How to make a good cold mutton face?

Question 1: How to prepare the main ingredients for cold mutton noodles?

Sheep face

150g

Onion white

1 piece

ingredients

sesame oil

of appropriate amount

salt

of appropriate amount

vinegar

of appropriate amount

step

1. Prepare the scallion.

2. Cut it into filaments longitudinally and cut it horizontally.

3. Take out the sheep face and cut off some mutton.

Cut into thin slices.

4. Sprinkle a little salt and put a little monosodium glutamate.

Grab it gently.

Add sesame oil and vinegar.

5. Stir well, and the delicious onion mixed with sheep's face is ready.

Question 2: How to eat cooked sheep's face? How to eat cooked sheep's face 1. Spicy sheep's face.

Raw materials:

Sheep face 1 piece (about1000g), 50g cumin grains, 0/00g dried red pepper100g small rapeseed core.

Seasoning:

30g of salt, chicken essence10g, 5g of pepper, 2g of soy sauce10g, 2g of soy sauce, 20g of cooking wine, 5g of bean paste10g, 5g of raw flour, 60g of salad oil, 50g of scallion and 50g of ginger, and 50g of star anise10g.

Method:

L, blanch the goat's face in boiling water for 5 minutes, put the base oil in the pot and heat it to 40%, add bean paste, ginger, scallion, star anise, pepper, cumin, angelica dahurica, fennel, Senecio scandens and dried red pepper, stir-fry and add broth, add the goat's face, and add salt, chicken essence, cooking wine, pepper and so on. 2. Take out the marinated soup and thicken it on the sheep's face. 3. Add oil to the pot, add bell pepper and pepper, fry them to make them spicy, and pour them on the sheep's face. 4, the rapeseed core is fished out in a bright green color, and it is served with salt and monosodium glutamate seasoning.

PS: Sheep's face must be scraped clean, marinated slowly with small fire, and marinated for a little longer.

Second, pick the sheep's face

Production materials:

Ingredients: sheep head meat150g

Seasoning:

3g of cinnamon, 20g of soy sauce, 3g of white sugar15g, 3g of angelica dahurica, 5g of cooking wine15g, 5g of salt, 3g of star anise, 3g of monosodium glutamate, 0g of scallion10g of garlic (white skin)10g of ginger/kloc-0.

Practice:

1. Scrape the sheep's face (sheep's head) off fluff and other sundries, and wash it with clean water;

2. Put the goat's face in a boiling water pot and cook for 10 minute, then take it out and wash it with water;

3. Put soy sauce, sugar, cooking wine, aniseed, cinnamon, angelica dahurica, salt, monosodium glutamate, onion, ginger, garlic, pepper, dried pepper and other seasonings into a stewing pot, add soup to boil, and skim off the floating foam;

4. Put the sheep's face into a stewing pot, put it on the fire and boil it, then cook it with slow fire, take it out when it is cooked thoroughly, and put it into the pot with the skin face up;

5. Take a proper amount of original soup from the stewing pot with a spoon and pour it on the grilled sheep's face.

Third, roast sheep face

Ingredients: sheep face, lettuce leaves, garlic hot sauce, cumin granules, cumin powder, fine dried pepper noodles, fennel powder, sesame seeds, sesame oil, Jiang Mo, celery powder, chopped cooked peanuts, wild perilla powder, egg liquid, dried starch, salt and pepper, salad oil and brine.

Practice:

1. Wash the sheep's face, put it in the brine and bring it to a boil, then simmer for about an hour. Take it out for later use.

2. Mix garlic chili sauce, cumin granules, cumin powder, fine dried pepper noodles, fennel powder, wild perilla powder, sesame seeds, Jiang Mo, celery powder, salt and pepper, sesame oil, chopped cooked peanuts and egg liquid evenly for later use.

3. Sprinkle some dry starch on the sheep's face, pour oil into the pot until it is cooked, add the sheep's face, fry it and take it out of the pot.

4. Cross-punch a cross knife with a depth of 2/3 from the inner face of the sheep's face, evenly brush the pasture barbecue sauce on both sides, put it in the oven, take it out after 5 minutes, and put it on the lettuce leaves.

Question 3: Can you make money with cold goat's face? You can watch more foreign new products. I have seen one in the United States. It is very interesting. It is called incomparable wall painting. You don't need to open a shop, you don't need a pen to draw, and you don't need any art foundation. Ordinary people can do it. It is estimated that there should be one in China.

Question 4: How to eat the cooked sheep's face? How to eat the cooked sheep's face? Stew the sheep's head with Huai Qi 1. Cut it into pieces and cook it: after the sheep's scalp is fluff-removed by burning fire, put it in warm water to scrape the wool pile impurities, cut it into two pieces, take out the sheep's brain, wash the blood, put it in a pot, add wheat straw, egg shells, wormwood and clear water, cook it, take it out and clean it, and pour out the sewage.

2. Stew and crisp: put the washed sheep's head into the pot again, add water, yam, wolfberry fruit, angelica dahurica, dried tangerine peel, ham and water chestnut meat, boil with strong fire, skim off the foam and oil slick, that is, switch to slow fire, stew and crisp the sheep's head, take it out, remove the bones, and cut the skin into pieces and put it on a plate.

3. Steaming: put the water chestnut meat and ham in the stew pan first, and then put the cut sheep head on the water chestnut. Wash yam and wolfberry fruit, put them on the noodles, add the original soup and the soup, cover and steam for about 1 hour, take them out, add salt, monosodium glutamate and the original cup, and serve. Scrape the sheep's face 1. Scrape the sheep's face (sheep's head) to remove fluff and other impurities, and wash it with clean water.

2. Put the goat's face in a boiling water pot and cook for 10 minute, then take it out and wash it with water;

4. Put the sheep's face into a stewing pot, put it on the fire and boil it, then cook it with slow fire, take it out when it is cooked thoroughly, and put it into the pot with the skin face up;

5. Take a proper amount of original soup from the stewing pot with a spoon and pour it on the grilled sheep's face. Spicy mutton with mutton head 1, cut the cooked mutton head into thin slices and put them in a plate. 2. Put chopped green onion, Chili oil, sesame oil, white sugar, refined salt and monosodium glutamate into a bowl, pour the flavored juice on the mutton head and mix well to get three different flavors. I hope you like it.

Question 5: How to make a half-cooked sheep face is simple and delicious.

Ingredients: cooked sheep head meat (peeled off by hand and changed into thin slices)

Ingredients: one or two pointed green peppers (cut into thick shreds); Half an onion (sliced water chestnut); A celery (cut into inch-long sections); A piece of tender ginger (sliced); 2 or 3 pickled peppers (cutter block); Two or two scallions (cut into inches and a half long sections); 3 or 5 dried red peppers; Dozens of prickly ash; Black lobster sauce10g or so; 2 and 3 cloves of garlic (sliced)

Practice:

1, stir-fry the green pepper in a hot pot (without oil), add a little salt, stir-fry and pour it out.

2. Cook vegetable oil in a hot pot, choke the pot with dried sea pepper and pepper, stir-fry garlic slices, pickled peppers, tender ginger and scallion, stir-fry mutton for 10 seconds under high heat, stir-fry onion, celery and green pepper (add salt according to taste) evenly, and take out the pot.

Remember: don't forget to mix onions when cooking stir-fried mutton and the like, it can carry forward the delicious mutton.

Question 6: How to eat the main ingredients well in sheep's head cold salad?

Sheep head meat, half coriander, chives and garlic.

Steps of cold salad of mutton head meat

1. 1.

2. Cut shallots, parsley, diced garlic, salt, Chili oil, soy sauce and vinegar, put them into the meat and mix well.

Question 7: How to prepare cold mutton tongue? Ingredients: 2 mutton tongues, scallion 1 root, 4 cloves of garlic, 2 tablespoons of green pepper 1 small handful, 2 tablespoons of red pepper, soy sauce 1 tablespoon, sugar12 tablespoons, and vinegar12 tablespoons.

Preparation: Cook the clean mutton tongue in a clear water pot and take it out, about 15 minutes. You can insert it with chopsticks, as long as it can penetrate easily. Shred scallion and garlic cloves for later use.

Practice: Take out the cooked mutton tongue and put it in cold boiled water. After the tongue is cooled, take it out and drain it, cut it into thin slices and put it on a plate. Add shredded onion, minced garlic and various seasonings, and mix well with mutton tongue.

Take another pot, pour a little oil to heat it, add pepper granules to make it smell, turn off the heat before it changes color, pour it on the mutton tongue mixed with seasoning and mix well.

Reminder: When adding seasoning, it is recommended to put garlic paste at the end, because hot oil can also make garlic paste more fragrant when adding pepper oil at the end.

Question 8: How to make a sheep's face taste good?

Raw materials:

Sheep head, water, salt, pepper powder, clove powder, Amomum villosum powder.

Practice:

1, choose 2-3-year-old goats' heads from Inner Mongolia, also known as "Siliukou" (it is the * * * number that has been passed by * * *, commonly known as Jieyang, this kind of sheep's head is tender and tender, and can cut out thin and large pieces of meat), soak it in cold water for 2 hours, and brush the scalp repeatedly with a board brush until it is whiter. Then break the sheep's mouth, brush the mouth with a small brush, brush it back and forth in the water, brush out the dirt in the mouth, nose and ears, and then wash it twice with new water. Drain the water and cut a long hole from the center of the scalp to the nasal bone with a knife, so as to remove the bone after cooking;

2. Pour cold water into the pot (the amount of water should overflow the sheep's head by 9 cm), bring it to a boil over a strong fire, put the washed sheep's head into the pot one by one, and cook it for 1 hour, until it is seven-ripe (press the meat on the sheep's face with your hand, if it has become slightly elastic from the original stiffness, or press the root of the ear, it has changed from hard to soft), and then remove the skull while it is hot. Dismantling method is: from the incision in the middle of the scalp, chop the head meat to both sides (the head meat must be attached to the face meat, and don't tear it off) to expose the skull, then pinch the ribs with one hand, lift the skull from the nasal bone with the other hand, poke out the sheep's eyes on the skull by hand, and then cut the skull open to take out the sheep's brain. Then cut off two ears (don't dig out the eye membrane) and the cartilage of the mouth (with a series of horizontal stripes, commonly known as the ladder) from the sheep head meat, cut off the hair roots on the mouth fork, and slice off the irregular meat. Then stick to the tongue (commonly known as the mouth strip), cut off the mandible bone on both sides, completely remove two sheep's faces with mutton and the whole sheep's tongue (about cooked meat 1 kg for each sheep's head), and soak in cold boiled water 1 hour to make the meat crisp, tender, white and cut well;

3. Put the coarse salt in the casserole, lean against the low fire, bake it slowly (the firepower is not big, and the salt particles must be kept white and not discolored), pour it on the slate and grind it into powder, and then fine it. Zanthoxylum bungeanum is also brewed like this. Then salt powder, pepper powder, clove powder and Amomum villosum powder are mixed together to make salt and pepper;

4. Drain the soaked cooked sheep's head, and when cutting, first put the sheep's face (with the skin facing down) on the chopping board, hold the sheep's face with the left hand, and hold the knife with the right hand, with the blade edge facing outwards and the back facing inwards, inclined at an angle of 20, and slice a knife every 1.5 mm to form a thin blade with large slope. The sheep's tongue is also sliced into the same piece. Others, such as sheep's eyes, sheep's ears and loaded cartilage (sheep's brains are not cut), are all cut into thin slices with a knife. After slicing, put them into plates according to different parts, and sprinkle with salt and pepper (if it is different, it will make the mutton soft and weak).

Question 9: How to eat the main ingredients well for sheep face?

Sheep head1000g

ingredients

Rapeseed moss

300 grams

seasoning

salad oil

60 grams

salt

10g

chicken essence

10g

scallion

50 grams

ginger

50 grams

eight angles

10g

Sichuan pepper

3 grams

cooking wine

20 grams

light soy sauce

10g

dark soy sauce

2 grams

thick broad-bean sauce

10g

cumin

50 grams

Red pepper

100g

pepper

5 grams

Cornflour

5 grams

Fennel seed

5 grams

root of Dahurian angelica

3 grams

bell pepper

5 grams

soup-stock

100g

The practice of red grilled sheep's face

1. Blanch the goat's face in boiling water for 5 minutes, put the base oil in the pan and heat it to 40%, then stir-fry the bean paste, ginger, green onion, star anise, pepper, cumin, angelica dahurica, fennel, groundsel and dried red pepper, then add the broth, add the goat's face, and add salt, chicken essence and chicken essence.

2. Take out the marinated soup and thicken it on the sheep's face.

3. Add oil to the pot, add bell pepper and pepper, fry them to make them spicy, and pour them on the sheep's face.

4. The rapeseed core is fished out in bright green and seasoned with salt and monosodium glutamate.

Question 10: The method of frying sheep's face, how to make it delicious, and the home-cooked material of frying sheep's face.

Ingredients

Sheep face

of appropriate amount

Pepper

of appropriate amount

Red pepper

of appropriate amount

carrot