Roast mutton kebab & lamb loin(kao yang rou chuan yang yao )

Roast mutton kebab & lamb loin

Introduction:

"Mutton has high nutritional value. It is more tender than pork, and has less fat and cholesterol than pork and beef. Compared with pork, mutton contains more protein and less fat. The contents of vitamin B1, B2, B6, iron, zinc and selenium are quite rich. In addition, mutton is tender and easy to digest and absorb. Eating more mutton can help improve the body's immunity. Mutton has a higher calorie than beef, and has always been regarded as one of the important foods for cold protection and tonic in autumn and winter. Last weekend, my friend brought a Chongming lamb leg with a lamb waist in it. He planned to roast it. The weight of one lamb waist was too small, so he took some tenderloin from the spine of the lamb and roasted it together

Production steps:

Step 1: deal with the waist first.

Step 2: peel off the sheep oil and take out the sheep waist.

Step 3: cut the waist in half.

Step 4: remove the white fascia.

Step 5: cut mutton and lamb loin into small pieces.

The sixth step: put in the container, add Baijiu, salt, chili powder, cumin powder and raw meal.

Step 7: mix well and marinate for several hours.

Step 8: soak the bamboo stick with water.

Step 9: shred the onion.

Step 10: when the oven is preheated at 200 degrees, put the lamb loin and mutton into a string and bake in the oven for 10 minutes.

Step 11: take it out and lay a layer of shredded onion on the baking tray.

Step 12: put on the grilled kebab, brush oil, continue to bake in the oven for 10 minutes.

Materials required:

Sirloin: moderate

Sample waist: one

Onion: right amount

Salt: right amount

Baijiu: moderate amount

Cumin powder: right amount

Raw powder: appropriate amount

Chili powder: appropriate amount

Precautions: 1. Soak bamboo sticks with water to avoid being burnt. 2. Baking time, according to the size of lamb, pay attention to observe. 3. Put some shredded onion to make it smell better, or not.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Kao Yang Rou Chuan Yang Yao