How to make the seasoning powder sprinkled with roast lamb skewers powder .

Salt, chili pepper, cumin, ginger powder, mutton fat.

Barbecue is a popular popular diet in recent years, and there is basically no difference between off-peak and off-season, and if the weather is hot in the south, business is better in winter. Barbecue can be said to be popularized from Xinjiang's barbecue lamb skewers, through continuous development, the style of barbecue combined with regional characteristics has been innovated and changed, the varieties are diverse, in addition to sheep, beef, chicken, fish and many other meats, many vegetables and fruits can also be grilled. Kebabs are eaten with only two ingredients, chili pepper and cumin, but the evolution of barbecue is generally based on this and the condiments are based on the tastes of local consumers.

The popular barbecue represented by Xinjiang lamb skewers is basically a popular food belonging to the lower riba people, and there are two business modes: barbecue stalls and barbecue restaurants in street night markets. Mongolian barbecue, mainly mutton, the meat is made of exquisite materials, the taste is not greasy, and the popular beef-based Korean barbecue was once one of the synonyms of high-end consumption. The production method of Peking duck is to use the method of hanging oven to roast, first with condiments on the raw duck, and then master the heat, the roast duck ripening time is about 45 minutes.

Served with lotus leaf cakes, green onions, and sauce.

There are many kinds of barbecue tools according to different methods, such as open flame grilling, charcoal grilling, oven grilling, mud grilling, bamboo grilling, teppanyaki, etc. The commonly used tools for charcoal grilling are: barbecue grill, carbon, chisel, knife, fish clip, toothpick and so on.

There are three common types of charcoal on the market: flammable carbon, charcoal, and machine-made carbon. There is a flammable layer on the surface of flammable charcoal, which is easier to ignite than ordinary charcoal, and the disadvantage is that it is more expensive.

The advantage of ordinary charcoal is that it is cheap, the disadvantage is that the size is different, the fire is uneven when grilling, the burning time is short, and charcoal must be added during the barbecue. Mechanism barbecue charcoal is made of a mixture of charcoal and coal, pressed into a hollow polygonal shape, this barbecue charcoal has a uniform size, long burning time, uniform fire, smokeless, and inexpensive. Many professional barbecue restaurants choose this kind of barbecue charcoal, but the disadvantage is that it should not be ignited.

There are two types of barbecue: "direct grilling" and "indirect grilling". Direct barbecue is to put the ball charcoal on the charcoal rack of the barbecue grill**, put the dishes on the grill net** direct barbecue, and there are also non-stick pans that do not use the grill net, such as Korean barbecue. Indirect grilling is done through the grill, the ball charcoal is lit and placed at both ends of the charcoal rack, the dishes are placed in the middle of the barbecue grill, the lid is covered, the heat is adjusted with a damper, and the food is cooked by simmering.

In general, indirect grilling takes longer than direct grilling.

The quality of barbecue taste is affected by many factors such as the selection of raw materials for dishes, the length of barbecue time, the mastery of heat, barbecue equipment, condiments and so on. In order to achieve the best barbecue results, the above factors should not be ignored, especially the control of barbecue time and heat is the key.

Suggestions for Guangdong barbecue: barbecue is connected with the night, and the night is connected with the supper, Guangdong has the habit of eating supper, and it is necessary to seize this opportunity. Barbecue and cold beer have a childhood sweetheart, in addition to the indispensable beer, you can also sell some freshly squeezed sugarcane juice and other fruit and vegetable drinks.

I distribute a pound of sprinkling.

Summary. Sprinkle production: 500 grams of cumin powder, 75 grams of cooked sesame powder, 30 grams of chicken powder chili powder production:

50 grams of cooked soybean flour, 200 grams of chili powder Sauce production: 200 grams of oil, 50 grams of hoisin sauce, black pepper powder, 20 grams of monosodium glutamate, 20 grams of sugar, chili red oil production: 100 grams of chili noodles, 30 grams of sugar (according to local tastes can be appropriately increased or decreased) 13 spices 2 grams, 3 grams of pepper noodles, 20 grams of sesame oil (according to local tastes can be appropriately increased or decreased), salad oil 400 grams of garlic oil production:

100 grams of minced garlic and 50 grams of salad oil are stir-fried together.

Authentic old Jinzhou lamb skewer marinade.

Sprinkle production: 500 grams of cumin powder, 75 grams of cooked sesame powder, 30 grams of chicken powder, chili powder production: 50 grams of cooked soybean powder, 200 grams of chili powder sauce production:

Consumption of 200 grams of oil, 50 grams of jujube hoisin sauce, grams of black pepper, 20 grams of monosodium glutamate, 20 grams of sugar, chili red oil production: 100 grams of chili noodles, 30 grams of sugar (according to the local taste can be adapted to the increase or decrease of grinding and selling) 2 grams of thirteen spices, 3 grams of pepper noodles, 20 grams of sesame oil (according to local tastes can be appropriately increased or decreased), salad oil 400 grams of garlic oil production: 100 grams of garlic, 50 grams of salad oil, fried together.

Lamb can be marinated, or not marinated, if marinated, use the following recipe 10 catties of spine mutton as an example: onion chopped 250g; 100g shredded ginger; 13 spices 20g; salt 20 g; monosodium glutamate 10g; 10g of chicken bouillon; Sprinkle 50g of ingredients and mix well. It is recommended that you do not put it indiscriminately, otherwise the hail and high flavor of the mutton itself will be lost.

Wrong. 1.Mutton skewers tell the town to the stove (you can brush some mutton fat after the stove, or you don't brush it, Brother Yu, this is a trick) 2

When the lamb is roasted to 5 years of maturity, start to sprinkle the front and back sides of the roast 3Sprinkle the front and back of the umami treasure and grill it. 4.

Sprinkle socks on the front and back to destroy coarse salt, and pat the meat skewers against each other to make the flavor fully mixed and evenly produced.

Hello Spice is much the same.

There are other ways.

Put kilograms of oil in the pot, 100 grams of minced green onions, and 100 grams of minced ginger. Fry over low heat until golden brown and remove the residue, then put it into the soaked wet ingredients (10 grams of star anise, 10 grams of cinnamon, 10 grams of bay leaves, 10 grams of cumin, 10 grams of Sichuan pepper) and fry them over low heat to dry the fragrance. Remove the residue and leave the oil 2, sprinkle the formula 50 grams of cooked melon seed powder, 50 grams of cooked white sesame powder, 50 grams of chili noodles, 50 grams of cumin powder, 30 grams of umami treasure, 30 grams of chicken essence, 30 grams of monosodium glutamate, 30 grams of salt, 30 grams of turmeric powder, 2 grams of thirteen lead powder.

10 grams of cinnamon powder, 15 grams of cumin powder, 3 grams of rosemary Wang Ming mixed and stirred well, chili pepper flour cumin powder and melon seed powder white sesame powder can be increased appropriately.

1. Mutton marinade recipe.

2500 grams of mutton, wash and cut into squares with a thickness of 3 cm, add 50 grams of salt, 200 grams of garlic and cumin powder, 250 grams of shallots, 100 grams of high liquor, 150 grams of chili noodles, and marinate at low temperature for 18 hours.

2. Lamb skewer barbecue powder.

1) 100 grams of soybean flour and cashew nut powder, 25 grams of perilla powder, 50 grams of chili flour and cumin powder, coriander powder (coriander cut into minced pieces, dried in the sun, and crushed into puree with a grinder), 20 grams of chicken powder, 30 grams of white sesame seeds, dried shallots powder (cut into minced shallots, dried and crushed with a grinder), 12 grams of chicken essence, and the above materials can be mixed evenly. Taste: Compound aroma.

2) 100 grams of cumin, 80 grams of chili noodles, 30 grams of sesame seeds, 50 grams of perilla powder, 50 grams of dried minced shallots, five-spice powder, celery powder (celery is cut into minced pieces, dried, and crushed into puree with a crusher), 10 grams of pepper salt, and flavor powder. Taste: Cumin celery flavor is prominent.

3) 100 grams of chili powder, 50 grams of cumin powder, 30 grams of garlic powder, 20 grams of sesame powder, 20 grams of chicken powder, 10 grams of pepper and salt, Sichuan pepper powder, 5 grams of flavor powder, the above materials can be mixed evenly. Taste: Highlights spicy, cumin and garlic aromas.

1. Ingredients: appropriate amount of mutton, appropriate amount of rice noodles; appropriate amount of water for excipients; Seasoning: appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of Sichuan pepper powder, appropriate amount of coriander. Spring with slag.

2. Wash the mutton and cut it into pieces and put it in a pot and boil it over high heat, change to low heat after removing the foam, take it out and put it together and press it with a heavy object, cool it for 5 hours and cut it into 3 cm wide and 5 cm long slices.

3. Rice noodles (commonly known as gouache and cylinder powder) are soaked in cold water to remove the sour taste, put them in a pot of boiling water and blanch them thoroughly, and use a colander to remove them and put them into a noodle bowl.

4. Spread the mutton slices on the flour, scoop in the salted original soup, mutton fat, add chili powder or chili oil, and then add monosodium glutamate, pepper powder, turnip, and chopped green onion.

Kebabs require marinated meat, barbecue ingredients, sesame seeds, cumin, green onions, coriander, garlic paste, shredded ginger, chili powder, salt, chicken essence, etc.

Preparation of kebabs.

1. After the lamb leg meat is washed, cut into small pieces, rubbed with salt, rice wine, five-spice powder, dark soy sauce, light soy sauce, cumin, sesame oil, cooking oil, chili powder, chopped peppercorns, garlic powder, etc., and then put it in the refrigerator to marinate overnight;

2. The marinated mutton pieces are skewered with skewers;

3. Brush with a little cooking oil, sprinkle some chili powder, cumin on the baking tray for later use;

4. Preheat the oven and bake at 200 degrees for 20 30 minutes (the time is determined according to the size of the mutton).

Ingredients: 500 grams of lean mutton, 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 Sichuan pepper powder, 25 grams of minced onion, 1 egg, 15 grams of flour, a little flavor (chili powder).

Method 1Remove the fascia of lean mutton, wash the blood, cut it into small pieces and put it in a basin, add refined salt, sesame seeds, pepper, cumin, cumin, onion, pepper powder, eggs (beaten), flour and monosodium glutamate, knead and mix well, marinate for 2 hours.

2.Pinch the small pieces of lamb wrapped in a thick paste seasoning and put them on bamboo skewers (8 to 10 pieces per skewer).

3.Put the lamb skewers on a lit and inciting charcoal grill, grill them while stirring them, and cook them when the lamb skewers are grilled on both sides until the oil comes out (if you like spicy food, you can sprinkle chili powder slightly).

4.Charcoal grill production: Cut off the barrel of the old iron cylinder, leave the bottom of the cylinder of about 20 cm, and spread it into charcoal.

Cumin, salt, pepper flakes. Monosodium glutamate. Generally speaking, the indispensable seasonings for barbecue are salt, thirteen spices, cumin powder, cumin grains, and chili noodles. Some also use their own barbecue sauce (tomato sauce, sweet noodle sauce, chili sauce).

Kebabs generally refer to various kebabs, such as lamb skewers, seafood, vegetables, bone and meat connections, etc. The main raw materials for production are meat skewers, chicken essence, cooking wine, sugar, green onion slices, etc.

Lamb skewers are pickled in mutton and onions, nothing else is added, and then skewers are grilled, sprinkled with salt, cumin, and chili noodles before cooking, and it is best to use fat and lean mutton, without brushing oil, this is the most authentic mutton skewers. Merchants are marinated with onion water and tender meat powder, don't add egg whites and other ghost things, of course, tender meat powder can not be eaten more, it is not good for the body.

Summary. The effect of putting curry powder on the lamb skewers is to make the lamb skewers more tender and tasty. The spices contained in the curry powder are able to penetrate into the lamb skewers, making the lamb skewers more tender and flavorful.

To put curry powder on lamb skewers, you must first prepare the required ingredients, including lamb skewers, curry powder, onions, garlic, chili, oil, etc. Then put the lamb skewers into oil and fry them, take them out and put them in the curry powder and stir well, then add onions, garlic, chili peppers and other seasonings to stir-fry together, and finally add an appropriate amount of salt to taste. The spices contained in the curry powder are able to penetrate into the lamb skewers, making the lamb skewers more tender and flavorful.

In addition, curry powder also contains a variety of nutrients, such as protein, vitamins, minerals, etc., which can provide nutrients and increase the nutritional value of lamb skewers.

The effect of putting curry powder on the lamb skewers is to make the lamb skewers more tender and tasty. The spices contained in Qiliang in curry powder can penetrate into the lamb skewers, making the lamb skewers more tender and flavorful. If you want to put curry powder on lamb skewers, you must first prepare the required ingredients, including lamb skewers, curry powder, onions, garlic, spicy celery peppers, and oil for the first time.

Then put the lamb skewers into oil and fry them, take them out and put them in the curry powder and stir well, then add onions, garlic, chili peppers and other seasonings to stir-fry together, and finally add an appropriate amount of salt to taste. The spices contained in the curry powder are able to penetrate into the lamb skewers, making the lamb skewers more tender and flavorful. In addition, curry powder also contains a variety of nutrients, such as protein, vitamins, minerals, etc., which can provide nutrients and increase the nutritional value of lamb skewers.

I'm sorry I don't understand, but can you elaborate on that?

The main functions of putting curry powder on mutton skewers are as follows: First of all, curry powder can play a role in seasoning, and its spicy flavor can bring a unique flavor to the mutton skewers, making the mutton skewers more beautiful and delicious. Secondly, curry powder is rich in nutrients, such as vitamins, minerals, proteins, etc., which can provide more nutrients for lamb skewers and make them richer in taste.

In addition, curry powder can also play a role in protecting the type of lamb skewers, which can prevent the lamb skewers from being scorched during the cooking process, so that the lamb skewers retain their original taste and texture. In short, putting curry powder on the lamb skewers can not only play a seasoning role, but also provide more nutrients for the lamb skewers, protect the lamb skewers from being burned, and make them richer in taste. Therefore, it is a good choice to put the mutton on the skewers with curry powder.