Where is the mutton grilled deliciously, and how can the mutton be roasted deliciously?

The fire burned for two hours, then slowly extinguished. They slowly walked towards the ruins, but suddenly smelled a smell. The shopkeeper smelled the smell and found it to be a charred lamb.

The owner saw that the shearling was open and the flesh was red. He experimented and found it delicious: "Most customers who come to the ram house to buy roast lamb will bring a small pot with some broth. It doesn't look like you're ordering the soup by buying roast lamb, which suggests you're an apothecary spoon in a casserole.

It's fragrant and full of chili sauce. It has a refreshing taste. This is a wonderful product to make in a summer recipe.

Xinjiang barbecue is mainly made with coal from boxwood. Boxwood is compact and thin. When the coal is made, the heat is high instantaneously.

Roast mutton can preserve a lot of mutton juice, supplemented by red willow branches and willows, and the aroma of red willow penetrates into the meat, so Xinjiang barbecue is famous all over the world. This is the same part of the upper rib meat and bones. But the diameter of the lamb is narrower.

But the meat is delicious. A rib is a piece of meat that is attached to a rib. Fat and skinny are both glutenless.

They are covered with a thin film. Fat and skinny are combined. The fatter and softer the fat, the better the fat coverage, the soft, fresh, soft and juicy, <> texture

First, the ram is washed and cut into small slices, about 3 cm long and 2 cm wide. Don't cut it too big, kebabs are not easy. Lamb skewers are placed in a large bowl, eggs (all scaled) and a moderate amount of cooking wine, starch and soy sauce are added, and roast lamb is a famous dish in Xinjiang.

The Uyghur language is called "Kavaf". It is also a traditional snack of the Uygur people, and the roast mutton can be divided into full roast mutton, roast mutton skewers, roast leg of mutton, etc., the main difference is the size and details of the roast, and the production process is basically the same. The most important thing is the choice of ingredients and the ignition during cooking.

The first is the choice of the lamb. I like to eat fresh lamb chops. Cut them into six inches. Place them on the stove and start baking. The coal fire will not be too urgent. You can brush some salad oil to lower the temperature and seal the moisture of the lamb.

It is the food of Inner Mongolia, and Inner Mongolia often roasts mutton on the grassland, and it is also a very delicious local food.

It is a traditional snack of the Uygur people, and it is also made by the Uygur people to entertain distinguished guests from afar, the taste is very good, and now the roast mutton is also available in other places besides the Uyghurs.

Roast mutton is a local delicacy in Inner Mongolia, which is very nutritious, and the taste is particularly good, and the taste is very good.

The best place for this delicacy is Xinjiang, and you can eat a very authentic roast mutton in Xinjiang, which tastes really good.

1. Ingredients:

The green onion is .........250g ginger slices .........250g ......... refined salt30 grams of Sichuan peppercorns .........75g ......... of oil in the sauce150g .........75g sugar .........150 grams.

Great reputation cumin minced .........75g sesame oil .........150 grams 2, in the abdominal cavity of the sheep and the inner side of the hind leg of the thick place with a knife to cut a number of small wounds.

3. Put green onions, ginger slices, Sichuan peppercorns, spices, and minced cumin into the lamb belly, and rub them with refined salt to taste, and use seasoning and salt to taste at the knife edge on the inside of the lamb leg.

3. After baking, cut the mutton with a knife, eat it with sauce, and believe in dates.

If the oven makes mutton, unless the oven is particularly large, if the oven is not big, you need to make mutton in batches, marinate the mutton in batches, and then roast the mutton in batches, so that the taste is better, and the taste is also relatively good, that is, first cut all the mutton into large pieces, that is, a range that your oven can hold, and then marinate the mutton. If the lamb is delicious, it must be marinated, because if it is pickled, it will make its taste and texture better. First of all, the lamb is divided into pieces, and then you can spread some sauce, that is, the sauce for marinating the mutton, you can prepare it yourself, spread the prepared sauce on the mutton, so that the taste is better, and then prepare oil, salt, pepper, cumin.

Insert the mutton on the mutton rack, and then roast the mutton, and then continue to brush the oil, after burning the oil, and then continue to roast, you can also pick some cumin when roasting, or chili pepper or very delicious, the taste is also relatively good, the nutritional value and the effect on the body is also better. And the taste is also relatively delicious, so it is recommended to eat it this way to have a certain value, and the taste is also good.

Tips for cooking lamb in the oven.

If you use the oven to make roast mutton, you must cut it into small pieces, so that it can be put in the oven, unless it is an oven for making bread, you can put the roast mutton on the baking sheet, first prepare the roast mutton, and then, you must burn the roast mutton on top, the sauce must be brushed well, and the sauce must be wrapped all over the mutton, so that the taste is more delicious, first wrap the mutton on top, since when the roast mutton, these sauces can enter the mutton, so that the meat will be delicious, soft and delicious, and the nutritional value is high. Otherwise, the mutton will have no taste, that is, the mutton flavor may be flavorful, so you need to spread the sauce evenly at this time. Cover the flavor of the mutton to avoid making the mutton taste too strong and unpalatable.

After you are ready, put the lamb in the oven, if you like to eat the whole lamb, and finally lift the lamb rack, and then eat it, you can choose to put the whole mutton into the oven, put the sheep rack in, try to be a complete sheep, if the oven is relatively small, you need to cut it into small pieces and roast it, after the temperature is adjusted, you can put it in the oven after sprinkling the cumin oil pepper.

Hind leg meat is better for kebabs.

The hind leg meat of the baby sheep or baby goat is suitable for making skewers, and the hind leg meat is mostly muscle tendons, supplemented by fatty meat, which is completely suitable for the requirements of "fat and thin" mutton skewers.

In addition, if you like fat, you can use mutton tendons and other things to use meat on the belly like pork belly, and the leg meat is the best part of making skewers, which is not too greasy, and it is very chewy when people eat it.

Here's how:

Ingredients: 500 grams of lamb hind leg meat.

Excipients: 4 grams of salt, 10 ml of light soy sauce, 10 ml of cooking wine, 10 ml of edible oil, 10 grams of dry starch, appropriate amount of cumin powder, appropriate amount of chili powder, appropriate amount of black pepper powder, appropriate amount of cooked white sesame seeds.

Steps: 1. Cut the lamb hind leg meat into cubes, and adjust the size according to the preferences of the self-proclaimed.

2. Pour the cut mutton into the sealed bag, pour in cooking wine, light soy sauce, cooking oil, dry starch, salt, black pepper, seal it, fully grasp it evenly with your hands, and then put it in the refrigerator and marinate for three hours.

3. Put the bamboo skewers in water and soak them for an hour for later use.

4. After the mutton is marinated, wear it with a bamboo skewer, and it is best to have a slightly fatter piece on each skewer, so that it will be more fragrant when grilled.

5. Put the skewers on the grill, try to arrange them evenly, then put them in the preheated oven and bake them at 230 degrees for 15 minutes.

6. Take it out after baking, sprinkle some cumin powder, chili powder, white sesame seeds, and sprinkle on both sides.

7. Put it in the oven again and bake it at 230 degrees for 5 minutes, and the lamb skewers will be baked.

As a favorite delicacy, barbecue has different characteristics throughout the country.

As far as I know, Xinjiang's kebabs are one of the most distinctive. Kebabs are known for their exquisite selection of ingredients, exquisite grilling skills, and unique taste.

It is made of local excellent mutton, with secret spicy seasoning, after a long time of marinating, and then grilled with traditional charcoal fire, the grilled mutton skewers are burnt on the surface, tender and juicy inside, and the aftertaste is endless.

Moreover, the steaming and smoky scene of Xinjiang roasting Lao Na lamb skewers is even more unforgettable, attracting countless tourists to come and taste it. In addition to Xinjiang, there are also many special barbecues in other places, such as spicy barbecue skewers in Sichuan, old Peking duck in Fujian, etc., each with its own unique flavor.

1.Cut the lamb into small pieces (10 grams each, that is, about 25 pieces of land and seam), marinate with pepper, salt, vinegar and minced onion for 2 hours, and then wear it on a short bamboo skewer, a total of 5 skewers.

2.Put 150 grams of oil in a frying pan, heat the oil, put in the lamb skewers, fry until yellow, and put them on a plate.