When it comes to Xinjiang, do you think of mutton kebabs for the first time? When you were young, you went to a temple fair to catch a big gathering. People wearing Uighur costumes always left a deep impression on themselves, and they bought several skewers to eat every time. There are many ways to make mutton, and kebabs are undoubtedly the most popular snacks in Northeast China in summer. As a popular food, mutton skewers are the representative of appetizers, and countless people use them to satisfy their cravings. The freshly roasted mutton kebabs should be fragrant and tender in one mouth. The mutton fat roasted by charcoal fire is crispy and melts in the mouth. The lean mutton is full of juice, chewy and delicious under the charcoal fire. The so-called beauty brought by food is just that!

The most important thing about mutton skewers is the temperature of charcoal fire and the flavor of mutton before roasting. Mutton is warm, which can not only increase human body heat, but also resist the cold! However, mutton kebabs in Northeast China have become a popular diet in recent years, and there is basically no difference between off-season and peak season. As long as the weather is warm and there is an oven at home, many people will sit around the oven at home and bake mutton kebabs to enjoy the atmosphere of family enjoying food together. The kebabs must have cooking skills, so as to make the kebabs fragrant, tender and crispy in the first time. Share the practice:

Kebabs:

Ingredients used: two Jin of mutton, one green onion, half ginger, a bag of barbecue material, salt, cooking wine, starch and light soy sauce.

Steps:

Step 1: Wash the mutton, cut it into 2 cm square, combine fat and thin, and slightly freeze the meat, so that it is easy to cut. Cut the scallion into hob blocks and slice the ginger for later use.

Step 2: Pour the mutton pieces, chopped onion and ginger slices into the basin, and add appropriate amount of salt (be sure to put less, because there is salt in the barbecue materials later), cooking wine, starch and soy sauce. Marinate for half an hour, and be sure to put starch, so that the mutton will be more tender and juicy when baked. After 30 minutes, you can string the mutton pieces on the skewer, and slowly exert yourself to prevent the head of the skewer from being pricked. Wear a spare.

Step 3: After the charcoal is ignited with alcohol block, it is laid flat on the bottom of the barbecue oven, and the charcoal is ignited slowly without adding cooking oil, so that the fire will not blacken the kebabs, and the kebabs are slow work and delicate work. Turn the noodles once every 5 minutes at first, then turn them twice and then turn them once every 2 minutes. 15 minutes later, add barbecue material.

Step 4: The barbecue material is made up of cumin, hot sauce noodles, cooked sesame seeds, salt and sugar. Sprinkle some on both sides, and turn it over twice for 2 minutes.

In this way, the fragrant and tender mutton kebabs are ready. The mutton kebabs are made in four steps, and each step is crucial. It looks simple and complicated to operate, but it must be delicious if made according to this method. The mutton of mutton kebabs should be lean meat, or fat and thin, and the fascia should be removed. The finished product will be soft, tender and delicious, and those with tendons will chew it. Roasted until almost all the fat oil in the mutton is roasted, it can be seen that there are oil star bubbles on the mutton that can be eaten. Meat selection and heat are the two most important elements of kebabs.

I am Adan, a family cook who loves kitchen, food and family! I like to focus on home-cooked food, update the menu every day, look forward to your attention and share the beauty brought by home-cooked food with you!