Zhixiang mutton kebab(zhi xiang yang rou chuan )

Method of Zhixiang mutton kebab:

Raw materials for making Zhixiang mutton kebab:

300 grams of mutton, 10 grams of roasted white sesame, 2 scallions, 1 small piece of ginger, 8 cloves of garlic, proper amount of starch, 8 bamboo sticks, notes: optional ingredients

Seasoning for making Zhixiang mutton kebab:

500g edible oil; (actual consumption 80g); 1 / 2 tsp sesame oil (1.5g); 1 / 3 tsp cooking wine (10g); a little pepper; 2 tsp refined salt (6g); 1 tsp monosodium glutamate (3G)

Processing steps of Zhixiang mutton kebab:

1. Remove the skin of mutton, wash and slice it, wash and cut the ginger and garlic, wash and cut the scallion;

2. Add salt, monosodium glutamate, cooking wine, pepper, water and starch to the mutton, and then string them with bamboo sticks;

3. Pour oil into the pan, heat it up, add mutton kebab when smoking, fry it until it is yellow outside and tender inside, then remove and drain oil;

4. Leave the bottom oil in the pot, saute the ginger and garlic, put them into the mutton kebab, sprinkle with white sesame and scallion, pour in the sesame oil and stir well.

Characteristics of Zhixiang mutton kebab:

The meat is tender and delicious.

When making Zhixiang mutton kebab, you should pay attention to:

You can add a little fat mutton to the mutton kebab to make it taste better.

Zhixiang mutton kebab

Zhixiang mutton kebab is a delicious food. Its main raw materials are mutton, fried white sesame and chives.

Material Science:

300 grams of mutton, 10 grams of roasted white sesame, 2 chives, 1 small piece of ginger, 8 cloves of garlic, proper amount of starch, 8 bamboo sticks,

Seasoning:

500g edible oil, 1 / 2 tbsp sesame oil, 1 / 3 tbsp cooking wine, a little pepper, 2 tbsp refined salt and 1 tbsp monosodium glutamate,

Method:

1. Remove the skin of mutton, wash and slice it, wash and cut the ginger and garlic, wash and cut the scallion;

2. Add salt, monosodium glutamate, cooking wine, pepper, water and starch to the mutton, and then string them with bamboo sticks;

3. Pour oil into the pan, heat it up, add mutton kebab when smoking, fry it until it is yellow outside and tender inside, then remove and drain oil;

4. Leave the bottom oil in the pot, saute the ginger and garlic, put them into the mutton kebab, sprinkle with white sesame and scallion, pour in the sesame oil and stir well.

characteristic

The meat is tender and delicious. You can add a little fat mutton to the mutton kebab to make it taste better.

The chef knows everything

You can add a little fat mutton to the mutton kebab to make it taste better.

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Chinese PinYin : Zhi Xiang Yang Rou Chuan