Grilled lamb kebab seasoning recipe
Lamb kebab marinade process and seasoning ratio:
Chinese barbecue and western barbecue marinade is the biggest difference is that: Chinese barbecue marinade to be more complex than the western barbecue, there are two main aspects:
1. Chinese marinade is generally to be added to the spice water, loosening agent and other tenderizer, and the western barbecue is generally very little marinade, and pay attention to the Retain the original flavor of the raw materials, and in the barbecue generally add sauce for barbecue;
2. Chinese barbecue meat ingredients need to be refrigerated after the marinade, while the Western barbecue according to the taste of the guests at any time after the seasoning.
3. Western-style commonly used barbecue sauces such as: black pepper sauce, steak barbecue sauce, etc.; Chinese marinade more spices, such as five-spice powder, cumin, etc.. Currently there are also many places with sauce marinade, such as barbecue seafood.
The following to ordinary grilled lamb kebab marinade to do a little interpretation.
Xinjiang grilled lamb kebabs seasoned with cumin and chili noodles, grilled over an open flame without open flame, seasoned while grilling, spicy and fresh, with a long aftertaste.
The following is an introduction to the selection of ingredients, production, seasoning and its key to the operation of Xinjiang lamb kebabs.
1, the selection of materials:
Sheep have goat and sheep points, goat sex manic, so most people like to eat sheep. When making lamb kebabs, generally take the hind leg of the sheep, because of its meat fine, fat and thin appropriate.
2, marinade:
Take the net lamb hind leg 500 grams of meat, put into the water rinsing clean, filtered dry water, cut into 5 cm in diameter, about 1 cm thick block, with 20 grams of onion, 1 egg, 3 grams of salt, 20 grams of flour, add the right amount of water marinade for 30 minutes.
Roasted lamb kebab seasoning recipe
3, wear system:
Take a bamboo skewer, take the meat in the left hand and lay it flat, pass the bamboo skewer from the back of the meat, the front through, and then from the middle of the front through the back, and finally from the front through the back, as far as possible, the meat will be worn to a flat, even thickness.
4, seasoning:
Put the lamb kebabs on an unlit fire and grill for 3 minutes, turning them over while grilling, while sprinkling 5 grams of cumin noodles and 5 grams of chili pepper that is ready.
The dish master to remind the key:
1. Select more meat, meat fine sheep hind leg is better, the front leg of the second, should not be selected belly gear, sheep neck and other parts.
2. Cutting should not be too big, too big to mature, baking time long lamb dry, faggot; cut too small, easy to scorch.
3. marinade should not be added MSG, tenderizing powder and other fresh, tender substances, because the temperature is too high will make the MSG, tenderizing powder, etc. deterioration, the taste is also strange, affecting the taste.
4. Roasted must be no open flame, preferably non-smoking charcoal. In addition to lamb, others such as lamb belly, lamb heart, lamb liver, lamb waist, lamb intestines, etc. can also be prepared in the same way, but slightly different in the processing treatment.
Mainland lamb kebab marinade process and spice water ratio:
Chinese barbecue and Western barbecue marinade is the biggest difference is that: Chinese barbecue marinade to be more complex than the Western barbecue, there are two main aspects:
1. Chinese marinade is generally to be added to the spice water, loosening the meat agent and other tenderizing materials, while the Western barbecue is generally very little marinade, and pay attention to the preservation of raw materials of the original flavor, and in the Barbecue generally add sauce for barbecue;
2. Chinese barbecue meat ingredients need to be refrigerated after the marinade, while the Western barbecue according to the guest's taste at any time after the seasoning.
3. Western-style commonly used barbecue sauces such as: black pepper sauce, steak barbecue sauce, etc.; Chinese marinade more spices, such as five-spice powder, cumin, etc.. Currently there are also many places with sauce marinade, such as barbecue seafood.
The following to ordinary grilled lamb kebab marinade to do a little interpretation.
Practice:
(1) choose Ximeng fine lamb 5 kg, 500 grams of sheep's tail oil, respectively, with a knife cut into 2
.5 cm square block, incorporated into the basin, in stages, add 1.5------1 kg of spice water stirring, the amount of water added each time for 250 grams, plus two times and then add 50 grams of refined salt, 45 grams of monosodium glutamate, 25 grams of chicken essence, Wang Shouyi buns spice powder 20 grams, 250 grams of round onion granules, 50 grams of white wine, and then add the end in stages, stirring vigorously until sticky.
(2) skewer the lamb with bamboo sticks, neatly placed on a flat plate, into the refrigerator for 2 hours can be grilled, grilled lamb can be sprinkled with chili powder, cumin powder.
Roasted lamb kebab seasoning recipe
Spice water ratio:
Pot into the water 7.5 dry grams of boiling, add cleaned peppercorns, star anise 25 grams each, 20 grams of cumin, 15 grams of cumin, simmering over medium heat for 45 minutes, the leftover material water in 3 kg or so when the fire, cooled and standby.
Combination marinade recipe and related dishes example:
Holiday grill bar bar barbecue varieties have more than a hundred, but the marinade is only six. Any one of the marinades can marinate a class of ingredients, and any combination of several marinades can also develop unexpected barbecue flavors.
Six kinds of marinade combination formula: A B C D E F material powder cleverly match the scholar kebab
A material:
Pork ribs flavor, salt, monosodium glutamate 12 grams each, Yixing 5 grams of fresh pigment, 8 grams of sugar, 10 grams of tenderizing powder, sand ginger powder, ethyl maltol 2 grams. Applicable to small seafood category.
B Ingredients:
King Meat Treasure 9g, Star Anise Powder 6g, Pericarp Powder 8g, Granulated Sugar, Chili Powder, Fennel Powder 5g each, Salt, MSG, Garlic Powder, Five Spice Powder 10g each, Sesame Seeds 4g. Suitable for poultry, such as chicken.
Material C:
10 grams each of cumin powder, salt, MSG, thirteen spices, 6 grams of thyme, 3 grams of cinnamon powder, 2 grams each of clove powder and crushed peanuts, and 8 grams each of beef extract powder and chili powder. Suitable for beef and mushrooms.
D Ingredients:
20g of chili powder, 8g each of cumin powder, sesame powder, and lamb essence powder, 4g of cumin powder, 6g each of salt and monosodium glutamate, 3g of crushed peanuts,
4g of double-winged aroma-enhancing powder. Suitable for grilled lamb chops, grilled lamb loin, grilled lamb eggs.
E Ingredients:
6g each of beef extract powder and garlic powder, 2g of pepper powder, 3g of coriander powder 10g each of salt and monosodium glutamate, 4g of ethyl maltol, 15g of seafood sauce, 5g of chicken powder. Suitable for soy products.
F Ingredients:
15g of chili powder, 6g of meat tenderizer, 5g each of sago powder and rosemary, 3g of pepper powder, 4g of basil leaves, 10g each of cumin powder, salt and MSG. Suitable for small fish and meat tenders.
The marinade, prepared according to the following formula, can be used to marinate the ingredients after the initial processing, and then grilled directly on the table.