the kebabs

KimQuigley

Ingredients: mutton,soy sauce,chili powder,sweet sauce,cumin powder

Baked Mandarin duck fillet

ElmoreHuel

Meat kebabs are available in both Chinese and Western countries, with different flavors and flavors. This kind of food can be refined or drunk, and it can also be used as snacks to satisfy your appetite! <br /><br />There are a wide range of ingredients for making kebabs, including sea, land, and air. Making at home can be made in an oven, pancake, frying, soup boiling, and charcoal barbecue, haha! I just can't stand the smoke! I often make it, and I think the oven is better. <br /><br />In the past, there were a lot of people making seafood at home. Today, in order to gather with friends in the "Beef Story", I took a break from my busy work, hehe! I specially took out my famous home version of "Baked Mandarin Duck Tenet" to dry it in the sun. I hope my friends will like it! <br /><br />As the name suggests,"Mandarin duck fillet" is composed of two raw materials. Today, it is composed of sirloin tenderloin and chicken breast meat, paired with a little diced mushrooms.

Xinjiang mixed noodles with oily pork

ReinholdRice

Oiled pork mixed noodles are pasta with ethnic flavor (Uyghur\Hui, etc.) in northwest China (especially Xinjiang is more authentic). <br />Bright color, red oil at the mouth of the soup, chewy noodles, and strong aroma of tomato and mutton. <br />And it's easy to learn. As long as you are harmonious, there will be basically zero failures. Hehe, try it out for friends you like.

Grilled squid skewers

AlBailey

Ingredients: soy sauce,chicken essence,salt,onion,squid rings,pepper,cooking wine,Jiang,sugar,chili powder,green and red pepper,sweet sauce,cumin powder

Family version of healthy barbecue

CullenBeatty

Ingredients: tofu,lettuce,potatoes

Cumin bacon and bean skin roll

ArmandoNader

This dish is beautiful and delicious, and it is simple to cook. It can be used as a banquet dish, a dish for friends with wine, or a snack. <br />The salty aroma of bacon seeps into the bean skin, and the special fragrance of the bean skin is emitted after frying. The tenderness and smoothness of the mushroom mushrooms wrap the shredded beans, coupled with the strong flavor of cumin and citronella...

Cumin chicken gizzards

RebekaProsacco

Ingredients: salt,onion,chicken gizzards,cooking wine,soy sauce,minced garlic,onion,oyster sauce,cumin powder

Braised beef with cumin and potato

VergieJohnson

Speaking of barbecue-flavored food, it really makes me salivate. Maybe I like the taste of cumin. It has a faint barbecue flavor. My family and I like to eat all dishes made with cumin. This beef braised with cumin potatoes is a very popular dish in our family and everyone loves it. <br />In fact, there are no fixed rules that must be followed for the practice of braised beef with cumin and potatoes. It is similar to the conventional braised beef with potatoes. It does not require as many tricks as the hotel chef. The seasonings we need to add are also the most common ones. Jing Chef just puts some thought and heart into making the flavors they like for the family according to their tastes. Every time I see my family and friends eating all the delicious food of Jingchu, I feel like it is a wonderful thing! <br />I don't actually like eating onions, but they have high nutritional value and I have to eat them. This dish is the only dish that allows me to absorb some of the nutrients of onions. In this dish, the onions are fully blended into the potatoes and beef, and the taste is excellent. When combined with the barbecue flavor of cumin, it is simply beautiful. If you like me, you don't like onions or like the taste of barbecue, you might as well try it. It will definitely make you like everything!

stir-fried pork with cumin

MossieRosenbaum

Quickly serve rice and steamed buns-stir-fried pork with cumin

Grilled squid in sauce

CaleighReynolds

In summer, there are stalls of sizzling squid on the roadside. There is a table, two stoves, and barbecue sticks all over the ground. There is a circle of people gathered around every day, eating well and getting carried away. <br />The color of the squid gradually turns from white to red, which is sauce red, and the squid's body constantly exudes aroma and luster. People standing aside may have drooled on the ground. <br />The originally tender, smooth and weak squid began to become firm after being roasted over charcoal fire. <br />Good grilled squid tastes really tender and crispy, and has a full taste. The sauce applied on the surface tastes great after being grilled. It is slightly salty and spicy, and there are some unspeakable good flavors. In short, the juice attached to the squid is so wonderful. So how to make the squid roast relatively dry so that it will have a fragrance, but not too dry, otherwise the squid will be hard. So how to make the roasted squid taste surprisingly good? <br />When eating grilled squid outside, we saw that the stall owner would constantly apply sauce on the squid, roast it while applying, and turn the squid over from time to time. <br />Roast in the home oven is not frequently taken out of the oven to turn over, I have many experiments, finally found a good way, is to wrap the squid with tin foil to bake for a certain time, and then open the tin foil to bake, the taste of the squid outside coke tender, crispy and delicious. <br />When the squid was just roasted, it was full of fragrance and only made people swallow saliva. The meat was tender, flexible and delicious. The taste was surprisingly good. The more you chewed, the more fragrant it was. The aftertaste was endless.