How to yakitori method and steps, how to yakitori method steps

Hello, 1.Cut the lamb into small, thick slices; 2.Finely chop the shallots (onions); Refers to the age of 3

Then mix the lamb slices and green onions together and marinate for about half an hour; 4.Then use a chain comma to skewer the lamb slices into 15 skewers; 5.Burn the special iron trough and charcoal burning shed, put the meat skewers on top of the iron trough, sprinkle with salt, chili powder and cumin powder, and bake for about 5 minutes; 6.

Roll over and sprinkle with salt, paprika and cumin powder and continue to bake for about 5 minutes until cooked.

Kebab preparation:400 grams of fresh mutton, 100 grams of mutton fat, an onion, an appropriate amount of salt, 5 grams of cumin powder, 5 grams of chili powder.

1. Remove the tendons of the lamb leg meat and cut it into mahjong-sized pieces, and cut the mutton fat into pieces.

2. Shred the white onion.

3. Put the lamb pieces in a large bowl, add the onion shredded salt, and a little water.

4. Mix well.

5. Cover with plastic wrap and marinate for 2-3 hours.

6. Wash the bamboo skewers, put the marinated meat pieces, and string two pieces of lean meat first.

7. String a piece of fat in the middle.

8. Skewer two more pieces of lean meat.

9. Preheat the oven at 250°C for 5 minutes, add a barbecue rack, put it on the middle and upper layer, and put a baking tray below. After roasting for about 4 minutes, you can see that the color of the lamb changes from dark to white.

10. Turn over and continue to bake until the other side changes color.

11. Take out the lamb skewers, sprinkle cumin powder and chili powder on both sides with a little salt, and bake for about 3 minutes before eating.

The way to make barbecue lamb skewers is like sail sliding down:

Ingredients: lamb tenderloin, sesame oil, Sichuan pepper powder, chili powder, salt, monosodium glutamate, soy sauce.

Steps: 1. After washing the mutton, cut it into 3 cm square and 0.6 cm thick squares and wear it, generally 7 to 8 pieces in a string; Bump into each other.

2. Add monosodium glutamate to soy sauce and stir well;

3. Put the chili powder, Sichuan pepper powder, salt and monosodium glutamate together and mix well to make pepper and salt;

4. Grill the meat skewers on a microcharcoal fire, and evenly divide the prepared soy sauce into 2 to 3 times while grilling and evenly sprinkle with salt and pepper;

5. Bake for 2 to 3 minutes, when the meat is sauce yellow, turn over the sedan residue and bake the other side in the same way;

The tutorial for kebabs is introduced as follows:

The first step is processing. Clean the lamb and control the moisture. Cut into long strips 1 cm thick and 2 cm wide, and then cut into diamond-shaped pieces of meat, which is not only convenient for skewering, but also easier to taste and bake.

Put the cut meat pieces into a basin, pour in salt, steamed fish soy sauce, Huadiao wine, and 150 grams of water. Grasp evenly with your hands and let the lamb absorb the moisture. The mutton roasted in this way is charred on the outside and tender on the inside, the taste is not old, and it is delicious and does not stuff your teeth.

The second step is pickling. Then pour in 5 grams of Xianliang thirteen spices, 10 grams of pepper, 5 grams of cumin powder, 10 grams of cumin powder, 5 grams of chili powder, and an egg. Grasp evenly with your hands, stir vigorously, and a gelatinous texture appears.

Then add 20 grams of shredded onion, 20 grams of shredded green onions, and 20 grams of shredded ginger. Directly grasp and knead evenly, marinate for 15 minutes to further increase the fragrance and remove the fishy smell. You can also put a little cornstarch to make it easier to taste.

The third step is to skewer. When skewering, you should pay attention to the combination of fat and thin, and now many barbecue stalls are 2 pieces of lean meat + 1 piece of fat. The taste of this baking is very fragrant, and the cost is much cheaper.

A pound of mutton can wear about 25-30 skewers, and there are 5-6 pieces of meat on each skewer. Once the skewers are complete, lightly brush with a layer of cooked oil. The aim is to seal in moisture and also prevent air drying and hardening.

If you want to bake it directly, you don't need to brush the oil.

Step 4, barbecue. Pay attention to the heat at this step, and it will be cooked in about 5 minutes. Therefore, you can't leave it alone, one side is golden and fragrant, you should sprinkle cumin powder in time, spicy pepper powder and salt, turn it over and roast the other side.

If there is too much lean meat, it is necessary to brush some oil properly, otherwise it will be dry and hard after roasting, and the taste will not be fragrant. Just grill the lamb skewers, don't over-grill the pie spine, the taste is not fresh and tender, and it will lose the original flavor of the mutton.

How to grill lamb kebabs.

Lamb skewers are very suitable for grilling, first we need to prepare 500 grams of lean lamb, 15 grams of refined salt, 5 grams of pepper, 50 grams of sesame seeds, 3 grams of cumin, 5 grams of cumin, 5 grams of pepper powder, and 15 grams of flour. We need to remove the fascia of lean mutton, then wash the blood in it, cut it into small pieces and put it in a basin, and then add refined salt, sesame seeds, pepper, cumin, cumin, pepper powder, flour and monosodium glutamate, knead and mix well, and then need to marinate for 2 hours. After that, we pinch the mutton wrapped in seasonings and put it on a bamboo skewer by hand, and then we put the lamb skewers on a lit and stirred charcoal grill, and need to roast them while fanning them, and when the lamb skewers are grilled on both sides until the oil comes out, they are cooked.

How to grill lamb skewers without drying.

When grilling and eating lamb skewers, it is easy to dry out, and you need to brush the lamb skewers with oil at this time. A key trick when grilling. It is a good choice to brush the lamb fat when grilling the lamb skewers, and you can also put some botanical serving oil in it.

The oil heats up quickly, so that the surface temperature of the lamb skewers rises faster, and it will soon become charred on the outside and tender on the inside, and it is delicious and chewy at the same time.

Ingredients: 750 grams of mutton, 3 grams of salt, 10 grams of cumin powder, a small amount of cooked sesame seeds, and an appropriate amount of special chili noodles. Wash the lamb and cut it into cubes and skewer it on an iron skewer.

Put the charcoal on the stove to make a fire and start baking. Bake until browned, brush with silly oil and sprinkle with salt. Bake until oily, sprinkle with special chili flakes and cumin powder.

Brush with a thin layer of oil, sprinkle a layer of chili flakes, cumin, and finally sprinkle with cooked sesame seeds. <

Ingredients: 750 grams of mutton, 3 grams of salt, 10 grams of cumin powder, a small amount of cooked sesame seeds, and an appropriate amount of special chili noodles.

1. Wash the mutton, cut it into oblique pieces of about 2 cm, and skewer it on a bamboo and virtual skewer or iron skewer.

2. Put the charcoal on the stove to make a fire and start roasting.

3. Bake until it changes color, start to brush with oil, sprinkle a layer of fine salt evenly, and continue to bake.

4. Bake until oily, sprinkle with barbecue special chili noodles and cumin powder.

5. Brush with a thin layer of oil, sprinkle a layer of chili flakes, cumin, and finally sprinkle a little cooked sesame seeds.

Recipe Meat skewers:

5 kg of fresh meat should be counted as the amount of spices added.

Recipe 1: Fresh Xinjiang mutton skewers (from Wuhan) package, monosodium glutamate (freshness in 99%, all the following use this freshness) 70-90 grams, 36 grams of refined salt, 1 package of special fresh No. 1 (Wuhan), 40 grams of ginger and chives (chopped finely), 7 grams of sugar, 25 grams of meat floss powder, 250 grams of sweet potato starch.

Put the above ingredients in the cut meat strips and mix evenly, marinate for 10 minutes, and then use bamboo skewers to roast.

Recipe 2: 100 grams of thirteen spices, 70-90 grams of monosodium glutamate (99% freshness), 36 grams of refined salt, 1 pack of special fresh No. 1, 40 grams of ginger and chives, 7 grams of sugar, 25 grams of loose meat powder, 250 grams of red summer starch.

Put the above ingredients into the cut fresh meat strips, mix well, marinate for 15 minutes, and then skewer them into skewers for baking.

Note: The dry humidity of the meat in the above two methods is that the meat skewers can absorb spices without falling and do not run water. If there is water flowing out, it will be diluted, it is not easy to maintain the flavor, and it consumes oil when it dries, so it should be held in the hand and the meat feels moist but does not come out of the water.

Ingredients: fresh mutton, onion, cumin seeds, five-spice powder, chili flakes, peppercorn noodles, sugar, soy sauce, salt.

Steps: 1 Mutton remove the white tendons Cut into pieces with a thickness of 1cm and a length of about 3-4cm, preferably fat and thin meat pieces This is more fragrant, if you are really worried about the oil, you can remove the fat meat first;

2. Cut the onion into minced pieces and put them into the mutton pieces, add a teaspoon of five-spice powder, a teaspoon of cumin seeds, a spoonful of soy sauce, a spoonful of sugar, an appropriate amount of chili noodles, Sichuan pepper noodles, and salt and mix well;

3. Cover the mixed mutton with plastic wrap and put it in the refrigerator, marinate it overnight for the best taste, take it out halfway and stir it several times;

4. Brush the bamboo skewers with a layer of cooking oil in advance, shake off the seasoning on the surface of the marinated mutton, carefully wear them on the skewers, and pay attention to the collocation of fatty meat;

5. The mutton can be roasted in the oven, or it can be placed on the grill or electric stove at home, as long as it is heated over an open flame;

6. Pay attention to turning over after one side changes color, no need to add other seasonings halfway, and bake until the mutton pieces become smaller and the surface is no longer watery.

First marinate it with salt, thread it on skewers, bake it directly, add cumin powder and chili powder when it is 8 ripe, and it's okay.