mutton shashlik(yang rou chuan )

mutton shashlik

Introduction:

"This is the third time to make mutton kebab. It's delicious every time. I can't help sharing it with you."

Production steps:

Step 1: prepare the material: cut the mutton into long pieces about one centimeter wide (in fact, it can be cut into longer strips), cut the garlic and prepare other seasonings.

Step 2: mix the seasoning with the mutton.

Step 3: grab for a moment, cover it with plastic wrap and put it in the refrigerator to marinate overnight.

Step 4: soak the bamboo stick in warm water for at least 30 minutes (to prevent the bamboo stick from baking black), and string the mutton well. Bake in a preheated oven at 450 degrees Fahrenheit or 230 degrees Celsius for 15 minutes.

Step 5: take out the mutton kebab, sprinkle some fine red pepper powder (just to make the color look better, you can not sprinkle) and cumin powder (add cumin flavor), and then put it into the oven to bake for 3-5 minutes.

Step 6: finished product drawing, a little dark. (it's always cloudy in Chicago in winter, and the light is not good. It's only about seven hours in the daytime.)

Materials required:

Mutton: 1 jin

Olive oil: right amount

Fine chili powder: small amount

Hot pepper noodles: right amount

Cumin granules: moderate amount

Cumin powder: right amount

Garlic: 5 petals

Old style: moderate

Soy sauce: moderate

Cloves: 3-5

Salt: right amount

Five spice powder: appropriate amount

Black pepper: small amount

Note: Lamb kebab baking time to mutton kebab to product oil Zizi, a little yellow as well, like to dry some can bake longer. In addition, like to eat spicy, you can use chili powder.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Yang Rou Chuan