2. Squeeze small pieces of mutton wrapped in thick paste seasoning into bamboo sticks by hand (each string can wear 8 ~10). 3. Put the mutton kebabs horizontally on a lighted and sizzling charcoal oven, stir them and roast them until they are cooked on both sides until they are oily (like spicy food, you can sprinkle a little Chili powder).
Formula of mutton kebabs: mutton, onion, milk, egg white, cumin, Chili noodles, cooking wine, a little salt, salad oil, five-spice powder, sugar, monosodium glutamate, chicken essence, baking soda, dried starch, and supplement: add some shrimp oil if possible.
The main raw material of kebabs is mutton, and the condiments are salt, cumin and dried Chili noodles. Wheat flour, onions, etc. One or two-year-old sheep are the best mutton, and the lamb of that year is the best. First, cut the mutton into pieces of moderate thickness and fat, put them in a pot, mix them with salt and chopped onions, marinate for 20 minutes or half an hour, then string them on a special pig iron brazing rod, wrap them with eggs or flour for freshness, and roast them. When the mutton is skewered to 70% maturity, sprinkle a proper amount of cumin and dried Chili noodles. Baked mutton kebabs should be crisp outside, tender inside, salty and spicy, and rich in cumin flavor. Such kebabs are delicious and appetizing when eaten hot. Especially in the cold weather, when guests sit in front of the oven, there is a bunch of red grapes to keep warm, and spicy and fragrant mutton kebabs can warm up their appetite, and then they can drink a few glasses of wine, which is really interesting and unique.
deep-fry
Materials for making fried mutton kebabs (1):
Ingredients: mutton (thin) 250g.
Seasoning: 50g of vegetable oil, 2g of pepper, 5g of salt, 5g of vinegar, 10g of onion (white peel)10g, and 0g of Chili oil10g.
Characteristics of fried mutton kebabs (1);
Fragrant, spicy, fresh, tender outside, spicy and palatable, clean and hygienic.
The method of frying mutton kebabs (1);
1. Mutton is cut into small pieces (each piece10g, that is, about 25 pieces), marinated with pepper, salt, vinegar and minced onion for 2 hours, and then put on short bamboo skewers, and put on 5 strings;
2. Put the oil150g in the pan. When the oil is hot, add the mutton string, fry until it turns yellow, put it in the pan, and pour a little Chili oil.
Materials for making fried mutton kebabs (II):
Ingredients: tenderloin1000g
Seasoning: soy sauce150g, salt 5g, monosodium glutamate 5g, pepper powder 5g, Chili powder 3g, sesame 50g, peanut oil100g.
Characteristics of fried mutton kebabs (2);
Fresh and mellow, salty and spicy.
The method of frying mutton kebabs (2);
1. Wash the tenderloin, cut it into round pieces, and wear it with steel skewers or iron skewers. Each string should wear 7 pieces of meat, or use bamboo skewers.
2. Add refined salt, monosodium glutamate, pepper powder and Chili powder to the soy sauce, mix well, adjust the taste, put the kebabs into the dip, and let the kebabs eat through the seasoning. You can also cut the meat, put it into the seasoning and soak it thoroughly, and then wear it into a string. Wash sesame seeds and fry them for later use;
3. Pour peanut oil into the oil pan, heat it to 60% with medium fire, put the kebab in the oil pan with your hands and fry it for about 1 minute. When the color of the meat sauce is seen, roll it in sesame seeds to make it covered with sesame seeds.
Zhixiang mutton kebab
1. Mutton peeled, washed and sliced, ginger and garlic washed and minced, onion washed and cut into flowers;
2. Add salt, monosodium glutamate, cooking wine, pepper, water and starch to the mutton, and then string them with bamboo sticks for later use;
3. Pour the oil into the pot, put the mutton string when it is heated and smoked, and pick up the oil when it is fried until it is yellow outside and tender inside;
4. Leave the bottom oil in the pot, saute ginger and garlic, add mutton skewers, sprinkle with white sesame seeds and chopped green onion, and pour in sesame oil and stir well.
roast
Beef tenderloin (hind leg) 1 kg. Seasoning: 70g of sesame oil, 2g of pepper powder, 2g of Chili powder 1 g, 2g of salt, 5g of monosodium glutamate and 2g of soy sauce12g.
Cooking method:
(1) Wash the mutton and cut it into cubes 3 cm square and 0.6 cm thick. Wear it with a silver skewer (or iron skewer), usually a string of 7 ~ 8 pieces. (2) Add monosodium glutamate (2g) into the soy sauce and stir well. Mix pepper powder, pepper powder, salt and monosodium glutamate (the rest) together to form salt and pepper;
(3) Grill the kebabs on a slight charcoal fire, and brush the prepared soy sauce evenly on the meat for 2-3 times while roasting, and sprinkle salt and pepper evenly. Bake for 2 ~ 3 minutes, when the meat is sauce yellow, turn it over and bake the other side in the same way;
(4) After baking both sides, brush them with sesame oil, and put them on the plate together with the skewers.
Features: Bright color, bright butter, tender and crisp meat, spicy and mellow taste and unique flavor.
(5) After the shredded onion is roasted to be soft, spread the meat and onion, put the parsley section on and continue to turn. When the meat is roasted to white (the beef is purple), put it on a plate. You can eat it with sesame cakes, pancakes and sugar garlic or fresh cucumbers.
Features of dishes: Fine, fresh and tender, roasted with special roasted seeds, complete and varied seasonings, mellow and beautiful meat.