Of course, we usually go to the barbecue shop to make skewers. Friends in the northeast must brush sauce when barbecuing. Friends in the northwest think that salt and cumin are the best friends of mutton. Friends in the southwest can make 50 strings in one breath. Don't worry, there is only one piece of meat in each string. And friends in Jiangnan, sorry, actually you don't have a barbecue. Of course, Japanese and Korean food doesn't count (don't hit me, I've been to a delicious barbecue shop in the south of the Yangtze River, but it still doesn't taste like the north). In this barbecue ecological chain, I recalled my previous experience. If the quality of mutton is average, the barbecue in the northeast should be the best. So I improved it on the basis of the northeast barbecue and gave the landlord a small recipe for family barbecue. After all, if you want to completely restore the northeast barbecue, please go to a famous barbecue resort like Panjin in Heilongjiang to worship. So don't worry too much about whether it is genuine or not. Personally, I think the family barbecue is still a happy atmosphere that Hu Kan blows together.
The step formula of northeast barbecue should be: cutting+pickling+baking+smearing+brushing sauce+eating, in one go. Because of the sauce, the overall barbecue taste is strong and layered, which should belong to the sauce-flavored type. Personally, I don't particularly like eating heavy things, so I don't want to put more spices such as spiced powder and black pepper, but I still want to eat some mutton. If the landlord needs it, there is a recipe for reference: cumin powder+Chili powder+black pepper powder+cashew powder, recommended by a mysterious northeast barbecue.
1. Preparation: cut mutton into pieces with moderate size, cut 3-5 knives on both sides of chicken wings, slice onion, fish tofu, crispy sausage and beef balls, and thaw; Wash the vegetables for later use.
2. Juice mixing: spicy juice 1 spoon+sauce 1 spoon, roasted juice 1 spoon+sauce 1 spoon, and the ratio of sauce to water is 1: 1. After mixing, stir well to make two kinds of sauces, which are divided into two parts.
3. Pickling: mix the mutton and onion, add the prepared hot sauce and a spoonful of oil, stir evenly, and marinate for 15-20 minutes; Put the chicken wings into the prepared sauce, or add a little honey and marinate for 15-20 minutes; Fish tofu, beef balls and crispy sausages can also be pickled in advance and brushed with mixed juice.
4, skewered meat: pickled mutton, chicken wings, fish tofu, crispy sausage, beef balls and so on. String together with bamboo sticks for later use; Put the vegetables in a tin box and brush with sauce for later use.
5, barbecue: burn charcoal fire, set up the stove, first brush oil on the iron net, don't dip too much when brushing oil, avoid dripping on the charcoal fire to burn the meat black; Spread the kebab flat on the stove, brush some oil on the meat, and start flipping the barbecue repeatedly.
6. Pick up: When the meat begins to change color, dip it in different sauces with a barbecue brush and start seasoning. Because the sauce itself is salty, try not to add salt. If it is not spicy enough, you can brush the sauce and add a handful of Chili noodles, and finally add cumin.