According to this standard, crayfish will definitely rank high, and Xinjiang's red willow skewers can also occupy a seat.
Speaking of it, the string of red willows in the mainland has always been a misnomer. The sticks have been washed and used repeatedly, and the fragrance of red willows has long since disappeared. But this does not affect its delicious taste.
Authentic red willow kebabs are not directly on the stove. It needs to be roasted a little and then rolled quickly in boiling sheep oil.
The smell of mutton comes from short-chain fatty acids in fat, and clever chefs will tame this smell with various spices to form a unique flavor.
When fat wraps mutton, it locks water in it. There is such a barrier between fire and meat, and the skin will quickly undergo Maillard reaction, but the inside can still ensure fresh and juicy.
I can't resist the aroma of protein and fat mixed cumin pepper, which is exciting. Bite down, the brown skin breaks between the teeth, the tender mutton bounces in the mouth, and the salty gravy opens its mouth and slowly flows down the tongue into the throat. At that moment, burnt, crisp, elastic, tender and fresh, five kinds of taste enjoyment rushed into my forehead and massaged my soul, and I couldn't stop.
Unfortunately, this advantage is only one of the disadvantages of Xinjiang mutton kebabs. Don't eat too much, or you will look greasy.
The clever Xinjiang people solved this difficult problem in a very clever way.
Yogurt is ordinary yogurt, and fruit is cantaloupe that can be seen everywhere in Xinjiang. It is not unusual for these two common ingredients to match. But when they meet a string of red willows, they are a perfect match for each other.
Cut the cantaloupe in half, dig it into small balls, pour in yogurt, sprinkle some raisins and black sesame seeds to taste.
In order to sell high prices, some restaurants claim to use aged handmade yogurt. Actually, it's not that particular. It's plain yogurt. Hami melon has its own sweet flavor. If mango, strawberry and grape are used, it will rob the taste of cantaloupe itself, which is not worth the loss.
Hami melon needs some thinking.
Like thick, Donghu melon has its own bouquet. I like sweet, the first kind is orange pulp, crisp and tender Xizhou honey.
Sticking your mouth and hands is not recommended, just like the black eyebrows of cheese. Hami melon takes its crispness and yogurt takes its smoothness. The combination of the two is heartbreaking and tender. The meat produced by black eyebrows is generally sheep fat, which is not so interesting.
The ingredients are very common, but the big string of red willows meets the yogurt cantaloupe, that is, the string is held in the left hand and the spoon in the right hand. First the mutton is crisp and tender, then the fruit is crisp and tender and soft.
The scent of a string of red willows makes me feel like I'm in front of the barbecue. The air was mixed with crackling, crashing, buzzing of bellows and sobbing of sweat on red charcoal. Lamb kebabs burn in flames, and impurities ooze out in fierce baking, making them more pure. Finally, in an instant, it abandoned its stubbornness and let me shape it into the shape I want.
Yogurt cantaloupe brought me back to my childhood and enjoyed the Populus euphratica forest in the desert in the autumn sunset. Weak branches and leaves gently rippling and calling in the breeze.
This shy call attracted a fierce hurricane, as if being whipped by countless silver whips. The wind threw the branches and leaves into the air, tilted and bumped, and fell heavily in the soil in the raindrops as big as beans, and was washed away and ravaged.
My hands clung to Populus euphratica, trying to resist the forces of nature.
Suddenly, Populus euphratica came to the eye of the storm.
It was a brief calm, and the sunset glow sprinkled on the golden branches and leaves, plating a hazy and beautiful luster.
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