2. Turkish barbecue
Formula 1:
2 kg of beef, mutton or chicken, 20 g of salt, 65 g of yogurt and milk, and appropriate amount of onion.
Equation 2:
Every kilogram of meat (chicken, pork and mutton) is 30g of spicy marinated powder, 200g of special agricultural yogurt, a little green pepper, celery, lily, ginger, carrot and onion. A little fragrant green tea leaves, mixed and marinated for 6-8 hours.
3. Key points of operation
(1) Selection of raw materials
There are several kinds of barbecues in Turkey, and the most common one is Zhuan Roast, which originated in the area where Ankara, the capital of Turkey, is located. Add the right amount of salt, yogurt, milk, onions, etc. Add the meat, stir it, and then grease it.
(2) baking
Wear the meat piece by piece with a thick iron bar to make a huge meatball. The cook kept turning the iron bar to barbecue. When the meat near the oven is cooked, the chef turns this side over and cuts it off piece by piece with a long knife. The sliced thin meat can be eaten after being stirred with the oil on the tray. The barbecue is dry, and the heat is very important when roasting.