Sheep face
150g
Onion white
1
condiments
sesame oil
Proper amount
salt
Proper amount
vinegar
Proper amount
step
1. Prepare shallots.
2. Cut into filaments longitudinally and cut horizontally.
3. Take out the sheep face and cut some mutton.
Cut into thin slices.
4. Sprinkle a little salt and put a little monosodium glutamate.
Hold it gently.
Add sesame oil and vinegar.
5. Stir well, and the fragrant onion mixed with the sheep's face will be ready.
Question 2: How to eat cooked mutton noodles? How to eat cooked mutton noodles 1. Spicy sheep face.
Raw materials:
There are 1 sheep's face (about 1000g), 50g cumin grains, 100g dry red pepper and 300g small rape seeds.
Seasoning:
Salt 30g, chicken essence 10g, pepper 5g, soy sauce 10g, soy sauce 2g, cooking wine 20g, bean paste 10g, corn flour 5g, salad oil 60g, onion ginger 50g, star anise 50g and fennel 5g.
Method:
L, blanch the mutton noodles in boiling water for 5 minutes, heat the bottom oil in the pot to 40%, add bean paste, ginger, onion, star anise, pepper, cumin, angelica dahurica, fennel, groundsel, dried pepper, stir fry, add broth, mutton noodles, salt, chicken essence, cooking wine, pepper, etc. 2. Take out the marinated soup and thicken it on the sheep's face. 3. Put oil in the pot, add persimmon pepper and pepper, stir-fry until spicy, and pour it on the sheep's face. 4. The cabbage is bright green and seasoned with salt and monosodium glutamate.
PS: The sheep's face must be scraped clean and marinated slowly with low fire for a little longer.
Second, pick a sheep's face
Production materials:
Material: sheep head meat150g.
Seasoning:
3 grams of cinnamon, 25 grams of soy sauce, sugar 15 grams, 3 grams of angelica dahurica, cooking wine 15 grams, 5 grams of salt, 3 grams of star anise, 3 grams of monosodium glutamate, onion 10 grams, garlic (white skin) 10 grams, and ginger/kloc-0 grams.
Exercise:
1. Scrape the fluff and other sundries on the sheep's face (sheep's head) and wash it with clear water;
2. Boil the mutton noodles in a boiling water pot for 10 minute, then take them out and wash them with clear water;
3. Put seasonings such as soy sauce, sugar, cooking wine, aniseed, cinnamon, angelica dahurica, salt, monosodium glutamate, onion, ginger, garlic, pepper, dried pepper, etc. into a stewing pot, add soup to boil, and skim off the floating foam;
4. Put the mutton noodles in a saucepan, put them on the fire to boil, then cook them with slow fire, take them out when they are cooked thoroughly, and put them in the pot with the skin facing up;
5. Take a proper amount of original soup from the saucepan with a spoon and pour it on the roasted sheep's face.
Third, roast sheep's face
Ingredients: goat face, lettuce leaves, garlic hot sauce, cumin grains, cumin powder, dried Chili noodles, fennel powder, sesame seeds, sesame oil, Jiang Mo, celery powder, chopped cooked peanuts, wild perilla powder, egg liquid, dried starch, salt and pepper, salad oil and brine.
Exercise:
1. Wash the sheep's face and boil it in salt water. Simmer for about an hour. Take it out for later use.
2. Mix garlic Chili sauce, cumin granules, cumin powder, dried Chili noodles, fennel powder, wild perilla powder, sesame seeds, Jiang Mo, celery powder, salt and pepper, sesame oil, chopped cooked peanuts and egg liquid evenly for later use.
3. Sprinkle some dry starch on the sheep's face, pour the oil in the pot until cooked, add the sheep's face, fry it and take it out of the pot.
4. Cross-punch a cross knife with a depth of 2/3 from the inside of the sheep face, brush the pasture barbecue sauce evenly on both sides, put it in the oven, take it out after 5 minutes, and put it on the lettuce leaves.
Question 3: Can cold goat face make money? You can see more foreign new products. I saw one in America. This is very interesting. Known as unparalleled wall painting. You don't need to open a shop, you don't need to draw with strokes, and you don't need any art foundation. Ordinary people can do it. I guess there should be one in China.
Question 4: How to eat cooked mutton noodles? How to eat cooked mutton noodles? Huaiqi 1 stewed sheep head. Cut into pieces and cook: after the sheep scalp is fluffy with fire, put it in warm water to scrape off impurities, cut it into two pieces, take out the sheep brain, wash the blood, put it in a pot, add wheat straw, egg shell, wormwood and water to cook, take it out and wash it, and pour out the sewage.
2. Braised crisp: put the washed sheep's head into the pot again, add water, yam, wolfberry fruit, angelica dahurica, dried tangerine peel, ham and water chestnut meat, boil with strong fire, skim off foam and oil slick, that is, simmer the sheep's head with slow fire, take it out, remove the bones, cut the skin into pieces and put it on a plate.
3. Steaming: first put the water chestnut meat and ham in the stew pot, and then put the cut sheep head on the water chestnut. After washing yam and medlar, put them on noodles, add the original soup and soup, cover with steam for about 1 hour, take them out, add salt, monosodium glutamate and the original cup and serve. Scrape sheep's face 1. Scrape the wool and other impurities from the sheep's face (sheep's head) and wash it with clear water.
2. Boil the mutton noodles in a boiling water pot for 10 minute, then take them out and wash them with clean water;
3. Put seasonings such as soy sauce, sugar, cooking wine, aniseed, cinnamon, angelica dahurica, salt, monosodium glutamate, onion, ginger, garlic, pepper, dried pepper, etc. into a stewing pot, add soup to boil, and skim off the floating foam;
4. Put the mutton noodles in a saucepan, put them on the fire to boil, then cook them with slow fire, take them out when they are cooked thoroughly, and put them in the pot with the skin facing up;
5. Take a proper amount of original soup from the saucepan with a spoon and pour it on the roasted sheep's face. Mix mutton head with spicy sauce 1, cut the cooked mutton head into thin slices and put it in a plate. 2. Put chopped green onion, Chili oil, sesame oil, sugar, refined salt and monosodium glutamate into a bowl, pour the sauce on the sheep's head and mix well to get three different flavors. I hope you like it.
Question 5: How to make a half-cooked mutton noodle, which is simple and delicious.
Ingredients: cooked sheep head meat (peeled by hand and replaced with thin slices)
Ingredients: one or two pointed green peppers (cut into thick shreds); Half an onion (sliced horseshoe); A celery (cut into one-inch sections); A piece of tender ginger (sliced); 2 or 3 pickled peppers (cut into pieces); Twenty-two green onions (cut into half-inch long sections); 3 or 5 dried red peppers; Dozens of peppers; Black lobster sauce10g; 2 and 3 cloves of garlic (sliced)
Exercise:
1, stir-fry the green pepper in a hot pot (without oil), add a little salt, stir-fry and pour it out.
2. Boil vegetable oil in a hot pot, choke the pot with dried sea pepper and pepper, add garlic slices, pickled pepper, tender ginger and scallion and stir fry, stir fry mutton with high fire for 10 second, stir fry scallion, celery and green pepper (add salt according to taste) evenly, and take out the pot.
Remember: don't forget to mix onions when cooking fried mutton and the like, it can carry forward the delicious taste of mutton.
Question 6: How to eat the main ingredients of mutton head cold salad?
Sheep head meat, half coriander, chives and garlic.
Steps of cold salad of sheep head meat
1. 1.
2. Cut shallots, coriander, minced garlic, salt, Chili oil, soy sauce and vinegar into pieces and mix well in the meat.
Question 7: How to make cold mutton tongue? Ingredients: 2 pieces of mutton tongue, onion 1 root, 4 cloves of garlic, green pepper 1 teaspoon, 2 tablespoons of red pepper, soy sauce 1 tablespoon, sugar 1/2 tablespoons, vinegar 1/2 tablespoons, salt and monosodium glutamate.
Preparation: put the washed sheep tongue in a clear water pot and cook it, then take it out, about 15 minutes. You can insert it with chopsticks, as long as it can penetrate easily. Shred onion and garlic cloves for later use.
Practice: Take out the cooked mutton tongue and put it in cold boiled water. After the tongue cools, take it out and drain it, cut it into thin slices and put it on a plate. Add shredded onion, minced garlic and various seasonings, and mix well with mutton tongue.
In another pot, pour a little oil to heat it, add pepper particles to make it fragrant, turn off the heat before changing color, and pour it on the mutton tongue mixed with seasoning and mix well.
Reminder: when adding seasoning, it is recommended to put garlic paste at the end, because putting pepper oil at the end and hot oil can also make garlic paste more fragrant.
Question 8: How to make a sheep face delicious?
Raw materials:
Sheep head, water, salt, pepper, clove powder, Amomum villosum powder.
Exercise:
1, select sheep head produced in Inner Mongolia (it is * * * size, commonly known as Jieyang, which is tender and can cut out thin and large pieces of meat), soak it in cold water for 2 hours, and brush the scalp repeatedly with a board brush until it is whiter. Then break the sheep's mouth, brush it with a small brush, brush it back and forth in the water, brush out the dirty things in the mouth, nose and ears, and then wash it with fresh water twice. Drain the water and cut a long hole from the center of the scalp to the nasal bone with a knife to remove the bone after cooking;
2. Pour cold water into the pot (the amount of water should be 9 cm over the sheep's head), bring it to a boil, put the washed sheep's head into the pot one by one, and cook it for more than 1 hour until it is seven-ripe (if the meat on the sheep's face is pressed by hand, it has become slightly elastic from the original rigidity, or it has changed from hard to soft from the ear root), take it out while it is hot, and remove the skull. Disassembly method is: chop the head meat to both sides from the incision in the middle of the scalp (the head meat must be attached to the face meat, not torn off) to expose the skull, then hold the ribs with one hand, lift the skull from the nasal bone with the other hand, poke out the sheep's eye on the skull with your hand, and then cut the skull to take out the sheep's brain. Then cut off two ears (don't dig out the eye mask) and the cartilage of the mouth (with a series of horizontal stripes, commonly known as ladders) from the sheep's head meat, cut off the hairy roots on the mouth fork, and cut off the irregular meat. Then stick the tongue (commonly known as mouth strips), cut off the jawbones on both sides, completely remove the faces of two sheep with mutton and the whole tongue (each sheep head is about 1 kg of cooked meat), and soak it in cold boiled water for 1 hour to make the meat crisp, tender, white and cut;
3. Put the coarse salt in the casserole, lean on a small fire, bake it slowly (the firepower is not big, the salt particles must be kept white and not discolored), pour it on the slate and grind it into powder, and then fine. Zanthoxylum bungeanum is brewed in this way. Then salt powder, pepper powder, clove powder and Amomum villosum powder are mixed together to make salt and pepper;
4. Drain the soaked cooked sheep's head. When cutting, first put the sheep's face (skin down) on the chopping board, hold the sheep's face in the left hand, and hold the knife in the right hand, with the blade facing outward and the back facing inward, inclined at an angle of 20, and cut one piece every 1.5mm to form a thin and steep blade. The sheep's tongue was also cut into the same pieces. Others, such as sheep's eyes, sheep's ears and cartilage (sheep's brain is not cut), are all cut into thin slices with a knife. After slicing, put it into a plate according to different parts, sprinkle with salt and pepper (if it is different, it will make the mutton soft and weak).
Question 9: How to eat good ingredients for sheep face?
Sheep head 1000g
condiments
Rapeseed moss
300 grams
condiment
salad oil
60 grams
salt
10g
chicken essence
10g
verdant
50 grams
energy
50 grams
Eight angles
10g
Sichuan pepper
3 grams
Cooking wine
20 grams
Light soy sauce
10g
dark soy sauce
2 grams
Thick bean paste
10g
dill
50 grams
pepper
100g
pepper
5 grams
corn starch
5 grams
Fennel seed
5 grams
Angelica dahurica root
3 grams
sweet pepper
5 grams
residual sauce
100g
The method of red roasting sheep's face
65438+
2. Take out the marinated soup and thicken it on the sheep's face.
3. Put oil in the pot, add persimmon pepper and pepper, stir-fry until spicy, and pour it on the sheep's face.
4. The rapeseed kernel is bright green and seasoned with salt and monosodium glutamate.
Question 10: the method of frying sheep noodles, how to make them delicious, and the home-cooked materials of frying sheep noodles.
condiments
Sheep face
Proper amount
pepper
Proper amount
pepper
Proper amount
carrot
Proper amount
energy
Proper amount
Chopped green onions
Proper amount
garlic
Proper amount
step
1. The materials are ready.
2. Stir-fry dried red pepper, chopped green onion, garlic and ginger.
3. Add carrots and fried peppers.
4. Add the goat meat.
Add soy sauce
6. It tastes fresh when you put it in.
7. the pot is out.