Incense! Incense! Incense! Eat one at a time -- cumin mutton rolls

Incense! Incense! Incense! Eat one at a time -- cumin mutton rolls

Introduction:

"Mutton and cumin seem to be a perfect match. It's natural to put them together. At least I like this way best. People in Northeast China seem to like barbecue, not to mention the streets and alleys. There are countless guests in barbecue shops. Even in summer, there will always be a barbecue umbrella in the community, calling friends to have a barbecue dinner, drinking beer, eating meat kebabs, laughing, not to mention how pleasant it is Today's dish is made in the oven. In fact, it tastes like fire when it's barbecued. It's original when it's barbecued on bamboo sticks. It's also a kind of taste when it's barbecued on carbon. However, due to limited conditions, it's OK to use the oven for the time being. "

Production steps:

Step 1: material drawing.

Step 2: make coriander and Flammulina velutipes shorter than mutton roll.

Step 3: put the coriander and Flammulina velutipes into the mutton roll.

Step 4: insert the mutton roll with toothpick.

Step 5: put it on the baking net, put it in the oven at 220 ℃ for about 8 minutes, sprinkle barbecue material and salt on the way, and sprinkle some barbecue material after it is out of the oven.

Materials required:

Mutton roll: right amount

Coriander: moderate

Flammulina velutipes: right amount

Barbecue material: right amount

Salt: right amount

Note: * barbecue material to buy ready-made, there are cumin powder, cumin grains, sesame, five spice powder, chili powder. This can be adjusted by yourself. *It's better to use mutton chops, which are more fragrant. My mutton is sliced in the store. When it comes out, it's rolled. Several pieces of lamb chops are frozen together and sliced with a chipper. If you have the conditions, you can make it yourself. *Use toothpick to string mutton well. In the process of roasting, the mutton shrinks naturally, and then the vegetable bag is put inside. *In the process of baking, sprinkle salt and barbecue material to make it taste more mixed. It tastes better when sprinkled out of the oven. *This dish is better baked with charcoal.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: cumin