Method for making boiled mutton 1 mutton soup
Ingredients: mutton, cooking wine, onion, ginger, pepper, dried tangerine peel, hawthorn and salt.
working methods
1, the mutton is soaked in cold water for two hours, and the water is changed every hour.
2. Wash the mutton with clear water and cut it into small pieces.
3. Pour enough water into the pot and put the sliced mutton into the pot.
4. After the medium fire boils, skim off the floating foam and pour in the cooking wine.
5. Then add pepper, onion ginger, dried tangerine peel and hawthorn.
6. Cover the pot and stew for 1- 1.5 hours.
7. Remove the orange peel and hawthorn and sprinkle some salt.
8. Turn to medium heat and continue to stew 15-20 minutes, then turn off the heat and eat.
How to cook mutton 2 stewed mutton with white radish
Ingredients: mutton 250g, white radish 150g, wolfberry 1 teaspoon 5g, aniseed 1, 2 segments of green onion, 2 slices of ginger, 2 teaspoons of cooking wine 10ml, salt 1 teaspoon 5g and pepper/kloc-0.
working methods
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.
How to cook mutton 3. Fried mutton with onion
Fried mutton with onion is a famous Beijing dish in China, especially for Muslims. Mutton is delicious, not greasy, and tender. Of course, mutton is a good choice for tonic in autumn and winter: due to the cold climate, people's physical energy consumption is high, while mutton is hot, rich in protein, vitamins and inorganic substances, which can keep warm, keep fit and enhance disease resistance after eating. Ingredients: 500g mutton, 2 green onions, minced garlic 1 tablespoon (15g), 3 tablespoons soy sauce (30ml), 3 tablespoons starch (45g), sugar 1 tablespoon (15g) and pepper powder/kl.
working methods
1, remove fascia from mutton, rinse with warm water for 30 minutes, remove blood stains and fat, make the color of mutton more tender, and then put it in the refrigerator and freeze it until it is semi-hard.
2. Cut the mutton into large pieces. Root onion, peeled, cut into 5 cm long oblique silk.
3. Put the mutton slices into a bowl, add pepper powder, soy sauce and starch, stir well and marinate for 10 minute. Pepper powder can also be replaced by other spicy pepper powder, ginger powder, star anise powder, cinnamon powder, etc. In the cooking process, it will produce a strong aroma, which will help to remove the odor.
4. Heat the oil in the pot on medium heat. When it is 70% hot, put the marinated mutton slices in and quickly disperse the fire. When the mutton surface becomes mature, take out and drain the oil for later use.
5. Leave the bottom oil in the pot. After heating, add minced garlic and shredded onion and saute until fragrant. Then add mutton slices, add sugar, cooking wine, balsamic vinegar and salt, and stir-fry for a while.
skill
1. The fresh mutton purchased has no sour taste. After pressing with your fingers, the depression can be recovered immediately. The meat is compact and shiny, the red color is even, and the fat is white or light yellow. You can also buy semi-finished products of machine slicing in the supermarket.
2. Because mutton contains a lot of blood, the odor is mainly produced in sheep fat. Warm water of 45℃ is used for water treatment in autumn and winter, and cold water can be used in summer.
3. If it is stewed mutton, you can adopt a more complicated method of draining water. Put the raw materials, onion, ginger and cooking wine in a cold water pot, cook them in medium heat until they are half cooked, take them out and wash them with cold water.
4, mutton is hot, most suitable for qi and blood, but do not eat when you have a cold, fever, cough, and patients who take traditional Chinese medicine including Pinellia ternata and Acorus calamus should also fast. In addition, it should be noted that it should not be eaten as pumpkin, watermelon, plum, dried plum, adzuki bean, bean paste, buckwheat, dried fish and pork.
5. Vinegar and cold food have the best effect. If it is used in large quantities in warm mutton, it will weaken the therapeutic effect, and the amount of vinegar should be one thousandth of that of meat.