Argentines love barbecue

  Argentines love grilled meat. No matter what happens, even if it’s just a good weather, it will evoke Argentines’ taste memory of barbecue. If there is a ball game and a favorite team wins, a barbecue and beer is the best way for Argentines to celebrate.
  Argentina is regarded as “the granary and meat warehouse of the world”, and the pampas in the middle of it are rich in pasture, which can contribute millions of tons of high-quality beef every year. The meat-loving Argentines are only willing to “stingy” to export a small part of it, and the rest are all for domestic consumption. And Argentines cook beef in only one way: charcoal grilled.
  The capital, Buenos Aires, is home to a quarter of Argentina’s population and is a veritable “barbecue capital”, where barbeque restaurants can be seen everywhere. Some kebab shops will directly set up the grill on the street to attract customers. Passers-by pass through the floor-to-ceiling glass windows and see the chef in traditional costume skillfully flipping the squeaking and oily beef on the iron grating, and the secretion of saliva will immediately accelerate.
  But for authentic Argentines, if conditions permit, they prefer to have an “asado” (Spanish for barbecue) at home. So whether you live in a bungalow villa or a building apartment, barbecue grills or iron grates are the standard configuration of Argentine people. On weekend trips, they will also bring a simple barbecue grill and have a barbecue meal on the green grass or the bank of the flowing river. The smoke is lingering, the aroma is overflowing, the children are playing, the friends are chatting, and the taste is even stronger.
  Some people say that eating barbecue in Argentina can be divided into “literary” and “martial”. “Wen eat” can go to the capital’s most modern Puerto Madero area to find a “tall” barbecue restaurant, order a beautifully decorated half-cooked steak or tenderloin that is still bloody after being cut, accompanied by brand, There are old wines to chew and drink slowly; for “Wu Shi”, you can go to an old restaurant in the old city, order a barbecue platter for multiple people, and let go of your hands and feet.
  Most Argentines sneer at the mention of grilled meat in restaurants, because the most authentic “paria” (as Argentines call it “grilled meat”) is in the Argentine’s own backyard. Meat Go to the butcher shop to buy fresh beef of the day. The most classic combination is beef rib, brisket, beef tenderloin, small intestine, kidney and thymus. If you are more careful, you will pickle the kidneys with lemon juice or vinegar to remove the fishy smell, boil the small intestines with milk to remove the oil, then spread them flat on the iron grates, and then sprinkle with special barbecue salt and roast them on a small fire.
  In addition to grilled meat, Argentines also choose their own ingredients according to their personal tastes: lettuce, tomato and onion shredded three-color salad is a classic combination, light and refreshing but not greasy; French fries or oven-baked bread are the main dishes; Argentina’s unique Chimichurri sauce is natural Indispensable, the meal will also provide good and cheap Argentine red wine. If guests are entertained at home, the host will also prepare a “Churipan (Bread with Sausage)” for the guests to enjoy before the barbecue is served.
  If you visit the ranch estate in the Pampas, you may be lucky enough to see the most complex roasting of a whole cow in Argentine roasts. Roast whole beef should be slowly roasted over a charcoal fire for at least 12 hours, and the meat should be sprinkled with salt from time to time during the roasting process to allow the saltiness to slowly penetrate into the meat. The final roasted beef is tender, soft, fatty but not greasy, making it unforgettable after eating.
  Every festival, there will be a lot of “Churipan” stalls pushing carts on the roadside. This kind of snack is also the favorite of Argentines. A grilled squeak and oily enema, two slices of crispy toasted bread, accompanied by various sauces and side dishes made by themselves, can not only satisfy your hunger but also satisfy your stomach.
  Although enemas originated in Europe, those dedicated to grilling originated in Argentina, Uruguay, and Paraguay in South America, and have since spread to other parts of Latin America. This kind of enema uses fresh beef and pork as fillings, with grape vinegar, salt, cinnamon powder, oregano and other seasonings, mixed with minced garlic juice soaked in white wine, kneaded, and then filled with casings, press 13 Tie in sections at ~15 cm intervals.
  Traditionally, Argentinian roasts and sausages have been grilled over a wood or charcoal fire. Even in the high-end barbecue restaurants in Puerto Madero, Buenos Aires, they still follow the barbecue technology of iron grates and charcoal fires. It is said that the smoke from the charcoal fire is absorbed by the beef and produces a unique incense flavor. The sausage will be burnt if you are not careful, so the control of the heat is higher.
  Argentines’ love for “Churipan” is like Shaanxi’s inseparable from Roujiamo. The blending of five flavors is not only the pleasure on the tip of the tongue, but also a deep nostalgia for tradition.

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