Yugoslavian kebab(nan si la fu kao zhu rou chuan )

Method of roasted pork kebab in Yugoslavia:

Raw materials for making Yugoslavian kebabs:

Jingzhutongji 1800 g, scallion 500 g, lettuce Oil 100 g, lemon 50 g, salt 15 g, pepper a little.

Steps for making Yugoslavian pork kebab:

Cut the pork Tongji into 60 pieces, pat them into thick slices, rub one third of the onion into mud, add salt, pepper, lettuce oil, lemon juice and sliced meat, mix well, marinate for 12 hours, string them with bamboo sticks, 6 pieces each, and bake them over charcoal fire. Serve with chopped green onion.

Characteristics of Yugoslavian pork kebab:

Oily but not greasy, fragrant and tender, appetizing.

Yugoslavian kebab

Yugoslavian kebab is a dish, the main ingredient is pork tenderloin, ingredients are lettuce leaves, fried onion rings, seasoning for salt, pepper, vegetable oil, etc. This dish is mainly made by barbecue.

Manufacturing materials

Accessories: 100g lettuce leaves, 300g fried onion rings (see the preparation of this dish).

Seasoning: 1000g onion, 15g salt, 2G pepper, 100g vegetable oil.

Production method

1. Remove the tendons of pork loin and cut it into 2.5cm hob pieces. Remove the root skin of onion and wash it. Grind it into mud with sterilized meat mixer. Disinfect and wash the lettuce leaves, dry them and put them on the plate.

2. Put the Diced Pork into the container together with Scallion mud, refined salt and pepper, mix well, marinate for about 3 hours, take out the pork, remove the excess scallion mud, put on the barbecue drill (6 pieces each), brush with oil, put on the charcoal fire, turn and roast until cooked, and put on the lettuce leaf. Circle the fried onion paste into a small dish and serve with the pork kebab on the same table.

Tips

This dish can be marinated by adding 20 grams of lemon juice. It can also be served with onion paste. In the production of onion paste, you can add crushed Geranium powder. If there is no charcoal, you can cut Tongji Dingdao into 5cm long, 2.5cm wide and 1cm thick slices, pat them into large pieces with meat racket, marinate them, coil them into strings (6 pieces each) with a drill, and fry them in a frying pan. By changing the main ingredients, we can also make "Egyptian style mutton kebab", "charcoal roasted mutton kebab" and so on.

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Chinese PinYin : Nan Si La Fu Kao Zhu Rou Chuan