The practice of stewing mutton
Ingredients: mutton brisket, pepper, star anise, scraped skin, carrot, horseshoe, bamboo pole, etc.
Exercise:
1, put the bought mutton brisket in hot water, boil the dirty things in the mutton, cook until the water surface floats with a layer of foam, and then fish it up.
2. Roast the drained mutton in a dry pot, simmer until the oil comes out, and then pick up and wash the pot. After the above two steps, mutton has no shy smell.
3, add a little oil to the oil pan, saute garlic, ginger, scraped skin, red dates, fragrant leaves, pepper and star anise.
4. Stir-fry the processed mutton in the oil pan. Stir-fry and pour in half a bowl (about 150ml) of white wine.
5. Mutton tastes delicious.
6. Pour the seasonings mixed with fermented bean curd, pillar sauce, noodle sauce, peanut butter and chicken essence into the pot for stewing.
7. In order to make mutton delicious, in addition to seasoning, add a little rock sugar.
8. In another pot, make soup with bamboo and rattan, radish, horseshoe and candied dates.
9. Stew in the pot for about an hour and a half.
Method for making cumin mutton
Raw materials: mutton slices, cumin grains, cumin powder, soy sauce, sugar, salt, onion, egg white, cooking wine, chives, etc.
Exercise:
1. Slice mutton, rinse it with clear water for five minutes to remove blood, then add egg white and cooking wine, grab it and marinate it for 20 minutes. Slice the onion and cut the chives into 3-4 cm long sections for later use.
2. Heat the wok until you can feel the obvious hot air when you put it on it by hand, then add the right amount of oil, add the mutton slices and slide it away quickly. Stir-fry until the meat slices change color.
3. Reheat the remaining oil in the pot, add onion and stir-fry until it is 40% hot, then add the previously fried mutton slices, add soy sauce, cumin grains, salt and sugar, stir-fry until the fragrance overflows, and finally sprinkle cumin powder and chives to serve.
The method of frying mutton with onion
Ingredients: sliced mutton, scallion, soy sauce, rice vinegar, sugar, salt, coriander, etc.
Exercise:
1. First cut the green onion into oblique slices, wash the coriander and cut it into short sections of about 3 cm for later use.
2. When the oil pan is heated to 50% heat, add the mutton slices and stir fry quickly.
3. When the mutton slices begin to turn white, add green onions, add soy sauce, sugar and salt, and stir well until the meat slices turn white.
4. After the mutton is cooked, pour the rice vinegar, add the coriander section and stir-fry evenly, then immediately take it out of the pot.
Mutton practice
Roasted mutton strips
material
Mutton 300g, scallion 1 root, leek 1 root, ginger 1 small piece, appropriate amount of aniseed and starch. Note: The ingredients can be made as appropriate, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon cooking wine and 0.5 teaspoon monosodium glutamate.
working methods
1. The mutton is soaked in clear water, drained, washed, cooked in a boiling pot, taken out and cooled; Wash and cut shallots, and wash and slice ginger;
2. Peel the mutton, cut it into strips across the meat line and put it neatly in a bowl;
3. Put 3 teaspoons of sesame oil in the pot, heat it, add aniseed, onion and ginger slices, stir-fry until fragrant, then add cooking wine and soy sauce, and cook the meat soup; After the soup is boiled, pour it into a bowl filled with meat strips, put it in a steamer and steam for 25 minutes, then clip off the aniseed, green onion and ginger slices;
4. Pour the meat strips and the original soup of steamed meat into the wok (don't break the meat strips up), bring them to a boil over high heat, and add soy sauce.
pay attention to
The meat is golden yellow and delicious. Be careful when turning the spoon, don't scatter the meat strips.
Mutton finger food rice
Recipe introduction
I always like delicious rice, vegetable rice, watercress rice, seafood rice, beef rice and sausage and cheese rice. I cooked my own original lamb chop rice for my family today.
Ingredients: 2 cups of rice, 2 large sheep bones (leg bones), half onion and half radish.
Ingredients: a little salt, a little soy sauce, a little sugar and a little starch.
working methods
1, blanch the sheep bone in boiling water, directly put the onion and radish together with water into a crock and cook for 3 hours.
Don't cut onions and radishes, put them in the whole pot.
3. Add a little salt to the cooked mutton bone soup and cook the rice directly.
4. Cut the cooked radish into pieces and cut the onion into small pieces.
5, another fire, pour the onion and sheep bone soup into the pot, add the right amount of soy sauce and sugar, boil, and then pour the right amount of water starch to thicken.
6. Put the rice on the plate, put the cut radish and sheep bone, and pour the thick sheep bone juice.
Braised mutton with onion
material
Lamb ribs, onion, ginger, vegetables, salt, cooking wine, soy sauce, monosodium glutamate, chicken essence, pepper.
working methods
1. Wash off the blood stains on the lamb ribs, add onion and cooking wine into the clear water, cook until the growth stops, take out and cut into large pieces; Cut the green onion into sections; Please take it off and wash it.
2. Put clear oil in the pot, add green onions, fry until golden brown, and take out; Take a pot mat, first arrange the fried green onions on the pot mat, and then arrange the mutton slices neatly on the pot mat.
3. Stir-fry ginger with scallion oil in the pot, put the mutton soup, put the arranged mutton, cooking wine, salt, pepper, soy sauce and chicken essence, stir-fry the mutton with low fire until it is rotten, add monosodium glutamate to taste, take out the pot mat and buckle the mutton in the plate. Thicken the juice left in the pot and pour it on the mutton. Surround the edge with fried vegetables
Braised Melaleuca Mutton
material
Ingredients: boneless lamb chops 250g, pickled cabbage 750g, ingredients: pumpkin, celery, fish paste, seasonings: beef bone soup, salt, soy sauce, sesame oil and sesame oil.
working methods
1. Carve the pumpkin into a fan shape, brew it with fish paste and steam it.
2, the mutton is cooked, the knife is replaced by a bowl, and the sauerkraut is steamed.
3. Pour the steamed mutton and sauerkraut into the dish, and put the "jade fan" and celery on the side. Thicken the original juice and pour in sesame oil.
skill
The key to production is to master the steaming time of mutton.
steamed mutton
Ingredients: mutton, flour, green onion, fresh ginger, coriander, salt, monosodium glutamate, pepper aniseed oil and vegetable oil.
Exercise:
1. Chop the mutton with bones into small pieces, mix well with refined salt and monosodium glutamate, add pepper aniseed oil and appropriate amount of flour, put it in a small bowl, put green onions and fresh ginger on it, and then steam it in a cage.
2. When eating, you can sprinkle some parsley. Ningxia locals generally eat dry buns.
Stewed mutton
Ingredients: mutton with bone 1 kg, potato100g, green radish100g, carrot, onion, ginger and pepper 50g. White pepper is just right.
Exercise:
1. Take out the leg of lamb with boiling water, put it in a soup pot, add appropriate amount of water, add appropriate amount of pepper (if you are afraid of eating pepper, you can wrap it in gauze, and pepper can remove the fishy smell of mutton well), and heat it over high fire.
2. While stewing mutton, handle other ingredients. Cut the onion into sections, cut the ginger into large pieces and mash it, and peel and cut the radish into large pieces.
3, ginger is best shot very broken, so that the ginger juice can be boiled out, and the soup will absorb the ginger juice, which is slightly spicy, cool and delicious.
4. Add all the ingredients into the soup, bring it to a boil with high fire, skim off the foam, and turn to low heat and cook slowly for at least 1 min.
5, after the pot, add salt and white pepper, add some parsley.
Casserole cunpai
Ingredients: Pork, Radix Angelicae Dahuricae, Radix Adenophorae, Fructus Lycii, Green Red, Jiao Jiao, Ginger, Garlic, Star anise and Zanthoxylum bungeanum.
Exercise:
1. Cut the mutton and blanch it for later use. Cut green pepper, ginger, onion and garlic. Illicium verum and Zanthoxylum bungeanum are packed for use. Radix Angelicae Dahuricae, Radix Adenophorae and Fructus Lycii are soaked in warm water.
2, casserole fire, put a little base oil, go to the pond to stir-fry the sugar color, and then stir-fry the mutton evenly. Adding appropriate amount of broth, and adding Radix Angelicae Dahuricae, Radix Adenophorae and Fructus Lycii. Boil in warm water for an hour.
3. Put the green and red peppers in front of the pot. Pour some sesame oil. Put it in a cooked casserole.
Assorted mutton
Ingredients: 200g of lamb tenderloin or cucumber strips (a part of sheep hind legs), 3g of refined salt, 2g of fresh ginger, 0g of chicken oil100g (divided into several times), 50g of green pepper, 50g of magnolia tablets and 3g of Shaoxing wine monosodium glutamate.
Exercise:
1. Cut the tenderloin across the meat line into small pieces (2 cm long and 2 cm wide). Slice the ginger and put the magnolia slices together and stir well.
2. Put a large stir-fry spoon on the fire, pour the chicken oil, pour the evenly stirred tenderloin into the stir-fry spoon, turn it over a few times (about 10 second), then add the Jiang Mo, stir constantly, and add some chicken oil.
Braised leg of lamb
Ingredients: sheep hind leg 1000g, cooking oil 100g, tomato 30g, garlic cloves 30g, ginger 30g, coriander 30g, turmeric powder 3g, clove powder 2.5g, coriander seed 2.5g, cinnamon powder 2.5g, pepper 2.5g, and a little salt dried pepper.
Exercise:
1. Wash mutton and cut into pieces, marinate with a little salt for a while, wash tomatoes, blanch them with boiling water, peel, remove seeds and cut into dices; Wash ginger and garlic cloves, smash them, and wash dried peppers and cut them into sections for later use.
2. After the pot is hot, pour in the cooking oil. When the oil temperature is 6 o'clock, add the mutton and fry until the color is the highest. Remove the drain oil, onion and ginger. When the minced garlic and dried chilli are completely dried, add turmeric powder, clove powder, fragrant rapeseed powder, melon peel powder, pepper powder, fennel seed powder and diced tomatoes, stir-fry until the fragrance is overflowing, then pour in a proper amount of water to boil, add the sliced mutton, simmer for nine times with low fire, add refined salt and coriander powder, adjust the taste and cook.