Chinese Food
Mutton kebab with pepper
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Mutton is my favorite meat. It is tender than pork. It has less fat and cholesterol than pig and beef. Vitamin B, iron, zinc and selenium are abundant. Today, I brought the mutton kebab. It's matched with green red and yellow pepper. It's not only beautiful in color and appetizing, but also because green red and yellow pepper is rich in vitamin C and plant fiber. The same kebab has less fat and calories than the pure kebab. Eat delicious at the same time. Nutrition and health can not be lost. -
Cooking ingredients
Cooking Steps
Step1:Prepared mutton leg. One green, red, yellow and color pepper each. Clea
Step2:Remove the fascia and cut the leg meat into 2-3 cm diced meat. Drizzle with oyster sauce
Step3:Marinate for 20 minutes
Step4:The green, red and yellow peppers should be removed from the base and seeded. They should be cut into 2 or 3 cm cubes, roughly equal to the mutton cubes
Step5:Prepare clean bamboo sticks. Put mutton and pepper pieces on the strings
Step6:Put a proper amount of mutton and pepper skewers in the baking tray. There is a baking rack in the baking tray. The skewers can be put up. The baked soup directly falls on the baking tray. It will not drip on the heating tube of the oven to produce lampblack; if the oven is large enough, it can be baked in one oven. If it is small, it needs to be baked twice
Step7:Put the string into the middle layer of the preheated oven. Heat it up and down for about 200 ℃. 10 minutes. Adjust it according to the actual situation of your oven
Step8:When baking the kebab, put the dried red pepper, Cumin Seed and a little salt into the cooking and grinding cup. The dosage and proportion are not fixed. According to your own taste
Step9:Beat into fine powder for standby; put the unused powder into the bottle for sealing and preservation
Step10:Sprinkle chilli and cumin powder on the surface of the string coming out of the oven. Let's eat it.
Step11:Mutton kebabs are roasted like this. They are not sold outside. Get them now.
Cooking tips:1. Leg mutton is tender. It's only a little fat. It's very suitable for baking kebabs; after removing the fascia, the taste is more delicate; 2. The heating principle of the oven is different from that of the barbecue on the street. So the taste of the kebabs is slightly wet, but the taste is fresh and tender. If the oven has the function of hot air circulation, you can try to use them. This way, the kebabs will be more dry. There are skills in making delicious dishes.
