Ziran mutton kebab
Ingredients: 380g of leg of lamb.
Ingredients: salt 4g, cumin powder 10g, Chili powder 10g, peanut oil 15g.
Bacon: In our place, whether it is a food stall or a stall or a homemade kebab, it must be preserved in advance. Cut the bought meat, usually pork tenderloin, into small pieces of roasted meat, pour in soy sauce, add salt, pepper, pepper and aniseed powder, add onion strips and pour in vegetable oil for curing. The longer the pickling time, the better. But one thing needs to be noted, you can't put too much salt, or it will become more and more salty.
Exercise:
1. Wash the mutton and cut it into square thick slices.
2. Put the cut mutton into a bowl, add salt, mix well, and let it stand for curing 10 minute. Fresh mutton is roasted raw, so long as enough salt is put, it tastes delicious, and the ratio of meat to salt is 100: 1.
3. Add cumin powder and Chili powder and mix well. Add as much cumin and Chili powder as possible to make the unique cumin spicy.
4. Add cooking oil and stir well. Mutton itself doesn't have much oil, so it must be wrapped in some oil before roasting, just like the mutton skewers on the street are brushed with oil while roasting.
5. Put the mutton wrapped in seasoning on the kebab in turn.
6. Insert the kebab into the kebab again, and fasten the top lock for smooth rotation during baking. Install the skewer into the shaft hole.
7. Cover the pan and bake at 165℃ 12 minutes. You can see that the mutton is roasted until the oil drips from the glass cover.
Wear string: Because the pickled string tastes heavy and slippery, it is safe and hygienic to wear disposable gloves. There are also people in the kebab shop who wear kebabs specially. They wear a bunch of 10 cents. Generally, a bunch of meat is five pieces, four pieces of red meat clips 1 piece of white meat, which will be fat and thin, and it will not be greasy to eat.
Mutton kebabs: Generally, they are charcoal kebabs made by machines. The choice of heat is very important: fresh charcoal fire smells of smoke, and it is easy to paste if it is too strong. The best fire is the state of fire, and what is baked is tender in the outside. Moreover, compared with bamboo sticks, steel sticks have faster heat transfer, even exposure to fire, and better taste and mouthfeel.
? Nutritional components of mutton: protein content is high, but fat content is low, which is lower than pork and beef. Mutton is also rich in vitamins B 1, B2, B6 and trace elements such as iron, zinc and iodine. Mutton is tender and easy to digest and absorb.