Kebabs, de fishy, marinated recipe

Xinjiang kebab recipe.

Ingredient formula: 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 peppercorn powder, 15 grams of flour, a little flavoring (chili powder).

Method 1Remove the fascia of the lean mutton, wash the blood, cut it into small pieces and put it in a basin, add refined salt, sesame seeds, pepper, cumin, cumin, pepper powder, 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).

Onion diced can be fishy, a little curry powder to increase the flavor, a little better light soy sauce, salt seasoning, plus tender meat powder, the above accessories and seasonings and cut mutton mix well and marinate.

Now the smell of mutton is very small. If you want to get rid of the fishy, it is good to add the Chinese herb Angelica dahurica.

Marinating is based on personal taste preference. However, the most common is: cut into small pieces and put them in a basin, add refined salt, sesame seeds, pepper, cumin powder, pepper powder and monosodium glutamate, knead and mix well, and marinate for 2 hours.

The sheep bought him back, washed him with water, and cut him into slices.

Don't cut into too large chunks. in pepper. Salt. Ginger shallots. Taste for 15 minutes.

In a bowl to beat a (a egg in it. I put cumin powder and stir well) while baking while baking while brushing oil while brushing A

The main ingredient is cumin. Spicy noodles. Salt. Oil.

Ingredients: 500g mutton

Seasoning: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of blended oil, appropriate amount of cumin, appropriate amount of chili powder, appropriate amount of sugar, appropriate amount of Sichuan pepper powder.

Kebab preparation:

1. Cut the lamb into medium-sized pieces.

2. Add the barbecue marinade.

3. Add corn oil, stir thoroughly, and marinate for one hour.

4. Cut the pepper and onion into cubes.

5. Bamboo skewers are good.

6. Preheat the air fryer at 180 degrees for 5 minutes, and brush the bottom of the pan with oil.

7. Arrange the meat skewers and brush a little oil on the surface.

8. Turn over for 5 to 6 minutes, adjusting the time according to the size of the skewers.

9. It's fried.

10. Eat.

Recipe 1: Fresh Xinjiang mutton skewer packet, 70-90 grams of monosodium glutamate, 36 grams of refined salt, 40 grams of ginger and chives (finely chopped) for 1 package of special fresh No. 1, 7 grams of sugar, 25 grams of meat floss powder, 250 grams of sweet potato starch. Put the above ingredients in the cut meat strips and mix evenly, marinate for 10 minutes, and then use bamboo skewers to roast.

Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 200 grams of Pixian bean paste, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 40 grams of special fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, 40 grams of salt, 1500 grams of salad oil.

You have to research the recipe yourself or spend money to learn, and the taste is different in each place, so the ingredients are also different. Which one do you want, the skewers of Xinjiang and the skewers of Yanbian? The barbecue I eat now is basically Yanbian-style barbecue!

Chili powder (fine), cumin, salt, monosodium glutamate, you can also add instant fabric (Shanghainese).

1 part cumin powder, half a part salt, half a part chili powder.

It is developed with pepper water and is said to taste good.

The marinating method of barbecue lamb skewers is as follows:

Ingredients: lamb shank, onion, ginger, light soy sauce, cooking wine, cooking oil, cumin powder, chili flakes, salt, cumin grains.

Step 1: Prepare the required ingredients, and it is best to choose fat and thin lamb leg meat, so that the grilled meat skewers are not firewood.

Step 2: After washing the mutton, drain the water with kitchen paper and cut it into evenly sized hob pieces.

Step 3: Put the cut lamb pieces into a container, shred half an onion, cut 5 slices of ginger, and then pour in cooking wine, salt, cumin powder, light soy sauce, cooking oil, etc.

Step 4: Grasp well with your hands, cover with plastic wrap, and refrigerate and marinate for more than 4 hours.

Step 5: Take out the marinated meat skewers in the refrigerator, remove the onion shreds and ginger slices, and use this time to soak the bamboo skewers in cold water, so that it is easier to wear the meat skewers. <>

Roast lamb is a dish in West and Central Asia. Uyghur called "Kawafu", it is a traditional snack of the Uyghur people, and it is also made by the Uyghur people to entertain distinguished guests from afar. The following is my collection of kebab marinating methods, welcome to read and collect.

Method 1

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

2. Buy fresh mutton from the supermarket, bamboo skewers (optional type: iron), seasoning: cumin powder, chili powder, salt, tomato sauce, etc. (you can choose according to your taste) and 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 to marinate overnight, then pour in garlic puree, barbecue sauce, mix well, marinate for half an hour, and then you can use it for barbecue!

Method two

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.

Method three

1. Remove the fascia of the lean mutton, wash the blood and 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).

<> lamb, egg whites, salt, cooking wine, ginger powder, soy sauce, chili powder, cumin, oil, chives, black pepper.

1. Soak the fresh mutton in water for half an hour, remove the blood water, and then control the water to dry. Change the knife into sieve pieces or slices of meat about centimeters.

2. Put in salt, a small amount of chili powder, a small amount of cumin, and an appropriate amount of black pepper.

3. Then add the cooking wine in turn and take a small spoon of light soy sauce.

4. Then add a small amount of chives, minced ginger, ginger powder, and egg white, mix evenly with gloves, refrigerate for half an hour, and marinate to make it flavorful.

5. The marinated meat begins to be worn by hand. If you can eat fatty meat, you can buy lamb hind leg meat, fat and lean skewers are spaced apart, and the grilled meat tastes better.

Summary. The method of marinating kebabs is very simple, first, you need to prepare some fresh lamb and then cut it into small pieces, each piece is about 1 cm thick. Next, you need to prepare some marinades, such as salt, sugar, soy sauce, cooking wine, green onions, ginger, garlic, etc., mix these marinades together, and then put them in the lamb, stir well, and let the lamb fully absorb the flavor of the marinade.

Next, you can skewer the lamb on bamboo skewers, about 3-4 pieces per skewer, and then put it in the oven and bake it for about 10-15 minutes, until golden brown.

Fellow, I really didn't understand, I can be more specific.

The method of marinating kebabs is very simple, first, you need to prepare some fresh lamb and then cut it into small pieces, each piece is about 1 cm thick. Next, you need to prepare some marinades, such as Fengmo salt, sugar, soy sauce, cooking wine, green onions, ginger, garlic, etc., mix these marinades together in Yinshan, and then put them in the mutton, stir well, and let the lamb fully absorb the flavor of the marinade. Next, you can skewer the lamb on bamboo skewers, about 3-4 pieces of lamb per skewer, and then put it in the oven and bake it for about 10-15 minutes, until golden brown.