Simply saying that the selected meat is old is not entirely true, but there is a problem in the middle of curing and baking.
Clean the whole lamb, then cut it into pieces, chop the onion (purple onion is the best choice), add white pepper or black pepper according to personal preference, add a little salty salt, stir the tender meat powder evenly, then pour a little clear oil and stir it evenly. You can also wear it directly after curing for a while, and buy some sheep tail oil and cut it into pieces, one lean meat and one sheep tail oil. Usually 3? 5 pieces of meat are a string, and the worn kebab is held in the palm of your hand so that it is solid.
When roasting, first make charcoal into a hard fire (no flames whimper upward), and the fire will quickly lock the moisture in the mutton string. Pull the charcoal over again and change it to a low fire, brush it with a layer of clear oil, roast it, then sprinkle salt, and roast it when it is fast cooked. Sprinkle cumin Chili noodles and sesame seeds.
You can use garlic chili sauce, chili sauce, Agapo, beer mixed with some chili sauce, and then brush it and bake it before spreading cumin peppers.
You can also add water to garlic rice and beat it into garlic juice with a soymilk machine. It is also very good to pour garlic juice into hot oil and pepper noodles, and fry garlic juice as a brush sauce.
Kebabs are basically roasted, but they are delicious or not.
The kebabs are very delicious snacks. In the cold night of winter, under the dim street light, you need ten kebabs and a small bottle of white wine, which makes you feel the best. The heat of white wine slides down your throat into your stomach, and your body becomes warm. After eating a few kebabs, you feel that everything is beautiful. This is the magic of mutton skewers.
There may be three reasons why you can't chew your own kebabs. One reason is that the meat quality is not good or you don't choose the right part. For example, lamb tenderloin and rib are the best for kebabs, followed by leg meat, and the front legs are a little worse, so other parts will not work. If you accidentally use mutton chop, that is, the meat on the belly of sheep, you will definitely not bite, so it is recommended to use lamb tenderloin or rib.
The second reason may be that the heat is not well grasped, that is, the meat is roasted for a long time, and the tenderness of the meat is mainly maintained by moisture. If the roasting time is too long and the moisture in the meat passes away, it will definitely be old. When roasting, you must brush the oil several times, so as to make the mutton kebabs tender outside and effectively seal the moisture inside.
The third is that a lot of tender meat powder will be put in the mutton kebabs outside when they are pickled, but these things are generally not put at home, which is not good for your health, so this is also the reason why the tenderness is not as good as that of the mutton kebabs outside, but as long as you pay attention to the first two points, especially if you don't overdo it, you can generally bake mutton kebabs with considerable tenderness.
I'll teach you a pickling method. Have a look.
Pickling formula of mutton skewers';
6 kg of sheep's hind leg meat, 5 g of sheep's tail oil 1 kg, 30 g of chicken powder, 20 g of flavored powder 10, 20 g of spiced powder 10, 5 g of salt and 5 eggs. 300g of onion, 20g of edible oil and 0/45g of chili powder/kloc-are used for coloring. Pepper10g, spicy and fresh 5g.
Barbecue wants to taste good, nothing more than these points!
First, the selected ingredients. To choose tender mutton, it is best to choose lamb, and old mutton is old. I often buy it, and when I get familiar with the stall owner, I will naturally bring you tender mutton.
Second, about simmering. Many people say that kebabs are delicious and must be simmered. In fact, this is not the case. Really good tender mutton does not need to be simmered, but fresh and direct roasting tastes very good. If the simmering is also very simple, after the kebab is diced, add a small amount of star anise, pepper powder, onion, eggs and salad oil in order and put it in the refrigerator for 20 minutes. Remember that if you want to put Pharaoh's head seasoning, you must trace it. Pharaoh's head is too strong! Why this order, because after buying meat from the market, the meat will inevitably lose some water. Adding eggs can properly replenish water and bake the meat tender. Finally, a small amount of salad oil is added to wrap the diced meat to lock the moisture and taste.
Third, about fire. Whether it is machine-made carbon or charcoal (fast carbon), it must be burned until it is red. When it is not fully burned or roasted with open fire, the kebab will be black! Prepare some carbon by the fire when grilling kebabs. Don't be afraid to waste it, because the roast taste is the best when it is red. When it is red, there is no fierce fire, and the temperature is high, which can directly lock the moisture of kebabs, so that kebabs are tender! Turn white on one side, turn it over, turn it white again, and cut it off. According to the size of kebabs, you can turn it over several times. If someone likes the taste of roasted meat, say something else. It is also a reason why the kebabs baked by some people are hard and unpalatable, and the soft carbon is insufficient, resulting in a long baking time and loss of water.
Fourth, about spices. As far as kebabs are concerned, I prefer the original flavor, and I don't use too much seasoning, only use cumin, Chili powder and salt. If you want to use other flavors, remember to put the kebabs after they are cooked. If you put them early, the kebabs are easy to paste. Because many BBQ sauces contain sugar, they are easy to coke.
The order of seasoning: the kebabs turn white and put salt, and then add cumin and Chili powder. The oil on the kebabs is stuck with cumin and Chili powder to bake out the fragrance, and the Chili flavor comes out and becomes shiny.
5. About baking labels. Beginners must use steel labels, because the string is easy to wear and burns constantly when baking. Bamboo sticks have burrs, and it is difficult to wear them. Barbecue shops use bamboo sticks because there are many packaged customers and the cost of steel sticks is high.
Choose mutton, the first choice is lamb rib, which is reasonable in fat and thin. If you don't like it too expensive, choose lamb front leg meat, except mutton health. Choosing the right meat is to cut the meat, try to cut it into strips with uniform size of two centimeters and one centimeter long, and then match the fat and thin. Next, marinate it with seasoning. My habit is to marinate it for 40 minutes to an hour. Moreover, the salted mutton is particularly easy to cook, so it doesn't need too much fire when baking. And if the mutton can't be chewed, there is another thing. It took a long time to cook with a pressure cooker. Later, I compared several mutton sellers in the market and found that some mutton was good, so I often bought it. Now mutton is consumed a lot every day. Basically, the sheep bought in the market are tender, and it is possible to meet old sheep occasionally. Just try to find those mutton shops that sit in stalls to buy it.
First of all, the meat quality is very demanding. The meat quality of old sheep is relatively old, so it is generally recommended not to use it. Lamb's meat is delicious and tender, and it tastes rich and memorable. Of course, it is the first choice for barbecue.
Followed by baking time. Roasted mutton is basically roasted in the oven for more than ten minutes in the north. When roasting, a little seasoning will be added. Then, put it on the table and bake it. At this time, it is basically eating while baking. According to everyone's different tastes, add some seasonings and eat while it is hot. Roast mutton at this time, the fragrance is scattered outside, making people drool. In a word, Xiang.
Finally, it is to drink heavily and eat meat in chunks. Eating meat without drinking makes it tasteless. While eating meat, drink wine, which makes the meat fragrant, and the meat has been fragrant. Mutual gain, delicious.
As for the problem of chewiness, I think the first is that you used roast mutton, and the meat quality is not good. Secondly, the barbecue time may be too short, or the heat is not enough. I suggest you consider these three aspects. I believe that you can also make delicious food that everyone praises.
In fact, a lot of mutton sold by merchants will add "tender meat powder" to it. The roasted mutton is very rotten and delicious. The most important thing is that it doesn't take too long to bake, but it is definitely unhealthy to add such things. Personally, it is not recommended to use such things. Although it is not chewy, it is healthy!
You can roast more, choose mutton, choose hind leg meat, the meat tendon is not less, and it is easy to cook.