Mutton kebabs are one of the favorite foods of many friends in life, so kebabs have become one of the pastimes in people's leisure time. However, some preparations must be made before kebabs, such as preparing materials and curing them. So, do you know how to pickle mutton kebabs? How can I roast a more delicious kebab? The following is the pickling method of kebabs introduced by food nutritionists.

curing method of authentic kebabs 1

raw materials:

5g lean mutton (leg meat is the best), 15g refined salt, 5g pepper, 5g sesame, 3g fennel, 5g cumin, 5g pepper powder, 15g flour, a little taste and a little pepper powder.

Practice:

1. Remove the fascia from the lean mutton, wash the blood, cut it into small pieces and put it into the basin.

2. add salt, sesame, pepper, cumin, fennel, pepper powder, flour and flavor in turn, knead and mix well, and marinate for more than two hours.

3. Pinch small pieces of mutton wrapped in thick paste seasoning on bamboo sticks by hand (8-1 pieces can be worn in each string).

4. Put the kebabs horizontally on a lighted and sizzling charcoal oven, stir them and roast them, and they will be cooked when they are roasted on both sides until they are oily (friends who like spicy food can sprinkle a little Chili powder).

Tips:

Roast meat must be cooked thoroughly before eating, so as not to cause brucellosis. This disease is a disease of people and animals, and its infection source is mainly infected sheep, cattle, pigs and other livestock. Once people eat the meat, milk and viscera of sick animals, or inhale the air containing Brucella, or the skin and mucous membrane come into contact with germs, they may get sick.

Mutton is not only delicious, but also very nutritious. Among them, kebabs have become one of the most popular cooking methods in life. In order to roast the authentic mutton skewers, it is necessary to marinate the mutton before roasting. So, have you remembered the method of pickling mutton skewers introduced above? I believe that the mutton skewers pickled in this way will definitely make you eat more delicious.

Method of curing mutton kebabs 2

Seasoning: 1g of salt, 15g of Chili powder and 15g of cumin powder. Oil 15ml

Pickling method of mutton kebabs:

Add salt, Chili powder, cumin powder and oil into the diced lamb leg, mix well and marinate for 15min.

Tips for curing mutton kebabs:

If the leg of lamb is thin, you can dip it in a little oil with a plastic brush special for food, brush it on the mutton kebabs, and then bake it in the oven.

A baking tray can be placed at the lower end of the grill to catch the grease dripped from the kebabs during roasting. If the baking tray at the lower end of the grill blocks the heat, the kebabs can be turned over in time during roasting.

Before baking food, you can brush oil or sauce on the surface of the food with a small brush in advance, so that the food will not be burnt due to high-temperature baking and can be absorbed evenly. The small brush used in the kitchen is different from that used in ordinary drawing or decoration. First of all, it is necessary to ensure the hygiene and safety of the brush, and secondly, the hair on the brush should be firm and not easy to fall off. You can buy special plastic brushes for food in supermarkets, and the price is about 3 yuan. However, it should be noted that brushes should not be used to brush oil on food above 1℃ or in pots.

curing method of mutton kebabs 3

-ingredients-

leg of lamb (both fat and thin are best) 3g

half an onion

3 tablespoons soy sauce

1 teaspoon cumin powder

1 teaspoon oil

1 teaspoon salt

2 teaspoons cumin granules

1 teaspoon Chili powder. The meat should not be too thin, and it is delicious when it is grilled alternately. The bamboo stick is soaked in water in advance, and the marinated meat is strung alternately with fat and thin. Discharge into a baking net, put a baking tray under it, and spread tin foil on the baking tray. Preheat the oven to 22 degrees, heat the middle layer for 15 minutes, take out the cumin granules and Chili powder, and continue baking for 5 minutes.

Basic practice of mutton kebabs in Xinjiang

Roasted mutton kebabs are popular snacks in Xinjiang, with fresh and tender meat and salty taste.

Roasted mutton should have special equipment. When there is no such equipment at home, you can fry mutton kebabs, which tastes the same as roasted mutton kebabs. The method is to slice 5 grams of clean mutton for later use, and then take 25 grams of onion, refined salt, a little pepper powder and a little cumin powder (if there is no cumin powder, 1 grams of white vinegar and a little pepper can be used instead), chop the onion and mix well with the above seasonings, marinate the sliced mutton for 1 hour to make it tasty, and then string the meat slices with a thin bamboo stick. When the peanut oil is burned to 8% maturity, put the mutton string into the pot, turn it in time, and fry it until golden brown.

Xinjiang kebabs can be said to be a popular snack in the whole country, which is favored by the masses. Kebabs, called "Kawafu" in Uygur, are a traditional snack of Uygur people. The way to do this is: cut mutton and sheep oil into thin slices, put them on a fine iron rod in a fat and thin way, bake them on a long kebab stove, then sprinkle some chili pepper noodles, refined salt and cumin powder, and cook them in a few minutes. Its color is brown, shiny, slightly spicy, not greasy and not greasy, fresh and delicious.

There are kebabs everywhere in Xinjiang. Kuqa has a kind of "Mirtl Kawafu" (a one-meter-long mutton string). This kind of giant mutton string is enjoyable to eat. If you eat 2-3 strings, you will be full.

There are many innovations in mutton kebabs in hotels. Apart from ordinary kebabs, there are also bamboo kebabs, mutton kebabs with net oil, and some of them are fried. The raw materials are basically the same. Some mutton slices are mixed with the paste made of egg white and potato flour before roasting, so that the roasted mutton skewers are more tender.

Pickling method of mutton skewers

A catty of mutton is salted with 15g, a little soy sauce, 1g monosodium glutamate and 5g tender meat powder; 4-5 slices of onion and ginger (ginger powder can also be used), add an egg and a little water, mix well, and marinate for one hour to make a string.

Xinjiang kebab

Raw material formula: 5g of lean mutton, 15g of refined salt, 5g of pepper, 5g of sesame, 3g of fennel, 5g of cumin, 5g of pepper powder, 15g of flour and a little seasoning (Chili powder).

Production method

1. Remove fascia from lean mutton, wash blood, cut into small pieces, put into a pot, add refined salt, sesame, pepper, cumin, fennel, pepper powder, flour and monosodium glutamate, knead and mix well, and pickle for 2 hours.

2. pinch the small pieces of mutton wrapped with thick paste seasoning and put them flat on bamboo sticks (each string can wear 8 ~ 1 pieces). 3. Put the mutton kebabs horizontally on a lighted and sizzling charcoal oven, stir them and roast them until they are cooked on both sides until they are oily (like spicy food, you can sprinkle a little Chili powder).

recipe of mutton kebabs: mutton, onion, milk, egg white, cumin granules, Chili noodles, cooking wine, a little salt, salad oil, five-spice powder, sugar, monosodium glutamate, chicken essence, baking soda and dried starch. Supplement: add some shrimp oil if possible? Pickled mutton kebabs.

The main raw material of kebabs is mutton, and the condiments are salt, cumin and dried Chili noodles. Wheat flour, onions, etc. One-year-old and two-year-old sheep are the best mutton, and the lamb of that year is the best. First, cut the mutton into pieces of moderate thickness and fat, put them in a pot, mix them with salt and chopped onions, marinate for 2 minutes or half an hour, then string them on a special pig iron brazing rod, wrap them with eggs or potato flour for freshness, and roast them. When the mutton skewers are seven-ripe, sprinkle a proper amount of cumin and dried Chili noodles. Baked mutton kebabs should be crisp outside, tender inside, salty and spicy, and rich in cumin flavor. Such kebabs are delicious and appetizing when eaten hot. Especially in the cold weather, when guests sit in front of the oven, there is a bunch of red grapes to keep warm, and spicy and fragrant mutton kebabs can warm up their appetite, and then they can drink a few glasses of wine, which is really interesting and unique.

Mongolian mutton skewers

Fresh mutton (leg meat is the best) and multiflavor mutton skewers

Pickling of mutton skewers:

1. Remove the white tendons from the mutton and cut it into pieces with a thickness of 1cm and a length of about 3-4cm, preferably fat and thin pieces, which are more fragrant. If you are really worried about oil quality, you can remove the fat first;

2. According to the ratio: meat: material: water =1:5:5, that is, 2 kg of meat, one or two materials and one or two water, add a bunch of pickled mutton and water and mix well.

3. Cover the mixed mutton with plastic wrap, put it in the refrigerator, marinate it for one night, and take it out halfway and stir it several times;

Let's briefly introduce the process of kebabs:

1. Choose fresh meat and cut it into strips of about 2-3 cm, or cut it a little smaller, depending on the size of the drill and the width of the stove.

2. String 4 lean meats and 1 fat meat in each string. Be careful to keep the distance of each string the same.

3. Special oven for appliances.

4. Roast the marinated kebabs on the red-hot oven, place them neatly and roast them (be sure to take the barbecue away and put it on after an open fire when oil drops fall, and you can use a fan to avoid an open fire). After roasting for a few minutes, after seeing the meat change color, pick up all the barbecued meat and turn it over on the other side, and then turn it over after a few minutes. There is no need to add any seasoning in the baking process, and you can make delicious food in one step! Master the heat and you can basically eat it. It will be baked in about 5 minutes, and then eat it while it is hot!