Ziran mutton kebab
Ingredients: 380 grams of lamb leg.
Ingredients: 4g of salt, 0/0g of cumin powder/kloc-0, 0g of chilli powder/kloc-0, 0g of peanut oil/kloc-0, 5g.
Bacon: In our place, whether kebabs are food stalls or stalls or homemade kebabs, they must be preserved in advance. Cut the bought meat, usually pork tenderloin, into small pieces, pour in soy sauce, add salt, pepper, pepper and star anise powder, add onion strips, and pour in vegetable oil for curing. The longer the pickling time, the more delicious the taste. But one thing to note is that you can't put too much salt, or it will become more and more salty.
Exercise:
1. Wash the mutton and cut it into square thick slices.
2. Put the cut mutton into a bowl, add salt and mix well, and let it stand and marinate for 10 minute. Fresh mutton is roasted raw. As long as enough salt is put, it tastes delicious. The ratio of meat to salt is 100: 1.
3. Add cumin powder and Chili powder and mix well. Add as much cumin and Chili powder as possible to make the unique cumin spicy.
4. Add cooking oil and mix well. Mutton itself doesn't have much oil, so it must be wrapped in some oil before roasting, just like the kebabs in the street are brushed with oil when roasting.
5. Put the mutton wrapped in seasoning on the kebab in turn.
6. Insert the skewer into the skewer again and fasten the top lock to rotate smoothly during baking. Install the skewer into the shaft hole.
7. Cover and bake at 165℃ for 12 minutes. You can see the mutton being roasted until the oil drips through the glass cover.
Wear string: Because the pickled string tastes heavy and slippery, it is safe and hygienic to wear disposable gloves. There are also people in the kebab shop who wear kebabs specially. They wear 10 cent skewers. Generally, a skewer has five pieces of meat, four pieces of red meat clips 1 piece of white meat, which are fat and thin, and you can never get tired of eating them.
Kebab: Generally, it is a machine-made charcoal kebab. Choosing the right heat is very important: fresh charcoal fire smells like smoke, and it is easy to burn if it is too hot. The best fire is the state of fire, and the baked one is burnt outside and tender inside. Moreover, compared with bamboo sticks, steel sticks have faster heat transfer, even exposure to fire, and better taste and mouthfeel.
? Nutritional components of mutton: protein content is high, but fat content is low, which is lower than pork and beef. Mutton is also rich in vitamins B 1, B2, B6 and trace elements such as iron, zinc and iodine. Mutton is tender and easy to digest and absorb.