History of kebabs: According to archaeological data, there were kebabs in China as early as 1800 years ago. There are stone carvings of kebabs in The Complete Portraits of Han Dynasty. Barbecue fans were also unearthed from Mawangdui No.1 Han Tomb. The kebab is called "Kawaf" in Uighur. Kebab is the most famous ethnic snack in Turpan. Few Chinese and foreign guests who come to Turpan 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. Ingredients: lamb hind leg meat seasoning: soy sauce, Chili powder, salt, monosodium glutamate and sesame oil. How to operate: First, cut fresh mutton and tail sheep oil into pieces about 3 square centimeters in thumb size, each piece is thin and fat. Then mix the fat and thin, and string them one by one with special iron brazing, each string is about six or seven pieces of meat. Add seasoning to soy sauce and stir well. Brush the soy sauce on the meat when baking. An iron drill for kebabs, 30 cm long, with a wooden handle at one end. In the past, the drills used to make mutton skewers were all wood drills cut from red willow strips. Now, this primitive wood brazing is not easy to see. After the meat is put on, it is evenly distributed on the trough-shaped iron barbecue oven burning anthracite. The iron trough is divided into two layers, the middle partition is porous and anthracite is used as fuel. While roasting with coal fire, fan the fire with a fan, sprinkle with seasonings such as refined salt, Chili powder and cumin powder, wait for about 3 ~ 5 minutes until one side is sauce red, then turn the other side in the same way, turn it up and down for a few minutes, and then brush sesame oil on both sides to eat. You can also soak the skewered meat in the paste made of white flour, eggs, seasoning and salt for a while before baking, which is delicious and nutritious. New kebabs: There are kebabs everywhere in Xinjiang. In recent years, another form of kebab has appeared in Moyu, Kuqa and Erdaoqiao markets in Urumqi, which is called "Mirtl Kawapu" by ordinary people, meaning "kebab with a length of 1 m". This kebab really lives up to its reputation. The drill is 70-80 cm long and the meat is big. When baking in the pit, you can bake more than a dozen strings at a time. It tastes fresh and delicious, and it is more enjoyable to eat, because this big string is all small seven or eight pieces of mutton skewers. Eat 2-3 skewers and you'll be full. Now there are many innovations in making mutton kebabs in hotels. In addition to ordinary kebabs, there are bamboo sticks, clean oil kebabs, and some are fried. The raw materials are basically the same. Some mutton slices will be mixed with the paste made of egg white and glutinous rice before roasting, so that the roasted mutton skewers are more tender. Characteristics of mutton kebabs: This dish is a famous dish in Xinjiang, and the selection of raw materials and baking temperature are very important. Roasted mutton is red in color, spicy and delicious, full of luster, not greasy and tender, crisp outside and tender inside, delicious in meat and unique in flavor. The traditional mutton kebabs of Xinjiang Uygur people are not only street fast food, but also delicious food that can entertain guests. Authentic kebabs are as brown and shiny as roast whole sheep. They are slightly spicy and delicious, not greasy or tender, and the meat is fresh and delicious. The emphasis on materials is not as strict as roasting whole sheep, but the difference between them lies in the size and specific roasting method. Information: /view/40850.html Thank you.

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