Chinese Food
Xinjiang mutton kebab
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It's winter before you know it. The most suitable meat in this season should be mutton. But my daughter doesn't like mutton. No matter stew or braised in soy sauce, she is holding her nose to avoid it. So the only way to be a mother is to change it. I remember that she likes barbecue. So I made this mutton kebab by referring to the recipe on the Internet and my own experience. The name of Xinjiang mutton kebab is just for the momentum of the recipe name. Is it authentic? I dare not be responsible. But the taste is absolutely great. -
Cooking ingredients
Cooking Steps
Step1:Cut the mutton into small pieces. Soak it in water for two hours, then drain the blood. Put some water in the pot. Add a handful of prickly ash. Cook for 5 minutes. Leave the pepper aside and let cool. Add in the onion and ginger and soak for half an hour.
Step2:Pour the pepper water into the mutton. The water volume is flush with the mutton. Put the film on it and refrigerate it for more than four hours. This step can help remove mutton smell and further tenderize mutton.
Step3:Pour out the water and remove the leaves. Add 5g chili powder, 2G Wuxiang powder, 2G pepper powder and 5g cumin powder.
Step4:Pour in another spoon of compound soy sauce (self-made). If there is no compound soy sauce, use ordinary soy sauce instead.
Step5:Add a small spoon of chicken powder and mix well. Cover with plastic film and marinate for more than six hours.
Step6:Mix the marinated meat with cooking oil.
Step7:Pour in another tablespoon of cornstarch. Make sure each piece of meat is coated with flour. The purpose of this operation is to form a layer of charred shell on the surface of the meat. When eating, it has the taste of tender outside and inside.
Step8:String the meat in the form of fat and thin with bamboo sticks. Spread a layer of tin paper on the surface of the baking tray. Spread a thin layer of oil. Spread the meat kebab on the tin paper. Then brush a thin layer of oil on the surface of the meat kebab. Preheat the oven to 220 ℃ and bake for seven minutes.
Step9:Mix the remaining cumin powder, chili powder, Wuxiang powder and Zanthoxylum powder.
Step10:Sprinkle half of the meat on the surface of the skewer. Then put the skewer into the oven and bake for 3-5 minutes. After baking, sprinkle the other half of the spice powder on the surface of the meat kebab. It can be eaten.
Step11:The choice of mutton should be fat and thin. It's all lean meat with bad taste. It's only fragrant if it's a little bit of mutton oil. Cumin for bacon can be powdered. The best choice is ground cumin on the surface of the meat kebab. The taste will be more fragrant.
Cooking tips:There are skills in making delicious dishes.
