TOOTHPICK LAMB RECIPE RECIPES

Steps:

• Wash the leg of lamb and dry it, remove the fascia, and cut into small pieces of 3cm long, 2cm wide, and 0.5cm thick; Pour water into the pot and cook for a few minutes on high heat to remove the pepper; set aside the pepper water Ready to use; I deliberately selected a strong and delicate lamb leg, the meat is not rough, so that the meat skewers baked in the microwave will not dry out, add two spoons of cumin powder
• Add pepper water and barbecue powder to the mutton slices
• [Huajiao water can remove the fishy smell of lamb] After greased lamb; it tastes nourishing and oily, accompanied by the scent of cumin, the aftertaste is endless; cook two spoons of cooking wine to avoid the fishy smell of lamb
• A spoonful of light soy sauce increases the taste
• Add the right amount of loose meat powder
• Add a spoonful of white sugar
• Add a spoonful of refined salt
• Add the dark soy sauce for coloring, stir evenly with pepper, chili powder, white sugar, dark soy sauce, very fresh, refined salt, etc., then marinate for 20 minutes, then add the starch and stir
• Use toothpicks to skewer the lamb one by one, and put small pieces of lamb in the middle of the toothpicks to prevent it from falling off during roasting; do not pile up the lamb skewers on the toothpicks. It is best to spread them flat so that the lamb can be evenly heated
• Spread the oil evenly on each slice of mutton; it will be helpful for the subsequent sprinkling of seasoning to stick to the mutton
• I like the taste of cumin powder; you can evenly spread cumin powder on each piece of lamb. Spread the cumin powder and don’t clump together. The taste will be very bad.
• I like spicy food; you can evenly coat each piece of lamb with pepper powder, chili powder, and sprinkle with pepper
• After sprinkling the chili powder; you can put it in the microwave oven and bake it. I used the barbecue mode, and the timer was 20 minutes. In fact, it only took half a minute. [When the microwave light is off, you can turn it off, and it will burn after a long time. ?Roasted dad can also be baked in the oven, fried on the induction cooker, air fryer
• How about~~~ "Roasted Dad", it's very fragrant! ! ! The tender "Roasted Papa", skewered on a toothpick, is casual and casual to eat. The taste of cumin, chili, and roasted meat challenge the tip of the tongue; it strikes the taste buds and stimulates to the extreme; the lingering fragrance remains
• Don't be surprised; the seasoning has been put in front of LEMON; why do you need to put the seasoning on the roast father later, it tastes not heavy! Don't worry~ Baked father is so self-willed~ This is what I eat~ With sugar, the middleman reconciles it, there is nothing to worry about. How about~ "Baked Dad", it's very fragrant! ! ! The fragrant and tender "Roasted Papa", skewered on a toothpick, is casual and casual to eat. The taste of cumin, chili, and roasted meat challenge the tip of the tongue; it strikes the taste buds and stimulates it to the extreme; the lingering fragrance remains. In summer and autumn, the climate is hot and dry. It is not suitable to eat lamb. Roasted daddy is best to cook and eat for a long time. The meat will harden after a long time, and the taste will not be soft. Original by GODOFMERCY, the content is for reference only, if you need it To solve specific problems [especially in the fields of law, medicine, etc.] It is recommended that you consult professionals in related fields in detail

Steps:

• After the mutton skewers are thawed, the meat is chopped off, and the large pieces of mutton are changed into small slices, and the large pieces of fat are removed.
• Add appropriate amount of cooking wine, half a teaspoon of salt, appropriate amount of salt and pepper powder and a small amount of cumin, mix well, and marinate for at least half an hour.
• Use a small bowl, fill half a bowl of water, and soak 20 or 30 toothpicks for half an hour.
• Skewer the marinated lamb with a toothpick.
• Pour an appropriate amount of oil into the pot.
• After the oil is heated, quickly put the lamb skewers one by one. Turn it over after changing color. Fry the lamb until slightly charred. Medium and small fire throughout the process, but ensure that the oil is boiling. Because lamb has less oil and less oil, it does not need to be heated.
• After frying the lamb until slightly charred, pour out the excess oil, leaving only a little bit of oil.
• Sprinkle a little chili powder, black sesame and cumin, stir fry a few times.
• Plate. A little burnt fragrant, a little spicy, very delicious.