God of Cookery Live Room

Chapter 405

Chen Er put all the prepared dishes together, then snapped his fingers to move his joints.

"The next thing is today's highlight, the Argentinian barbecue."

When it comes to barbecue, the main ingredients are of course all kinds of meat, but barbecue still needs some vegetables and fruits as embellishments.

Fans are looking forward to it.

"Finally the meat is here!"

"As a carnivore, my favorite is all kinds of barbecue!"

"The two dishes just now almost faded out of the mouth..."

"It's said upstairs, as if you can eat it..."

"Speaking of which seasoning will be put on Argentinian barbecue? Do you put chili?"

"Will there be cumin? No kebab is complete without cumin!"

Chen Er shook his head, "Argentines generally don't put any condiments except salt when they barbecue."

Fans: "No way! How can you eat like this!"

Chen Er waved his hand to signal everyone not to get excited.

"I'm not finished yet, although Argentines don't add other seasonings to their barbecue, they prepare them at the table."

This can be regarded as a major feature of Argentine barbecue.

The authentic Argentine barbecue does not marinate the meat in advance, because Argentines pay attention to the "authentic taste" when eating barbecue.So they put a little bit of salt at most when grilling meat.

But on their table, condiments are more abundant.

When Argentinians bring grilled meat to the table, they often put onions, tomatoes, coriander, and green peppers on top for seasoning.

Of course, Argentines love spicy food very much, so how can Argentinian barbecue be without hot sauce.

Argentines' favorite hot sauce is chimichurri.

Chimichurri has also been voted one of the most addictive hot sauces in the world.

In Argentina, chimichurri is often served with grilled meats.

The chimichurri sauce is rich and not just spicy.It also contains chopped cilantro, minced garlic, oil, vinegar, and chilli flakes.It tastes layered, fragrant and spicy.

Chen Er took out two cans of chimichurri hot sauce from the cabinet, "Of course, we also prepared this chili sauce today!"

Chen Er threw a can to Xu Zhiwen, and then put a can on his desk.

"Now, it's time to prepare the barbecue!"

The first thing to prepare is of course meat, all kinds of meat.

What Chen Er will be grilling today includes, in addition to the alpaca meat mentioned at the beginning, the most popular local beef, mutton, and chicken.

Because the meat in Argentinian barbecue is never marinated, Chen Er's processing is also very fast. You only need to clean the meat and cut it.

No additional processing is required at all.

In Argentina, there are two methods of grilling meat - horizontal grilling and vertical grilling.

The horizontal roasting method is to place the meat flat on the iron grate, and slowly roast it with a small piece of wood or charcoal underneath.

In the vertical roasting method, large pieces of meat are hung on iron welds and inserted at a certain distance next to the fire. The other side of the meat is blocked by an iron sheet so that the heat reflected by the iron sheet roasts the meat from behind.

When Argentines barbecue, there are only two fuels that are most commonly used, wood and coal.

Because Argentines like the original flavor of barbecue, in Argentina, the barbecue method using large pieces of wood as fuel is the most popular.

Chen Er first threw charcoal into the stove, lit the fire, and then took out the iron grate for barbecue and put it on the stove.

"Today, we use the horizontal roasting method with a relatively simple operation method for our barbecue."

"Because the local wood in Argentina smells too smoky, it is not suitable for barbecue, so I choose to use smokeless charcoal for barbecue."

Next to the grill, there was just a jar of salt, a bowl of olive oil, and a small brush.

Chen Er picked up a piece of alpaca meat with a large tong, brushed it with some olive oil, and put it directly on the grill.

After a while, the grill is filled with slices and chunks of meat.

It was full of meat, Chen Er took the tongs and quickly turned the meat on the grill, and the strong aroma of grilled meat wafted out immediately.

This caused the staff present to stretch their necks and keep looking at Chen Er, sniffing as they looked, as if they were addicted and reluctant to move for a moment.

"It's so delicious!"

"It would be great if there was some cumin! This foreigner just doesn't appreciate it!"

"Oh, if only I could eat it in my mouth right away!"

"Hurry up and wipe off the drool! Is it ashamed to throw it away?"

"Close your jaw first before complaining about me!"

Xu Zhiwen had just cut the meat, and when he saw a large group of people surrounded by Chen Er, and only a manager standing on his side, he immediately felt ashamed.

The point is, even his manager stretched his neck like a giraffe, and kept looking towards Chen Er.

Xu Zhiwen picked up the tongs used to hold the meat and hit the grill hard, making a loud noise.

The manager's ears were buzzing from the sound, and he quickly retracted his neck and eyes.

And it was obvious at a glance that his artist was very unhappy.

So he laughed twice, "I'll just smell it, smell it!"

Xu Zhiwen squinted at him, "It seems that you smell with your eyes."

"Why don't you pick out the eyeballs and throw them over?"

The manager poked his neck and said in a low voice, "I want to..."

Xu Zhiwen didn't hear these words, but hurriedly started to barbecue, because Chen Er had already roasted a batch of meat.

There was no movement at all on his side.

Xu Zhiwen seemed a little flustered when grilling meat, because he followed Chen Er's example and put a lot of meat on the grill at one time, but because he didn't have time to turn the meat over, the grill was billowing with smoke.
The smell of burnt meat is very strong.

So he hurriedly took out the burnt barbecue, but because he was too anxious, two pieces of meat would fall on the ground.

After working for a long time, all the barbecues were taken out, but because the action was not timely enough, the surface of many barbecues was covered with dark grid-like scars.

It looked like it had been branded with a red-hot iron.

The manager stood aside, couldn't help it anymore, and burst out laughing with a "poof".

Xu Zhiwen asked with a dark face, "Is this barbecue still usable?"

The agent replied without thinking, "Of course not, it must be so mushy that it won't taste good!"

Xu Zhiwen's face turned darker. He endured it and controlled his temper. Then he looked at the plate next to him. There was still some unroasted meat on the plate, but there was not much meat left.

"Well, less is less."

Xu Zhiwen took a deep breath and chose to start baking again.

This time he learned how to behave, and only baked one slice at a time, so as not to be too late.

(End of this chapter)