formula

kebabs:

5 kilograms of fresh meat should be added with spices.

formula 1: 1.5 packages of Xinjiang mutton skewers (made in Wuhan), 7-9g of monosodium glutamate (with a freshness of 99%, which is all used below), 36g of refined salt, 1 package of Texian No.1 (made in Wuhan), 4g of ginger and chives (chopped), 7g of sugar, 25g of minced pork and sweet potato.

put the above raw materials into the cut meat strips, mix them evenly, marinate them for 1 minutes, and then skewer them with bamboo sticks to be roasted.

Formula 2: 1g of thirteen spices, 7-9g of monosodium glutamate (freshness 99%), 36g of refined salt, 1 packet of Texian No.1, 4g of ginger and chives, 7g of sugar, 25g of pine meat powder and red summer starch.

put all the above raw materials into the cut fresh meat strips and mix well. After marinating for 15 minutes, they can be strung together to be roasted.

note: the dry humidity of meat in the above two methods is that kebabs can absorb spices without running water. When water comes out, it will be thin, so it is not easy to keep the flavor. When it is dry and consumes oil, it is better to hold a handful of meat in your hand and feel moist without water.