What method can be used to make mutton kebabs look big?

If you bake delicious food, many people will come to eat it.

Briefly introduce the process of kebab:

1. Meat

It's best to choose mutton of that year, and it's fresh meat slaughtered that day, and cut it into strips of about 1.5x 1.5x3 cm, or cut it smaller, depending on the drill size and furnace width.

string music

Each string contains 4 pieces of lean meat and 1 piece of fat. Be careful to keep the distance of each string the same. At first, compare the length of kebabs with the width of the stove.

Mixed ingredients

Just salt, cumin and Chili noodles

Step 4: Electrical appliances

Special oven, flat drill, anthracite.

baking

Soak the skewered mutton skewers in water with onion slices for about 65,438+05 minutes, take out 65,438+00 skewers, put them in the oven after the anthracite has been burned to red, and put them in order for baking (be sure to note that if there are oil droplets, the barbecue must be taken out after the fire is extinguished, and a fan can be used to achieve the purpose of not catching fire). After roasting for a few minutes, you can see that the meat has changed color. Pick up all the barbecues, turn them over and put them on the other side. Turn it over after a few minutes, sprinkle with cumin and Chili noodles, then pick up half of the kebab and press it on the other half a few times to make the seasoning taste, then turn the other side over and cook it again, sprinkle with salt and cook it again. After mastering the heat, you can basically eat it.

According to my own experience, mutton kebabs are the necessary dishes for our annual picnic, and I basically bake them.

The method of making kebabs in hotels or large Muslim restaurants is slightly different. They have been processed in the workshop. Meat is mixed with ingredients such as eggs, pickled and baked on a big stove. It tastes different.

If you are a foreigner and not in Xinjiang, I suggest you don't need to experiment, because it is difficult to roast mutton in Xinjiang without Xinjiang. I have seen Xinjiang barbecue stalls in Gansu, Sichuan and other places, which is terrible. Sichuanese actually brush oil on it, which really suits them.