How to pickle mutton kebabs?

Question 1: How to pickle mutton kebabs? How long will it take to marinate? Thank you for the title (1). Hello, kebabs are generally called barbecues in Xinjiang. Please briefly introduce the process of kebab: 1. It is best to choose the mutton of that year, and it is the fresh meat slaughtered that day. Cut into strips about 1.5x 1.5x3 cm, or cut into smaller pieces. Depending on the size of the drill bit and the width of the furnace. 2. Each string contains 4 pieces of lean meat and 65,438+0 pieces of fat meat. Pay attention to keeping the distance of each string consistent. At the beginning, the length of mutton skewers was longer than the width of the stove. 3. The ingredients are only salt, cumin and Chili noodles. 4. Special furnaces for electrical appliances, flat drills and anthracite. 5. The kebab and onion slices are soaked in water together. Take out the 10 kebab. After the anthracite has been burnt red, put it in the oven and bake it neatly (be sure to take away the barbecue with dripping oil and put it on it when the fire goes out, so that the fan can be used to achieve the purpose of not catching fire). Bake for a few minutes, and when you see the meat change color, pick up all the roast meat and turn it over. After a few minutes, sprinkle with cumin and Chili noodles. Then pick up half of the mutton string and press it on the other half for a few times to taste the seasoning, then turn the other side over and do it again, then sprinkle with salt and do it again. After mastering the heat, you can basically eat it. According to my own experience, mutton kebabs are a must-have dish for our annual picnic, and I basically cook them. The method of making mutton skewers in hotels or grand hotels is slightly different, and it is already workshop-style processing. Meat is mixed with eggs and other ingredients and roasted 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 Xinjiang roast mutton without Xinjiang mutton. I have seen Xinjiang barbecue in Gansu and Sichuan, and it tastes terrible. Sichuan actually brushes oil on it. Really convinced them. Ingredients: (2) 500 grams of mutton, one onion, two eggs, salt, cumin powder and Chili noodles. Production method: 1. Cut mutton into rectangles (about 0.5 cm thick and about 1.5 cm long) or into small pieces (sliced with iron bars and bamboo sticks for easy stringing) and put them in. 2. Chop the onion and put it on the cut mutton, add a little salt and beat two eggs, mix well and marinate for about 20 minutes. 3. Label the pickled mutton (bamboo sticks are generally used in Xinjiang), and the mutton should be fat and thin. Each string of mutton is about five pieces, and the head of the stick is about two centimeters, which is convenient for subsequent operation. 4. Put the ground mutton skewers in the oven in turn (be sure to spread them) and roast them with high fire (when using a charcoal stove, you need to stir and roast them, so be sure to turn them frequently to avoid burning). Spread the pepper noodles evenly on the mutton skewers first (in the roasting process, the pepper noodles will absorb some roasted oil to reduce the oil dripping into the charcoal fire). Bake until half-cooked, and sprinkle with salt evenly (let the salt pass when curing mutton). When it is completely cooked, sprinkle cumin powder evenly and bake it a few times (cumin will lose its fragrance quickly under the action of high temperature, and it will not be easy to bake for a long time after it is put in). 5. Well, enjoy the food and have a good appetite! Introduction of mutton kebabs 1 method. Wash mutton, remove tendons, and cut into small elephant eye pieces with a spatula; 2. Wash the onion and cut into powder; 3. Beat the eggs into a bowl, add chopped green onion and starch and mix well; 4. Add mutton pieces and mix well, then marinate; 5. Mutton blocks are made into 20 kebabs with meat drills; 6. Put the charcoal in the oven, light it and spread it evenly; 7. Put the mutton skewers on the baking tray (one by one), roast them first, and sprinkle with Chili noodles, refined salt and cumin while roasting; 8. After baking for a while, turn it over and sprinkle some salt, Chili noodles and cumin to bake the other side; 9. After a few minutes, turn it over and bake the other side until the meat doesn't bleed.

Question 2: How to pickle mutton skewers? You can also make mutton kebabs at home.

Method 1:

Ingredients: starch, spiced noodles, salt, cooking wine, sesame oil, cumin noodles, chicken essence, soy sauce and eggs.

Steps:

1. Wash the mutton first, and then cut it into small pieces, about 3 cm long and 2 cm wide. Don't cut it too big, it won't be cooked when making mutton kebabs.

How to pickle mutton skewers? You can also make mutton kebabs at home.

2. Put the mutton skewers into a large basin, add eggs (raw) and appropriate amount of cooking wine, starch and soy sauce and mix well.

3. After the mutton skewers are colored and mixed well, add a proper amount of spiced noodles, salt, chicken essence and cumin noodles and mix well.

4. Finally, pour a few drops of sesame oil and marinate for 30-50 minutes.

Method 2:

Ingredients: 500g lean mutton (leg meat is the best), salt 15g, pepper 5g, sesame 50g, fennel 3g, cumin 5g, pepper powder 5g, flour 15g, monosodium glutamate and pepper powder 5g.

Steps:

1, skinless mutton, washed with blood, cut into small pieces and put in a basin.

How to pickle mutton skewers? You can also make mutton kebabs at home.

2. Add salt, sesame, pepper, cumin, fennel, pepper powder, flour and essence in turn, knead well and marinate for more than two hours.

3. Pinch a small piece of mutton wrapped in thick paste seasoning on the bamboo stick by hand (each string can wear 8- 10 pieces).

4. Place the mutton kebabs horizontally on the sizzling charcoal stove, stir fry and bake until both sides are cooked until oily (sprinkle a little Chili powder if you like spicy food).

Method 3:

Ingredients: fresh mutton (leg meat is the best), onion (half), fennel seeds, spiced powder, Chili noodles, pepper noodles, sugar, soy sauce and salt.

Pickling of mutton skewers;

1, the mutton is cut into pieces with a thickness of 1cm and a length of about 3-4cm. It is best to have fat and thin ones, which are more fragrant. If you are really worried about the quality of oil, you can pick out the fat first.

2. Slice the onion and put it in the mutton block. Add a spoonful of spiced powder, a spoonful of fennel seeds, a spoonful of soy sauce, a spoonful of sugar, a proper amount of pepper noodles, pepper noodles and salt and mix well.

3. Cover the mixed mutton with plastic wrap and put it in the refrigerator. Pickled for one night, it tastes best. Take it out in the middle and stir it several times.

How to pickle mutton skewers? You can also make mutton kebabs at home.

Kebab:

Materials:

450g of mutton, 20g of garlic (about 4 cloves), 4 tablespoons of cooking oil (60ml), 2 tablespoons of cumin grains (30ml), 2 tablespoons of Chili powder (30ml does not need spicy food), 2 teaspoons of pepper powder1/(2ml) and 2 teaspoons of sugar1/(2ml).

Appropriate amount of salt (before baking)

Exercise:

1, remove fascia from mutton and cut into 2-3cm square pieces.

2. Add garlic paste, cooking oil, cumin, Chili powder, pepper powder, sugar and spiced powder into the mutton block, mix well, seal and refrigerate for more than 4 hours, preferably overnight.

3. String the pickled mutton with bamboo sticks and put it in the steamed bowl of Lekui.

How to pickle mutton skewers? You can also make mutton kebabs at home.

4. Preheat the oven for 220 degrees and bake for about 10 minute. If there is no cooking bowl with Lekui steaming, put the kebabs in the baking tray, with both ends hanging in the middle, and bake them in the oven at 220 degrees for about 10 minutes.

Say a few more words:

1. Mutton kebabs are mostly made of leg of lamb, and the ratio of fat to thin can be according to your own preferences. I used lamb tenderloin, which is tender.

2. Don't put salt when pickling mutton skewers, otherwise it will make the meat out of water and make the meat old. Put salt in it when baking.

3. If there is no Lekui steaming and baking bowl, put the kebabs in the baking tray, hang both ends in the middle, and bake them in the oven at 220 degrees for about 10 minutes. It takes less time to steam and bake the cooking bowl with Lekui, and the meat contains more water. ...& gt& gt

Question 3: How to pickle a catty of mutton skewers? Add salt15g, a little soy sauce, monosodium glutamate10g, and 5g of tender meat. Four to five slices of onion and ginger (ginger powder is also acceptable), add an egg and a little water, mix well, and marinate for one hour in a string.

Question 4: How to pickle the meat of mutton skewers? There are secrets! 1 mutton should not be too thin, and each string should have a piece of meat with a little fat. The meat should not be too small, otherwise it will dry easily. 3 The meat pieces should be about the same size as possible, and cut into squares as much as possible ―― about 2x2cm. Seasoning: salt, Chili noodles, cumin (granule or powder); Preparation: cut the mutton into pieces of appropriate size, put it in the pot, and then (secret recipe): 1 cut an onion into small pieces; 2. Pour in milk (the ratio of milk to meat is1:2); 3 mix well; 4 Cover with plastic wrap and put in the refrigerator for 20~30 minutes (the color of the meat will change if it takes too long); A pile of 5-5-6 pieces of meat is too long to eat. Baking process: the taste of baking with open flame or iron plate is different. Open fire can bake the burnt flavor of cumin and pepper. 1 Put the mutton skewers in the oven, next to each other, and then sprinkle the salt, Chili noodles and cumin evenly (sprinkle the salt first, or you won't see how much salt is sprinkled! )。 Don't turn it over in a hurry, take out a string and have a look. If it's brown and shiny, you can turn it over. 3 Turn the baked side up as far as possible (four to five strings, wrist rotation in the air 180 degrees! )。 4 then evenly sprinkle with salt, Chili noodles and cumin. When it turns brown and shiny, break up the kebab, rub it against each other, and then tap it gently to remove the burnt pepper and cumin. 6 (saliva) flow, just fine! All right, eat! How to eat: Be sure to eat it while it is hot! Shut up when you squeak and bubble! Eat sideways with your teeth! Mutton kebabs are very particular. Look at the following introduction: "Mutton: My friend's boy gets up at three or four o'clock every morning and rushes to the niujie market to wholesale fresh mutton, which needs sheep's hind legs!" Cutting meat: after returning home, you should first remove muscles and brains as well as fat and oil. Cut the meat into long strips first, and then cut it into thick slices with diagonal wires. This step is crucial! Cut the meat horizontally, without chewing the head or chewing along the line. If the sliced meat is too thick, the cost of mutton skewers will be high. If the sliced meat is too thin and cooked, there is nothing left and it can't be sold. Therefore, the boss must carefully choose the person responsible for cutting meat! "Pickling: delicious kebabs must be pickled. Heat a pot of water and add chopped onion and black pepper. After cooling (be sure to let it cool, otherwise the mutton will be cooked), put it as a cut mutton and marinate it for 10 minutes, and you can wear it. " String-wearing: A real string-wearing expert can wear small pieces of meat into big strings! The usual technique is twisting and pulling. Try again after reading it, and you will know what technical work is! In fact, what many people don't know is that the best people to eat mutton skewers are a group of Anhui people who specially wear mutton skewers for Xinjiang people. I didn't know how much it cost when I first wore a string 1. Fuel: I thought it was charcoal, right? In fact, the real kebabs are roasted with raw coal. It will be chaotic when we get to Beijing. But burning with coal is delicious, I think!

Question 5: Pickling method of charcoal kebabs The mutton is marinated with salt and chopped green onion for 4-5 hours.

Question 6: How to pickle Xinjiang mutton kebabs? Project 1. Mix a bucket of water with eggs and salt, and then soak it in water. The bucket is covered with a cloth. As mentioned above, it is to prevent water loss. Eggs are added to water to enhance the flavor of mutton. The barbecue won't be very hard.

The second kind is pickled with water, salt and onion, and the baked taste is very good. The longer the soaking time, the more perfect the aroma of onion. But you can't soak it like wine, otherwise it will cover the taste of mutton itself.

Third, just soak in water. Needless to say, one is to save costs. The other is the blood of washing mutton.

Question 7: Pickling method of game mutton skewers I Fat and thin evenly, the top two pieces are thin, the middle one is fat, and the bottom two pieces are thin ~

Question 8: How to pickle mutton kebabs? Pickling method of carbon kebabs;

Wash the mutton spine with water and cut it into kebabs of the same size. Then soak in warm water for 2 hours. The purpose of this is to soak the blood, and then try to keep the mutton moist, so as to keep the mutton fresh and tender during barbecue.

Soak for 2 hours and take out the mutton. After controlling the moisture, pour the salt and cooking wine into the meat and mix well. Let the mutton fully marinate 1 hour.

Pickled kebabs need to be washed away quickly with warm water and then baked in the oven. It doesn't matter if you wash it quickly. Most of the cooking wine and salt have been marinated in the meat. The purpose of passing water is to bake cooking wine on the meat noodles conveniently. Another reason for removing the surface cooking wine is that there is water on the surface of the meat, and the meat will not burn quickly. If there is more water in the meat, the meat inside will turn into steam when roasting, which will make the meat tender and delicious.

The above is a detailed introduction of the curing method of carbon kebabs, which can be cured according to the above methods. However, it should be noted that when kebabs are roasted, they must be moderate and should not be cooked too much. If you can't finish eating, mutton skewers are easy to deteriorate, which should also be noted.

1. First, cut the mutton into pieces with moderate thickness and put them in a pot, and soak them in salt, chicken essence, black pepper, onion, ginger, garlic, shredded onion, apple powder, honey, soy sauce, wine, white vinegar, eggs, dried tangerine peel, cumin powder and spiced powder for one night! Personally, I think pear juice tastes better.

2. Buy fresh mutton, bamboo sticks (optional type: iron) and seasonings: cumin powder, Chili powder, salt, tomato sauce and so on from the supermarket. You can choose according to your own taste. Marinate the kebabs and minced onions for half an hour before roasting. Add eggs, monosodium glutamate, Chili oil, pepper oil, sugar, soy sauce and sesame oil, stir and simmer for about 30 minutes.

The amount of spices to be added to 3.5 kg of fresh meat: formula 1: 1.5 package of fresh Xinjiang mutton kebabs (produced in Wuhan), 70-90g of monosodium glutamate (the freshness is 99%, all of which are used below), 36g of refined salt, and extra fresh mutton 1 package (produced in Wuhan).

4. Knead thoroughly with salt, marinate with pepper and lemon juice for one night, then pour in garlic barbecue sauce, mix well, marinate for half an hour, and then barbecue!

The nourishing effect of mutton is very obvious, but we also need to pay attention to that all kinds of barbecues are not suitable for eating more, which is not good for our health. Although mutton has high nutritional and health care value, it is not suitable to eat more in summer because it is easy to cause internal fire. Moreover, people with high blood pressure and heat constitution are not suitable for eating mutton.

Question 9: What seasoning is used to pickle mutton kebabs? Usually beer, salt, chicken essence and onions! Simply marinate it, too complicated will cover up the taste of mutton itself! You can also buy the sauce of pickled mutton directly!