Materials for making fried mutton kebabs (1):

Ingredients: mutton (thin) 250g.

Seasoning: 50g of vegetable oil, 2g of pepper, 5g of salt, 5g of vinegar, 10g of onion (white peel)10g, and 0g of Chili oil10g.

Characteristics of fried mutton kebabs (1);

Fragrant, spicy, fresh, tender outside, spicy and palatable, clean and hygienic.

The method of frying mutton kebabs (1);

Lamb Kebabs

1. Mutton is cut into small pieces (each piece10g, that is, about 25 pieces), marinated with pepper, salt, vinegar and minced onion for 2 hours, and then put on short bamboo skewers, and put on 5 strings;

2. Put the oil150g in the pan. When the oil is hot, add the mutton string, fry until it turns yellow, put it in the pan, and pour a little Chili oil.

Materials for making fried mutton kebabs (II):

Ingredients: tenderloin1000g

Seasoning: soy sauce150g, salt 5g, monosodium glutamate 5g, pepper powder 5g, Chili powder 3g, sesame 50g, peanut oil100g.

Characteristics of fried mutton kebabs (2);

Fresh and mellow, salty and spicy.

The method of frying mutton kebabs (2);

1. Wash the tenderloin, cut it into round pieces, and wear it with steel skewers or iron skewers. Each string should wear 7 pieces of meat, or use bamboo skewers.

2. Add refined salt, monosodium glutamate, pepper powder and Chili powder to the soy sauce, mix well, adjust the taste, put the kebabs into the dip, and let the kebabs eat through the seasoning. You can also cut the meat, put it into the seasoning and soak it thoroughly, and then wear it into a string. Wash sesame seeds and fry them for later use;

3. Pour peanut oil into the oil pan, heat it to 60% with medium fire, put the kebab in the oil pan with your hands and fry it for about 1 minute. When the color of the meat sauce is seen, roll it in sesame seeds to make it covered with sesame seeds.

roast

Beef tenderloin (hind leg) 1 kg. Seasoning: 70g of sesame oil, 2g of pepper powder, 2g of Chili powder 1 g, 2g of salt, 5g of monosodium glutamate and 2g of soy sauce12g.

Cooking method:

(1) Wash the mutton and cut it into cubes 3 cm square and 0.6 cm thick. Wear it with a silver skewer (or iron skewer), usually a string of 7 ~ 8 pieces. (2) Add monosodium glutamate (2g) into the soy sauce and stir well. Mix pepper powder, pepper powder, salt and monosodium glutamate (the rest) together to form salt and pepper;

Lamb Kebabs

(3) Grill the kebabs on a slight charcoal fire, and 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 both sides, brush them with sesame oil, and put them on the plate together with the skewers.

Features: Bright color, bright butter, tender and crisp meat, spicy and mellow taste and unique flavor.

(5) After the shredded onion is roasted to be soft, spread the meat and onion, put the parsley section on and continue to turn. When the meat is roasted to white (the beef is purple), put it on a plate. You can eat it with sesame cakes, pancakes and sugar garlic or fresh cucumbers.

Features of dishes: Fine, fresh and tender, roasted with special roasted seeds, complete and varied seasonings, mellow and beautiful meat.

mutton shish kebab

Xinjiang kebabs can be said to be a popular snack in the whole country and are favored by the masses. Kebabs, called "Kawafu" in Uygur, are a traditional snack of Uygur people. The way to do this is: cut mutton and sheep oil into thin slices, put them on a fine iron rod in a fat and thin way, bake them on a long kebab stove, then sprinkle some chili pepper noodles, refined salt and cumin powder, and cook them in a few minutes. Its color is brown, shiny, slightly spicy, not greasy and not greasy, fresh and delicious.

Lamb Kebabs

There are kebabs everywhere in Xinjiang. Kuqa has a kind of "Mirtl Kawafu" (a one-meter-long mutton string). This kind of giant mutton string is enjoyable to eat. If you eat 2-3 strings, you will be full.

There are many innovations in mutton kebabs in hotels. Besides the general kebabs, there are also bamboo kebabs, mutton kebabs with net oil, and some of them are fried, and the raw materials are basically the same. Some mutton slices are mixed with the paste made of egg white and fluorescent powder before roasting, so that the roasted mutton skewers are more fresh and tender.