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How to make mutton kebabs is the most delicious?

1. Dice the mutton, marinate the mutton with ingredients for more than three hours; string the mutton together, sprinkle with chili noodles and cumin, bake at 200 degrees in the oven for about 20 minutes (if the meat is small, reduce the baking time appropriately), take out for 20 minutes, turn over and sprinkle chili noodles and cumin for another 5-10 minutes.

2. Cut the mutton into pieces and add oil consumption, pepper and cumin (the powder is not as delicious as the grain). Stir well with chili powder and marinate for 20 minutes. Spread a piece of tin foil under the air fryer and put the mutton (easy to scrub). Close the lid and set the temperature and time to start baking. Open the drawer in 5-7 minutes and turn over the meat inside (the one below is turned to the top to be heated).

3. Material selection: choose mutton with certain fat, such as leg of lamb or mutton shoulder, fat can increase the aroma and flavor of kebabs in the roasting process. Meat quality requires fresh, it is best to choose mutton slaughtered on the same day. Cut: cut the mutton into uniform pieces, about 2 cm square in size, to ensure that the meat is heated evenly during baking, cooked quickly and easily tasted. Pickling: pickling is a key step to improve the flavor of mutton kebabs.

4. Roast lamb kebabs are best served with lamb tenderloin or lamb leg meat. Cut the mutton into pieces, add salt and an onion and marinate for 1-2 hours. Prepare cumin powder and dry red wine chili powder. The bamboo sticks of the kebabs are also soaked in cold water for 30 minutes in advance. String all the pieces of meat on the bamboo stick. If the mutton is thin, you can brush it with vegetable oil and put it in the oven.

5. Remove the fascia of the lean mutton, wash the blood, cut it into small pieces and put it in a basin. Add salt, sesame, pepper, cumin, cumin, onion, pepper powder, egg (beat), flour and monosodium glutamate, knead and mix well, marinate for 2 hours. Small pieces of mutton wrapped in thick paste seasoning are pinched by hand and worn on bamboo sticks (each string can wear 810 pieces).

Method 1: prepare ingredients: 500 grams of mutton, 10 grams of cooking wine, 15 grams of salt, 5 grams of five-spice powder, 3 grams of sesame oil, 3 grams of cumin powder, 5 grams of chicken essence, 10 grams of soy sauce, eggs a pickling method: first wash the mutton into small pieces, do not cut too big, otherwise it will not be easy to cook.

Who invented the mutton kebabs?

1. The origin of roast mutton kebabs is usually associated with nomads, but the specific time of invention and popularity have not been recorded in detail in historical documents. In the 20th century, archaeologists found a stone tomb in the late Eastern Han Dynasty in Wulibao village in Linyi, Shandong province, in which two stone portraits depicting kebabs were unearthed.

2. As early as 1800 years ago, there were kebabs of lamb in mainland China, and fans for barbecue were unearthed in Mawangdui No. 1 Han Tomb. Archaeologists found portrait stones engraved with kebabs on both sides in a late Eastern Han Dynasty tomb unearthed in Wulibao Village, Linyi City, southern Shandong Province. The first stone picture is 115 cm wide and 45 cm high. The picture is divided into two frames.

3. The characters in the two paintings are all Han Chinese. Therefore, these two kitchen pictures reflect the folk food customs of southern Shandong in the Eastern Han Dynasty. This shows that the claim that the lamb kebabs originated in Xinjiang can be denied, in people's feeling, only the Xinjiang kebabs are authentic and authentic. But at present, from the above situation, the folk diet of Southern Shandong in the Eastern Han Dynasty is the origin of the kebab.

4. The origin of mutton kebabs is generally believed to be related to the living habits of the nomadic people. Archaeologists unearthed portrait stones engraved with kebabs on both sides in a late Eastern Han Dynasty portrait stone found in the village of Wulibao in Linyi, southern Shandong. The study found that the characters in the two paintings are Han Chinese, and the kebabs they roast include beef and mutton. These two pictures depicting kitchen scenes reflect the folk food customs in southern Shandong before 1800.

5. Roast mutton kebabs are called "Kawapu" in Uyghur language. Roast mutton kebabs are the most famous ethnic snacks in Turpan. Almost none of the Chinese and foreign guests who come to Turpan for sightseeing do not eat kebabs. Xinjiang roast mutton kebabs can be said to be a popular snack throughout the country, which can be seen everywhere in urban and rural areas, streets and markets, and is favored by the broad masses.

6. From this point of view, roast mutton first appeared not in Xinjiang but in the Central Plains, but in any case, the kebabs in Xinjiang are really famous! It can be seen that people from different regions still have something in common in eating, and no one can resist the delicacy. However, after thousands of years of development, mutton kebabs in Xinjiang have gradually formed a brand effect. When I think of Xinjiang, no matter where it is, business is always booming under the sign of "Xinjiang mutton kebabs".

Map tips on the steps of your own barbecue

1. Put chili powder, cumin powder, pepper powder, salt and white sesame seeds in the bowl. This is shown in the following figure. Pour hot oil and stir well and set aside. This is shown in the following figure. Cut the sharp pepper into sections, add Flammulina velutipes, put oil in an iron pan, bake slowly over low heat, pay attention to turn Flammulina velutipes, let it roast evenly. This is shown in the following figure. Brush with mixed sauce and sprinkle with cumin powder. This is shown in the following figure. Put the roasted vegetables on a plate and eat them.

Step 1 cut the meat into small pieces, depending on your personal preference. Then marinate it with the marinade on the picture for about 6 hours. I was overnight. Without this material, we use cumin powder, five-spice powder, white pepper powder, white sesame seeds and chili noodles to develop. Next, add a small amount of soy sauce and salt, and finally add onions and a small amount of oil to stir well.

3. Cut the pork into long thin strips with a thickness of about 0.3 cm. Add all seasonings light soy sauce, soy sauce, ginger, five-spice powder, seasoning wine, salt and marinate for half an hour. Wash the pliers and wear the sliced meat on the iron pliers. According to the length of the oven, wear as much meat as possible. The charcoal is lit in the barbecue stove. After the charcoal is smoked, the kebabs are placed and started to bake.

4. It can be said that it is a very artificial technique, let's make do and have a look, remember to put the roasting net forward, after it is cooked, it will be delicious to crack! As good as the barbecue stand outside! A close-up of grilled eggplant: the handle of the barbecue world, without taking a picture, make do with the previous version of the home oven, which is similar to the basic steps of the home oven version.