With the grain of lamb perpendicular to the line on the line, that lamb is easier to bite. In fact, not only is the lamb, what meat is the same
How to do lamb kebabs with mutton cut to cook
, mutton picking off the white tendons cut into a thick 1cm, about 3-4cm long block, preferably fat and thin meat block so more fragrant;
How to cut lamb kebabs to wear
Mutton is now very expensive, the volume of the small is not so much to pay attention to the mutton rows can be Single wear, the rest of the tendons more removed to single wear, the rest of the wear string. Beef ribs are the best, sell meat tendons
on the brain, seed cover top wire cut thick slices or cut strips can be. Rear leg meat is too hard to grill. Pork cut diagonally and horizontally. Mutton texture messy love how to cut how to cut.
How to cut the meat of the lamb kebabs look good and big?
That depends on how big your stove, the general situation of lamb are 5 wear together, fat and thin, the first to wear thin and then fat, and so on.
All wear thin meat is not fragrant, roasted meat is still hard, if you do not want to eat fat can be cut a little bit of fat, with their own preferences
Cutting method:
The best is the leg of mutton, because it is the sheep's most tender place, the first according to the muscle stripe cut into a number of strips, remember to be thin (about 1 cm square of the strips), and then each strip of meat are cut across the stumps, but the width of cuts best not more than 1 cm (the width of the cuts), the meat should not be more than 1 cm (the width of the cuts), the meat should not be more than 1 cm (the width of the cuts). Then cut each strip across the grain, but cut it no wider than 1cm (to prepare it for wearing).
wear when not along with the muscle to wear, to wear horizontal (along with the wear easy to fall)
If you feel the meat cooked slowly on the meat to slap the flat and then wear
The size of the meat can be based on their own signatures to make a decision, brazier meat should be small, the bamboo stick meat a little bit bigger does not matter, but the brazier heat conduction is fast, love to cook!
The above is a personal experience, I hope to help you. ,(以前 我就是烤串的).......
By the way!!!! If you want to go to no flavor can be the onion and meat according to the ratio of 1 to 5 put together half an hour can be (onion to cut a little thin, in order to better play the role of no
If there is still something do not understand at any time to ask me
Too late, I go to bed
lamb kebab how to cut
lamb pick off the white tendons into a thickness of 1cm, the length of about 3-4cm block, preferably fat, but not the same as the meat, the meat will be cut into the meat.
Skewers
Skewer 4 lean meat and 1 fat meat per skewer. Be sure to place the skewers at the same distance from each other. When you start, compare the length of the skewers to the width of the oven.
Ingredients
Just salt, cumin, chili powder
Special utensils, flat brazier, anthracite coals
Grilling
Soak the skewers in water with sliced onions for about 15 minutes, take out about 10 skewers, put them on the grill with the anthracite coals burned until they are red, and arrange them to grill them (be careful to keep them in place if there is oil dripping down). If the open fire must be removed from the barbecue meat to extinguish the fire in the put up, you can use a fan fan, in order to achieve the purpose of not starting a fire) grilled a few minutes to see the meat discoloration, all the barbecue meat up to turn the grill on the other side. A few minutes and then turn over, and then sprinkle cumin and chili pepper on top, and then pick up half of the kebabs on the other half of the pressure a few times so that the seasoning into the flavor, and then turn the other side and do it again, and then sprinkle salt and then do it again, to master the fire is basically ready to eat.
Lamb how to cut
As the saying goes: "horizontal cut cattle and sheep, vertical cut pig, oblique cut chicken", how to do it? The following food network will introduce you to how to cut beef, lamb and chicken.
How to cut beef, lamb, chicken
Sometimes, we follow other people's recipes to stir-fry, all the ingredients, seasonings, methods are the same, why fry out of the meat will taste bad? Or it will be scattered into a mess, or can not bite it? Then, it is estimated that we have to find the reason from the step of cutting meat.
We always hear a saying, "horizontal cut beef and sheep, vertical cut pig, diagonal cut chicken", specifically how to do it? For the kitchen novice, to make the meat easy to cut, cut out more beautiful, it is necessary to take out of the freezer when thawing, do not wait until completely melted, so that the meat is still some hardness when cut is the best cut.
Beef and lamb:
Beef and lamb should be cut against the grain of the meat. That is to say, the knife and the grain of the meat is 90 degrees perpendicular to the cut out of the meat, the grain is "well" shape (if you cut with the grain, it is easy to bite).
Pork:
Pork should be cut with the grain of the meat. That is to say, the knife and the grain of the meat is a horizontal line Oh, cut out of the meat, the grain is "Chuan" (if you cut beef and lamb like, against the grain of the pork cut, fried out of the meat will be scattered).
Chicken:
Chicken meat is relatively tender, the knife and the texture of the meat, as long as there can be a tilt angle on it. Cut out of the meat, the grain was oblique "Chuan" character (cut chicken, not cut beef, lamb and pork so much attention, almost on the line)
Lamb kebabs of meat how to cut
Cut the meat to form a thumb that one of the big pieces of meat, inserted in the bamboo stick a piece of lean a piece of fat, so that grilled fat will not be greasy, lean will not be too firewood. The thin one will not be too firewood.
Roast lamb kebabs are Xinjiang's favorite snacks, tender meat, taste salty and spicy, widely welcomed by the people. There are street night market barbecue stalls and barbecue and self-service picnic kind of three ways.
How to cut the lamb is good, want to eat at home grilled lamb kebabs, but buy the leg of lamb cut out too broken, too much mucous membrane, slimy, please ask everyone how I should 10 points
Grilled lamb kebabs of mutton in general to sheep's loin meat is best, the fat and thin with the grilled kebabs of mutton to be tasty, if it is the leg of the meat will have to be matched with a bit of sheep fat, or grilled process of brushing the oil will be dry, right, no matter where the meat cuts meat. No matter where the meat is cut, it is better to cut it into long strips and slices, so that it can be grilled through and easy to flavor the seasoning, and remember not to cut it into small pieces. I hope my answer helps you
How to make your own lamb kebabs best
1. Lamb cut into pieces or slices; green onions cut into segments, ginger slices.
2. Put the green onion and ginger into the lamb slices, add salt, cooking wine, soy sauce, salt, chicken essence and mix well, marinate for more than 20 minutes.
3. Skewer the marinated mutton on bamboo skewers (remove the green onions and ginger).
4. Pour oil in a pan, open the fire, when the oil is hot, put the skewered lamb kebabs flat in the pan, and fry on both sides over medium-low heat, turning several times in the middle.
5. Sprinkle with barbecue seasoning or cumin before frying for a few minutes.