Formula of mutton string sauce

First, the four-character formula of mutton skewers

Word-turning tactics

Turn it upside down, so that each side of the skewer can be roasted with charcoal fire, so that the skewer is heated more evenly and the skewer is not easy to burn.

Brush formula

It is very important to master the temperature of the product that is brushed with oil. When to brush oil, mutton skewers are delicious;

Paste formula

Stick to each other so that each string can be stuck with seasoning; Make the taste of the string more fragrant and even;

Extrusion formula

Squeeze out the oil, make full use of the oil of the kebab itself, and cook the fragrance of cumin and pepper to make the kebab itself look more appetizing;

1. Preparation and formula of mutton kebabs

1, Xinjiang traditional hanging mutton kebabs production:

The selection of materials is relatively fine. Take sheep's hind legs, remove fat and keep lean meat, change the knife into a diamond shape, and mix with appropriate amount of sheep's tail oil for curing. Firstly, the washed mutton is cut into pieces, mixed with eggs, turmeric, onion, refined salt, pepper, cumin powder and flour to form a paste, evenly spread on the meat pieces, and pickled with seasonings and ingredients. Then roast it.

Example of curing formula 1:

Put the cut mutton into a pot, add 250g of water, 50g of flour (not in summer), 35g of refined salt, 2 eggs, 60ml of salad oil, some cumin powder and Chili powder to 2500g of mutton, mix well, let stand for more than 30min, and then hang an iron tag.

This can be prepared before going out for a barbecue. The purpose of hanging paste is: the barbecue is tender outside, so that the lean meat will not be too firewood and the fat meat will not be too greasy.

Roasting: Before roasting, you need to soak the onion slices in water for 2 minutes, and then you can roast them on the shelf, because the mutton roasted in this way will not be fat. When baking, we should flexibly grasp the baking time according to the degree of heat. When the kebabs are almost cooked, sprinkle some pepper noodles and cumin powder to enhance the taste and fragrance.

2, Xinjiang kebab formula:

500 grams of mutton, 83 grams of onion and green pepper, 33 grams of big label and oil, 83 ml of mint juice, 5 grams of salt, a little corn flour, pepper, spicy soy sauce and mustard sauce, and a proper amount of sour wine and sauce.

3, mutton kebabs barbecue seasoning secret recipe

Fennel100g, cumin120g, nutmeg10g, star anise10g, pepper 20g, dried tangerine peel 20g, black pepper 40g, ethyl maltol 5g, chicken essence 30g, monosodium glutamate 30g, salt and pepper/.

4, kebab formula:

500g of lean mutton, salt 15g, 5g of pepper, 50g of sesame, 3g of fennel, 5g of cumin, 5g of pepper powder, 0/5g of flour/kloc-0, and a little seasoning (Chili powder).