The barbecue is undoubtedly one of the most effective forms of socialization for mankind, and in every country of the world it is a potent remedy for instant pleasure. Along the route from Russia westward through Central Asia and Eastern Europe to the Mediterranean Sea, a word called "shashlik" flows freely, appearing in every restaurant, where it is another exotic skewer of grilled meat, rumored to come from the charcoal grill, which is tender and juicy, and became very popular in Russia after it was introduced to the country in the middle of the 18th century. It became very popular in Russia in the middle of the 18th century, and later became one of the representative dishes of Russia. How strong is "Shashlik"? All you have to do is learn this one word and you can guarantee that you'll never go hungry anywhere in Eurasia. Eastern European Russian kebabs have a Caucasian flavor, and basically everything is grilled, including vegetables and mushrooms, but the most popular is the pork neck, which is moderately fatty and tender. Caucasian kebabs are carefully marinated before grilling, and common ingredients include salt, pepper, parsley, thyme, basil, cumin, bay leaves, chili peppers, onions, and olive oil. Perhaps a little vinegar is added, but there are schools of thought that oppose it, much like the sweet and salty tofu brain debate in China. Compared to Chinese kebabs, the fighting nation's kebabs look like this: the Russians use a large, about 40-centimeter-long barbecue fork to pass through a piece of marinated meat the size of half a fist (a smaller fist haha), a piece of meat equivalent to 4-5 times the size of our kebabs. Compared to the Chinese barbecue, which has a lot of ingredients and fancy marinades, from spices to nectar, everything is used, while the Russian barbecue of the fighting nations uses very little seasoning, and the meat is seasoned with pepper, garlic, and various kinds of chili powder. Although the seasoning is simple, Russian barbecue can bring out the super flavor of the meat. The tangy sauce and just the right amount of toughness of the meat make up the full flavor. There are fighting people known as the Russians in the grilled meat such things also reached a synchronization, Russian kebabs with rugged, open-minded provocative style, block head big flavor fierce through a primitive atmosphere, so that people try the Russian kebabs at the same time can not help but feel the unique dominance of this nation. How do Russians grill meat? Large steaks, between one and the other and a good onion (first slightly squeeze the juice of the onion). Chopped fennel, coriander, parsley, thyme, one-third of a kilogram of meat and pepper, and mix with the meat. Add the seasonings: salt (preferably sea salt or large-grain salt), red sweet chili pepper, ground black pepper, crumpled fresh cinnamon cherry leaves, freshly ground white pepper (a little). You can also add what you want. It depends on mood and desire. Stir well in a small saucepan, put on brazier and immediately put on the fire. Large steaks and pork (fresh and lean), in the proportion of one to the other, and mix in meta onions according to the amount of meat. Vegetables and seasonings put as in the first place. In a small saucepan stir and pour stout, just enough to see the beer by pressing from above with your hand. Leave for 2-3 hours, put on brazier and put on the fire. Large steaks and pork (fresh and lean), in the proportion of one to the other, and mix meta onions according to the amount of meat. Vegetables and seasonings as above, only without the cinnamon cherry. Stir in a small saucepan and pour in the brandy. Let it sit for about 1 hour, put on a brazier and put it on the fire. Grilling has infinite power, and everywhere there is a law that everything can be grilled. In Russia, any meat can be grilled, in the Caucasus, mostly beef and lamb, Russians also grill pork and chicken thighs, and even fish, and between the meats you can put other vegetables or fruits, apples, pineapples, tomatoes, and even potatoes and radishes, and the toppings are so fancy that it depends on the individual that it's easy to grill it by yourself. It is delicious with pickles and dipped in ketchup. But only when you get to Russia and try Russian kebabs for yourself will you understand what it means to have a kebab in your life, because with just one kebab, you'll be full.
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