Cumin mutton kebab(zi ran yang rou chuan )

Cumin mutton kebab

Introduction:

"Barbecue is a popular popular popular public food in recent years. There is basically no difference between low season and peak season. If it is in the hot south, the business will be better in winter. Barbecue can be said to come from the popularity of Xinjiang roast mutton kebabs. Through continuous development, the style of barbecue combined with regional characteristics has been innovated and changed, and the variety is diverse. In addition to sheep, cattle, chicken, fish and many other meats, many vegetables and fruits can also be roasted. Today, you can make safe and delicious mutton kebabs at home! "

Production steps:

Step 1: get the ingredients ready.

Step 2: cut the mutton into small pieces.

Step 3: add salt, chicken essence, pepper, cooking wine and spiced powder to the diced mutton and put it in the fresh-keeping bag. Stir well and marinate for 1 hour.

Step 4: soak the bamboo stick in advance.

Step 5: string the pickled mutton with bamboo sticks.

Step 6: heat the lamb kebab in the oven at 230 ℃ for 5 minutes. Put the lamb kebab on the top and bottom of the fire and bake for 30 minutes. During this time, turn it over and take it out and brush oil on both sides twice.

Step 7: Sprinkle with chili powder, salt and pepper, and bake cumin for 5 minutes.

Materials required:

Mutton: 2 jin

Cumin: moderate

Pepper: a little

Salt: right amount

Chicken essence: 1 teaspoon

Cooking wine: 1 tablespoon

Five spice powder: appropriate amount

Salt and pepper: right amount

Note: 1. In the process of baking, pay attention to turning to avoid single side scorching. 2. The quality of barbecue taste is affected by the choice of raw materials, the length of barbecue time, the mastery of the fire, barbecue equipment, seasoning and many other factors. In order to achieve the best barbecue effect, the above factors can not be ignored, especially the control of barbecue time and fire is the key.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Zi Ran Yang Rou Chuan