Many people like how to roast mutton kebabs at home, but now the requirements of environmental protection are getting higher and higher, and there are fewer and fewer barbecue stalls on the street. Now many people who like to eat mutton kebabs want to barbecue at home by themselves. Here is how to roast mutton kebabs at home.
How to choose the meat on the home kebab 1?
Mutton kebabs are delicious. First of all, the meat is good. What kind of meat do you want? Be sure to choose the tender one.
① Tenderness of Yanchitan mutton is an important feature, and you can choose rib meat or hind leg meat.
▲ Yanchitan sheep hind leg meat
2 fat and thin choice, you can mix one or two pieces of fat in the middle, but not too much, because this is not baked by charcoal fire. When roasting on charcoal fire, the fat comes out with the smell of fat residue, which is crisp and fragrant with a bite, while the fat baked in the oven at home is a piece of fat, so it's no harm to eat more lean meat.
▲ Yanchitan mutton string finished product.
In addition, when cutting meat, don't cut it into too big pieces. The mutton kebabs on the street are refreshing to eat, but they are too big for home ovens. Generally, thumb covers are about the same size, otherwise they are unfamiliar.
salted meat
The barbecue at home must be marinated, and the charcoal roast can be marinated, but the oven must be marinated.
Attention, don't put a lot of spices in the pickle, which is the mistake of many people.
Just add onion, cooking oil and egg white to the cured meat and stir. Just for freshness, marinate for about an hour. (The tenderness of meat depends on this, remember)
In particular, don't put all kinds of spices with sugar and salt, or the water in the meat will be killed, and the crispy mutton kebabs baked will definitely not taste good. Don't add cooking wine either, it will cover up the umami flavor of mutton.
Baking and brushing oil
A big disadvantage of oven kebabs is that the temperature can't be reached. When roasting with charcoal fire, the high temperature is about 300, while the highest temperature in the oven at home is only about 230.
High temperature baking can achieve the effect of crispy outside and tender inside.
& gt& gt Warming
Preheating the oven in advance can solve this problem. Adjust the oven to the highest temperature of 230 degrees (see the highest temperature of your oven) 10 minute, and then preheat 10 minute.
Then you can start baking.
& gt& gt Brush oil
The purpose of brushing oil is to lock up the moisture so as not to roast the mutton string into dried meat.
Brush the kebabs with oil first, then put them in the oven and bake at 230 degrees for 5 minutes at most. Then brush the kebabs with oil and bake for another 5 minutes. This depends on whether your oven/microwave function needs to be turned over. )
Bake for 10 minute, then brush with oil, cumin and Chili noodles, and bake for another 5 minutes.
Will be completed in *** 15 minutes. Sprinkle some salt when you come out.
The effect of baking in this way is super beautiful. Brushed for three times, the roasted mutton kebab is brown outside, juicy and tender inside, and the meat is cooked but not old, perfect.
It's time to make your own kebabs at home. It is healthy and delicious, and just caters to the taste buds at this time.
Not fishy Yanchitan mutton is also very appetizing to make kebabs ~
How to roast mutton kebabs at home II. How to pickle your own kebabs?
1. When barbecuing at home, you can use pork tenderloin or sheep tenderloin as kebabs. When curing, you need to prepare appropriate amount of sesame oil, pepper, Chili powder, and appropriate amount of edible salt, monosodium glutamate and soy sauce or cumin powder.
2. Wash the prepared tenderloin, control it to dry, then cut it into pieces with a 2 cm square knife, put all seasonings except natural powder into the cut meat pieces, mix well, marinate it, take it out and label it after marinating for half an hour.
3. When kebabs are roasted on the barbecue grill, brush some cooking oil and sprinkle cumin powder after roasting, so that the pickled kebabs taste particularly good.
Pickling method of family barbecue
1. When you barbecue at home, you need to prepare fresh tenderloin, two spoonfuls of 500g salad oil, one spoonful of edible salt, one spoonful of soy sauce, monosodium glutamate, cooking wine, starch, sugar and pepper.
2. Cut the prepared tenderloin into pieces, then pat the fiber of the meat loose with the back of a knife, then put it into a basin, and add the prepared edible salt, soy sauce and monosodium glutamate, cooking wine and sugar for one hour.
3. String the salted meat together, pour salad oil on its surface, then bake it in a baking pan for three to five minutes, take it out, turn it over, pour cooking oil on it, bake it for a while, and then sprinkle with pepper. People who like to eat Chili and cumin can also take out cumin sprinkled with appropriate amount of Chili directly after the meat is roasted, which will make their taste more attractive.
Mutton skewers are the most popular food in life, especially in Xinjiang, which is popular all over the country. Usually people themselves want to try Xinjiang-style mutton skewers at home. Pickling is the key step. If they don't know how to bake it, it won't be too delicious. Today, I will introduce you to the correct pickling method of mutton skewers. People who like mutton skewers can learn it seriously.
How to pickle mutton skewers best?
1. Usually, if you want to make your own kebabs delicious, you must choose the right meat, because the thinner the kebabs, the better. It should be mutton with a little fat between fat and thin, and the meat quality should not be too good. The top meat of sheep abdominal muscles is the most popular choice for making mutton kebabs.
2. In order to make the kebabs delicious, it is also important to cut the meat. It is best to dehydrate the washed mutton, cut it into 2×2×2 squares, and then prepare enough ingredients for it. Prepare salt and pepper noodles, cumin, onion and oyster sauce.
Pickling method of Xinjiang mutton skewers
1. When pickling Xinjiang mutton kebabs, prepare an appropriate amount of fresh mutton, 20g of milk and an onion, as well as two egg whites and an appropriate amount of oyster sauce.
2. Wash the prepared mutton, cut it into small pieces, put it in a basin, add the prepared egg white and stir it evenly by hand. Then peel the onion, cut it into dices, put it in the mutton, and add the prepared oyster sauce and milk. Finally, add a small amount of edible salt and mix well.
3. Cover the meat bowl with plastic wrap, put it in the freezer, marinate for 40 to 50 minutes, take it out, label it, and then bake it on the barbecue. In the process of roasting, you should also apply a proper amount of noodle sauce, Chili noodles and natural seasonings, so that the roasted Xinjiang mutton kebabs will taste particularly good.
How to eat barbecue at home?
1, avoiding two carcinogenic factors of barbecue.
Nutritionist Gao Ruimin pointed out that in order to prevent the generation of microorganisms and botulism, while maintaining bright appetizing colors, sausages, bacon, hot dogs and other processed meat products that are bound to appear in barbecue are often added with preservatives such as nitrate and nitrite. When excessively added or frequently eaten, they will be mixed with the decomposition products of protein in the gastrointestinal tract.
Nitroaniline compounds are formed. "Nitroaniline" is a carcinogen. Gastrointestinal mucosa is exposed to such compounds for a long time, and the probability of cancer is gradually increasing.
When barbecuing, the meat on the grill will drop on the charcoal fire when heated, thus producing another carcinogenic compound "polycyclic aromatic hydrocarbons", which makes the barbecue have a special fragrance, but at the same time it is carcinogenic, and it will be adsorbed on the surface of the meat, which will promote somatic cell mutation and increase the carcinogenic probability after eating.
It is suggested that when barbecuing, the food should be wrapped in tin foil before baking, so as to minimize the chance of direct contact between food and charcoal fire, and be careful not to burn the food, and the burnt part should be discarded to reduce the intake of carcinogens.
2. Eat high fiber first if you are not full.
Are you the person who is enthusiastic about public welfare organizations and will volunteer to help everyone bake every barbecue? Usually such people don't realize that they only eat white toast and drink soda until the barbecue is over, or wait until everyone is full before you eat the rest of the meat (sad)
For this kind of people who don't have enough to eat, nutritionists suggest increasing the intake of fiber first to avoid gorging a pile of meat in a state of excessive hunger and causing physical burden. For example, roasted onions, green peppers, Flammulina velutipes, bamboo shoots, mushrooms and so on. First, mix it with fruits with high vitamin C content, such as kiwi fruit and papaya, and the staple food can be changed into white bread and toast. These are all ways to increase fiber intake.
3. The principle of choosing ingredients is not good.
If the ingredients selected by the person in charge of purchasing ingredients are not fresh enough, or the person in charge of barbecue is not so professional, meat, seafood and fish may be undercooked and not fresh enough, and there may be gastrointestinal discomfort and diarrhea. Nutritionist Gao suggested that the ingredients should be as fresh and hygienic as possible, and the source should be guaranteed or certified. Buy less processed foods and wash them thoroughly before baking.
There are three basic principles,
Appearance-fresh fish, shrimp and shellfish have complete appearance, no damage, no scaling, no blackening or limb amputation; Meat, then, should be shiny and elastic, and it will bounce back immediately when the fingertips are pressed gently, without abnormal mucus adhesion.
Color-fresh fish products are bright and shiny, and will not feel sticky to the touch; If the color is dim, it has obviously lost its freshness, and it is best to avoid buying it. The meat should be close to the body color, such as bright red pork, deep red beef and light red chicken, without any discoloration.
Taste-Fresh fish products have a natural seafood taste. If they smell bad, they may have been infected by bacteria and are no longer fresh. It's best to avoid buying them. The meat should also be fresh and have no smell.
4. Eating too much fruit helps digestion.
I accidentally ate too much barbecue and my stomach swelled to death. Is there any way to alleviate it at this time? Or what digestive drinks can be served with barbecue? I believe that most people may encounter this problem. Maybe they buy too many ingredients, or maybe they want to say that they are rare and don't eat for free.
Nutritionist Gao Ruimin provided a little secret trick, pineapple &; Fruit enzymes in kiwifruit can help protein decomposition of meat. Therefore, it is suggested that in the step of curing meat, kiwi fruit, pineapple and meat can be cut into pieces together, so that enzymes can be released into the meat, which not only tastes better, but also helps digestion!
Finally, I also want to remind you not to neglect the nutritional balance of breakfast and dinner just because of a barbecue. The nutrients our body needs all day will not be out of balance because of a big meal. If you already know that you should eat more protein and meat in the evening, you should add more dietary fiber such as vegetables and fruits in the morning.
If you eat meat or protein for breakfast and lunch, then when you barbecue at night, you should reduce the amount of meat and replace it with the above-mentioned ingredients, such as Pleurotus eryngii, green peppers, bamboo shoots and so on. Remember to drink plenty of water to make your stomach swell.
5, barbecue ingredients pay attention to more.
There are many kinds of food that can be barbecued, but the selection of materials is also very particular. Pork must be cooked until it is fully cooked. Choose pork ribs, pork belly with tender waist and buttocks and a little fat, so that the roasted meat will not be too dry. Beef, beef ribs can be selected, fresh and tough; Beef shoulder is the most tender barbecue. Neither American beef nor Australian beef is suitable for roasting until it is fully cooked, which will destroy the tenderness of the meat.
Chicken, anywhere, is a good barbecue material. If you soak it in lemonade and sprinkle some starch before barbecue, it will make the meat more tender. Seafood, anything, but be sure to choose fresh. Fresh seafood is dense and elastic, and the seafood taken out of the refrigerator before barbecue should not be marinated for more than 30 minutes. When baking squid rolls, brush a thin layer of egg yolk on it, which will make the color more beautiful and taste better. Vegetables and fruits are mainly roots, mushrooms and hard fruits and vegetables with little juice, such as corn, green peppers, pineapples and bananas.
As soon as the food is on the grill, impatient people are always worried that it will burn and keep turning over. In fact, it will prolong the cooking time, and it will destroy the protein and make the meat hard. When baking food, the food must be heated to a certain degree before it is easy to turn over. If some food sticks to the grid after turning over, it means that protein has not been completely heated, and hard pulling will only tear protein fiber, and if it is fish, it will form peeling phenomenon.
In the process of barbecue, the longer the time, the greater the loss of water and oil and the drier the taste. Therefore, in the process of barbecue, we should brush some barbecue sauce on the food to keep the food moist and increase the taste, but be careful not to brush too much at a time, which will make the food too salty.