The lamb string
By VicentaLakin
The lamb, the Qinjiang, the lamb...'" In the saloon, the scent smelt into your nose. “The lamb string has to be roasted with charcoal!” - In people's sense, only Xinjiang's roasted meat string is authentic, and only the tunnel. It's both a street-flavored fast meal and a good meal for visitors. It's called "Kavavve" in Uighur. There's a "Mitr kavav" in the garage, and it's a good food. Xinjiang's meat string is unique for two reasons. One is that Xinjiang has a good breed, which is closely related to Xinjiang water and pasture conditions. Like Altai's goats, Baringbrook's sheep, are the best-quality lambs, and the other one, Xinjiang's roasted lambs have been selected with special spices. These two conditions are unique, and the rest of the region is not available ... roasted lamb can be described as a Qinjiang traditional snack throughout the country, and the real roasted lamb is roasted on a specially made roasted bowl, using smoke-free coal as fuel. The red willow willow for the barbecue. Subsequently, the roasted lamb was transmitted throughout the country, with Xinjiang ' s most authentic. Shanghaiers, who are said to be reluctant to eat lamb, will also reach out their thumbs at Xinjiang's roasted lamb string: “It's delicious”. Xinjiang's real lamb string is usually made of white onions and salt pickers, and picks some of the fat, and a percentage of the fat tastes even more beautiful and eats nothing. It's important that lambs cut pieces of mahjong size instead of pieces. A string of five pieces of lamb and five pieces of meat, and it's roasted back and forth. If you use a piece, you burn it, you lose the moisture, you get dry, you lose your appetite. In fact, the Xinjiang don't like to call it a lamb string, and usually when they go, they call the boss, "Five sets of barbecue!" Many families in Xinjiang now have little iron stoves, which, every summer, raise coal-free, place them at the door of their own unit, bake lamb strings, sit on the floors of relatives and friends, and have a large bunch of roasted meat with beer. I wanted to bake it outside, it was cold out there, it was too cold, and I baked it in a oven。
Recipe Recommendations
- lamb shank appropriate amount
- Sheep fat meat appropriate amount
- salt appropriate amount
- cumin powder appropriate amount
- chili powder appropriate amount
- onion appropriate amount
Steps for The lamb string
1
Food products: lamb leg fat, white onion salt and powdered pepper
2
Let's cut the lamb's leg to the size of the mahjong
3
White Onion Chest
4
Put the lamb in a big bowl with onion salt and a little water
5
It's even
6
It's two to three hours of pickle with a shampoo
7
Wash the bamboo, make the pickled pieces, and start with two pieces of thin
8
A piece of fat in the middle
9
And two thin meats, five lambs, five
10
And two thin meats, five lambs, five
11
Roast oven 250? Five minutes preheat, with grills, in the upper middle, under the grill. It's about four minutes, and it's the color of lamb that changes from deep to white
12
It's just that I don't know what to do
13
Take out the lamb string and spread a little salt on both sides
14
Three more minutes to eat。The lamb string Make Tips
Use coarse chili powder. The temperature must be high enough when grilling; never roast slowly over low heat. Doing so causes the moisture to evaporate, making the lamb skewers dry and hard, which tastes bad. Wait until the lamb skewers are almost cooked before adding the chili powder and cumin powder. If you add the seasonings first, the meat won't be cooked, the seasonings will burn, and the fragrance will be gone.