Whole-sheep dish
Dish name: Whole-sheep dish
Category of dish: Halal dish
Ingredients: Sheep spinal cord, lamb tripe Kernels, sheep kidneys, sheep ears, sheep brains, sheep hooves, sheep tongues, sheep eyes, clear soup, cooking wine, minced ginger, ginger juice, ginger slices, green onions, green onion segments, refined salt, water starch, eggs, starch, ginger juice, Cooking wine, carrots, elm mushrooms, milk, sugar, ground Sichuan peppercorns, peanut oil, sesame oil.
Preparation method: 1. Spinal cord alone, remove membrane from sheep spinal cord, cut into 5 cm long sections, blanch in boiling water, then change to fresh water and cook, drain off the water, use clear soup, cooking wine, minced ginger, and refined salt Prepare the sauce, simmer and roast for flavor. After the soup thickens, thicken the gravy with water starch and serve. 2. Fried tripe kernels. Quickly blanch the tripe kernels in boiling water, dip them in a paste made with eggs, starch, ginger juice, refined salt and cooking wine. Fry them in warm oil until they become milky white and take them out. Dip it in pepper salt or braised shrimp oil when eating. 3. Bake the kidneys alone, remove the kidney smell (but keep the kidney oil on the outside of the lamb kidneys), cut into slices, blanch them in boiling water, and then fry them in hot oil. Dip in pepper and salt when eating. 4. Cook Qianli Feng. Boil the sheep's ears (called Qianli Feng by halal restaurant chefs) in water, peel off the skin and meat, use only the crispy bones, and cut into thin strips. Carrots and mushrooms are also cut into thin strips and blanched in boiling water. Set the wok over a high fire, pour a little peanut oil to heat up, add in green onions and ginger slices, fry them until fragrant, take them out, add shredded lamb ears, shredded carrots, and shredded elm mushrooms, stir-fry for a few times, and add clear soup and cooking wine. , refined salt, stir well and serve. 5. Fry the sheep brain. Boil the complete sheep brain in salt water, peel off the outer film and cut into pieces. First simmer it in clear soup for a while to infuse the flavor, then dip it in egg yolk starch paste and fry it until golden brown. 6. White hooves. There are two white round grains slightly larger than soybeans on the sheep's hooves. The chef calls them hooves or tiger's eyes. When cooking, you need to boil the sheep's trotters first, remove the hoof whiskers, roast them with clear soup and refined salt, then thicken the gravy with milk and water starch, take it out of the pot and pour a little sesame oil on it. 7. Braised red lamb tongue. Blanch the lamb tongue over high heat, tear off the skin, cook in water, let cool and cut into thick slices. Fry the minced onion and ginger with chicken and duck until fragrant, pour in the mutton tongue slices, add clear soup, cooking wine, refined salt, sugar color, and bake in thick soup. Serve. 8. For single sheep eyes, take out the sheep eyes completely from the cooked sheep head, cut them into thick slices, and blanch them in boiling water. Then add duck fat and chopped green onion and ginger to the pan, add the cut sheep eyes, add refined salt and clear soup and roast them thoroughly, thicken with water starch, stir-fry a few times and serve. Place the above dishes onto plates and serve.
Dish features: In a set of plates, you can enjoy the essence of the whole lamb mat, 8 kinds of raw materials, different methods, delicious and mellow, and different tastes.
2 Shabu-shabu mutton
Ingredients
750 grams of mutton
Chinese cabbage, vermicelli, appropriate amount of sugar and garlic
Prepared Method
Remove the tendons and bones from the mutton and cut into thin slices;
Take sesame paste, pickled chive flowers, soy bean curd, soy sauce, chili oil, braised shrimp oil, sesame oil, Shaoxing wine, appropriate amount of MSG, season with Make the flavored sauce;
Add clear soup to the hot pot and bring to a boil, add the meat slices and rinse until cooked, remove the flavored sauce and serve with sugar and garlic.
3 Roast mutton
Ingredients:
3000 grams of lamb hind legs
300 grams of onions
200 celery Gram
Preparation method:
Chop off the calf from the mutton leg, make a cross-cut diagonally on the inside of the leg, and use cooking wine, refined salt, soy sauce, Sichuan peppercorns, fennel grains, ginger slices, and green onions. Marinate the segments and garlic slices for 3 hours.
Cut the onions and celery into sections and place them on the lamb legs, then bake them in the oven for 1.5 hours
4 Candied Date Lamb
Ingredients
1000g mutton
500g candied dates
75g orange cake
50g lotus seeds
100g white sugar
25 grams of honey
Preparation method
Peel the candied dates and use orange cake as the core. Cut the mutton into cubes.
The lotus seeds are broken into two petals.
Blanch the mutton pieces, drain, add 80% hot oil in a pan, and drain.
Put the lotus seeds in a bowl, place candied dates around them, put the mutton on top, sprinkle with sugar and steam for 3 hours, then put it into a plate and pour the honey over it.
5 roasted lamb legs
Ingredients
1 lamb hind leg
50 grams of cucumber slices
Burned 12 pieces of bait pieces
Preparation method
Prick more than 10 holes in the thick meat of both sides of the lamb leg, marinate in seasonings for 1 hour and then put on the baking sheet.
Bake over low heat until golden brown, take it out, sprinkle with a little sesame oil, and serve with cucumber, roasted bait cubes, and green onions.
6 Dishes Name: It’s Like Honey
Dish Category: Halal Dishes
Making Ingredients: Lamb Tenderloin, White Sugar, Sweet Noodle Sauce, Soy Sauce, Vinegar, Shaoxing Wine, ginger juice, wet starch, sugar color, sesame oil, peanut oil.
Preparation method: Wash the lamb tenderloin, cut it into thin slices with a diagonal knife, put it in a bowl, add sweet noodle sauce, wet starch, and homogenize; add ginger juice, sugar color, soy sauce, vinegar, and Shaoxing sauce. Put the wine, sugar, wet starch, etc. in a bowl to make a gravy; pour the peanut oil into the wok, place it on a high fire until it is 70% hot, add the battered lamb tenderloin slices, and spread quickly. Don't let them stick together. When the tenderloin slices turn white, pour the oil into a colander to drain off the oil. Place the wok back on high heat, add sesame oil to heat, pour in the smooth tenderloin slices, and cook. Prepare the prepared gravy, stir-fry quickly and evenly to coat the tenderloin slices with the gravy, then drizzle with sesame oil and serve.
Dish features: shaped like apricots, red in color, soft and tender in texture.
7 Coriander Pao San Dan
Features:
San Dan is a part of sheep tripe. Coriander Pao is stir-fried with hot oil, mainly coriander (coriander). Ingredients for the dish. Fragrant and soft, salty and slightly spicy.
Ingredients:
250 ??grams of sheep tripe (sandan), 50 grams of coriander, 25 grams of cooking wine, 3 grams of MSG, 15 grams of shredded green onion, 5 grams of ginger, and garlic. 10 grams, 5 grams of white pepper, appropriate amounts of sesame oil, salt and stock.
Preparation method:
① Wash the dandelion and cut into strips, and cut the coriander into sections.
② Use boiling water to blanch the powder thoroughly.
③Put the broth into the frying pan over high heat, then add cooking wine, salt, and powder. After the pot is boiled, simmer over low heat until the juice is reduced. Add pepper, monosodium glutamate, shredded green onion, ginger, and garlic. , stir-fry the coriander segments evenly, drizzle with sesame oil, take out a ladle and put on a plate.
8 Firewood Grilled Lamb Slices
Features:
Fragrant and delicious, unique flavor.
Ingredients:
750g lamb hind leg meat, 300g green onions. Seasoning: 150g soy sauce, 10g sugar, 40g fermented curd juice, 40g cooking wine, 30g coriander.
Preparation method:
Wash the mutton and cut it into thin slices about 8 cm long and 1 cm wide; wash the green onions and cut them into oblique sections about 6 cm long and 1 cm wide. ; Wash and cut coriander into sections; set aside. Put the mutton slices, soy sauce, sugar, curd sauce, cooking wine, coriander, and green onion segments together, mix well, and marinate for a while; set aside. Place the pine wood under the baking pan and light the fire. When the wire mesh in the pot is hot, add the mutton slices, flip them quickly with chopsticks, and bake for about 3 minutes before eating.
Remarks: Generally, Mongolians sit around the roasting pot and eat while roasting.
The baking pan is similar in shape to an ordinary stove, except that it is separated by wire mesh