After traveling through time, the restaurant I opened became a big hit

Chapter 100 Learning Mongolian BBQ
After chatting, Jiang Li and the others also had to seize the time.

Qimuge taught them a slightly simplified Mongolian barbecue method. He would see how Jiang Li and the others had learned and then decide how to continue teaching.

The first step is to prepare the ingredients. The mutton is raised locally by Qimugege himself, so its delicious taste is guaranteed.

There are also indispensable onions, which should be added in appropriate amounts according to the amount of mutton, mainly to add flavor.

There were some other unique seasonings, and Qimuge told them one by one.

Jiang Li and the others listened very carefully, especially when it came to the recipe. They watched and took notes on their phones.

Qimuge prepared the mutton the night before because it would be more flavorful if marinated the day before.

He placed the cooked mutton in front of the five people and began to describe in detail the process of processing the mutton.

First, cut the lamb into half-centimeter thick slices.

Because this thickness can ensure the tenderness of the meat and allow the seasoning to penetrate better.

Next few things to marinate, place the chopped lamb in a large bowl.

Sprinkle cumin powder, chili powder, salt and sesame seeds on it, then mix well with your hands to ensure that the seasoning is fully adhered to the meat slices.

The best marinating time is more than two hours. If conditions permit, you can marinate it in the refrigerator overnight so that the seasoning can better penetrate into the meat.

In order to best present the authentic Mongolian barbecue, Qimuge prepared it at home one day in advance and brought it here today.

The next step is to prepare the onions. This can be demonstrated directly on the spot. The main thing is to cut the onions into thick strips and set them aside for later use.

The next step is the most important step, grilling.

At this point, Jiang Li was recording the video with his mobile phone, for fear of missing any details.

The wooden grid is grilled using a charcoal grill.

In fact, you can also use a frying pan, but the taste will be much worse.

If you use a charcoal grill, you need to pay special attention to controlling the heat to avoid burning the lamb.

During the barbecue process, Qimuge demonstrated and talked to them at the same time.

Onion shreds can be placed next to or in the middle of the meat to add flavor and prevent the meat from burning.

When the meat slices are roasted until both sides are golden and fragrant, you can tell that it is done just by smelling it.

In fact, Mongolian barbecue also has unique cooking techniques and heat control, which is the key to making delicious Mongolian barbecue.

When Qimugege was talking about this part, he specifically reminded the five people to take notes and listen carefully, as this was a difficult point.

In fact, Mongolian barbecue has its own unique style in cooking techniques.

The most traditional Mongolian barbecue is grilled on stones.

It is to fill the hollowed out and cleaned sheep's stomach with red-hot stones, and let the heat slowly roast the meat from the inside out.

This method not only preserves the original flavor of the lamb, but also keeps the heat lasting longer.

The outer layer of the mutton loses less fat, is moist and crispy, and the lean meat and ribs inside are crispy and delicious.

In addition, Mongolian barbecue also uses a special marinating method.

For example, marinating lamb with a mixture of eggs, onions and salt will give the lamb a brown and crispy coating, making the taste richer.

But if this is done, the cost will increase accordingly, and the price of the barbecue will also increase.

If it tastes good, that's fine. But if it's just mediocre, probably no one will come to taste it.

Secondly, the control of heat is also a crucial part of Mongolian barbecue.

When grilling, proper heat control is crucial.

When the fire is very strong, it is not a good time to grill. A slightly weaker fire will make it easier to operate.

At the same time, there are some tips when turning the barbecue. It is recommended to turn 5-6 skewers at a time and turn them frequently to avoid burning the meat.

When sprinkling seasoning, you should also pay attention to the timing. Usually, you should sprinkle seasoning when the meat is 8% cooked. If you roast it for a while longer, the seasoning will fully penetrate into the meat and taste better.

After Qimugege finished explaining these key points, the aroma of barbecue from his hands gradually emerged.

Especially when sprinkled with cumin and chili powder, the aroma is stimulated, and the whole area is filled with the smell of barbecue.

Jiang Li took a deep breath, the fragrance was simply intoxicating!
As it roasts over charcoal, the lamb gradually exudes an enticing aroma, a unique blend of meat, spices and charcoal.

She was so greedy that tears of sadness flowed from the corners of her mouth.

Qimugege said that this aroma first comes from the mutton itself.

The sheep on the Mongolian grasslands have firm and delicious meat, rich in natural meat flavor, because they have been running on the vast grasslands for a long time.

When the lamb is grilled over charcoal, the meaty aroma will gradually be released as the temperature rises and permeate the air.

If we go into more detail about the aroma, it can also come from the unique seasoning of its wood.

These spices not only enhance the taste of the lamb, but also add a rich aroma to it.

Especially the cumin powder, its unique aroma combines perfectly with the deliciousness of lamb, making the flavor of the roasted lamb more intense.

In fact, most of the time, Qimuge likes to sprinkle some cumin when making roast lamb, and does not add chili or any other extra seasonings.

The main thing about eating it is the original taste.

In fact, there is a crucial part that makes roast lamb taste so delicious.

That is the roasting over charcoal fire, which also adds a unique aroma to the roasted lamb.

As the charcoal burns, it releases a light smoky flavor.

This flavor blends with the aroma of lamb and seasonings to create a unique Mongolian barbecue flavor.

As Qimugege spoke, Jiang Li watched from the side, drooling.

Among the five of them, perhaps only Lin Jiaying has tasted authentic Mongolian barbecue.

As someone who has lived in Mongolia for more than 20 years, Lin Jiaying can be said to be very familiar with Mongolian barbecue.

It is no exaggeration to say that she can tell whether the barbecue is authentic just by smelling it.

Just like now, when she smelled the roasted lamb made by Qimuge, the taste could be said to be very authentic.

The taste is exactly the same as the authentic Mongolian roast lamb in my memory.

Qimuge gave each of them a skewer of roasted mutton and asked them to taste it first.

There are several steps to tasting authentic roast lamb.

Qimuge picked up the kebab in his hand and raised it into the air.

Seeing that he couldn't put the delicious mutton skewers into his mouth yet, Jiang Li could only hold back his tears and stare at Qimuge's actions intently.

The first thing to do is to observe the appearance and texture of the lamb.

Qimuge's hands gently tore apart a small piece of roasted lamb.

High-quality Mongolian barbecued lamb should be bright red in color, tender and juicy, with a certain burnt aroma on the surface.

This kind of mutton is more likely to emit a rich aroma during the roasting process.

Then, Qimugege took a deep sniff of the aroma of the mutton, and Jiang Li and the others followed his movements.

The aroma of Mongolian barbecued lamb should be mellow and natural, with a light herbal aroma and a unique charcoal-grilled flavor.

It would be even better if you can also smell the aroma of some spices, such as cumin, chili, etc.

For example, this bunch of lamb skewers that Qimuge just grilled has all the aroma.

(End of this chapter)