When it comes to Xinjiang, do you think of mutton kebabs for the first time? When you were young, you went to the temple fair to catch a big episode. People who wear Uyghur costumes always leave a deep impression on themselves and buy a few strings to eat every time. There are many ways to make mutton, and mutton skewers are undoubtedly the most popular snacks in Northeast China in summer. As a popular food, mutton kebabs are the representative of appetizers, and countless people use them to satisfy their desires. The mutton kebab that has just been roasted should be fragrant and tender in one bite. The suet roasted by charcoal fire is crisp and melts in the mouth. Lean mutton is full of juice, chewy and delicious under charcoal fire. So much for the beauty brought by the so-called food!

The most important thing about kebabs is the temperature of charcoal fire and the smell of mutton before roasting. Mutton is warm, which can not only increase human body heat, but also resist the cold! However, mutton kebabs in Northeast China have become a popular diet in recent years, and there is basically no difference between off-season and peak season. As long as the weather is warm and there is an oven at home, many people will sit around the oven and roast mutton kebabs at home, enjoying the atmosphere of family enjoying food together. Mutton kebabs must have cooking skills, so as to make fragrant, tender and crisp mutton kebabs in the first time. Sharing practice:

Kebab:

Ingredients: 2 kg of mutton, one onion, half ginger, one bag of barbecue material, salt, cooking wine, starch, soy sauce.

Steps:

Step 1: Wash the mutton, cut it into 2 cm square, combine fat and thin, and freeze the meat a little, so it's easy to cut. Cut the onion into hob blocks and slice the ginger for later use.

Step 2: Pour the mutton pieces, chopped green onion and ginger slices into the basin, and add appropriate amount of salt (be sure to put less, because there is still salt in the barbecue materials behind), cooking wine, starch and soy sauce. Marinate for half an hour, be sure to put starch, so that the roasted mutton will be more tender, smooth and juicy. After 30 minutes, you can string the mutton slices on the kebab, and slowly apply force to prevent the kebab head from being pricked. Wear a spare.

Step 3: After the charcoal is ignited with alcohol, it is laid flat on the bottom of the barbecue oven. The charcoal is slowly ignited without adding cooking oil, so that the fire will not burn the mutton skewers black. The mutton skewers are slow work and delicate work. Turn the noodles once in the first 5 minutes, twice and once in 2 minutes. 15 minutes later, add the barbecue material.

Step 4: The barbecue material consists of cumin, hot sauce noodles, cooked sesame seeds, salt and sugar. Sprinkle some on both sides and turn it over twice for 2 minutes.

In this way, the fragrant and tender mutton skewers are ready. Mutton kebabs are made in four steps, and each step is crucial. It looks simple and complicated to operate, but it must be delicious to make it according to this method. Mutton kebabs should be lean or fat and thin, and the fascia should be removed. The finished product will be tender and delicious, and people with muscles will chew it. Almost all the fat and oil baked into the mutton are baked, and you can see that there are oil bubbles on the mutton, which can be eaten. Meat selection and heat are the two most important elements of mutton kebabs.

I am Adan, a family chef who loves kitchen, food and family! I like to focus on home cooking and update the menu every day. I look forward to your attention and share the beauty brought by home cooking with you!