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The smell and the scene of the outdoors in summer, of course, the perfect place for a barbecue. Inside, the Chinese, with a table of special coal basins, a Japanese hibachi. Your choice of meat and accompaniments is the dish to translate in both languages. Watching the food is part of the joy of eating is, and guests can have their own barbecue to be induced.
Lamb is typical of Manchuria and the northern provinces, but also any other broilableThe meat may be used. The Chinzan is used so the pig with Kobe beef, another might be a good combination of chicken and liver. This recipe is for the Chinese 4-6.
2 pounds lamb, cut into slices 1 / 3 inch thick (or lamb, beef, pork, chicken, duck, liver)
2 tablespoons Chinese wine (Shao Hsing) or sake or white wine
1 tablespoon soy sauce (light type)
2 tablespoons finely chopped leek
16 fresh or dried mushrooms, soaked mushrooms were doing 15 minutes
2 medium onions, sliced4.1 thick Customs
1 / 2 pounds onions, cut into 3-inch
1 pound spinach, cut into 3-inch
Marinate meat for 15 minutes in a mixture of wine, soy sauce and minced garlic. Cut is by fungi. Heat grill and grease thoroughly with a piece of tallow from the meat. Grill slices of meat just until the color is soft and meat. Roasted vegetables in the same way. Handle food with your chopsticks in the traditional manner, or with pliers (not to be one with PierceFork).
Give each guest with a pool and put bowls of the following ingredients on the table. Each guest made his "dive".
1 cup wine 1 cup grated apple
The cup chopped leek
1 teaspoon chili powder
1 teaspoon ginger root juice
1 teaspoon grated garlic
Other vegetables are good with the grill
quartered or sliced peppers, slices of sweet potatoes and, above all, fresh sweet corn in season. Cut the corn into 2-inch lengths and,Dip each piece of toast in a mixture of wine and soy sauce. Fantastic!
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