of their battles and lives, the "barbecue" that is commonly used today is mainly Western-style or American-style, which is the so-called BBQ, short for barbecue.Common barbecue materials include chicken legs, chicken wings, steaks, lamb chops, hot dog sausages, corn, prawns, etc.Although these things are usually pre-marinated, when grilling, they still have to be seasoned with barbecue sauce, chili powder, pepper salt, lemon juice, honey, etc., so the grilled food is fragrant and hot enough, but not much tasty.If I had to choose the oiran of the "Beauty Pageant of BBQ", my personal opinion is that despite the lack of meat, grilled vegetables are much better than meat.Cut fresh zucchini or loofah into sections, add a few grains of dried shrimp, wrap it in tin foil and bake it. The taste and texture are excellent, especially the little soup left in the tin foil, which must not be missed.Besides zucchini, enoki mushrooms, bell peppers, large mushrooms and Chinese cabbage are all good.You don't have to rely on too thick sauces and seasonings, a few grains of dried shrimp and at most a touch of butter can bring out all the umami flavors just right.

Of course, not tasty does not mean not fun.Barbecuing, whether it's held in a park, on the outskirts, or in your own backyard, can in a sense involve the griller in a Disney-style "lease-back game": a group of people around a fire, Waving a slender and sharp iron fork in one hand, and chomping on a freshly cooked chicken leg with the other, who are we?Who do you think we are?We are a group of upright walkers who just got rid of the hair and drink blood yesterday and are celebrating the arrival of the era of fire and food.If you are lacking imagination, at least you can experience a little bit of the meaning of a green forest hero.Choose the night when the moon darkness and wind height reach 8.x or above at the same time, the entertainment effect will be better, as the so-called "entertainment skewers".

The popular barbecue is undoubtedly a typical American cooking or way of life, but if this trivial matter of eating and drinking is raised to the height of nationalism, we can actually be very proud and disdainful to the old beauty: "What a rotten joke Art, it’s not what we left behind!” Even if it’s not a primitive society, Chinese people should have started large-scale barbecue at least in the Tang Dynasty.This is by no means nonsense, because the Tang Dynasty was the heyday of cultural exchanges between the Central Plains and foreign nationalities, and barbecue began to enter China with the culture of the Western Regions and Mongolian culture.Almost all of the major non-Han tribes that entered the Central Plains after the Tang Dynasty were both riding and shooting masters and barbecue experts.Especially since the Qing Dynasty, barbecue and "Yancai" (that is, Chinese-style bird's nest mat) have joined hands in the "Man-Han system" of official food.

Barbecue is a "Manchurian" dish on the "Manchu Banquet". As for the climax, it is launched by hot pot.The "roasted suckling pig" in today's Cantonese-style banquet is actually evolved from the "man-style barbecue" in the "Man-Han Banquet". Therefore, "Suiyuan Food List" says, "The dishes in the officialdom today are called Manchu and Han", and "Manchu dishes are mostly roasted and boiled".Later, Mr. Lu Xun also took advantage of the topic and said: "So now we can still see all kinds of banquets, including barbecues, winged seats, light meals, and Western dishes. Soup, there are also hungry people in the wild; there are wealthy people who eat barbecue with little money, and there are children who are dying of starvation. The so-called Chinese are actually just kitchens that arrange feasts for human flesh.”

In fact, when it comes to authenticity, I have always wondered whether the "Baobao method" pioneered by King Zhou can be regarded as the ancestor of American BBQ.According to the "Biography of the Martyrs": "Zhou is a method of cannonballing, anointing copper pillars and adding charcoal, so that the guilty will walk on it, and they will fall into the charcoal, and Daji will laugh." From the basic materials and basic forms Look, the rest of today's American barbecue is seven points similar.As for the specific "barbecue interface", there are some controversies in history. "Biography of Martyrs" says it is a copper pillar, "Historical Records" thinks it is a "bronze grid", and "Xunzi" simply calls it a "cannon grid".If the latter theory is true, then it is closer to the metal grid rack used in barbecues today.