[comment, trial report of Yinghai intelligent oven] roast duck kebab(fa ping lun ying hai er zhi neng kao xiang shi yong bao gao kao ya rou chuan )

[comment, trial report of Yinghai intelligent oven] roast duck kebab

Introduction:

"With the convection fan function of Haier's intelligent oven, the meat is tender and juicy. It doesn't feel hard at all. It is a very suitable oven for family barbecue. Although the kebab is delicious, it's hard to avoid getting angry. Today's kebab uses duck leg meat, which is the most suitable for summer. Duck meat is rich in nutrition, especially suitable for summer and autumn. It can not only supplement the excessive consumption of nutrition, but also remove the discomfort caused by summer heat. Nutrition and delicious kill two birds with one stone. Why don't you try it soon? "

Production steps:

Step 1: half duck.

Step 2: remove skin and bone with scissors.

Step 3: duck bone and meat.

Step 4: cut the duck meat into small pieces the size of nail cap, mix all seasonings, and refrigerate for 1 hour.

Step 5: string the salted duck and put it on the grill.

Step 6: put it in the middle layer of Haier oven, heat up and down, 200 degrees, start the convection fan, 25 minutes at a fixed time, during the baking process, bake the medium side of the meat kebab until it is brown, then turn over the meat kebab. Bake on both sides until brown and remove. At the bottom of the oven, place a tin foil covered baking tray to receive oil.

Step 7: Grilled kebabs, sprinkled with cumin powder, or sprinkled with black pepper are good.

Materials required:

Half duck: right amount

Edible oil: right amount

Corn starch: right amount

Salt: right amount

Cooking wine: moderate

Cumin powder: right amount

Pepper: right amount

Soy sauce: moderate

Note: duck skin contains more oil, peeling is purely personal preference. You can keep duck skin if you don't mind. Don't throw away the removed duck bones. Cut some wax gourd to make soup. It's also the most suitable summer delicacy.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Fa Ping Lun Ying Hai Er Zhi Neng Kao Xiang Shi Yong Bao Gao Kao Ya Rou Chuan