Operation Editor
1: Place the peppercorns in a pot, add about 200ml of water, bring to a boil, then turn down the heat and continue to cook for 3 minutes, when the water cools naturally remove the peppercorns and leave them out, reserving the peppercorn water for later use.
2, remove the tendon on the lamb, cut into pieces of about 1cm in size.
3, put the lamb into the container, pour the cooled pepper water and cooking wine, mix and marinate for 10 minutes (the longer the better, if you can more than 2 hours, the stink to remove the effect is better).
4. Pour off the pepper water, add 2g of salt, white pepper and mix well, put in the diced onion, and ginger, then drizzle in 15ml of vegetable oil and marinate for 10 minutes.
5. Skewer the lamb pieces on skewers, but don't arrange them too tightly, leaving a slight gap between each piece.
6: Place the lamb kebabs on a rack, brush with a layer of vegetable oil, then the remaining salt, sprinkle a thin layer over the kebabs, then cumin, and finally chili powder, and place in the middle of the oven.
7, with a temperature of about 200 degrees Celsius first baked 5 minutes, take out and turn over, and then in the back of the brush oil, sprinkle salt, cumin and chili pepper, change the temperature to 220 degrees Celsius, baked 3 minutes can be.
Fat lamb 500g, 2 onions, chili powder, pepper, a little soy sauce, a little white wine, cumin, fine salt
Practice Editor
1, lamb cut into pieces, fat and thin separate;
2, onion with a blender into a paste, add white wine, a little soy sauce, a little salt;
3, with 2 will be soaked in the lamb for more than 24 hours;
3, with 2 will be soaked for more than 24 hours;< /p>
4, roasted before the lamb skewered into a skewer, a few pieces of lean meat and fat (fat oil) spaced apart from each other. If there is no fat mutton, use sheep fat oil to wash and cut the same small pieces;
5, preheat the oven at 200 degrees, upper and lower heat, put the lamb skewers roasted about 20 minutes or so. Turn over halfway, brush chili powder, pepper, cumin, salt.
200 grams of lamb 4 tablespoons of soy sauce 1/4 tablespoon of soy sauce 1/4 tablespoon of cooking oil 1 tablespoon of salt 1/2 tablespoon of chili powder 1 tablespoon of pepper powder, cumin powder a little
Practice:
1. Clean the lamb, tear off the film
2. Use a knife to cut the lamb into 0.3 centimeters thin slices of meat
3. Pour soy sauce, soy sauce and cooking oil into the Pour the soy sauce, soy sauce and cooking oil into the bowl of thinly sliced lamb
4. Add 1/2 tsp of chili powder and a pinch of pepper powder
5. Use chopsticks to mix the seasoning with the slices of lamb and marinate for 5 minutes
6. Take a handful of bamboo skewers (don't use iron skewers, you can't use metal in the microwave oven)
7. Skewer the slices of marinated lamb evenly on the skewers and put 1- 2 small pieces of fat lamb on each skewer
8. 2 small pieces of fat lamb on each skewer
8. Place the skewered lamb evenly on a plate and put it into the microwave oven, dinging on medium-high heat for 2 minutes
9. Remove the juices from the bottom of the plate, and then continue to ding on medium heat in the microwave oven for 30 seconds and remove it
10. Sprinkle cumin and chili powder evenly on the skewers before serving
Precautions:
1. Mutton slices should not be cut too thick or too thin, about 0.3 centimeters thick, so that it can be quickly matured, the taste is also very tasty
2. When buying lamb, try to pick some fat, so that the finished product will have a better texture, not firewood and not greasy
3. In the marinade of mutton, add 1 tsp of cooking oil, which will make it more tender and oily