Lamb meat is mostly made by choosing the current year's capricorn sheep or sheep within the age of one week. The practice of stir-frying, steaming, casserole-based. Popular in Ningxia, Gansu, Qinghai, Xinjiang, four provinces and regions of the Hui inhabited areas, are all around the special halal food. Here are some recipes I organized cassoulet lamb practice method, I hope to help you!
Recipes cassoulet lamb approach is as follows:
cassoulet lamb approach:
Ingredients: lamb shank ①, onion ①, hand-rolled flour ① portion, potato ①, red and green chili pepper ① each, grass jelly ①, nutmeg ①, Cumin ③ spoon, pepper ③ spoon, anise ①, cinnamon ① piece, Shan Nai ③ piece, ②, ③ piece, ginger ① piece, onion ② section, onion, ginger and garlic ⑤ spoon, dry red pepper ①, green onion ② ②, Pixi County soybean ① spoon, yellow sauce ③ spoon, soy sauce, soy sauce, icing sugar, cooking wine moderate, black pepper moderate.
Method:
1. leg of lamb unloaded, there are meat and bone drops soaked in water for half a day, more than a few times to change the water, to soak the blood clean
2. pot of boiling water, put the lamb, lamb bones, a spoonful of cooking wine, blanch
3. another pot with a sufficient amount of boiled water to boil, take a seasoning packet into the grass jelly 1, 1 nutmeg, 3 spoonfuls of cumin 3 spoons of pepper, anise 1, 2, 3 pieces of spices, a piece of cinnamon, 3 slices of mountain Nai, 1 large piece of ginger, 2 pieces of green onion, 1 spoon of cooking wine, high heat to boil
4. 2 hours after cooking on a low fire, fish out the meat and bones
5. Use the cooking meat when the potatoes cut hobnail block, fry a few sides of the oil can be yellow to fish out
6. onion cut, red and green pepper Tear small pieces, green garlic seedlings cut diagonal knife, hand-rolled powder with warm water soak
7. take a frying pan, pot pour 3 spoons of oil, put a spoon Pixian bean paste
8. small fire stir fry red oil, put onion, ginger and garlic slices, dry red chili pepper stir fry, add onion continue to stir fry
9. pour into the lamb and lamb bone fished out
10. add soy sauce 3 less, 2 spoons of soy sauce, 3 spoons of soy sauce, stir fry, stir fry, stir fry. 3 spoons of yellow sauce, stir-fry evenly colored
11. Add the boiled lamb soup, not over all the material, pour in the potato cubes, put the rock sugar, high heat boil
12. low heat and simmer for 10 minutes, put the hand-rolled powder, are soaked in the soup
13. to the hand-rolled powder becomes soft, put the red and green peppers stir-fry
14. add salt, black pepper, put the green garlic cloves After the pot
Ningxia steamed lamb practice:
Ningxia steamed lamb Ningxia steamed lamb. Ningxia lamb tender and delicious, no stink. The best choice of lamb breast fork, upper spine parts, chopped into rectangular strips, washed with cool water, placed in a bowl, put ginger, scallions, garlic; and then put a few raw peppercorns, steamed in a cage for about 30 minutes; and then buckle to the soup plate on the table, with vinegar, garlic sauce, salt and other seasonings to accompany food.
Gansu Jingyuan lamb practice:
Gansu Jingyuan lamb Gansu Jingyuan lamb. Jingyuan lamb has a long history of production. New Stone Age Wujiachuan petroglyphs there are big horned sheep and hornless sheep image. According to "Kangxi - Jingyuan Wei Zhi", "in the Tang Dynasty, the tribute of the ancient state of Capricorn, felt, sheep, fur and other specialties," the ancient and modern exchanges, lamb has been Jingyuan people as a hospitality food delicacies highly respected. Jingyuan lamb is a unique local flavor cuisine. It is characterized by its unique breed of beach sheep, unique growing environment, unique processing method and unique medicinal dietary tonic value. Jingyuan County belongs to the impact basin of the Yellow River, and the Yellow River runs 154 kilometers, creating a unique climate environment. Within the territory of Qu Wu Mountain, Ha Si Mountain, Yuntai Mountain, abundant water and grass, cool climate, growth of Chai Hu, ephedra, motherwort, dandelion, scutellaria, Platycodonopsis, peppermint, licorice and dozens of other herbs, mountain water gurgling, mineral-rich, lamb day eating herbs, night drinking mineral springs, thus changing the cellular composition of the meat of the mutton, resulting in a tender meat, delicious flavor.
Practice:
1, the lamb washed, chopped into 4 cm square 'block, add 10 grams of soy sauce, salt 2 grams, 10 grams of cooking wine stirred. Cut the scallion into pieces, ginger pat loose.
2. Add 500 grams of vegetable oil in the pot, burned to 80% hot, into the lamb fried to deep red when removed, the meat into the casserole, add water to submerge the lamb, add 40 grams of soy sauce, sand nuts, kenaf, 4 grams of salt, 20 grams of cooking wine, scallion segments, ginger, with a large fire to boil, simmering rotten, remove the scallions, ginger, sand nuts, kenaf, add pepper.
3, lamb stew before deep-frying, sand nuts, mountain nai essential, do not add too much water, the texture of the dish is soft and tender, bright color, aroma.
Gansu Hexi lamb practice:
Characteristics: the dish is soft and rotten shaped, red and oily, fragrant.
Practice: wash the lamb (lamb with bone), chopped into 3 cm square block; lamb block with 25 grams of soy sauce, 15 grams of cooking wine, marinate for 10 minutes; pepper, cinnamon and sand ginger with a cloth: onion knots, ginger pat loose; pot of oil to burn sixty percent heat, lamb block under the pot fried yellow fish out; another casserole into the fried lamb, add water flooded meat, salt, soy sauce, onions, ginger and seasoning packet, with high-flying fire, cook the lamb, and then put it in the pot. Seasoning packet, boil with high heat, move to medium heat with a lid and simmer for 30 minutes, plus pepper that is.
production tips: lamb must be bone, into the dish after the taste is fresh and unusual; fried lamb, cut not too heavy color, otherwise it will affect the color of the finished product; due to the over-oil frying process, you need to prepare 1,000 grams of vegetable oil; under the seasoning to adjust the color, it is appropriate to shallow should not be deep, so as to avoid the lamb color blackened dark, taste bitter; this dish pay attention to the original flavor, burn stewed with the right amount of water, soup more than the taste is light, soup less than the main ingredients is not easy to burn through. Soup less is not easy to burn through the main ingredients. The finished product is soft and shaped, red and bright shall prevail.
Xinjiang lamb practice:
Lamb is a very distinctive snack in Xinjiang, lamb as the main material, cooking practice boiled vegetables based on the taste of savory.
Practice: there are two ways to cook the meat, one is to cook in cold water first, the other is to cook in boiling water first, no matter which way to cook, you have to fish out the blood froth floating on top of the soup, and then put salt when the meat is almost cooked.
Qinghai exploded stewed lamb practice:
Highland a great. Eat lamb meat is usually a gradual line, only spring and fall lambing period can be tasted. Practice: the birth of about 15 days of lamb slaughtered peeling, washing and cutting into 3 ~ 6 cm square, into the frying pan frying, to be skin and meat yellowish when added to the pasta sauce, spicy noodles, ginger powder, pepper, salt, and then repeatedly fried to the meat was red, add an appropriate amount of cool water, sealing the pot slowly simmering, water dry meat rotten that is to become. Its meat is tender, spicy and crisp, dark red color, fragrant and soft.