[Main materials and auxiliary materials]
White wool sheep head 1
Water starch 20 grams
2.5g salt
36 grams of soy sauce
0.5g pepper.
25 grams of onion
Ginger10g
Garlic cloves 15g
Sesame oil 25g
Coriander 25 grams
[Cooking method]
1. Scald the sheep's head with hot water, scrape it clean, cut both cheeks with a knife, cut the mouth open, and then record it.
Put the sheep's nose down on the board, scrape off the nasal fluid, then rinse the mucus with water, cook it in a pot, take it out and remove the bones.
Take out the sheep's brain and sheep's eyes for use.
2. Peel off the fascia of the sheep brain, put it in a bowl as a stamen, cut the sheep's eye into pieces, and take out the pupil as a stamen.
Petals, plus sheep's head meat, are cut into cubes and placed on them. Make good use of mutton soup 100g.
Pour 2.5 grams of salt and 36 grams of soy sauce into the soup, cut the onion, loosen the ginger, slice the garlic and put it on it.
Steaming in a cage for about 1 hour, taking out, scooping up onion, ginger and garlic to get the original juice, and turning it into a concave dish.
3. Put the pot on the fire, pour the original soup into the pot, add a little good mutton soup and add pepper.
Monosodium glutamate, then thicken it with water starch, pour sesame oil on it, pour it on the mutton head, put coriander on the edge of the plate and divide it into three parts.
Disc, three discs are triangular symmetry.
[Process key]
1. This is a colorful dish, which should be carefully made, shaped like plum blossom, vivid and lifelike.
2. Put the soup into the pot and thicken it with water starch, so that the juice is mixed and the consistency is moderate.
It's also in a fluid state and tastes great.
Stewed sheep's head and feet
[Main materials and auxiliary materials]
Sheep head1.. 2000g
Yam ... 15g
4 sheep's hoofs ... 2000 grams
Lycium barbarum ... 10g
Longan meat ... 10g
Refined salt .. 6 grams
Jujube ... 15g
Monosodium glutamate ... 6 grams
Peeled horseshoes ... 200 grams
Pepper ... 1g
Ginger slices ... 25g
Ginger wine ... 25g.
Chenpi ... 10g
Peanut oil ... 20 grams
Onion strips ... 15g
[Cooking method]
1. Clean the wool on the sheep's head and hoof with fire, put it in a clear water basin, take it out, knock off the hoof nail and claw, split the sheep's head in two, take out the brain and tongue, and cut the claw skin. Put it in a boiling water pot for about 1 min, then put the tongue down, roll it slightly, then pick it up together, put it in a clear water basin, scrape the ear cavity with a sharp knife, peel off the tongue coat, wash and drain it.
2. Remove the blood tendons from the sheep brain, put it in a bowl, add 5g of ginger wine, put it in a steamer and steam it for about 5 minutes on medium heat until it is cooked, and take it out. Cut the water chestnut in half.
3. Heat a wok over medium heat, add peanut oil, saute ginger, onion, sheep's head and sheep's hoof, boil 20 grams of ginger juice wine, add 2500 grams of boiling water, simmer for about 5 minutes, then take out the ginger slices, transfer them to a casserole with a bamboo grate bottom, add red dates, dried tangerine peel and water chestnut, and cover them. Then take out the red dates, yam, medlar and longan, put the water chestnut in the stew pot, and put the mutton pieces and sheep brains on it. Concentrate the original juice to 1500g, skim off the floating foam, pour it into the stew pot, cover it, stew it in the steamer for about 30 minutes, and add pepper after taking it out.