2 leg of lamb, 200g dried bean curd.

condiments

Appropriate amount of oil, salt, pepper powder, sugar, soy sauce, vinegar, cooking wine, onion, aniseed, monosodium glutamate, fragrant leaves, ginger and garlic.

Exercise:

1. Soak dried beans in warm water until soft.

2 legs of lamb cut into pieces.

3. Cut the onion into chopped green onion, slice the ginger, mince the garlic, and prepare the fragrant leaves and aniseed.

4. Hot oil pan, add mutton and stir fry.

5. Add star anise and fragrant leaves and stir-fry.

6. Add chopped green onion and ginger slices and stir fry.

7. Add appropriate amount of pepper powder and stir well.

8. Pour in the right amount of soy sauce and mix well.

9. Add the right amount of sugar and mix well.

10. Pour in proper amount of vinegar and mix well.

1 1. Pour hot water instead of mutton.

12. Pour in a proper amount of cooking wine.

13. Bring the fire to the boil and skim off the floating foam.

14. Add dried beans.

15. Cover and stew for about 20 minutes, turning the cover several times in the middle.

16. When the soup is almost harvested, add a proper amount of salt to taste.

17. Finally, add minced garlic and monosodium glutamate and mix well.

Question 2: How to prepare materials for eating air-dried mutton;

Ingredients: 500g mutton (thin).

Seasoning: 5g of onion, 5g of ginger, 5g of linseed oil, 5g of Chili oil, 4g of salt, 5g of sugar, 3g of monosodium glutamate, 5g of sesame oil, 0g of cooking wine10g, 3g of pepper and 50g of peanut oil.

Characteristics of air-dried mutton:

It's delicious and fragrant.

The practice of air-dried mutton:

1. Cut the mutton into chunks (slightly thin) 5 cm long and 3 cm wide, add cooking wine and pepper and mix well for later use. 2. Put a layer of sesame oil on the bamboo pole, put the mutton slices on it neatly, and take them off after air-drying for 3 hours outdoors.

3. Put salt, sugar, pepper, pepper oil, pepper oil, monosodium glutamate and a little water into a bowl to make juice.

4. Put the oil in the pot, heat it to 70%, add the mutton slices, fry them until they are red, take them out, control the oil, leave a little base oil in the pot, put onion and ginger in the pot, pour in the fried mutton slices, then pour the juice in the bowl into the pot, pour in sesame oil and take them out.

Question 3: How to stew air-dried mutton? Cut the mutton into small pieces and add some carrots, just like copying chicken. First, put the mutton in the pot for about 20 minutes, then add some ginger and orange peel to make it smell delicious, add some wine to cook it quickly, add some vinegar to refresh yourself, and then add some pure water. You can eat delicious mutton in the pot in about an hour and a half. It can also be turned into a mutton pot.

Question 4: How to stew air-dried mutton? Cut the mutton into small pieces and add some carrots, just like copying chicken. First, put the mutton in the pot for about 20 minutes, then add some ginger, orange peel to make it smell delicious, add some wine to cook it quickly, add some vinegar to refresh yourself, and add some pure water. You can eat delicious mutton in the pot in about an hour and a half. It can also be turned into a mutton pot.

Question 5: How to eat air-dried mutton According to the tender, old and air-dried degree of mutton, it is best to cook it with clear water. After five minutes, pour out the water for the first time, then add boiling water and a little salt, and usually cook for at least one and a half hours. After cooking, put the mutton into a plate, shred the onion, add some salt and pour the broth. You can also put it aside and dip it in according to your personal needs)

Question 6: air-dried mutton, what to do after stewing, and how to stew air-dried lamb chops?

1, soak the lamb chops in warm water for a while until they are soft. 2. Cut the lamb chop into pieces, the size of which is as you like. 3. Put the sheep into the pot, add water and stew with seasoning. 4. Stop stewing until it is 80% mature, boil the pot, add some radishes and stew for 10 minutes.

The practice of air-drying mutton

First, ingredients:

500g of mutton, 5g of onion, 5g of ginger, 5g of sesame oil, 5g of Chili oil, 4g of salt, 5g of sugar, 3g of monosodium glutamate, 5g of sesame oil,10g of cooking wine, 3g of pepper and 50g of peanut oil.

Second, the steps of air-drying mutton:

1. Cut the mutton into chunks (slightly thin) 5 cm long and 3 cm wide, add cooking wine and pepper and mix well for later use.

2. Put a layer of sesame oil on the bamboo pole, put the mutton slices on it neatly, and take them out after air-drying for 3 hours outdoors.

3. Put salt, sugar, pepper, pepper oil, pepper oil, monosodium glutamate and a little water into a bowl to make juice. 4. Put the oil in the pan, heat it to 70%, add the mutton slices, fry them until they are red, take them out, control the oil, leave a little base oil in the pan, put onions and ginger in the wok, pour in the fried mutton slices, and then pour the juice in the bowl into the pot to cook, pour sesame oil on it, and take it out.

Third, the production skills of air-dried mutton:

Because of the frying process, it is necessary to prepare about 50 grams of peanut oil.

Question 7: There is a complete list of dried mutton. How to do it well? Add water to the pot (subject to soaking the mutton pieces), add ingredients such as white radish (to remove the smell), pepper and pepper, cook them, and dry them in the shade (it is best to enclose them with cloth to avoid flies); If you want to hurry, you can cook the mutton, cut it into thin slices and fry it in the oil pan.

Question 8: The simple way to eat air-dried mutton in Qinghai is to cut the mutton into small pieces and put some carrots, just like chicken. First, copy the mutton in the pot for about 20 minutes, then add some ginger and orange peel to make it smell delicious, add some wine to make it cooked quickly, add some vinegar to make it refreshing, and add some pure water. You can eat delicious mutton in the pot in about an hour and a half. It can also be turned into a mutton pot.

There are many ways to reverse cook mutton. According to ancient records, there were more than ten kinds in Yuan Dynasty. The most comprehensive book "Whole Sheep Recipe" in modern times records 280 kinds of mutton practices.

If classified by category, there are mainly steaming, boiling, frying, frying, smoking, stewing, stewing, rinsing, mixing and frying. In all practice.

(1) Mutton stew is the most common and the best way to eat it. The biggest advantage is that both meat and soup can be eaten. The soup cooked with meat is very nutritious and is a good product for nourishing the body. Moreover, after the mutton is stewed, it is more ripe, tender and easy to digest. If appropriate traditional Chinese medicine or food with complementary nutrition is added to the stew, the nourishing effect will be even greater. Such as Danggui mutton soup, Lycium barbarum mutton soup, Astragalus mutton soup, mutton radish soup, mutton bean curd soup and trotter mutton soup all belong to this category.

Many people like to eat instant-boiled mutton in winter, which is also a kind of stewed mutton. But don't be too impatient when eating. Make sure the meat is stewed and cooked. Otherwise, butyric acid and Clostridium in raw mutton are not easily digested and absorbed by the gastrointestinal tract, and eating it will lead to limb weakness.

(2) mutton skewers. This snack, originally a local flavor in Xinjiang, is made by cutting fresh mutton into thumb-sized slices, stringing them with iron, dipping them in seasoning and baking them on the stove. Roasted mutton tastes good. It is better to choose fresh mutton than frozen mutton when roasting. This way, there is less nutrient loss and it is easy to digest. Similar practices include roast whole sheep, stir-fry barbecue, roast leg of lamb with charcoal fire and so on.

(3) Braised mutton can also keep the original flavor of mutton. Braised mutton is the most common practice, which can make instant-boiled mutton fresh and tender, and the active nutrients in mutton can be well preserved. But the rinsing time should not be too short, otherwise the bacteria and parasitic eggs in the meat slices can not be completely killed. Stir-fried mutton is delicious, but it loses a lot of nutrients and has high calories. Fried foods are also prone to produce carcinogens such as phenylpropyl pyrene, and it is best to eat less.

Question 9: The best way to air-dry beef and mutton. How to eat air-dried beef and mutton? According to the tender, old and air-dried degree of mutton, cook it with clear water.

After five minutes, pour out the first water, then add boiling water and a little salt.

Usually cook for at least an hour and a half. After cooking, put the mutton into a plate, shred the onion and add a little salt, and pour the broth (which can be directly poured on the meat and stirred; You can also put it aside and dip it in according to your personal needs)

Question 10: How to cook air-dried mutton and how to stew air-dried lamb chops after stewing?

1, soak the lamb chops in warm water for a while until they are soft. 2. Cut the lamb chop into pieces, the size of which is as you like. 3. Put the sheep into the pot, add water and stew with seasoning. 4. Stop stewing until it is 80% mature, boil the pot, add some radishes and stew for 10 minutes.

The practice of air-drying mutton

First, ingredients:

500g of mutton, 5g of onion, 5g of ginger, 5g of sesame oil, 5g of Chili oil, 4g of salt, 5g of sugar, 3g of monosodium glutamate, 5g of sesame oil,10g of cooking wine, 3g of pepper and 50g of peanut oil.

Second, the steps of air-drying mutton:

1. Cut the mutton into chunks (slightly thin) 5 cm long and 3 cm wide, add cooking wine and pepper and mix well for later use.

2. Put a layer of sesame oil on the bamboo pole, put the mutton slices on it neatly, and take them out after air-drying for 3 hours outdoors.

3. Put salt, sugar, pepper, pepper oil, pepper oil, monosodium glutamate and a little water into a bowl to make juice. 4. Put the oil in the pan, heat it to 70%, add the mutton slices, fry them until they are red, take them out, control the oil, leave a little base oil in the pan, put onions and ginger in the wok, pour in the fried mutton slices, and then pour the juice in the bowl into the pot to cook, pour sesame oil on it, and take it out.

Third, the production skills of air-dried mutton:

Because of the frying process, it is necessary to prepare about 50 grams of peanut oil.