I believe that most people can't resist the temptation of barbecue. Three or five friends, a dozen beers, a few kebabs, eating, drinking and chatting are really pleasant.
I like to eat mutton kebabs since I was a child. Every time I pass a barbecue stall, I can't walk when I look at the burnt and greasy kebabs. It is not uncommon to eat barbecue outside, eat a bad stomach and get up in the middle of the night to go to the toilet. So now I'm always worried that the meat in the barbecue stall outside is not fresh and hygienic. Recently, I was particularly greedy for mutton kebabs, so I specifically asked an old chef who had been barbecuing for more than ten years about the practice of mutton kebabs. Once I roasted mutton kebabs at home, I didn't expect the taste to be unexpectedly good, and it was tender outside, and the more I ate, the more fragrant it became.
Next, I will share with you the curing and baking methods of mutton kebabs.
Sha Slik
Ingredients: 500g lean meat, one egg, appropriate amount of corn starch, less shredded onion, less shredded ginger, salt, chicken essence, oyster sauce, soy sauce, cooking wine, cumin powder and Chili powder.
Exercise:
1. First, remove the fascia from the surface of lean pork, cut it into pieces with a thickness of 1 cm, and pat it on the surface with the back of a knife several times to break up the meat quality of pork.
2. Cut the pork into cubes 1 cm square, and you can add a little diced lard according to your own preferences.
3. Add shredded onion, shredded ginger, salt, chicken essence, cooking wine, soy sauce and oyster sauce to the diced meat and mix well.
4. Beat in half an egg white, add appropriate amount of corn starch and mix well again. Finally, pour a layer of cooking oil on the surface and put it in the refrigerator for about half an hour. (Pickled pork will be fresh and tender when roasted, and it is not easy to dry, because starch is added when pickled, and the roasted kebabs can achieve the effect of tender outside and tender inside. )
5, spread a layer of tin foil on the baking tray, put the pickled mutton skewers on the iron tag and put them neatly on the baking tray.
6. Preheat the oven in advance, fire it up and down at 230 degrees, and bake it in a baking tray for 8 minutes.
7, 8 minutes later, take out the baking tray, sprinkle cumin powder and Chili powder evenly on the kebab, and then put it in the oven for 7 minutes.
8. At this point, the mutton kebabs have been completely cooked. The kebabs are roasted in the outside and tender in the inside, and the brown skin looks very appetizing. Sprinkle some cumin powder and Chili powder according to your own preferences, then pick up the mutton string and pat it on both sides, and pat the cumin powder and Chili powder evenly.
9. The tender and fragrant kebab is ready. Are you drooling already? If you like this kebab, you must collect it! Forward and share with more friends who like food.