Baked mandarin duck and willow(ju kao yuan yang liu )

Baked mandarin duck and willow

Introduction:

"There are both Chinese and Western meats with different flavors. This kind of food can be served as a snack or a drink! There are a wide range of ingredients for cooking string, which can be used by sea, land and air. At home, you can make oven, cake, frying, soup and charcoal fire! I can't stand the smoke and fire! I often make it. It feels better in the oven. In the past, there were more people making seafood at home. Today, in order to get together with friends in "beef story", I'm busy, ha ha! I'd like to take out my home version of "baked mandarin duck willows" and bask in it. I hope my friends like it! "Yuanyangliu" as the name suggests is composed of two kinds of raw materials, today's use is sirloin beef and chicken breast, with a little mushroom

Production steps:

Step 1: all ingredients.

Step 2: use tools, 5 steel rods for serial burning, which are available in various kitchenware stores and can be used repeatedly for a long time.

Step 3: loosen the beef and chicken with the back of a knife.

Step 4:

Step 5

Step 6: then cut into suitable strips or pieces. Cut the Pleurotus eryngii into 2 cm square cubes, or use a poking knife to poke them into round pieces.

Step 7: marinate the beef and chicken with their own marinade for 30 minutes.

Step 8:

Step 9: string the chicken and beef with a steel chisel. When stringing, match some diced mushrooms in the middle to separate them.

Step 10: preheat the furnace temperature for 5 minutes, adjust the heat up and down to 220 degrees for baking.

Step 11: bake for 13-15 minutes and serve.

Step 12: it's out of the oven. Let's try it.

Materials required:

Beef fillet: 200g

Chicken breast: 200g

Pleurotus eryngii: 80g

Soda: 0.5g

White Sesame: a little

Starch: 5g

Dried shredded pepper: a little

Black pepper sauce: 3 G

Fresh soy sauce: 5g

Oyster sauce: 5g

Yellow rice wine: a little

Black pepper: a little

Peanut oil: 5g

Salt: 2G

Chicken powder: 3 G

Cumin powder: a little

Precautions: 1. When marinating beef and chicken, you should grasp them repeatedly. They will feel very dry during mixing. You can add some water appropriately. After high temperature roasting, the meat will be tender and taste better. 2. I use black pepper beef and cumin chicken, slightly spicy can be, like to eat spicy can also put more, add a little sesame roasted taste will be more fragrant. 3. When curing meat, be sure to use the back of a knife or a meat hammer to loosen the fibrous tissue of the meat, so that it tastes best. 4. When baking, the high temperature is better. It is not suitable to use a lower temperature. I feel better when the furnace temperature is controlled at 220-230 degrees. The reason is that the water content of the kebab will be locked as soon as possible after it is put into the furnace, so that it will feel scorched outside and tender inside when it is hot. Other meats can be roasted in this way, and the taste can be prepared as you like.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: cumin

Chinese PinYin : Ju Kao Yuan Yang Liu