Как приготовить шашлык правильно? У Георга. 5 простых правил!

just so that this thickness here is preserved well, the rules also only have homemade meat from the village that Romka does not have I will tell you the secrets guys these will be very delicious things these are so beautiful look what beautiful pieces need only equal faces never break my rules never cuts the meat is ready to see that it is ready as soon as you present the knife to the meat and it comes out the sock will stay dry like rubber incomprehensible that you never cut the meat the meat must be determined from the outside it has many signs that can determine if The meat is ready or not, it is because of the hole that is on the outside and when you cook this fat, as it actively melts, you can see how it bubbles, look, if you look, the fat is bubbling, you see in places where the fat is bubbling, it means that the moment it is hot it begins to release its juice, serve and the meat naturally has its own in a row, it will absorb it. fat and it will not become tasty and you remember that there were also springs in the meat and you have to heat it well so that this firmware of the enterprise remains dormant and turns into the preparation of a delicious kebab, but see if you notice in your wallet these burnt in change because here it is fat that, in any case, must be drowned so that our meat is tasty, do not let it get too hot, but do not leave it raw, dear friends, never fry it for a long, long time, it is hot, so you have a chance