shish kebab(kao yang rou chuan )

shish kebab

Introduction:

"When my friends came to my house, the children they brought saw that the foreign businessmen in the community were crying out that they had to eat mutton kebabs. My friend said it was unsanitary, but he couldn't coax me. The children were crying and had to eat. My friend called me to come out and help me out, ha ha! I told the child that there was good mutton at home, and uncle's roast was better than theirs, which finally made the child happy! Since the promise will be fulfilled, take out a small piece of mutton from the freezer to thaw, marinate and bake! My friends and I have a good meal. Ha ha

Production steps:

The first step: drop a few drops of Baijiu into the mutton.

Step 2: pour in chili powder and cumin.

Step 3: sprinkle a little salt, and then pour in the right amount of black pepper baking sauce.

Step 4: add a little water to the mutton and grasp it repeatedly until the meat is thick.

Step 5: then add a little starch and grasp well.

Step 6: marinate the meat for 10 minutes.

Step 7: then string the meat with a steel chisel, hold the meat with your hand and put it into the baking tray covered with tin foil.

Step 8: preheat the oven and put the pan in the oven.

Step 9: set the fire up and down to 220 degrees.

Step 10: bake for about 10-15 minutes.

Step 11: then take it out and eat it while it's hot.

Materials required:

Mutton: 300g

Coarse cumin: 1

Cumin powder: 1g

Chili powder: 2G

Salt: 5g

Baijiu: 15 grams

Black pepper barbecue sauce: right amount

Dry starch: appropriate amount

Note: characteristics of meat kebab; juicy and spicy meat. Warm tips: 1, meat to choose 30% fat and 70% thin good leg meat to eat. 2. Meat kebabs need to be well salted. If the mutton is very fresh, it can also be roasted directly in the oven without pickling. After baking, sprinkle the mixture of cumin, salt and chili powder. What you eat is the taste of mutton. 3. When baking, the temperature should not be too low, and the fresh and tender taste can only be achieved by quickly locking the water with high temperature. This home-made "mutton kebab" is ready for friends' reference!

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Kao Yang Rou Chuan