How to marinate home cooked lamb? A home cooked marinating method of roasting whole lamb

Method 1: Prepare ingredients: 500 grams of mutton, cooking wine.

10 grams, 15 grams of salt, 5 grams of five-spice powder, sesame oil, 3 grams of cumin powder, chicken essence.

5 grams, 10 grams of soy sauce, 1 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. Place the sliced lamb in a bowl and add the whole raw egg.

Mix with cooking wine, starch, soy sauce, stir well, wait until the mutton is evenly colored, add an appropriate amount of five-spice powder, chicken essence, salt, cumin powder and mix well to taste, and finally drip a few drops of sesame oil, stir slightly, and marinate for 30 minutes.

Method 2: Prepare the ingredients: 500 grams of lamb, 15 grams of salt, pepper.

5 grams, 50 grams of sesame seeds, cumin.

3 grams, 5 grams of cumin, 5 grams of Sichuan pepper powder, 15 grams of flour, monosodium glutamate.

2 grams, 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, sugar.

5 grams, 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 the ingredients: 500 grams of mutton, 15 grams of salt, 5 grams of pepper, 50 grams of sesame seeds, 3 grams of cumin, thirteen spices.

3 grams, 5 grams of cumin, 5 grams of peppercorn powder, 15 grams of flour, 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.

The above are the 5 ways to marinate lamb, and you can grill lamb skewers at home once you have learned it.

Eat, grilled out of the lamb skewers thief fragrant.

The marinating method of home-cooked roast mutton: 1. The best mutton used to make home-cooked roast mutton is lamb chops or lamb legs, and the mutton bought back is cleaned first.

2. Crush the green onion and ginger to take its juice, evenly spread it on the surface of the mutton (you can also add some leek flowers) 3. After the green onion and ginger juice is smeared, then use chili powder, cumin powder, pepper powder, etc. or directly buy the finished barbecue material to evenly spread it on the surface of the mutton and marinate for half an hour.

4. Brush the barbecue sauce and vegetable oil before grilling.

The lamb grilled in this way is very convenient and delicious, simple and easy.

1. Prepare the lamb and wash it. Cut the lamb into small pieces. 2. Cut the green onion into small rings and add it to the lamb.

3. Add light soy sauce. Add cumin grains, cumin powder, paprika, oil, salt. 4. After mixing well, marinate for a few hours.

Soak the bamboo skewers in water for a while in advance, and skewer the marinated meat with fat and lean. 5. Drain into the baking net, pad the baking tray at the bottom, and spread tin foil on the baking sheet. Preheat the oven to 250 degrees, medium layer, top and bottom heat for 10 minutes, take out and sprinkle an appropriate amount of cumin grains and paprika, and bake for another 5 minutes.

1.The sheep is slaughtered, the whole body is boiled with boiling water of 80 to 90, the hair is cleaned while it is hot, the internal organs are removed, the internal organs are scraped and cleaned, and then several small cuts are made with a knife in the abdominal cavity and the thick flesh on the inside of the hind legs.

2.Put green onions, ginger slices, Sichuan peppercorns, spices, minced cumin into the lamb belly, and rub it with refined salt to taste, and at the knife edge on the inside of the lamb leg, use seasoning and salt to taste.

3.Pin the sheep's tail into the abdomen with an iron skewer, the chest is facing up, the limbs are hung on the leather surface with iron hooks, brush with soy sauce, sugar color is slightly cool, and then brush with sesame oil.

4.Hang the whole lamb belly up in the oven heated in advance, cover the mouth of the stove tightly with an iron pot, and seal it with yellow mud, prepare an iron box under the stove, which is used to hold the mutton fat flowing out of baking, about 3 4 hours, and take it out when the sheepskin is roasted until it is yellow and crispy, and the meat is tender and cooked.

5.When eating, the whole sheep is placed in a special wooden plate, the sheep horns are tied with red silk cloth, and the guests are brought to the dining room for enjoyment, and the chef peels off the sheepskin and cuts it into strips and puts it on the plate, and then cuts the mutton into thick slices, and the lamb bones are chopped into large pieces and put on the plate respectively, accompanied by green onions, garlic paste, noodle sauce, lotus leaf cakes, and bring Mongolian knives to the table.

Production key. Environmentally friendly carbon.

Environmentally friendly carbon. The production requirements of roasted whole sheep are strict, and 1 2-year-old Inner Mongolia white big-headed lamb must be selected, after slaughtering, scalding, simmering, pickling, seasoning, and then hanging into the oven, sealing the mouth and roasting matured with slow fire, the finished product is yellow and red, oily, crispy skin and tender meat, fat but not greasy, crispy and delicious, with unique flavor.

Precautions. Roasted whole sheep is best used to use fruit wood or larch sawdust as raw materials, and the process is mainly to make the sawdust through the machine at high temperature and high pressure, and then send it to the carbonization furnace to carbonize the mechanism charcoal is the best.

There is no need to add anything in the whole production process, which is an environmentally friendly product. The charcoal sold in the market mainly has two shapes: hexagonal with a hole in the center and a square with a hole in the center.

As a traditional charcoal, machine-made charcoal is made from trees as raw materials and fired.

The legend of roasting whole sheep.

A long, long time ago, one day, a fire suddenly broke out in the yard of a house, and the fire was fierce, and soon the flames soared into the sky, burning everything in the yard. At this time, the owner of the house hurried home, only to see a ruin, and was stunned.

Suddenly, a scent came to my nose. The owner followed the scent and found that it had come from a charred lamb.

The master saw that the lamb was roasted with open skin and flesh, and it was red and simple.

He tasted and tasted and tasted good. He was sad that the yard burned down, but he was relieved that he had discovered a new way to eat roast lamb.

Hello, glad that your question is answered as follows, the marinating method of kebabs: after washing the lamb spine meat with water, cut the lamb into the same size as a skewer. 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.

The lamb skewers on the barbecue stall are always out of sight, and they are fragrant. My family used to go out to eat mutton skewers every once in a while, but since I had a hanging oven at home that specializes in grilling mutton skewers, I hardly go out to buy and eat them. I went to the market to buy two or three catties of mutton, marinated it for half a day, skewered it, and put it in the hanging oven for about 20 minutes, which was satisfying and hygienic.

A few days ago, I dried my home-grilled lamb skewers, and many people asked me how to marinate the mutton. Today I will solve your doubts, in fact, it is very simple, only a few simple seasonings, the taste of the roast is no worse than the outside, and it is still tender to eat. The practice is shared with everyone.

Ingredients: 2 catties of lamb leg, 1 large onion, 5 tablespoons of oil, 2 eggs, appropriate amount of salt, appropriate amount of chili powder, appropriate amount of cumin powder and appropriate amount of cumin grains.

How to do it]:

1. Cut the leg of lamb into pieces of moderate size. I grilled it myself, and I cut it much bigger than what I sold outside, and I skewered 18 skewers of two-pound mutton.

2. Put the mutton into the basin, cut the onion into shreds and put it in, then add eggs, salt, chili powder and a little cumin powder, grasp it well, finally add oil, marinate it for half a day after grasping it well, and marinate it overnight.

3. Then skewer the marinated mutton, preferably fat and thin, with a little fat to eat more fragrant.

4. After skewering all the lamb skewers, you can take them out and grill them.

5. Light the smokeless charcoal, put it in the hanging oven, add water to the bottom of the stove, so that the grilled meat skewers are more tender, and then hang the meat skewers one by one.

6. Close the door and bake for about 20 minutes. Of course, you have to keep track of the time according to the size of the piece of meat.

7. After a while, the aroma will be wafting. I roasted it on the rooftop, and the smell of barbecue filled the whole roof.

8. After baking, take it out, sprinkle a little cumin powder and cumin grains to eat, for girls, two skewers can be full.

Here's how to marinate the lamb on the barbecue

1. First, cut the lamb into knuckle-sized slices.

Put 1 purple onion into the catty meat, cut the onion into small pieces, don't cut it too hard, put it into the meat, cut 6 slices of ginger into minced ginger, put it in the meat, and put it in the ginger The purpose is to remove the smell of the mutton itself.

3. Then put in 10 to 15 grams of salt, put salt and 5 grams of white pepper when baking, and then put 10 to 15 grams of cumin powder when baking.

4. Grab and mix all the ingredients by hand, marinate for 5 minutes, and then beat in 3 eggs, the purpose is to make the mutton more tender and stir evenly, so that the egg liquid can be stained on each piece of meat, marinated for 1 to an hour, and then it can be baked. Wearing meat skewers is generally 3 pieces of lean meat and one piece of fat, and the barbecue without fat meat in the middle of the fat skewers is soulless.

5. Set the oven temperature at 200 degrees Celsius, preheat for 10 minutes depending on the oven power, put the lamb skewers on a baking tray and put them in the oven.

6. After baking for 10 minutes, take out the mutton skewers, carefully brush the mutton fat on the mutton pieces with a brush, turn the mutton skewers and sprinkle with cumin powder and refined salt, sprinkle with chili powder, put them in the oven and continue to bake for 10 minutes.

Here's how to marinate the home-cooked lamb:

Operating materials: lamb shank, sweet potato starch, cooking wine, green onion and ginger, rapeseed oil, light soy sauce, mixed powder (chili powder, 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. Two spoons of light soy sauce, about 30 grams, a spoonful of cooking wine, about 20 grams, a spoonful of vegetable flour seed oil, about 15 grams, a spoonful of mixed marinade, about 20 grams, the marinade is made with chili powder, cumin powder, white sesame seeds, salt, thirteen spices, the ratio is 1:1, all put together, ground into minced pieces.

4. 20 grams of ginger, slice the ginger with the back of a knife and pat it a few times to make the meat more flavorful, half a green onion, cut into sections, and put it in.

5. Stir the meat pieces and seasonings evenly, then cover with a layer of plastic wrap, marinate Tanzen for half an hour, so that the marinated mutton is fine without seasoning when grilling, which is very trouble-free. (Refrigerate and marinate, cool to increase the firmness of the meat).

Here's how to marinate the home-cooked lamb:Ingredients: 500 grams of lamb shank, half an onion, 1 tablespoon of cooking wine, appropriate amount of cumin powder, appropriate amount of barbecue marinade, appropriate amount of barbecue sauce, appropriate amount of barbecue dipping sauce, appropriate amount of oven, appropriate amount of bamboo skewers.

1. Prepare all the ingredients.

2. Cut the lamb Buqing meat next to the row, and put all the seasonings except the dipping sauce in a bowl and stir evenly.

3. String the lamb on skewers. The rest that you can't eat is put in the refrigerator and frozen.

4. Preheat the oven at 220 and put the lamb skewers in the middle and upper layer for about 10 minutes.

5. After baking, sprinkle the dipping sauce and eat it with a grip.