How to make mutton delicious and simple?
For the native Mongolians, mutton is absolutely indispensable. Whenever a foreign friend visits, my first thought is to take my friend to try mutton, which is a special grassland food. You can eat mutton offal and steamed bread for breakfast, stewed mutton, instant-boiled mutton and hand-grabbed meat for lunch or dinner. Don't think that there are only a few ways to eat mutton. The following practices really make the foodies who love mutton drool.
1, braised pork
Gourmet rating: ★★★★★★★
Highlight: Braised pork is a red food. Mongolian people call meat red food, and Mongolian language is "Ulan Yide". As the name implies, "hand-grilled meat" means grabbing mutton by hand, which is a traditional food of Mongolian people for thousands of years and a common practice of herders. The way to grasp the meat by hand is to disassemble the mutton with bones according to the joints, put it in a large pot without salt and other seasonings, and cook it with raw juice. When eating, one hand holds the sheep bones, and the other hand takes off the mutton with a Mongolian knife and dips it in the prepared seasoning. According to the habits of herders, braised pork is usually used for dinner. Sightseeing on the grassland without eating a piece of hand-grabbed meat is a waste of time, even if you don't fully appreciate the customs and tastes of the grassland.
2. Mutton kebabs
Gourmet rating: ★★★★★★★
Highlight: Among the many dazzling cuisines in Beijing, one of the most familiar and delicious snacks is the famous mutton string. No matter how hard it is to find the streets and alleys, foodies can always follow the attractive aroma and find delicious mutton skewers "steadily, accurately and ruthlessly". Food Festival is no exception. The freshly roasted mutton skewers are steaming on the pliers, and the red and white mutton is baked to make people salivate. How is this authentic mutton kebab baked? According to the chef of the Spring Food Festival, a good kebab begins with choosing sheep. Generally, mutton is the main ingredient. The meat is tender and tender, and there is no smell. It pays attention to stringing fat and thin together. Under the proper cooking of the kebab master, the baked taste is even better.
Step 3 stir-fry mutton
Gourmet rating: ★★★★★★★
Highlight: Stir-fried mutton is a special food in Inner Mongolia. As the name implies, mutton of 3~5 months is the best, with fresh and tender meat, smoothness and vitality. Cut the mutton into uniform pieces, add onion, green pepper, red pepper, refined salt and vegetable oil, and stir-fry over high fire. Its color is bright red and its meat is delicious. It's a simple and easy-to-cook dish.
4, Hu spicy mutton hoof
Gourmet rating: ★★★★★
Highlight: Hula sheep's hoof, named after its spicy taste, is the best food for Hui chefs in the old city of Hohhot. It has a bright red color, delicious taste and long spicy taste. For those who are not spicy and unhappy, such food is in front of them and can be picked up directly, regardless of eating. Of course, the hoof itself has no meat, only a layer of skin. After depilation and cleaning, put it into the marinade made of star anise, cinnamon bark, fragrant leaves, dried ginger, cooking wine, fresh pepper, dried red pepper and pepper, stew it, and then mix it with pepper and pepper. Looking at such a complicated process, the taste can be imagined. Take a bite, it is fragrant and soft, and the marinade spreads between the teeth and reaches the taste buds.
5. Air-dried mutton sausage
Gourmet rating: ★★★★★
Highlight: Air-dried mutton sausage is a big dish in Inner Mongolia. It consists of fat and thin mutton, chopped into stuffing, pickled with more than 20 kinds of seasonings, poured into mutton sausage, and then naturally dried in the sun. When eating, you can cook it first, cut it into pieces, dip it in hot sauce, or stir-fry it with vegetables such as peppers and onions. It tastes crisp and salty, and its lips and teeth are fragrant.
6, secret roast lamb chops
Gourmet rating: ★★★★★★★
Highlight: Roasted lamb chop is also a famous flavor food in Inner Mongolia. The first-class fresh lamb chops are made by the chef carefully pickling 12 hours or more, and then baking with special sauce. Tender outside and tender inside, the meat is rotten and delicious. Cut a piece with a knife and dip it in the special Chili sauce. The burnt flavor is rich and chewy.
7. Roast whole lamb
Gourmet rating: ★★★★★★★
Highlight: Compared with roast lamb chops, roast whole sheep is more grand, and it is usually the highest courtesy to receive distinguished guests. In ancient times, only the royal family and nobles had such courtesy. Roast whole sheep is put on a big plate with a diameter of about 1 m in a kneeling position, and then the sheep is cut into small pieces by a special person in front of the guests. Put a piece in your mouth and dip it in cumin and Chili powder. The skin is crisp and thick, fat but not greasy, and the taste is layered, which is more delicious than barbecue made by other methods. Of course, the production process of a molded roast whole sheep is also quite complicated. When slaughtering, we should adopt the method of grasping the heart, cut it from the chest of the sheep, put your hand into the cavity of the sheep and pinch its heart to death. The method looks cruel, but the sheep killed by this method will not bleed a lot, so the mutton tastes more delicious.
8, instant-boiled mutton
Gourmet rating: ★★★★★
Highlight: For Inner Mongolia people, instant-boiled mutton is a delicious food that is often not greasy. Ximeng Su Nite sheep is the first choice for instant-boiled mutton. The meat is even and thin, the taste is soft, and the eating method is quite particular. It pays attention to "rinse" and cooks quickly. Put a few slices of mutton rolls cut as thin as paper into the boiling hot pot soup and blanch them. When the meat changes color slightly, you can take it out and eat it. Dip in sesame sauce, chives, tofu and other small ingredients to enjoy together. Delicious and chewy, you can forget it when you are full.
9. Mongolian steamed buns
Gourmet rating: ★★★★★
Highlight: Mongolian steamed buns are the favorite food of grassland herders. Mongolian steamed buns are made of wheat flour and hot water instead of fermented noodles, which is called hot noodles. The stuffing is all mutton stuffing, that is, the whole lamb is chopped and only seasonings such as onion and ginger are added. Such stuffing is made into steamed buns or steamed dumplings, which are pure Mongolian steamed buns, and some of them are slightly stuffed with wild vegetables such as milk tofu or wild vegetables. Mongolian steamed buns are characterized by large stuffing, thin skin and delicious taste.
Mutton recipe daquan
Mutton, warm in nature, can not only keep out the cold, but also benefit the body. It is most suitable for eating in winter, so it is called winter tonic. For mutton, the common cooking methods are nothing more than stewing, rinsing, frying and roasting, and each method has its own flavor and characteristics. Each method is suitable for different parts of mutton and contains different nutrients.
Braised Lamb in Brown Sauce
Ingredients: sheep hind legs, carrots, potatoes, oil, ginger, star anise, cinnamon, dried peppers, cooking wine, soy sauce, soy sauce, green onions and fragrant leaves.
Exercise:
1. Cut the mutton into small pieces, put it in a pot, add cold water, add a piece of ginger and a tablespoon of cooking wine, boil (open the lid) and continue cooking for two minutes, then take it out, wash it and drain it.
2. Heat the wok, add a tablespoon of salad oil, saute the chives and ginger slices, then pour in the mutton slices and saute until fragrant.
3. Add one tablespoon of soy sauce, one tablespoon of soy sauce and one tablespoon of cooking wine, and mix well.
4. Pour all the materials in step 3 into an electric pressure cooker, add 2 pieces of fragrant leaves 1 piece, cinnamon 1 piece, star anise 1 piece and dried chili, and then pour 200ml of boiling water.
5. Electric pressure cooker, select high pressure, set the time for 25 minutes, cover the lid tightly, install the pressure reducing valve, and start working.
6. At this time, peel the potatoes and carrots, cut them into hob blocks, put them in a wok and stir-fry them with 2 teaspoons of salad oil for two minutes. Turn off the heat and set aside.
7. After the electric pressure cooker stops working and releases pressure, open the lid, pour in the fried potatoes and carrots, and cover the lid tightly.
8. Select the cooking aid button.
9. Cook for 20 minutes, then turn off the power and take the plate out of the pot.
Lamb Kebabs
Ingredients: 500g of fresh leg of lamb, 0/00g of fat mutton, 0/0g of salt, 0/5g of chili powder, 0/5g of cumin powder, 0/5g of cumin grains and 0/5ml of oil.
Exercise:
1. Wash the fresh leg of lamb with running water, then dry the water with a kitchen towel, cut into 2cm square fat diced mutton, add salt, Chili powder, cumin powder, cumin granules and oil, mix well and marinate for 20 minutes.
2. Wash the bamboo sticks, dry them, put the diced lamb leg and the diced fat mutton on the bamboo sticks at intervals, each string will wear about 6 or 7 pieces of meat, and then spread the worn mutton skewers evenly on the baking tray.
3. Ensure that the temperature adjustment knob of the oven is "180 degrees"; Turn the function knob to "heat the upper and lower pipes" and the time knob to 10 minute (or press the "baking" key, and adjust the temperature to 180 degrees and the time to 10 minute through the "timing" key and the "time/temperature" up and down keys). Put the baking tray into the oven cavity, and after 10 minutes, take out the roasted mutton skewers and eat them.
Roasted lamb chop with red wine and vanilla
Main ingredients: lamb chop, onion, ginger and garlic, and seasonings: red wine, lemon juice, salt, soy sauce, honey and rosemary.
Exercise:
1 Wash and dry lamb chops, shred onion and ginger, and mash garlic.
2 Rub the salt on the lamb chops, marinate in a container for 2 hours, and then add the onion, ginger and garlic.
3 Mix the red wine, lemon juice, soy sauce and honey, pour in, sprinkle with rosemary grass, and marinate in the refrigerator for more than 24 hours.
Turn the lamb chops over several times during the curing process to make the curing uniform.
5 Take out the lamb chops before roasting, remove the remaining seasonings after onion, ginger and garlic, add a spoonful of honey and mix well to form a sauce.
6 Put the baking tray on the bottom of the oven with tin foil, put the sheep on the grill, brush the sauce and put it in the middle of the preheated oven.
Bake at 7 180 for 20 minutes, turn the lamb chops once in the middle and brush the sauce again.
8 Finally, sprinkle some chopped rosemary grass for 200 degrees 10 minute.
The baking temperature and time can be adjusted according to the size of lamb chops and the performance of your oven.
Spicy mutton Guo
Ingredients: mutton, carrot, potato, onion, yuba, salad oil, vinegar, ginger, garlic, star anise, cinnamon, dried Chili, cooking wine, soy sauce, fragrant leaves, tsaoko and Pixian bean paste.
Exercise:
1. Wash the mutton with clear water until there is no blood, and then take it out. Put an appropriate amount of cold water into the pot, add two teaspoons of vinegar, boil it, remove it with a colander, then rinse the blood foam with clear water and drain it for later use.
2. Mince Pixian watercress, wash and drain star anise, cinnamon, fragrant leaves, tsaoko and dried peppers, slice ginger and peel garlic; Carrots, potatoes and onions are all cut into hob blocks; Soak water in advance for the yuba Festival.
3. Put oil in a hot pan, add Pixian watercress and stir-fry red oil, then add mutton, star anise, cinnamon, fragrant leaves, tsaoko, dried pepper, ginger and garlic and stir well.
4. Add two teaspoons of cooking wine and stir well; Add a teaspoon of soy sauce and soy sauce and a proper amount of salt, and stir well again.
5. Add enough hot water, cover the pot, bring to a boil with high fire, and simmer for about 70 minutes.
6. Add carrots and potatoes and cook for about 10 minutes.
7. Add the yuba festival and cook for about 2 minutes.
8. Add onions and cook for one minute.
Stewed mutton with radish
Ingredients: mutton 250g, radish 150g, Lycium barbarum 5g, 1 teaspoon, aniseed 1, 2 onions, 2 slices of ginger, 2 teaspoons of cooking wine, salt 1 teaspoon, pepper 1 teaspoon and oil 3g.
Exercise:
1. Wash the mutton and cut it into 5cm pieces; Wash the white radish and cut it into 5cm hob blocks for later use.
2. Blanch the mutton in boiling water for a while, remove the blood foam, remove it, and rinse it with running water.
3. Heat the oil in the casserole with medium heat, add green onions, fresh ginger slices and aniseed to saute until fragrant, add the scalded mutton pieces, cook the cooking wine, stir fry evenly, pour in appropriate amount of water to boil, turn to low heat and cover and cook until the mutton is seven-cooked.
4. Add white radish, medlar, salt and pepper and mix well. Continue to cook until the mutton and white radish are soft and rotten.
Spicy sheep oil
Ingredients: sheep oil, oil, pepper, star anise and fennel.
Exercise:
1. First, put the fat sheep oil into a frying pan for refining, just like lard.
2. Remove the oil residue, and then add an appropriate amount of vegetable oil (salad oil or peanut oil, etc.). ). Vegetable oil is added to make spicy mutton oil not hard or loose.
3. Add pepper, star anise and fennel, stir-fry until fragrant, remove and turn off the heat.
4. When the oil temperature drops slightly, add the Chili noodles and stir well. After thorough cooling, it becomes the next pattern of spicy sheep oil. If the oil temperature is too high, it will scorch the pepper noodles, and then put the pepper noodles when the oil temperature drops.
mutton noodles
Ingredients: tenderloin, noodles, white radish, salt, sheep oil and chives.
Exercise:
1. Wash the mutton, put it in a pot and rinse it with cold water. After the fire boils, continue to cook for 3-4 minutes.
2. When the pot is full of floating foam, turn off the fire, remove the mutton, wash it with hot water, and pour out the soup.
3. Wash the pot, add hot water, mutton and radish slices again, and cook over high fire (the best way to cook mutton soup is to cook it with radish).
4. Cook for about 20-30 minutes, try to pierce the mutton smoothly with chopsticks, and turn off the fire when there is no blood oozing through the hole. If you cook for too long, you will get old.
5. Take out the required mutton, naturally cool it and slice it.
6. Take another pot, pour mutton soup and cook noodles.
7. Add mutton, sheep oil and salt to the bowl.
8. Take a spoonful of hot mutton noodles and rush in.
9. Fish in noodles, add some chopped green onion and stir well.
sheep giblets soup
Ingredients: sheep head, sheep lung, sheep belly, star anise, pepper, cinnamon, ginger, dried pepper, salt, pepper and chives.
Exercise:
1. Braised mutton head.
The lamb belly is also bought and processed, and then scalded with boiling water when you come back.
3. Put the cooked sheep's head and belly into the pot, add water without ingredients, and add cook the meat ingredients.
When the fire is boiling, turn it down.
5. Simmer for 40 minutes on low heat and cook for later use.
6. The sheep's lungs are ripe.
7. Wash the sliced lung several times, and then soak it in boiling water for later use.
8. Put the stew in a pot and add salt and pepper.
9. Slice the sheep's head, shred the sheep's belly and prepare it with cooked sheep's lungs.
10. Cut the mutton offal and put it into the soup.
Salted sheep liver
Ingredients: sheep liver, salt, star anise and pepper.
Exercise:
1. Wash sheep liver with running water, and soak it in clear water after bleeding. I also added a little high-alcohol for sterilization. It is recommended to soak for at least one hour.
2. Put some salt, an octagonal and some pepper in the pot. Dry fried. Turn off the fire when the salt turns yellow.
3. Stir-fry salt, etc. Mix it with drained sheep liver while it is hot, and leave it for at least half an hour to taste.
4. Put the lamb liver and marinade into the pot, add the ginger slices to boil, skim off the floating powder, and cook for 20 minutes on low heat until cooked. Chopsticks are cooked without blood when inserted. Skimming is very important, don't omit it.
5. Take out, cool and slice. If you like strong taste, you can also make cold dishes with onions, soy sauce, aged vinegar and sesame oil.
6. Cook for 2 minutes and turn off the heat.
7. Add a little Chili oil to the pot and add a little chopped green onion when you put it in the bowl.
Snacks mutton
Ingredients: lamb hind leg meat, green pepper, pepper, Danxian bean paste, Laoganma lobster sauce, star anise, fennel, fragrant leaves, onion, ginger and garlic.
Exercise:
1. Select fat and thin mutton, cut it into thin slices, add ginger, code cooking wine to taste, add sheep oil to the wok, heat to get oil, and then add onion, ginger, garlic, pepper and aniseed leaves to fry until fragrant.
2. Add the mutton slices and stir fry, and stir fry the cooking wine until it changes color.
3. Add Pixian bean paste and stir-fry Laoganma Douchi.
4. Stir-fry green pepper and red pepper, hook with sugar and stir well.
Method for making cumin mutton
We prepare ingredients, mutton, raw flour, cooking wine, white pepper, cumin powder, salt and Chili powder. First of all, we are going to clean the mutton so that the blood stains on the mutton are clear and clean, and then wash it with clear water several times before cutting it into small pieces, as long as it is not too big and not too small. After cutting, put the mutton pieces into a bowl, add appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of white pepper and appropriate amount of cumin powder into the bowl, and start curing. Curing will be completed in less than half an hour. Then, we prepare an oil, pour an appropriate amount of oil into the pot, and when the oil is 70% to 80% hot, we can put the pickled mutton slices in. After the mutton begins to change color, we can add the right amount of cumin powder and a small amount of Chili powder and stir-fry for about a minute, and then we can go out of the pot. Then, we can put the plates in the pot. The delicious and especially fragrant cumin mutton is ready. Those who like to eat Chili powder can put more Chili powder!
Edible value of mutton
Mutton is fresh and tender with high nutritional value. It can be used as a good food therapy for people with kidney yang deficiency, soreness of waist and knees, cold pain in epigastrium and abdomen, and fatigue. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness and cold, malnutrition, soreness of waist and knees, impotence, premature ejaculation and deficiency-cold syndrome. It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly.