Fried skewers spice formula: The spice formula is calculated based on the amount of spices added to one pound of meat. Spices: 8 grams of spicy stuffing, 7 grams of mutton essence, 8 grams of MSG, 4 grams of refined salt, 7 grams of essence, 2 grams of loose meat powder, one egg,
7 grams of ginger juice, 9 grams of green onions, 5 grams of cooking wine, 0.6 grams of sugar, 8 grams of starch, 5 grams of pepper powder, 3 grams of chili. The recipe is suitable for: pigs, sheep, beef and other meats. Cut the meat first. Put the eggs
Mix evenly with the cut meat, then add the ingredients and mix evenly. Marinate for 1-2 hours, then skewer and grill. Let’s briefly introduce the process of grilling mutton skewers: 1. The meat is best to use lamb from the current year, and it is
Cut the fresh meat slaughtered on the same day into strips of about 1.5x1.5x3 cm. You can also cut it into smaller pieces, depending on the size of the skewer and the width of the stove. 2. Make skewers of 4 lean meats and 1 fat meat on each skewer. Pay attention to the following.
Make the distance between each skewer the same. When starting to skewer, use the length of the skewers to be larger than the width of the stove. 3. The only ingredients are salt, cumin, and chili powder. 4. Use a special oven, a flat spatula, and anthracite. 5. Grill the skewers.
Soak the skewered meat skewers in water with onion slices for about 15 minutes, take out 10 skewers, put them on the oven where the anthracite coals have been burned until they are red, place them neatly and bake them (be sure to pay attention to if there are oil drippings.
For open flames, you must remove the barbecue and put it out before putting it on. You can use a fan to prevent the fire.) After roasting for a few minutes and seeing the meat change color, pick up the entire barbecue and flip it to the other side. After a few minutes, the meat changes color.
Flip it over again, then sprinkle cumin and chili powder on it, then pick up half of the skewers and press it on the other half a few times to let the seasoning in, then flip the other side and cook it again, then sprinkle salt and cook it again, and control the heat.
It’s basically ready to eat