The recipe of mutton siomai introduces the cuisine and functions in detail: exquisite staple food, waist strengthening and kidney strengthening recipes, spleen and appetizing recipes, malnutrition recipes

Taste: salty and umami, process: steaming

Ingredients for making mutton siomai:

Main ingredients: 500 grams of wheat flour, 300 grams of mutton (fat and lean)

Accessory ingredients: 100 grams of green onions, 15 grams of ginger

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Seasoning: 15 grams of cooking wine, 10 grams of soy sauce, 3 grams of salt, 3 grams of MSG, 20 grams of sesame oil

Features of mutton siu mai:

Thin skin and large filling , salty and delicious.

Teach you how to make mutton siomai, how to make mutton siomai delicious

1. Blanch half of the flour with boiling water;

2. Use warm water Knead into a dough;

3. Chop the mutton into fine fillings;

4. Add the mutton to the fresh soup, stirring while adding so that the soup is fully absorbed into the filling;

5. Add onion, ginger, cooking wine, soy sauce, fresh soup, refined salt, monosodium glutamate, and sesame oil into the filling and mix well;

6. Grip the noodles into a uniform dough and roll it into slices. Wrap in the stuffing and shape into Shaomai;

7. Steam over high heat for about 15 minutes, take out and serve.

Key points for making mutton siu mai:

This is a famous product of Hui dumpling restaurants in the north. After steaming, the skin will be translucent, but the soup will not spill and the oil will not leak. The upper part is flower-shaped and very beautiful. If you want to eat comfortably, you should drink a bowl of white porridge at the end. It can be rice or millet or rice and mung bean. It must not be salty porridge with meat, otherwise you will look like a "foreigner".

How to make soy mutton with a detailed introduction to the cuisine and its functions: braised pickles to nourish the body and nourish the body, recipes for malnutrition, recipes for cold limbs and chills

Taste: salty and umami, craftsmanship: sauce

Ingredients for making sauced mutton:

Main ingredients: 5000 grams of mutton (lean)

Seasoning: 200 grams of salt, 500 grams of soy sauce, 5 grams of cooking wine, 10 grams of white sugar grams, 10 grams of green onions, 5 grams of ginger, 5 grams of star anise, 3 grams of pepper, 3 grams of cinnamon, 3 grams of cloves

Features of sauced mutton:

Salty, loose, It is red in color.

Teach you how to make soy mutton, how to make soy mutton delicious

1. Cut the mutton into pieces of about 500 grams, blanch it in boiling water, take it out, and rinse it with clean water Wash and set aside.

2. Put 10 kilograms of water into the pot, bring the water to a boil over high heat, add the mutton, skim off the foam when the soup boils, and cook for 30 minutes and take it out.

3. Scoop out the soup, put the iron grate on the bottom of the pot, place the mutton in the pot, leaving a hollow space in the middle, pour the original soup from the middle, add refined salt, soy sauce, sugar, cooking wine, and meat. Material bag.

4. Cook over slow fire for about 3 hours, take out and serve.

Instructions for making sauced mutton:

Prepare 5000 grams of water.

How to stir-fry mutton with cumin details the cuisine and its effects: home-cooked recipes

Technology: Stir-fried

Ingredients for making stir-fried mutton with cumin:

Main ingredients: 250 grams of mutton, appropriate amount of purified purple cabbage leaves.

Seasoning: 10 grams each of chopped green onion, minced ginger, minced garlic, and diced carrots, appropriate amounts of cumin powder, salt, chicken essence, starch, light soy sauce, and salad oil.

Teach you how to make cumin-fried mutton, how to make cumin-fried mutton so delicious

1. Cut the mutton into cubes, add salt, chicken essence, starch and sizing, and oil it for later use. .

2. Heat the pot again, add chopped green onion, minced ginger, minced garlic, and diced carrots until fragrant. Add the mutton cubes, salt, chicken essence, and light soy sauce and stir-fry evenly. Sprinkle with cumin powder and remove from the pot. Serve over purple cabbage leaves.

Tips for making cumin-fried mutton:

The stir-frying time should be short, otherwise the mutton will become old. < /p>

Ingredients for making mutton noodles:

Main ingredients: 200 grams of wheat flour

Accessory ingredients: 50 grams of mutton (lean), 5 grams of Cynomorium cynomorium, 5 grams of Cistanche deserticola

Seasoning: 10 grams of shallots, 2 grams of salt, 5 grams of ginger

Teach you how to make mutton noodles and how to make mutton noodles delicious

1. Put Cynomorium Cynomorium and Cistanche deserticola into a casserole, add appropriate amount of water;

2. Fry for about 30 minutes and then remove the residue and retain the juice;

3. When the concoction is cool, mix it with the noodles Make into shredded noodles and set aside;

4. Use mutton soup to cook noodles;

5. Season with appropriate amounts of ginger, green onion, and salt.

Tips - Health Tips:

1. This product has the effects of replenishing qi, calming the nerves, moisturizing and laxative;

2. Suitable for yang deficiency People with constipation should take it.

The recipe of mutton soup noodles introduces the cuisine and functions in detail: exquisite staple food, strengthening waist and strengthening kidneys, recipes for strengthening the spleen and appetizing, recipes for cold limbs and chills

Taste: original taste, process: boiling

Ingredients for making mutton noodle soup:

Main ingredients: 500g noodles (standard flour), 300g mutton (lean)

Accessory ingredients: 10g coriander, 300g white radish grams

Seasoning: 25 grams of green onions, 5 grams of ginger, 6 grams of salt, 3 grams of MSG, 5 grams of soy sauce, 15 grams of cooking wine, 2 grams of pepper, 15 grams of sesame oil

Mutton Features of soup noodles:

This noodle is milky white in color, clear in soup, tender in meat, and delicious in taste.

Teach you how to make mutton noodle soup, how to make mutton noodle soup delicious

1. Wash the coriander and cut into minced coriander; wash the white radish and cut into shreds; green onions. Peel and wash the ginger, cut the green onions and ginger into thin strips, and set aside; wash the mutton, cut into thin strips, put it into a bowl, add cooking wine, soy sauce, green onions, ginger, refined salt, and sesame oil Mix well.

2. Pour fresh soup into the pot, heat it up, add shredded radish and cook, add shredded mutton mixed with ingredients, bring to a boil over high heat, then stop the heat and add MSG to make noodle soup.

3. Take another clean pot and pour water into it. After boiling, add the noodles. After they are cooked, take them out into several bowls. Add shredded mutton and radish soup, sprinkle with pepper and coriander. Ready to eat.

Tips - foods that conflict with each other:

Cilantro: When taking tonics and traditional Chinese medicines Atractylodes and Paeoniae, you should not take coriander to avoid reducing the efficacy of the tonics.

White radish: Do not eat white radish with ginseng and American ginseng. < /p>

Ingredients for making mutton and radish porridge:

Main ingredients: 500 grams of mutton (lean)

Accessory ingredients: 5 grams of tangerine peel, 100 grams of white radish, 150 grams of sorghum

Seasoning: 5 grams of green onions, 5 grams of ginger, 10 grams of rice wine, 10 grams of five-spice powder, 10 grams of MSG, 25 grams of sesame oil

Teach you how to make mutton and radish porridge, how to make it Mutton and radish porridge is delicious

1. Wash the orange peel and cut into pieces; wash and cut onions and ginger and set aside.

2. Wash the mutton, cut into thin slices, put it into a pot, add mutton soup, rice wine, five-spice powder, and orange peel, cook until the mutton is minced, then add washed sorghum rice and Cut the white radish into fine dices, cook them together into gruel, add salt, green onions, minced ginger, and sesame oil to taste.

Instructions for making mutton and radish porridge:

This product requires about 1500 ml of mutton soup.

Tips - Health Tips:

1. Tonify the body and replenish qi, calm the mind and relieve convulsions, whet the appetite and eliminate grains.

2. It is suitable for postpartum abdominal pain, weakness due to cold and fatigue, edema of the body and face, injuries and bruises, and lactation in women.

3. People with phlegm-fire, damp-heat, real evil, and fever should not take it

How to make wolfberry mutton porridge details the cuisine and its effects: kidney-restoring recipes, yang-tonifying recipes, and strengthening recipes Recipes for strengthening waist and kidneys, recipes for excessive nocturia, and recipes for tinnitus

Taste: original flavor Process: boiling

Ingredients for making wolfberry mutton porridge:

Ingredients: mutton ( 100 grams (lean), 150 grams of rice, 250 grams of wolfberry leaves, 50 grams of lamb kidneys

Seasoning: 10 grams of green onions, 2 grams of salt

Teach you how to make wolfberry mutton porridge, how to Making wolfberry mutton porridge is delicious

1. Cut the fresh sheep kidneys clean, remove the intima and chop into fine pieces.

2. Wash and chop the mutton, fry the wolfberry juice to remove the residue, and cook porridge with the mutton kidney, mutton, green onions and rice.

3. When the porridge is ready, add a little salt and cook for a while.

Tips-Health tips:

1. Nourish kidney yang, nourish kidney qi, and strengthen yang.

2. Suitable for impotence caused by kidney deficiency and strain, Yang Qi decline, waist and spine pain, dizziness, tinnitus, hearing loss, frequent urination or enuresis, etc.

Tips - foods that are incompatible with each other:

Rice: Tang Dynasty 6.1 Meng Shen: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with cocklebur, which will cause disease. "Heartache due to death."

Qing Dynasty 6.1 Wang Yuying: "Although fried rice is fragrant, it is dry in nature and helps to relieve fire. It should be avoided by those who are not suffering from severe cold and diarrhea."

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Wolfberry leaves: Wolfberry leaves and dairy products are incompatible

The recipe of meat steamed buns introduces the cuisine and efficacy in detail: high-quality staple food, qi and blood nourishing recipes, malnutrition recipes

< p>Taste: Salty and delicious Process: Boiling

Materials for making mutton steamed buns:

Main ingredients: 200 grams of pancakes (standard powder)

Accessories: 50g day lily (dried), 50g fungus (watered), 50g vermicelli, 10g green garlic, 10g coriander, 100g mutton (cooked)

Seasoning: 4g salt, 2g MSG , 2 grams of pepper

Teach you how to make mutton steamed buns, how to make mutton steamed buns delicious

1. Break the pancake into pieces first;

< p>2. Wash and tear yellow flowers and fungus;

3. Soak vermicelli;

4. Wash and select green garlic into sections;

5. Coriander Choose to wash;

6. Slice the braised mutton and set aside;

7. Put the broken pancakes into the pot, add mutton soup, add yellow flowers, fungus, vermicelli, and green garlic , cooked;

8. Add salt, monosodium glutamate, and pepper, mix well, and put it into a bowl;

9. Place the sliced ??braised lamb and sprinkle with coriander That’s it.

Instructions for making mutton steamed buns:

You need to prepare about 200 grams of mutton soup.

Tips for food balance:

Fungus (Shuifa): Fungus should not be eaten together with field snails. In terms of food medicinal properties, the cold snails are not conducive to digestion when encountering slippery fungus, so they should not be eaten together.

< p>People suffering from hemorrhoids should not eat fungus and pheasant together. Pheasants are slightly poisonous, and eating them together can easily cause hemorrhoid bleeding.

Agaric fungus and wild duck should not be eaten together. Wild duck is sweet in taste and cool in nature, and is prone to indigestion.

Cilantro: When taking tonics and Chinese medicines such as Atractylodes and Paewan, it is not advisable to take coriander to avoid reducing the efficacy of the tonics.

The recipe of mutton with toothpicks details the cuisine and its effects: home-cooked recipes to nourish yang. Recipes for strengthening the waist and strengthening the kidneys Recipes for cold limbs

Taste: Salty and umami Technique: Catch and stir-fry

Ingredients for making toothpick mutton:

Main ingredients: 500g mutton (lean)

Seasoning: 50g vegetable oil, 2g sesame oil, 15g cooking wine, 3g salt, 10g chili powder, 5g pepper powder, 10g cumin, 3g white sugar , 2 grams of MSG, 8 grams of green onions, 5 grams of ginger

Teach you how to make toothpick mutton and how to make toothpick mutton so delicious

1. Wash the onion and ginger and chop them into pieces; < /p>

2. Wash the mutton and cut into thick slices;

3. Add salt, cooking wine, chopped green onion and ginger, and a little oil to the mutton and mix well;

4. Use Wear toothpicks through each toothpick, piercing 2-3 pieces;

5. Pour oil into the pot and heat it until it is 50% to 60% hot, add the mutton, fry until crispy and brown, and take it out;

< p>6. Leave an appropriate amount of oil in the pot, heat it to 30% heat, add chili powder, pepper powder, cumin powder, salt, sugar and MSG and stir well;

7. Add fried For mutton, pour in sesame oil and stir evenly.

Tips for making toothpick mutton:

This product involves a frying process, so you need to prepare about 500 grams of vegetable oil.