Cumin mutton is characterized by soft texture, spicy and salty flavor, and strong cumin flavor. 300g of mutton, 50g of cumin 1 5g, 50g of bamboo shoots, 50g of oil1500g (about 75g), 20g of cooking wine, 0g of salt15g of sugar15g, 30g of eggs, 7g of monosodium glutamate, 30g of hot sauce, The production process is 1. Slice mutton into a bowl, add eggs, starch and noodles, and paste evenly. 2, spoon oil, wait until the oil is five mature, cut the meat slices, and pour out the bamboo shoots together. Leave the oil in the original spoon, add hot sauce, salt, sugar, monosodium glutamate, cooking wine, cumin and soup, pour in sliced meat and bamboo shoots, stir the spoon and pour in sesame oil, and serve. The characteristics of braised mutton 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. The raw material is 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. Cutting and matching in the production process: wash the lamb ribs and cut them into 4 cm square pieces. 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. Stir-fry: Heat a wok, add soybean oil to heat it, add onion and stir-fry ginger slices to make them fragrant, then add mutton and stir-fry, and then add Shaoxing wine and sugar to stir-fry 1 minute. Lamb chops are characterized by tender outside and tender inside, crispy outside and fragrant inside. Raw lamb chops 12, vermicelli 100g, scorpion 12, eggs 1, a little flour and sesame seeds, paper flowers 12, monosodium glutamate and salt and pepper. The production process is 1. Chop the lamb chops into 6 cm long pieces, cook them in a pot with seasoning, take them out, pat them evenly with flour, spread the egg liquid evenly on each lamb chop, sprinkle with sesame seeds and stick them firmly for later use. 2. Put the oil in the pot. When the fire is 70% hot, put in the lamb chops, fry them until they are golden brown, take them out, insert the folded meal paper at the end where the bones are exposed, and put them neatly on the edge of the plate. 3. When the oil temperature rises to 80% heat, cut the 6 cm long vermicelli into the oil pan, fry it until crisp, take it out, put it in the middle of the ribs, and put the fried scorpions on the vermicelli. Stir-fried mutton with onion is fragrant and tender, and has no smell. (Beijing cuisine) Ingredients: leg of lamb (clean, 200g), scallion (20g), garlic (1 petal), pepper powder (a little), yellow wine (20g), soy sauce (50g), salt (a little), vinegar (a little) and crude oil (a little). Production process 1. Cross leg of lamb is deboned and cut into large pieces; Beijing onions are cut into rotating knives and will become thin slices after frying. 2. Mix scallion, crude oil (or lard), soy sauce, salt, wine, pepper and lamb leg slices in a bowl. 3. When the wok with cooking oil, sesame oil and chopped garlic is heated to a high temperature, pour the lamb leg slices and chopped green onion into the bowl, quickly fry them with high fire for a few times, add a little sesame oil and add vinegar to the wok. Mutton cooked from mutton is fragrant and tender. Raw mutton1000g, Nanjiang 50g, Jiu Shao 20g, red soy sauce 20g, lard1000g (consumption150g), soup 50g, streaky pork 250g, mangguangsi100g and hawthorn cake. Dry flour, soy sauce, pepper, minced garlic, sesame oil, refined salt, starch, monosodium glutamate, two soups and chopped green onion. Production process: 1. Wash the mutton, mix the red soy sauce with dry starch, spread it on the mutton skin, fry it in the oil pan until golden brown, and take it out. 2. Put the stir-fried mutton into a pot (with bamboo slices as the bottom), add Ertang, Jiu Shao, Nanjiang, raw garlic, refined salt, red soy sauce and pork belly (cut into pieces and stir-fried), put it on the stove, boil it with strong fire, stew it with slow fire 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 5cm long and wide/kloc-0. In a small bowl of 1, add soy sauce, monosodium glutamate, sesame oil, soup and starch water and make a bowl. 3. Boil 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 return it to the sieve. Stir-fry chopped Sichuan pepper and chopped green onion, add mutton, boil Shao wine, add bowl of sauce, mix well and serve. Mangguang Temple, hawthorn cake silk platter. Pickles: Sweet sauce casserole powder Dan is characterized by its delicate fragrance, smoothness, lightness and refreshment. The main raw material, Yangsandan (that is, flap stomach), is 2.5 kg. Seasoned chicken oil 10g, salt and monosodium glutamate 5g each, marinated shrimp oil 10g, cooking wine 10g, onion ginger 10g, shredded onion 10g, shredded ginger 5g, pepper 10g, chicken soup 2. Then wipe off the black film of mutton powder Dan by hand, wash it, put it in a boiling pot, add onion, ginger and pepper, cook for about 3 hours, take it out after cooking, remove the grease and impurities from mutton powder Dan, then wash it with warm water, cut it into triangular pieces and cook it in boiling water. (2) Put the scattered Dan pieces into a casserole, add chicken soup, boil over high fire, and skim off the floating foam. Add shredded onion, monosodium glutamate, cooking wine and salt. After the soup is boiled, simmer for 5 minutes, then pour in chicken oil and sprinkle with shredded onion and coriander. Put the marinated shrimp oil in a bowl and serve it with the sandan in the casserole. Fried mutton is characterized by no soup and tender and fragrant taste. (Beijing cuisine) Ingredients: semi-fat and semi-lean mutton (eight taels), ginger (half taels), dried onion (one tael), Beijing onion (four taels), wine (two tablespoons), sesame oil, pepper (one teaspoon each 1/4) and clear water (one cup each 1/3). 2. Wash and slice ginger and dried onion, and cut Beijing onion into sections. Add ginger slices and seasoning, stir-fry the meat for a while, praise the wine, cover with water and pepper and mix well. Cover and cook over medium heat for about eight minutes. Add sauce, sesame oil and scallion and serve. Huaiqi stewed mutton is characterized by tonic in winter, delicious taste and light sauce color. (Cantonese cuisine) Ingredients: mutton (500g), ginger slices (16.5g), medlar (20g), chicken soup (650g), monosodium glutamate (13g), refined salt (a little) and yam (40g). Production process 1. Put the mutton in water, cook it and cut it into pieces, then put it in a pot and stir-fry it with ginger slices. Second, put the mutton into the tile, add yam, medlar, chicken soup, monosodium glutamate and refined salt, and steam for two hours. Mutton stew soup is characterized by tender meat and mellow taste. Raw mutton with bones, cut into pieces, 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 in a water pot to boil, skim off the blood foam, add seasoning, salt, pepper and onion strips, stew over low heat and take out the meat. 2. Put the original soup into the pot, add water to dilute it, add salt noodles, pepper noodles, ginger noodles, chopped green onion and coriander to boil the soup, and then put the mutton slices (or slices) into the bowl. Mutton boiled winter melon soup is characterized by fat and rotten, light and palatable. Raw melon is three taels a catty; One or two oils; Mutton is two; Chopped onions; Soy sauce is five yuan; Ten capsules of monosodium glutamate; Refined salt San Qian; A parsley; The production process of sesame oil is as follows: firstly, the wax gourd is peeled, washed and cut into ribs. Put the wok on a big fire, heat it with cooking oil, stir-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 until the wax gourd is soft and rotten, pat off the floating foam when taking out the wok, sprinkle with monosodium glutamate, sprinkle with a little sesame oil and sprinkle with coriander, and serve. Mix more soup to get mutton and winter melon soup. Braised mutton features delicious color raw mutton with skin 1000g. Accessories: 5 grams of green garlic leaves, 50 grams of ginger, onion knot10g, Shaoxing wine100g, red soy sauce150g, rock sugar100g, 5 grams of refined salt and 2 pieces of monosodium glutamate. 5 grams, water starch 15 grams. The production process is 1. Put the mutton in a clear water pot, boil it over medium heat, then take it out and wash it. Cut the green garlic leaves into sections for use. 2. Put mutton, Shaoxing wine, red soy sauce, salt, onion and ginger slices (broken) into the pot, add water to drown the meat slices, boil them with strong fire, skim off the floating powder, add rock sugar and stew for about 3 hours. When they are crisp, take them out, remove the bones and replace them with 3. 5 cm square, then put it in the juice pot and thicken the juice with strong fire. When it is thick, add monosodium glutamate and green garlic leaves, thicken with water starch and boil. Shishankou mutton is characterized by golden color, neat plate, crisp and rotten meat, refreshing and lubricating, fragrant and delicious. Ingredients: mutton with belt cartilage (mutton brisket is the best) 1000g, sesame oil 250g, fermented milk 15g, column sauce 2g, soy sauce 5g, salt 3g, sugar 3g, monosodium glutamate 3g, pepper 2g, Shaoxing wine 20g, ginger 50g and Shaoxing wine 20g. 2. Heat the wok on high fire, add palm oil, heat it to 80%, fry the mutton slices in the oil pan until they are slightly golden yellow, pour them into the hedge, and then rinse the oil with clear water. 3. Heat a wok with high fire, pour in sesame oil, and add ginger (minced), onion, garlic, star anise, cinnamon, dried tangerine peel, fermented milk, column sauce, etc. Stir well, stir fry, then add mutton, pour Shao wine, add water, soy sauce, salt, sugar, monosodium glutamate, pepper and stir. 4. Cut the cooked mutton into dices with the skin facing down and the meat facing the side, arrange them neatly in a bowl, add the raw juice, steam it in a cage until it is cooked, pour the raw juice, buckle the mutton into a plate, add the soup and wet raw flour twice to the raw juice, thicken it evenly, pour it on the mutton noodles, and sprinkle a little fried sesame seeds and chopped green onion.