In the northern region is more popular lamb skewers, every night falls, go to the street, a breeze blows, can always smell the smell of mutton, many places have this flavor snack, the meat is tender, salty and spicy, widely popular with people, thick and thin, fat and thin lamb skewers, and then drink a few glasses of wine, it is really interesting, there is no flavor, in the eyes of northerners, nothing, is to eat a meal of barbecue can not be solved, if there is, then eat two meals, every year in this season, I will invite three or five friends, Buy a few pounds of lamb to roast yourself, how to say how to marinate and grill the lamb to be delicious? Then we are veterans of marinating lamb, today the teacher fu taught you a trick, fresh and fat, you can learn in a minute.
The main raw material of the kebab is lamb, the condiments are salt, cumin, dried chili noodles, to be marinated for 20 minutes or half an hour, and then skewered on a special pig iron braze, in the process of roasting, sprinkle cumin and dried pepper noodles, a string of successful lamb skewers, must have the characteristics of crispy outside, tender inside, salty and spicy, cumin flavorful, full of flavor, appetizing and refreshing.
When buying lamb, generally to lamb chops, leg of lamb, lamb tenderloin-based, because these parts of the meat, are lean meat, marinated to be tender and juicy, otherwise a roast that is old bite can not move, wash the lamb, to wash several times, after each washing for new water, repeated washing several times, until the washed water is very clear, you can marinate lamb, marinated lamb is best marinated for 30 minutes a 60 minutes, too long is not necessary, too short to taste, please see the specific methods of marinated lamb below.
< h1 class="pgc-h-arrow-right" > marinated lamb</h1>
Ingredients: lamb shank, sweet potato starch, cooking wine, green onion ginger, rapeseed oil
Seasoning: soy sauce, mixed powder (paprika, cumin powder, white sesame seeds, salt, thirteen spices)
1, prepare 1500 grams of leg of lamb, when washing lamb, wash several times, wash out more blood, until the washed water is very clear, you can.
2, cut into large pieces for later, can be large or small, according to their own taste, although the large pieces are enjoyable, but should not be baked, the time will be appropriately extended. It is usually a small piece of one centimeter.
3, lamb has a pound and a half of lamb, add a spoonful of sweet potato starch, about 20 grams of weight, the spoon is ordinary this, the size can be seen.
4: 2 scoops of light soy sauce, about 30 g.
5: A spoonful of cooking wine, about 20 grams.
6, a spoonful of rapeseed oil, about 15 grams, it is best to use rapeseed oil, olive oil, vegetable oil, these oils are tasteless in nature, will not rob the taste of the meat itself.
7, a spoonful of mixed marinade, about 20 grams, the preparation method of marinade, is to use paprika, cumin powder, white sesame seeds, salt, thirteen spices, the ratio of 1:1 on the line, all put together, grind into crumbs.
8: 20 grams of ginger, slice the ginger with the back of the knife and pat it a few times to make the meat taste better.
9: 1/2 green onion, cut into sections and put in.
10, the meat and spices, stir well, and then covered with a layer of plastic wrap, marinate for half an hour, so that the marinated lamb, baked when not put seasoning is fine, very convenient. (Refrigerated and marinated, cooling can increase the firmness of the meat)
< h1 class="pgc-h-arrow-right" > summary of techniques</h1>
1, the quality of lamb is very critical, in addition to the fat part must not be lacking, fat meat is the soul of the lamb skewers.
2, no need to brush oil when baking.
3, 1-2 hours later, the marinated lamb skewers are fat and lean, and wear them with a skewer.
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