Cut the mutton slices neither too thick nor too thin, and the thickness of about 0.5 cm is enough, so that they are cooked quickly and delicious. When buying mutton, try to choose some fat meat, so that the finished product will taste better, and it will be neither firewood nor greasy. When curing mutton, adding 1 tsp cooking oil can make the taste more tender and smooth.

When cooking, cut the leg of lamb into pieces of equal size. (generally avoid washing, for example, you need to completely control the water to dry after washing). Sprinkle the barbecue ingredients evenly on the mutton, pour in some cumin and Chili noodles, a little salt, mix well with salad oil and marinate for 20-30 minutes. String the marinated meat slices evenly on the washed bamboo stick. Use the microwave oven to bite 1 minute and a half, turn over, sprinkle with Chili noodles and cumin, continue to put in the microwave oven, bite 1 minute and a half, and cook for ***3 minutes.

Simple method of roasting mutton kebabs in microwave oven

Prepare 150g leg of lamb, wash it, cut it into 3-5mm thick pieces and put it in a bowl.

Add 15g minced garlic, 5ml cooking oil, 15ml cooking wine, 8ml light soy sauce, 5ml dark soy sauce, 2g salt, 8g Chili powder and 8g cumin powder into a bowl, stir well, and then pour the mutton for curing10min. Wash the colored pepper and cut into pieces, string the colored pepper and mutton slices with bamboo sticks, put them in the microwave oven for 2 minutes, take them out and turn them over, and then put them in the microwave oven 1 minute. Sprinkle with cumin powder and Chili powder.

Or wash and dry mutton, and cut it into small strips or cubes. Add salt, monosodium glutamate, cooking wine and a spoonful of spiced noodles to the cut meat, mix well and marinate for more than 2 hours, which will be more delicious after a long time. Add oil to the marinated mutton skewers, add the remaining spoonful of spiced noodles, cumin powder (without cumin powder) and Chili powder, mix well, string them with bamboo sticks, put them on a plate, cover them with plastic wrap, put them in a microwave oven for 4 minutes, and then turn them over for 3 minutes.

Tips for kebabs in microwave oven

The ratio of fat to thin of microwave kebab is 1: 3, and it is cut into mahjong-sized pieces; Try to choose mutton that grows up by eating weeds and drinking spring water. Its meat quality is extremely fresh and tender, and there is no mutton flavor in the mainland. There is a certain proportion of fat meat and lean meat 1:3, so the taste will be more delicious; It is very important that the meat must be cut into mahjong-sized pieces, not sliced meat.

In order to be delicious, microwave kebabs need to be pickled in advance, and mutton, eggs, soy sauce, cumin powder, sugar, starch, pepper, milk, sesame oil, thirteen spices, Chili powder and salt should be prepared. Go to the market to buy some hind legs of sheep, because the hind legs are tender and delicious when roasted. Cut the meat into small pieces, then soak the cut meat in cold water for about 20 minutes, so that the blood and dirt in the mutton can be fully soaked out. After soaking, drain the water for later use. Put the cleaned mutton block into a basin, then pour in an appropriate amount of eggs, sugar, starch, cumin powder, pepper, soy sauce, milk, sesame oil and thirteen spices, stir evenly with chopsticks, so that the seasoning and meat are mixed evenly, and set aside for about half an hour, which is delicious.

Pickling steps of kebabs in microwave oven

Prepare 2 Jin of leg of lamb, onion 1 root, 5 tablespoons of oil, 2 eggs, salt, Chili powder, cumin powder and cumin grains. Cut the leg of lamb into pieces of moderate size. Put the mutton in the pot, shred the onion, then add the eggs, salt, Chili powder and a little cumin powder, grab well, and finally put the oil in. Marinate it for half a day after catching it, or marinate it overnight.

The representative dishes of roast mutton include loose meat, roast mutton and so on. Loose meat is fried into strips with minced meat wrapped in oil skin. Golden color, soft texture, salty and dry. Roasted mutton comes from the famous court dish "braised mutton in pot". You can choose the waist pit or foreeye meat of fresh fat sheep, add seasoning, stew it with low fire until it is rotten, and then fry it in oil pan, which belongs to the form of cooking first and then frying. The taste is crisp outside and tender inside, salty, dry, crisp and fragrant, and it has the functions of warming the middle and warming the lower, tonifying the kidney and strengthening the yang. But this method is too oily after all, and it will lose a lot of nutrition because of the high temperature during cooking.