The practice of stewed mutton
Ingredients: mutton brisket, pepper, star anise, scraped skin, carrot, horseshoe, bamboo cane, etc.
Practice:
1, put the bought mutton brisket in hot water, boil the dirty things in the mutton until a layer of foam floats on the surface of the water, and then fish it up.
2. Roast the drained mutton in a dry pot, simmer until the oil comes out, then pick it up and wash the pot. After the above two steps, the mutton will have no smell of shame.
3, add a little oil into the oil pan, saute garlic, ginger, scraped skin, red dates, fragrant leaves, pepper and star anise.
4. Put the processed mutton in an oil pan and fry. After frying, pour half a bowl (about 150ml) of white wine.
5. The mutton will smell good after drinking.
6. Pour the seasoning mixed with fermented bean curd, pillar sauce, noodles sauce, peanut butter and chicken essence into the pot for stewing.
7, to mutton delicious, in addition to seasoning, but also add a little rock sugar.
8. In another pot, cook the soup with bamboo cane, radish, horseshoe and candied dates.
9, stew in the pot for about an hour and a half.
The method of cumin mutton
Raw materials: mutton slices, cumin grains, cumin powder, soy sauce, sugar, salt, onion, egg white, cooking wine, chives, etc.
Practice:
1, cut mutton into thin slices, rinse with clear water for five minutes to remove blood, then add egg white and cooking wine, grab and marinate for 20 minutes. Slice the onion, and cut the chives into 3-4cm long sections for later use.
2. Heat the wok until you can feel the obvious hot air when you put it on it with your hands, then add a proper amount of oil, add the mutton slices and slip away quickly. Stir-fry until the meat slices change color and serve them out.
3. Re-heat the remaining oil in the pot, add onion to stir-fry until it is 40% hot, then add the previously fried mutton slices, pour in soy sauce, cumin grains, salt and sugar, stir-fry until fragrant, and finally sprinkle cumin powder and chives before taking out of the pot.
The method of sauteed mutton with onion
Raw materials: sliced mutton, scallion, soy sauce, rice vinegar, sugar, salt, coriander, etc.
Practice:
1, first cut the green onion into oblique slices, wash the coriander and cut it into short pieces about 3 cm long for later use.
2. When the oil pan is heated to 50% heat, add the mutton slices and stir fry quickly.
3. When the mutton slices begin to turn white, add the green onions, add the soy sauce, sugar and salt, and stir well until the meat slices turn white.
4. After the mutton is ripe, pour in rice vinegar, add the coriander section and stir-fry evenly, and then immediately take out the pot.
Mutton practice
Grilled mutton strips
material
300g of mutton, scallion 1 root, shallot 1 tree, ginger 1 small piece, appropriate amount of aniseed, appropriate amount of starch, note: ingredients can be made as appropriate, sesame oil 1 tablespoon, soy sauce 1 tablespoon, cooking wine/kloc.
method of work
1. Soak mutton in clear water, wash it after leaching blood, cook it in a boiling water pot, and then take it out to cool; Wash shallots and shallots and cut into sections, and wash ginger and slice;
2. Peel the skin off the mutton, cut it into strips across the meat lines, and put it neatly in a bowl;
3. Put 3 teaspoons of sesame oil into the pot, heat it, add aniseed, green onion and ginger slices to saute, then add cooking wine, soy sauce and cook the meat stock soup; After the soup is boiled, pour it into a bowl filled with meat strips, put it in a steamer and steam for 25 minutes with high fire, then clip off the aniseed, green onions and ginger slices;
4. Pour the original soup of meat strips and steamed meat into the wok (don't scatter the meat strips), boil them with high fire, and add soy sauce.
pay attention to
The meat is golden in color and delicious. Be careful when turning over the spoon, don't scatter the meat strips.
Mutton hand-picked rice
Introduction to recipes
I've always liked delicious rice, vegetable rice, watercress rice, seafood rice, beef rice and sausage cheese rice. Today, I made my own original mutton steak rice for my family.
Ingredients: 2 cups of rice, 2 large pieces of sheep bone (leg bone), half of onion and half of radish.
Ingredients: a little salt, a little soy sauce, a little sugar and a little starch.
method of work
1, blanch the sheep bones in boiling water, directly put the onions and radishes together with water into a crock, and cook for 3 hours on high heat.
2. Don't chop onions and radishes, put them in the whole pot.
3. Add a little salt to the boiled mutton bone soup and cook the rice directly.
4. Cut the boiled radish into pieces and cut the onion into small pieces.
5, another fire, pour the onion and sheep bone soup into the pot, add the right amount of soy sauce and sugar, boil, and then pour the right amount of water starch to thicken.
6. Put the rice on a plate, put the cut radish and sheep bone, and pour the thickened sheep bone juice on it.
Braised mutton with scallion
material
Lamb rib, green onion, ginger, green vegetables, salt, cooking wine, soy sauce, monosodium glutamate, chicken essence and pepper.
method of work
1. Wash the blood stain from the lamb rib, add onion and cooking wine to clean water, cook until it stops growing, then take it out and cut it into large pieces; Cut the green onion into sections; Please pick it and wash it.
2. Put the clear oil in the pot, add the green onions, fry until golden brown, and take them out; Take a pot mat, first arrange the fried green onions on the pot mat, and then arrange the mutton slices neatly on the pot mat.
3. Stir-fry ginger with scallion oil in the pot, add mutton soup, add the arranged mutton, cooking wine, salt, pepper, soy sauce and chicken essence, stir-fry the mutton with low fire until it is rotten, add monosodium glutamate to adjust the taste, take out the pot mat and buckle the mutton on the plate. Thicken the remaining juice in the pot and pour it on the mutton. Surround the edges with fried vegetables.
Braised thousand layers of mutton with red sauce
material
Ingredients: 250g of boneless lamb ribs, 750g of pickled cabbage, ingredients: pumpkin, celery and fish paste, seasoning: beef bone soup, salt, soy sauce, sesame oil and sesame oil.
method of work
1, carve the pumpkin into a fan, brew the fish paste, and steam until it is mature.
2, the mutton is cooked, the knife is changed into a bowl, and the sauerkraut is simmered and steamed.
3. Turn the steamed mutton and sauerkraut into the dish, with the "jade fan" and celery around the edge. Thicken the original juice and pour in sesame oil.
Tips
The key to production is to master the steaming time of mutton.
Steamed lamb
Ingredients: lamb, flour, green onion, fresh ginger, coriander, salt, monosodium glutamate, pepper aniseed oil and vegetable oil.
Practice:
1, lamb with bones cut into small pieces, mixed with refined salt and monosodium glutamate, pepper aniseed oil and appropriate amount of flour, put into a small bowl, put green onions and fresh ginger on it, and then steamed in a cage.
2, when eating, you can sprinkle coriander, and Ningxia locals generally eat with dry food buns.
Stewed Lamb
Materials: the latter inch row of sheep hind legs and other mutton with bones 1kg, potato 100g, green radish 100g, 50g carrot, onion, ginger and pepper. White pepper is just right.
Practice:
1 Fish the leg of lamb into the soup pot with boiling water, add appropriate amount of water, and add appropriate amount of pepper (people who are afraid of eating pepper can be wrapped in gauze, and pepper can well remove the smell of mutton) and heat it with high fire.
2. While stewing mutton, handle other ingredients. Cut the onion into sections, cut the ginger into large pieces and smash it, and peel the radish land and cut it into large pieces.
3, ginger is best shot very broken, so that the ginger juice can be boiled out, and the soup will absorb the ginger juice slightly spicy, which is cold and delicious.
4. Add all the ingredients into the soup, bring it to a boil with high fire, remove the foam, and turn to low heat and slowly cook for at least 1 minute.
5, after the pot, add salt and white pepper, add some parsley.
Casserole cunpai
Ingredients: Goat Pork, Angelica dahurica, Adenophora adenophora, Lycium barbarum, Green Red, Jiaojiao, Ginger, Garlic, Star anise and Zanthoxylum bungeanum.
Practice:
1, cut the mutton into pieces and blanch for later use. Cut green and red peppers, ginger, onion and garlic. Star anise and pepper are packed for use. Radix Angelicae Dahuricae, Radix Adenophorae and Fructus Lycii are soaked in warm water.
2, the casserole is on fire, put a little base oil, go to the pond and stir-fry the sugar color, then stir-fry the mutton evenly. Add a proper amount of broth, and add chartered flight Radix Angelicae Dahuricae, Radix Adenophorae and Fructus Lycii. Boil in warm water for an hour.
3. Put the green and red pepper horns before the pan. Pour a little sesame oil. Put it in a cooked casserole.
Assorted mutton
Ingredients: 200g of lamb tenderloin or cucumber strips (a part of the hind legs of sheep), 3g of refined salt, 2g of fresh ginger, 50g of chicken oil 100g (for different use), 50g of green pepper, 50g of Olay tablets, 3g of Shaoxing wine and a little monosodium glutamate.
Practice:
1, cut the tenderloin into small pieces (2 cm in length and 2 cm in width) across the meat lines. Cut the ginger into pieces, put the magnolia slices together and stir well.
2. Put a large stir-fry spoon on a strong fire, pour in the chicken oil, pour the evenly mixed fillet into the stir-fry spoon, turn it over a few times (about 10 second), then add the Jiang Mo, stir it constantly, and add some chicken oil.
Braised leg of lamb
Ingredients: sheep hind leg 1000g, cooking oil 100g, tomato 30g, garlic cloves 30g, ginger 30g, coriander 30g, turmeric powder 3g, clove powder, coriander seed, cinnamon powder and pepper 2.5g each, and a little dried pepper with refined salt.
Practice:
1, wash the mutton and cut into pieces, marinate with a little salt for a while, wash the tomatoes, blanch them in boiling water, peel them, remove the seeds and cut them into cubes; Wash ginger and garlic cloves, pat them into pieces, wash dried peppers and cut them into sections for later use.
2. After Guo is heated, pour in cooking oil. When the oil temperature is six, add mutton and fry until the color is the highest. Remove the drain oil, onion and ginger. When the minced garlic and dried chilli are dried, add turmeric powder, clove powder, fragrant rapeseed powder, melon peel powder, pepper powder, fennel seed powder and diced tomato to stir-fry until fragrant, then pour a proper amount of water to boil, add the cut mutton pieces, simmer with slow fire until it is 90% ripe, add refined salt and coriander powder, adjust the taste and cook.