How do you marinate lamb and grill it to be delicious?

When buying mutton, it is generally based on lamb chops, lamb legs, and lamb loin, because these parts of the meat are lean meat, and they can be tender and juicy after marinating, otherwise they can be roasted and old bite, when washing mutton, they should be washed several times, and they should be washed several times after each wash, and they should be washed several times until the water washed out is very clear, and then they can be pickled mutton, and it is best to marinate mutton for 30 minutes to 60 minutes.

Marinated lamb. Ingredients: lamb shank, sweet potato starch, cooking wine, green onion and ginger, rapeseed oil.

Seasoning: light soy sauce, mixed powder (paprika, cumin powder, white sesame seeds, salt, thirteen spices).

2. Cut into large pieces for later use, large or small, according to the taste of your own home, although the large pieces are enjoyable to eat, but not suitable for baking, the time will be appropriately extended. It is generally a small piece of one centimeter.

3. The mutton has a pound and a half of mutton, plus a spoonful of sweet potato starch, about 20 grams of weight, the spoon is ordinary, and the size can be seen.

4. Two scoops of light soy sauce, about 30 grams.

5. A spoonful of cooking wine, about 20 grams.

6. A spoonful of rapeseed oil, about 15 grams, it is best to use rapeseed oil, olive oil, vegetable oil, these oils are characterized by tasteless and will not rob the meat of its own taste.

7. A spoonful of mixed marinade, about 20 grams, the way to make the marinade is to use chili powder, cumin powder, white sesame seeds, salt, thirteen spices, the ratio is 1:1, all put together, grind into minced pieces.

8. 20 grams of ginger, slice the ginger and pat it a few times with the back of a knife to make the meat taste better.

9. Half a green onion, cut into sections, and put it in.

10. Stir the meat pieces and seasonings evenly, then cover with a layer of plastic wrap and marinate for half an hour. (Refrigerated marinate, cooling can increase the firmness of the meat).

Summary of tips. 1. The quality of mutton is very critical, and the fat part must not be missing, and fat meat is the soul of mutton skewers.

2. There is no need to brush the oil when baking.

After 2 hours, the marinated lamb skewers are separated from the fat and thin, and the skewers are threaded with skewers.

Cut the lamb into a bowl and add salt, cooking oil, black pepper, minced ginger and garlic, chopped onion, honey, dark soy sauce to marinate and color, and sprinkle with chili flakes and cumin powder when roasting.

It is better to use alcohol to remove the odor of the lamb and then marinate it in the seasoning.

Marinate with ginger, chopped green onion and other seasonings, you can do without salt first, which can maintain the original flavor of the mutton.

Summary. Roast lamb is delicious and marinated method: 1

The quality of the mutton must be good, buy fat and thin parts, cut into a knuckle-sized piece and put it in a pot for later use. 2.Chop the onion not too much, finely chop the ginger slices, add pepper, cumin powder and salt.

When the salt and cumin are baked, you can add them to your taste. Wear disposable gloves and mix well and marinate for five minutes. 3.

Crack in the eggs to make the lamb more tender. Wear disposable gloves and stir well, stir the eggs onto each slice of meat and marinate for an hour.

Roast lamb is delicious and marinated method: 1The quality of the mutton must be good, buy fat and thin parts, cut into a knuckle-sized piece and put it in a pot for later use.

2.Chop the onion not too much, finely chop the ginger slices, and put the Nabu pepper, cumin powder and salt. When the salt and cumin are baked, you can add them to your taste.

Wear disposable gloves and mix well and marinate for five minutes. 3.Crack into the eggplant to make the lamb more tender.

Wear disposable gloves and stir well, stir the eggs onto each slice of meat and marinate for an hour.

How to make roast mutton: 1. Soak the bamboo skewers in water for ten minutes in advance, and put the marinated meat skewers on the bamboo skewers; 2. Drain into the baking net, pad the baking tray, and spread tin foil on the loose baking tray. Preheat the oven to 250 degrees, middle layer, flush the lead drain and heat it for 10 minutes; 3. Take out and sprinkle an appropriate amount of cumin grains and chili powder into the shed, and bake for another 5 minutes.

After washing the lamb spine, cut the lamb into skewers. Then soak in warm water for 2 hours, the purpose of this is to soak the blood and water, and then let the lamb retain as much moisture as possible to keep the meat tender during the grill.

After soaking the mutton for 2 hours, remove it, control the moisture, pour the refined salt and cooking wine into the meat, and mix it well. Allow the lamb to marinate well for 1 hour.

The marinated mutton skewers need to be washed off the salt and cooking wine on the surface of the meat by warming the water quickly before charcoal grilling, and it doesn't matter if the water is passed quickly, most of the cooking wine and salt have been marinated into the meat, and the purpose of the water is to roast the cooking wine on the surface of the meat when it is easy to bake the flavor when it is charcoal-grilled, and there is another reason to remove the cooking wine on the surface, that is, there is moisture on the surface of the meat, and the meat will not be baked quickly. If there is a lot of moisture in the meat, the meat inside will turn into water vapor when it is charcoal-grilled, which will make the meat tender and delicious.

The above is a detailed introduction to the marinating method of charcoal grilled lamb skewers, and it can be marinated in accordance with the above methods, but it should be noted that when marinating lamb skewers, it is necessary to carry out an appropriate amount, and it is not appropriate to make too much, so that if you can't finish eating, the lamb skewers are easy to spoil, and you should pay attention to this point.

But the most important thing is to pay attention to a marinating method of lamb skewers, let's take a look at how to marinate electric lamb skewers.

We all know that in fact, many barbecue foods must need to be marinated before being more suitable for eating, and the marinating method and ingredients also need to be exquisite, otherwise the developed mutton is not suitable for barbecue, now look at the curing process of electric roast mutton.

1.First, cut the mutton into thick and thin slices of meat and put them in a basin, salt, chicken essence, black pepper, green onion, ginger and garlic, shredded onion, minced apple, honey, dark soy sauce, wine, white vinegar, eggs, tangerine peel, cumin powder, five-spice powder and soak it overnight!Personally, I think it tastes better with pear juice.

2.I buy fresh lamb from the supermarket, bamboo skewers (optional type: iron), seasoning:

Cumin powder, chili powder, salt, tomato paste, etc. (according to your taste) marinate the lamb skewers and minced onions for half an hour before grilling. Stir with eggs, monosodium glutamate, chili oil, pepper oil, sugar, soy sauce, sesame oil, etc., and simmer for about 30 minutes.

Kilograms of fresh meat should be added to the amount of spices: formula 1: fresh Xinjiang mutton skewers (from Wuhan) package, monosodium glutamate (freshness in 99%, the following are all used for this freshness) 70-90 grams, refined salt 36 grams, special fresh No. 1 1 package (Wuhan production), ginger, chives (finely chopped) 40 grams each, 7 grams of sugar, 25 grams of meat floss powder, 250 grams of sweet potato starch.

4.Knead thoroughly with salt first, add pepper and lemon juice, marinate overnight, pour in garlic puree, mix with an appropriate amount of barbecue sauce, marinate for half an hour, and then you can use it for barbecue! <>

Kebab preparation:Spare ingredients:500 grams of lamb leg meat, half an onion, 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 1 piece of ginger, 1 tablespoon of cooking oil, appropriate amount of cumin;

Production process:In the first step, the mutton is selected with fat and thin, fat and thin, after the mutton is washed, wipe the water with a kitchen paper towel, cut the mutton into slightly larger hob pieces, and cut all the mutton;

In the second step, cut the ginger into slices, peel off the outer layer of dry skin of the onion and cut it into shreds, put the lamb pieces, shredded onion and ginger slices together in a large bowl, add cooking wine, salt, cumin powder and light soy sauce;

The third step is to add some cooking oil to it, put on gloves to grab it and mix it evenly, cover it with a piece of plastic wrap, put it in the refrigerator to refrigerate and marinate for one night, prepare the bamboo skewers, and soak them in cold water in advance;

The fourth step is to marinate the mutton, remove the shredded onion and ginger slices, and skewer the mutton pieces on top of the bamboo skewers, and process everything in turn, and then you can grill the lamb skewers;

Step 5, spread oil paper in the baking tray, put it on the bottom layer of the oven, place the lamb skewers on the grill, sprinkle the seasoning mixed with chili flour, cumin powder and salt, put it in the middle of the oven, bake it at 200 degrees for 10 minutes, turn it over and sprinkle the seasoning again, continue to bake for 5 minutes, and it can be baked.

Cooking tips: 1. Choose fat and thin mutton, and the fat will be forced out in the process of roasting, so that the roasted mutton will be more fragrant, remember not to cut the mutton too small, and the slightly larger piece will taste better;

2. How to marinate and bake lamb skewers to eat fragrant, the owner of the snack stall shared 1 trick, marinate the mutton with onions, ginger and other ingredients in advance, of which edible oil is a very important one, which can help lock the moisture in the mutton and ensure that it is tender and juicy, so that the grilled lamb skewers are tender and oily;

3. The time for lamb skewers to marinate can not be less, at least 4 hours, overnight marinating is the best choice, mutton can also become more flavorful, put a baking tray covered with oil paper at the bottom of the oven, in order to receive oil, otherwise the mutton fat drips in the oven and is difficult to clean.

Start by washing the lamb. Alter the knife in a tic-tac-toe shape on the lamb. Put the lamb with green onions, ginger, garlic, star anise, saffron in a pot and steam for three hours.

Prepare with chili oil. Sesame oil, Korean hot sauce. Spread evenly on the lamb and bake it in the oven for three to five hours, it will be especially delicious when it comes out.

The best way to cook lamb is to remove the smell and maintain the flavor of the lamb. The lamb is marinated in cooking wine and green onions, ginger and garlic before roasting, and the sauce is brushed several times during the roasting process, and then another layer of honey can be brushed.

Wash the mutton you bought and change the knife to the knife. Then add star anise, ginger, garlic, cooking wine, peppercorns, salt, cumin and other seasonings to the plate. Marinate for 30 minutes.

The lamb must be marinated with a sufficient amount of onions, so that the smell of the lamb can be removed, and the roast is too delicious.

Ingredients: Lamb hind leg seasoning: soy sauce, chili powder, salt, monosodium glutamate, sesame oil.

Roast lamb should be selected with tender hind legs and upper brain, remove fascia, press off the water, and cut into thin slices. If it is cut unevenly, or the fascia is not clean, it will have a fishy smell when eating. The tender lamb slices are soaked in more than a dozen ingredients such as marinated shrimp oil, soy sauce, minced green onions, coriander segments, ginger juice, sugar, chili oil, etc., and then roasted over fire.

Roast lamb is not only delicious and refreshing, nutritious, but also stimulates appetite.

How to make it: Roast lamb. Roast lamb.

Kebabs are a popular Xinjiang snack across the country. It can be found everywhere in cities and towns in Xinjiang, but also in big cities such as Beijing, Tianjin, Shanghai, and Guangdong.

Method 1: First of all, use the tender mutton and tail mutton fat to cut into thumb-sized slices of about 3 square centimeters of meat, each slice is lean and fat. Then they are mixed with fat and lean, and one by one they are skewered on a special iron chisel, each skewer is about six or seven pieces of meat.

While roasting with coal fire, fan the stove with a fan, sprinkle with refined salt, chili powder, cumin powder and other condiments, wait for about 3 5 minutes until one side is sauce red, turn the other side in the same way, turn it up and down for a few minutes and then brush it with sesame oil on both sides and eat. You can also soak the skewered meat in the batter prepared with white flour, eggs, seasonings and salt for a while and then roast it, and eat it with roasting, which is tender and delicious, and rich in nutrition.

Add seasoning to the soy sauce and mix well, and brush the soy sauce on the meat as you roast. An iron chisel for kebabs, 30 cm long, with a wooden handle at one end. In the past, the skewers used to make skewered meat were made of wooden chisels cut from thin strips of red willow.

This primitive wooden drill is not easy to see. After the meat is dressed, it is thinly and evenly discharged on a trough-shaped tin barbecue oven burning anthracite, which is divided into two layers, with a hole in the middle partition and anthracite as fuel.

Method 2: 1) Slice the lamb first.

Roast lamb. Roast lamb.

2) Heat the iron pot (note: do not put oil).

3) Put the meat slices into the pot and stir-fry until they are medium-rare, the purpose is to remove the moisture in the mutton and tighten the mutton.

4) Remove the slices of meat and discard the water from the pan.

5) Wash the pot, wipe dry, put on the heat, pour in a little oil, and when it is hot for 7 minutes, pour the meat slices into the stir-fry a few times.

6) Immediately add cumin and chili flakes, then stir-fry for another 20 seconds and add salt. Stir-fry a few more times, and it's ready to go. Don't fry it for too long, otherwise the meat will be old and you won't be able to eat it.

Chop off the calf of the mutton leg, cut the cross knife diagonally on the inside of the leg, and marinate it in cooking wine, refined salt, soy sauce, Sichuan pepper, cumin granules, ginger slices, green onions, and garlic slices for 3 hours. Cut the shallots into cubes, cut the celery into sections and put them on the leg of lamb, and bake them in the oven for an hour. With the above methods, you can also wear the mutton with a toothpick, and the fat and thin are well matched, generally there must be at least one fat in a string, which is called "toothpick meat"!

You can also prepare a little onion water to soak it.

Method 1:

Ingredients: 500 grams of mutton, 10 grams of cooking wine, 15 grams of salt, 5 grams of five-spice powder, sesame oil, 3 grams of cumin powder, 5 grams of chicken essence, 10 grams of soy sauce, and one egg.

Pickling method: Wash the lamb first and cut it into small pieces, don't cut it too big, otherwise it will not be easy to bake. Put the cut mutton into the basin, add the whole raw egg and cooking wine, starch, soy sauce, stir well, wait until the mutton is evenly colored, put in the appropriate amount of five-spice powder, chicken essence, salt, cumin powder and mix well to taste, and finally drop a few drops of sesame oil, stir slightly, and marinate for 30 minutes.

Method 2: Prepare ingredients: 500 grams of mutton, 15 grams of salt, 5 grams of pepper, 50 grams of sesame seeds, 3 grams of cumin, 5 grams of cumin, 5 grams of Sichuan pepper powder, 15 grams of flour, 2 grams of monosodium glutamate, 15 grams of chili powder.

Pickling method: After the mutton is washed with blood water, cut it into small pieces and put it in a basin, add salt, sesame seeds, pepper, cumin, cumin, pepper powder, flour, monosodium glutamate, knead evenly with your hands, and marinate 2 small pieces.

Method 3: Prepare ingredients: 500 grams of mutton, 100 grams of onion, 15 grams of salt, 5 grams of cumin, 5 grams of five-spice powder, 15 grams of chili powder, 10 grams of Sichuan pepper powder, 5 grams of sugar, 10 grams of soy sauce.

Pickling method: Wash the mutton and cut it into small pieces, wash and cut the onion into minced pieces, mix the onion into the mutton, add five-spice powder, cumin, soy sauce, sugar, chili powder, pepper powder and salt, stir it evenly, cover it with a layer of plastic wrap, put it in the refrigerator to marinate, and marinate overnight to make it more flavorful.

Method 4: Prepare ingredients: 500 grams of mutton, 15 grams of salt, dark soy sauce, 10 grams of monosodium glutamate, green onion and ginger, eggs.

Pickling method: Cut the mutton into small pieces after washing, wash and mince the ginger and shallots, put them in a basin together, add salt, an appropriate amount of dark soy sauce, monosodium glutamate, eggs, and a little water, stir it evenly, and marinate for about 1 hour to taste.

Method 5: Prepare ingredients: 500 grams of mutton, 15 grams of salt, 5 grams of pepper, 50 grams of sesame seeds, 3 grams of cumin, 3 grams of thirteen spices, 5 grams of cumin, 5 grams of Sichuan pepper powder, 15 grams of flour, and 15 grams of chili powder.

Pickling method: After cleaning the mutton, cut off the fascia, cut it into small pieces after washing the blood water, put the cut mutton into a basin, add salt, sesame, pepper, cumin, pepper powder, cumin, flour, monosodium glutamate, stir it evenly, and marinate for 2 hours to taste.