How to cook braised mutton:
1. Wash the mutton or mutton chops and blanch them with boiling water to remove the blood;
2. Put vegetable oil in the pot and add Boil the sugar until brown, stir-fry the mutton until it turns color, and pour into a casserole;
3. Add ginger, green onions, hot water, dark soy sauce, salt, cooking wine, and dried chili peppers;
Large Ingredients, pepper, licorice, cinnamon, fennel, tangerine peel, sand kernels, cloves, hawthorn slices, jujube, wolfberry, put into the casserole,
put a spoonful of Zhuhou sauce (You can leave it out if you don’t have it);
4. Simmer slowly for one to two hours. You can add carrots, white radish, potatoes, gluten, etc. before eating.
The braised mutton hot pot soup is rich in color, crispy and not sour. When eaten in winter, you can not only enjoy the fun of gathering around the stove, but also nourish and keep fit, generate heat and ward off the cold.
The braised mutton hot pot is fat but not greasy, the soup is red but not spicy, the taste is authentic, the aroma is pure and not smelly. Wow, what the editor said sounded a bit like an old Chinese medicine doctor. But it’s so delicious. Take a look at the tips - how steel is made, and you’ll know how saliva is produced!
There are many things to pay attention to when making braised mutton. The heat, accessories, ingredients, and eating methods all have something to say. Some old diners concluded that the braised mutton is "savoury, chewy and crispy, crispy and chewy, and you will feel good in one bite". Then I took a spoonful of the fresh soup and felt relaxed and happy.
The braised mutton is highly praised by diners from all walks of life for its tender meat, fresh flavor, mellow soup and low price, and it soon became popular in Makino. Braised mutton quickly became popular throughout the Central Plains and broke into Kyoto, becoming a famous new Henan cuisine. At its peak in 1995, Xinxiang, Zhengzhou and other places even had the strange sight of "there were no sheep in the morning market today where there was a lot of smoke from the red stewed cooking pots".
Braised mutton has also been very popular since its arrival in Beijing, but now as a hundred schools of thought in the catering industry contend, it has somewhat retreated into the countryside. But the number of people who like it is by no means small. Winter is coming, and I believe there is another opportunity for braised businesses!
The preparation of braised mutton also requires "three things": the first thing is the meat, the second thing is the ingredients, and the third thing is the soup.
1. The so-called "meat-focused" means being very particular about choosing mutton. The selected mutton is the most nutritious part of the whole sheep, such as the hind legs, upper brain, trident, etc.; at the same time, in order to ensure the freshness of the sheep, the weight of the selected sheep is controlled at 13-15 pounds; in addition, The source of sheep should be Yudong sheep with soft meat;
2. "Specializing" means that there are more than 30 kinds of seasonings used in processing, and the main ingredients are Chinese herbal medicines and spices. , can effectively remove the mutton smell and increase the fragrance;
3. "Tangtang" is made of large sheep bones and Knocked bone oil over warm fire. The soup is fresh and delicious.
Cumin mutton
Features: soft and tender texture, spicy and salty aroma, strong cumin flavor.
Ingredients?
300g mutton, 15g cumin, 50g bamboo shoots, 1500g oil (approximately 75g consumption), 20g cooking wine, 1g salt, 15g sugar grams, 30 grams of eggs, 7 grams of MSG, 30 grams of spicy paste, 50 grams of water starch, 10 grams of sesame oil, a little each of soup and noodles.
Production process?
1. Put the mutton slices into a bowl, add eggs, starch, noodles, and mix well. 2. Pour a spoon into the oil. When the oil is cooked, add the meat slices and cut them open. Add the bamboo shoot slices and pour them out together. Leave the oil in the original spoon, add spicy paste, salt, sugar, MSG, cooking wine, cumin, soup, pour in sliced ??meat and bamboo shoots, turn the spoon, add some gravy, drizzle with sesame oil, take out the spoon and serve. ?
Braised mutton
Features Mutton is rich in nutrients. As long as it is cooked properly, its smell can be removed and its deliciousness can be preserved. The vegetable soup has delicious meat, ruddy color and rich aroma.
Ingredients?
500 grams of mutton rib meat. Ingredients: 20 grams of carrots, 50 grams of green garlic. Seasoning: 30 grams of soybean oil, 30 grams of white wine, 40 grams of Shaoxing wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of green onion and ginger slices, and 4 star anise.
Production process?
Cutting: Wash the lamb rib meat and cut it into 4 cm square pieces. Put it into a pot, add an appropriate amount of water, add a little green onion slices, ginger slices, and white wine, bring to a boil, blanch for about 1 minute, then take it out and wash it in clean water. Wash the carrots and cut into slices. Cooking: Heat the wok, pour in the soybean oil and heat it up, add the green onions and ginger slices and stir-fry until fragrant, then add the mutton and stir-fry, then add Shaoxing wine and sugar and stir-fry for 1 minute< /p>
Scorpion Play Lamb Chops
Features: The lamb chops are charred on the outside and tender on the inside, and they taste crispy and fragrant.
Ingredients?
12 suckling lamb chops, 100 grams of vermicelli, 12 whole scorpions, 1 egg, a little flour and sesame seeds, 12 napkins, MSG, salt and pepper a little.
Preparation process?
1.
Chop the mutton chops into 6 cm long sections, add seasonings and cook in a pot, take them out and pat them with flour. Evenly spread the egg liquid evenly on each lamb chop, sprinkle with sesame seeds to stick firmly and set aside.
2. Put oil in the wok and heat it until it is 70% hot. Add the lamb chops and take them out when they are golden brown. Insert the folded dinner paper on the exposed bone end and stack them neatly. At the edge of the plate.
3. When the oil temperature rises to 80% hot, put the vermicelli cut into 6 cm length into the oil pan, fry until crispy, take it out, put it in the middle of the ribs, and put all the fried noodles into the oil pan. Just put the scorpion on the vermicelli.
Stir-fried mutton with green onion
It is fragrant and tender, without the mutton smell. (Beijing cuisine)
Ingredients?
Lamb leg meat (net, 200g), Beijing onion (200g), garlic (1 clove), pepper powder (a little), rice wine (20g), soy sauce (50g), salt (a little), vinegar (a little), raw oil (a little), sesame oil (50g).
Production process?
1.
Remove tendons from the mutton shank and cut into large thin slices; cut the green onion into rotary knife cubes and stir-fry. It will become a piece. 2. Mix the green onion cubes, raw oil (or lard), soy sauce, salt, wine, pepper powder, and lamb leg slices in a bowl. 3. Use raw oil, sesame
oil and garlic (chopped) to heat the pot until high heat. Pour in the mutton leg slices, green onions and other ingredients in the bowl, and use a large fire to stir. Explode quickly for a few times, then add a little sesame oil and vinegar to the pot.
The roasted lamb
Features mellow and tender.
Ingredients?
1000g mutton, 50g galangal, 25g Shaoxing wine, 20g red soy sauce, 1000g lard (consumption 150g) 50g soup, 250g pork belly, 100g mangguang shredded (pickled sweet and sour), 100g hawthorn cake shredded. Dry flour, soy sauce, minced Sichuan pepper, raw garlic, sesame oil, refined salt, starch, MSG, second soup, and appropriate amount of minced raw green onion. ?
Production process?
1.
Wash the mutton, mix red soy sauce and dry starch and apply it on the mutton skin, fry it in oil. Remove when golden brown. 2. Put the fried mutton into the pot (use bamboo shoots as the bottom), add Ertang, Shaoxing wine, galangal, raw garlic, refined salt, red soy sauce, and pork belly (cut into pieces first and stir-fry until fragrant) ), put it on the stove and bring to a boil over high heat, then simmer it until the mutton is soft and tender, take it out, remove the pork belly, remove the bones from the mutton and cut it into pieces 5 cm long and 1.5 cm wide, and place them on a plate. Use a small bowl and add soy sauce, monosodium glutamate, sesame oil, stock, and starch water to make a bowl of gravy. 3. Put the mutton into the steamer and cook for 2 minutes, take it out and sprinkle with dry starch. Heat up the lard in the cauldron, add the mutton and fry slightly,
pour it back into the pan. In Shunting, stir-fry the minced Sichuan peppercorns and green onions until fragrant, add the mutton, cook in the Shaoxing wine, add a bowl of gravy, mix well, and serve on a plate. Mangguang silk, hawthorn cake silk platter. Sauce dish: Sweet Sauce
Casserole Sandan
Features are fresh and fragrant, light and refreshing.
Raw materials?
Main ingredient? 2.5 kg of Yangsan Dan (i.e. omasum). Seasoning: 10 grams of chicken fat, 5 grams each of salt and MSG, 10 grams each of marinated shrimp oil and cooking wine, 15 grams each of green onion and ginger, 10 grams of shredded green onion, 5 grams of shredded ginger, 10 Sichuan peppercorns, and 2.5 kilograms of chicken broth.
Production process?
(1)
First, scald the Yangsan Dan with 80℃ hot water, take it out, and use your hands to remove the black film of the Dandan. Rub it off, wash it, put it into a pot of boiling water, add green onions, ginger pieces, and Sichuan peppercorns, cook over low heat for about 3 hours, cook until cooked, take out, and remove the oil
fat on the Dan Dan. Remove any debris, wash with warm water, then cut into triangular pieces, boil in boiling water for 1 minute, remove and drain.
(2) Put the dandelion cubes into a casserole, add chicken soup, bring to a boil over high heat and skim off the foam. Then add shredded green onions, monosodium glutamate, cooking wine, and salt. After the soup boils, keep it on low heat for 5 minutes, then pour in chicken oil, sprinkle with shredded green onions and coriander segments
Serve. The braised shrimp in oil is served in a bowl and served with the casserole dish.
Fried mutton
Features no soup, tender and fragrant. (Beijing Cuisine)
Ingredients?
Half-fat and lean mutton (eight taels), ginger (half a tael), dried onions (one tael), Beijing green onions (four taels), wine (two taels) tablespoon), sesame oil, pepper (1/4 teaspoon each), water (1/3 cup),
Production process?
1. Wash the mutton and put it into boiling water Cook for five minutes, scoop up and cut into large slices. 2. Wash and slice the ginger and dried onion, and cut the green onion into sections. Add the ginger slices and seasonings, stir-fry for a while, add the wine, cover with water and pepper, mix well, cover and cook over medium heat for about eight minutes, add the gravy, sesame oil and green onion, mix well and serve dish. ?
Huaiqi berry stewed mutton
It is characterized by winter tonic, delicious and light sauce color. (Cantonese cuisine)
Ingredients?
Mutton (500g), ginger slices (16.5g), wolfberry (20g), chicken soup (650g), MSG (13g) , refined salt (a little), yam (40 grams).
Production process?
1. Cook the mutton in water and cut into pieces, then put it into a pot and add ginger slices and stir-fry thoroughly. 2. Put the mutton into a clay pot, add yam, wolfberry, chicken soup, monosodium glutamate and refined salt, etc., and steam it for two hours.
Stewed mutton
Features: The soup is tender and the meat is mellow and delicious.
Ingredients?
Bone-in mutton, cut into pieces, a little each of Sichuan peppercorns, ginger slices, refined salt, chili peppers, green onion strips, ginger noodles, coriander, and chopped green onion.
Production process?
1. Cut the bone-in mutton into small pieces, put it into a pot of water and bring to a boil, skim off the blood foam, add seasonings, salt, pepper, green onion strips, and change Simmer over low heat and remove the meat. 2. Put the original soup in the pot, add water to dilute it, add salt noodles, pepper noodles, ginger noodles, chopped green onions, and coriander to make soup, then add mutton cubes (or slices) into a bowl and serve. ?
Mutton boiled with winter melon
The soup is fat and rotten, light and delicious.
Ingredients?
One pound and three ounces of winter melon; one pound of cooking oil; two ounces of mutton; one chopped green onion; five cents of soy sauce; ten grains of MSG; three cents of refined salt; one stem of coriander; Sesame oil eight points
Production process?
First peel and wash the winter melon and cut it into ribs. Put the wok on a high fire, pour in cooking oil to heat, fry the chopped green onions to bring out the flavor, add the mutton and stir-fry, add the winter melon slices, move the wok to a warm fire, add soy sauce and refined salt and simmer until the winter melon is cooked
When it is soft and rotten, when it is taken out of the pot, pat off the foam and sprinkle in MSG, pour a little sesame oil and sprinkle with coriander and it is ready. If you add more soup, it will become mutton and winter melon soup.
Braised mutton
Features: delicious color
Ingredients?
Main ingredient: 1000 grams of raw mutton with skin. Accessories: 5 grams of green garlic leaves, 50 grams of ginger, 10 grams of green onions, 100 grams of Shaoxing wine, 150 grams of red soy sauce, 100 grams of rock sugar, 5 grams of refined salt, 2.5 grams of MSG, and 15 grams of water starch. ?
Production process?
1.
Put the mutton into a pot of water, bring to a boil over medium heat, take it out and wash it. Cut green garlic leaves into sections and set aside.
2. Put the mutton, Shaoxing wine, red soy sauce, refined salt, scallion knots, and ginger pieces (broken loose) into the pot, add water to cover the meat pieces, bring to a boil over high heat, and skim off the floating residue. Add rock sugar and simmer over low heat for about 3 hours. When it is crispy, take it out and remove the bones. Cut it into 3.5 cm cubes, then put it into the original sauce pot and use high heat to thicken the original. juice. When thickened, add MSG and green garlic leaves, thicken with water starch, and boil.
Shishan Kou Mutton
Characteristics: golden color, neatly plated, crispy meat, smooth and palatable, fragrant smell, very delicious.
Ingredients?
1000g mutton with skin and cartilage (mutton belly is the best), 250g sesame oil, 15g fermented bean curd, 2g Zhuhou sauce, old 5 grams of soy sauce, 3 grams of salt, 3 grams of sugar, 3 grams of MSG, 2.5 grams of pepper, 25 grams of Shaoxing wine, 50 grams of ginger, 100 grams of green onions, 30 grams of garlic, 1500 grams of palm oil, and 150 grams of the second soup. < /p>
Production process?
1.
Scrape the mutton skin, put the whole piece into boiling ginger and scallion water and roll until it is cooked, take it out and drain. Remove moisture. 2. Heat a pot over high heat, add palm oil, and heat it to 80% heat. Put the mutton pieces into the pot and fry until slightly golden brown. Pour in the pan and rinse with water to rinse away the oil. 3. Heat the pot over high heat, pour in sesame oil, add ginger cubes (beat into pieces), green onions, garlic, star anise, cinnamon, tangerine peel, fermented bean curd, Zhuhou sauce, etc., mix well, stir-fry until fragrant, then add the mutton
Splash in Shaoxing wine, add water, dark soy sauce, salt, sugar, monosodium glutamate, and pepper, stir evenly, cover, and simmer over low heat until the skin is cooked and fragrant, drain out the raw material Set aside the juice. 4. Cut the cooked mutton into long cubes with the skin facing down and the meat facing
side. Arrange them neatly in a bowl. Add the original juice and steam until cooked. Pour out the original juice and turn the mutton over. Put it into a plate, add two soups and wet corn starch with the original juice to thicken it evenly, pour it over the mutton noodles, sprinkle a little fried sesame seeds and chopped green onion and serve.
Braised sea sheep
Characteristics: Golden color, fresh flavor and thick juice
Ingredients?
Main ingredients: 500 grams of sea cucumber , 500 grams of mutton loin meat. Seasoning: 15 grams of chicken oil, 100 grams of green onion and ginger oil, 6 grams of soy sauce, 10 grams of Sichuan peppercorns, 50 grams of green onions, 5 grams of salt, 25 grams of ginger, 5 grams of MSG, 20 grams of cooking wine, 50 grams of wet starch, chicken broth 2kg.
Production process?
(1)
Wash the sea cucumber into large pieces, immerse it in boiling water and remove the water. First put 1.5 kilograms of chicken stock in the pot, add Sichuan peppercorns, green onions, ginger (beaten loose) and 15 grams of cooking wine. Put the mutton loin in the pot and cook until tender, take it out
and cut it into 10 cm Large pieces that are long and 3 cm wide are coded into the plate. (2)
Heat the onion and ginger oil with a frying spoon over high heat, add 5 grams of cooking wine, 500 grams of chicken broth, soy sauce, salt, and MSG. At the same time, add the sea cucumber slices and mutton slices into the soup, and then Use low heat for 10 minutes, use wet starch to thicken the sauce, stir it over
and pour in chicken oil.
Fried fat cover
Characteristics: golden color, crispy on the outside and tender on the inside
Ingredients?
500 grams of mutton belly, one egg (heavy) about 50 grams). 10 grams of soy sauce, 15 grams of green onions, 15 grams of ginger, 10 grams of garlic, 10 grams of wet starch, 15 grams of sweet noodle sauce, and 15 grams of sesame oil.
Production process?
Wash the
mutton into a pot of cold water, cook for about 5 minutes to soak out the blood, then take it out and let it cool, then cut it into long pieces. Place 8cm, 2.5cm wide and 0.8cm thick slices flat on a plate, add soy sauce, green onion slices, ginger slices and garlic slices and steam them in a basket
When cooked (steam for about 90 minutes), take them out and decant the soup. juice, remove the onion, ginger and garlic slices. Crack the eggs into a bowl, add wet starch and mix well to form a paste. Set aside. Add peanut oil to the wok and heat it over medium heat until it is 80% hot (about 200°C).
Roll the meat slices one by one into the egg batter and put it into the oil. Fry until it is nine times cooked and take it out. Wait until the oil is cooked. When the temperature rises to 90% hot (about 225°C), add the meat slices and fry until golden brown, take it out, cut the fried meat slices into diagonal pieces, and put them into a plate.
Mix the sweet noodle sauce and sesame oil together and put it in a saucepan. Add the green onions and garlic cloves to a small dish and serve with the vegetables. ?
Crisp-fried lamb belly
Features: Yellow and shiny in color, crispy on the outside and tender on the inside, sweet and sour cucumber and radish, beautiful on the edges
Ingredients?
Main ingredients: 500 grams of mutton, 250 grams of fermented dough, and 25 grams of baking powder. Seasoning? 150g oil, 10g alkali, 10g aniseed, 12g cooking wine, 10g salt, 50g sugar, 150g soy sauce, 5g MSG, 30g minced green onion, 20g minced ginger
Production process?
(1)
Cut the mutton into long pieces 12 cm long and 3 cm wide, put them into a soup basin, and add cooking wine and soy sauce. Put sugar, salt, minced green onion, minced ginger, aniseed and a small amount of soup into the steamer over high heat for 20 to 30 minutes, pierce it with chopsticks
After it is cooked, take it out and cool it. (2) Mix the flour with water, add alkali and mix well, then add baking powder and mix well. (3)
Pour a large amount of oil into a frying spoon and heat it to 70% to 80% heat over high heat. Apply a layer of baking powder on the mutton pieces, then put them into the oil and fry until the skin is hard and yellow, then remove. Drain the oil. (4)
Cut the fried mutton into 1 cm square pieces, place it on a plate and serve. Bring onion sauce, salt and pepper, and chili soy sauce when eating.
Steamed mutton
Features: soft, fragrant, tender and nutritious.
Ingredients?
Half a catty of fat and fresh mutton; five qian of salt; two qian of soy sauce; one qian of rice wine; one scallion segment; three slices of ginger; one liang of pepper water; three corianders
Production process?
Wash the mutton, remove the blood, put it in a soup pot and cook it for six times, cut it into three-thirds thick slices with a straight knife, and place it in a bowl to form a terrace shape. . Then, add soy sauce, salt, scallion segments, ginger slices, pepper water, rice wine, and some clear soup (about three ounces), steam it in a steamer until mashed, remove the remaining ginger pieces, and place them on a large plate. , sprinkle with chopped coriander and serve.
Stewed mutton
It is soft and fragrant, a good winter dish.
Ingredients?
Two pounds of fat mutton; five qian of soy sauce; one tael of salt; ten peppercorns; two scallions; five slices of ginger; five qian of fennel
< p>Production process?Wash the mutton and dry it, cut it into small pieces with a straight knife, put it into a pot of boiling water and blanch it thoroughly, remove it and replace it with a pot of cold water
Bring it to a boil , add soy sauce (preferably use white soy sauce), salt, pepper, green onion segments, ginger slices, and fennel (wrap into small packages), then add the meat pieces, and simmer over low heat until tender.
Braised mutton strips
Features: Golden color of meat, bright and oily juice, rotten meat texture, delicious flavor.
Ingredients?
300g mutton (preferably loin meat), 30g sesame oil, 18g wet starch, 3g cooking wine, 30g soy sauce, 2g MSG, aniseed 1 gram of green onion and 1 gram of ginger slices. ?
Production process?
(1)
Remove the bones and fascia from the mutton, cut it neatly, soak it in water, and wait until the blood is separated. Wash it, put it in a pot of boiling water and cook it, then take it out and let it cool. (2)
Peel off the cloud skin from the cooked mutton, cut it into strips 8 to 10 cm long and 0.3 to 0.5 cm thick across the meat grain, and place them neatly in a bowl with the smooth side facing up. (3)
Put sesame oil (10g) into a frying spoon and heat it up, then add aniseed, green onions, and ginger slices, deep-fry, then add cooking wine, soy sauce (10g), and the original pork soup. (120g). (4)
After the soup boils, pour it into a bowl containing the meat strips, put it in a cage and steam over high heat for 20 to 25 minutes, then use chopsticks to remove the aniseed, green onion and ginger slices . (5)
Pour the meat strips and the original steamed meat soup into the frying spoon (do not scatter the meat strips), bring to a boil over high heat, add soy sauce (20 grams), MSG, and use wet starch to thin and thicken , turn it over twice, and add sesame oil.
?
Red braised mutton
Characteristics: The hot pot soup is rich in color, crispy and not sour
Ingredients?
About
1 male goat weighing 5000 grams, 450 grams of hot sauce, 200 grams of red soy sauce, 200 grams of cooking wine, 500 grams of pepper, 5 grams of aniseed, 10 grams of sannai, 3 grams of cinnamon, 15 grams of cloves, 2 grams of grass fruits, 5 to 6 pieces
3 grams of white cardamom, 3 grams of cumin, 3 grams of amomum villosum, 3 grams of tangerine peel, 4 grams of bay leaves, 5 grams of red dates, 50 grams of wolfberry, 15 grams of cumin, 20 grams of ginger, 100 grams of green onions, 250 grams of refined salt, chicken essence, and MSG.
Edible oil 750
Production process?
1? After slaughtering the male goat, cut the skin, remove the internal organs, head and hoof, then scrape and wash the residual hair and blood stains on the mutton, and then Chop the mutton into 2.5 cm square
pieces, soak them in water for 2 to 3 hours, take them out, drain all the blood, put them into a boiling water pot to "discharge", then pick them up and drain them. water; wash the ginger and scallions and break them into pieces; roast the cumin over low heat until fragrant and then grind. All are ready for use. 2. Put the wok on the fire
and heat the oil until it is 60 to 70% hot. First add the ginger and green onion and sauté until fragrant. Then pour the mutton pieces into the pan and stir-fry, then add some rice wine and wait. After the mutton shrinks and changes color, quickly add chili sauce and stir-fry over medium heat until fragrant, then add red soy sauce and stir-fry the mutton until it turns color. Immediately pour the pot into a large casserole and add about 2000 grams of water. , put in various spices such as aniseed, sannai, cinnamon and so on. 3. Move the casserole to the fire, bring to a boil over medium heat, skim off the foam, then add cooking wine, essence
salt and pepper, then add carrots, dates and wolfberries, and cover. Simmer over medium-low heat for 40 to 50 minutes. When the mutton is tender, uncover the pot. Remove the ginger, green onions, carrots and spice residues and add chicken essence, monosodium glutamate and cumin
powder. 4. When starting, serve with a plate each of oily gluten, old tofu, Chinese cabbage, and coriander. When eating, you usually eat the mutton in the casserole first. After eating it, the wine is hot, and then the ingredients and various meat and vegetable ingredients are scalded with the original juice in the casserole. ?
Lycium barbarum beef whip soup
Features are red and white, beautiful in appearance, soft and glutinous from beef, mellow soup, rich in nutrients, and strong in nourishing properties
Ingredients?
Water, bullwhip, chicken fat, ginger, pepper, cooking wine, wolfberry, salt, MSG
Production process?
Get
The stem of a male prime-age cattle weighs about 1 kilogram. Remove all the epidermis, insert a sharp knife into the inside of the hole to cut it open and wash it. Boil it in boiling water for a while, then rinse it to cool, tear off the loose skin, scrape off the impurities, and boil it several times. Until there is no smell, fill the aluminum pot with 1 kilogram of water
Add beef whip, chicken oil, and chicken to high heat and bring to a boil, skim off the foam, add fluffed ginger, pepper, and cooking wine and reduce to low heat Stew until cooked, take out the beef whip and cut it into strips. Filter the original soup with gauze to remove impurities and pour it into the pot.
Add the wolfberry and the cut beef whip strips and continue to stew until it becomes tender. When serving, add appropriate amount of salt and MSG to the soup bowl. ?
Stir-fried diced mutton with green onions
Features: This home-cooked dish has smooth and tender mutton, strong onion aroma, light yellow color, oily and shiny, and can be used as a stir-fried dish at banquets.
Ingredients?
250 ??grams of mutton, 25 grams of green onions. Seasoning: 15g Shaoxing wine, 3g soy sauce, 2g refined salt, 2g sugar, 1 egg white, 1g pepper, 500g peanut oil (approximately 50g consumption), 25g water starch, 5g sesame oil, a little MSG .
Production process?
Cutting: Cut the mutton into small cubes, put it into a bowl, add egg white, 15 grams of water starch, and refined salt and mix well. Cut green onions into diagonal sections. Cooking: Heat the wok, pour in the peanut oil and heat it until it is 60% hot, add the diced meat and scatter it, then add the green onions, quickly remove and drain the oil. Return the wok to high heat, add Shaoxing wine, soy sauce, sugar, monosodium glutamate and a little water, add water-starch-colored gravy, pour in the meat and green onions, and pour in the mutton. Cake
Characteristics: This flavored dish is generally suitable for winter consumption because mutton is warm in nature, sweet in taste, rich in fat, and red in color. The mutton is delicious and crystal clear.
Ingredients?
Main ingredients: 750 grams of mutton with skin. Ingredients: 200 grams of pork skin, 2 carrots. Seasonings: 3 green onions, 5 slices of ginger, 10 grams of shredded green garlic, 50 grams of soy sauce, 10 grams of sugar, 50 grams of Shaoxing wine, and 25 grams of chili sauce.
Production process?
Cutting: Wash the mutton and pig skin, blanch them in a boiling water pot, take them out and wash them again. Put soy sauce, sugar, carrots, Shaoxing wine, onions, ginger and 1000 grams of water into the pot, bring to a boil over high heat, skim off the foam, reduce to low heat and cook until crispy, take out the mutton, cool slightly, remove the bones, and take the mutton skin Spread the bottom of the plate, shred the mutton and flatten it in the plate. Cooking: Remove onions, ginger and carrots from the soup in the pot, and take
Stir-fried shredded mutton
Features: The mutton in this dish has no mutton smell and is delicious.
Ingredients?
4 taels of mutton; 5 cents of sugar; 2 taels of potatoes; 2 cents of pepper; 4 cents of soy sauce; 1 egg white; 5 cents of refined salt; 1 tael of cooking oil; One penny of minced green onion
Production process?
1.
Tear off the fascia from the mutton, slice it into one-minute thick slices, and cut into one-inch pieces along the meat grain. Put five-minute long shreds in a bowl, add refined salt (two minutes), egg white, and mix evenly with your hands.
Peel the potatoes and cut into thin strips.
2. Put the pot on the fire, add 8 qian of cooking oil and heat it up, add the mutton and stir-fry until it becomes loose and changes color. Heat four ounces of oil in the original pot. When the chopped green onions are fragrant, add shredded potatoes and stir-fry briefly. Add shredded mutton, soy sauce, refined salt, sugar
and water (one ounce), stir-fry Evenly spread and sprinkle with pepper.
White-cut mutton
Features: This dish is delicious and refreshing, not tangy or greasy, and is a great dish to accompany wine.
Ingredients?
One catty of mutton; three qian of rice wine; two green onions; one qian of white sugar; two slices of ginger; sweet noodle sauce; 5 qian; 2 qian of garlic; 1 cent of MSG; coriander Three qian; five qian for sesame oil
Production process?
1.
After washing the mutton, blanch it in a boiling water pot to remove the blood, then wash it and pack it. Put it into a container, add green onion, ginger, rice wine, white radish and refined salt, steam it in a basket until the mutton is crispy, take it out, remove the green onion, ginger and white radish,
Set aside to cool slightly, Place in the refrigerator to cool down. 2. Take a wok, heat the sesame oil, add sugar, monosodium glutamate, pepper and sweet sauce, stir-fry briefly and season, put into a plate and set aside.
3. Take out the mutton, cut it into thin slices with a knife, put it into a basin, and serve it together with the seasonings on the plate.
There are many ways to cook mutton. According to ancient books, there were more than ten kinds of mutton in the Yuan Dynasty. In modern times, the "Halal Whole Lamb Recipe", the most complete information, records 280 kinds of mutton recipes. practice.
If divided by category, it mainly includes steaming, boiling, frying, stir-frying, smoking, stewing, simmering, rinsing, mixing, frying, etc. Among so many methods, which one is better? The reporter interviewed Mr. Yang, a chef with many years of catering experience.
Stewing mutton is the most common and the best way to eat it.
Its biggest advantage is that you can eat both meat and soup. The soup made from boiled meat is very nutritious and is a great way to nourish the body.
Moreover, after stewing, mutton becomes more cooked, tender and easy to digest. If appropriate Chinese medicine or nutritionally complementary foods are added to the stew, the nourishing effect will be even greater. Such as angelica mutton soup, wolfberry mutton soup, astragalus mutton soup, mutton radish soup, mutton tofu soup, pig trotters and mutton soup all fall into this category.
In winter, many people like to eat pot mutton, which is also a kind of mutton stew. But don't be too impatient when eating. Be sure to stew the meat until it is thoroughly cooked. Otherwise, the butyric acid and Clostridium in raw mutton will not be easily digested and absorbed by the gastrointestinal tract, which will cause weakness in the limbs after eating.
Kebabs are originally a local snack in Xinjiang. Fresh mutton is cut into thumb-sized slices, skewered on an iron skewer, dipped in seasonings, and grilled on the stove. Roast mutton is delicious. When roasting, it is best to use fresh mutton instead of frozen. In this way, there is less nutrient loss and it is easy to digest. Similar methods include roasted whole lamb, fried barbecue, charcoal-grilled lamb legs, etc.