A large pot of water, all the accessories, the leg of lamb to cook together. Until the chopsticks can be smooth *** in the meat, time about 2 hours.
Remove the crispy leg of lamb from the cooker while it is still hot, remove the bones and wrap in a large plastic wrap, wrapping the lamb tightly.
Cool and place in the refrigerator
Remove and slice the next day.
For dipping, use soy and sesame oil or make your own.
Tips:
Don't be afraid of the heat of the cooked lamb, be sure to pick the bones while hot, and wrap it while hot, so that the juice will be frozen in it.
Question 2: white cut lamb seasoning what to do? Diesel rice salt scallions coriander
Question 3: white cut lamb sauce how to do Main ingredients: lamb (fat and thin) 500 grams
Seasonings: sesame oil 50 grams, 25 grams of vegetable oil, sesame paste 100 grams, salt 6 grams, monosodium glutamate (MSG) 3 grams, 5 grams of vinegar, scallions 2 grams, 3 grams of ginger, 3 grams of star anise, 2 grams of cinnamon
The special features of the sesame sauce white cut mutton: the texture of the soft and tender, the meat smells delicious, and the meat taste. Nutrition. Sesame sauce white cut mutton practice: 1. net mutton washed, put into a pot of boiling water to cook and stew altar goblet chun arc BR> 2. cooked mutton into the pot, add water, scallion, ginger, fennel, cinnamon cooked removed, cut into slices on the plate.
3. Sesame sauce sheng small bowl, add refined salt, monosodium glutamate, rice vinegar to mix, then add cool water, adjusted to dilute some, and finally add sesame oil, lettuce oil, adjusted to uniformity, loaded into a small dish for dipping lamb.
Question 4: What mixes white cut lamb delicious Introducing a cool companion white cut lamb, practice:
1, remove the skin and fat of the lamb, blanch in a pot of cold water. Radish, ginger washed and sliced.
2, steamer pot with water, put the radish, put the lamb, top with some more radish, ginger, steam for 50 minutes. Remove to cool and slice.
3, green onions, ginger, garlic cleaned and chopped. Into the bowl, put a small amount of salt, put monosodium glutamate, chili powder, drizzle into the oil that burns to 7% heat, put rice wine, soy sauce, oyster sauce, sugar, mix
4, the lamb and radish on a plate, the top of the drizzle into the sauce that is adjusted to eat a companion can be.
Question 5: eat lamb soup need those dipping sauces? The dipping sauces are: sesame sauce, cauliflower, soy beans, minced garlic, oil of peppercorns, oil of chili peppers, in proportion to the ratio and together, and finally sesame oil. If you want to save yourself some trouble, just buy the shabu shabu seasoning sauce.
Question 6: The dipping sauce, ingredients and practice of hand-held mutton, seeking guidance from the chef! 20 points Hand-grasped mutton is a traditional food loved by the Mongolian, Tibetan, Hui, Wei and other nationalities in the northwest of China. Hand-grasped mutton, rumored to have a history of nearly 1,000 years, was originally named for hand-grasped consumption. There are three ways to eat, namely, hot (sliced and steamed in a cage and dipped in oil), cold (sliced and dipped directly in refined salt), fried (pan frying hot, frying while eating).
Characterized by delicious meat, not greasy and not stinky, color and fragrance.
Question 7: how to do the lamb chops dip homemade dipping sauce: scallions, garlic, fresh chili pepper (similar to the kind of Chao Tian Pepper) cut into grains, cilantro cut, put salt sushi soy sauce or soy sauce, balsamic vinegar, sesame oil, a little.
Question 8: Xuwen white cut lamb authentic practice Material
Main ingredients: lamb (lean) 1000 grams,
Seasoning: 25 grams of green onions, 15 grams of ginger, 25 grams of cooking wine, 25 grams of salt, 2000 grams of marinade
Practice
1. Lamb cleaned, reamed into a large piece, blanched into the pot of boiling water in order to remove the odor.
2. Add the old brine and onions, ginger, yellow wine, salt and water, boil and skim the foam, lamb into the pot, on the bamboo frame, with a heavy weight, do not make floating. Skim off the dirty oil after the opening of the pot, leaving the net oil to seal the surface of the soup, cease-fire simmering for three or four hours, to be soup temperature drops to 30-40 degrees when the pot.
3. Pour the starting pot of lamb into a large plate, while hot, remove the size of the lamb bone, skin side down, spread flat in the basin, to be cold after the knife on the plate.