Pickling method of mutton skewers:
Method 1:
Ingredients: starch, spiced noodles, salt, cooking wine, sesame oil, cumin noodles, chicken essence, soy sauce and eggs.
Steps:
1, clean the mutton first, and then cut it into small pieces, about 3 cm long and 2 cm wide. Don't cut it too big, it will not be cooked well when making mutton kebabs.
2. Put the mutton skewers into a larger basin, add the eggs (whole raw) and the right amount of cooking wine, starch and soy sauce and mix well.
3. After the mutton skewers are colored and mixed well, add the appropriate amount of spiced noodles, salt, chicken essence and cumin noodles and mix well.
4. Finally, pour a few drops of sesame oil and marinate for 30-50 minutes.
Method 2:
Ingredients: 500g lean mutton (leg meat is the best), 0/5g salt/kloc-,5g pepper, 50g sesame, 3g fennel, 5g cumin, 5g pepper powder, 0/5g flour/kloc-,a little monosodium glutamate and a little chilli powder.
1, remove the fascia from the lean mutton, wash the blood, cut into small pieces and put them in the basin.
2. Add salt, sesame, pepper, cumin, fennel, pepper powder, flour and flavor in turn, knead and mix well, and marinate for more than two hours.
3. Pinch the small pieces of mutton wrapped in thick paste seasoning on the bamboo stick by hand (each string can wear 8-10).
4. Put the mutton kebabs horizontally on the lighted and sizzling charcoal oven, stir them and roast them until they are cooked on both sides until they are oily (if you like spicy food, you can sprinkle a little Chili powder).
Method 3:
Ingredients: fresh mutton (leg meat is the best), onion (small half), fennel seeds, spiced powder, Chili noodles, pepper noodles, sugar, soy sauce and salt.
Pickling of mutton kebabs;
1, remove the white ribs from the mutton and cut it into pieces with a thickness of 1cm and a length of about 3-4cm. It is better to have fat and thin pieces, which are more fragrant. If you are really worried about oil quality, you can remove the fat first.
2. Cut the onion into pieces and put it into the mutton block. Add a spoonful of spiced powder, a spoonful of fennel seeds, a spoonful of soy sauce, a spoonful of sugar, a proper amount of pepper noodles, pepper noodles and salt and mix well.
3. Cover the mixed mutton with plastic wrap and put it in the refrigerator. Marinate it for one night and it tastes best. Take it out in the middle and mix it several times.
How to pickle homemade kebabs?
Fifteen grams of salt, a little soy sauce, ten grams of monosodium glutamate and five grams of tender meat are added to a catty of mutton; Four to five slices of onion and ginger (ginger powder is also acceptable), one egg (clear) and a little water, mix well, and marinate for one hour to make a string.
Xinjiang kebab
Raw material formula lean mutton 500g salt15g pepper 5g sesame 50g fennel 3g cumin 5g pepper powder 5g flour15g seasoning (Chili powder) a little thirteen spices.
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, pepper powder, flour and monosodium glutamate, knead and mix well, and pickle 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).
3. Put the mutton kebabs horizontally on a lighted and sizzling charcoal oven, stir them and roast them until they are cooked on both sides until they are oily (like spicy food, you can sprinkle a little Chili powder).
Mutton kebabs formula: mutton, onion, milk, egg white, cumin, Chili noodles, cooking wine, salt, small amount of salad oil, oil consumption, spiced powder, sugar, monosodium glutamate, chicken essence, baking soda and dry starch supplement: add some shrimp oil if possible.
The main raw material of kebabs is mutton, and the condiments are salt, cumin, dried Chili flour and onion. One or two-year-old sheep are the best mutton, and the lamb of that year is the best. First, cut the mutton into pieces of moderate thickness and fat, put them in a pot, mix them with salt and chopped onions, marinate for 20 minutes or half an hour, then string them on a special pig iron brazing rod, wrap them with eggs or flour for freshness, and roast them. When the mutton is skewered to 70% maturity, sprinkle a proper amount of cumin and dried Chili noodles. Baked mutton kebabs should be crisp outside, tender inside, salty and spicy, and rich in cumin flavor.
Method of curing barbecue: (Mainland)
First, cut the mutton into pieces of moderate size and thickness, put them in a pot, and soak them in salt, chicken essence, black pepper, onion, ginger and garlic powder, shredded onion, apple powder, honey, soy sauce, wine, white vinegar, eggs, dried tangerine peel, cumin powder and spiced powder for one night. Personally, I think adding pear juice tastes better! Soak it in lemon water and sprinkle some starch, the meat will be more tender! Buy fresh mutton and bamboo sticks from the supermarket (optional type: iron),
Seasoning: cumin powder, Chili powder, salt, tomato sauce, etc. (you can choose according to your own taste). Marinate the kebabs and minced onions for half an hour before baking. Stir with eggs, monosodium glutamate, Chili oil, pepper oil, sugar, soy sauce and sesame oil, and simmer for about 30 minutes.
Remove fascia from lean mutton, wash blood, cut into small pieces, put into a pot, add salt, sesame, pepper, cumin, fennel, onion, pepper powder, eggs (scattered), flour and monosodium glutamate, knead and mix well, and pickle for 2 hours.
Slice the meat first, chop the onion, and mix the meat and onion well. Wear skewers after 30 minutes, and mix them well. Just dip the skewers in dry starch before the exam.
First, cut fresh mutton and tail sheep oil into pieces with a thumb size of about 3 square centimeters square, and each piece is thin and fat. Then mix them with fat and thin, and string them one by one on a special iron brazing rod, with about six or seven pieces of meat in each string. Add seasoning to the soy sauce and mix well. Brush the soy sauce on the meat as you bake. Iron drill for kebabs, 30 cm long, with a wooden handle at one end. In the past, the drills used to make kebabs were all wood drills cut from thin strips of red willow. Now, this primitive wood brazing is not easy to see. After the meat is put on, it is evenly distributed on the trough-shaped iron barbecue stove burning anthracite. The iron trough is divided into upper and lower layers, and the middle partition is porous, using anthracite as fuel. Roast with coal fire, fan the fire with a fan, sprinkle with refined salt,
Seasonings such as Chili powder and cumin powder, wait for about 3 ~ 5 minutes until one side is sauce red, turn the other side in the same way, turn it up and down for a few minutes, and then brush sesame oil on both sides to eat. You can also soak the skewered meat in the paste prepared with white flour, eggs, seasoning and salt for a while before baking, which is delicious and nutritious.
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