shish kebab(kao yang rou chuan )

Roast mutton kebab method:

Raw materials for making kebab:

There are 750 grams of mutton tenderloin, 0.5 grams of chili powder, 3 grams of cumin powder, 1 gram of refined salt and 50 grams of sesame oil or clear oil.

Steps for making roast mutton kebab:

1. Wash the tenderloin and cut it into 70 pieces with a diameter of 2 cm and a thickness of 0.66 cm. Take 10 Silver cuttings, each with 7 pieces of meat. The way to wear the meat is: hold the meat with your left hand, put the silver cutting from the back of the meat to the front, and then put the silver cutting from the front into the back, so repeatedly wear it twice.

2. Grill the kebab on the charcoal fire, use a brush to spread less clear oil, and sprinkle chili, refined salt and cumin powder on the kebab according to personal taste. Bake for about 3 minutes. When the meat turns yellow, bake the back in the same way. Finally, brush clean oil on both sides and put them in the plate.

Characteristics of roasted mutton kebab:

"Roast mutton kebab" is a famous snack of Xinjiang Uygur nationality. It uses the tenderest tenderloin from the sheep, and it is put on a silver cutting (a special tool like a sword, with a flat tip and a handle, about 33cm in length). It is roasted with seasoning. After ripening, the color is yellow, the meat is tender, spicy, salty and fragrant, and the aftertaste is long. Due to the special method of making this dish and its good flavor, it is very popular among diners and is widely spread in northern China.

When making kebab, you should pay attention to:

To choose lamb loin, hind leg meat can also be, to fascia, cut into pieces of the same size, often turn when baking, so that both sides evenly heated.

shish kebab

Roast mutton kebab is the most famous ethnic snack in Xinjiang. The main raw materials are mutton, onion, salt and so on. Mix mutton with onion and marinate for a period of time to reduce the smell.

Historical origin

According to archaeological data, roasted mutton kebabs had existed in mainland China as early as 1800 years ago. In the complete works of portraits of Han Dynasty, there are stone carvings of roasted mutton kebabs. Fans for barbecue were also unearthed from tomb No. 1 of the Han Dynasty in Mawangdui.

Production method

Material category

Technology: open oven baking

Taste: slightly spicy, etc

Main ingredient: mutton (lean) (2000g)

Accessories: Onion (150g)

Seasoning: salt (40g), chili powder (30g), cumin (50g)

Category: special food of Xinjiang cuisine

mixed ingredients

Raw material: hind leg of sheep

Seasoning: chili powder, salt, monosodium glutamate, edible oil, roasted spices (cumin powder), pickled seasoning.

Production technology

1. Cut the mutton into small and thick slices;

2. Chopped onion;

3. Mix mutton slices and onion together and marinate for about half an hour;

4. String mutton slices into 15 strings with iron stick;

5. Burn the special iron trough with charcoal, put the kebab on the iron trough, sprinkle with salt, chili powder and cumin powder, and bake for about 5 minutes;

6. Turn over and sprinkle with salt, chili powder and cumin powder. Continue to bake for about 5 minutes until cooked.

Oven practice

Material Science:

Mutton, onion, refined salt, cumin powder, chili powder, bamboo stick, sheep oil

Method:

1. Cut the lamb into small strips and put it in the container. Add a little salt into the onion and mix well. Marinate for 1 hour. Put the lanolin into the pot to refine the lanolin, and set aside. Put the pickled mutton pieces along the length with a bamboo stick to form a mutton kebab.

2. The oven temperature is set at 200 ℃ for 10 minutes (depending on oven power).

3. Put the kebab on the baking plate and put it in the oven.

4. After baking for 10 minutes, take out the mutton kebab and brush the mutton with a brush. Turn the kebab over and sprinkle with cumin powder and salt. Sprinkle with chili powder, put into the oven and continue to bake for 10 minutes.

Tips:

In the process of barbecue, put some oil on the surface of the meat to prevent the meat from drying.

Other practices

Ingredients

Main materials

Mutton 500g

accessories

Appropriate amount of oil, salt, cumin, chili powder, starch, sugar, onion and ginger powder, pepper powder and cooking wine

step

1. Wash the mutton.

2. Cut the mutton into about one centimeter pieces.

3. Put all kinds of seasonings in the ingredients except starch.

4. Mix well by hand.

5. Refrigerate overnight.

6. Sterilize the bamboo stick with boiling water.

7. Marinate the mutton overnight, add starch and stir well.

8. String with bamboo sticks.

9. Stack neatly.

10. Put it in the oven at 230 degrees.

11. Bake for 15 minutes, remove and add sugar.

12. Put cumin and chili powder.

13. Dip each string evenly.

14. Repeat steps 11-13.

15. Roast until almost all the fat and oil in the mutton are roasted. You can see that there are oil star bubbles on the mutton.

Tips

1. Mutton is rich in nutrition, which is of great benefit to pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, body deficiency and fear of cold, malnutrition, soreness and weakness of waist and knee, impotence and premature ejaculation, and all deficiency and cold diseases;

Process tips

1. Mutton should be lean meat or fat and lean meat, and the fascia should be removed. The finished product is soft, tender and delicious, and those with tendons will not chew;

2. Cumin powder is a special flavor of Xinjiang, which is shaped like anise. If cumin powder is not used, it is not authentic Xinjiang mutton string flavor. (the picture on the right shows nangkeng meat)

dietary nutrition

Mutton (thin): mutton is tender, easy to digest, high in protein, low in fat, and contains more phospholipids. Compared with pork and beef, it has less fat and cholesterol. It is one of the delicacies for cold prevention and warm tonic in winter. Mutton is warm and sweet, which can be used for tonic and dietotherapy. It is a good strong and disease eliminating food. It can replenish qi, tonify deficiency, warm in the middle, invigorate kidney, invigorate Yang, promote muscle strength, and resist cold The effect of wind cold.

Onion: onion is the most common food on the common people's table. No matter in Chinese or Western food, onion is widely used. Onion is rich in nutrition, especially its special functions, and it has become the leader in food raw materials. Onion has the functions of dispersing wind cold, resisting influenza, strong sterilization, increasing appetite, promoting digestion, expanding blood vessels, lowering blood pressure, preventing thrombosis, reducing blood sugar, preventing cancer and cancer, eliminating free radicals, preventing osteoporosis and colds; it can also treat dyspepsia, anorexia, food retention, etc.

The food is mutual restraint

Mutton (thin): mutton should not be eaten with pumpkin, watermelon and catfish, which will easily make people stagnate and get sick; it should not be eaten with dried vegetables; mutton should not be eaten with vinegar, otherwise it will be hot; it should not be eaten with buckwheat, bean paste, pumpkin and tea.

This product is against Pinellia ternata and Acorus calamus. Do not drink tea immediately after eating mutton, and do not drink tea while eating mutton.

Onion: avoid eating onion with honey, which will cause abdominal distension and diarrhea;

Onion should not be eaten with yellow croaker.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Kao Yang Rou Chuan