Sauté ed mutton slices with onion
Ingredients: mutton, 1 egg, green onion, refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch.
Characteristic color: mutton is tender, fresh and fragrant, wrapped in sauce, and has endless aftertaste after eating.
Operation: Cut the mutton into pieces with a thickness of 1.2 cm, cross-punch holes on both sides (with a depth of 1/3 of the meat thickness), cut into strips with a thickness of 1 cm, then diced, put them in a bowl, add refined salt, egg white and wet starch and stir well. Cut the green onion in half, and cut it into pieces of 1.2 cm for later use. Take an empty bowl, add refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch, and stir well to make juice. Put peanut oil in the wok, heat it to 60% heat (about 150℃), add diced mutton, stir it with a spoon, then add onion and stir it, and take it out quickly. Leave a little oil in the pot, heat it on high fire, add diced mutton and scallion and stir fry, then pour the sauce into a bowl and stir fry, pour sesame oil on it, turn it over a few times, and quickly take it out of the pot.
Nutritional value: mutton-as the saying goes, "delicious food should be accompanied by beautiful utensils, and medical treatment is not as good as diet therapy." Mutton is warm in nature, benefiting qi and nourishing yin, warming and nourishing middle jiao, appetizing and strengthening the body.
Eggs-1, protein: Eggs are rich in high-quality protein. Every100g of eggs contains12.7g of protein, and the protein contained in two eggs is roughly equivalent to150g of fish or lean meat.
Gourmet: Qingzhen cuisine-Muslim food in China refers to the food that conforms to Islamic law and is eaten by Muslims in China.
Stewed mutton with carrot
Materials: raw materials: carrot 300g, mutton180g.
Accessories: water 1200ml, cooking wine 3 tsps, onion, ginger, minced garlic 1 tsp, sugar and salt, sesame oil 1/2 tsp.
Special color: tonify deficiency, invigorate qi and blood. Long-term consumption can replenish moderate coke, prevent cold hands and feet, help digestion and relieve cough.
Exercise: 1 Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use.
2. Blanch the mutton with boiling water, and drain it.
3, from the oil pan, put 5 tablespoons of salad oil, put the mutton into the fire and stir fry until the color turns white.
4. Put carrots, water and other seasonings (except sesame oil) into the pot and bring to a boil.
5. Cook on low heat for about 1 hour, then turn off the fire and add sesame oil to the pan.
Tips:
1. This dish can't be eaten with vermicelli, otherwise it will destroy the original efficacy.
Don't add sour food when cooking, otherwise it will destroy its efficacy. This dish can nourish and preserve health, and it is especially effective to improve the coldness of women's hands and feet if eaten regularly.
Nutritional value: mutton-as the saying goes, "delicious food should be accompanied by beautiful utensils, and medical treatment is not as good as diet therapy." Mutton is warm in nature, benefiting qi and nourishing yin, warming and nourishing middle jiao, appetizing and strengthening the body.
Carrot-Carrot is a crispy, delicious and nutritious home-cooked dish.
Cooking: herbal diet therapy
Stewed mutton with white radish
Ingredients: 500g of white radish, 250g of mutton, 30g of soy sauce, 50g of sugar, 0/5g of onion/kloc-and 0/5g of ginger/kloc-.
Grams, 2 star anise seeds, 50 grams of vegetable oil, appropriate amount of cooking wine, appropriate amount of salt and appropriate amount of essence.
Special color: characteristics: soft and fragrant.
Efficacy: warm and appetizing.
Exercise: 1 Wash mutton, cut into 5cm square pieces, blanch with hot water, and drain for later use.
2. Cut the radish into 5 cm square pieces, blanch it with hot water and put the soup for later use.
3. Put 50g oil in the wok. When the oil is heated to 70%, add sugar, stir with a shovel until the sugar bubbles, and stir the meat. After the meat is evenly colored, put 50 grams of soy sauce, add onion, ginger and soy sauce. Cover the pot and stew for 5 minutes, then add warm water. After the fire is stewed, add cooking wine and simmer it instead. When the meat is ripe, pour the radish into the pot and add salt. When the meat and radish are ripe, take the monosodium glutamate out of the pot and put it into a bowl to eat.
Nutritional value: mutton-as the saying goes, "delicious food should be accompanied by beautiful utensils, and medical treatment is not as good as diet therapy." Mutton is warm in nature, benefiting qi and nourishing yin, warming and nourishing middle jiao, appetizing and strengthening the body.
White radish-the nutritional value of white radish leaves is even more amazing: its vitamin A content is more than three times that of the same amount of broccoli; The calcium content is four times that of spinach.
Cooking: home cooking
Garlic mutton
Ingredients: mutton1000g, garlic150g, 4 eggs.
Characteristic color: the beauty of mutton lies in its original flavor, fresh and smelly. If you remove the smell of mutton, the rest will be delicious. If you like meat, you are a real hero. If you can eat mutton, you will be a real hero.
Exercise: ① Wash the mutton and put it into boiling water in four pieces.
(2) Stir-fry the yellow sauce, add soy sauce, pepper, fennel and salt to make sauce soup, add mutton and simmer until cooked.
(3) Beat the eggs, dip the mutton slices in the egg liquid and fry them until golden brown.
(4) Chop garlic, stir-fry garlic with oil in a wok, add seasoning and sprinkle on the stir-fried mutton slices. Soft, rotten, delicious and mellow. Unique dishes.
Nutritional value: mutton-as the saying goes, "delicious food should be accompanied by beautiful utensils, and medical treatment is not as good as diet therapy." Mutton is warm, benefiting qi and nourishing yin, and warming the middle and tonifying deficiency.
Garlic-In recent years, some experts have shown that the nutritional value of garlic is higher than that of ginseng, and it should be listed as the first health care product, which can reduce blood fat and prevent and reduce arterial fatty spots.
Gourmet: Qingzhen cuisine
Li Anguo mutton
Ingredients: 500g of leg of lamb, 2 teaspoons of wine and soy sauce, 300g of pigskin, white radish strips, sugar 1 teaspoon, soup 10 cup, 2 shallots, pepper12 teaspoons, 3 slices of ginger, 200g of spinach (or lotus root) and 200g of ginger.
Exercise: ① Buy a long mutton with skin and the width of its hind legs is about 8 cm, put it in a pot and boil it in water for 30 minutes until it is cooked, then take it out.
(2) Add clear soup, mutton, scalded skin, white radish (diced), add onion, ginger, garlic and star anise and cook for about 1 hour, then add wine, soy sauce, sugar, salt and pepper, and cook for another 30 minutes (low heat).
(3) take out the mutton, let it cool slightly, cut it into large pieces with a thickness of 1cm, and filter the soup in the pot once without any seasoning.
(4) Take a small soup pot with a shallow bottom, put spinach and tofu (cut into thick slices) at the bottom, then arrange the mutton neatly on it, inject the cooked soup (item 3), move it to a stove for ignition (small alcohol stove), make it boil again, open the lid, sprinkle with chopped green onion and coriander and serve.
Nutritional value: mutton-as the saying goes, "delicious food should be accompanied by beautiful utensils, and medical treatment is not as good as diet therapy." Mutton is warm in nature, benefiting qi and nourishing yin, warming and nourishing middle jiao, appetizing and strengthening the body.
Cuisine: Hunan cuisine-Hunan cuisine is developed from local cuisines such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area.
Mutton hot pot
Raw materials: 30g of Angelica sinensis, and 0/500g of mutton/kloc-. Seasoning: refined oil 100g, ginger 5g, garlic 5g, onion 5g, monosodium glutamate 20g, chicken essence 20g, cooking wine 20g, pepper 5g and white soup 3000g.
Characteristic color: mutton hot pot indications: it has nourishing effect on physical weakness, anemia and emaciation.
Exercise: (1) Slice ginger and garlic, cut onion into "horse ear" shape, and cut angelica into 4 mm thick slices.
(2) Wash the mutton, cut it into 3cm square pieces, and soak it in the soup pot.
(3) Put the wok on fire, heat it with oil, add ginger and garlic slices, shallots, stir fry, add white soup, add mutton, monosodium glutamate, chicken essence, pepper, cooking wine and angelica, boil, skim the floating foam, pour it into the pressure cooker, press 10 minute, and then put it into the pot to take the stage.
Nutritional value: mutton-as the saying goes, "delicious food should be accompanied by beautiful utensils, and medical treatment is not as good as diet therapy." Mutton is warm in nature, benefiting qi and nourishing yin, warming and nourishing middle jiao, appetizing and strengthening the body.