The freshness of ingredients is the key to ensure the delicious dishes. After repeated freezing, during thawing and refreezing, the protein and moisture contained in mutton will be greatly lost, and the roasted mutton will shrink seriously and become dry and unpalatable. The first things to prepare for outdoor barbecue are: folding tables and chairs, carbon oven, fruit charcoal, iron label, ingredients, condiments (salt, monosodium glutamate, oil, cumin, sesame, Chili sauce, etc. ), drinks, tableware, fire water.
You can't use a charcoal stove to roast mutton kebabs at home, nor can you use the balcony. You can't stand the smell of barbecue. If it's an open balcony, it's ok. Besides, this is an extraordinary period. It doesn't matter if you roast mutton kebabs in the oven. If you have an oven at home, you should make full use of it, especially if you roast a handful of lean meat. Because lean meat doesn't leak oil, mutton kebabs are easy to dry. So brush the oil in time and brush it several times. The mutton string soaked in oil can avoid uneven heating when roasting, under the moisture of oil.
First, choose not to be too thin. Cut the mutton into small cubes, not too big. It's better to cut some sheep fat cubes, which are smaller than mutton cubes. Marinate with onion, soy sauce, chicken essence, monosodium glutamate and a little soy sauce for about half an hour. First, cut the meat not too small. Second, heat is very important. Dry when the fire is small for a long time, and burn when it is big. Third, sheep oil must be strung in mutton skewers to enhance fragrance and lock water.