What are the basics of Xinjiang barbecue? Can an expert teach you how to make Xinjiang barbecue?

Contents of this article

1. What are the basic knowledge of Xinjiang barbecue?

2. Can an expert teach you how to grill Xinjiang-style barbecue?

3. American barbecue sauce secrets

4. How to make American barbecue

What are the basics of Xinjiang barbecue?

Xinjiang barbecue ingredients selection:

Xinjiang people love to grill onions and green peppers, and they also love to eat melons. Their cucumbers are relatively short and fat, while those in the mainland are relatively slender. It is recommended to choose those with more thorns on the surface, and the straighter and thinner the better! In addition, Xinjiang people like to eat lamb legs and lamb bellies with less fat, while Chinese people like to eat lamb ribs, so you can choose the fattier parts. For beef chops, it is recommended to choose sirloin steak with even fat distribution.

Sauce secrets:

When Xinjiang barbecue is half done, cumin will be sprinkled on it and then continue to roast. After roasting, you can dip it in chili powder and salt. When buying cumin, you should choose granules instead of powder, as the purity of powder is not as high as that of granules! You can buy small packages of cumin granules at Chinese medicine stores. In addition, you should choose chili powder without saltiness to avoid destroying the flavor of the ingredients and cumin, and the salt can be fine salt for home cooking.

How do locals eat barbecue?

When Xinjiang people grill meat, they will always pair it with naan and yogurt! Naan is the staple food in Xinjiang and goes best with lamb and beef. Zang Yiqian said that naan cannot be cut with a knife and must be peeled by hand and shared, because Uyghurs believe that using tableware is unclean! Yogurt, which is made in every Uyghur household and added with nuts, is the first choice for grilled meat to remove oil and greasiness. Beginners can add white sugar or honey. Taiwanese people who want to try it can also use sugar-free yogurt instead.

Noodles

yogurt

Can an expert teach you how to grill Xinjiang-style barbecue?

【Roasted Lamb Belly】

Ingredients: Several slices of lamb belly, wide flat stainless steel sheet

1. Peel the skin of the lamb belly and slice it into slices about 5 cm long, 5 cm wide and 2 cm thick. Blanch it in ordinary braised meat sauce until it is medium-rare to remove blood and speed up the baking time.

2. Take about three to four pieces of meat according to the length of the steel sheet, leaving a finger width between the meat, and string them on the flat and wide stainless steel sheet (you can use the stainless steel barbecue skewers available at the supermarket instead), so that the meat slices do not roll over, and bake until it is 80% cooked and the lamb is bloodless. Experts recommend waiting for the charcoal to be completely red before grilling, because the evenly heated charcoal will burn off the impurities, and the grilled ingredients will be clean, beautiful, and healthier!

【Grilled Beef Short Ribs】

Ingredients: Several slices of beef short ribs, bamboo skewers

1. Cut the beef ribs into strips about 5 cm long and 2 cm wide.

2. Because meat will shrink when exposed to heat, use a bamboo skewer and skewer about 3 short ribs.

3. Put it on the baking tray and bake until it is half done. Flip the bamboo sticks slightly and sprinkle with cumin and continue baking to help the flavor. Finally, it is ready to eat when it is about 70% to 80% done. Baking time: The best time to cook it is when it is half thawed and half frosted.

【Roasted lamb ribs】

Ingredients: Lamb ribs, bamboo skewers

After cutting the mutton into strips about 2 to 3 cm wide, the trick to skewering is to press the meat slightly until wrinkles appear. Because the meat pieces are small, they will shrink when heated. The pressed meat will be firm and tight, and the fat will remain on the meat pieces, making it taste softer and more tender.

【Grilled cucumber】

Ingredients: Several cucumbers, bamboo skewers

1. Wash the cucumber and cut it into 2-3 cm wide slices.

2. Use two bamboo sticks to string about 3 slices of cucumber. It is more convenient to flip them when grilling. Just grill for one minute. As long as they are soft, you can eat them! If you like crispy cucumbers, just grill for one minute. In addition, you can brush a thin layer of cooking oil on the vegetables before grilling. It is better to choose "frying oil" that can withstand high temperatures of frying, such as soybean salad oil, palm oil, etc., which can be evenly heated and retain the tender taste.

American barbecue sauce secrets

American barbecue emphasizes the original flavor of the meat. No sauce is used, only sea salt and black pepper are used to season the grilled meat. Most people think that American barbecue is served with sauce, but in fact, that is only for pork ribs. Pork is white meat, tasteless and has bacteria, so it must be grilled until fully cooked before being served with sauce; and beef has different flavors due to different feeding methods. If you dip it in sauce, you won't be able to taste the original flavor of the beef!

How to make American barbecue

【Grilled Beef Short Ribs】

Ingredients: Several slices of short ribs and bone-in New York steak

1. Place the whole piece of meat on the grill and keep the temperature between 150 and 180 degrees Celsius to avoid burning it.

2. Use a tong to poke the meat to feel the doneness. Bone-in New York steaks should be grilled to medium rare, and short ribs should be grilled to about medium rare before serving. If the meat feels like jelly when poked, it is medium rare. If it feels like the meat on your cheek, it is about medium rare, and if it feels like the meat on your arm, it is about medium rare. Medium rare is the easiest to identify. As long as it is medium rare with a cooked outside and raw inside, it is medium rare.

【Grilled burgers】

Ingredients: 250g hamburger meat, appropriate amount of hamburger buns

1. Take out the ball of hamburger meat and knead it with your hands to help expel the air in the meat filling. Don't use too much force or crush it to make it more solid. Hamburger meat can be purchased at a supermarket.

2. Put the hamburger meat in the oven and bake for about 20 to 30 minutes, turning it over from time to time until it changes color and becomes slightly charred, so that the original juice of the meat can be locked in the meat.

3. Toast one side of the bread for 15 seconds, then turn it over and toast it again until charcoal-grilled horizontal lines appear on both sides of the surface, then sandwich the hamburger meat between the bread and it's done. You can also sandwich tomatoes, pickles or lettuce into the bread according to your personal preference to make the taste richer!

【Grilled Trout】

Ingredients: 1 trout, half ginger, 5-7 garlic cloves, half a green pepper, 1 vegetable butter

1. Wash the ginger and green pepper, cut into thin strips about 2mm wide for easier flavor absorption, and flatten the garlic with a kitchen knife.

2. Cut the butter into 2-3 thin slices and place them between the cut fish. You can also buy pre-processed fish slices directly.

3. Wrap the green pepper and ginger slices with the fish in tin foil to lock in the essence of the soup, and bake for 30 to 40 minutes. To determine whether the trout is cooked, open the tin foil and poke the thickest part of the fish with a clip. As long as the fish meat is white, it is ready to eat. If you want to reduce the baking time, you can cut the fish into several pieces and wrap them in tin foil separately before baking!

【Baked Potato】

Ingredients: Several potatoes

1. Use a fork to poke holes on the surface of the potatoes. The purpose of poking holes on the surface is to distribute the heat evenly and make it easier to cook thoroughly.

2. Wrap it with tin foil and put it on the charcoal grill and bake until it becomes soft.