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| -rw-r--r-- | content/recipes/spicemixes/xinjiang-bbq-rub.yaml | 54 |
1 files changed, 54 insertions, 0 deletions
diff --git a/content/recipes/spicemixes/xinjiang-bbq-rub.yaml b/content/recipes/spicemixes/xinjiang-bbq-rub.yaml new file mode 100644 index 0000000..d45349b --- /dev/null +++ b/content/recipes/spicemixes/xinjiang-bbq-rub.yaml @@ -0,0 +1,54 @@ +--- +title: Xinjiang BBQ rub +date: 2024-06-04 +tags: +- asian +- bbq +- dryrub +- spicemix +preptime: 0 +cooktime: 30 + +ingredients: +- label: Cumin Seeds + amount: 2 + unit: tablespoon +- label: Chili flakes + amount: 2 + unit: tablespoon +- label: Black pepper corns + amount: 1 + unit: tablespoon +- label: Szechuan pepper corns + amount: 1 + unit: tablespoon +- label: Ginger (dried, ground) + amount: 1 + unit: tablespoon +- label: Garlic (dried, ground) + amount: 1 + unit: tablespoon +- label: Chili powder + amount: 2 + unit: tablespoon +- label: Salt + amount: 1 + unit: tablespoon + +stages: +- label: Toasting + steps: + - Toast the cumin seeds for a few minutes, until fragrant + - Toast the szechuan pepper corns for a few minutes, until fragrant +- label: Grinding + - Grind the chili flakes to a rough powder + - Grind the cumin seeds to a fine powder + - Grind the szechuan pepper corns to a fine powder + - Grind the black pepper corns to a fine powder + - Grind the salt to a fine powder +- label: Mixing + - Combine all spices and mix them together +--- + +A slightly spicy Chinese streetfood BBQ rub. In my experience, this works well +for chicken or lamb skewers. |