Roasted kidney occupies a dominant position in the whole northeast barbecue industry. It's no use eating barbecue without roasting kidneys. Cut the fresh kidney in half, remove the Sao gland, and string the red and tender kidney with two iron bars. First, roast the lamb loin with high fire to make it greasy, so as to lock the water in it. When it's seven ripe, cook it slowly with low heat.
Sprinkle with salt, cumin, Chili powder, etc. In the baking process, brush a layer of oil. After turning it over a few times, the sheep kidney smells very fragrant and is also "oily".
When you take a bite while it is hot, the first thing you taste is crispy, and the fresh and juicy taste follows. The smell of cumin and pepper just masks the fishy smell of sheep kidney. Under the double stimulation of taste and taste, you can't help but sigh that this is the most beautiful taste in the world.
Roasted kidney flower formula
1, Wang Yao formula
Ingredients: pork tenderloin 1000g, black pepper 5g, ginger 5g, cinnamon 3g, clove 3g, spicy fresh 3g, cured for one hour and baked.
2, cumin roasted kidney formula
500 grams of cumin powder, 300 grams of fennel powder and 200 grams of fried sesame seeds are all mixed together. 500g of monosodium glutamate, 500g of chicken essence (ground into powder), 300g of cooked soybean powder, 200g of cooked peanut powder, 0/00g of curry powder/kloc-and 20g of spice powder are all mixed together.
3, vanilla roast pork tenderloin formula
Pork tenderloin is about 800g, rosemary 1 teaspoon, basil 1 teaspoon, thyme 1 teaspoon, fennel 1 teaspoon, refined salt 1 teaspoon.