Many people like how to barbecue kebabs at home, but now the requirements for 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 kebabs want to barbecue at home. Here are some ways to barbecue kebabs at home.
Kebab at home 1 How to choose meat?
Kebabs are delicious. First of all, the meat is good. What kind of meat do you want? Be sure to choose the tender one.
The tenderness of Yanchitan mutton is an important feature, so you can choose rib meat or hind leg meat.
▲ Yanchitan sheep hind leg meat
2 When choosing fat and thin, you can mix one or two pieces of fat meat in the middle, but not too much, because this is not baked by charcoal fire. When grilled on charcoal fire, the fat comes out with a smell of fat residue, which is crisp and fragrant when bitten, while the fat baked in the oven at home is just a piece of fat, so there is no harm in eating more lean meat.
▲ Yanchitan mutton string finished product.
In addition, when cutting meat, don't cut it too big. The kebabs on the street are refreshing to bite, but they are too big for home ovens. Generally, the thumb cover is about the same size, otherwise it will be unfamiliar.
salted meat
The barbecue at home must be marinated, and the charcoal roast can be marinated, but the oven must be marinated.
Be careful not to put a lot of spices in salting, which is a mistake of many people.
Just add onion, cooking oil and egg white to the bacon and stir. Marinate for about an hour for freshness. (The tenderness of meat depends on this, remember)
In particular, don't put all kinds of seasonings with sugar and salt, otherwise the water in the meat will be killed and the crispy kebabs will definitely not be baked. Don't add cooking wine either, it will cover up the umami flavor of mutton.
Baking and brushing oil
One of the disadvantages of kebabs in the oven is that the temperature can't reach. 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 (depending on 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 skewers into dried meat.
Brush the skewers with oil first, then put them in the oven and bake them at the highest temperature of 230 degrees for 5 minutes. Then brush the skewers with oil and bake for another 5 minutes. (This depends on whether your oven/microwave function needs to be flipped. )
Bake for 10 minute, then brush with oil, cumin and Chili noodles, and bake for another 5 minutes.
A total of 15 minutes, and it's over. Sprinkle some salt when you come out.
The effect of baking in this way is super beautiful. After brushing oil for three times, the kebab is brown outside, juicy and tender inside, and the meat is cooked but not old, which is perfect.
It's time to make your own kebabs at home. It is healthy and delicious, just right for the taste buds at this time.
It's also appetizing to make kebabs with non-fishy Yanchitan mutton ~
How to barbecue kebabs at home II. How to pickle your own kebabs?
1. When barbecuing at home, kebabs can be made of pork tenderloin or lamb tenderloin. When curing, you need to prepare appropriate amount of sesame oil, pepper and Chili powder, as well as appropriate amount of edible salt, monosodium glutamate and soy sauce or cumin powder.
2. Wash the prepared tenderloin, control the moisture, then cut it into pieces with a 2 cm square, put all seasonings except natural powder into the cut meat pieces, mix and marinate, and take it out and put it on the label 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 barbecuing 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. Slice the prepared tenderloin, then pat the fiber of the loosened meat with the back of a knife, then put it in a basin, add the prepared edible salt, soy sauce, monosodium glutamate, cooking wine and sugar for one hour.
3. String the pickled kebabs together, pour salad oil on their surfaces, then bake them on a baking tray for three to five minutes, take them out and turn them over, pour cooking oil on them, bake them 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 Xinjiang-style mutton skewers are very popular all over the country. Usually, people themselves want to try Xinjiang-style mutton kebabs at home. Pickling is a key step. If they don't know how to bake them, they won't be too delicious. Today, I will introduce you to the correct pickling method of mutton kebabs. People who like mutton kebabs can study it carefully.
How to pickle mutton skewers is the best.
1. Usually, if you want to make your 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 kebabs.
2. In order to make the pickled mutton kebabs delicious, it is also important to cut the meat. It is best to cut the washed mutton into 2×2×2 cubes after removing water, 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, you should 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 cubes, put it in the mutton, and then add the prepared oyster sauce and milk. Finally, add a small amount of edible salt and mix them evenly.
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 microbial and botulism and keep bright and appetizing colors, processed meat products, such as sausages, bacon and hot dogs, are bound to appear in barbecue, and preservatives, such as nitrate and nitrite, are usually added. 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. Long-term exposure of gastrointestinal mucosa to such compounds will gradually increase the probability of cancer.
When barbecuing, the meat on the grill will drip on the charcoal fire when heated, thus producing another carcinogenic compound "polycyclic aromatic hydrocarbons", which will make the barbecue have a special flavor, but at the same time it is carcinogenic and will be adsorbed on the surface of the meat, which will promote somatic cell mutation and increase the probability of cancer after eating.
It is suggested that when barbecuing, the food should be wrapped with 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 before you are full.
Are you the person who is enthusiastic about public welfare organizations and will take the initiative to help everyone bake every barbecue? Usually, such people don't realize that they only eat white toast and drink soda water until the barbecue is over, or wait until everyone is full before eating 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, so as to avoid gorging on a pile of meat in a state of excessive hunger and causing physical burden. For example, baked onions, green peppers, Flammulina velutipes, bamboo shoots, mushrooms and so on. First of all, with fruits with high vitamin C, such as kiwi fruit and papaya, white bread and toast can be used as staple foods, which 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, there may be undercooked meat, seafood and fish that are not fresh enough, and gastrointestinal discomfort and diarrhea may occur. Nutritionist Gao suggested that the selection of raw materials 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 a complete appearance, no damage, no scales falling off, no blackening or broken limbs; Then, the meat should be shiny and elastic, and it can rebound immediately with a slight pressure at the fingertips, and there is no abnormal mucus adhesion.
Color-fresh fish products are bright and shiny, and will not feel sticky or sticky to the touch; If the color is dim, it has obviously lost its freshness, and it is best to avoid buying it. The selected 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 smell. If they smell bad, they may have been infected by bacteria and are no longer fresh. It's best to avoid buying them. Meat should also be fresh and odorless.
4. Eat too many fruits that help 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 you match when you eat 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, pineapple &; Fruit enzymes in kiwifruit can help protein decomposition of meat. Therefore, it is suggested that in the step of curing meat, kiwi fruit and pineapple can be diced together with the meat, so that the enzyme can be released into the meat, which not only tastes better but also helps digestion!
Finally, I would like to remind you not to neglect the nutritional balance of breakfast and dinner just because of a barbecue. The nutrients that our body needs all day will not be out of balance because of a big meal. If you already know that you want to eat more protein and meat in the evening, you should add more dietary fiber such as vegetables and fruits in the morning.
If you have 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 pepper and bamboo shoots. 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 choice of materials is also very particular. Pork must be cooked until it is completely cooked. You should 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, you can choose beef ribs, 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 is a good barbecue material no matter where it is. If you soak it in lemon water 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 marinating time of seafood taken out of the refrigerator before barbecue should not exceed 30 minutes. When baking squid rolls, brush a thin layer of egg yolk on them, which will make them more beautiful in color and taste better. Vegetables and fruits are mainly roots, mushrooms and hard fruits and vegetables with less juice, such as corn, green peppers, pineapples and bananas.
As soon as the food is put on the grill, impatient people are always worried that the food will burn and keep turning over the food. In fact, this will prolong the cooking time, and will destroy the protein, leading to the hardening of the meat. 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 net rack 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, you should brush some barbecue sauce on the food to keep it moist and add flavor, but be careful not to brush too much at a time, which will lead to the food being too salty.