1 mutton should not be too thin, and each string should have a piece of meat with a little fat.
The meat should not be too small, otherwise it will dry easily.
3 The meat pieces should be about the same size as possible, and cut into squares of 2x2cm as far as possible.
Seasoning: salt, Chili noodles, cumin (granule or powder);
Preparation: cut the mutton into pieces of appropriate size, put them in a basin, and then (secret recipe):
1 Cut an onion into small pieces;
2. Pour in milk (the ratio of milk to meat is1:2);
3 mix well;
4 Cover with plastic wrap and put in the refrigerator for 20~30 minutes (the color of the meat will change if it takes too long);
A pile of 5-5-6 pieces of meat is too long to eat.
Baking process:
Roasting with open fire or iron plate tastes different. Open fire can bake the burnt flavor of cumin and pepper.
1 Put the kebabs in the oven, next to each other, and then evenly sprinkle with salt, Chili noodles and cumin (sprinkle with salt first,
Otherwise you won't see how much salt you spilled! )。
Don't turn it over in a hurry, take out a string and have a look. If it's brown and shiny, you can turn it over.
3 Turn the baked side up as far as possible (four to five strings, wrist rotation in the air 180 degrees! )。
4 then evenly sprinkle with salt, Chili noodles and cumin.
When it turns brown and shiny, break up the kebab, rub it against each other, and then tap it gently to remove the burnt pepper and cumin.
6 (saliva) flow, just fine! All right, eat!
How to eat:
Be sure to eat it while it is hot! Shut up when you squeak and bubble! Eat sideways with your teeth!
Mutton kebabs are very particular. Look at the following introduction:
"Mutton: My friend's buddy gets up at three or four o'clock every morning and rushes to the niujie market to wholesale fresh mutton, so it's a sheep's hind leg!
"Cutting meat: after you go home, you must first remove the muscles, brains and fat oil. Cut the meat into long strips first, and then cut it into thick slices with diagonal wires. This step is crucial! Cut the meat horizontally, without chewing the head or chewing along the line. If the sliced meat is too thick, the cost of mutton skewers will be high. If the sliced meat is too thin and cooked, there is nothing left and it can't be sold. Therefore, the boss must carefully choose the person responsible for cutting meat!
"Pickling: delicious kebabs must be pickled. Heat a pot of water and add chopped onion and black pepper. After cooling (be sure to let it cool, otherwise the mutton will be cooked), put it into the marinated 10 minute as the cut mutton, and you can wear it.
"String-wearing: A real string-wearing expert can wear small pieces of meat into big strings! The usual technique is twisting and pulling. Try again after reading it, and you will know what technical work is! In fact, what many people don't know is that the best people to eat mutton skewers are a group of Anhui people who specially wear mutton skewers for Xinjiang people. I didn't know how much it cost when I first wore a string 1.
Fuel: I thought it was charcoal, right? In fact, the real kebabs are roasted with raw coal. It will be chaotic when we get to Beijing. But burning with coal is delicious, I think!