Pickling method and seasoning formula of mutton skewers

The pickling method and seasoning formula of mutton skewers are as follows:

Ingredients: mutton.

Seasoning: shredded onion, salt 10g, edible oil 10g, flour 25g, corn starch 10g.

1. First, prepare fresh mutton. It's best to make mutton skewers with fat and thin mutton brisket, also called "pork belly" or lamb chops, which will taste much better than pure lean meat.

2. Simply rinse the mutton with clear water, and then cut it into cubes with 1.5 cm for later use.

3. Next, prepare the pickled mutton, put the chopped mutton into the pot, add an egg, add a small amount of shredded onion, 10g salt, 10g cooking oil, 25g flour and 10g corn starch, mix well, and marinate for about 10g.

4. When kebabs are roasted, prepare the seasonings needed for kebabs. If not, prepare some cumin powder and Chili powder.

5. Put the pickled diced mutton on the iron tag, or you can put it directly into the baking tray without wearing a string.

6, electric oven preheating in advance, up and down 230 degrees. Put the kebabs into the baking tray, and put the baking tray into the oven to start baking.

7. After baking for five minutes, turn over, sprinkle with barbecue and dregs, and continue baking in the oven for five minutes. After five minutes, sprinkle the barbecue material on the other side, and bake in the oven for 1 minute, so that the kebabs can fully absorb the flavor of the barbecue material.

8. Because flour and starch are added when the mutton kebabs are pickled, the skin of the roasted mutton kebabs will have a little crispy feeling, and the bite will be crisp and tender.