On that day in beginning of autumn, in old Beijing, children and girls used to wear catalpa leaves on their heads. Nowadays, the custom of wearing catalpa bungeana leaves in early autumn has disappeared. Beijingers have had delicious habits since ancient times, and what to eat in what season. In this regard, Beijingers pay special attention to it. "Sticking autumn fat" is an indispensable custom after beginning of autumn, that is, eating more meat after autumn.
Wang Zengqi wrote in the article "Sticking Autumn Fat": The so-called "Sticking Autumn Fat" in Beijing has a special meaning, which is to eat barbecue. Beijing barbecue is roasted on a frying pan. "Barbecue" is a round plate nailed with iron bars, with large pieces of firewood, pine or fruit trees under it.
Sliced mutton (some roast beef, less), the waiter mixed the seasonings-soy sauce, sesame oil, cooking wine, a lot of coriander and a little water, and gave them to the customers, who would spread them evenly on the grill with long chopsticks.
There is a small gap between the iron bars of roasted meat, and the firewood and fireworks gas below can penetrate through the gap, which not only exposes the whole roasted meat to the fire evenly, but also makes the roasted meat smell like firewood. The soup and braised pork scraps can be filled in the seam, which increases the burnt flavor of the roast. Eat a catty and a half, two catties, two catties and a half, and have a plenty. Bake it yourself, tender and burnt, as you like. And baking itself is a kind of enjoyment.
Actually, barbecue is very particular. Barbecue is a simple iron plate made of cast iron. In fact, there are some gaps in the thickness of the iron plate, which is too thin, fierce and easy to paste. However, the iron plate is too thick, the heat is not enough, and the meat is cooked too slowly, which affects the taste.
The traditional way to eat delicious barbecue is very casual. The original meaning of the roast son is just an iron pot with a burning iron basin on it. There is an iron pot the size of an eight immortals round table on the table. The basin under the table is red-hot charcoal. Use traditional charcoal fire. Slice beef and mutton, then mix with soy sauce, vinegar, green onion and coriander.
The master is good at grasping the heat, and the salted mutton with seasoning is baked on the "roast" until it smokes. All the people sitting stood up in an instant, and their eyes were full of expectation. If you want to stutter when the meat is just roasted, don't forget to sprinkle with fried white sesame seeds, and you will understand its mystery after eating it.