Roast mutton needs special equipment. When there is no such equipment at home, you can fry mutton kebabs, which taste the same as kebabs. The method is to slice 500 grams of clean mutton, take 25 grams of onion, refined salt, a little pepper powder and a little cumin powder (if there is no cumin powder, you can use 1 0g white vinegar and a little pepper instead), chop the onion and mix well with the above seasonings, marinate the sliced mutton for1hour, and then string the meat slices with thin bamboo sticks.
When peanut oil is burned to 80% maturity, put the mutton string into the pot, stir-fry it in time and fry it until golden brown.
If there is no mutton, you can also use pork belly instead, which is delicious.
pickled vegetables
A catty of mutton is added with 15g salt, a little soy sauce, 10g monosodium glutamate and 5g tender meat powder; 4-5 slices of onion and ginger (ginger powder is also acceptable), add an egg and a little water, mix well, and marinate for one hour in a string.
Xinjiang kebab
Ingredients: lean mutton 500g, refined salt 15g, pepper 5g, sesame 50g, fennel 3g, cumin 5g, pepper powder 5g, flour 15g, a little seasoning (Chili powder).
manufacturing method
Remove fascia from lean mutton, wash blood, cut into small pieces, put into a basin, add refined salt, sesame, pepper, cumin, fennel, pepper powder, flour and monosodium glutamate, and knead well.
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).
Formula of mutton kebabs: mutton, onion, milk, egg white, cumin, Chili noodles, cooking wine, a little salt, salad oil, spiced powder, sugar, monosodium glutamate, chicken essence, baking soda, dried starch, and supplement: add shrimp oil if possible.
The main raw material of mutton kebabs is mutton, and the seasoning is salt, cumin and dried Chili noodles. Wheat flour, onion, etc. One-or two-year-old sheep are the best mutton, and the mutton of that year is the best. First, cut the mutton into pieces with moderate thickness and fat and thin, put it in a pot, mix it with salt and chopped green onion, marinate it for 20 minutes or half an hour, then string it on a special pig iron brazing rod, wrap it with eggs or flour to keep it fresh, and bake it. When the mutton skewers reach 70% maturity, sprinkle some cumin and dried Chili noodles. The kebabs should be crispy outside and tender inside, salty and spicy, and the cumin flavor is rich. Such kebabs are delicious and appetizing when eaten hot. Especially in cold weather, guests sit in front of the oven with a bunch of red grapes to keep warm, and spicy and fragrant mutton skewers can warm their appetite, and then they can drink a few glasses of wine, which is really interesting and unique.