Get ready for the barbecue! Come if you know how to barbecue.

I am from Xinjiang and have been working in Shenzhen after graduating from university. Barbecue is relatively popular in Xinjiang. I have a deep understanding of barbecue methods and precautions since I was a child. My uncle once opened a grilled lamb chop store, and I worked there during the holidays:). During our company outing, I was the chef, and my colleagues at the restaurant said they wanted to invest in opening a store (I did think about opening a store before, haha).

I will tell the poster about Xinjiang style barbecue. The biggest difference in taste between Xinjiang-style barbecue and Korean, Japanese and Brazilian barbecue is the addition of cumin, and no sauce is used during the barbecue process. It pays more attention to the interpretation of the taste of the meat itself, relying entirely on the oil emitted by the meat itself. By heating the inside of the meat and moistening the surface, the roasted meat will be aromatic from the inside out, with a uniform taste and both crispy and crispy texture. Let’s talk about how to make top-grade Xinjiang barbecue.

1. Selection of ingredients: The most important ingredient for barbecue is the meat. Freshness is a gun, tenderness is a knife. If there is no gun or knife, no one can help. From this jingle, we can see the importance of meat in cooking, and it is even more important in barbecue.

Mutton selection: fresh, never frozen, tender lamb. It can be judged by observation and touch. Bright red color means the meat is relatively fresh, and dark red color means it has been left for too long. The fiber of the whole lean meat is small, and the soft part of the fat meat indicates that the meat is relatively tender, and it is a newly adult sheep. On the contrary, lean meat has thick fiber and fat meat is hard, indicating that it is a grandpa sheep.

Chicken: The meat is red in color, the skin is thick and the soft tissue can be seen in the part connected to the chicken. Frozen chicken is gray in color, has no elasticity in its skin and is slippery to the touch.

Beef: The lean part has uniform fiber, and the fat and oil account for a relatively small proportion. If it feels slightly sticky, it means there is no water (beef is expensive now, and there are many profiteers). The judgment on freshness is the same as above.

It is not recommended to grill offal. Firstly, the quality is difficult to guarantee, and secondly, it is more difficult to preserve than meat.

2. Ingredients: onions, garlic, celery, eggs, milk, pepper, pepper, cinnamon, cumin, tomato paste, thirteen spices, salt, chili powder, cumin, water starch.

3. Production:

1. First, use a tool similar to a wire brush to pat the meat to be made (no matter what kind of meat), which means to make many tiny holes. It will be more flavorful this way. It is not recommended to use a knife to cut the meat. During the grilling process, the temperature will cause the meat at the edge of the knife to become warped. The uneven flavor will also affect the appearance, especially for chicken.

2. Prepare the sauce: first add pepper, Sichuan peppercorns, cinnamon, cumin and thirteen spices. Boil it in water for 5 minutes, then turn off the heat and add onions, garlic, and celery (crush it) when it's about 60 degrees. When the water stops boiling, add salt, eggs, milk, tomato paste, chili powder, cumin, and water starch (optional).

3. Marinate the meat in the juice for more than 2 hours.

4. When grilling is required, take the meat out and put it on the shelf. The temperature during grilling should not be too high. If the surface of the meat is burnt before it starts dripping oil frequently, it means the temperature is too high. You can adjust the gap between the meat and the carbon appropriately. distance, there will be an open flame when the oil drips onto the carbon, try to avoid direct contact between the meat and the open flame. You can also add some cumin appropriately during the roasting process. It is ready to eat when the aroma is overflowing and the surface is burnt red. The length of time depends on the type of meat.

To be honest, it is almost impossible to eat high-quality Xinjiang barbecue after leaving Xinjiang. There are many reasons. The first is that there is no good meat. Some mainland brand restaurants import mutton from Xinjiang at all costs to make barbecue. , it’s a pity that the mutton is completely frozen, but compared with the mutton in other places, it is already more fragrant. The second is the influence of interests. If it is cheap, it cannot be made well, and if it is made well, the cost is very high (Xinjiang mutton), so I feel sorry for such a delicacy that can be adapted by everyone!

I have also eaten a lot of barbecue in Shenzhen, including Brazilian barbecue (the taste is different and too distinct, the meat is too big and thick), Korean barbecue (no special features, it should be called Teppanyaki and it’s more like it), Japanese BBQ (it makes you feel sick after eating it: (you have to take medicine)), and Mexican BBQ (it’s more distinctive with peppers and tomatoes inside. You can’t eat it if the food is not cold, but you can eat the meat after it’s cold). The above are ridicules. If there is any similarity, it is purely It's a coincidence.

This is the Xinjiang barbecue method I introduced to the poster. Another method is the simplest: grill the meat directly, and sprinkle chili, salt, and cumin during the process. The former method of grilling is far better than the latter method, which is more suitable for mutton skewers. I think this production method is very good, so I recommend you to try it. I hope your business will be prosperous and your life will be happy in the future!