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Barbecue, lamb kebabs feed. The recipe. I'd like the one with spices.

Raw materials: Altay sheep hind leg meat 5kg, sheep tail oil 400g. Seasoning: 260 grams of self-made marinade, 8 native eggs, 400 grams of spring water, 6 grams of cumin powder, 10 grams of chili noodles, 10 grams of pepper grains, 100 grams of corn starch, 50 grams of special onion oil. Self-made pickling formula: 220 grams of chopped onions, 5 grams of cumin powder, 20 grams of salt, 15 grams of fine black pepper, 3 grams of 13 fragrances. Xinjiang roast mutton kebabs is a flavor snack with Xinjiang ethnic characteristics.

Pickled formula 1 mutton kebabs 5kg (cut into 3cm or so square pieces), 200g cumin powder, 200g garlic rice, 150g chili noodles, 250g onions, 100g high liquor, 50g salt. After grasping and mixing evenly,. Marinate at low temperature. Pickling formula 2: 500 grams of mutton (leg meat is the best), 15 grams of refined salt, 5 grams of pepper, 50 grams of sesame, 3 grams of cumin, 5 grams of cumin, 5 grams of pepper powder, 15 grams of flour and a little chili powder.

Specific steps: cut small square strips of mutton into a container, add a little salt of onions, mix well and marinate for 1 hour. Put the lambboard oil into the pan and refine the lamb oil and set aside. Put the pickled mutton pieces along the length with a bamboo stick to form a mutton kebab. The oven temperature is set at 200℃ and preheated for 10 minutes. Put the lamb kebabs on the baking pan and put them in the oven.

I want to eat kebabs at home. I don't know how to feed the meat fresh and tender. It better be sweet.

1. If the barbecue is to be delicious, you must buy fresh meat, not frozen meat; in addition, the meat must be pickled before roasting, and vegetables such as onions are added to it, so that the pickled meat tastes better; if the barbecue is to taste good, charcoal must be used.

2. Roasting: put the food kebabs on the stove surface, directly brush the meat and ribs with oil (both sides), and then bake them over and over again. The string looks like oil bubbles rolling, the color turns white and yellow to indicate maturity, the chicken feet should be roasted until fried, the chicken wings are scorched and bubbly, and the chicken legs are roasted with a knife while brushing oil until they are scorched yellow, and there is no blood spill to show maturity.

3. Small pieces of chicken will be tender, and some people also like the coarse fiber taste when eating chicken. The chicken can be soaked in lemonade before putting on the electric barbecue, so that the meat will be more tender. Mutton ingredients mutton is full of treasures, no matter which part can be used as excellent ingredients, it is best to choose the meat of 4-month-old lambs as ingredients, tender and refreshing meat is not greasy.

4. Method 1: eat directly. Put on the baking pan, watching the meat change from blood red to white, accompanied by the nourishing sound, in the import of a roll of chopsticks, this method is simple and convenient, and can best get the excellent sweet texture of hand-cut meat. Method 2: dip in the food.

5. Chicken kebabs are very common in the fried kebabs, and they have a place and play the most important role. Basically, most of the meat is chicken, and most of the meat is chicken breast.

How to feed mutton kebabs is the best

1. Wash the lamb tenderloin and cut it into round cuts of 2 cm in diameter and 0.66 cm thick, a total of 70 pieces. Take 10 silver cuttings and wear 7 pieces of meat each. The way to wear meat is to hold the piece of meat in your left hand, wear the silver cuttings from the back of the meat to the front, and then into the back from the front, so repeatedly wear it twice. Add 5 grams of monosodium glutamate to soy sauce and mix 5 grams of pepper powder, chilli powder, cumin powder, refined salt and monosodium glutamate together to make salt and pepper.

2. Spread the lamb kebabs (about 6-8 kebabs at a time in the oven) neatly and evenly on the grill, and bake them in an oven that has been preheated to 180 degrees Celsius for 7 minutes. Tips if the leg of lamb is thin, use a plastic brush for food to dip in a little oil, brush it on a lamb kebab, and then bake it in the oven.

3. Formula 1: fresh Xinjiang mutton stuffing, monosodium glutamate (freshness 99%, all below) 70Lv 90g, refined salt 36g, special fresh No. 1 package (made in Wuhan), ginger, chives (chopped fine) each 40g, white sugar 7g, meat pine powder 25g, sweet potato starch 250g.

4. Choose fresh lamb leg or lamb chops, wash and remove fascia. It is best to choose fat and thin, when baking Zizi oil, eating will not be too firewood. Cut the mutton into small pieces of roughly the same size. Cut all the meat, there is a fascia, it is best to remove, so as not to affect the taste when eating.

5. I run a restaurant. I don't know if it will help you. Specifically put the following seasoning: tender meat powder, egg, spring onion, ginger, chicken powder, thirteen incense, Yaxi seasoning. Add some fragrant powder and stir in the soybean oil.

How to feed mutton kebabs

1. The amount of spices that should be added to a kilogram of fresh meat. Formula 1: fresh Xinjiang mutton stuffing, monosodium glutamate (freshness 99%, all below) 70mur90g, refined salt 36g, special fresh No. 1 package (made in Wuhan), ginger, chives (chopped fine) each 40g, white sugar 7g, meat pine powder 25g, sweet potato starch 250g.

2. Cut the mutton into small cubes and put them in a container. Mix with a little salt of onions and marinate for 1 hour. Put the lambboard oil into the pan and refine the lamb oil and set aside. Put the pickled mutton pieces along the length with a bamboo stick to form a mutton kebab. The oven temperature is set at 200℃ and preheated for 10 minutes. Put the lamb kebabs on the baking pan and put them in the oven. After baking for 10 minutes, take out the mutton kebabs and brush the mutton oil onto the mutton pieces carefully.

3. Wash the lamb tenderloin and cut it into round cuts of 2 cm in diameter and 0.66 cm thick, a total of 70 pieces. Take 10 silver cuttings and wear 7 pieces of meat each. The way to wear meat is to hold the piece of meat in your left hand, wear the silver cuttings from the back of the meat to the front, and then into the back from the front, so repeatedly wear it twice. Add 5 grams of monosodium glutamate to soy sauce and mix 5 grams of pepper powder, chilli powder, cumin powder, refined salt and monosodium glutamate together to make salt and pepper.

4. Cut the mutton into a square about the length of 2CM. Add shredded onion, salt, five-spice powder, ginger powder, large material powder, cumin powder, cumin powder, sesame powder, monosodium glutamate, chicken essence, white sugar, fried oil, a little water, and a handful of starch. put disposable gloves on your hands, turn them up and down and mix well. Put it in a fresh-keeping box and refrigerate for 1 hour to taste. Take it out every half an hour and turn it up and down.

5. Brush with oil first [not too much, the meat itself will produce oil]. When it is ripe, well-done, add cumin, salt, monosodium glutamate, sea pepper, pepper [because of cumin, pepper or a little]. Barbecue seasoning; cooked oil, salt, cumin, monosodium glutamate, turnip.