The kebab is called "Kawaf" in Uighur. Mutton kebabs are the most famous ethnic snacks in Xinjiang. Few Chinese and foreign visitors to Xinjiang do not eat mutton kebabs. Xinjiang mutton kebabs can be said to be popular snacks all over the country, which can be seen everywhere in urban and rural areas, streets and markets, and are deeply loved by the masses. On 1986 CCTV Spring Festival Gala, Peisi Chen and Zhu Shimao performed the sketch "Mutton kebabs" together, which made Turpan a famous snack and spread all over the country.
Sheep are pure herbivores, so mutton is tender and easy to digest than beef. It is high in protein and low in fat, containing more phospholipids and less fat and cholesterol than pork and beef. It is one of the delicious foods to keep warm in winter, and it can receive the dual effects of tonic and cold protection. Sheep hind leg meat, with tendons in it, is more suitable for making sauce.
Mutton kebabs are a popular popular diet in recent years, and there is basically no difference between off-season and peak season. If it is hot in the south, business will be better in winter. Barbecue can be said to be popularized from mutton skewers in Xinjiang. Through continuous development, the style of barbecue combined with regional characteristics is constantly innovating and changing, and the varieties are diverse. Besides sheep, cows, chickens, fish and many other meats, many vegetables and fruits can also be roasted. The way to eat kebabs is just to sprinkle pepper and cumin, but the evolved barbecue will generally be seasoned according to the tastes of local consumers.
There are many kinds of barbecue tools according to different methods, such as open fire barbecue, charcoal barbecue, furnace barbecue, mud barbecue, bamboo barbecue, teppanyaki and so on. The commonly used tools for charcoal barbecue are: barbecue oven, charcoal, drill, knife, fish clip, toothpick and so on. There are three kinds of common charcoal in the market: combustible charcoal, machine-made charcoal and machine-made charcoal. There is a flammable layer on the surface of flammable barbecue charcoal, which is easier to ignite than ordinary charcoal, but it is more expensive.
The advantage of ordinary charcoal is that it is cheap, but the disadvantage is that it varies in size, uneven firepower and short burning time during barbecue, so charcoal must be added during barbecue. Machine-made barbecue charcoal is a mixture of charcoal and coal, pressed into a hollow polygon. This barbecue charcoal has the advantages of uniform size, long burning time, uniform firepower, no smoke and low price. Many professional barbecue shops choose this kind of barbecue charcoal, the disadvantage is that it is not suitable for ignition.
Barbecue is divided into "direct barbecue" and "indirect barbecue". Direct barbecue is to put charcoal balls in the center of the grill and vegetables in the center of the grill. Some people choose non-stick pan without baking nets, such as Korean barbecue. Indirect barbecue is done through the oven. After the charcoal balls are lit, they are placed at both ends of the charcoal rack, and the dishes are placed in the middle of the barbecue grill. The oven cover is covered, the heat is adjusted through the damper, and the food is cooked through smoking.
Generally speaking, indirect barbecue takes longer than direct barbecue. The taste of barbecue is influenced by many factors, such as the choice of raw materials, the length of barbecue time, the mastery of cooking time, barbecue equipment, seasonings and so on. To achieve the best barbecue effect, the above factors can not be ignored, especially the control of barbecue time and duration is the key.