Method steps of kebab

Mutton kebabs are one of the favorite foods of many friends in life, so mutton kebabs have become one of the pastimes in people's leisure time. However, some preparations must be made before kebabs, such as preparing materials and curing. So, do you know how to pickle mutton kebabs? How can I roast a more delicious kebab? The following is the pickling method of mutton skewers introduced by food nutritionists.

Pickling method of authentic mutton kebab 1

Raw materials:

500g lean mutton (leg meat is the best), salt 15g, pepper 5g, sesame 50g, fennel 3g, cumin 5g, pepper powder 5g, flour 15g, and a little miso and Chili powder.

Exercise:

1, skinless mutton, washed with blood, cut into small pieces and put in a basin.

2. Add salt, sesame, pepper, cumin, fennel, pepper powder, flour and essence in turn, knead well and marinate for more than two hours.

3. Pinch a small piece of mutton wrapped in thick paste seasoning on the bamboo stick by hand (each string can wear 8- 10 pieces).

4. Place the mutton kebabs horizontally on the sizzling charcoal stove, stir fry and bake until both sides are cooked until oily (sprinkle a little Chili powder if you like spicy food).

Tips:

Barbecue must be cooked before eating, so as not to cause brucellosis. The disease is a zoonotic disease, and its infection source is mainly infected sheep, cattle, pigs and other livestock. Once people eat the meat, milk and viscera of sick animals, or inhale the air containing Brucella, or the skin and mucous membrane come into contact with germs, they may get sick.

Mutton is not only delicious but also nutritious, among which mutton skewers have become one of the most popular cooking methods in life. In order to roast authentic mutton skewers, it is necessary to pickle mutton before roasting. So, do you remember the method of pickling mutton kebabs introduced above? I believe that the mutton skewers marinated in this way will definitely make you eat more fragrant.

Pickling method of mutton skewers II

Seasoning: salt 10g, Chili powder 15g, cumin powder 15g. Oil15ml

Pickling method of mutton skewers:

Add salt, Chili powder, cumin powder and oil into diced lamb leg, mix well and marinate for 15 minutes.

Tips for curing mutton skewers;

If the leg of lamb is thin, you can dip it in a little oil with a special plastic brush for food, brush it on the kebab, and then bake it in the oven.

The baking tray can be placed at the lower end of the grill to catch the grease dripping from the kebabs when roasting. If the baking tray at the lower end of the grill blocks the heat, the kebab can be turned over in time when roasting.

Before baking food, you can brush oil or sauce on the surface of the food with a small brush in advance, so that the food will not be burnt due to high temperature baking and can be absorbed evenly. The small brush used in the kitchen is different from that used in ordinary painting or decoration. First of all, we must ensure the hygiene and safety of the brush, and secondly, the hair on the brush should be firm and not easy to fall off. Plastic brushes for food can be bought in supermarkets, and the price is around 30 yuan. However, it should be noted that brushes should not be used when brushing oil on foods or pots above 100℃.

Pickling method of mutton skewers 3

-Materials-

Leg of lamb (best fat-lean mixture) 300g.

Half an onion

3 tablespoons soy sauce

Cumin powder 1 teaspoon

Oil 1 tablespoon

Salt 1 teaspoon

2 teaspoons cumin granules

Chili powder 1 teaspoon

-Practice-

Cut leg of lamb into small pieces, shred onion, put into mutton, add 3 tablespoons of soy sauce, 1 teaspoon of cumin powder, 1 teaspoon of oil and 1 teaspoon of salt, and marinate for half a day or overnight. Don't make the meat too thin, it's delicious when grilled alternately.

Bamboo sticks are soaked in water in advance, and braised pork is strung together with fat and thin.

Put it in a baking net, put a baking tray under it, and spread tin foil on the baking tray. Preheat the oven to 220℃, heat the middle layer for 15 minutes, take out cumin granules and Chili powder, and continue baking for 5 minutes.

Basic methods of mutton skewers in Xinjiang

Mutton kebabs are popular snacks in Xinjiang, with fresh and tender meat and salty taste.

Roast mutton needs special equipment. When there is no such equipment at home, you can fry mutton kebabs, which taste the same as kebabs. The method is to slice 500 grams of clean mutton, take 25 grams of onion, refined salt, a little pepper powder and a little cumin powder (if there is no cumin powder, you can use 1 0g white vinegar and a little pepper instead), chop the onion and mix well with the above seasonings, marinate the sliced mutton for1hour, and then string the meat slices with thin bamboo sticks. When peanut oil is burned to 80% maturity, put the mutton string into the pot, stir-fry it in time and fry it until golden brown.

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.

There are many innovations in the mutton skewers in the hotel. In addition to ordinary kebabs, there are bamboo kebabs, clean oil kebabs, 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 potato powder before roasting, so that the roasted mutton skewers are more tender.

Pickling method of mutton skewers

A catty of mutton is added with 15g salt, a little soy sauce, 10g monosodium glutamate and 5g tender meat powder; 4-5 slices of onion and ginger (ginger powder is also acceptable), add an egg and a little water, mix well, and marinate for one hour in a string.

Xinjiang kebab

Ingredients: lean mutton 500g, refined salt 15g, pepper 5g, sesame 50g, fennel 3g, cumin 5g, pepper powder 5g, flour 15g, a little seasoning (Chili powder).

manufacturing method

1. Remove fascia from lean mutton, wash blood, cut into small pieces, put into a pot, add refined salt, sesame, pepper, cumin, fennel, pepper powder, flour and monosodium glutamate, knead well and marinate for 2 hours.

2. Squeeze small pieces of mutton wrapped in thick paste seasoning into bamboo sticks by hand (each string can wear 8 ~ 10 pieces). 3. Place the mutton kebabs horizontally on the sizzling charcoal stove, stir fry and bake until both sides are cooked until the oil comes out (sprinkle a little Chili powder if you like spicy food).

Formula of mutton kebabs: mutton, onion, milk, egg white, cumin granules, Chili noodles, cooking wine, a little salt, salad oil, spiced powder, sugar, monosodium glutamate, chicken essence, baking soda and dried starch. Add: Add shrimp oil if possible? Pickled mutton skewers.

The main raw material of mutton kebabs is mutton, and the seasoning is salt, cumin and dried Chili noodles. Wheat flour, onion, etc. One-year-old and two-year-old sheep are the best mutton, and the mutton of that year was the best. First, cut the mutton into pieces with moderate thickness and fat and thin, put it in a pot, mix it with salt and chopped green onion, marinate it for 20 minutes or half an hour, then string it on a special pig iron brazing rod, wrap it with eggs or potato powder to keep it fresh, and bake it. When the kebab is seven-ripe, sprinkle some cumin and dried Chili noodles. The kebabs should be crispy outside and tender inside, salty and spicy, and the cumin flavor is rich. Such kebabs are delicious and appetizing when eaten hot. Especially in cold weather, guests sit in front of the oven with a bunch of red grapes to keep warm, and spicy and fragrant mutton skewers can warm their appetite, and then they can drink a few glasses of wine, which is really interesting and unique.

Mongolia mutton kebabs

Fresh mutton (leg meat is the best) and multiflavor mutton with a bunch of gravy.

Pickling of mutton skewers;

1, the mutton is cut into pieces with a thickness of 1cm and a length of about 3-4cm. It is best to have fat and thin ones, which are more fragrant. If you are really worried about oil quality, you can pick off the fat first;

2. According to the ratio: meat: material: water = 100:5:5, that is, 2 kg of meat, one or two materials and one or two water, add a string of salted mutton and water and mix well.

3. Cover the mixed mutton with plastic wrap and put it in the refrigerator. Pickled for one night, it tastes best. Take it out in the middle and stir it several times.

Here is a brief introduction to the making process of kebabs:

1. Choose fresh meat and cut it into strips of about 2-3 cm, or cut it smaller, depending on the size of the drill and the width of the furnace.

2. Each string contains 4 pieces of lean meat, 1 piece of fat meat. Pay attention to keeping the distance of each string the same.

3. Special oven for electrical appliances.

4. Bake the pickled mutton skewers in a red-hot oven, and put them in order when baking (be sure to take the barbecue away when the oil drips, and put it on after there is an open flame. You can use a fan to avoid the open flame). Bake for a few minutes. When you see the color change of the meat, pick up all the roast meat and turn it on the other side. Turn it again after a few minutes. You don't need to add any seasoning in the baking process, and you can make delicious food in one step! Master the heat and you can eat it basically. It will be baked in about 5 minutes, and then eat it while it is hot!