In the northeast, if you don't eat a few barbecues in summer, you will lack your soul this summer.
Let's talk about the taste of northeast barbecue first: I have eaten barbecues in several cities outside the northeast for n times before, and I feel not as good as my hometown. Some even brush sauce for barbecue, which may taste the same in one place, but I'm not used to it anyway.
Next, let's talk about the barbecue culture in Northeast China. In fact, it should be said that it is the barbecue culture in Heilongjiang. In the northeast, 90% of barbecues in barbecue shops are roasted with charcoal fire (I have never seen that 5% anyway). There is a big hair dryer at the end of a big barbecue box. The owner will pour the carbon into the box and light it with something. When the fire is slightly lit, blow it up with a hair dryer, so you are ready for the first step.
Step 2, arrange skewers in a row on the box and start baking. When the meat changes color, turn it over before roasting. Both sides of the barbecue will change color. The barbecue chef began to oil the meat in the oil basin with a brush, and the brushed meat continued to roast brightly. However, because oil may splash on the carbon, the fire is easy to burn. At this time, the master usually takes a bottle with a cap and fills it with white water and starts pouring it on the fire.
At this time, in order to make the oil and meat blend better, the barbecue chef will start baking with a big fan, so that the temperature of carbon and meat have a soul collision. When he hears the sound of cooked meat, the chefs will brush the oil again and bake it to make the meat more delicious. When the baking is almost done, the chef begins to spread the ingredients. After sprinkling a series of materials such as salt, pepper noodles, sesame seeds and cumin,