How should a novice marinate lamb? What kind of spices do you need?

Whether it's grilling, pan-frying lamb, or beef, it needs to be marinated. You can choose marinated seasonings, i.e. soy sauce, vinegar, a little cooking wine.

and salt. Or you can buy a special marinade to marinate, which will make the lamb taste better and taste more delicious. Learn the following ways to marinate lamb and you will be able to kebab at home.

Finish. The roast lamb is delicious! Lamb skewers are a must-have food at barbecue stalls in summer, but a lot of the lamb outside is fake, unhealthy and unhygienic to eat.

It is best to bake it at home. Here, I will teach you several ways to marinate lamb. Learn these methods.

The roast lamb is particularly fragrant.

The first method is to prepare high-quality mutton, cooking wine, salt, and five-spice powder.

Sesame oil, cumin powder, chicken essence.

Soy sauce and eggs, cut the lamb into small pieces to avoid being difficult to bake. Place the sliced lamb in a bowl, add the raw eggs, cooking wine, starch and soy sauce and stir well. Once the lamb is evenly colored, add the ingredients and mix well. Finally, drop a few drops of sesame oil and marinate for 30 minutes.

The second method prepares the ingredients lamb, salt, pepper, sesame seeds, cumin, cumin, pepper.

Flour and pepper. Wash the lamb, cut it into small pieces and put it in a bowl. Add the ingredients and stir thoroughly. Marinate for two hours and taste the taste.

The third method is to prepare ingredients for lamb, onions, salt, cumin, allspice, pepper, sugar, and soy sauce. Wash the lamb and cut it into small pieces. Cut the onion into small pieces and stir to combine. Add the ingredients and stir thoroughly. Cover with a layer of plastic wrap.

Mature overnight in the refrigerator.

The fourth method has a fishy smell because the lamb is very special. It must be marinated with onions to mask part of the smell. Secondly, cumin powder, chili powder, and cooking oil should be added.

Sugar, egg whites and salt to thoroughly increase the base flavor of the lamb and remove off-flavors. Don't underestimate this step. This has to do with the taste of the lamb kebabs. You must pay attention when making pickles at home.

Precautions: The lamb must be fresh and of high quality. Lamb shank and lamb tenderloin can be paired with fat and lean.

Curing lamb doesn't require much seasoning. Onions and lamb taste great together. Firstly, it removes the fishy smell, and secondly, it improves freshness and aroma.

When marinating the mutton, you can put some ingredients, and then marinate for half an hour to an hour, which will make the mutton more flavorful. The seasonings that need to be used are cooking wine, light soy sauce, dark soy sauce, soy sauce, eggs, and starch.

You can put more salt to marinate, so that it can make the taste better, and the texture is great.

You can use cooking wine or water in advance You need to prepare chicken essence, light soy sauce, oyster sauce, Lao Gan Ma soy sauce, chopped peanuts, chopped sesame seeds, ginger and garlic.

Whether it is to make barbecue or stir-fry mutton or beef, in fact, it needs to be marinated, you can choose the marinated seasoning, that is, soy sauce, then vinegar and then add a little cooking wine, and salt to marinate it, or you can buy a special marinated meat sauce to marinate it, which can make this mutton have a better taste and make it delicious.

The meat of the lamb skewer needs to be marinated in advance, because the barbecue is not easy to taste, only by marinating in advance can the meat skewer be fully flavored, generally marinating mutton needs to use pepper, chili noodles, onions, peppercorns, light soy sauce cooking wine and other seasonings, but also sprinkle some green onions, ginger and garlic to remove the fishy smell, and the lamb kebab should be marinated and prepared the night before the kebab, so that there will be a flavorful lamb skewer the next day. I think mutton should be accompanied by cumin to taste enough, many friends don't know how to make cumin mutton, so let me tell you. We pour the marinated mutton into the hot oil and fry it slightly, then put the oil and pour in the green onions, ginger, garlic and onion and chili to stir-fry the mutton, and finally sprinkle some pepper and cumin when it comes out of the pan, and put some coriander on top to garnish.

There is also a marinating method for mutton skewers: 1. After cleaning the mutton first, cut it into small pieces, about 3 cm long and 2 cm wide. Don't cut it too big, it will be undercooked when you make lamb skewers2, put the lamb skewers into a larger basin, put in eggs (whole raw) and an appropriate amount of cooking wine, starch, and soy sauce and stir well.

3. After the mutton skewers are colored and mixed well, add an appropriate amount of spiced noodles, salt, chicken essence and cumin noodles and mix thoroughly. 4. Finally, drizzle a few drops of sesame oil and set aside to marinate for 30-50 minutes.

Remember that lamb should not be eaten with vinegar. The sour vinegar has an astringent effect, which is not conducive to the growth of yang energy in the body, and eating it with mutton will greatly reduce its warming and tonifying effect. Also avoid eating with tea.

Tea is the "nemesis" of mutton. This is because mutton is rich in protein, and tea contains more tannic acid, drinking tea when eating mutton, tannic acid protein will be produced, so that the peristalsis of the intestines is weakened, and the stool moisture is reduced, which in turn induces constipation.

After the cooking wine removes the fishy smell, it is also necessary to add salt, light soy sauce, vinegar, sugar, pepper, peppercorn, fennel and cumin powder and other seasonings to marinate.

Mutton is to be marinated in advance, the main ingredients and seasonings are: salt, soy sauce, oil consumption, as well as a variety of light soy sauce and dark soy sauce to enhance the flavor and color, and a particularly important thing is to put pepper ingredients, and cooking wine, green onion and ginger, especially cooking wine and ginger, can remove the fishy smell of mutton.

The meat of the lamb skewer needs to be marinated in advance, because the barbecue is not easy to taste, only by marinating in advance can the meat skewer be fully flavored, generally marinating mutton needs to use pepper, chili noodles, onions, peppercorns, light soy sauce cooking wine and other seasonings, but also sprinkle some green onions, ginger and garlic to remove the fishy smell, and the lamb kebab should be marinated and prepared the night before the kebab, so that there will be a flavorful lamb skewer the next day.

Some salt, chicken essence, oyster sauce, cooking wine, light soy sauce, sugar, five-spice powder, cumin powder, onion, pepper, starch, sesame oil, etc. should be used.

You can use the seasonings such as salt, essence of chicken, soy sauce, green onion and ginger to marinate mutton at home.

Appropriate amount of mutton, shredded green onion in two sections, six slices of ginger shredded, four garlic slices, a little soy sauce, a little cooking wine, a teaspoon of salt, a teaspoon of sugar, onion, cumin, and black pepper.

When you go out for a picnic with friends, you want to eat everyone's favorite food and increase everyone's interaction, and it is a good choice to grill lamb skewers together. And in the summer when the weather is hot, many people like to eat kebabs and drink cold beer at the same time. Fresh lamb rib skewers are the easiest, and the fat and lean lamb does not need to be paired with lamb tail oil or lamb leg, so the lamb does not need to be marinated, just grilled directly.

<> morning, the fresh mutton bought from the vegetable market, friends wear mutton skewers together, light a charcoal fire small oven, the seasoning is very simple, as long as there is: salt, chili noodles, cumin powder. The less seasoning is used, the more "fresh" the roasted lamb will be.

Do you need to marinate the kebabs, according to my practice, it should not need to be marinated, unless the lamb is not fresh, so marinate it with a lot of seasonings in advance to offset the freshness of the mutton.

Generally, it is a selection of mutton, fat and thin with a cut thumb-sized piece, enlarge the basin, sprinkle with salty salt, turmeric, crushed skin buds, cumin powder, egg liquid, black pepper, all evenly stirred, marinate for about an hour, and then skewer up with a skewer to bake, the meat taste is more delicious, to the smell, not greasy, the taste is better, in fact, the skewers are very simple, and it is not troublesome, as long as there is an oven, you can easily get it at home. If there is an oven, there is also a suitable place to grill, it is more convenient, and making your own delicious barbecue is also to enjoy a slow life, a special mood, and a comfortable!

The other is, put the mutton cut into small pieces into the pot, add sesame oil, green onions, ginger, garlic foam, pepper, chili powder, a little pepper powder, soy sauce, etc. to marinate for half an hour, and grill directly on the grill. Basically, before the barbecue, the lamb skewers are mostly marinated, otherwise the inside of the mutton will not be able to taste so quickly in the short time of the barbecue, but the marinated mutton skewers are more in line with the taste of most people when grilled.

1. Remove the white tendons of the mutton and cut it into pieces with a thickness of 1cm and a length of about 3-4cm, preferably a piece of fat and thin meat This is more fragrant, if you are really worried about the oil, you can remove the fat first;

2. According to the ratio: meat: material: water = 100: 5:5 ratio, that is, 2 catties of meat, one or two ingredients and one or two water, add Duoweibao mutton large skewers marinade and water and stir well.

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

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.

Wash the lamb and cut it into small pieces. Add five-spice powder, cumin powder, black pepper and rosemary to the lamb cubes. Wash the onion, chop it, pour it into the mutton, wash the ginger, slice it in, add a little sugar, stir well, add a small amount of cooking oil, stir well, stir well, and marinate for about half an hour.

1. The first method, prepare high mutton, cooking wine, salt, five-spice powder, sesame oil, cumin powder, chicken essence and soy sauce, eggs, cut the mutton into small pieces, so as not to be easy to bake, put the cut mutton in the basin, add raw eggs, cooking wine, starch, soy sauce and stir evenly, wait until the mutton is evenly colored, add the ingredients and mix well to taste, and finally drop a few drops of sesame oil, marinate for 30 minutes.

2. The second method prepares ingredients such as mutton, salt, pepper, sesame, cumin, peppercorn, flour and monosodium glutamate, and chili powder. Wash the lamb and cut it into small pieces and put it in a basin, add the ingredients and knead it evenly with your hands, and marinate for two hours.

3. The third method prepares ingredients mutton, onion, salt, cumin, five-spice powder, chili powder, pepper powder, sugar and soy sauce, washes the mutton and cuts it into small pieces, cuts the onion into small pieces and mixes it, adds ingredients and stirs well, covers with a layer of plastic wrap, and puts it in the refrigerator to marinate for one night.

4. Method 4: Prepare ingredients mutton, acting, dark soy sauce, monosodium glutamate, green onion and ginger, egg, marinating method: cut the lamb into small pieces and cut the green onion into segments, put the ginger slices into the basin, add ingredients and a little water, stir it evenly, and marinate it for about an hour to taste.

5. Method 5: Prepare ingredients such as mutton, salt, pepper, sesame, cumin, thirteen spices, cumin, peppercorn, flour and chili powder. Wash the lamb and cut it into small pieces and put it in a basin, add the ingredients and stir it well, and marinate for two hours to absorb the flavor.

1. Buy fresh lamb hind leg meat, fat and thin, very suitable for roasting. Let the store cut it into pieces.

2. Wash with cold water and grasp well. (Don't control the lamb too dry).

3. Add cornstarch and grasp well. Depending on the amount of lamb you bought, put an appropriate amount of starch.

4. Feel that each piece of meat is hung with starch paste. (The purpose of adding cornstarch is to roast the lamb without losing moisture when roasting, and to be able to roast the texture of charred on the outside and tender on the inside).

5. Put the chopped onion into the lamb and grasp it well.

6. Put the sliced ginger in, or you can put some chicken essence to adjust the taste. Grasp well.

Wash the lamb, remove the fat from the surface, and cut it into slender strips about an inch wide and half a centimeter thick. Finely chop half an onion, green onion, ginger and garlic, add the lamb, soy sauce, cooking wine, salt, sugar, a small amount of oil, pepper, chili powder, peppercorns, juice of half a lemon, and beat an egg. Stir everything well, marinate in the refrigerator for at least 4 hours, add 4 teaspoons of starch to the lamb and spread it on a baking sheet, try not to stack them on top of each other. Turn the oven on the highest heat, put the lamb in and bake until there is no blood on the surface. Turn the bottom side of the lamb over and roast it until there is no blood on the surface, brush with a layer of oil, sprinkle with cumin powder, and continue to roast.

Wait until the surface of the mutton is oily, turn the bottom side of the mutton upside up, brush it with oil, sprinkle cumin powder, and then roast. Roast until the surface of the lamb is oily again, and that's it.

Barbecue lamb marinating method.

Ingredients: 500 grams of lean mutton (leg meat is the best), 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, 15 grams of flour, a little flavor, and a little chili powder.

Method: 1. Remove the fascia of the lean mutton, wash the blood water, cut it into small pieces and put it in a basin.

2. Add refined salt, sesame seeds, pepper, cumin, cumin, pepper powder, flour and flavor in turn, knead and mix well, and marinate for more than two hours.

3. Pinch and thread the small pieces of mutton wrapped in a thick paste seasoning on bamboo skewers (8-10 pieces can be worn on each string).

4. Put the mutton skewers on the lit and inciting charcoal grill, grill while fanning, and cook the mutton skewers on both sides until the oil comes out (friends who like spicy food, you can sprinkle chili powder slightly).