Xinjiang mutton kebab(xin jiang yang rou chuan )

Xinjiang mutton kebab

Introduction:

"Summer is always different from other seasons. Even if you look at delicious food, you have no appetite. Today, try to make a plate of appetizing mutton kebabs, do not lose weight, do not exercise, reserve energy to find an excuse for yourself

Production steps:

Step 1: Material: oil, cumin powder, cumin granule, chili powder

Step 2: cut the leg of mutton into pieces. Mutton 200 grams (must bring fat meat.

Step 3: add shredded onion, chili oil, ginger, cooking wine, soy sauce, cumin powder, spiced powder, mix well, then put into the refrigerator overnight.

Step 4: preheat the oven first. Clean the bamboo stick with water, string a piece of mutton and a piece of fat, put them on the grill, and pad tin foil on the baking tray to avoid oil pollution.

Step 5: bake in oven at 240 ℃ for 10 minutes.

Step 6: take out the mutton kebab and brush it with edible oil

Step 7: Sprinkle chili powder and cumin seeds evenly.

Step 8: Sprinkle cumin noodles evenly.

Step 9: Sprinkle chili powder and cumin seeds evenly.

Step 10: turn over and continue to bake in the oven for 5 minutes.

Step 11: finished product drawing

Materials required:

Mutton: 200g

Shredded onion: right amount

Five spice powder: appropriate amount

Cumin granules: moderate amount

Edible oil: right amount

Chili powder: appropriate amount

Chili oil: right amount

Ginger: moderate

Cooking wine: moderate

Cumin powder: right amount

Soy sauce: moderate

Note: to make mutton kebabs, it's better to choose the leg meat with fat. After baking, it has the smell of oil and tastes better. The high temperature and short time baking of mutton can make the meat more tender, and reduce the damage of vitamins, protein and amino acids when the meat is roasted. Barbecue food is best done at home, more assured, baked black part of a serious carcinogen benzopyrene, try not to eat. Barbecue meat can be eaten once a week.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xin Jiang Yang Rou Chuan