Chen Yiping, senior reporter of The Paper, sent from Urumqi, Xinjiang
Kebabs are a traditional snack in Xinjiang. In the lamb roasting field in Xinjiang, how will Shanghai players stand out?
From September 26 to 28, the National Rural Revitalization Vocational Skills Competition was held in Urumqi, Xinjiang. At the scene of the Chinese chef (lamb roasting) competition, the scene wafted with a strong smell of lamb, and the contestants were fiercely competing for kebabs...
The surging news reporter learned from the organizers that this is the first time that a lamb roasting project has been set up in a national skill competition, and in the past, the Chinese chef competition was mainly based on the production of eight major cuisines. The new project not only highlights the food characteristics of Xinjiang, where the competition is held, but also conforms to the new trend of young people's consumption. According to reports, the entire competition includes two "prescribed actions" of kebabs and grilled lamb chops, as well as a "self-selected action" that highlights the cooking characteristics of hometown lamb, and the players must complete it in one go and complete it within four hours.
Shanghai team student group player Ma Zihao (left) in the competition This article image was provided by the interviewee
Gu Chao, coach of the Shanghai team of Chinese cooks (lamb roasting), revealed that don't underestimate the game of kebabs, there are not many essentials and skills in it. "The main thing about kebabs is to reflect the basic skills of the players through the amount of portions of each skewer, and the weight of each skewer after baking should be between 45 grams and 50 grams." Then it is also necessary to examine the grilled lamb skewers in color, aroma, taste and other factors, it is best to be fat and thin, the outside is burnt and tender, and there is heat and aroma. ”
Lamb skewers baked by Ma Zihao as they prepare before the race
The reporter saw at the scene that the contestants took up their knives in the workshop, added the cut meat pieces to various seasonings, and then put them into bamboo skewers and grilled on the rack. With the sound of baking, strings of fragrant, oily lamb skewers quickly come out of the oven, looking very tempting.
In the competition, the contestants are required to complete a "self-selected action" that highlights the cooking characteristics of their hometown lamb. In this regard, Ma Zihao, a member of the Shanghai team's student group, completed a work called "Chai Handle Braid Meat". "Cut the lamb chops into strips, take the meat off, braid it into braids and bake it." Ma Zihao was interviewed by reporters after the game and described that grilled meat is nothing more than roasted leg of lamb, grilled lamb chops, and grilled pieces of meat, "We want to reflect the creativity and knife skills of Shanghai players, so we specially created this dish, why make braided meat?" Because after the meat is woven into the shape of a braid, you can mix fat meat and lean meat together, and it is fat and lean to eat, and the taste is even. ”
Ma Zihao's optional action - "Chai braid meat"
Gu Chao added: "The dishes must be considered close to the perspective of the guests, and we firmly believe that all the dishes that are cooked must be hot and delicious." So how do you keep your dishes hot? Be sure to have something with a live insulation feature. "To this end, when the Shanghai project team designed the dish, they specially arranged an earthen casserole pot and a few pebbles for this braided meat." Heat the pebbles in an earthen casserole dish and put the roasted braided meat on top. Not only does the lamb maintain its hot taste, but the fat dripping from the stone will naturally give off the aroma of meat. ”
Ma Zihao said that in order to make the earth casserole pot play a role in the arena, he held the pot all the way and sat on the plane for 5 hours before successfully transporting the clay casserole pot to the arena. He also revealed that in the stage of preparing for the competition, he and the team had to repeatedly taste and try dishes, and he never had pimples and broke out several big poxes, "The preparation process is indeed relatively hard, but I have no regrets about being able to show my level and my own ideas in the xinjiang game." ”
Editor-in-charge: Zheng Hao