1. Add a spoonful of sauce and a spoonful of salt to the mutton slices and stir well;

2. Add steamed meat powder and stir;

3. Add100g of water, stir evenly, and let stand for 20 minutes for seasoning;

4. Peel the sweet potato, cut the hob block and spread it on the bottom of the plate. Spread the mutton wrapped in steamed meat powder on the sweet potato and place it neatly;

5. Add a proper amount of water to the pressure cooker, put it in the steaming pad, put the plate on the steaming pad and steam it in the water;

6. Cover the lid, turn to the ribs button and start steaming. When the high pressure valve drops, the alarm sound indicates that the steam is good;

7. Sprinkle chopped green onion on the pot.

Steamed mutton powder is a common food. This kind of food mainly pays attention to the tenderness of mutton powder, so it is necessary to pay attention to the collocation of various ingredients, otherwise it will cause steamed mutton powder to stick together, which will affect eating and beauty. Steamed mutton with powder is prepared by selecting mutton slices, then adding sauce and salt for curing, slicing sweet potato or taro, and finally preventing mutton slices from steaming on sweet potato slices.

Exercise 1

condiments

Mutton: sweet potato or potato 250g.

condiments

Spicy steamed meat powder salt: 1 spoon.

Soy sauce: a spoonful of water: 120g.

Prepare the ingredients. Dissolve the mutton slices first.

After the mutton thaws, add a spoonful of sauce.

Add another spoonful of salt and stir well.

Add the steamed meat powder and stir.

Add100g water, stir well, and let stand for 20 minutes to taste.

Peel the sweet potato, cut it into hob pieces and spread it on the bottom of the plate.

Spread the mutton wrapped in steamed meat powder on the sweet potato, put it neatly, add some water, and then absorb it yourself when steaming.

Add appropriate amount of water to the pressure cooker and put it into the steaming pad.

Put the plate on the steaming mat and steam it in water.

Cover the lid, turn to the ribs button and start steaming. When the high-pressure valve descends, an alarm will be given to indicate the completion of steam treatment.

Sprinkle chopped green onion on the pot and enjoy the food.

Exercise 2

Raw materials: fresh beef and mutton 1 kg, flour 700g, refined salt 50g, pepper powder10g, spiced powder10g, and proper amount of clear oil.

Production: Wash the beef and mutton, cut into strips with a length of about 3cm, a width of about 1 cm and a thickness of about 1 cm, put them in a porcelain basin, add 50g of refined salt, 0g of pepper powder10g, 5g of spiced powder10g, and a proper amount of clear oil, stir well, and then marinate. Then slowly pour in about 700 grams of flour and mix well by hand.

If the flour cannot completely adhere to the meat slices, you can add a proper amount of clear oil to make the flour adhere to the meat slices. Mixing meat with flour is a feature of steaming meat with flour. When mixing dough, you must never add water.

After the meat was mixed with flour, it began to be caged. Spread a layer of wet cage cloth at the bottom of the cage, and evenly spread the mixed meat slices on the cage cloth, not too thick, but loosely spread with gaps to facilitate steaming. Be sure to add some sheep kidney oil to it. Then, steam over high fire for about 2-3 hours.

The quality requirements of steamed meat are crisp and tender meat slices, soft flour and delicious taste. Pay attention to garlic lotus leaf cake when eating steamed meat and drink fragrant fried tea.

nutritive value

Nutrition and Efficacy Mutton tastes bitter, sweet, hot and non-toxic, and enters the spleen and kidney meridians. It is a good product for invigorating qi and deficiency, warming the middle and warming the lower body. It has obvious curative effect on mental fatigue, soreness of waist and knees, postpartum cold abdominal pain, cold hernia and so on. It is extremely rich in nutrition, containing protein, fat, calcium, phosphorus, iron and other ingredients.

Nutritionist health warning mutton has the function of warming and nourishing, and it is best to eat in winter. However, mutton is warm, and it is easy to get angry when eaten frequently. People with hepatitis should avoid eating mutton. Excessive consumption will increase the burden on the liver and aggravate the condition. Moreover, mutton has the effects of tonifying deficiency, benefiting qi and blood, so patients during a cold should avoid eating a lot of mutton. It is suitable for people with weak body and deficiency of spleen and stomach.

Appropriate dosage: 50g each time.

It is especially recommended not to use vinegar in cooking mutton, because mutton is hot and can replenish qi and deficiency, and vinegar contains protein, sugar, vitamins, acetic acid and various organic acids, which is warm, so vinegar should be served with cold food, not with hot mutton. When eating mutton, it should be accompanied by cool and sweet vegetables to cool down, detoxify and remove fire.