[Changdi version 3.5 electric oven trial report] - cumin kebab(zhang di ban dian kao xiang shi yong bao gao zi ran kao rou chuan )

[Changdi version 3.5 electric oven trial report] - cumin kebab

Introduction:

"On the first day of vacation, we continue to release the trial report of Changdi 3.5 electric oven. I roasted the tenderloin today. Lazy, did not brush oil before and during baking, baked products taste slightly dry, taste is good

Production steps:

Step 1: wash the tenderloin and cut it into thin slices with uniform thickness. Mix cooking wine, starch, salt, cumin powder, chili powder and vegetable oil to taste and set aside. Wash the bamboo stick in advance and soak it in water for use (to prevent the bamboo stick from being burnt).

Step 2: string the meat slices with bamboo sticks and put them on the baking net.

Step 3: preheat the oven, put in the kebab, heat up and down 200 degrees, turn on the fan function, 10 minutes.

Step 4: after baking, sprinkle a little hot pepper noodles and cumin powder according to the taste and put them on the plate.

Materials required:

Pork tenderloin: moderate

Cooking wine: moderate

Starch: right amount

Cumin: moderate

Hot pepper noodles: right amount

Salt: right amount

Vegetable oil: right amount

Notice: PS: 1. I'm lazy. I didn't brush oil before and during baking. I thought that adding starch and vegetable oil can make the meat kebab relatively tender when marinating. It turns out that the taste of the roasted meat kebab is still slightly dry. If you like juicy and tender children's shoes, you can choose the meat between fat and thin, and then coat vegetable oil on the surface of the meat kebab before and during baking. 2. In addition to cumin powder, chili noodles, you can also add black pepper, or pepper powder, five spice powder, according to your own taste. 3. The roasting time should be controlled flexibly according to the size of the meat, the power of the oven and the temperature. 4. Soaking bamboo sticks in water in advance can prevent them from being burnt.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: cumin

Chinese PinYin : Zhang Di Ban Dian Kao Xiang Shi Yong Bao Gao Zi Ran Kao Rou Chuan