Charcoal-roasted lamb shashlik having effects of nourishing liver and tonifying kidney and preparation method thereof

Abstract

The invention discloses a charcoal-roasted lamb shashlik having effects of nourishing liver and tonifying kidney and a preparation method thereof. The charcoal-roasted lamb shashlik is prepared from 270-300 weight parts of lamb leg meat, 2-3 weight parts of eucommia, 1-2 weight parts of root of kudzu vine, 2-3 weight parts of cornus officinalis, 2-3 weight parts of zornia gibbosa, 1-2 weight parts of wolfberry leaf, 2-3 weight parts of achyranthes root, 1-2 weight parts of cushaw stem, 1-2 weight parts of Chinese chive seed, 1-2 weight parts of durian seed, 3-4 weight parts of table salt, 2-3 weight parts of sweet osmanthus honey, 2-3 weight parts of chili powder, 1-2 weight parts of cumin powder, 1-2 weight parts of chive powder, 2-3 weight parts of spice, 0.4-0.5 weight parts of monosodium glutamate and a proper amount of bamboo charcoal and coconut milk. Through use of coconut milk in preparation, a nutrition value is improved and a tender and smooth taste is obtained. Through use of bamboo charcoal for barbecuing the lamb shashlik, a quality guarantee period is greatly prolonged and the charcoal-roasted lamb shashlik has a bamboo fragrance covering original lamb dour. Through use of a plurality of the traditional Chinese medicines, the charcoal-roasted lamb shashlik has health care effects of reducing blood pressure, nourishing liver and tonifying kidney, strengthening muscles and bones, and invigorating yang and controlling nocturnal emission.

Description

technical field [0001] The invention relates to a grilled food, in particular to a charcoal-grilled mutton kebab for nourishing the liver and kidney and a preparation method thereof. Background technique [0002] As a special snack, mutton kebabs have a strong fragrance after roasting, and the gravy is tender and delicious. However, most mutton kebabs have low health care effects and do not meet people's needs for health care food. When the mutton kebabs are made, a variety of traditional Chinese medicinal ingredients with the effects of nourishing the liver and kidneys are added to improve their nutritional value, and bamboo charcoal is used to pre-grill the mutton kebabs so that the mutton skewers can absorb the bamboo fragrance and remove the smell of mutton. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides charcoal-grilled mutton kebabs for invigorating the liver and kidneys and a preparation method thereof. [...

AI Technical Summary

Problems solved by technology

[0002] As a special snack, mutton kebabs have a strong aroma after roasting, and the gravy is tender and delicious. However, most mutton kebabs have low health effects and do not meet people's needs for health care food