Kebabs must have been eaten by everyone, and if you want to say which lamb kebab is the best, the answer must be Xinjiang. What I want to introduce today is the most authentic and delicious grilled lamb skewer method in Xinjiang: red willow roast lamb. This method may be seen in other parts of the country, but most of it is not very authentic. I remember going to Xi'an last month, in the most lively Muslim street to see the red willow roast lamb, lamb less expensive even if it is expensive, the most important thing is that they did not understand the true meaning of red willow roast meat, it is simply a waste.
Kebabs are a specialty of Xinjiang and are said to have a history of more than 1,800 years. The reason why Xinjiang lamb kebabs are good is that the quality of mutton is good, especially the sheep living in the saline and alkali land of southern Xinjiang, and the mutton is delicate and tasteless. The second is the method of roasting lamb in Xinjiang, in the past thousand years, mutton is one of the main foods of Xinjiang people, almost every day to eat lamb, how to make lamb delicious, they are the most good at it. (Photographed in Aksu, Xinjiang)
Nowadays, no matter where you are, you seem to be able to see the figure of Xinjiang kebabs, and most of them are not authentic, and you may eat lamb kebab seasoning. To taste authentic Xinjiang kebabs, you may really get Xinjiang.
Xinjiang kebabs are delicious, in addition to the quality of lamb, the skewers used are also very exquisite, the most authentic is the red willow branch. Red willow, a very common shrub tree species in Xinjiang, grows mainly in sandy and salinized land and is an important plant used to prevent wind and fix sand.
Xinjiang people have long used red willow as a kebab for kebabs. The large pieces of lamb are skewered on the red willow branches, under the smoke of the charcoal fire, the fresh red willow will secrete a viscous red willow juice, which can not only decompose part of the lamb smell, but also make the lamb more delicious with the unique aroma of the red willow tree, which is simply a perfect match.
Therefore, the authentic Xinjiang kebabs, in the grilling process, do not add cumin and other excessive seasonings, just add a little salt. Only in this way can you truly taste the deliciousness of the lamb.
In other places, lamb kebabs under the banner of Xinjiang are mostly freshened by seasonings. The last time I saw the red willow roast lamb in Xi'an Muslim Street, this red willow is authentic, but I did not understand the essence of the red willow roast meat.
They didn't even remove the skin of the red willow, no matter how you roast the red willow juice will not be secreted into the lamb, such a red willow roast meat is just a decoration and gimmick, and waste a lot of red willow branches. In addition, on such a thick red willow branch, only a few small pieces of small toothpick meat were strung together, and the price was 20 yuan.
The same is a 20 yuan string of red willow kebabs, see how it is sold at the Xinjiang Aksu Poplar Forest Food Festival. Sheep slaughtered, meat picked by themselves, like which skewer to grill which skewer, how can this string of meat also have to have four weights, is it very enjoyable to watch? Tell you, it's more enjoyable to eat. About the author: Cold and cruel leaf (photographer, traveler, self-media person).