First, the mutton is diced and put into the pot. Add onion, ginger slices, garlic slices and a little white pepper to the pot. According to the amount of mutton, add an egg white, grab it evenly by hand, marinate it for more than half an hour, and string it directly. No salt.

The mutton skewers made by this method can ensure the baking process and make the mutton skewers tender outside and full inside. Recommend one to try.

Curing and baking kebabs;

Raw materials:

50 grams of mutton (front shoulder meat).

Seasoning:

15g D+E+F combined marinade, 5g scallion oil, 6g secret cumin powder (see below) and 2g Chili powder.

Production method:

Wash (1) mutton, cut it into small pieces 1.5 cm square, and marinate it with the combination for 30 minutes.

(2) Preheat the oven to medium heat, string the mutton with steel skewers, put it in the oven, brush it with oil, bake it for about 8 minutes, and sprinkle with the secret cumin and Chili powder.

Key:

1, this kebab is spicy and delicious with excellent meat quality. You must choose the front shoulder of Shenmu sheep in Yulin city, and the meat below the chest is not needed to ensure the best taste of mutton kebabs.

2. Try to cut the mutton into pieces, so as not to shrink when roasting, resulting in different sizes of mutton pieces, which will affect the appearance.

Curing and baking roasted beef tendon;

Raw materials:

20 grams of imported beef tendon.

Seasoning:

5 grams of onion oil, 8 grams of garlic hot sauce, 6 grams of E+F binding powder, and secret cumin powder (see below).

Production method:

(1) Thaw the beef tendon, rub it with cooking wine, then put it into the old brine soup and press it in a pressure cooker for 45 minutes, take out the pieces cut into pieces 1 cm square, marinate them in E+F combined brine for 40 minutes, and wear them with steel tags.

(2) Preheat the oven to medium heat, add water to sell beef tendon, bake in the oven for about 4 minutes, brush with oil, bake for 1 minute, brush with garlic hot sauce, and sprinkle with secret cumin powder.

Old brine production:

20g of salt, monosodium glutamate, dried pepper, 5g of pepper, chicken juice 10g, 5kg of clear water, star anise, fragrant leaves 15g, clove, dried tangerine peel 10g, 8g of pepper and fennel, 5g of cinnamon and 20g of soy sauce.

Key:

1, the beef tendon should be dipped in water before baking to prevent excessive water loss and affect the taste.

2. In addition, when baking the raw material of tendon, you can add some mature vinegar to make the raw material soft and elastic after baking.