How to make microwave kebab? What kind of meat is kebab?

Fire cooking is the most primitive cooking method. The most primitive operation method of fire cooking is burning and roasting. Archaeological experts found two stone reliefs with barbecue skewers in a tomb of late Eastern Han Dynasty unearthed in Wulibao Village, Linyi City, southern Shandong Province. After research, it was found that the figures seen in these two paintings were all Han people, and the skewers they roasted were beef and mutton skewers. So how to make barbecue skewers in a microwave oven? What kind of meat is barbecue? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to make barbecue skewers in microwave oven

2. What kind of meat is barbecue?

3. Things to note when eating barbecue

4. Common barbecue charcoal and characteristics

How to make microwave kebab

1. Wash the mutton, tear off the film, and cut the mutton into 0.3 cm thick slices with a knife.

2. Pour light soy sauce, dark soy sauce and cooking oil into the bowl of thinly sliced ​​mutton, add 1/2 teaspoon of chili powder and a little pepper powder, use chopsticks to mix the seasoning and mutton slices, and marinate for 5 minutes.

3. Take a bamboo skewer and evenly string the marinated mutton slices on the skewer. You can put 1-2 small pieces of fat mutton on each skewer. Place the skewered mutton evenly on a plate and put it in the microwave on medium-high heat for 2 minutes. After taking it out, pour out the juice at the bottom of the plate and continue to put it in the microwave on medium heat for 30 seconds before taking it out.

4. Sprinkle cumin powder and chili powder evenly before eating.

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What is barbecue meat?

Barbecue is a dish made from pork, beef, pickled cabbage, etc. It has a unique flavor and a long history. It has a strong aroma and delicious taste, which can greatly increase appetite. It is worth mentioning that modern barbecue is different from the barbecue in the days of slash-and-burn farming. According to the Complete Collection of Han Dynasty Pictures, there was a complete system of barbecue as early as the Han Dynasty.

Things to note when eating barbecue

1. Separate utensils for raw and cooked food

When grilling, bowls, plates, chopsticks and other utensils used for raw and cooked food should be separated to avoid cross contamination of raw and cooked food.

2. Grill thoroughly

Some foods are not easy to grill, such as the inside of chicken wings. It is best to cut them before grilling. Meat should be placed in the middle of the oven as much as possible. During the grilling process, the position of the meat should be changed frequently and it should be turned over frequently to ensure that the whole piece of meat is grilled.

Common barbecue charcoal and characteristics

Redwood charcoal: charcoal made from mangrove plants after carbonization, imported from Indonesia. It is easy to catch fire, and is not easy to explode due to its high water content. It is heavier and more solid than ordinary charcoal, and is very resistant to burning.

Acacia charcoal: a common type of charcoal used in daily life in the early days, made from acacia trees. It has the characteristics of being very stable in fire, resistant to burning, high in heat, and the smoke produced when burning is not easy to irritate the eyes, and is a type of charcoal of good quality. However, because the number of acacia trees is not as large as it used to be, the current output is relatively small, and you have to go to a charcoal shop to buy it.

Longan charcoal: It is made from the longan tree. It is not easy to smoke and the fire is not very strong, but the temperature of the charcoal is higher than that of ordinary charcoal, and it is also very resistant to burning. It is a high-end charcoal. Longan charcoal has a trace of special aroma. Even though it is expensive, many charcoal grills still use it. Because longan charcoal has special patterns and is well made, it will appear bright black. Some people even buy a whole longan charcoal as a landscaping decoration.

Charcoal: It is made from recycled sawdust, which is shaped by a machine under high temperature and high pressure, and then carbonized. It is mostly hexagonal. It has the characteristics of high temperature and very resistant to burning, so it does not need to be added charcoal frequently. The only disadvantage is that it is not easy to ignite. Now many Japanese barbecue restaurants use charcoal.