Mutton kebab and toothpick without oven(yang rou chuan ya qian rou wu kao xiang ban )

Mutton kebab and toothpick without oven

Introduction:

"What if there is no oven at home and you miss the barbecue? Today, sunny teaches you how to make mutton kebabs in a household pan. Ha ha, they are swept away as soon as they are on the table. It tastes very good. "

Production steps:

Step 1: preparation material: wash mutton and cut into pieces. Cut a square of 1.5cm, about the same size as the first section of our thumb. The key to seasoning is Baijiu, salt, cumin and chili noodles, and others play it by themselves. Green onion, Chinese prickly ash powder and RouKou powder are not photographed on the picture. If they don't have them, they can be dispensed with.

Second step: drain the water, add a little Baijiu, add cumin and cumin.

Step 3: add half a teaspoon of chili noodles. This chili noodles tastes good. It's from Liuji chuanchuanxiang, a famous family in Guiyang. If you know, you must add my friends. Ha ha, I love food

Step 4: add a little salt. Our chili noodles are already salty, and I plan to add some dry soybean paste and barbecue juice, so I don't add much salt, mainly to improve the taste

Step 5: add a little dry soy sauce. If you don't have it, you can have it with sweet sauce.

Step 6: I like the taste of black pepper, so I add a little barbecue juice, so you can play by yourself

Step 7: if you like five flavors, you can add one and a half spices

Step 8: there are pepper powder and meat powder at home, I also add a little. Put it aside and marinate for more than half an hour. If it's hot, you can cover it with plastic wrap, such as a refrigerator, but it's already very cold in most areas.

Step 9: after the toothpick is disinfected, string the mutton. After the fresh meat is salted, it's very tender. You can string it directly with the help of chopsticks. You don't need to touch your hands. You can also put on disposable gloves. Is it like that

Step 10: hot pot cold oil. Cooking tips: do not leave water droplets in the pan, heat it over medium heat, feel it 10 cm away from the pan by hand, and you can put oil when it is obviously hot.

Step 11: hot pot and cold oil. Cooking tips: do not leave water droplets in the pan, heat it over medium heat, feel it 10 cm away from the pan by hand, and you can put oil when it is obviously hot.

Step 12: heat the oil to 80% heat, add scallion slices and stir until fragrant, which is also conducive to forcing out the flavor of mutton.

Step 13: put in the string. Look forward to it!

Step 14: cover the pot and turn to low heat to simmer for 5 minutes. Life depends on creativity, wood has a lid, I use it, ha ha

Step 15: dangdangdangdang, out of the pot! Then sprinkle some cumin and chili noodles. If you don't like greasy, you can pad a piece of oil absorbing paper on the plate. If you have cooked sesame seeds, you can sprinkle them. That's more fragrant!

Materials required:

Mutton: 100g two liang

Scallion: a little

Baijiu: moderate amount

Salt: right amount

Cumin: 20g

Chili noodles: 20g

Barbecue sauce: no need

Dry soybean paste: no need

Five spice powder: may not have

Zanthoxylum powder: no need

Meat powder: no

Note: 1, the best choice of mutton in a large circulation of meat market or supermarket, so that it is easier to choose fresh meat; 2, mutton do not have to blanch, water can be washed, blanch will make mutton meat tight, not conducive to salting taste, taste will be discounted; 3, mutton with a little fat meat in the frying and roasting can force out the mutton oil, taste better; 4, add salt to the right amount, to consider 5. In addition, the curing time will also affect the final saltiness of the finished product. The longer the curing time is, the saltier the finished product will be. 6. It's better to disinfect toothpicks in advance, or string mutton kebabs with bamboo sticks. 7. The key to cooking is to master the hot pot, cold oil and heat. 8. The meat will absorb oil during heating, and the previous moisture will be forced out with the tightening of meat quality, Because the pan is heated quickly, it is easy to stick to the pan, so we should pay attention to turn it frequently; 9. Adding the lid is to lock the hot steam in the pan, so that the meat can be cooked faster, and at the same time, it will reduce the evaporation of water in the meat, so as to maintain the juicy, soft and tender taste.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: cumin

Chinese PinYin : Yang Rou Chuan Ya Qian Rou Wu Kao Xiang Ban