What are the indispensable seasonings for barbecue? Where is the lamb skewer more famous in my count

Cumin, chili, pepper, sesame, pepper, these are all indispensable seasonings, otherwise it will make the barbecue taste tasteless. The mutton skewers in Xinjiang, China are the most famous, the mutton is delicious and original.

There are salt, cumin powder, chili noodles, thirteen spices, barbecue sauce, these are the essential seasonings for barbecue, which is the soul of barbecue; The barbecue in the Northeast and the lamb skewers in Xinjiang are both more famous.

These seasonings are definitely barbecue sauce, cumin sauce, flavor sauce, chili sauce, cumin powder. The mutton skewers in Xinjiang, China, are relatively famous, and they have been loved by many regions.

Ribs. A rib is a flaky rib in the ribcage of an animal's chest. Although the meat layer is thinner, the texture of the meat is leaner.

For lambs, the diameter of the ribs appears narrower, and the meat on the ribs is fat and thin without tendons, and the outside of the meat is covered with a film, which can achieve the "blending" of fat and thin, so that the texture is softer, tender and juicy, and rich in protein and amino acids.

Therefore, it is not only tender and delicious, but also nutritious, and should be the best part of the sheep. Therefore, in the Great Northwest hand grasp mutton.

, it is the most sought-after ribs. Shabu-shabu, grilling, stir-frying, stir-frying, and roasting are all very suitable.

Which part of the lamb is better for barbecue? Listen to what the old farmer has to say.

2.Small platoons. Small chops belong to the cut between the ribs, and there will be more soft and crispy bones on the small ribs.

On the palate it should be relatively crispier. When choosing a small chop, you can observe whether there are more white crispy bones, in principle, the more crispy bones will be more delicious, if you bake them until medium-rare, the taste is simply fantastic.

Which part of the lamb is better for barbecue? Listen to what the old farmer has to say.

3.Ridges. From the chest part to the waist of the sheep, it should be the best T-bone on the sheep's body.

Slices, which are also the two most tender lean meats on the whole sheep, are called lamb loins.

Lamb tenderloin. It is relatively high in protein, but low in fat, and it tastes very delicious. Whether it's boiling, stir-frying, frying, frying, or making a barbecue, it's all very suitable.

In fact, the outer loin of the sheep is better than the loin, which is located on the outside of the backbone and is in the shape of a long strip shaped like a flat shoulder.

It is called flat meat.

Lamb skewers are generally better with lamb hind leg meat, and lamb kebabs should be lean meat, or fat and thin, with fascia removed, so lamb hind leg meat is more suitable for lamb kebabs. If you choose other parts of the sheep, it is easy to have tendons, the taste is not so good, and the taste of roasting will be greatly reduced. And when skewering lamb skewers, it is best to wear some mutton fat, generally according to 3:

The ratio of 1 is better with fat and thin, so that the roasted lamb will not be too greasy, nor too chai, and the taste will be better.

Which part of lamb meat is generally better for kebabs? The following parts are good:

1. Ribs: The ribs are the meat connected to the ribs, fat and thin are sandwiched without tendons, covered with layers of film, fat and thin combined, the fatter the more tender, the fat coverage rate is good, the texture is soft, tender and juicy, rich in protein and amino acids.

2. Small chops: Cut between the ribs, like lollipop ribs.

3. Ridge: From the chest part to the waist, it is the best T-bone slice on the sheep. They are two of the most tender lean meats in the whole sheep, and the lamb loin is high in protein and low in fat and delicious.

4. Leg of mutton: The leg of lamb has more lean meat, obvious muscle fibers, firm meat and slightly chewy.

5. Shoulder: It is composed of two pieces of meat that cross each other, with fine fibers and a smooth and tender taste. It can be cut into arm ribs and sliced ribs, and it is best to grill them whole or cut them into pieces.

In the West, lamb shoulder is often used to roast the whole piece at a low temperature and slowly, and after roasting, it can be gently broken into shredded meat with a fork, and a little seasoning is already very delicious.

Mutton skewers: refers to the dishes made of fresh mutton on skewers with bamboo or steel skewers and then grilled, which is a relatively common barbecue dish. This dish is more popular in the northern part of our country.

Leg of lamb is generally used. In terms of meat quality, fatty, mutton tendons and the like are similar to pork belly meat; Lean, generally with leg meat, pure hind legs of small sheep or baby goats.

The meat used for lamb skewers is also particular, using the hind legs of small sheep or baby goats, and the lamb skewers grilled in this place are the best.

Kebabs generally choose the meat of lamb legs, which is more suitable, fat and thin, and it will be more fragrant and chewy when grilled.

nbsp;When grilling, kebabs are one of the must-order items, they are delicious, very delicious to eat, and even more refreshing to eat with beer. Which part of the lamb meat is better for kebabs? Let's give you a specific introduction.

Details:

Kebabs need to choose lean meat, or fat and lean, so that the meat will be more tender and delicious, and more chewy. Therefore, lamb hind leg meat is generally chosen for comparison.

Lamb skewers need to be developed in advance, because mutton has a smell, generally need to add cooking wine, soy sauce, eggs, starch, onions, peppercorns and edible oil when marinating, and then put it in the refrigerator overnight, so that the marinated mutton will be more tender, and the taste will be better.

When skewering lamb skewers, it is best to wear some mutton fat, which is generally better to match fat and thin in a ratio of 3:1, so that the roasted mutton will not be too greasy, nor too chai, and the taste will be better.

Kebab precautions:

1. When grilling lamb skewers, add salt after grilling on both sides, and add salt not too early or too late, because it will cause the roasted mutton to be unpalatable.

2. In the process of roasting mutton, if the lamb is relatively lean, in the process of roasting, you need to brush the salad oil 1-2 times.

Kebabs are very tasty, and they are a must-order barbecue in summer, and they need to be brushed with light soy sauce, dark soy sauce, and oyster sauce when grilling. It should also be sprinkled with chili flakes and cumin powder.

Kebabs require the preparation of seasonings such as cumin, chili flakes, and salt; You can add some shredded onions, which can not only remove the smell of mutton, but also increase the umami of mutton.

Kebabs are generally made with soy sauce, chili powder, salt, monosodium glutamate, sesame oil, roasting spices, etc. Marinated lamb skewers Marinating lamb skewers is a very important step in the process of grilling lamb skewers, after cutting the whole piece of mutton into evenly sized diced lamb, marinating it for about half an hour with salt, cooking wine, green onions, soy sauce, and light sauce, so that the meat of the lamb skewers can have a taste.

Green onion ginger water, cumin, sea salt, pretzel powder, oil, minced garlic, soy sauce. These are the more common ones.

The barbecue ingredients for lamb skewers generally include cumin, chili noodles, and salt flavors.

Soy sauce, chili powder, salt, monosodium glutamate, sesame oil, roasted spices, etc. 1. Soy sauce: Soy sauce is a traditional Chinese condiment, a liquid condiment brewed with soybeans or defatted soybeans or black beans, wheat or bran, water and salt, and the color is reddish-brown.

2. Chili powder: chili powder is a red or reddish-yellow, oily and uniform powder, which is a mixture of red pepper, yellow chili, chili seeds and some chili stalks, which has the inherent spicy flavor of spicy and grinding liquor.

The ingredients for lamb skewer barbecue include 100g of cumin, 80g of chili powder, 30g of sesame seeds, 50g of perilla powder, 10g of five-spice powder, 50g of minced shallots, 10g of celery powder, 10g of salt and pepper, and 10g of flavored powder.

Kebab steps:

1. Remove the white tendons from the mutton and cut it into pieces with a thickness of 1cm and a length of about 4cm.

2. Cut the onion into minced pieces and put them into the mutton pieces, add a small spoon of five-spice powder, a small spoon of cumin seeds, a spoonful of soy sauce, a spoonful of sugar, an appropriate amount of chili noodles, peppercorn noodles, salt and stir well.

3. Cover the mixed mutton with plastic wrap and put it in the refrigerator, marinate for 12 hours, take it out and mix it several times halfway.

4. Brush the bamboo skewers with a layer of cooking oil in advance, shake off the seasoning on the surface of the marinated mutton, and carefully wear them on the skewers.

5. Put the mutton in the oven and roast, or you can bake it in your own oven or electric stove, pay attention to turning it over after one side changes color, and you don't need to add other seasonings halfway, and bake it until the mutton pieces become smaller, and the surface is no longer watery.

Mutton skewers refer to dishes made of fresh mutton with bamboo or steel skewers and grilled, which is a relatively common barbecue dish. This dish is more popular in the northern part of our country. There are many kinds of barbecue tools according to different methods, such as open flame grilling, charcoal grilling, oven grilling, bamboo grilling, teppanyaki, etc.