Fried lamb kebabs

Fried lamb skewers are a delicacy. The lamb is skewered and fried in a pan. It tastes crispy on the outside and tender on the inside, spicy and delicious. Cumin and sesame seeds are added to it, which makes it particularly fragrant and unique. The fried lamb skewers must also be marinated in advance, which helps to absorb the flavor and make it taste better in the end. When marinating, the more common marinades are cumin, pepper, dark soy sauce, salt and other ingredients.

Fried lamb kebabs

Materials

Ingredients: 500 grams of mutton

Ingredients: 1 egg

Seasoning: 5g salt, 5g dark soy sauce, 30g vegetable oil, 5g cornstarch, 5g glutinous rice flour, 10g white sesame seeds, 5g chili powder, 3g cumin, 5g pepper

Fried lamb kebabs

1. Dice the mutton, put it in a large container, add salt, pepper, dark soy sauce, cooking wine, and egg liquid and mix well.

2. Add cornstarch and glutinous rice flour and mix well

3. Add chili powder and mix well, add white sesame seeds and mix well

4. Mix well and use toothpicks to skewer the lamb cubes, skewer two pieces on each.

5. Put vegetable oil in a small pot, add the lamb skewers after the oil is hot, and fry them over medium-low heat until cooked.

What are the benefits of eating lamb in winter?

A sheep’s entire body is a treasure. Sheep eat all kinds of grass, and they choose grass and plants according to their own physiological needs. That’s why sheep are known as “the storehouse of a hundred medicines.” The ancients said: Eat more mutton, stay healthy and live longer. Li Shizhen said in Compendium of Materia Medica: "Mutton can warm the middle and replenish deficiency, replenish the middle and benefit qi, stimulate appetite and strengthen body, benefit kidney qi, nourish the gallbladder and improve eyesight, treat deficiency and cold, and the five labors and seven injuries."

Lamb is tender, delicious and rich in nutrients. According to analysis, every 100 grams of mutton contains 13.3 grams of protein, 34.6 grams of fat, 0.7 grams of carbohydrates, 11 milligrams of calcium, 129 milligrams of phosphorus, 2.0 milligrams of iron, as well as B vitamins, vitamin A, niacin, etc. Mutton is hot in nature and sweet in taste, making it an excellent food for tonic and yang-replenishing in winter.

Traditional Chinese medicine believes that it can help boost the primordial yang, replenish essence and blood, treat lung deficiency, and relieve strain, and it is a nourishing and strengthening medicine. "Bencao Congxin" says that it can "replenish deficiency and fatigue, increase energy and strength, strengthen the yang, stimulate appetite and strengthen strength." Li Gao of the Jin Dynasty said: "Mutton is a tangible thing that can replenish the Qi of tangible muscles. Therefore, it is said that replenishment can remove weakness. Ginseng and mutton are similar. Ginseng replenishes Qi, and mutton replenishes the body. Those with the same flavor as mutton both replenish blood deficiency, because when Yang grows, Yin grows."