braised mutton method:

1. Wash mutton or lamb chops and blanch the blood with boiling water;

2. Put vegetable oil in the pot, add white sugar and stir-fry the mutton until the color is the highest, then pour it into the casserole;

3. Add ginger, onion, hot water, soy sauce, salt, cooking wine and dried Chili;

aniseed, pepper, licorice, cinnamon, fennel, dried tangerine peel, Amomum villosum, clove, hawthorn slices, jujube and medlar, put them in a casserole l,

put a spoonful of houhou sauce (no need to leave it);

4. Stew slowly for one or two hours. Before eating, you can add carrots, white radishes, potatoes, gluten and so on.

The braised mutton hot pot soup is rich in color, crisp, rotten and tender. When eaten in winter, it can not only enjoy the fun of gathering around the stove, but also nourish and keep fit, generate heat and avoid the cold.

Braised mutton hotpot is fat but not greasy, the soup is red but not spicy, original, pure and fragrant. Dizzy, Xiao Bian talks a bit like an old Chinese doctor. But delicious food, look at tips-how steel is tempered, and you will know how saliva is generated!

There are many things to pay attention to when making braised mutton. The cooking temperature, auxiliary materials, ingredients and eating methods all have their own meanings. Some old diners summed up that braised mutton is "chewy, chewy and crisp, crisp and rotten, and it tastes good in one bite". With a spoonful of fresh soup, I feel relaxed and happy.

braised mutton, with tender meat, delicious taste, mellow soup and low price, was well received by diners from all walks of life and soon became popular in Mu Ye. Braised mutton soon spread all over the Central Plains and broke into Kyoto, becoming a famous new product of Henan cuisine. In the heyday of 1995, Xinxiang, Zhengzhou and other places even appeared a strange landscape of "there are no sheep in the morning market today".

braised mutton has been popular since it arrived in Beijing, but now, with a hundred schools of thought contending in the catering industry, it is a little secluded. But the number of people who love it is by no means small. Winter is coming, and I believe that the opportunity to be a braised merchant is coming again!

braised mutton should also be cooked with "three stresses": meat, seasoning and soup.

1. The so-called "talking about meat" means being very particular when choosing mutton. The selected mutton is the most nutritious part of the whole sheep, such as the hind leg, the upper brain and the fork. At the same time, in order to ensure the freshness of the sheep, the weight of the selected sheep is controlled at 1.3-1.5 kg; In addition, the source of sheep should choose Yudong sheep with soft meat;

2. "seasoning" means that there are more than 31 kinds of condiments used in processing, the main components of which are Chinese herbs and spices, which can effectively remove the smell and increase the flavor;

3. "Talking about soup" is made by boiling the main bone of a big sheep with oil and fire, and the soup is delicious.

cumin mutton

features soft texture, spicy and salty flavor, and strong cumin flavor.

raw materials?

311g of mutton, 15g of cumin, 51g of bamboo shoots, 1511g of oil (about 75g), 21g of cooking wine, 1g of salt, 15g of sugar, 31g of eggs, 7g of monosodium glutamate, 31g of spicy paste, 51g of water starch, 11g of sesame oil, and a little of soup and noodles.

production process?

1. Slice the mutton into a bowl, add the eggs, starch and noodles, and paste it evenly. 2, spoon oil, wait until the oil is five-ripe, cut the meat slices, put the bamboo shoots and pour them out together. Leave the oil in the original spoon, add spicy paste, salt, sugar, monosodium glutamate, cooking wine, cumin and soup, pour in sliced meat and bamboo shoots, stir the spoon, pour sesame oil, and serve. ?

Braised mutton

Features Mutton is rich in nutrition. As long as it is cooked properly, its smell can be removed and its taste can be preserved. The vegetable soup is delicious in fresh meat, ruddy in color and rich in aroma.

511g of lamb rib. Ingredients: 21 grams of carrot and 51 grams of green garlic. Seasoning; 31 grams of soybean oil, 31 grams of white wine, 41 grams of Shaoxing wine, 5 grams of Chili sauce, 11 grams of soy sauce, 2 grams of sugar, 21 grams of ginger slices with scallions and 4 pieces of star anise.

production process?

cut and match: wash the lamb rib and cut it into 4cm square pieces. Put it in a pot, add a proper amount of water, add a little onion ginger slices and white wine, boil it, blanch it for about 1 minutes, then remove it and wash it in water. Wash carrots and slice them. Cooking: the wok is lit, the soybean oil is scooped in to heat it, the ginger slices in the onion are added to stir-fry until fragrant, then the mutton

is added to stir-fry, and then shaojiu and white sugar are added to stir-fry for 1 point

Scorpion play with lamb chops

Features: the mutton chops are tender and tender outside, and the food is crisp and fragrant.

raw materials?

12 lamb chops, 111g vermicelli, 12 scorpions, 1 eggs, a little flour and sesame seeds, 12 paper flowers, and a little monosodium glutamate and salt and pepper.

production process?

1. Chop the lamb chops into 6cm-long pieces, cook them in the pot with seasoning, take them out, pat them evenly with flour, evenly coat the egg liquid on each lamb chops, and sprinkle sesame seeds on them and stick them firmly for later use. 2. Put the oil in the wok. When the fire is 71% hot, put the lamb chops in, remove them when they are fried to golden brown, insert the folded meal paper at the end where the bones are exposed, and put them neatly on the side of the plate. 3. When the oil temperature rises to 81% heat, cut 6 cm long vermicelli into the oil pan, fry until crispy, take it out, put it in the middle of the ribs, and put the fried scorpion on the vermicelli.

Sauté ed mutton with onion

It is fragrant and tender, without mutton smell. (Beijing cuisine)

raw materials?

leg of lamb (clean, 211g), scallion (21g), garlic head (1 cloves), pepper powder (a little), yellow wine (21g), soy sauce (51g), salt (a little), vinegar (a little), crude oil (a little) and sesame oil (51g).

production process?

1. Debonding the leg of lamb and cutting it into large slices; Beijing onion is cut into rotary knife blocks, which will become slices after frying. 2. Mix the scallion, crude oil (or lard), soy sauce, salt, wine, pepper powder and lamb leg slices in a bowl. 3. When the wok is heated to a high temperature with cooking oil, sesame oil and garlic heads (broken), pour the lamb leg slices, scallion and other materials in the bowl, and quickly explode them with strong fire for a few times, then add a little sesame oil, and take the wok with vinegar.

Lamb-cooked mutton

Features are mellow and tender.

raw materials?

1111 grams of mutton, 51 grams of southern ginger, 25 grams of Shaoxing wine, 21 grams of red soybean oil, 51 grams of lard soup (consumption of 151 grams), 251 grams of pork belly, 111 grams of mangguangsi (pickled sweet and sour) and 111 grams of hawthorn cake. Dry flour, soy sauce, Sichuan pepper, minced garlic, sesame oil, refined salt, starch, monosodium glutamate, two soups and minced green onion. ?

production process?

1. Wash the mutton, mix well the red soy sauce and dried starch, coat it on the mutton skin, fry it in an oil pan until it turns golden brown, and take it out. 2. Put the fried mutton into a pot (with bamboo as the bottom), add Ertang, Shaojiu, Nanjiang, raw garlic, refined salt, red soy sauce and pork belly (cut into pieces and stir-fry until fragrant), put it on the stove, boil it with high fire, simmer it until the mutton is soft and rotten, take it out, pick up the pork belly, and remove the bone pieces of the mutton, which are 5 cm long and 1.5 cm wide, and set it down. In a small bowl, add soy sauce, monosodium glutamate, sesame oil, soup and starch water to make a bowl. 3. Cook the mutton in a steamer for 2 minutes, take it out and sprinkle with dry starch. Stir-fry the lard, pour the mutton into the frying pan, and pour it back into the strainer. Shun Ding sauteed minced Sichuan pepper and chopped green onion, put in mutton, cook Shao wine, add bowl sauce, mix well, and put on a plate. Mangguangsi, hawthorn cake silk platter. Sauce dish: sweet sauce

sand pot powder Dan

is fresh, tender, fragrant, light and refreshing.

raw materials?

main ingredients? Sheep powder Dan (that is, flap stomach) 2.5 kg. Seasoning? 11 grams of chicken oil, 5 grams of salt and monosodium glutamate, 11 grams of marinated shrimp oil and cooking wine, 15 grams of onion and ginger, 11 grams of shredded onion, 5 grams of shredded ginger, 11 pieces of pepper and 2.5 kilograms of chicken soup.

production process?

(1) First, scald the sheep powder Dan with hot water at 81℃ and take it out, rub off the black film of the powder Dan by hand, wash it, put it in a boiling pot, add onion, ginger and pepper, cook it with low fire for about 3 hours, then take it out, remove the grease and impurities from the powder Dan, then wash it with warm water, then cut it into triangles, put it in boiling water for 1 minutes and take it out. (2) Put the scattered Dan block into the casserole, add chicken soup, boil it with high heat, and skim off the floating foam. Add shredded onion, monosodium glutamate, cooking wine and salt. After the soup boils, simmer for 5 minutes, then pour in chicken oil, sprinkle with shredded onion and parsley. Marinated shrimp oil is put in a bowl and served with sandan in the casserole.

sauteed mutton

features no soup, tender and fragrant taste. (Beijing cuisine)

raw materials?

how to make semi-fat and lean mutton (eight taels), ginger (half taels), dried onion (one tael), Beijing onion (four taels), wine (two tablespoons), sesame oil, pepper (1/4 teaspoon each), water (1/3 cup),

?

1. Wash the mutton, boil it in boiling water for five minutes, then take it up and cut it into large slices. Second, ginger and dried onions are washed and sliced, and Beijing onions are cut into sections. Add ginger slices and seasonings, stir-fry the meat for a while, praise the wine, cover with water and pepper and mix well. Cover and cook for about eight minutes on medium heat. Add sauce, sesame oil and scallions and serve. ?

stewed mutton with Huai qi

is characterized by winter tonic, delicious and light sauce color. (Cantonese cuisine)

Raw materials?

mutton (511g), ginger slices (16.5g), medlar (21g), chicken soup (651g), monosodium glutamate (13g), refined salt (a little) and yam (41g).

production process?

first, put the mutton in water, cook and cut into pieces, then put it in a pot and add ginger slices to stir fry thoroughly. Second, put the mutton into the tile, add yam, medlar, chicken soup, monosodium glutamate and refined salt, and steam for two hours.

Mutton stew

Special features The soup is tender, mellow and delicious.

raw materials?

mutton with bones, cut into pieces, with a little pepper, ginger slices, salt, pepper, onion strips, ginger noodles, coriander and chopped green onion.

production process?

1. Cut the mutton with bones into small pieces, put it into a water pot to boil, skim off the blood foam, add seasoning, salt, pepper and onion strips, stew it with low fire, and take out the meat. 2. Put the original soup in the pot, add water to dilute it, add salt noodles, pepper noodles, ginger noodles, chopped green onion and coriander to make soup, and then add mutton pieces (or slices) into the bowl. ?

mutton boiled with wax gourd

characteristics: the soup is fat and rotten, light and palatable.

raw materials?

wax gourd is three taels a catty; One or two oils; Mutton two Liang; A chopped green onion; Five dollars for soy sauce; Ten capsules of monosodium glutamate; Refined salt San Qian; A coriander; How to make sesame oil eight points

?

firstly, peel and wash the wax gourd and cut it into ribs. Put the wok on a strong fire, heat it with cooking oil, fry the chopped green onion to taste, stir-fry the mutton, add the wax gourd slices, move the wok to a warm fire, add soy sauce and salt to stew the wax gourd until it is soft and rotten < P >, pat off the floating foam when taking out of the wok, sprinkle with monosodium glutamate, sprinkle with a little sesame oil and sprinkle with coriander, and serve. If you mix more soup, you can get the mutton.

braised mutton

features delicious color

raw materials?

the main ingredient is 1,111g raw mutton with skin. Accessories: 5 grams of green garlic leaves, 51 grams of ginger, 11 grams of onion, 111 grams of Shaoxing wine, 151 grams of red soy sauce, 111 grams of rock sugar, 5 grams of refined salt and 2 monosodium glutamate. 5 grams, water starch 15 grams. ?

production process?

1. Put the mutton in a clear water pot, boil it with medium heat, and then take it out and wash it. Cut the green garlic leaves into sections for later use. 2. Put mutton, Shaoxing wine, red soy sauce, salt, onion knots and ginger pieces (broken loose) into the pot, add clear water to drown the meat pieces, boil them with strong fire, skim off the floating powder, add rock sugar and stew them with low fire for about 3 hours. When they are crisp, take them out and remove the bones, and change them into 3. 5 cm square, and then put it into the original juice pot to thicken the original juice with strong fire. When it is thick, add monosodium glutamate and green garlic leaves, thicken with water starch and boil.

Shishankou mutton

features golden color, neat dishes, crisp and rotten meat, palatable lubrication, fragrant smell and very delicious.

raw materials?

1111 grams of mutton with skin cartilage (mutton brisket is the best), 251 grams of sesame oil, 15 grams of fermented milk, 2 grams of post-sauce, 5 grams of soy sauce, 3 grams of salt, 3 grams of sugar, 3 grams of monosodium glutamate, 2.5 grams of pepper, 25 grams of Shaoxing wine, 51 grams of ginger, 111 grams of onion and 31 grams of garlic.

1. scrape the mutton fur clean, put the whole piece into boiling ginger and onion water and roll it until it is 81% ripe, take it out and drain it. 2. Heat the pan with high fire, add palm oil, heat it to 81%, fry the mutton pieces in the oil pan until they are slightly golden yellow, pour them into the hedgerow, and then rinse the oil in clear water. 3. Heat a wok with high fire, pour in sesame oil, add ginger (minced), onion, garlic, star anise, cinnamon, dried tangerine peel, fermented milk, column sauce, etc., push evenly, saute until fragrant, then add mutton, splash Shao wine, add water, soy sauce, salt, sugar, monosodium glutamate and pepper, and stir. 4. Cut the cooked mutton into cubes with the skin facing the bottom and the meat facing the side, arrange them in a bowl neatly, add the raw juice, steam it in a cage until it is cooked thoroughly, pour out the raw juice, buckle the mutton into a plate, add two soups and wet raw flour to the raw juice, evenly thicken it, pour it on the mutton surface, and sprinkle a little fried sesame seeds and chopped green onion.

braised sea sheep

features golden color and strong flavor

raw materials?

main ingredient:? 511 grams of sea cucumber and 511 grams of sheep's loin. Seasoning:? 15g of chicken oil, 111g of onion ginger oil, 6g of soy sauce, 11g of pepper, 51g of onion, 5g of salt, 21g of ginger, 5g of monosodium glutamate, 21g of cooking wine, 51g of wet starch and 2kg of chicken soup.

production process?

(1) Wash the water-soaked sea cucumber into large pieces, soak them thoroughly in boiling water, remove them and control the moisture. Put 1.5 kg of chicken soup in the pot, add pepper, onion, ginger (pat loose) and 15 g of cooking wine, put the lamb's loin in the pot and boil it, take it out, and cut it into large pieces with a length of 11 cm and a width of 3 cm. (2) Heat the onion and ginger oil on a wok, cook 5g cooking wine, add 51g chicken soup, soy sauce, salt and monosodium glutamate, and put the sliced sea cucumber and mutton into the soup at the same time, then simmer for 11 minutes, stir with wet starch, and pour in chicken oil.

the fried fat cover

features golden color, crisp outside and tender inside

raw materials?

511g of pork belly and one egg (weighing about 51g). 11 grams of soy sauce, 15 grams of green onion, 15 grams of ginger, 11 grams of garlic, 11 grams of wet starch, 15 grams of sweet noodle sauce and 15 grams of sesame oil.

production process?

Wash the mutton, put it in a cold water pot, cook it for about 5 minutes to leach out the blood, then take it out and cool it, cut it into pieces with a length of 8 cm, a width of 2.5 cm and a thickness of 1.8 cm, put it flat on a plate, add soy sauce, onion, ginger and garlic, steam it in a cage for about 91 minutes, take it out, decant the soup, and remove the onion, ginger and garlic. Beat the eggs into a bowl, add wet starch and mix well to make a paste for use. Put peanut oil into a wok, put it on a medium fire and burn it to 81% heat (about 211℃), then roll the meat slices evenly one by one, put the egg paste into the oil, fry it until it is 91% mature, and then take it out. When the oil temperature rises to 91% heat (about 225℃), put the meat slices into it and fry them to golden brown, then cut the fried meat slices into oblique pieces and put them into a plate. Mix the sweet noodle sauce with sesame oil and put it in a saucer. Then put the onion and garlic cloves in another saucer and serve with the dish. ?

Crispy fried mutton brisket

The characteristic color is yellow, moist and shiny, the mutton brisket is crisp on the outside and tender on the inside, and the sweet and sour cucumber radish is beautiful on the edge

Raw materials?

main ingredients? 511 grams of mutton, 251 grams of dough and 25 grams of baking powder. Seasoning? 151g of big oil, 11g of alkali, 11g of aniseed, 12g of cooking wine and 11 of salt.