What is a lamb kebab? Delicious, isn t it?

Lamb skewers. Barbecue is a popular popular diet in recent years, and there is basically no difference between off-peak and off-season, 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.

The popular barbecue represented by Xinjiang lamb skewers is basically a popular food belonging to the lower riba people, and there are two business modes: barbecue stalls and barbecue restaurants in street night markets. Mongolian barbecue, mainly mutton, the meat is made of exquisite materials, the taste is not greasy, and the popular beef-based Korean barbecue was once one of the synonyms of high-end consumption. The production method of Peking duck is to use the method of hanging oven to roast, first with condiments on the raw duck, and then master the heat, the roast duck ripening time is about 45 minutes.

Served with lotus leaf cakes, green onions, and sauce.

There are many kinds of barbecue tools according to different methods, such as open flame grilling, charcoal grilling, oven grilling, mud grilling, bamboo grilling, teppanyaki, etc. The commonly used tools for charcoal grilling are: barbecue grill, carbon, chisel, knife, fish clip, toothpick and so on.

There are three common types of charcoal on the market: flammable carbon, charcoal, and machine-made carbon. There is a flammable layer on the surface of flammable charcoal, which is easier to ignite than ordinary charcoal, and the disadvantage is that it is more expensive.

The advantage of ordinary charcoal is that it is cheap, the disadvantage is that the size is different, the fire is uneven when grilling, the burning time is short, and charcoal must be added during the barbecue. Mechanism barbecue charcoal is made of a mixture of charcoal and coal, pressed into a hollow polygonal shape, this barbecue charcoal has a uniform size, long burning time, uniform fire, smokeless, and inexpensive. Many professional barbecue restaurants choose this kind of barbecue charcoal, but the disadvantage is that it should not be ignited.

There are two types of barbecue: "direct grilling" and "indirect grilling". Direct barbecue is to put the ball charcoal on the charcoal rack of the barbecue grill**, put the dishes on the grill net** direct barbecue, and there are also non-stick pans that do not use the grill net, such as Korean barbecue. Indirect grilling is done through the grill, the ball charcoal is lit and placed at both ends of the charcoal rack, the dishes are placed in the middle of the barbecue grill, the lid is covered, the heat is adjusted with a damper, and the food is cooked by simmering.

In general, indirect grilling takes longer than direct grilling.

The quality of barbecue taste is affected by many factors such as the selection of raw materials for dishes, the length of barbecue time, the mastery of heat, barbecue equipment, condiments and so on. In order to achieve the best barbecue results, the above factors should not be ignored, especially the control of barbecue time and heat is the key.

Suggestions for Guangdong barbecue: barbecue is connected with the night, and the night is connected with the supper, Guangdong has the habit of eating supper, and it is necessary to seize this opportunity. Barbecue and cold beer have a childhood sweetheart, in addition to the indispensable beer, you can also sell some freshly squeezed sugarcane juice and other fruit and vegetable drinks.

It is a small piece of mutton to wear and grill, plus seasoning, it is delicious

If you really haven't eaten it, I recommend trying it

The lamb skewers were delicious. You are there, how can you not know it? It is to cut the sample meat into small pieces and string them with bamboo skewers, use carbon to test, and put seasonings while testing. Such as salt, monosodium glutamate, paprika and so on. It's fragrant and delicious!

Whether it's summer or winter, barbecue is one of people's favorite foods. And each place has its own characteristics, today to explore the special barbecue of my hometown.

My hometown is located in the south, the climate is warm and humid, the four seasons are like spring, the barbecue here is mainly seafood, poultry, but also added a unique seasoning method, very delicious.

First, let's take a look at the most popular grilled fish. In my hometown, grilled fish is a very distinctive delicacy. Grilled fish is made by using fresh fish, then slicing the fish thinly, coating it with garlic, ginger slices, and some spices, and grilling it over charcoal.

The grilled fish is juicy and melts in your mouth, and you can enjoy the crispy texture of the skin.

Next, let's take a look at roast duck. Roast duck is one of the traditional dishes of my hometown, and its uniqueness lies in the use of duck that is unique to the region. This duck grows in an environment with abundant aquatic plants and fresh air, and its meat is delicious and does not have a fishy smell.

When making roast duck, the duck is first marinated in a special seasoning for a period of time, and then grilled with charcoal, and the roasted duck meat is golden in color, charred on the outside and tender on the inside, and the meat is very delicious.

Finally, let's take a look at the skewers. As one of the representatives of Chinese barbecue culture, kebabs also have their own characteristics in my hometown. In our case, the ingredients for kebabs are generally chicken, duck and seafood, the most distinctive of which is duck skewers.

The preparation of duck skewers is very simple, the meat is cut into small pieces, marinated in a special seasoning, and then grilled over charcoal, and the roasted duck meat is fragrant and tender.

In short, the barbecue in my hometown is mainly seafood and poultry, and the unique seasoning and grilling techniques give them a unique flavor and texture. If you have the opportunity to come to my hometown, don't miss out on these delicious barbecue specialties.

Whenever night falls, the bustling food stalls full of fireworks become a night snack rivers and lakes, in the rising fireworks, barbecue grease aroma, and three or five friends toast and drink, talk and laugh, not only soothes the stomach late at night, but also dispels the fatigue of the day.

Barbecue, the absolute protagonist of the supper rivers and lakes, under the influence of the food culture of different regions, the barbecue is not small in various places, from the southwest to central China, the barbecue ingredients are rich and diverse, and the use of seasonings is not stingy, and in the northern region, people are better at the barbecue of beef and mutton, and there is a pride of "eating meat and drinking wine".

Northeast - If you want to ask the best barbecue is delicious? Northeast barbecue can definitely come out of the ranks.

There are many cities in the three eastern provinces, and a variety of barbecue genres have also been derived, each with its own characteristics. Northeast people love to eat barbecue, and they are better at making barbecue, and the well-known sentence "big gold chain and small watch, three small barbecues a day" is enough to prove that Northeast people have long regarded barbecue as a part of their lives.

Yanji in Jilin, Qiqihar in Heilongjiang and Jinzhou in Liaoning Province can be said to be the first echelon of Northeast barbecue, among which Jinzhou barbecue is a frequent visitor in the three seasons of "A String of Life", and has become the "king" of Northeast barbecue.

There are simple barbecue stalls and luxurious barbecue restaurants here, which can be said to be the culmination of Northeast barbecue, which can take both rugged and exquisite routes.

Jinzhou barbecue, mutton is no longer the protagonist, the ingredients tend to be diversified, such as roast chicken, roast pigeon, roasted quail, roasted silkworm pupa, etc., with chili noodles, cumin, salt and garlic chili peppers, which can be called the five kings of Jinzhou barbecue industry, after dipping, brushing, sprinkling, roasting Li Fenglu, turning and other barbecue techniques, the taste is mellow, the color is eye-catching, so that people are not tired of eating, and they are not tired of eating for a long time.

The biggest feature of Jinzhou barbecue is that there are a lot of small seasonings, and many barbecued foods will be mixed with Chinese herbs, which is the taste engraved in the bones of Jinzhou people.

Guangxi - Guangxi barbecue is just like the popular "snail noodles" in the country, but also has its own unique temperament of Guangji Yanxi, some special barbecue makes Guangxi locals want to stop, but let friends from other places discourage, but as long as you take the first step bravely, after all, you can't escape the law of "true fragrance".

Chen Xiaoqing once bluntly said in an interview, "Guangxi is the most complicated place in China's diet, and non-toxic is probably the only condition for Guangxi people to define ingredients."

In "A String of Life", the roast pig's eyes with great visual impact, the whole entrance eye pulp instantly bursts in the mouth, making people feel the hard-core Guangxi barbecue.

Not only that, but there are also slender and curved roast pig whips, roasted wood worms, roasted squirts, roasted snakes, roasted voles and ......

These strange ingredients are not the main theme of Guangxi barbecue, they are just characteristics, and there are many "approachable" ingredients like other cities.

Brushing with a layer of honey during grilling is the biggest feature of barbecue in Nanning, the capital of Guangxi Province, which can not only help color the ingredients, but also increase the crispy texture and make the barbecue taste more rich.

Hind leg meat is better for kebabs.

The hind leg meat of the baby sheep or baby goat is suitable for making skewers, and the hind leg meat is mostly muscle tendons, supplemented by fatty meat, which is completely suitable for the requirements of "fat and thin" mutton skewers.

In addition, if you like fat, you can use mutton tendons and other things to use meat on the belly like pork belly, and the leg meat is the best part of making skewers, which is not too greasy, and it is very chewy when people eat it.

Here's how:

Ingredients: 500 grams of lamb hind leg meat.

Excipients: 4 grams of salt, 10 ml of light soy sauce, 10 ml of cooking wine, 10 ml of edible oil, 10 grams of dry starch, appropriate amount of cumin powder, appropriate amount of chili powder, appropriate amount of black pepper powder, appropriate amount of cooked white sesame seeds.

Steps: 1. Cut the lamb hind leg into cubes, and adjust the size according to your preference.

2. Pour the cut mutton into a sealed bag, pour in cooking wine, light soy sauce, cooking oil, dry starch, salt, black pepper, seal it, fully grasp it evenly with your hands, and then put it in the refrigerator and marinate for three hours.

3. Put the bamboo skewers in water and soak them for an hour for later use.

4. After the mutton is marinated, wear it with a bamboo skewer, and it is best to have a slightly fatter piece on each skewer, so that it will be more fragrant when grilled.

5. Put the skewers on the grill, try to arrange them evenly, then put them in the preheated oven and bake them at 230 degrees for 15 minutes.

6. Take it out after baking, sprinkle some cumin powder, chili powder, white sesame seeds, and sprinkle on both sides.

7. Put it in the oven again and bake it at 230 degrees for 5 minutes, and the lamb skewers will be baked.