Question 2: How to stew mutton kebabs?
* * * Zu Er barbecue
Raw material formula 500g lean mutton salt 1 5g pepper 5g sesame 50g cumin 5g pepper powder 5g chopped green onion 20g egg15g flour15g seasoning (chilli powder) a little.
Production method 1. Remove fascia from lean mutton, wash blood, cut into small pieces, put into a pot, add refined salt, sesame, pepper, cumin, fennel, onion, pepper powder, egg (powder), flour and monosodium glutamate, knead well and marinate for 2 hours.
2. Squeeze small pieces of mutton wrapped in thick paste seasoning into bamboo sticks by hand (each string can wear 8 ~ 10 pieces).
3. Place the mutton kebabs horizontally on the sizzling charcoal stove, stir fry and bake until both sides are cooked until the oil comes out (sprinkle a little Chili powder if you like spicy food).
4. Manufacture of charcoal stove: cut off the barrel of the old iron cylinder, leaving about 20 cm at the bottom of the cylinder, and put charcoal in it.
Kebab is the most famous ethnic snack in Turpan. Few Chinese and foreign guests who come to Turpan do not eat mutton kebabs.
The kebab is made by moxibustion in a special barbecue iron trough. The iron trough is divided into two layers, the middle partition is porous, and the fuel is anthracite. An iron drill for kebabs, 30 cm long, with a wooden handle at one end. When making, first cut the mutton into thin slices with a square of 3 cm, then put the iron solder in turn, and then put it on the barbecue trough. While roasting with coal fire, sprinkle salt, Chili powder, cumin powder and other seasonings on the mutton, and roast it for about 3-5 minutes on the other side, and you can eat it in a few minutes. Peisi Chen and Zhu Shimao's sketch "Mutton kebabs" made Turpan's flavor snacks famous all over the country.
mutton shish kebab
Kebab is the most famous ethnic snack. Few Chinese and foreign guests who come to Hotan for sightseeing do not eat mutton kebabs.
The kebab is made by moxibustion in a special barbecue iron trough. The iron trough is divided into two layers, the middle partition is porous and charcoal is used as fuel. An iron drill for kebabs, 30 cm long, with a wooden handle at one end. When making, first cut the mutton into thin slices with a square of 3 cm, then put the iron solder in turn, and then put it on the barbecue trough. While roasting with charcoal fire, sprinkle salt, Chili powder, cumin powder and other seasonings on the mutton, and roast it for about 3-5 minutes on the other side, and you can eat it in a few minutes. The specific roasting method is as follows: cut fresh mutton and tail fat into thumb-sized meat pieces, each string is about six or seven pieces of meat. Several iron bars with good meat are arranged in the oven slot and ignited by a fan. After one side of the kebab is cooked, turn it over and bake the other side. The seasoning of kebabs can be determined according to the taste, or the skewered meat can be soaked in the paste made of white flour, eggs, seasoning and salt for a while before roasting. Delicious and nutritious, it is deeply loved by people of all ethnic groups. Besides mutton kebabs, mutton kebabs also include roast lamb liver kebabs, lamb loins kebabs, lamb spleen kebabs, and lamb intestines kebabs.
Hotan mutton kebab is the best in Xiaoerbake Township, Hotan City. There are not only traditional kebabs, but also roast lamb chops, which are more enjoyable to eat.
Roasted pork skewers
Ingredients:1000g clean pig Tongji, 500g onion.
Cooking: 50g cooking oil, 5g salt and a little pepper.
Cooking method: Wash the pork and cut it into 20 rectangles with a thickness of about 2 cm. Wash the onion and cut it into onion rings. Then put the diced meat into a meat grinder and mince it into mud. Spare.
Mix pork, salt, pepper and minced onion and marinate for about 3 hours. Remove the chopped green onion from the pork, put some cooking oil on it, string it into stainless steel drills and cook it slowly with charcoal fire. Decorate it with onion rings when eating.
Features: Strong fragrance.
Question 3: How to make kebabs delicious? condiments
Leg of lamb 500g sheep fat 100g
condiments
2 teaspoons of salt (10g) and Chili powder 1 tablespoon (15g).
Cumin powder 1 tablespoon (15g) and oil 1 tablespoon (15ml).
Metal clip baking pan oven insulating gloves long bamboo stick (about 20cm long)
working methods
1. Wash the leg of lamb, dry the water with a kitchen paper towel, and cut it into 2cm square diced meat with sheep fat.
2. Add salt, Chili powder, cumin powder and oil to the diced lamb leg, mix well and marinate for 15 minutes.
3. Brush the bamboo stick clean, dry the water, put the diced lamb leg on the bamboo stick in turn, and put 1 piece of sheep fat in the middle of each string (each string wears about 6-7 pieces of meat).
4. Spread the ground mutton kebabs (about 6-8 kebabs in the oven each time) neatly on the grill, and then bake them in the oven preheated to 180 degrees for 7 minutes.
Question 4: How to roast mutton kebabs?
Mutton (my leg of lamb)
Onion food
fresh milk
olive oil
Cooked sesame
cumin powder
chilli powder
five spice powder
Chinese prickly ash powder
Cumin grain
Fennel grain
Sugary food
Light soy sauce
Cooking wine
Recipe practice:
1. Ingredients: mutton (my leg of lamb), onion, cumin powder, pepper powder, spiced powder, Chili powder, cumin granules, fennel granules, sesame seeds, sugar, soy sauce, cooking wine, olive oil and milk.
2. Cut the mutton into dice-sized pieces.
Cut the onion into strips
4. Add shredded onion and salt to the mutton.
5. Refined sugar
6. Add shredded onion, salt, sugar, cumin powder, pepper powder, spiced powder, cumin granules, soy sauce, cooking wine, cumin granules, fennel granules, sesame granules, milk, olive oil and Chili powder (I didn't add them because the children wanted to eat them), cover them with plastic wrap and refrigerate them overnight.
7. cooking wine
8. Cumin powder
9.pepper
10. Spiced powder
1 1. Milk
12. Cumin, fennel, sesame,
13. Olive oil, Chili powder (not added because children want to eat)
14. After stirring evenly, cover with plastic wrap and put it in the refrigerator for one night.
15. Prepare the iron signature
17. Mutton kebabs
18. Spread tin foil on the baking tray, and put the kebabs on the baking tray.
19. You can take out some cumin and sesame seeds halfway.
20. Add Chili powder
2 1. Delicious mutton kebabs
Question 5: How to bake delicious mutton kebabs? My eldest brother runs a mutton kebab shop.
Question 6: How to make kebabs delicious?
Question 7: How to make kebabs delicious? How to pickle mutton? There is a secret to the roasting method of mutton kebabs!
1 mutton should not be too thin, and each string should have a piece of meat with a little fat.
The meat should not be too small, otherwise it will dry easily.
3 The meat pieces should be about the same size as possible, and cut into squares as much as possible ―― about 2x2cm.
Seasoning: salt, Chili noodles, cumin (granule or powder);
Preparation: cut the mutton into pieces of appropriate size, put them in a basin, and then (secret recipe):
1 Cut an onion into small pieces;
2. Pour in milk (the ratio of milk to meat is1:2);
3 mix well;
4 Cover with plastic wrap and put in the refrigerator for 20~30 minutes (the color of the meat will change if it takes too long);
A pile of 5-5-6 pieces of meat is too long to eat.
Baking process:
Roasting with open fire or iron plate tastes different. Open fire can bake the burnt flavor of cumin and pepper.
1 Put the kebabs in the oven, next to each other, and then evenly sprinkle with salt, Chili noodles and cumin (sprinkle with salt first,
Otherwise you won't see how much salt you spilled! )。
Don't turn it over in a hurry, take out a string and have a look. If it's brown and shiny, you can turn it over.
3 Turn the baked side up as far as possible (four to five strings, wrist rotation in the air 180 degrees! )。
4 then evenly sprinkle with salt, Chili noodles and cumin.
When it turns brown and shiny, break up the kebab, rub it against each other, and then tap it gently to remove the burnt pepper and cumin.
6 (saliva) flow, just fine! All right, eat!
How to eat:
Be sure to eat it while it is hot! Shut up when you squeak and bubble! Eat sideways with your teeth!
Mutton kebabs are very particular. Look at the following introduction:
"Mutton: My friend's buddy gets up at three or four o'clock every morning and rushes to the niujie market to wholesale fresh mutton, so it's a sheep's hind leg!
"Cutting meat: after you go home, you must first remove the muscles, brains and fat oil. Cut the meat into long strips first, and then cut it into thick slices with diagonal wires. This step is crucial! Cut the meat horizontally, without chewing the head or chewing along the line. If the sliced meat is too thick, the cost of mutton skewers will be high. If the sliced meat is too thin and cooked, there is nothing left and it can't be sold. Therefore, the boss must carefully choose the person responsible for cutting meat!
"Pickling: delicious kebabs must be pickled. Heat a pot of water and add chopped onion and black pepper. After cooling (be sure to let it cool, otherwise the mutton will be cooked), put it into the marinated 10 minute as the cut mutton, and you can wear it.
"String-wearing: A real string-wearing expert can wear small pieces of meat into big strings! The usual technique is twisting and pulling. Try again after reading it, and you will know what technical work is! In fact, what many people don't know is that the best people to eat mutton skewers are a group of Anhui people who specially wear mutton skewers for Xinjiang people. I didn't know how much it cost when I first wore a string 1.
Fuel: I thought it was charcoal, right? In fact, the real kebabs are roasted with raw coal. It will be chaotic when we get to Beijing. But burning with coal is delicious, I think!
Question 8: How to make a fragrant, tender and delicious mutton kebab (please ask professionals to answer).
Before baking, brush the food surface with oil or sauce, so that the food will not be burnt due to high temperature baking and can be absorbed evenly.
material
500g of fresh leg of lamb, 0/00g of fat mutton/kloc-,0/0g of salt/kloc-,0/5g of Chili powder/kloc-,0/5g of cumin powder/kloc-,5g of cumin grains/kloc-,and 0/5ml of oil/kloc-.
working methods
1. Wash the fresh leg of lamb with running water, then dry the water with a kitchen towel, cut into 2cm square fat diced mutton, add salt, Chili powder, cumin powder, cumin granules and oil, mix well and marinate for 20 minutes.
2. Wash the bamboo sticks, dry them, put the diced lamb leg and the diced fat mutton on the bamboo sticks at intervals, each string will wear about 6 or 7 pieces of meat, and then spread the worn mutton skewers evenly on the baking tray.
3. Ensure that the temperature adjustment knob of the oven is "180 degrees"; Turn the function knob to "heat the upper and lower pipes" and the time knob to 10 minute (or press the "baking" key, and adjust the temperature to 180 degrees and the time to 10 minute through the "timing" key and the "time/temperature" up and down keys). Put the baking tray into the oven cavity, and after 10 minutes, take out the roasted mutton skewers and eat them.
Question 9: How to eat mutton skewers is more delicious? The cuisine and efficacy of mutton kebabs are introduced in detail: northwest cuisine taste: slightly spicy technology: material of open-hearth kebabs: main ingredient: mutton (fine) 2000g, auxiliary material: onion (white skin) 150g, seasoning: salt 40g, Chili powder 30g, cumin 50g. The characteristics of mutton kebabs are: ruddy flesh, fragrant outside and soft inside. Teach you how to make kebabs, how to make kebabs delicious 1. Cut mutton into small thick slices; 2. Chop the onion (onion); 3. Then mix the mutton slices and shallots and marinate for about half an hour; 4. String mutton slices into 15 strings with iron bars; 5. Burn the special iron trough with charcoal, put the mutton skewers on the iron trough, sprinkle with salt, Chili powder and cumin powder, and bake for about 5 minutes; 6. Turn over and sprinkle with salt, Chili powder and cumin powder, and continue to bake for about 5 minutes until cooked. Tips for making mutton kebabs: 1. Mutton should be lean or fat and thin, and the fascia should be removed. The finished product is soft, tender and delicious, and those with tendons must chew it. 2. Cumin powder is a unique spice in Xinjiang, which looks like star anise and has a special fragrance after grinding into powder. If you don't use cumin powder, it's not an authentic Xinjiang kebab.
Question 10: How to cook barbecue ingredients and how to sprinkle them on mutton kebabs? How/steps?
1
Mutton chooses hind leg meat.
It is especially important to choose mutton from mutton skewers. You can't have meat from sheep, and you can't have meat with thick skin. Be sure to choose the leg of lamb, preferably the meat of the hind leg of sheep, which is firm and elastic with thin skin and few fascia, so it is best to choose the meat of the hind leg of lamb kebabs!
2
Fat and thin match perfectly.
Another key to delicious kebabs is fat and thin collocation. Don't only skewer lean meat, not fat meat, because the mutton skewers baked in that way are dry, with a single taste and no fragrance. It is best to string 1-2 pieces of fat on a kebab, so that the kebab is fragrant but not greasy.
three
After cutting, it needs to be pickled.
It is advisable to cut the meat of mutton skewers into cubes of one centimeter size. After cutting, sprinkle with seasoning and marinate for half an hour to make the meat fully tasty. The advantage of this is that it is convenient to taste. When baking, just sprinkle some pepper noodles and cumin powder to add icing on the cake.
four
It is best to make your own seasoning.
Although all kinds of barbecue seasonings are sold in supermarkets, Xinjie 20 1 suggests not to buy finished packages, and it is best to make your own ingredients. The finished barbecue materials are convenient, but the taste is single. Since you make your own kebabs, the seasoning can be prepared according to your own taste. Isn't this better? Xinjie 20 1 summarizes the common seasonings: spiced powder (seasoning), oyster sauce (refreshing), salt (seasoning), soy sauce (coloring), cumin powder (seasoning), Chili powder (seasoning), sesame (seasoning) and onion (removing fishy smell).
five
Diversification of skewer tools
Now there are all kinds of tools for kebabs. At home, kebabs can be baked in the oven or electric baking pan. When they go outdoors, they can bake in the oven with anthracite or fruit trees. All can be roasted with rich flavor, and the tools needed for kebabs can be determined according to their own situation.
six
Eat fruits and vegetables after kebabs
Mutton itself is a kind of warm food. After roasting, it is a kind of food that is easy to get angry and indigestion after eating too much. It is recommended to eat no more than 20 kebabs at a time. Eat more fruits and vegetables and drink more water after meals. If possible, it is better to drink some yogurt or scented tea, which can also relieve greasy.