A complete collection of mutton kebabs

Materials for making kebabs (1):

Ingredients: mutton (thin) 250g.

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

Characteristics of fried mutton kebabs (1);

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

Method of frying mutton kebabs (1);

1. Cut mutton into small pieces (each piece 10g, that is, about 25 pieces), marinate with pepper, salt, vinegar and chopped green onion for 2 hours, then put on short bamboo sticks and 5 strings.

2. Put 150g oil in the pot. When the oil is hot, add the mutton string and fry until it turns yellow.

Put it in a pot and pour a little Chili oil on it. Materials for making kebabs (2);

Material: tenderloin1000g

Seasoning: soy sauce 150g, salt 5g, monosodium glutamate 5g, pepper powder 5g, Chili powder 3g, sesame 50g, peanut oil 100g. Features (2):

Fresh and mellow, salty and spicy.

Method of frying mutton skewers (2);

1. Wash tenderloin, cut it into round pieces, and wear it with steel or iron skewers. Wear 7 pieces of meat for each string, or use bamboo sticks.

2. Add refined salt, monosodium glutamate, pepper powder and Chili powder to the soy sauce, mix well, adjust the taste, put the mutton string into the dip, and let the mutton string eat through seasoning. You can also cut the meat, soak it in the seasoning, and then wear it in a string. Wash sesame seeds and stir-fry.

3. Pour peanut oil into the oil pan, heat it to 60% over medium heat, and fry the kebabs in the oil pan by hand for about 1 minute. When you see the color of the meat sauce, roll it in sesame seeds and let it be covered with sesame seeds.

Lamb Kebabs

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. Use silver

Mutton skewers (or iron skewers) are usually 7-8 pieces a string. (2) Add monosodium glutamate (2g) into the soy sauce and stir well.

Even. 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.