Biological composition
According to the determination, 100g edible camel meat contains water 72.2g, protein 25.6g, fat 1.4g, ash 0.6g, vitamins A, B, thiamine and trace elements such as copper, calcium, phosphorus, iron, selenium, sodium, potassium, magnesium and manganese.
It can be seen that camels are high in nutrients.
Generally speaking, barbecue camel meat is more delicious. Compared with other barbecue methods, it is more common and tastes better.
It is not recommended to cook camel meat, because camel meat generally has a mixed or earthy smell, and the taste is sour and fishy, so it is not recommended. (Braised in brown sauce) Simple and clear barbecue is delicious.
Camel kebab:
250g camel meat, half onion, half green pepper, half red pepper, half yellow pepper and four bamboo sticks. Butter 1 tablespoon, white wine is suitable.
Quantity: 2 teaspoons of minced garlic, black pepper 1 teaspoon, Jiang Mo 1 teaspoon, salt 1 teaspoon, tea 1 mixed herbs.
Spoon (not used for this), lemon juice 1/2 teaspoons (lemon juice has the functions of removing fishy smell, greasy taste and seasoning).
The practice of burning camel meat:
1. Cut camel meat, green, red, yellow pepper and onion into cubes (about the same size).
2. Marinate camel meat with marinade 10 minutes or so, and then marinate it with other materials for 5 minutes.
3. Repeat the materials in sequence with a bamboo stick and put them flat on the plate.
4. Bake it with [thin pieces] for 7 minutes, then put it in the kebab, bake it with [thin pieces] for 7 minutes, take it out and turn it upside down, and bake it for another 7 minutes. You can eat it.
Health tips:
When charcoal first burns, it will be accompanied by smoke and flame. This time is not suitable for barbecue. For your health, please start the barbecue after the smoke and flames disappear.