Xining menu mutton spectrum introduces that the meat is very soft and rotten, sour, spicy, fresh and fragrant.
material
Ingredients: 2 kg of tenderloin with bone, coriander 5 yuan, onion 5 yuan, shredded ginger 3 yuan, minced garlic 2 yuan, 2 portions of aniseed, 2 portions of Chinese prickly ash cinnamon, fennel 1 portion, Chinese prickly ash 1 portion, vinegar 1.2 yuan, Shaoxing wine 1 yuan, monosodium glutamate 2.
working methods
1. Cut the tenderloin into pieces two inches long and five minutes wide, and wash it with clear water. Wash and disinfect coriander and cut it in half. Onions and San Qian are cut into one-inch long sections and cut into two yuan at the end;
2. Add chopped green onion, minced garlic and coriander. Paired sauces such as soy sauce, monosodium glutamate, pepper, sesame oil and Chili oil;
3. Pour 2 kg of water into the pot, add the mutton to boil, skim off the floating foam, remove the meat and wash it. Then, change three Jin of water to boil, and add mutton, aniseed, pepper, fennel, cinnamon, onion, ginger, Shaoxing wine and refined salt. After the soup is boiled again, cover the pot and cook on low heat until the meat is rotten. Take out the meat, put it on a plate and dip it in the sauce.
Xining recipe zhi Niang pi material
Ingredients: flour, water, a little alkaline flour, a little vegetable oil.
Seasoning: garlic paste, oil pepper, soy sauce, vinegar, salt and monosodium glutamate.
Side dishes: mung bean sprouts
working methods
1, water and flour are stirred into a paste, two fingers pinch some alkaline noodles and put them in, and stir well.
2, add water to the steamer to boil, put oil paper in the steamer, pour the batter with a spoon, and turn the pan to make the batter thin and even.
3, steam for ten minutes, put forward the steaming grate, pour out the steamed stuffed skin and brush a layer of oil.
4. Do this several times until the batter is steamed. Put the steamed stuffed skin in the refrigerator for a while.
5. Blanch the mung bean sprouts, plug the skin and cut into strips, and add garlic, oil pepper, soy sauce, vinegar, salt and monosodium glutamate.
skill
It looks like a simple snack, but it is not. The first is the ratio of water to flour, which is really difficult to grasp. Too much flour is too hard and too much water is not good. I tried again and again and succeeded by feeling. According to my personal experience, the batter is a little thicker than the camellia oil I usually drink. If there is no oiled paper, use a thinner plate and brush it with oil. The finished product cannot be refrigerated. Mung bean sprouts can also be replaced with their favorite vegetables.
Xining special spicy yak beef jerky material
800 grams of yak meat (or beef ham), 30 grams of Chili powder, 20 grams of pepper powder, 30 grams of white sesame 10, 30 grams of sugar, 5 grams of soy sauce 10 and vinegar.
working methods
1. yak meat is soaked in clear water and soaked in bloodletting water.
2. Cut into thick strips, which will shrink after boiling, but not too much.
3. Pour water into the pot and add fragrant leaves, pepper and ginger slices.
4. Put the beef in cold water, add cooking wine, boil it without cover, and skim off the floating foam. Cover and continue to cook for about 30 minutes.
After 5.30 minutes, take out the beef and dry it for use.
6. Wash the pot, drain the oil, heat it on low heat, and put the beef strips.
7. Don't fry for too long, the skin is crisp and black. If it takes too long, it will lose its internal moisture and taste.
8. Prepare pepper, pepper powder and sugar.
9. Leave a little base oil in the pot, add the soup and heat it on low heat.
10. After the sugar melts, boil it into caramel.
1 1. Add pepper powder and Chili powder.