Barbecue is a dish made of pork, beef and pickles. Unique flavor, long history, rich fragrance and delicious taste can greatly improve appetite. It is worth mentioning that barbecue is not equal to the original slash and burn. According to the Complete Works of Han Painting, there was a complete barbecue and baking system as early as the Han Dynasty.
Barbecue is a famous specialty in China. It is recorded in the history of Good Diet in the Ming Palace that whenever there is snow, people will enjoy plum blossoms and eat roast mutton in the greenhouse. The earliest barbecue was to cut beef or mutton into cubes, soak them in chopped green onion, salt and soy sauce for a while, and then bake them. Late Ming and early Qing dynasty? Mongolians cook large pieces of beef and mutton a little, and then cook them with cow dung. By the early and middle Qing Dynasty, after continuous improvement and development, barbecue technology was becoming more and more perfect. In the twenty-five years of Daoguang, the poet Yang Jingting praised in Dumen Miscellaneous Taste:' The barbecue is delicious in winter, and the jars are surrounded. It's best to roast it tender, and it's best to burn it with a knife when it's drunk.
Meat is rich in protein, generally between 10-20%. Lean meat contains more protein than fat meat. Protein in meat food is a kind of high-quality protein, which not only contains a large number of essential amino acids, but also has a proper proportion, which is close to protein in human body and easy to digest and absorb. The average fat content of meat is about 10-30%, mainly fatty acids and triglycerides. There are also a small amount of lecithin, cholesterol, free fatty acids and fat-soluble pigments in the iron plate barbecue. Meat fat can provide more calories. For example,100g of fat pork can provide 830 kilocalories.