I take Xinjiang kebabs as an example. There are two basic ways to eat kebabs in Xinjiang. One is normal, and all seasonings are available. Whether it is a red willow barbecue is another matter. The other is called clear baking, which is a relatively light baking method. Basically, only salt is used. What matters is the original flavor of the meat.
The taste is different, but the people who bake it have the same requirements. You must be able to master the ingredients and the temperature of the oven well. When baking different ingredients, the spreading order of ingredients is also very particular. If the fire is too big, it is easy to burn, the inside is not cooked, the seasoning is put early, and the Chili powder is easy to burn black, so the barbecue is not good-looking or delicious. Also know when to turn over, there will be an open flame when the oil drops, so the meat should be cooked in time. When roasting liver and kidney, we should also pay attention to the time and heat, as well as the time to put seasoning and turn over. Because they are tender, they are slightly different from the barbecue method.
Generally speaking, barbecue technology is king. Whether the seasoning is good or not depends on the individual. As the saying goes, 1,000 people have 1,000 tastes. Some people like salty food, while others like spicy food. But whether the barbecue is delicious or not depends on people's skills. First of all, let's talk about the preparation of ingredients: to make braised pork delicious, pork belly is the key, and pork belly with 1 block 46 is the most suitable. Too thin, tastes like firewood, too fat, tastes like greasy. A handful of plum, about 250 grams. Ingredients: 3 cloves of garlic, 3 slices of ginger, 3 onions, pepper, star anise, 1 tbsp soy sauce, 2 tbsps soy sauce and 1 tbsp sugar.
Production steps: add water to the iron pot, add pork belly and ingredients (ginger slices, bundled onions, pepper and star anise), boil and skim off the floating foam, and continue to cook until chopsticks can easily insert pork belly. The cooked pork belly is picked up and cooled, and countless holes are punched in the skin with toothpicks, and soy sauce and sugar are evenly applied to make it fully absorbed. Heat the pot with vegetable oil, gently put down the pork belly skin, and slowly fry it with low fire until the pigskin is colored and slightly wrinkled. Be careful of the moisture on the pork belly. If you throw it into the pot and fry it in water, please stay away from it to avoid burns.
Soak the fried pork belly skin face down in water until it wrinkles. The purpose of this is to make the steamed pork skin thick and delicious. Take out the soaked pork belly, cut it into 2 mm thick pieces, spread the pork belly with sauce (made of soy sauce, soy sauce and white sugar), spread it at the bottom of the bowl, and then spread the washed and cut plum vegetables. It's best to wash plum vegetables twice to avoid being too salty. Sprinkle a little garlic, Jiang Mo, and pour the rest of the juice together. After the steamer is started, put the braised pork in and steam it here for 50-60 minutes. You can also use a pressure cooker to save time. Now it is not as hot as firewood in the countryside, and the smell of braised pork is greatly reduced. Steamed pork, carefully turn it over and sprinkle with chopped green onion, and you're done.
Speaking of the barbecue technology here, you may think that it is delicious as long as it is cooked, but in fact it is not. First of all, we should pay attention to the materials, followed by the barbecue methods and techniques, and finally the barbecue items. I won't introduce this material in detail here, because everyone has different tastes and tastes for barbecue, for example, some people like light, some people like spicy and some people like tender and crisp, and so on.
It is also a barbecue. Some people just flip up and down from left to right. In addition, he not only covers, but also adds some exaggerated rhythms of his own. It looks unremarkable, and he thinks it is understandable, and even feels a little grandstanding. But in fact, in the process of turning it, he can not only make the seasoning easier to absorb, but also remove excess oil. Another point is to make people who eat barbecue feel happy and have psychological induction.