Question 2: How should mutton be braised in brown sauce to taste better? Raw materials:
500g of lamb chops, 20g of carrots, 50g of green garlic, 30g of soybean oil, 30g of Chinese liquor, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anises.
Production process:
1, cutting and matching:
Wash the mutton ribs and cut them into small pieces 4 cm square. Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, take it out and wash it with water. Wash carrots and slice them.
2. Cooking:
Heat a wok, add soybean oil to heat it, add ginger slices and scallion and stir-fry until fragrant, then add mutton, Shaoxing wine and sugar and stir-fry 1 min.
Features:
This dish is a famous dish in the Central Plains of China. Mutton is rich in nutrition. As long as it is cooked properly, it can remove its fishy smell and retain its flavor. Vegetable soup has delicious fresh meat, ruddy color and rich aroma, and is a good accompaniment to meals and wine. But also rich in nutrition, nourishing and strengthening the body.
2 "Braised mutton"
Materials:
Mutton (1 lb), carrot (1), dried onion (10 or more), carrot (1/2), soy sauce (1-kloc-0//2 tablespoons), salt (2 tablespoons)
Exercise:
1 & gt； Wash the mutton from the water, put it into white radish pieces and cook until the mutton is 5% mature. Take out the white radish and discard it.
2> Carrots are peeled and cut into pieces, and dried onions are peeled and preserved.
3> Heat 1 tbsp oil, saute dried onion and mutton, add seasoning and water, bring to a boil, and then cook over medium heat.
4> Add carrot pieces and stew until rotten. Concentrated juice, served on a plate.
3 "Braised mutton"
Features: Soft and delicious.
Ingredients: 250g of cooked lamb loin, 5g of auricularia auricula15g, 5g of magnolia officinalis slices15g, 0g of daylily15g, shredded onion, 5g of shredded ginger and 25g of gouache.
Composition:
Salt water 5g, soy sauce 15g, monosodium glutamate 1g, cooking wine 10g, peanut oil 750g (about 50g) and soup 250g.
Method:
1, cut the mutton into elephant-eye pieces, put them into the paste made of starch and soy sauce, and mix well.
2. light the pot. When it is 60% hot, cut the mutton into pieces, fry it into persimmon yellow, remove it and drain it.
3. Leave a little oil in the pot, put it on the fire, add shredded ginger and fry until cooked, then add mutton, ingredients, condiments and soup to boil, and serve after the juice is thick and rotten.
Question 3: What is the mutton cooked with? 1 Slice mutton and radish into thin slices.
Heat oil in a pan, add onion, ginger, garlic and pepper, stir-fry, pour mutton, stir-fry with cooking wine, and stir-fry white radish to taste.
Pour a proper amount of water into the pot. When one third of the water is left in the pot, add monosodium glutamate and pepper and mix well. Uh, original
500g of mutton, 250g of ginger, 50g of angelica150g, 2g of pepper noodles, 50g of onion, 20g of cooking wine and 3g of salt.
working methods
1, angelica sinensis and ginger are washed with clear water and cut into large pieces;
2. Boning the mutton, removing fascia, boiling water to remove blood, taking it out and cooling it, and cutting it into 5cm long and 2cm wide.
1 cm thick strip;
3. Add a proper amount of water into the casserole, put the chopped mutton, angelica and ginger into the pot, and after the fire boils,
Beat off the foam and use 1 hour until the mutton is cooked.
Others:
"Warm whole lamb soup".
Ingredients: 500 grams of mutton, 250 grams of sheep belly and 200 grams of sheep blood.
Ingredients: radish1200g, angelica 25g, codonopsis pilosula 25g, adenophora adenophora 200g, swill oil 200g, a little green pepper sesame oil, and one seasoning package.
Practice: 1. First, remove the water from mutton and tripe. Put 200 grams of lard in the pot. When the oil melts, add mutton and tripe and stir fry, then add fresh soup. After the soup is boiled, add Angelica sinensis, Codonopsis pilosula and Adenophora adenophora, and stew with high fire. When the soup boils again, add the seasoning bag (which contains star anise, pepper, dried sea pepper, ginger, onion, etc.). 2. In the process of mutton soup stew, cut the green pepper into granules and put it in a small dish filled with sesame oil, which will drown the granules. One oil dish per person. 3. When the mutton is stewed to 1 hour, add radish and add some salt. Then continue to stew, wait until the mutton and tripe are cooked, then put the sheep blood and monosodium glutamate, stir a little, then serve, take out the oil dish and eat.
Features: the soup is delicious, the mutton is cooked thoroughly, and it melts in the mouth. It's a fresh meat dish that makes you memorable.
Practice of mutton soup in winter and introduction of nourishing food
Nourishing effect: mutton soup is hot, which can warm the stomach and keep out the cold, but it is easy to get angry if you drink too much.
Features: bright color, milky white; The soup is beautiful and nutritious; Not fishy and delicious.
Method: Wash the mutton and mutton skeleton first, and then do some treatment on the mutton offal. Cook the mutton and mutton offal in a pot, add some onions and ginger (not suitable for enlarging the ingredients, cook the mutton and mutton offal, and then take them out and cut them into pieces for later use.
Put the sheep skeleton in a pot, put water, ok, and fire, cook for about an hour, and remove some impurities floating on it. The soup is purer at this time. Add some onion and ginger and continue to cook. When the soup is milky white, it is like milk. You must be willing to spend time cooking soup.
Put chopped mutton and mutton offal into a bowl, add chopped green onion, coriander, garlic and other vegetables, add appropriate amount of salt, and pour the cooked mutton soup into the bowl while it is hot.
Stewed mutton with radish.
1. Carrots don't need to be peeled, the skin is more nutritious, but you should brush the mud carefully.
2. Not suitable for eating with vinegar, tea and pumpkin. Mutton is hot, vinegar is sweet and warm, just like wine. Cooked together, it is easy to make a fire and move blood.
Stewed mutton with red dates and medlar
Ingredients: red dates, mushrooms, medlar, mutton, pepper, ginger, onion and salt.
Side dishes (optional): tofu, vermicelli, yuba, green vegetable head.
Exercise:
1, cut mutton into small pieces, blanch and drain.
2, mushrooms, medlar, red dates, softened with water. Sliced mushrooms.
3. Put pepper in the pot, add mutton, ginger slices, onions, red dates, medlar and water, and simmer for about 1 hour.
4. After the bottom of the pot is stewed, add side dishes, add salt and coriander and cook together.
Stewed mutton with winter fruit
Ingredients: 2 kg of lamb chop, 65438 kg of carrot (winter fruit) +0.5 kg.
Seasoning: 2 bowls of broth, appropriate amount of onion and ginger slices, 20 slices of pepper, appropriate amount of salt, monosodium glutamate, cooking wine and pepper.
Specific practice: wash the mutton, change the knife and cut it into 4 cm pieces, then put it in a pot and add water to boil it. Put the mutton in a pot and blanch it thoroughly. Take it out and wash it with cold water and put it on a plate for later use. Cut off the roots of big carrots, clean them, then cut them into hob blocks and put them on a plate for later use. Add two bowls of broth to the stew pot, wrap 20 pieces of pepper with gauze, and put them into the stew pot with onion and fresh ginger. Ignition, stew for 2-3 minutes, then add the scalded mutton pieces, cook with strong fire until the mutton is 70% ripe, simmer for 30 minutes, add the carrot pieces, add salt, monosodium glutamate, cooking wine and pepper to taste, and simmer for another 30 minutes. When the juice turns white and the meat and carrots are cooked, take out the flowers ... > >
Question 4: Mutton stewed with carrots. Mutton is warm in nature, benefiting qi and nourishing yin, warming the middle energizer to tonify deficiency, stimulating appetite, strengthening the body, tonifying kidney and strengthening yang, and is rich in minerals such as protein, vitamins, calcium and phosphorus, and low in cholesterol. Carrots are known as small ginseng, so Wuzhumuqin sheep meat chooses Bai Mengxing. Now Bai Mengxing has opened a shop in Tmall flagship store, and buying mutton is a direct cat.
Question 5: How to cook braised mutton? Main course and side dishes: mutton with bones, potatoes, onions, carrots, onions, ginger and garlic; Ingredients: salt, sugar, star anise powder (pepper, pepper, star anise, etc. ), monosodium glutamate, carved wine, mutton soup, soy sauce, soy sauce. Practice: 1, chop the mutton, boil it in cold water and fire, and chop the foam; Turn off the fire and simmer until it is 60% rotten; 2. Processing side dishes (potatoes, carrots-with knives, onions-horizontal silk); 3. Stir-fry the side dishes in a small oil pan and add a spoonful of mutton soup to simmer; 4. Pick up the cooked mutton slices and spread them on the side dishes, and add the carved wine to boil; 5. Remove the bouquet, add light soy sauce, light soy sauce, sugar, monosodium glutamate and aniseed, and cook over medium heat; 6. When the color turns red, simmer for 5 minutes and serve (in a glass bowl). Braised mutton take lamb ribs 1500g, wash and cut into pieces, put them in a casserole after boiling in a boiling water pot. Take 2 carrots, cut them into slices, put them in a casserole, add 2 fennel, 2 dried peppers and appropriate amount of onion, ginger, soy sauce and water, bring them to a boil with high fire, then stew them with low fire, and collect the concentrated marinade. Braised mutton pot material: 1: mutton (according to personal preference, I like to eat lamb leg and neck) 2: carrot 3: celery 4: coriander seasoning: 1: salt (moderate amount) 2: tomato sauce (moderate amount) 3: monosodium glutamate (according to personal preference) 5: chicken essence 6: pepper moderate amount (I have seen one) 2: The mutton is scalded with hot water (the mutton must be scalded with hot water), and the scalded water is left to the end. 3: Add oil to the pot, heat the garlic to choke the pot, add the scalded mutton until fragrant, add carrots, add tomato sauce and pepper, add salt and chicken essence, add the water that has soaked the mutton, and cover the pot to stew. (You can also simmer it in the pot before putting it in the pot. ) 4: Mutton can be simmered until it can be pierced with chopsticks. Stew celery for 3 minutes and sprinkle coriander on the table.
Question 6: What is the best way to stew mutton? Stewed mutton has the least nutritional loss. Mutton is warm but not dry. Warm in the middle, warm in the middle, more suitable for winter tonic. Besides radish, it can also be stewed with yam, chestnuts and walnuts, which is more nutritious. Yam is beneficial to qi and spleen and helps digestion; Chestnuts tonify the kidney and strengthen the waist, benefit the stomach and calm the liver. According to the principle of "supplementing and supplementing" in Yijing, chestnuts are still good for nourishing the brain; Walnut kernel warms lung and kidney, relieves asthma and moistens intestines. These three kinds are all stewed with mutton, which are nutritious, warm but not dry, and have a strong foundation.
Question 7: How to cook braised mutton? Thank you. Braised mutton is a flavor dish with a long history. The rotten meat is soft, and the soup is delicious and mellow. It has a unique flavor and is very popular.
From the Song Dynasty to the Ming Dynasty, they were all made at home. Cooking by a clever woman, or pushing a scarlet cart, or carrying a jar to sell along the street.
At the end of the Qing Dynasty, Hu Da Hei, the chef of the Capital of Song Dynasty, cut the mutton into pieces, hung the batter, fried it in hot oil, added the original juice soup, and added water to make the day lily. After boiling, he covered the lid and stewed it a little and put it in a sea bowl. The meat of the dish is rotten and soft, and the soup is delicious and mellow, with unique flavor, which is very popular and has since entered the market.
3 exercises 1
Food preparation
500 grams of lamb ribs. Ingredients: 20g carrot and 50g green garlic. Seasoning; 30g of soybean oil, 30g of white wine, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anise.
Various braised mutton products (23 pieces)
Production steps
1. Wash the mutton ribs and cut them into small pieces 4 cm square.
2. Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, take it out and wash it with water.
3. Wash carrots and cut into pieces.
4, the wok is on fire, simmer in the soybean oil, add the onion and ginger slices and stir fry until fragrant.
5. Simmer the mutton for 5 minutes, then add the radish and soy sauce and stir-fry until it turns red.
Exercise 2
Food preparation
Ingredients: 500g mutton, 50g radish, scallion 1 root, ginger 1 small piece, 2 tsps pepper, aniseed and cinnamon.
Seasoning: soy sauce 1 tbsp, mutton soup 2500g, cooking wine 4 tbsp, refined salt 1 tbsp.
Production steps
1. Wash mutton, rinse with blood, cut into pieces, blanch in boiling water, take out and wash.
2. Wash the radish and cut it into large pieces.
3. Wash onion and ginger, cut into sections and pat loose.
4. Boil the mutton soup in the pot, then add mutton, radish, soy sauce, salt, cooking wine, aniseed, cinnamon, ginger, onion and pepper until the meat is rotten.
Matters needing attention
When cooking this dish, you'd better choose fat and thin mutton, or you can make it with mutton brisket.
Exercise 3
Food preparation
Cooked lamb loin: 300g, clean winter bamboo shoots:15g, water-borne day lily:15g, refined salt: 4g, monosodium glutamate: 5g, Shaoxing wine:10g, water-borne fungus: 20g, eggs: half, wet starch: 20g.
Production steps
1. Cut the cooked mutton into diamond-shaped chunks, and put them into the stirred paste of 20g wet starch and10g soy sauce and mix well. Slice winter bamboo shoots for use.
2. Put the wok on the fire and add peanut oil. When it is 70% hot, cut the mutton into pieces, fry it into persimmon yellow, remove it and drain it.
3. Leave a little oil in the wok, first add onion and shredded ginger, then add mutton slices, fungus, winter bamboo shoots, daylily, refined salt, monosodium glutamate, Shaoxing wine, soy sauce ... 5g and mutton soup. When the soup thickens, add wet starch .. 5g, turn it over and put it on a plate.
Matters needing attention
1. Mutton should be cooked until soft and rotten, and it should not be cooked for a long time after it is burnt, so as not to be burnt off.
If you use raw meat to braise in soy sauce, you will lose the authentic flavor of Henan cuisine.
Exercise 4
Food preparation
Material: mutton1500g.
Ingredients: 500 grams of white radish.
Seasoning: 75g of vegetable oil, 20g of soy sauce, onion, ginger 1 5g, 4g of salt, 3g of monosodium glutamate1g, 3g of star anise, 3g of cinnamon, 5g of kaempferia kaempferia, 3g of tsaoko, 5g of dried pepper, 20g of cooking wine, 50g of coriander and 0g of sesame oil10g.
Production steps
65438+
2. Wash and peel the radish and cut it into pieces with the same size as the mutton; Wash star anise, cinnamon, kaempferia kaempferia and cardamom, put them into seasoning bag and tie them with rope.
3. Put a clean pot on a high fire, add oil and heat it to 60%, stir-fry onion and ginger, stir-fry mutton, cooking wine and soy sauce together, add fresh soup and seasoning bag to boil over high fire, stir-fry until it is 60% rotten, skim the floating foam, add radish and burn it until it is crisp (complete in shape), take out the seasoning bag and collect it on the fire.
Exercise 5
Food preparation
2.5kg lamb chop, appropriate amount of green garlic, a little salad oil, appropriate amount of salt, crystal sugar 1 tablespoon, 2g onion, ginger 1 slice, appropriate amount of garlic, 2 star anise, 2 teaspoons of pepper 1 teaspoon, 2 tablespoons of cooking wine, light soy sauce 1 tablespoon and 2 tablespoons of fragrant leaves.
Production steps
1. Wash the blood on the surface of mutton with flowing water, put it in a big basin and soak it in clear water for half an hour, changing the water two or three times during this period. After the mutton is soaked in blood, it is washed and drained for later use.
2. Put clear water in the pot and cold water in the mutton ... >>
Question 8: How to eat good ingredients for home cooking of braised mutton with ribs?
condiments
Mutton Chop
750 grams
carrot
1 root
potato
1
condiments
oil
Proper amount
salt
Proper amount
verdant
Proper amount
energy
Proper amount
sugar
Proper amount
Eight angles
two
Amomum tsao-ko
1
Mircia
1 tablet
dill
Proper amount
soybean
Proper amount
Cooking wine
Proper amount
step
1. Lamb chop
2. carrots and potatoes
Star anise, Amomum tsaoko, fragrant leaves and fennel are put into a seasoning box.
3. Wash carrots and potatoes, cut into pieces, and slice onions and ginger.
4. Wash the lamb chops, chop them, put them in a pot, blanch them with cold water, and take them out.
5. Heat hot oil in a hot pot, stir-fry rock sugar on a small fire, and stir-fry lamb chops.
6. Add soy sauce, salt and cooking wine and mix well.
7. Add onions, ginger and seasoning boxes.
8. Add the right amount of water
9. After boiling, turn the fire to 80%, then add carrots and potatoes.
10. Cook carrots and potatoes until soft and rotten.
Question 9: Braised mutton is cooked with delicious radish.