Lamb tenderloin (hind leg) meat 1 kg. Seasoning: 70g sesame oil, 2g pepper powder, Chili powder 1g, 2g salt, 5g monosodium glutamate, and soy sauce 12g.
Cooking method:
(1) Wash the mutton and cut it into cubes 3 cm square and 0.6 cm thick. Wear it with silver string (or iron string), usually 7 ~ 8 pieces in a string.
(2) Add monosodium glutamate (2g) into soy sauce and stir well. Mix Zanthoxylum bungeanum powder, Zanthoxylum bungeanum powder, salt and monosodium glutamate (the rest) to make salt and pepper.
(3) Roast mutton kebabs on a mild charcoal fire, brush the prepared soy sauce evenly on the meat for 2-3 times while roasting, and sprinkle salt and pepper evenly. Bake for 2 ~ 3 minutes. When the meat is sauce yellow, turn it over and bake the other side in the same way.
(4) After baking on both sides, brush the sesame oil and set the plate with the skewers.
Features: bright color, bright ghee, tender and crisp meat, mellow taste and unique flavor.
(5) After the shredded onion is baked soft, spread the meat and onion, put the parsley section on it, and continue to turn over. When the meat is roasted to white (the beef is purple), put it on a plate. Can be eaten with sesame cakes, pancakes, sugar garlic or fresh cucumbers.
Characteristics of dishes: fine, fresh and tender, roasted with special roasted seeds and nuts, complete and diverse seasonings, mellow and beautiful meat.
Lamb Kebabs
Xinjiang mutton kebabs can be said to be popular snacks all over the country and are favored by the masses. Kebab, called "Kawaf" in Uygur language, is a traditional snack of Uygur people. The practice is: cut mutton and sheep oil into thin slices, put them on thin iron bars alternately, bake them on a long mutton skewer, sprinkle some pepper noodles, refined salt and cumin powder, and they will be cooked in a few minutes. Its color is brown, shiny, slightly spicy, 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 giant mutton string is very enjoyable to eat. Eat 2-3 skewers and you'll be full.
Now there are many innovations in making mutton kebabs in hotels. In addition to ordinary kebabs, there are bamboo sticks, clean oil kebabs, and some are fried. The raw materials are basically the same. Some mutton slices are mixed with paste made of egg white and fluorescent powder before roasting, so that the roasted mutton skewers are more fresh and tender.
Tempting kebabs!
Mutton kebabs can be seen everywhere in urban and rural areas, streets and bazaars, with crisp outside and tender inside, delicious meat and unique flavor. According to archaeological data, there were kebabs in Chinese mainland as early as 1800 years ago. There are stone carvings of kebabs in The Complete Portraits of Han Dynasty. Barbecue fans were also unearthed in Mawangdui No.1 Han Tomb.
Mutton kebabs are very popular in China and can be seen everywhere, but authentic mutton kebabs are still the unique charm of Xinjiang.
Kebab is the most famous ethnic snack. Few Chinese and foreign guests who come to Hotan for sightseeing do not eat mutton kebabs.
The kebab is made by moxibustion in a special barbecue iron trough. The iron trough is divided into two layers, the middle partition is porous and charcoal is used as fuel. An iron drill for kebabs, 30 cm long, with a wooden handle at one end. When making, first cut the mutton into thin slices with a square of 3 cm, then put the iron solder in turn, and then put it on the barbecue trough. While roasting with charcoal fire, sprinkle salt, Chili powder, cumin powder and other seasonings on the mutton, and roast it for about 3-5 minutes on the other side, and you can eat it in a few minutes.
The specific roasting method is as follows: cut fresh mutton and tail fat into thumb-sized meat pieces, each string is about six or seven pieces of meat. Several iron bars with good meat are arranged in the oven slot and ignited by a fan. After one side of the kebab is cooked, turn it over and bake the other side. The seasoning of kebabs can be determined according to the taste, or the skewered meat can be soaked in the paste made of white flour, eggs, seasoning and salt for a while before roasting. Delicious and nutritious, it is deeply loved by people of all ethnic groups. Besides mutton kebabs, mutton kebabs also include roast lamb liver kebabs, lamb loins kebabs, lamb spleen kebabs, and lamb intestines kebabs.
Hotan mutton kebab is the best in Xiaoerbake Township, Hotan City. There are not only traditional kebabs, but also roast lamb chops, which are more enjoyable to eat.