Ingredients: mutton hoof, homemade soup stock, Pixian bean paste. Salt, monosodium glutamate dried Chili; White sesame. Zanthoxylum bungeanum, Chinese liquor, garlic sprout
Practice: 1. Wash sheep's hoof, simmer in boiling water for 5 minutes, remove and cut into chunks weighing about 20 grams;
2. Add 30g of salad oil to the pot, 20g of dried pepper, pepper and bean paste, stir-fry until 70% hot, and add the sheep.
Hooves, spray white wine, add soup stock, salt, monosodium glutamate, and simmer. Pour into a pressure cooker and bring to a boil.
20 minutes, take it out and put it on a plate, sprinkle with garlic sprouts, soybeans and white sesame seeds;
3. Add 50g of salad oil to the pot, add dried chili 10g, stir-fry until 70% hot, and pour it on the sheep's hoof.
Sprinkle with white sesame.
Laohuobushi mutton hoof soup
Ingredients: sheep's hoof, astragalus root, longan, red dates, medlar and ginger.
Practice: 1. Wash the sheep's hoof, boil the water in the pot, put the sheep's hoof in, and rinse it after the water boils.
2. Wash and soak Beiqi, Longan, Jujube and Lycium barbarum, put them in a casserole and cook them with sheep's hoof for three hours.
Braised mutton trotters 1
Ingredients: 10 cooked white hoof (lower half).
Material: Lentinus edodes 100g.
Seasoning: cooking oil, sesame oil, cooking wine, monosodium glutamate, sugar, soy sauce, salt, starch, onion, ginger, sliced garlic, chicken soup, and the general yield is appropriate.
Production method: 1, clean the bones of sheep's hoof, select clean hair, blanch it in a boiling water spoon, and take it out; Wash mushrooms and cut them into strips for later use.
2. When the frying spoon is on fire, add the base oil, add the onion, ginger and garlic slices, stir-fry the aniseed and add the chicken soup. After boiling, cook with slow fire 15-20 minutes, take out sliced onion, ginger and garlic and aniseed, add main ingredients and seasonings, season with strong fire, collect juice, pour the sauce evenly, pour sesame oil out of the spoon and put it on a plate for beautification.
Features: golden luster, smooth juice, soft and rotten texture, salty and slightly sweet taste.
Efficacy: supplementing qi and deficiency, warming the middle and lower temperature, tonifying kidney and strengthening yang, benefiting qi and strengthening body, benefiting stomach and helping food, and lowering blood pressure.
Key tips: 1, sheep hoof should be clean, cooked moderately and evenly, and then roasted on fire after processing. 2, when firing, you must choose a good soup, seasoning, light color, less juice and more oil.
The practice of spiced mutton hoof:
Ingredients: five sheep's hoofs
Seasoning: sliced onion and ginger 50g, star anise 2, fragrant leaves 15g, Amomum villosum, clove, nutmeg, galangal, refined salt, monosodium glutamate, sugar and Shaoxing wine 2 tablespoons each, fish sauce 1 tablespoon, soy sauce 3 tablespoons, ox bone 1000g.
1. Remove the hair and toenails from the sheep's hoof and wash them with alkaline water.
2. Add a proper amount of water into the pot, put the ox bone stick into the pot and cook for 30 minutes, then add the fragrant leaves, Amomum villosum, clove, nutmeg and galangal to continue cooking for 30 minutes, filter out the raw materials and make the broth for later use.
3. Put the sheep's hoof into the broth, then add salt, monosodium glutamate, white sugar, Shaoxing wine, fish sauce, soy sauce, onion, ginger slices and star anise, cook on low heat until the sheep's hoof is boneless, and take it out to cool for later use.
When eating, cut the sheep's hoof, put it on a plate and serve it on the table.
1: Sauced mutton hoof is a traditional halal cold dish. The meat is smooth and fragrant.
Sauced sheep's hoof raw material: 15 sheep's hoof (weight about 1500g). Onion 15g, ginger 15g, pepper 3g, aniseed 3g, cinnamon 3g, clove 3g, fragrant leaves 5g, old miso soup 1000g, monosodium glutamate 3g, cooking wine 3g, white pepper 3g, sugar 3g, sesame oil 5g, oyster sauce 5g and spicy soy sauce 5g.
The practice of sauce sheep's hoof:
(1) Clean the sheep's hoof and blanch it too cold.
(2) Boil a sauce pan, add old sauce soup, onion, ginger, pepper, aniseed, cinnamon, clove and fragrant leaves, add monosodium glutamate, cooking wine, salt, white pepper, white sugar, oyster sauce and spicy soy sauce, add sheep's feet, boil, turn off the fire after cooking, soak the original soup for half an hour, take it out and let it cool, spread sesame oil, and cut into pieces when eating.
Tip: scrape the sheep's hoof clean.
2. Raw materials:
Raw sheep hoof1000g.
Seasoning:
Onion, ginger, garlic, pepper, star anise, cinnamon, vinegar, soy sauce and sugar.
Production method:
1. Knock off the hoof cover of raw sheep hoof and soak it in clear water. Because raw sheep's hoofs may use caustic soda during hair removal, you should add some vinegar to neutralize the residue of caustic soda, brush it carefully with a brush after one hour, and then rinse it with clear water.
2. Wash the sheep's hoof and put it in the pressure cooker. Put onion, fresh ginger slices, garlic cloves and pepper into a seasoning box, and add several large cloves, two pieces of cinnamon, three spoonfuls of soy sauce, one spoonful of vinegar and a proper amount of salt. Cover and stew for 30 minutes.
Third, the wok is set on fire, a small amount of peanut oil is poured in and heated, and two large petals are fried. Put the stewed mutton hoof with soup into the wok, add a proper amount of soy sauce and a spoonful of sugar, and continue to stew until the mutton hoof is crisp and rotten to collect juice. At this time, the sheep's hoof looks red and fragrant.
Braised sheep's hoof
This dish is characterized by soft, crisp, hemp, spicy, fresh and fragrant juice.
Production method: raw materials: 400g of hot pepper, Sichuan bell pepper, pepper seeds, garlic seeds, ginger and chopped green onion, refined salt, monosodium glutamate special spice for mutton feet, bean paste, spicy sauce for spicy girls, sesame seeds, oyster sauce, chicken essence powder, soy sauce, red oil, salad oil and sesame oil. (1) Heat fragrant oil in a pan, add garlic and ginger rice, bean paste, special spices for beef feet, stir-fry spicy sauce by spicy girls, add mutton feet, add broth, simmer for 4-5 minutes on medium heat, pour red oil, and put the mutton feet on a plate one by one. (2) Put red oil in the pan, add bean paste, mutton feet and special spices. Key to production: pay attention to the heat when stewing sheep's hoof.
Stewed sheep's hoof with emerald mushrooms
Ingredients: 7 sheep's feet, Pleurotus nebrodensis 1 piece, and 7 vegetable cores.
Seasoning: braised sauce 150g, onion, ginger and garlic 5g, star anise, cinnamon, pepper, tsaoko and clove 2g, cooking wine, soy sauce 10g, salt, monosodium glutamate and chicken essence 3g, sesame oil 5g, red oil 10g and wet starch 5g.
Output: 1. Roast the sheep's hoof with low fire (be careful not to burn it), then soak it in hot water twice, and then soak it in alkali for 4-5 hours. 2. Pour off the alkaline water, soak it in hot water for two or three times until it is golden yellow, and then rinse it with clear water. 3. Blanch the washed sheep's hoof with onion, ginger, garlic, star anise, cinnamon, pepper, tsaoko, clove, cooking wine, soy sauce, salt and fresh soup, then stew until it is 90% ripe, and take it out for later use. 4. Put Pleurotus nebrodensis, onion, ginger, chicken essence and cooking wine into a cage and steam for 5 minutes until cooked; After blanching, take out the vegetable core, add salad oil to the pot, add salt, monosodium glutamate and chicken essence when it is 80% hot, and then take it out of the pot for later use. 5. Add a little oil to the pot. When it is 80% hot, add onion, ginger and garlic. Add braised sauce, cooking wine and fresh soup to the cooked lamb's trotters. After eating, take it out, put it in a circle on the plate in the order of one vegetable core and one sheep's hoof, and put steamed Pleurotus nebrodensis in the middle. 6. Take out the steamed mutton hoof juice, add salt, monosodium glutamate and chicken powder to taste, thicken it, pour in red oil and sesame oil, and pour it on the mutton hoof and Pleurotus nebrodensis.
Features: the mutton hoof is soft and ruddy, the lark mushroom is soft and rotten, and the vegetable core is crispy.
Innovation: ordinary sheep's hoof is made of Pleurotus nebrodensis and vegetable core, which are carefully processed and cooked, with rich taste and beautiful shape.