Chinese Food
Kebab
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This kind of mutton kebab is delicious and delicious. It's a must for home treat. It's popular every time. Use bamboo skewers and bake in oven. It's not only healthy and special, but also better to eat
Cooking ingredients
Cooking Steps
Step1:Choose a piece of tender mutton. It will be delicious if it is tender. There is a criterion that bamboo sticks will not be tender if they cannot be worn and baked.
Step2:Wash the mutton, cut into thick slices and smash them with a pine hammer. It's easy to cook and can also increase the taste. The film should not be too thin.
Step3:Cut the lamb. Marinate cumin powder, thirteen spices, salt, pepper powder, soy sauce and cooking wine for about 20 minutes. Don't be too small here. It's easy to bake when it's too small.
Step4:Use a bamboo stick to put on a string. Let's go up to four or five at a time. It's easy to turn over with bamboo skewers.
Step5:Put the strings on the hollowed out oven layer. The juice can drop down.
Step6:Mix cumin and peanut oil. Brush on the lamb kebab.
Step7:Pay attention to lay a layer of tin paper on the bottom of the oven. The dripping juice will not stick to the oven.
Step8:Seven or eight minutes each. Take it out in the middle and turn it over. Brush the sauce again.
Step9:It'll be baked soon. It's delicious and inviting. No lampblack.
Step10:It's delicious and tender. It's very popular with friends who like mutton
Step11:You can also sprinkle some pepper and chive
Cooking tips:1. Mutton doesn't need to be cut too small. Think of Xinjiang mutton kebabs. Large pieces are not only delicious but not very dry. 2. They look good and easy to take with bamboo sticks. They are easy to turn over and bake. They are even and more delicious when heated. 3. Don't bake them in a tray. They will be soaked. The point is not dry or hard, and do not bring water. Let the juice drip. Make sure to lay a layer of tin paper on the bottom of the oven. There are skills in making delicious dishes.
