新疆羊肉串,烤之前沾的那一层黄色的糊是什么东西啊。哪位大神知道配方呀?
推荐回答(5个)
洋葱、牛奶、蛋清、孜然粒、辣椒面、料酒、盐少量、色拉油、五香粉、糖、味精、鸡精、小苏打、干淀粉和虾油混合的调料。
用料
主料:羊肉450克
辅料:辣椒粉1茶匙、孜然粉2茶匙、白糖1/2茶匙、盐1/2茶匙、生抽1汤匙、橄榄油2汤匙、淀粉1茶匙、大葱1/3段、蒜3瓣、姜1小块
1、羊肉用清水提前浸泡2小时,中途换2-3次水,泡出血水后洗净切小块
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fbf096b63f6246b601e07a02de4f81a4c510fa259%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
2、大葱切段,姜蒜切碎,准备好辣椒粉、孜然粉、淀粉、盐、白糖
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fa2cc7cd98d1001e97fde0756b70e7bec55e7978c%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
3、将步骤2的材料与羊肉一起放入保鲜袋混合
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F9213b07eca8065383f08b74a98dda144ac34828c%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
4、加入生抽和橄榄油,用手抓匀
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F2934349b033b5bb5e83533a739d3d539b700bc8c%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
5、姜保鲜密封,放入冰箱冷藏,腌制一晚
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Ff31fbe096b63f62479bf2a5a8844ebf81b4ca38c%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
6、竹签洗干净,用冷水泡透
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F83025aafa40f4bfb47de8c0d0c4f78f0f7361858%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
7、将腌制好的羊肉串起来
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F34fae6cd7b899e51a080284d4da7d933c8950d58%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
8、刷上一层橄榄油
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F7c1ed21b0ef41bd5325dfaad5eda81cb39db3d58%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
9、烤箱预热220度,烤10分钟后拿出刷一层橄榄油,再烤10分钟即可
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F78310a55b319ebc4709b65c08d26cffc1f171683%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
10、成品
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Ffc1f4134970a304ea4c0b3a3dec8a786c8175c8c%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
新疆羊肉串,烤之前沾的那一层黄色的糊是用鸡蛋液,胡椒粉,孜然粉,洋葱末,盐,淀粉等加水调配的。
烤肉对于所有人来说都不陌生,每到夏天,大街小巷,各个大排档烧烤摊人声鼎沸,热闹非凡。有“来了老弟”的东北烤大腰子,吃一碗儿过瘾解饿的“烤冷面,烤面筋”,而最受人们钟爱的非“新疆羊肉串”莫属。
新疆羊肉串之所以为人们所称道,于它新鲜的羊肉,超乎所以的大疙瘩肉块,采用的秘制调料,还有神乎其神的烤制技法等所有结合起来的优势不无关系。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Ff2deb48f8c5494ee23ee8b783df5e0fe98257e87%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
新疆烤羊肉串
新疆烤羊肉串,是新疆民族特色的风味小吃。色泽酱黄油亮,肉质鲜嫩软脆,味道麻辣醇香,独具特别风味。据古书记载,烤羊肉串在中国已有1800多年的历史。
准备烤羊肉串的工具有:
许多人并不注意如何正确使用烤肉餐具,一双筷子夹了生肉夹熟肉,虽然方便,但实在不卫生。正确使用餐具,让你安全卫生地享用美味。
夹子、叉子、铲子,这三样餐具是烤肉中不可缺少的“三剑客”。夹子,主要用来夹取生食;叉子,可以用来固定和测试食物的生熟程度;铲子,是非常好用的翻转食物的工具。
木炭:木炭是炭烤的必备生火材料。选购木炭时,要选择无烟烧烤木炭;应挑选较为沉重、质地结实的块状木炭。
毛刷:毛刷主要用来在铁网上刷油,以防食物粘在网上。另外,还可用来蘸取酱汁,刷在烤肉上,多准备几支可避免味道混淆。
铁刷:用来清洁粘在烤网上的食物残渣,避免残渣附着在食物上。
竹签:用来穿烧烤食物,使用前先用冷水浸泡透,以免竹签过于干燥,在烧烤时着火或断裂。选购时,可选择稍长些的,以免烫手。
盐:盐可以用来调味。另外,在烤肉过程中,许多含脂肪多的食物加热后会滴出油,这些油滴被炭火烧着会产生很高的火焰烤焦网架上的食物,如果用水喷洒,只会产生烟灰污染食物,这时只要在火中撒些盐就可解决问题。
本地俗称挂糊,是用鸡蛋液,胡椒粉,孜然粉,洋葱末,盐,淀粉等加水调配的,刷在肉串表面然后烤制,这样烤出的肉串嫩。
将切好的羊肉纳盆里,以2500克羊肉为单位,加入清水250克、面粉50克(夏天则不加)、精盐35克、鸡蛋2个和色拉油60毫升,孜然粉、辣椒粉若干调匀并静置30分钟以上,然后再将原料穿上铁签。这个可以在外出烤肉前准备好,挂糊的目的:烤出来肉食外焦里嫩 ,瘦肉不至于过柴,肥肉不至于太腻。
新疆羊肉串挂糊选料比较精细,取羊后腿剔除肥肉留瘦肉,改刀成菱形后,拌入适量的羊尾油腌制待用。先将洗净羊肉切块,使用鸡蛋、姜黄、洋葱、精盐、胡椒粉、孜然粉、面粉调成糊状,均匀地抹在肉块上挂糊腌制,或用调味品及配料进行腌制。然后烤好。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Ffd039245d688d43f8a9f16936d1ed21b0ef43b98%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
烤羊肉串的注意事项:
1、必须是新鲜羊肉,最好肥瘦相间,新疆本地的串肉方法是一肥一瘦,比如一串有五块肉的话,那么就两肥三瘦好了。
2、烤肉时尽可能频繁翻面,让肉串充分均匀受热,不要烤得时间太久。
3、正宗新疆烤肉除了孜然粉,辣椒面和盐之外不放别的调料,烤制时添加的顺序为孜然粉,辣椒面,最后快熟的时候再加盐。
黄色是五香粉和小茴香粉的颜色。浆水应该是腌制羊肉后剩下的汁水,加水和淀粉调的,作用就是不浪费汁水,淀粉浆能让羊肉串更加外香里嫩。也只有路边摊才这样用,因为他们的羊肉串要等很长时间才烤,所以在烤前还得上浆,而自己烤,串起来很快就烤了,不需要再沾浆了,没什么神秘的。
腌制羊肉就是洋葱,鸡蛋,淀粉,胡椒粉,五香粉,小茴香粉,盐,视乎羊肉的质量,还得加增香粉,羊肉粉。
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