Question 2: Mutton and what vegetables stir-fry common mutton recipes
First, carrot roast mutton materials: mutton, carrots. Seasoning: cooking wine, soy sauce, sugar, salt, ginger slices, dried peppers, cloves, cumin and orange peel.
Practice: 1. Wash the mutton and cut it into pieces, blanch it in a boiling water pot, and then take it out to control the water; Wash carrots, peel them and cut them into hob blocks. 2. Heat the wok, pour in proper amount of oil, stir-fry dried Chili, ginger slices, cloves, cumin and orange peel first, then add mutton, and pour in cooking wine, soy sauce, sugar and salt to stir-fry evenly. 3. After the mutton is colored, pour a proper amount of water into the mutton. Stew for more than an hour. After the fire boils, turn to low heat and stew for about an hour. 4. After waiting for an hour, pour in carrots and continue to stew until the soup thickens and the carrots become tender.
Second, toothpick mutton raw materials: mutton 400g. Marinade: onion, ginger, cooking wine, oil and salt. Seasoning: a spoonful of cumin powder, a spoonful of Chili powder and a spoonful of cooked sesame seeds. Practice: 1. Cut the mutton into large pieces and marinate it for at least an hour. 2. Mix cumin powder and Chili powder. 3. The toothpick is brewed with boiling water at least half an hour in advance; 4. Marinated mutton is worn on toothpicks; 5. Heat the oil in the pot, pour the mutton into the pot at about 70% heat, fry until it changes color, remove the hot oil and pour the mutton, and continue to fry until the surface is golden. 6. Leave a little base oil in the pot, pour in Chili cumin powder and stir well, pour in mutton and stir well, turn off the fire, sprinkle with sesame seeds and mix well.
Location of mutton butterfly steak: the spine with internal and external ridges is finely sliced and processed, so it is called butterfly steak because it looks like a butterfly. Cooking method: the best combination of frying, roasting and stewing: Chili, onion, radish and cumin taste characteristics: tender meat, bone marrow, easy to digest and absorb. The contents of calcium, iron, zinc and selenium are quite rich in nutritional value: they can replenish deficiency, blood, kidney and cold. High calcium content helps children's bone growth. Recommended recipe: secret black pepper lamb chops. Ingredients: 3 butterfly ribs (about 2 cm), onion (medium size), 1 garlic, 6 asparagus petals, 9 pieces of black pepper, a little black pepper, a little vanilla salt (specially roasted mutton, the bottle says "roasted mutton"), 50g of butter, 50ml of red wine, 1 tablespoon of starch. Practice: 1. Chop half an onion, grind garlic into mud and pour it on the lamb chops, then add salt, red wine, starch, black pepper, chopped black pepper, vanilla salt and so on. Seal with plastic wrap for 30 minutes. 2. Wash asparagus, blanch it in salt water 10 second, then take it out and soak it in ice water. 3. The other half of the onion is shredded for use; Melt the butter in a pan over low heat, then stir-fry the lamb chops for 2 minutes, then turn over, add shredded onion and stir-fry for 2 minutes, sprinkle with a little black pepper and turn over, then add asparagus and stir-fry for 2 minutes. If it's too much trouble to cook mutton yourself, you can also buy ready-made Qiming mutton cooked food and mutton snack food, which is very convenient.
Question 3: What dishes are delicious when mutton is fried, and how to stir-fry braised mutton?
Special mutton is rich in nutrition. As long as it is cooked properly, it can remove its fishy smell and retain its flavor. The vegetable soup is delicious in meat, ruddy in color and rich in aroma.
Raw materials?
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.
Production process?
Cut and match: 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. Cooking: Heat a wok, add soybean oil to heat it, add onion and ginger slices to stir fry until fragrant, and then add mutton.
Stir-fry, then stir-fry with Shaoxing wine and sugar 1 min.
Special lamb chops are tender outside and crisp and fragrant inside.
Raw materials?
Lamb chop 12, vermicelli 100g, scorpion 12, egg 1, a little flour and sesame, paper flower 12, monosodium glutamate and salt and pepper.
Production process?
1. Chop the 6 cm long lamb chops, season them in a pot and cook them. Take it out and pat it evenly with flour. Spread the egg mixture evenly on each lamb chop, sprinkle with sesame seeds and stick it 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.
Raw materials:
Lamb chops, celery, carrots, eggs. Salt, chicken essence, cooking wine, tender meat powder, sugar, flour, starch, garlic, fermented bean curd.
Exercise:
1. Wash the ribs, cut them into 6 cm long sections, put them in a container, add celery, carrot, garlic paste, cooking wine, salt, sugar, chicken essence, fermented bean curd and tender meat powder, mix well and marinate for a while; []
2. Beat the eggs into a bowl, add a proper amount of flour and starch, add a little vegetable oil, stir them into paste, take out the ribs, put them into the egg liquid, paste them evenly with flour, then dip them in dry starch, light them in a pot, pour in oil, and fry them one by one until the surface is crisp.
Features:
Golden red color, garlic fragrance, fragrant outside and tender inside.
Mutton sparerib vermicelli soup
Raw materials:
500g lamb chops, 50g dried vermicelli, appropriate amounts of onion, ginger, garlic, vinegar and coriander, and a little peanut oil.
Making:
1, wash lamb chops and cut into pieces; Chop onions; Shred ginger; Wash coriander and cut into small pieces.
2. Set the pot on fire, add peanut oil to heat it, add garlic to saute until fragrant, pour in lamb chops and stir fry until dry, add a little vinegar, add a proper amount of water, shredded ginger and chopped green onion, boil over high fire, skim the floating foam, simmer for 2 hours instead, add vermicelli soaked in boiling water, sprinkle with coriander and boil again.
Features: the mutton is fresh and rotten, and the vermicelli is soft and smooth.
Roasted vanilla lamb chops with mint sauce
Materials: [prepared copies: 3 copies]
200g of dried bread crumbs, 50g of chives, 20g of mint leaves, minced garlic 1 0g, lemon 1 g, five-bone lamb chops1g, 3g of vanilla sauce, 50ml of dry white wine, 5g of sugar/kloc-0, and lemon juice/kloc-0.
Method:
① After the ribs and membranes on the surface of the five-bone lamb chops are removed, cross the fat. Chop mint leaves for later use.
(2) Stir-fry the dried bread crumbs with low fire, add vanilla sauce, chopped green onion, minced garlic, minced mint, lemon juice and butter, stir evenly, spread them evenly on the lamb chops, bake them in the oven until the lamb chops are cooked (the temperature in the meat is between 55℃ and 70℃), take them out and let them stand 10 min-10.
(3) Heat a small saucepan, stir-fry chopped onion and butter, then add chopped mint leaves, boil white wine, squeeze in fresh lemon juice, add sugar and vegetables to boil and adjust the taste, and then add frozen diced butter to the juice and stir well. This is mint sauce.
(4) Dishing: First, put the cooked broccoli in a dish, pour the mint sauce on it, put the vanilla lamb chops on it, or cut the lamb chops of different sizes along the bone seam as needed.
Xiexi mutton chop
Special lamb chops are tender outside and crisp and fragrant inside.
raw material
There are 12 lamb chops, 100g vermicelli, 12 scorpions, 1 eggs, a little flour and sesame seeds, 12 paper flowers, monosodium glutamate, ... >>
Question 4: What dish is used to stir-fry mutton? Shacha mutton fried spinach.
material
100g mutton, 200g spinach, 1 garlic, 1/2 peppers, a little shredded ginger, 1 tablespoon shacha sauce, 1 teaspoon oyster sauce, 1 teaspoon salt and 65438 chicken powder.
working methods
1. Wash the mutton and cut into pieces. Grab with white powder, oyster sauce and sand tea sauce and marinate for about 20 minutes.
2. Wash spinach and cut into sections, wash garlic and cut into sections, wash pepper and cut into sections, wash ginger and cut into sections, and wash onion and cut into sections for later use.
3. Take out the oil pan, heat the oil temperature to about 150℃, put the mutton slices with the method of 1 into the pan until the surface turns white, and take them out for later use.
4. Take another pot, add a proper amount of oil to heat it, add the water spinach in method 2, stir-fry over high fire until the leaves of the water spinach are soft, add salt and stir-fry evenly, and take it out for later use.
5. Take a new pot, add a proper amount of oil to heat it, add minced garlic, shredded pepper, shredded ginger and shredded onion in the second method and stir-fry until cooked, then add sliced mutton, salt and chicken powder in the third method and thicken with white powder.
6. Pour the method 6 on the water spinach of the method 4.
Question 5: What's delicious about mutton stir-fry? Fried mutton with onion, fried mutton with onion and coriander, shredded mutton with onion and carrot, braised mutton with pumpkin and celery, fried mutton with cucumber and mushroom.
Question 6: What kind of vegetables and mutton are best fried? If it is a stew, it is recommended to match it with radish or potatoes and onions. If fried, I suggest coriander, onion, cumin and sesame. It is delicious. Smells like mutton kebabs. Or simply use onions to make onions and raise sheep to eat meat.
Question 7: What's delicious about stir-fried mutton? Fried mutton with onion, fried mutton with coriander and onion, shredded carrot and mutton, stewed mutton with pumpkin and celery, fried mutton with cucumber and mushroom.
Question 8: When eating mutton, you can mix it with some cool vegetables, such as white gourd, loofah, rape, spinach, Chinese cabbage, Flammulina velutipes, lotus root, water bamboo, Chinese cabbage and so on. , can play the role of cooling, detoxification, fire, not only can make use of the nourishing effect of mutton, but also can eliminate the heat of mutton. If conditions permit, you can also put some lotus plumule, which has the effect of clearing heart and purging fire.
Many people who like spicy food are used to putting some peppers, peppers, fennel and so on. When the mutton is cooked, the seasoning tastes heavier and the smell of mutton can be removed. However, these warm, spicy and hot condiments will aggravate the degree of mutton "getting angry" and may also cause gastrointestinal tract.
In fact, you can put some peeled ginger, cumin and other spices to prevent the odor. Ginger skin is pungent and cool, and has the functions of dispersing fire, clearing away heat, relieving pain and expelling wind. Cooking with mutton can not only remove the smell of mutton, but also inhibit the dryness and heat of mutton. Cumin, also known as rest fennel, has a strong aroma and is suitable for cooking with mutton. It can not only help to remove the smell of mutton, but also play the role of regulating qi, appetizing, expelling wind and relieving pain.
If conditions permit, you can also add mutton1000g and licorice10g, as well as a proper amount of cooking wine and ginger, and cook them together to eliminate their fishy smell.
Question 9: What dish does mutton stew with? It's usually radish vermicelli mutton soup.
The practice is as follows
Recipe practice:
1. Wash the leg of lamb, carefully take it out with a knife and cut it into pieces.
2. Blanch the meat and bones together.
3. Peel the radish and cut it into large pieces, slice the ginger and cut the onion into large pieces.
4. Wash the vermicelli and soak it in warm water. Tear the cabbage leaves into large pieces and wash them for later use.
5. Take a casserole, add sheep bones and mutton, ginger, onion, and enough water.
6. After the fire is boiled, add cooking wine and stew for one and a half hours on low heat until the soup is milky white.
7. Add the radish pieces and stew for another 30 minutes until the radish is rotten and add salt.
8. add cabbage.
9. Add the soaked vermicelli and stew for 5 minutes.
10. Add coriander after cooking.
Question 10: braised mutton is cooked with delicious radish.