What Is So Special About Mongolian Barbecue?
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Chris McCarthy
Mar 27, 2013, 6:00:03 PM3/27/13
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Please consider this free-reprint article written by:
Chris McCarthy
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Article Title: What Is So Special About Mongolian Barbecue?
Author: Chris McCarthy
Word Count: 507
Article URL: http://www.isnare.com/?aid=146424&ca=Food+and+Drinks
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=146424
Easy Publish Tool: http://www.isnare.com/html.php?aid=146424
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A Mongolian barbecue usually comprises raw seafood, thinly sliced meats, selected vegetables and enjoyed with rice. Mongolian barbecue is normally prepared on a flat metal surface.
To make the best Mongolian barbecue slice meat across the grain in 2-3 inch strips. Arrange meat and vegetable separately on platters. Prepare the sauce. Simmer soy sauce and garlic for few minutes in a saucepan. Strain and cool it. Add wine, sugar, ginger root, 2 cups of scallions or leeks, 2 cups of Chinese parsley. Refresh the sauce with some more scallions or leeks and parsley.
Assemble the barbecue and place the cooking appliance in the center table. Heat and grease the cooking surface. Scrape off the charred food bits and re-oil the cooking surface and resume cooking. Guests can put vegetables and meat on plates and place small portions on the cooking surface and spoon some of the sauce over the grilling food. Flip the food after one minute on the grill with chopsticks. Cook to the guest's desired doneness.
The favorite Mongolian Barbecues
Roasted lamb is the traditional Mongolian delicacy prepared in the honor of special guests. The local food of Mongolia is a blend of Mongolian and Chinese tastes. There is the influence of Muslim food and wide use of lamb in their dishes. Inner Mongolia raises a lot of cattle and their diet has a lot of dairy products.
Roasted lamb and cooked mutton are the signature dishes of Mongolian cuisine at celebrations like weddings and birthdays. It is customary for Mongolians to cut off a piece of meat from fatty tail of animal to first taste and let festivities begin. Another special feature of Mongolians is that they drink sour goat milk and not fresh cow milk.
Grilling the best Mongolian Barbecue
The Mongolian grilled lamb lettuce recipe may be of interest to you. You can start by placing all lamb ingredients in a flameproof dish to boil and simmer. Cover and cook for 2 hours. Pre-heat the grill to high heat. Grill the lamb until the skin is crispy. Warm the remaining sauce for 10-15 minutes and make it thick. Let the cooked lamb cool in air for 15 minutes. Remove bone and shred it and arrange on a serving plate. To serve take some spicy hot sauce, some cucumber, spring onions and lamb and roll up into a parcel.
The Mongolian national meals are Buuz, Khuushuur and Bansh, made with minced meat. The meat can be of anything from mutton, to beef, to camel, to horse or gazelle, seasoned with garlic or onion, covered with flour and steamed in boiling water, fried in oil and boiled in water. They consume large quantities of meat. This is to stave off the cold and long winters. Mongolians are basically nomadic herders and so dependence on animal product is natural. They rely less on seasonable foods like vegetables and fruits. Meat and dairy products, when sour in summer, is believed to clean the stomach.
About The Author: Chris McCarthy is the co-founder of InsaneChicken's http://www.insanechicken.com Hot Sauce and BBQ Sauce Store. InsaneChicken sells a wide variety of unique hot sauce and BBQ sauces from around the world.
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=146424
*********************** ARTICLE END ***********************
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Message delivered directly to members of the group:
publish-the...@googlegroups.com
*****************************************************************
Please consider this free-reprint article written by:
Chris McCarthy
*****************************
IMPORTANT - Publication/Reprint Terms
- You have permission to publish this article electronically in free-only publications such as a website or an ezine as long as the bylines are included.
- You are not allowed to use this article for commercial purposes. The article should only be reprinted in a publicly accessible website and not in a members-only commercial site.
- You are not allowed to post/reprint this article in any sites/publications that contains or supports hate, violence, porn and warez or any indecent and illegal sites/publications.
- You are not allowed to use this article in UCE (Unsolicited Commercial Email) or SPAM. This article MUST be distributed in an opt-in email list only.
- If you distribute this article in an ezine or newsletter, we ask that you send a copy of the newsletter or ezine that contains the article to http://www.isnare.com/eta.php?aid=146424
- If you post this article in a website/forum/blog, ALL links MUST be set to hyperlinks and we ask that you send a copy of the URL where the article is posted to http://www.isnare.com/eta.php?aid=146424
- We request that you ask permission from the author if you want to publish this article in print.
The role of iSnare.com is only to distribute this article as part of its Article Distribution feature ( http://www.isnare.com/distribution.php ). iSnare.com does NOT own this article, please respect the author's copyright and this publication/reprint terms. If you do not agree to any of these terms, please do not reprint or publish this article.
*****************************
Article Title: What Is So Special About Mongolian Barbecue?
Author: Chris McCarthy
Word Count: 507
Article URL: http://www.isnare.com/?aid=146424&ca=Food+and+Drinks
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=146424
Easy Publish Tool: http://www.isnare.com/html.php?aid=146424
*********************** ARTICLE START ***********************
A Mongolian barbecue usually comprises raw seafood, thinly sliced meats, selected vegetables and enjoyed with rice. Mongolian barbecue is normally prepared on a flat metal surface.
To make the best Mongolian barbecue slice meat across the grain in 2-3 inch strips. Arrange meat and vegetable separately on platters. Prepare the sauce. Simmer soy sauce and garlic for few minutes in a saucepan. Strain and cool it. Add wine, sugar, ginger root, 2 cups of scallions or leeks, 2 cups of Chinese parsley. Refresh the sauce with some more scallions or leeks and parsley.
Assemble the barbecue and place the cooking appliance in the center table. Heat and grease the cooking surface. Scrape off the charred food bits and re-oil the cooking surface and resume cooking. Guests can put vegetables and meat on plates and place small portions on the cooking surface and spoon some of the sauce over the grilling food. Flip the food after one minute on the grill with chopsticks. Cook to the guest's desired doneness.
The favorite Mongolian Barbecues
Roasted lamb is the traditional Mongolian delicacy prepared in the honor of special guests. The local food of Mongolia is a blend of Mongolian and Chinese tastes. There is the influence of Muslim food and wide use of lamb in their dishes. Inner Mongolia raises a lot of cattle and their diet has a lot of dairy products.
Roasted lamb and cooked mutton are the signature dishes of Mongolian cuisine at celebrations like weddings and birthdays. It is customary for Mongolians to cut off a piece of meat from fatty tail of animal to first taste and let festivities begin. Another special feature of Mongolians is that they drink sour goat milk and not fresh cow milk.
Grilling the best Mongolian Barbecue
The Mongolian grilled lamb lettuce recipe may be of interest to you. You can start by placing all lamb ingredients in a flameproof dish to boil and simmer. Cover and cook for 2 hours. Pre-heat the grill to high heat. Grill the lamb until the skin is crispy. Warm the remaining sauce for 10-15 minutes and make it thick. Let the cooked lamb cool in air for 15 minutes. Remove bone and shred it and arrange on a serving plate. To serve take some spicy hot sauce, some cucumber, spring onions and lamb and roll up into a parcel.
The Mongolian national meals are Buuz, Khuushuur and Bansh, made with minced meat. The meat can be of anything from mutton, to beef, to camel, to horse or gazelle, seasoned with garlic or onion, covered with flour and steamed in boiling water, fried in oil and boiled in water. They consume large quantities of meat. This is to stave off the cold and long winters. Mongolians are basically nomadic herders and so dependence on animal product is natural. They rely less on seasonable foods like vegetables and fruits. Meat and dairy products, when sour in summer, is believed to clean the stomach.
About The Author: Chris McCarthy is the co-founder of InsaneChicken's http://www.insanechicken.com Hot Sauce and BBQ Sauce Store. InsaneChicken sells a wide variety of unique hot sauce and BBQ sauces from around the world.
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=146424
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
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