How to make mutton kebabs

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, Chili noodles, cooking wine, a little salt, salad oil, spiced powder, sugar, monosodium glutamate, chicken essence, baking soda, dried starch, and supplement: add shrimp oil if possible.

The main raw material of mutton kebabs is mutton, and the seasoning is salt, cumin and dried Chili noodles. Wheat flour, onion, etc. One-or two-year-old sheep are the best mutton, and the mutton of that year is 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 flour to keep it fresh, and bake it. When the mutton skewers reach 70% maturity, 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.

deep-fry

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 the mutton into small pieces (each piece 10g, that is, about 25 pieces), marinate it with pepper, salt, vinegar and chopped green onion for 2 hours, then put it on a short bamboo stick and wear 5 strings;

2. Put150g oil in the pot. When the oil is hot, add the mutton string, fry until it turns yellow, take it out of the pan, and sprinkle with a little Chili oil.

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.

Characteristics of fried mutton kebabs (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 fry them for later use;

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.

Zhixiang mutton kebab

1. Wash and slice mutton, wash and cut ginger and garlic, and wash and cut onion;

2. Add salt, monosodium glutamate, cooking wine, pepper, water and starch to mutton, and then string them with bamboo sticks for later use;

3. Pour the oil into the pot, put the mutton string when it is heated and smoked, and fry it until it is yellow outside and tender inside, and take out the oil;

4. Leave the bottom oil in the pot, saute ginger and garlic, add mutton skewers, sprinkle with white sesame seeds and chopped green onion, and pour in sesame oil and stir well.

roast

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. Wear it with silver string (or iron string), usually 7 ~ 8 pieces in a string. (2) Add monosodium glutamate (2g) into soy sauce and stir well. Mixing Zanthoxylum bungeanum powder, Zanthoxylum bungeanum powder, salt and monosodium glutamate (the rest) to form salt and pepper;

(3) Roast mutton kebabs with 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) Brush the sesame oil on both sides after baking, 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.

Lamb Kebabs

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 will be mixed with the paste made of egg white and glutinous rice before roasting, so that the roasted mutton skewers are more tender.