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Saturday, April 23, 2016

Homemade Chinese Style BBQ Seasoning/烧烤撒粉



My husband N and I love Xinjiang Style Lamb skewers. We have eaten the skewers on many occasions at bbqs with friends, at restaurants and at the roadside carts in flushing, NYC. 

I made rack of lamb from Costco the Xinjiang style at home couple of times, it turned out very tender and juicy that we could not even stop eating.

The first step of making a good Xinjiang style lamb chop is to have some good seasoning powder, this powder works as sprinkles during the BBQ process. When blended with grease releases from lamb, it gives a very spicy and delectable taste, it is very addictive though.

Since I have many spices at home, I decided to make my own seasoning, it took me 3 attempts to find the right ingredients and ratio, I am very happy with the result!

俊爹很喜欢吃烤羊肉串,夏天和朋友们聚餐时我们常做羊肉串吃, 也经常到餐厅吃烤肉串。后来我在家用Costco买的羊排做烧烤口味,味道非常好,肉嫩嫩的特别好吃。

要做好中式烤羊肉,就得现有好的烧烤撒粉,亚洲超市卖的一般都加有味精和添加剂,反正家里香料多,我就自己研究了几次,做出很喜欢的撒粉口味,每次做烤肉都要撒点才吃呢!



Ingredients:(Yield 2 servings)
2 tsp Cumin powder
1 1/2 tsp Chili Powder
1/2 tsp Sichuan pepper powder
1 tsp Thirteen-spice powder
1 tsp salt

材料:(两次的用量)
2 小勺 孜然粉
1 1/2 小勺 辣椒粉
1/2 小勺 花椒粉
1 小勺 十三香
1 小勺 盐



Mix together all ingredients and store in a sealable shaker.

混合所有香料,装到撒罐里即可。





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