But as ordinary people, we can't roast meat several times a year. Do it once in a while, either dry or hard, or you can't bake the unique taste of the barbecue stall outside. So as a non-professional, how can we bake a soft, juicy and delicious mutton kebab?
Today, I will tell you about kebabs, including some experience and skills accumulated over the years. As long as you follow the following methods, even if you have no experience in kebabs, you can bake fresh and juicy kebabs that are not burnt or burnt. I see, it's not a problem for you to open your own shop with a monthly income of 30 thousand.
Step 1: Select materials. Mutton kebabs must be made by small-tailed Han sheep. You should use mutton instead of old sheep or sheep. Sheep are not as delicate and delicious as goat meat because of its thick meat fiber. Young lamb meat, preferably sheep hind leg meat or sheep neck meat, preferably 1: 4 lean meat ratio, because the meat is tender and juicy, fragrant.
Tip: You must choose fresh mutton instead of frozen meat when eating meat, otherwise it will not taste like meat. In addition, the mutton skewers are fat and thin, so that they taste fragrant, but not greasy, soft and juicy.
Step 2: Pickling. If the barbecue is tender and juicy, it should be marinated in advance. Cut the fresh mutton into pieces about the size of thumb, put it in a pot, add chopped green onion, proper amount of egg white, onion, ginger and pepper (another kind of pickling with onion, salt, oil consumption and honey is also good), stir well and marinate for 30-50 minutes.
Tip: Before curing, mutton should be soaked in cold water and dried naturally. Then deodorize with natural ingredients. The purpose of adding onions is to remove the smell of mutton. Adding egg white will make mutton taste tender. Onions, ginger and pepper are added to improve the taste. In addition, no matter what kind of bacon you use, always remember that the gravy should not be too salty, otherwise the moisture contained in the meat itself will be lost in the early stage, resulting in dry and hard roast mutton.
Step 3: Wear a string. Wearing mutton skewers is also very particular. A stick can wear 4-5 pieces of diced mutton (the size of diced mutton is generally around 1.2 cm, because it is too small to keep the juice in the meat, and it needs to be roasted for a long time if it is too large), and each string must have at least one piece of fat oil. In this way, in the roasting process, the fat oil overflows due to high temperature, and it will be wrapped on other lean meat, which will produce a burnt flavor due to high temperature, and at the same time protect the internal moisture of the meat, so that the roasted mutton kebabs are more tender.
Tip: There are iron sticks and red willow branches in the string, but it is best to use red willow branches, because it has the special smell of wood and can be roasted with mutton to enhance the flavor of mutton. The length of kebabs is also important. Generally, the length of skewers is slightly less than the width of the stove. It's too short to burn at both ends, and it won't fit if it's too long.
Step 4: Baking. Mutton kebabs are also learned. The charcoal fire in the oven can use charcoal and machine-made charcoal, but it is best to use charcoal. When the charcoal is completely burned, there is no open flame, and the charcoal is white, it is a good time for barbecue. Put the kebab in the oven and roast it first. When the meat turns light brown, roast the other side in turn. There is no seasoning in the middle. When both sides are light brown, add Chili noodles, salt and cumin at the same time, and the taste will come out at once. Don't bake it too long. If you want to eat an older barbecue, you can bake it for a while.
Tip: You can also try another method: put the mutton skewers in the oven next to each other, and then sprinkle with salt, Chili noodles and cumin evenly. Don't rush to turn it over, take out one of them and have a look. If it is brown and shiny, you can bake the other side. After turning over, sprinkle with salt, Chili noodles and cumin. When the whole kebab is brown and shiny, break it up, rub it against each other and gently knock off the burnt pepper and cumin.
If you want to roast fresh and juicy kebabs, you need to pay attention to the following points:
1, cumin, don't buy cumin powder, because the baked taste is bitter, and the taste is single and there is no layering. Be sure to use half a grain, which is not bitter, and it is not easy to paste when baking. It tastes like mutton.
2, the choice of pepper can be based on personal preferences, but don't buy Chili powder, buy coarse powder or extremely coarse powder, otherwise it will be bitter.
3. The timing of adding salt. Salt must be added to the skewers after they are baked on both sides. Adding salt too early will squeeze out the water in the meat. When the meat is cooked, the water dries and the meat dries.
4, the problem of brushing oil. If the mutton you choose is thin, you should brush some salad oil or sheep oil when the meat is just roasted, which can make up for the problem that the meat is easy to get firewood because of too little sheep oil, but the amount of brush oil should not be too much.
5, it is best not to use some additives such as tender meat powder when kebabs, you know this!
Ok, the fresh, juicy, crispy and delicious barbecue is ready. Come and have a taste! Remember to eat mutton kebabs, and be sure to eat them while they are hot. When the kebabs are creaking and bubbling, you have to put your mouth down to make them soft, tender and juicy.