Lamb purchase

1. A look at the color, the color pink meat tender, the color of dark red and brown is the old lamb.

2. Second look at the fat, white tender, yellow is the old lamb.

3. three smell, poor quality lamb has a fishy odor. If there is an odor problem is very big.

4. Four touch, meat a little sticky hand shows that there is no water, more tender. If the surface of the meat is smooth, and even water oozing out, it may be water-injected meat.

5. Goat, fishy stench heavy, the best castrated sheep and lamb. Such lamb is tender and delicious, no stink.

6. The best meat for lamb kebabs is lamb chop meat, because its meat is fat and thin, three fat and seven thin, so that the grilled lamb kebabs are fat and thin, is the most delicious.

Barbecue technique - knife method

Meat cut good or bad directly affect the operation behind. Use a long knife, the knife surface beveled for two 45 degrees, so that the cut out is long thick slices, visually apparent large, but also very good grill. Take 5 yuan 1 string of lamb kebabs as an example, you can use 1 pound of lamb out of 20 strings, looking still very big. Others can only come out 15 skewers. Cutting meat must try to cut evenly. The block should not be too big or too small.

Barbecue techniques - marinade

Seasoning: (10 pounds of lamb) 2 two pepper (1 catty of boiling water), 1 catty of onion, 8 grams of white pepper, thirteen spices 10 grams. Put the seasoning into the cut lamb, mix well until the pepper water is completely absorbed, add two eggs, starch 2 two and then mix well.

Note: marinade time, see marinade water completely absorbed into it.

Choose meat to wear lamb kebabs

To pay attention to the two lean sandwich a fat (sheep tail oil), lean meat and fat meat flavors are different, the entrance will feel the different texture. Seasoning water is completely inhaled, the lamb has been flavored, you can thread the skewer. Thread the marinated lamb pieces evenly onto the brazier, 5 pieces per skewer, 3 lean and 2 fat. Thread the meat into a thong shape, leaving a small gap. Threading meat, meat to follow the long direction of the meat block vertical penetration, not horizontal string, that is to say, the brazier as much as possible to touch the meat, otherwise the meat is unevenly heated outside the scorched raw.

Threading

Barbecue fire

There are electric grill, gas grill and charcoal grill in the market, and the charcoal grill is the best. Charcoal is completely burned through before use, which is the key to barbecue. The best temperature for barbecue is 500 to 600 degrees (the temperature is high outside the paste inside the raw, the fire is small grilled meat firewood). The general height of the carbon fire in 6 to 7 centimeters.

Barbecue recipes

Recipe for flavoring: 1 catty Fufeng fine surface monosodium glutamate (MSG), adjusted 2 two Mrs. Lok fresh flavor treasure.

Chili powder recipe: 1 catty lantern pepper, 7 two Sichuan pepper, beaten into small fine grains.

Barbecue brush oil recipe: 10 pounds of raw chicken oil, add 200 grams of green onions, ginger, garlic and coriander, add anise 20 grams, boiled into onion oil.

Cumin powder: cumin is known as the king of spices, suitable for meat cooking. Buy cumin should try to choose the whole cumin, the quality is relatively more reliable. Grind your own cumin powder. Distinguish between good and bad cumin method: cumin grains can be placed in water, quality cumin will float and clear water; such as sinking or water mixing that there is a problem.

Cumin

Lamb kebabs grilled

Must pay attention to the attention to the time and skill of turning meat, turning, every 5 strings for a handful, the overall turn over for good. Lamb kebabs do not brush oil, if it is left one day can be thinly brushed with oil once. When the skewers are ripe, sprinkle the salt and flavorings on both sides. When grilled to eight mature when sprinkle cumin powder, grilled for a while, grilled to the surface of the golden brown pan-fried, sprinkle chili on the surface can be. This grilled lamb kebabs golden color outside the burnt tender, no fishy taste, there is a charred feeling, eaten a hundred not greasy.

Precautions

1. grilled must be no open flame, should not be smoking charcoal, barbecue is not afraid of smoke is afraid of fire. How to prevent oil dripping on the fire to produce smoke, if the sheep oil dripping inside the charcoal on fire, you can sprinkle a little salt, it can play a role in extinguishing the fire.

2. When grilling, be sure to wait for one side to be basically cooked, and then grill the other side, do not flip back and forth. This can achieve the outside of the charred inside tender.