经典烧烤配方及工艺(Classic barbecue recipes and techniques).docVIP

经典烧烤配方及工艺(Classic barbecue recipes and techniques).doc

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经典烧烤配方及工艺(Classic barbecue recipes and techniques)

经典烧烤配方及工艺(Classic barbecue recipes and techniques) 1\ grilled chicken kebabs, D [name] Roast Chicken skewers [cuisine] Zhejiang cuisine [features] rich flavor, meat crisp, fresh, salty, concentrated alcohol. [raw material] Three slices of chicken meat, India spices for a coffee spoon, a squeeze lemon juice, salt a coffee spoon. [process] 1. cut the chicken breast into small pieces and dip overnight in lemon, India spices and salt. Remove the chicken the next day, followed by bamboo skewer inserted in the pan, the surface of each for a minute. 2. with spicy lettuce on the table. Shish kebab Xinjiang roast mutton kebabs can be said to be popular throughout the country a flavor snack, by the masses of all ages. Mutton Cubes Roasted on a Skewer, Uighur called naoerkawa Fu, is a traditional snack in uygur. The approach is: the mutton and lamb slices, lean collocation to wear on the fine iron, placed in the oven baked mutton string long, then sprinkle some salt and cumin powder, spicy noodles, cooked a few minutes. Its color is brown, shiny, spicy taste, not greasy smell of mutton, fresh and delicious. Mix the lamb slices with egg whites and fluorescent powder, so the kebabs are more tender. Original: lamb, salt, red. The oldest: lamb, salt, pepper, cumin, red. The most commonly used; meat, salt, pepper, cumin, red, sesame. The most troublesome: lamb, salt, red, cumin, pepper, starch, egg, MSG, skin buds. Most important: Xinjiang big tail sheep meat, sheep tail oil, cumin in Xinjiang basin of Yanqi, Salt, uncle Kurban. The most amazing: cumin, pepper, salt, add a special formula. The most popular: roast mutton kidney. This is to introduce you to the most popular top five: Onion meat skewer - elastic teeth chicken goose collocation of fragrant scallion, is the most common combination. Chicken meatball - chicken twisted into minced meat, add wine cooked minced meat stir, add a little red miso, egg yolk, knead into kunbu soup round, boiled, and then on into the bamboo barbec

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