Fried Mutton Skewers (I) Preparation Materials:

Main Ingredients: Mutton (Lean) 250g

Seasonings: Vegetable Oil 50g, Pepper 2g, Salt 5g, Vinegar 5g, Onion (White Peeled) 10g, Chili Oil 10g

Fried Mutton Skewers (I) Characteristics:

Fragrant, Spicy, Fresh, Burnt on the outside and Tender inside. Spicy and savory, clean and hygienic.

Fried lamb kebabs (a) practice:

1. lamb cut into small pieces (10 grams each, that is, about cut into 25 pieces), marinated in pepper, salt, vinegar, minced onion for 2 hours, and then threaded on a short bamboo skewer, *** wear 5 strings.

2. pan with 150 grams of oil, when the oil is hot, put the lamb skewers, fried until brown

, out of the pan into the dish, dripping a little chili oil, can be. Fried lamb kebabs (two) of the preparation materials:

Main ingredients: lamb loin 1000 grams

Seasoning: 150 grams of soy sauce, 5 grams of salt, 5 grams of monosodium glutamate (MSG), 5 grams of pepper, 3 grams of paprika, 50 grams of sesame seeds, 100 grams of peanut oil fried mutton kebabs (two) of the characteristics of the

Fresh and tender mellow aroma, salty with spicy.

Fried lamb kebabs (two) practice:

1. lamb loin cleaned, cut into round pieces, with a steel skewer or iron skewer through up, each string should wear meat 7 pieces, with bamboo skewers can also be.

2. soy sauce with refined salt, monosodium glutamate, pepper, chili powder, mix well, seasoned, the meat string into the dipping, so that the string of meat to eat through the seasoning, you can also cut the meat into pieces after the first into the seasoning dipping soak through, and then threaded into a string. Wash the sesame seeds and fry them.

3. Pour peanut oil in a frying pan, medium heat to 60% hot, the skewers of meat by hand into the frying pan, frying 1 minute or so, see the color of the meat sauce, out of the pot in the sesame seeds rolled, so that a layer of sesame seeds can be stained.

Roasted lamb kebabs

Sheep loin (hind leg) meat 1 kilogram. Seasonings: 70 grams of sesame oil, 2 grams of pepper, 1 gram of chili powder, 2 grams of salt, 5 grams of monosodium glutamate, 12 grams of soy sauce.

Cooking method:

(1) Wash the lamb, cut into 3 cm square, 0.6 cm thick square. Thread it with a silver

lamb skewer skewer (or iron skewer), usually 7 to 8 pieces in a skewer. (2) Add monosodium glutamate (2 g) to the soy sauce and mix well

. Put chili powder, pepper powder, salt, MSG (the rest) together and mix well into pepper salt.

(3) Grill the skewered meat on a flat rack over a microcharcoal fire, brushing the soy sauce evenly over the meat in 2 to 3 batches while grilling and sprinkling evenly with the pepper salt. Grill the meat for 2 to 3 minutes, then turn and grill the other side in the same manner.

(4)When both sides are done, brush with sesame oil and place on a plate with the skewers.

Features: yellow color, bright oil, tender meat, soft and crispy, taste spicy and mellow, unique special flavor.

(5) after the shredded green onions roasted soft, the meat and green onions spread open on the cilantro segment continue to turn. When the meat roasted into white (beef is purple-red) into the plate. Serve with pancakes, griddle cakes and sweet garlic or fresh cucumber.

Cuisine characteristics: selection of fine tender, special roasted, seasoning complete multi-flavored, meat mellow color