Question 1: How to cook mutton quickly? It's very simple. When stewing mutton, add two or three peeled walnuts and whole hawthorns to remove the mealy smell and make the meat more fragrant and soft. Or, adding vinegar and vinegar can indeed cook the meat until it becomes tender, but is it still delicious? Of course it doesn't taste good. It is especially unpalatable to people who don’t like sour food. Here is a suggestion for you, I hope it can help you. If the pot you use to cook meat is a casserole, that would be the best. If it is not a casserole, an iron pot is fine. You boil the meat and then turn off the heat. Let the meat cool down and then cook it again. This will save you a lot of gas. We use this method to cook mutton and dog meat in the hotel. Of course, using a pressure cooker can quickly cook the meat until it becomes tender, but the food cooked under high pressure lacks chewiness and tastes bad.
Question 2: How to make stewed mutton so tender? Do you need to add anything special? I think there is nothing wrong with your above steps. You may be missing some tips. You can refer to the following points:
1. If the meat you buy is old, you don’t have to rush to cook it. You can apply a layer of mustard on the outside of the lamb and then put it in the refrigerator. Wash off the mustard the next day and simmer it in a pot, which can shorten the stewing time and make the mutton tender and delicious.
2. Use hot water, do not add cold water. Hot water can quickly coagulate the protein on the surface of the mutton, prevent the amino acids in the meat from leaching out, and keep the meat delicious; after boiling over high heat, uncover the pot and simmer for 20 minutes to remove the odor, then cover it and switch to low heat to make the soup noodles. The floating oil maintains the temperature and acts as a stew.
3. During the cooking process, salt should be added late and water should be added enough at one time. If the water is found to be low, boiling water should be added; the day before stew, apply mustard on the surface of the meat to stew the meat. Wash it with cold water before cooking, so that it not only cooks faster, but also the meat is fresh and tender.
4. When stewing mutton, add some wine or vinegar. Add 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to 1 kilogram of mutton to stew the mutton, which can also make the meat soft and rotten.
5. When stewing mutton, add a pinch of tea leaves (wrapped in a gauze bag) and cook together. The mutton will be cooked quickly, and the taste of the mutton will not change at all. If you don’t have tea at home, you can use hawthorn instead. Both tea and hawthorn can make mutton crispy and remove the fishy smell.
Question 3: How to stew mutton very badly? ...If it simmers for a long time...it becomes rotten for a long time...you can choose the pressure cooker first...
Question 4: How can the mutton be cooked very well? For example, if the mutton is stewed, it should be cooked in a small amount. Cooked over fire. Before cooking, cut the mutton into square pieces and blanch it in boiling water to remove blood foam and impurities. At this time, the fiber of the mutton is in the shrinkage stage. Move to medium heat, add supplementary ingredients, cook for a while, then move to low heat, and cook over low heat to gradually stretch the shrinking fibers of the mutton. When the mutton is almost cooked, add seasonings and simmer until cooked. The resulting stewed mutton will be delicious in color, flavor and shape. If cooked over a high fire, the mutton will appear irregular in appearance. In addition, there will be a lot of mutton residue in the vegetable soup, causing the broth to be turbid, and it is easy to become overcooked on the surface and still chewy on the inside. Therefore, for dishes with large pieces of raw material, use low heat.
Question 5: How to stew mutton. For example, mutton stew is cooked over low heat. Before cooking, cut the mutton into square pieces and blanch it in boiling water to remove blood foam and impurities. At this time, the fiber of the mutton is in the shrinkage stage. Move to medium heat, add supplementary ingredients, cook for a while, then move to low heat, and cook over low heat to gradually stretch the shrinking fibers of the mutton. When the mutton is almost cooked, add seasonings and simmer until cooked. The resulting stewed mutton will be delicious in color, flavor and shape. If cooked over a high fire, the mutton will appear irregular in shape. In addition, there will be a lot of mutton residue in the vegetable soup, causing the broth to be turbid, and it is easy to become overcooked on the surface and still chewy on the inside. Therefore, for dishes with large pieces of raw material, use low heat.
Question 6: Asking for advice from experts: How to stew mutton so that it will rot easily? Please explain the steps in detail. I think there is nothing wrong with the above steps. You may be missing some tips. You can refer to the following points:
1. If the meat you buy is old, you don’t have to rush to cook it. Coat the outside of the lamb with mustard and place in the refrigerator. Wash off the mustard the next day and simmer it in a pot, which can shorten the stewing time and make the mutton tender and delicious.
2. Use hot water, do not add cold water. Hot water can quickly coagulate the protein on the surface of the mutton, prevent the amino acids in the meat from leaching out, and keep the meat delicious; after boiling over high heat, uncover the pot and simmer for 20 minutes to remove the odor, then cover it and switch to low heat to make the soup noodles. The floating oil maintains the temperature and acts as a stew.
3. During the cooking process, salt should be added late and water should be added enough at one time. If the water is found to be low, boiling water should be added; the day before stew, apply mustard on the surface of the meat to stew the meat. Wash it with cold water before cooking, so that it not only cooks faster, but also the meat is fresh and tender.
4. When stewing mutton, add some wine or vinegar. Add 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to 1 kilogram of mutton to stew the mutton, which can also make the meat soft and rotten.
5. When stewing mutton, add a pinch of tea leaves (wrapped in a gauze bag) and cook together. The mutton will be cooked quickly, and the taste of the mutton will not change at all. If you don’t have tea at home, you can use hawthorn instead. Both tea and hawthorn can make mutton crispy and remove the fishy smell.
Question 7: How to make stewed mutton rotten quickly 1. Cut the mutton into large pieces of 6-8 cm. Put the meat into the pot under cold water, bring to a boil over high heat, then turn to low heat. The water must cover the meat. (It’s best to put something heavy on top of the meat).
After 2.50 minutes, add some boiling water and cook for 20 minutes.
Question 8: How to cook mutton well? For example, stewed mutton is cooked over low heat. Before cooking, cut the mutton into square pieces and blanch it in boiling water to remove blood foam and impurities. At this time, the fiber of the mutton is in the shrinkage stage. Move to medium heat, add supplementary ingredients, cook for a while, then move to low heat, and cook over low heat to gradually stretch the shrinking fibers of the mutton. When the mutton is almost cooked, add seasonings and simmer until cooked. The resulting stewed mutton will be delicious in color, flavor and shape. If cooked over a high fire, the mutton will appear irregular in shape. In addition, there will be a lot of mutton residue in the vegetable soup, causing the broth to be turbid, and it is easy to become overcooked on the surface and still chewy on the inside. Therefore, for dishes with large pieces of raw material, use low heat.
Question 9: How to stew soft mutton. Method of braised mutton:
1. Wash the mutton or mutton chops and blanch them in boiling water to remove the blood;
2. Put vegetable oil in the pot, add sugar to boil, stir-fry the mutton until it turns color, and pour into the casserole;
3. Add ginger, green onion, hot water, dark soy sauce, salt, cooking wine, dry Chili pepper;
Aniseed, Sichuan peppercorns, licorice, cinnamon, fennel, tangerine peel, sand
Kernels, cloves, hawthorn slices, dates, wolfberry, put in a casserole,
Put in a spoonful of Zhuhou sauce (you can omit it if you don’t have it);
4. Simmer 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 flavor is authentic, and the aroma is pure without being overpowering. Wow, what I say sounds a bit like an old Chinese doctor. But it’s such a delicious thing. 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, auxiliary materials, 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.
Braised mutton is well received 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 dish. 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 it arrived 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 will be 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 "paying attention to meat" means being very particular when 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 kilograms; 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. "Jiaotang" is made by boiling large sheep bones and knocking the main bone oil over warm fire. The soup tastes fresh and delicious.
Cumin mutton
Characteristics: 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 , 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 segments. 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 up the wok, pour in soybean oil and heat, add green onions and ginger slices and stir-fry until fragrant, then add mutton and stir-fry, then add Shaoxing wine and sugar and stir-fry for 1 minute
Scorpion Play Lamb Chops
Characteristics: The lamb chops are crispy on the outside and tender on the inside.
Ingredients
12 suckling lamb chops, 100 grams of vermicelli, 12 whole scorpions, 1 egg, a little flour and sesame seeds, 12 napkin flowers, a little MSG, pepper and salt . ......gt;gt;