There are hundreds of ways to make a kind of food, and the mutton is delicious and delicate, and there are also many ways to make it, such as mutton skewers in Xinjiang, hand-grabbed mutton in Ningxia, instant-boiled mutton in Beijing, braised mutton in Henan and so on. I'd like to share with you six kinds of mutton. It's not difficult to do it at home, and each kind has a unique taste, which makes you enjoy it in different ways.
Cumin mutton is one of the best cooking methods of mutton. The special flavor of Cumin not only covers most of the mutton smell, but also makes the mutton taste more prominent. When mutton doesn't know how to eat, it's better to fry a plate of Cumin mutton, which is crisp and tender outside and delicious.
required ingredients: mutton, coriander, onion and ginger.
1. Cut the mutton into cubes, pour them into a bowl, add 1 tablespoon of cooking wine, 1 tablespoon of white pepper, 3 tablespoons of soy sauce and half a spoonful of salt, and marinate for 1 minutes.
2. Pour a small amount of onion Jiang Shui for many times, and knead it repeatedly by hand. After the mutton fully absorbs the feed water, pour 2 tablespoons of starch and 1 tablespoon of cooking oil, and stir evenly for later use.
3. Add wide oil to the pot, add mutton pieces when the oil temperature is 5% hot, fry until the mutton changes color, and then take it out.
4. Take another pan, heat the oil, add diced onion, Jiang Mo and chopped onion, stir-fry until fragrant, then pour in diced mutton and stir-fry.
5. Add well-cooked white sesame seeds, cumin grains and Chili powder, and continue to stir-fry for about 1 minute, and the spicy cumin mutton will be ready.
delicious and tender mutton with soft, waxy and sweet taro is slowly stewed in a casserole, and the starch in the taro is dissolved in the mutton soup. The soup is rich, delicious and full of nutrients and calories, which is perfect for eating in winter.
required ingredients: mutton, taro, onion ginger, cordyceps sinensis, codonopsis pilosula and medlar.
1. Cut mutton into large pieces, cut taro into pieces of the same size, and soak Cordyceps, Codonopsis pilosula and Lycium barbarum in warm water for later use.
2. add a proper amount of oil to the pot, pour the oil into the taro pieces, fry them on low heat until the edges are brown, and then take them out.
3. Put the mutton block into a cold water pot, add 2 tablespoons of cooking wine and appropriate amount of ginger slices and onion segments, blanch the mutton for 1 minute, then take it out and control the moisture.
4. Add ginger slices, Codonopsis pilosula, Cordyceps sinensis and blanched mutton to the casserole, add appropriate amount of water, boil over high fire, and then simmer for half an hour.
5. Add the fried taro pieces, pour in 1 teaspoon of salt, continue stewing for half an hour, then add 1 teaspoon of pepper, and the delicious mutton will be cooked with taro.
choose the best mutton neck or hind leg meat and stew it with all kinds of seasonal vegetables in winter, which is spicy and enjoyable, appetizing and making people forget the smell of mutton itself.
required ingredients: mutton, potato, onion, carrot, red pepper, onion ginger, fragrant leaves, pepper and dried pepper.
1. Clean the mutton and cut it into large pieces, cut carrots and potatoes into hob pieces, and shred ginger for later use.
2. Add shredded ginger, scallion, fragrant leaves, dried peppers and prickly ash in hot oil, stir fry for 5 minutes after sauté ing.
3. Take another pan, heat the oil, add the carrot pieces of potato pieces, stir-fry for about 5 minutes, until the potatoes and carrots are slightly cooked.
4. Add 2 oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of pepper, 1 tablespoon of cooking wine, half a spoonful of sugar, 5 tablespoons of clear water and a proper amount of salt into the bowl, stir well and pour into the mutton pot to let the mutton fully absorb the juice.
5. Simmer the mutton until it is 6% cooked, add the fried potatoes and carrots, stir fry evenly, then simmer until the potatoes are soft and rotten, add the red pepper segments and diced onion, and simmer for 1 minute before serving.
Mutton paste noodle soup is a traditional noodle in Henan province, and it is also the best "cold noodle" in winter. When you eat a bowl of warm mutton paste noodle soup in March and September, the warmth will spread all over your body immediately, which is very comfortable.
required ingredients: mutton, green vegetables, carrots, parsley, green onions, flour, pickled mustard tuber and cooked peanuts.
1. Add water to the flour, knead it into dough, wake up for 2 minutes, roll it into dough and cut it into noodles half a finger wide for later use.
2. Stir-fry the flour until it is slightly yellow, wash the mutton and cut it into thin slices, shred the carrot, chop the mustard tuber, crush the cooked peanuts, and mince the green onions for later use.
3. Heat the oil in the pan, add chopped green onion and saute until fragrant, then pour in sliced mutton and 1 teaspoon of cooking wine, stir-fry until discolored, and then pour in shredded carrots.
4. Add half a teaspoon of soy sauce and 1 teaspoon of soy sauce to shredded carrots, stir-fry the appropriate amount of salt evenly, and then add water to boil.
5. Add noodles. When the noodles are cooked, add water to melt the flour, pour it into the pot and stir it to the desired consistency. Before taking it out of the pot, add vegetables, chopped mustard tuber, chopped peanuts and coriander, and a bowl of mutton paste noodle soup is ready.
there are thousands of ways to make mutton, and only braised mutton keeps its name. Mutton is red and bright, crisp, fragrant, soft and rotten, and it is very enjoyable to eat.
required ingredients: mutton, carrot, onion, onion, ginger and garlic, pepper, dried pepper and pepper.
1. Cut the mutton into pieces, put it in a pot with cold water, blanch for about 3 minutes, and take it out after all the mutton changes color.
2. Add 3 spoonfuls of Pixian bean paste to the pot, stir-fry red oil, add onion, ginger and garlic until fragrant, pour in mutton pieces and stir-fry for 2 minutes.
3. Add chopped onion, appropriate amount of pepper and dried pepper, and stir-fry over low heat for 3 minutes.
4. Add carrots and fresh water without ingredients, add 2 tablespoons of soy sauce and 1 tablespoon of white sugar, stir well and simmer for about 1 hour.
The delicacy of sheep lies in it. The best way to stew mutton is to eat both meat and soup. Coupled with the sweet taste of carrots, it tastes delicious, even if the weather is cold, it is warm.
required ingredients: mutton, carrot, onion ginger, pepper and angelica dahurica.
1. Wash carrots and cut into hob pieces, cut mutton into large pieces, tie shallots into knots, and slice ginger.
2. Put the mutton pieces into the cold water pot, boil the big pot, skim off the blood powder, and turn to low heat.
3. Add carrots, add shallots, ginger slices, pepper and angelica dahurica into seasoning bags and put them into the pot together. Do not cover the pot, and simmer for one and a half hours on low heat.
4. After the mutton is stewed until it is soft and rotten, add a proper amount of salt, and stir it evenly, and then the delicious carrot stewed mutton is ready.
Mutton has its own "smell". Many people don't like this special taste, so they will add various seasonings to cover it up, but it is often counterproductive. As the old saying goes, "The pig doesn't pepper, but the sheep didn't expect it." When stewing mutton, they often don't enlarge the ingredients, and besides, they can't put cooking wine. These two seasonings will destroy the delicacy of mutton and make the mutton soup stew more and more "smell".