Kebabs:

The amount of spices should be added to 5 kilograms of fresh meat.

Formula 1: 1.5 package of Xinjiang mutton kebabs (produced in Wuhan), 70-90g of monosodium glutamate (with freshness of 99%, all below), 36g of refined salt, extra fresh mutton 1 package (produced in Wuhan), ginger and chives (finely cut).

Put the above raw materials into the cut meat strips, mix them evenly, marinate for 10 minute, and then skewer them with bamboo sticks and bake them.

Formula 2: thirteen spices 100g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh 1 bag 1, ginger onion 40g each, sugar 7g, pine meat powder 25g and red summer starch 250g.

Put the above raw materials into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted.

Note: the dry humidity of the above two methods is that mutton skewers can absorb spices without running water. When the water comes out, it will be thin and it is not easy to maintain the flavor. When you use oil, it is better to hold a handful of meat in your hand and feel moist without water.

Formula of Xinjiang kebab

The most primitive: mutton, salt, red willow.

The oldest: mutton, salt, red willow, cumin, Chili noodles.

The one with the longest use time; Mutton, salt, red willow, cumin, Chili noodles, sesame.

The most troublesome: mutton, salt, red willow, cumin, Chili noodles, starch, skin buds, eggs,

Monosodium glutamate.

The most important: Xinjiang big-tailed mutton, sheep tail oil, cumin in Yanqi basin, Xinjiang,

Salt, Uncle Cuban.

The most amazing: cumin, Chili noodles, salt, and ancient special recipes.

The most popular: roasted lamb kidneys.