What is the history of lamb skewers The birthplace of lamb skewers

1.Kebabs originated in Xinjiang, archaeological experts found two sides engraved with kebabs in a late Eastern Han Dynasty portrait stone tomb unearthed in Wulipu Village, Linyi City, Lunan Province, and found that the figures seen in these two paintings are Han people, and the meat skewers they grill are beef and mutton skewers. These two kitchen pictures reflect the folk food customs of Lunan before 1800.

2.Lamb skewers are a popular popular diet in recent years, and there is basically no difference between off-peak and off-peak seasons, and if the weather is hot in the south, business is better in winter. Barbecue can be said to be popularized from Xinjiang's barbecue lamb skewers, through continuous development, the style of barbecue combined with regional characteristics has been innovated and changed, the varieties are diverse, in addition to sheep, beef, chicken, fish and many other meats, many vegetables and fruits can also be grilled.

Kebabs are eaten with only two ingredients, chili pepper and cumin, but the evolution of barbecue is generally based on this and the condiments are based on the tastes of local consumers.

Upstairs plagiarism, let's look at this original material :

The birthplace of mutton skewers is Xuzhou, and there is a reflection of eating sheep in the Xuzhou Han portrait stone, and the mutton skewers to be grilled in the kitchen and the hanging leg of mutton can witness the formation of sheep-eating customs in Xuzhou at that time. There are many pictures on the Han portrait stone, and the "Kitchen Picture", "Barbecue Picture", and "Banquet Picture" also have pictures of barbecue and lamb skewers.

Mutton skewers refer to dishes made of fresh mutton with bamboo or steel skewers and grilled, which is a relatively common barbecue dish. This dish is more popular in the northern part of our country.

Lamb kebabs are often used as synonymous with kebabs, as the most common type of kebab. The act of eating skewers is known as eating barbecue, skewers, etc. Due to the different eating habits of different regions and ethnic groups, the style of kebabs varies from region to region of China.

Through continuous development, the style of barbecue has been innovated and changed in combination with regional characteristics, and the varieties are diverse, in addition to many meats such as sheep, beef, chicken, fish, etc., many vegetables and fruits can also be grilled.

The origin of kebabs is generally believed to be related to nomadic peoples, but it is unclear when they appeared and flourished.

In the 80s of the last century, archaeological experts found two portrait stones engraved with kebabs in a late Eastern Han Dynasty portrait stone tomb unearthed in Wulipu Village, Linyi City, Lunan Province. These two kitchen pictures reflect the folk food customs of Lunan before 1800. Both of these portrait stones have the image of barbecue skewers, and both of them use special tools with two forks to skewer meat, put it on the ding for barbecue, and use a fan to fan the flames similar to the barbecue lamb skewers of today's Xinjiang people.

The characters in the two paintings are both Han Chinese. Therefore, these two kitchen pictures reflect the folk food customs of the Eastern Han Dynasty and Lunan Province. This shows that the claim that the kebab originated in Xinjiang can be denied, and in people's feelings, only Xinjiang kebab is authentic and authentic.

But at present, judging from the above situation, the folk diet of Eastern Han and Lunan is the ancestor of kebabs.

Although mutton skewers came from Xinjiang, they were not invented in Xinjiang, and the real place of invention of mutton skewers was Xuzhou City, Jiangsu Province, China.

According to archaeological discoveries, before 1800, the earliest mutton skewers appeared in China, and archaeological experts found the content of mutton skewers on the portraits of the late Eastern Han Dynasty in Xuzhou, Jiangsu. This is the earliest time when mutton skewers appeared, so the birthplace of mutton skewers is Xuzhou, Jiangsu.

The reason why Xinjiang mutton skewers are so famous is that the quality of local mutton is better than other places, and the local barbecue method has also created such a famous Xinjiang mutton skewers. In Xuzhou, the birthplace of mutton skewers, there are still various activities during the New Year's holidays, and there are a variety of delicacies about mutton.

Introduction to Xinjiang lamb skewers

Xinjiang's kebabs can be said to be a flavor snack that is popular all over the country and is favored by the masses. Kebabs, known as "kavafu" in Uyghur language, are a traditional snack of the Uyghur people.

The method is to cut the lamb and mutton fat into thin slices, wear the fat and thin on a fine iron chisel, and grill them on a long kebab oven, then sprinkle some spicy noodles, refined salt and cumin powder, and cook in a few minutes. Its color is burnt yellow, oily and bright, the taste is slightly spicy, not greasy or fatty, fresh and tender.

In Xinjiang, there are lamb skewers. Kuqa has a kind of "Mitre Kavav" (a meter long mutton skewer), this kind of giant mutton skewers, eating is enjoyable, eating 2-3 skewers, you can be full.

Guo Degang: Mutton skewers were invented in Xuzhou and have nothing to do with Xinjiang!

Mutton skewers were first invented in Xuzhou, not in Xinjiang.

<> lamb skewers. Craft roasting.

The taste is homely.

Duration: 15 minutes.

Difficulty: Try it for beginners.

Ingredient main

Leg of lamb 750 g serves 2 people.

Excipients others

Appropriate amount of cumin powder, appropriate amount of cumin granules, appropriate amount of chili noodles, 15 ml of light soy sauce, 6 grams of salt, a little white pepper, 2 grams of chicken powder, 20 ml of corn oil, and one egg.

My favorite kebabs, with the highest temperature of the oven 250 degrees, many ovens with a maximum temperature of only 230 degrees, for the European package I heard is not very good, but I still don't know how to make European bread, in the future to learn, make full use of my oven, kebabs many people love to eat, but often grilled badly on the dry taste is not as good as charcoal grilling, I feel that with the highest temperature roasting, with the shortest time plus the oven with the hot air function will be better, So this oven is really a surprise for me who loves meat!

Preparation of lamb skewers.

Step 1

Prepare the ingredients: 750g lamb, cumin powder and cumin granules, chili powder, eggs, chicken powder, white pepper, salt, light soy sauce, corn oil.

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First, cut the lamb into pieces of about the same size, then add an egg white and grasp well.

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Add another 15ml light soy sauce.

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4Add a little white pepper.

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Add another 5 grams of cumin powder.

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Sprinkle with some chicken broth and grasp well with your hands.

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Seal the surface with some corn oil and marinate for 20 minutes.

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Thread the lamb on skewers with stainless steel skewers.

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Line a sheet of foil on a baking sheet and place the lamb skewers on the foil.

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Bake in a preheated oven at 250 degrees for 14 minutes.

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When the time comes, remove the baking sheet.

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Sprinkle evenly on the front and back of the lamb skewers with a layer of cumin powder and cumin granules.

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Sprinkle some more salt. Step 1

Finally, sprinkle with chili noodles and serve!

Diagram of the finished lamb skewer.

<> cooking tips for lamb kebabs.

Tips:

1. The baking time should be considered according to the actual situation of your own oven.

2. Because I don't eat spicy food in my house, if your family is spicy, then it is better to put chili powder in it when marinating.

3. Keep the tin foil as high as possible next to the sides of the meat to avoid spilling oil and staining the oven during baking.

Hello. Kebabs. The best part is to choose the hind leg as much as possible, because the hind leg meat is rich in flavor. Varied. I wish you a happy life, hope and thank you.