Seasoning: 5g of onion, 5g of ginger, 2g of star anise, 2g of soy sauce, 5g of cooking wine, 5g of monosodium glutamate+0g of sesame oil, 20g of starch (pea)15g.

Recipe introduction

Roasted mutton strips are traditional Muslim mutton strips in Beijing. This dish was formed in the late Qing Dynasty. The late Qing Dynasty is the era when Beijing-Shandong cuisine is maturing, and braised mutton strips naturally have strong Shandong cuisine characteristics in taste and cooking methods.

Roasted mutton strips are golden red in color, fragrant and moist in taste, soft and tender in meat, and melt in the mouth. So far, it has become an indispensable delicacy in Beijing Muslim banquet.

How to cut mutton strips? 1. Cut off the irregular edge of sheep kidney, soak it in cold water to remove blood, and put it in a boiling water pot for cooking;

2. Take out the meat and let it cool, and keep the broth;

3. Peel the cooled mutton, cut it into 10 cm wide strips across the meat line, and put it in a bowl with the smooth face down;

4. Put 10g sesame oil into a wok, heat it with high fire, add aniseed, onion and ginger slices, stir-fry until fragrant, and then add 10g soy sauce and 10g mutton soup;

5. After boiling, pour it into a bowl of steak, and steam the cows on a steamer for 20 minutes;

6. Pour the soup in the meat loaf bowl into the casserole (don't spill the meat loaf), turn the meat loaf upside down and put it on the plate;

7. Pick out the star anise and onion ginger from the soup, bring them to a boil with high fire, add 15g soy sauce and monosodium glutamate, thicken them with 30g starch (15g starch with water), pour them on the meat strips, and then sprinkle with sesame oil.

Precautions:

1. Put some hawthorn or some radish and mung bean when cooking, and put some seasonings such as onion, ginger and cumin to remove the fishy smell when frying;

2. Eat meat must be thoroughly rinsed; Summer and autumn are hot and dry, so it is not suitable for mutton.

3. There are many membranes in mutton. Remove the membrane before shredding, otherwise the membrane will be hard and difficult to swallow after frying.

Remarks: Roasted mutton strips need lamb tenderloin, which is uniform in fat and thin, and clear in red and white. However, it seems that this part of the meat is not easy to buy, so it is replaced by lamb chops, which are delicious, soft and smooth, fat but not greasy.

1. Mutton has the functions of invigorating qi and tonifying deficiency, warming the middle and lowering the temperature, and has dietotherapy effects on asthenia, emaciation, soreness of waist and knees, abdominal pain due to postpartum fatigue, cold hernia, and nausea due to insufficient middle qi.

This dish can be used as a family dinner. Because it contains a lot of animal fat, it is not suitable for obese people and middle-aged and elderly people to eat regularly.

Roasted mutton strips are golden red in color, fragrant and moist in taste, soft and tender in meat, and melt in the mouth. So far, it has become an indispensable delicacy in Beijing Muslim banquet.

Nutritional analysis

Lamb chops are thin): mutton is warm. Eating mutton often in winter can not only increase the body's heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role; 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.

Starch (pea): Pea is rich in high-quality protein and carotene, which can improve human body's disease resistance and rehabilitation ability, enhance human immune function, prevent the synthesis of carcinogens, and reduce the incidence of human cancer; Peas are also rich in dietary fiber, which can promote peristalsis of large intestine, keep defecation unobstructed, clean large intestine and prevent constipation; Pea is different from ordinary vegetables, and contains acid, gibberellin, phytohemagglutinin and other substances. It also has antibacterial and anti-inflammatory effects and enhances metabolism.

The dietotherapy function of mutton (fat and thin);

Mutton is sweet and warm, and enters the spleen, stomach, kidney and heart meridian;

Warming and nourishing the spleen and stomach is used to treat nausea, emaciation and chills caused by spleen and stomach deficiency and cold;

Warming and nourishing liver and kidney, used for treating soreness and weakness of waist and knees, asthenia, cold pain and impotence caused by kidney-yang deficiency;

Tonifying blood and warming channels are used for abdominal cold pain caused by postpartum blood deficiency and cold channels.

According to ancient Chinese medicine, mutton is a good product for nourishing Yuanyang, nourishing essence and blood, treating lung deficiency, benefiting strain and warming the stomach, and it is an excellent warming and strengthening agent.