Taste menu
Although it is early autumn, it is still a good season for Lu Chuan. It is also quite enjoyable for a few friends or colleagues to make an appointment with Lu Chuanju. To say that the delicious and affordable mutton kebabs are of course baked by themselves. The merchant's food is delicious, but the price is not worthwhile. One more thing, it can test my practical ability. As a foodie, I decided to do it myself and give it to my family and friends cleanly and safely.
In fact, it is nothing more than a matter of detail. The leg of lamb should be fat and thin, including the unique pickling method. Bamboo sticks must be soaked in water, and each string must have two pieces of fat, so that they are full and very fragrant. Fat meat is the soul of mutton kebabs. It can be baked in more than an hour after it is put on, and there is no tender meat powder or the like. The taste of mutton skewers made in this way kills all the barbecue shops I have been to.
Lamb Kebabs
Ingredients: leg of lamb, egg, onion, ginger,
Seasoning: white pepper, cumin powder, salt, Chili powder, vegetable oil.
1. Choose fresh leg of lamb in the market. I used 700 grams of leg of lamb, washed and drained, removed the white fascia, and cut it into small pieces with big knuckles along the meat direction.
2, the leg of lamb should be so fat and thin, it tastes good when roasted, and it is not firewood at all. If you buy it in the vegetable market, you will say that it is used as mutton skewers. The boss knows how to cut meat.
3. Next, it will be pickled. Put the cut meat into a pot, add half a spoonful of white pepper, half a spoonful of cumin powder, one spoonful of salt, half a spoonful of Chili powder and three spoonfuls of vegetable oil, and stir evenly with disposable gloves. Add onion and ginger slices at the same time. Don't cut too much onion. Cut ginger into powder.
After marinating for five minutes, add two eggs. Eggs can make mutton more tender and smooth. Also, mix well with gloves so that every piece of meat is evenly wrapped.
4. When it is finished, cover it with a layer of plastic wrap and marinate it in the refrigerator for at least two hours. If you are not in a hurry, marinate it for one night to make the mutton fully tasty.
5. If it is a bamboo stick, soak it in water for more than half an hour in advance to avoid burns. If it is stainless steel, just wear meat directly. Two or three pieces of lean meat are mixed with one piece of fat meat, and the fat meat is sandwiched in the middle. Mutton kebabs have no fat, so they don't smell at all. A kilo of meat can probably wear 10 string, and your family must have eaten enough.
6. You don't need to brush oil when baking. During the heating process, mutton will leak oil. You can use a carbon oven or an electric oven outdoors, and spread a layer of tin foil on the baking tray. The dripping oil will not pollute the oven.
7. Put the mutton kebabs in the middle of the grill at regular intervals, and adjust the salt content according to your own taste. Adjust the oven to 265,438+05 degrees, and bake for 65,438+04 ~ 65,438+06 minutes. If you like it tender, it will take 65,438+04 minutes. If you like it older, it will take 65,65 minutes.
8. Sprinkle a little Chili powder and barbecue sauce on the surface of the kebab before eating. At this time, the mutton skewers are delicious and the meat is delicious.
Skill summary
1, mutton skewers don't need too much seasoning, that's enough, don't lose the flavor of mutton itself.
2. The quality of mutton is very important, and the fat part must be indispensable, and the taste of fat meat is fragrant.
3, choose fresh sheep hind leg meat, firm and elastic, with less thick skin and fascia, and moderate fat and thin.
4, mutton curing time must be enough, the longer the better, at least 2 hours.