Roast mutton kebab -- Xinjiang flavor(kao yang rou chuan xin jiang wei dao )

Roast mutton kebab -- Xinjiang flavor

Introduction:

"Mutton kebab, mutton kebab, Xinjiang mutton kebab..." in the cry, fragrance bursts into your nose. "Mutton kebabs have to be charcoal roasted, fragrant!" ----In people's feeling, only Xinjiang kebab is authentic. It's not only a street style fast food, but also a delicacy for guests. Roast mutton kebab is called "kawafu" in Uyghur. In Kuqa, there is a kind of mutton called "miterkavafu" (1-meter-long mutton kebab), which is delicious. There are two reasons for the unique flavor of Xinjiang mutton kebab. One is that the breed of Xinjiang Sheep is excellent, which is closely related to the water and grass conditions in Xinjiang. For example, Altay's big tail sheep and Bayinbuluke's big term sheep are all high-quality meat sheep. Another is that Xinjiang roasted mutton kebab uses a special condiment cumin. Roasted mutton is a popular traditional snack in Xinjiang. The authentic roasted mutton is roasted in a special barbecue tank, using anthracite as fuel. Use red willow branches to make barbecue sticks. Later, roasted mutton kebabs spread all over the country, of which Xinjiang is the most authentic. It is said that Shanghai people who do not want to eat mutton will hold out their thumbs when they eat Xinjiang roast mutton kebabs: "it's delicious.". Xinjiang authentic roast mutton kebabs are usually pickled with white onion and salt, choose lean mutton, then choose some fat meat, there is a certain proportion of fat meat, so the taste will be more delicious, and it doesn't taste good. Mutton must be cut into pieces the size of mahjong instead of slices, which is very important. A string for 5 pieces of mutton, 5 strings for a, so back and forth roast. If you use a slice, heat a roast, water loss, become dry and hard, lose appetite. In fact, Xinjiang people don't like to call mutton kebabs. When they go, they call the boss directly: "come 5 kebabs"! Now many families in Xinjiang have small iron stoves. Every summer, anthracite is raised from the small iron stoves and placed at the door of their own units to bake mutton kebabs. Relatives, friends and family sit on the ground, and large kebabs are served with Nang beer. It's really enjoyable. I wanted to bake it outside, but it's freezing outside. I baked it in the oven, but the taste is delicious without anthracite. "

Production steps:

Step 1: Ingredients: mutton, mutton fat, white onion, salt, cumin powder, chili powder

Step 2: remove the tendons of mutton leg and cut into pieces the size of mahjong, and cut into pieces of mutton fat

Step 3: shred the white onion

Step 4: put the lamb in a large bowl, add onion, salt and a little water

Step 5: mix well,

Step 6: cover with plastic wrap and marinate for 2-3 hours

Step 7: wash the bamboo stick, marinate the meat and string two pieces of lean meat,

Step 8: string a piece of fat in the middle,

Step 9: string two pieces of lean meat, a string of 5 pieces of mutton, a total of 5 strings,

Step 10: string two pieces of lean meat, a string of 5 pieces of mutton, a total of 5 strings,

Step 11: preheat the oven at 250 ℃ for 5 minutes, add the grill, place it on the middle and upper layer, and place the baking tray under it. After roasting for about 4 minutes, you can see that the color of mutton changes from dark to white,

Step 12: turn over and bake until the other side changes color,

Step 13: take out the mutton kebab, sprinkle cumin powder, chili powder and a little salt on both sides,

Step 14: bake for another 3 minutes.

Materials required:

Mutton leg: moderate

Sheep fat: moderate

Salt: right amount

Cumin powder: right amount

Chili powder: appropriate amount

Onion: right amount

Note: chili powder to use the kind of coarse baking, the temperature should be high enough, do not slow fire roast, so the water is lost, mutton kebabs become dry and hard, not delicious, chili powder and cumin powder until the mutton kebabs are almost ripe, then put seasoning, barbecue is not ripe, seasoning paste, there is no flavor

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: cumin

Chinese PinYin : Kao Yang Rou Chuan Xin Jiang Wei Dao