Without fireworks, life is a lonely journey. Today's sharing with you is an old flavor of lamb skewer marinade recipe tutorial, for everyone to learn and reference only.
First of all, this is an old recipe, I got this recipe to test, the taste is still relatively good, first of all, the recipe material is better than many barbecue shops, the recipe uses spices, this is uncommon, now most barbecue shop lamb skewers are a lot of compound additives, my personal view of the lamb itself does not need to be pickled, but now the market is divided into pickled and not pickled, each with its own advantages and disadvantages. This recipe does not suppress the original taste of lamb, and can play a role in the flavor and flavor. Later, I will shoot a video of this issue, you can refer to it.
<h1 class="pgc-h-arrow-right" data-track="3" > recipe:</h1>
Peppercorns are beaten into powder 25 grams, tangerine peel is beaten into powder 20 grams, cumin is beaten into powder 45 grams, white pepper powder is 15 grams, black pepper powder is 7.5 grams, white root is beaten into powder 15 grams, cumin is beaten into powder 20 grams, white nut powder is 5 grams, sand kernel powder is 5 grams, salt is 125 grams, monosodium glutamate is 200 grams, (i + g) 20 grams, sugar 37.5 grams, tender meat powder 25 grams, maltol 5 grams, lake essence 5 grams together and stir well.
<h1 class="pgc-h-arrow-right" data-track="5" > operation:</h1>
Choose lamb hind leg meat can be, marinated lamb skewers do not need to choose lamb chops, a little wasteful, each pound of lamb put 16-18 grams of spices can be, with a small amount of boiling water first stimulate the spice powder, and then put into the meat after it becomes cold. Or extend the marinating time, a small amount of onion ginger, an egg, do not put can also be pickled in summer for 1 hour in winter for 2 hours
First pay attention, then share, ten years of catering practitioners, I hope my sharing can help you. Original graphics, plagiarism is prohibited.