Grilled lamb kebabs History: From archaeological data, as early as 1800 years ago, there have been grilled lamb kebabs in mainland China. The entire collection of Han Dynasty Portraits contains stone images of roasted lamb kebabs. The Mawangdui No.1 Han Tomb also unearthed a fan for grilling meat. Grilled lamb kebabs Uyghur language called "Kawafu". Grilled lamb kebabs are the most famous ethnic snacks in Turpan. There are almost no Chinese and foreign guests who come to Turpan for traveling and sightseeing without eating kebabs. Xinjiang kebabs can be said to be a popular snack in the country, in cities and towns, streets and markets everywhere, favored by the masses. 1986 CCTV Spring Festival Gala, Chen Pesi, Zhu Shimao performed a skit "kebabs", so that Turpan this flavor of snacks fame, traces throughout the country. Raw material: lamb hind leg meat Seasoning: soy sauce, chili powder, salt, monosodium glutamate, sesame oil. Methods of operation: First of all, with fresh lamb and tail mutton oil cut into thumb-sized about 3 square centimeters square piece of meat, each piece of lean and fat is the best. Then they are fat and thin with, one by one, flat string on the special brazier, each string of about six or seven pieces of meat. Soy sauce is mixed with seasonings, and the soy sauce is brushed onto the meat as it is grilled. The brazier used for kebabs is 30 centimeters long, with a wooden handle at one end. In the past, the brazier used for kebabs was a wooden brazier made of thin strips of red willow. Nowadays, it is not easy to see such primitive braziers. After the meat through the good, they will be sparsely and evenly discharged in the burning anthracite coal groove-shaped tin barbecue stove, the iron groove is divided into upper and lower two layers, the center of the partition into the shape of a hole, with anthracite coal as fuel. One side of the coal fire baking, fan fan fire, while sprinkled with salt, chili powder, cumin powder and other condiments, 3 to 5 minutes or so to be one side of the sauce red, the same way to turn the other side of the grill, up and down the grill for a few minutes after the two sides of the brush on the sesame oil can be eaten. Can also be skewered meat in the white flour, eggs, seasonings, salt prepared by the paste soaked for a while and then grilled, grilled with eating, tender and delicious, nutritious. Grilled lamb kebabs new food: in Xinjiang wherever there are grilled lamb kebabs. In recent years, in Moyu, Kuche and Urumqi's Erdaoqiao market and other places appeared in another form of kebabs, folk called it "Mittel Kawap", meaning "1 meter long kebabs". This kebabs really live up to its name, brazier foot 70-80 centimeters long, the meat block is also large, standing in the naan pit baking, a dozen strings can be baked, the flavor of tender and tasty, more addictive to eat, because of this string of foot top that small 7-8 kebabs. Eat 2-3 strings, can be full belly. Now hotels do kebabs, there are many innovations, in addition to the general kebabs, there are bamboo skewers, net oil kebabs, some also use deep-fried, the raw materials are basically the same. Some of them, before grilling, mix the lamb slices with a paste made of egg white and gravy powder, so that the grilled lamb kebabs are more tender. Roasted lamb kebab characteristics: the dish is a famous dish in Xinjiang, the raw materials used and grilled fire is very critical, after baking the lamb color sauce red, spicy and fragrant, oily, not greasy and not nasty, outside the crispy and tender, meat, fresh and tasty, distinctive flavor. Xinjiang Uyghur folk traditional kebabs, the same is both the flavor of the street fast food, but also can be on the table to guests of the delicious food. Authentic skewers of grilled meat and roasted whole lamb, the same color of charred yellow oil, taste slightly spicy with fresh aroma, not greasy, not stinky, tender and delicious meat. The material is not as strict as the roast lamb, the difference between the two is the size of the grill and the specific method. Information: /view/40850.html Thank you

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