When it comes to kebabs, friends are no strangers. The ingredients of kebabs are usually strung with bamboo sticks, and the dishes on each bamboo stick are only a small portion, with two or three bites in a string, but the variety is quite rich and it is very enjoyable to eat. In the cold winter, it is a small happiness to learn how to cook some delicious kebabs, make an appointment with three or two friends, and have a "rub" meal at home at any time, just eating with a bamboo stick in your hand and chatting while eating.

kebabs are convenient to eat, personalized, and close to the people. It is not difficult to make them. You can easily make them full of flavor in just a few simple steps. What are you waiting for? Let's try it together!

according to the roast chicken kebabs, the fresh and tender chicken is wrapped in thick sauce, and the salty and slightly sweet taste of the roast chicken kebabs is very popular with children. Even vegetables are delicious

-Material-

Chicken leg meat 3g/red pepper 1/2

yellow pepper 1/2/Japanese soy sauce 6ml

Weilin 6ml/white sugar 2g

-Step-

1/ Add Japanese soy sauce, Weilin and white sugar.

2/ Cut the chicken leg into 2cm square chunks. Wash the red and yellow peppers and cut them into 2cm pieces for later use.

3/ The chicken leg pieces are marinated in the teriyaki sauce for 1 hour. Then they are strung in a string at intervals with the pepper blocks. Wrap the exposed part of the bamboo stick with tin foil.

4/ preheat the oven at 2℃ for 1 minutes, arrange the chicken skewers on the grill, put them in the middle layer of the oven, bake them for 5 minutes, take them out and brush them with a layer of baking sauce, and bake them for another 5 minutes.

Satay is a unique food in Southeast Asia, with unique taste and incomparable mellow.

-material-

pork tenderloin 5g/chopped onion 1g

garlic 2 cloves/citronella 1 root

ginger 5g/peanut 5g

fennel 5g/dried pepper 1g

small red pepper 2 sticks/cumin 5g

coriander. 1 g of turmeric powder

1 g of white sugar/12 g of red pepper

15 ml of satay sauce/8 ml of coconut milk

5 g of salt/6 ml of oil

-Step-

1/ Wash pork tenderloin, drain water, and cut into 2 cm pieces; Wash the red pepper and cut it into 2 cm cubes for later use.

2/ put chopped onion (8g), garlic (8 petals), citronella, southern ginger, fennel, small red pepper, cumin, turmeric powder, coriander powder, white sugar and oil (5ml) into a blender and beat them into a marinade. Put them into a bowl and add the cut pork tenderloin.

3/ Heat the oil in a wok to 6% heat, add the remaining chopped onion, garlic (2 cloves) and dried pepper, stir-fry until fragrant, add Satay sauce, chopped peanuts and coconut milk, boil until thick, cool and serve on a plate.

4/ skewer the marinated pork tenderloin, diced red pepper and the remaining garlic cloves with barbecue labels, put them in an oven preheated to 17 degrees in advance, bake for 4 minutes, take them out, turn them over and bake for 4 minutes until cooked, and take them out with fried satay sauce.

You can smell its fragrance from a distance. Whether you are hungry or full, you will be attracted by it, and you will never stop until you eat a few skewers! The taste of the tendon, the fresh and rich taste, and the unique barbecue smell of iron plate … all these are the reasons why people have a special liking for it.

-material-

squid/onion

seafood sauce/sweet noodle sauce

oil/bamboo stick/Chili noodles

cumin noodles/sesame seeds

-Step-

1/ Gently stretch the joint between the head and body of squid by hand and pull out the internal organs.

2/ There is a transparent cartilage in the squid body, which can be taken out directly.

3/ Cut the belly of the squid with scissors.

4/ Remove the remaining internal organs.

5/ A layer of brown skin is peeled off the squid.

6/ Cut off the internal organs connecting the squid head.

7/ Squid's eyes are also cut off, because its juice is light brown, which will affect the color of the dish.

8/ Peel off the head membrane.

9/ Clean the sucker on the squid whisker with a toothpick.

1/ Take out the squid mouth (also called Dragon Ball), which is a hard bone, and wash it with clear water.

11/ Wash and drain the squid according to the illustrated steps, slice or cut into strips as you like, and string them with bamboo sticks for later use.

12/ Brush the bottom of the baking tray with oil, put on the squid skewers and sprinkle with chopped onions. Brush the squid with proper amount of oil.

13/ Bake the squid in an oven preheated to 23℃ for 8 minutes and take it out. Brush with Shanghai fresh sauce and sweet noodle sauce, sprinkle with Chili noodles, cumin noodles and sesame seeds if you like, and bake in the oven for 2 minutes, then serve.

are you still worried that seafood can't be eaten with fruit? Don't worry, this rumor has long been broken by nutritionists. Enjoy the orange fragrance. Q play juicy string shrimp bar

-material-

1 kg of metapenaeus ensis/1 orange

1 teaspoon of salt/1 clove of garlic

1/2 green pepper/1/2 red pepper

1/4 onion/a little arugula

-steps-

1/ handle.

2/ metapenaeus ensis, clean, peel off the shell and leave the tail, remove the sand line, add salt, orange juice, garlic paste and arugula, stir well and marinate for 2 minutes.

3/ after pickling for 1 minutes, you can preheat the oven at 2℃ in advance. after pickling, string the shrimp, green pepper, red pepper and onion on the barbecue rod in turn and bake in the oven for 5 minutes.

4/ Baked metapenaeus ensis skewers can be enriched by squeezing some orange juice on them.

Decoration and sharing: You can also make metapenaeus ensis look like a snack, cut a piece of toast diagonally into four pieces, string arugula, green and red pepper slices and pickled metapenaeus ensis with bamboo sticks, and bake in the oven. One bite at a time will be very popular at friends' parties.

have you ever experienced the pleasure of eating meat in big gulps and onions in large chunks? Try this pork skewer, it won't let you down.

-Materials-

Pork tenderloin 3g/2 green onions

2 fresh mushrooms/1 small handful of thyme

half a lemon/5g cumin powder

5g sea salt/3g chopped black pepper

2 tbsps olive oil

-Steps-

1/ Prepare ingredients.

2/ Wash the scallion, remove the leaves and leave the scallion white, and cut into 2cm long sections. Wash the silt with mushrooms and cut 4 petals with a cross knife. Chop thyme.

3/ Cut the top grain of pork tenderloin into large pieces with a thickness of .5cm, add cumin powder, sea salt, chopped black pepper, chopped thyme and 1 tbsp olive oil, finally squeeze in lemon juice, stir well and marinate for 2 minutes.

4/ When the pork tenderloin is marinated and savory, take a bamboo stick, first string a section of scallion, then take a piece of meat and string it like sewing clothes, and finally string a piece of mushrooms on the top of the bamboo stick. String all the kebabs in turn.

5/ If it is best to have a frying pan with ribs, if not, take a frying pan, add 1 tbsp olive oil, heat it to 7% over medium heat, add the skewered kebabs, wait until one side is golden, turn it over and fry the other side until both sides are yellow.

-Material-

Chicken leg 2g/pineapple 2g

1/2 bottle of Chili sauce/5g of Chili powder

3ml of tomato sauce/3ml of HP sauce

5g of salt/5g of black pepper

-Step-

1/ Remove skin and bone from chicken leg. Peel the pineapple and cut it into triangles with a side length of 3cm and a thickness of about 1.5cm.

2/ put the chicken pieces into a large bowl, add salt, black pepper, Chili powder HP sauce, tomato sauce and half the amount of Chili sauce, mix well and marinate for 1 hour.

3/ put the pineapple pieces into a container for pickled chicken and stir well. Take a bamboo stick and string chicken and pineapple on the bamboo stick at intervals for later use.

4/ preheat the oven with 2℃ fire for 1 minutes, put the pineapple chicken kebabs on the grill, put them in the middle of the oven and bake for 15 minutes.

5/ take out the grill, spread the pickled chicken sauce on the surface of the chicken skewers and pour the remaining Chili sauce on them, then bake in the oven for 5 minutes until the pineapple surface is slightly dry and the chicken is mature.

Copyright | Beitai Kitchen

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When it comes to what is the best to eat at a friend's party, most people will definitely think of hot pot first. But in addition to hot pot, there is another kind of food that is super suitable for people to eat together, and that is kebabs. Isn't this great? There are a few people who don't like kebabs. Anyway, I really don't have them around. Everyone basically likes them and they can eat them all year round. Especially on weekends or holidays, it's really interesting and emotional to meet three or five friends or a family, find a beautiful place, bring your own oven and various skewers, and have an enjoyable outdoor barbecue.

You'd better make your own kebabs. At least you can rest assured of the ingredients. The most important thing is that you can forget to eat them. You can't beat a meal at a better kebab shop outside. It's much more economical to buy your own kebabs. Although it's unhealthy to barbecue food, it's not eaten every day. It's always no problem to eat a meal if you are greedy. Let's talk about the pickling method of mutton skewers made by myself.

homemade mutton kebabs

ingredients: leg of lamb, chopped green onion, salt, cooking oil, oyster sauce, soy sauce, pepper, cumin powder, cumin granules and Chili powder.

Practice:

1. Soak the bamboo stick in water for a little longer.

2. I bought a little more than two kilos of leg of lamb, one kilo of 4 yuan, and one kilogram of 92 yuan. After washing the mutton, I soaked it in cold water for a while, and then I decomposed the whole meat first, and cut it into pieces the size of a thumb nail or a little bigger.

3. Put the minced meat into a container, and then add a proper amount of soy sauce, oyster sauce, pepper, cumin powder, salt and chopped green onion in turn, stir well by hand and marinate for a while, at least for an hour.

4. After the mutton is cured, you can start skewering meat. There are two points to note here. Try to keep the meat pieces at both ends of the skewer as small as possible. Secondly, it's better to have two thin pieces and one fat piece of meat, which will taste more delicious.

I'm used to baking with charcoal fire. Although there are ovens at home now, I always feel that the smell baked by the oven is not as good as that of charcoal fire. I think charcoal fire is more convenient (although it's a little environmentally friendly). First, take out two pieces of charcoal and put them on a gas stove for a big fire. After burning for about three minutes, you can put the charcoal on the oven from the stove. Then, cover the small pieces and broken charcoal and ignite it with a fan.

The kebabs can be roasted. Put them on the oven and bake them on one side. It takes about two minutes to turn over. Here, you need to sprinkle cumin powder once before turning over, and also sprinkle cumin powder once before turning over the other side. Sprinkle cumin powder and Chili powder on both sides at last, and then you can eat happily.

"String all the prepared ingredients with bamboo sticks

" Mix 3g pepper, 3g cumin powder, 3g salt and pepper, 5g Chili powder, 3g cumin powder, 6ml barbecue soy sauce, 2g peanut oil, 2g oyster sauce, 1g white sugar and a proper amount of white sesame seeds to make sauce

"Spread tin foil on the baking tray. Brush a layer of oil

"Brush all the kebabs with a layer of barbecue sauce first, preheat the oven to 2 degrees, bake for 2 minutes, take it out halfway and brush the sauce again

" Take it out halfway and brush the sauce again

Hello! I am a gourmet, and I am glad to answer this question! Let me share my experience in kebabs with you:

First, cut fresh mutton into 2cm cubes, add salt, Chili powder, cumin powder and cooking oil, mix well, and marinate the mutton for 25 minutes.

second, wash and dry the bamboo sticks, put the pickled mutton pieces on the bamboo sticks, and each bamboo stick can wear 6 pieces of meat, then spread the tin foil on the baking tray, and then put the worn mutton skewers into the baking tray.

Third, preheat the oven at 18 degrees for 5 minutes, and put the baking tray with mutton skewers in the oven.

fourth, start baking, turn it over in the middle and rinse it with oil once. Bake for another 8 minutes and rinse with oil again.

Fifth, according to your own taste, sprinkle a proper amount of cumin powder on the roasted mutton skewers, so that the fragrant mutton skewers can be eaten, and it is really delicious with cold beer!

Finally, I hope my answer can help you, thank you!

When pickling, you can try the original flavor of the skewers with oil-consuming soy sauce onion salt.

Just use salted salt ~ cumin ~ Chili noodles, and barbecue first ~ brush oil ~ sprinkle salted salt evenly ~ sprinkle cumin Chili noodles. Using charcoal tastes much better than bamboo charcoal, a childhood taste.