Cumin mutton:
Ingredients: fresh mutton, cumin granules or cumin powder, salt and oil.
Production method:
1, slice the mutton (or thin pieces)
2, on the oil pan, until the oil is hot and the mutton slices are added, the fire keeps stirring.
3. When the meat begins to change color, add cumin and salt and stir fry constantly.
4. When the juice from the meat in the pot is drained, serve it while it is hot.
note:
1) Remember not to use frozen mutton, but to use mutton with fat.
2) Remember to keep stirring.
3) The meat will juice itself, so be sure to wait for the juice to dry.
4) Don't put more salt, but add more cumin.
Also,
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There are many in it. Try it.
[Cooking method] Word limit, after registering a name, post it.
1. Wash lamb, chop it into 4cm square pieces, and add soy sauce10g.
, 2 grams of salt, cooking wine 10 grams and mix well. Cut the onion into sections and pat the ginger loosely.
2. Add 500 grams of vegetable oil to the pot.
Burn it to 80% heat, put the lamb in and fry it until it is dark red, then take it out, put the meat in a casserole and add water.
No lamb, add 40 grams of soy sauce.
, Amomum villosum, Kaempferia Kaempferia, 4g of salt, 20g of cooking wine, scallion and ginger, boil over high fire and stew over low fire.
Rotten, get rid of onions, ginger, Amomum villosum and Kaempferia kaempferia, and add pepper noodles to poison? ⒂ lemon? Stop? 芟链 figure?
Ok.
[process key]
Fried lamb before stewing, Amomum villosum and Rhizoma Kaempferiae are essential, don't add too much water, and the finished dish is soft and tender.
Bright color and fragrant smell.
[flavor characteristics]
"Stewed lamb in Jingyuan" is one of the famous dishes in Gansu. Jingyuan county, Gansu province is located on the bank of the Yellow River, with lush water plants.
Beach mutton and wool are excellent varieties. Its lamb is big, tender and delicious, fat but not greasy, and has high nourishing effect.
It is a good seasonal product in February and March of the lunar calendar, and it is also a gift for relatives and friends.
Braised lamb cake
[main materials and auxiliary materials]
Lamb1500g
500g of vegetable oil
50 grams of soy sauce
(about 50 grams)
Cooking wine 30 grams
3 grams of ginger
0.3g monosodium glutamate
40 grams of onion
Pepper noodles 0.2g.
2 red peppers
Dead pancakes 10
[cooking method]
1. Chop lamb into 4cm square pieces and add soy sauce15g.
Mix well and marinate slightly; Add 500 grams of oil to the pot. When it is 80% hot, add the lamb, fry and solidify, and take it out. will
Cut the onion into pieces and the ginger into pieces.
2. Add 500g of water to the wok.
, add lamb, soy sauce, cooking wine, pepper noodles, salt, onion, pepper, Jiang Mo, boil and
Stamp it; Put one pancake on the meat, cover it, put another pancake after solidification, and put 10 bread in this way.
After that, put a few holes in the middle of the flour cake with chopsticks, let it rest for a few minutes, take out the cake, and add monosodium glutamate and sesame oil to the meat.
Put it on a plate, cover the cake and serve.
[process key]
1. If there is no lamb, you can use lamb tendon or lamb loin, and the stewing time will be prolonged.
2. 10 pieces of cake are put out, and the holes should be pierced with chopsticks, so as to make the cakes tasty; It can also deflate.
[flavor characteristics]
1. Hexi Corridor in Gansu has developed animal husbandry. Hexi lamb is good in quality and big in body, tender in meat, not greasy or fat,
It is a famous delicacy, and it is also a precious gift for winter tonic and gifts to relatives and friends. Eat lamb,
Strengthening yang, invigorating qi, stimulating appetite, strengthening strength, keeping out cold and expelling wind, preventing colds, and treating postpartum qi and blood deficiency of women.
A good medicine for backache.
2. "Braised lamb cake" is a traditional famous dish in Zhangye, Gansu Province, with a strong flavor.
Full of characteristics.
Roast Lamb Leg
[main materials and auxiliary materials]
Sheep hind legs 1 sheep
200 grams of celery
Fanqian sauce1000g
250g tomato
30 grams of refined salt
Pepper water1000g
5 grams of cinnamon
Star anise10g
2 tsaoko
20 grams of ginger
500 grams of onion
500 grams of mutton soup
[cooking method]
1. Wash the leg of lamb, poke holes evenly with an iron drill, put it in a container, and add refined salt and flowers.
Marinate pepper in water for 4 ~ 6 hours.
2. Add cinnamon, star anise, tsaoko, ginger, tomato sauce and mutton soup to the baking tray, and then put the salted leg of lamb.
Put onions, tomatoes and celery on the leg of lamb. When the oven is heated to about180 ~ 200℃, push the baking tray forward.
In the oven, turn it every hour for about 3 ~ 4 hours. When the soup is dried and the leg of lamb is thoroughly cooked, take it out and put it on a plate.
Garnish with coriander.
[process key]
Tur once every hour, pouring that soup in the roast plate on the mutton, and repeating for 3-4 times, which not only tastes delicious,
And the color is oily.
[flavor characteristics]
"Roast leg of lamb" is a famous Mongolian dish, which is widely spread and made in all parts of northwest China. This dish is made of leg of lamb.
It is made of main material, pickled and baked with seasoning. The leg of lamb is whole in shape, ruddy in color, crisp and mellow,
It tastes delicious and has a long aftertaste.
Xixia Shi roasted mutton
[main materials and auxiliary materials]
3000 grams of boneless mutton
Clove 3.5g.
300g of linseed oil
2.5 grams of cinnamon
7.5 grams of pepper powder
25 grams of cooking wine
Pepper 2.5g.
Salt12g
[cooking method]
1. A piece of Qilian Mountain slate, about 2 cm thick, is flattened, heated with charcoal or firewood, and oiled.
2. Wash the meat, slice it into thin slices, stick it on the hot slate, and cover it with a crock.
3. Grind all kinds of spices into powder, add salt and cooking wine and stir well. When mutton is roasted for 7- 10 minutes.
At that time, sprinkle the seasoning on the meat from the pot until it is golden brown, and serve it on a hot plate.
[process key]
1. Mutton should be "Shangnao", "Trident" or "Modang" meat, and the fascia should be removed and sliced.
Large thin sheets should be uniform in thickness, and the length should be brushed together. When viewed in the bright light, it is vaguely wonderful to see people.
2. The slate must be burned until it is boiling hot, and then the mutton slices should be pasted, and the baking time should not be too long, with 10.
Difficult within minutes to keep the mutton fresh and tender.
[flavor characteristics]
1. Xixia is also called "Daxia". Its ancestor was Tangut Qiang, whose surname was Tuobo's, and the Tang Dynasty gave him the surname Li and Song.
The dynasty gave the surname Zhao, which spread to Yuan Wu, and dispatch troops rebelled and proclaimed himself emperor. The country name was Xia, which was called Xixia in history. According to fourteen states,
The capital city is Xingqing (now Ningxia County). From Wu to, where 12 was the Lord, 196, from A.D. 1032,
End 1227. Xixia people used to be nomadic people and liked to eat beef and mutton. At that time, the vast grass in Hexi Corridor
Originally, flocks of cattle and sheep; The foot of Qilian Mountain and Gobi Desert are covered with stone sheep and antelope. "Roast sheep with stone" is a river.
Western mutton is baked and moxibustion on the local bluestone board, which is fresh, tender, crisp and fragrant, and has a unique flavor. It is a tradition of Xixia.
National delicacies have been handed down to this day.
2. In the history of cooking in China, in ancient times, cooked food was cooked with fire, and the "stone cooking method" was the oldest. "Shi Peng
The era of "Fa" was before pottery appeared, that is, the Stone Age. At that time, people made it simple with stone tools.
Production tools and household appliances, including the "burnt valley on the stone", are the primitive ones cooked by burning stones.
Cooking methods. "An Examination of Ancient History" says: In Shennong, people ate grain, released rice and burned stones to eat it. According to relevant
According to historical data, there are two methods of stone cooking: one is to put hot stones into a container filled with water, so that the water is boiled and then eaten.
Things are ripe. The second is to heat the stone and cook the food directly on the stone. "Xixia stone roast sheep" is made of
The second method. This method of baking by separating stones has uniform heat transfer and unique flavor. Stone 5,000 years ago
The legacy of cooking still exists today, and visitors to the northwest all compete for food.
Hu mutton
[main materials and auxiliary materials]
800g of lamb breast.
5 grams of salt
Auricularia auricula15g
Ginger15g
Huanghua15g
Onion knot 25g
Water starch 1o g
Coriander15g
5 grams of pepper
5 grams of fennel
Garlic seedling15g
5 grams of ginger slices
Kaempferia kaempferia 5g
Sesame oil15g
Amomum tsaoko 1 piece
Monosodium glutamate l gram
Soy sauce15g
5 grams of pepper powder
[cooking method]
1. Rinse the mutton, put the whole piece into the pot, cook it for about half an hour with strong fire, and clean the blood foam.
After that, it was changed to low heat. Packaging Fructus Zanthoxyli, Fructus Foeniculi, Cortex Zingiberis Recens, Rhizoma Kaempferiae and Fructus Tsaoko with gauze, washing away dust with water,
Put it into the pot, cook the meat until it is 90% cooked, take it out and let it cool.
2. Cut the cooked mutton into strips 7 cm long and 0.3 cm thick, and put them in a big soup bowl.
Add onion and ginger slices, add proper amount of original soup, add pepper powder, salt and monosodium glutamate, and steam for about 40 ~.
After 50 minutes, the meat is rotten and the seasoning is delicious. The cage is turned over and buckled in the concave plate.
3. Put the frying spoon on the fire, pour the soup in the concave dish into the frying spoon, add the fungus and yellow flowers, and add the soy sauce.
Thicken with starch, pour sesame oil, sprinkle coriander and shredded garlic, and pour on mutton.
[process key]
1. Pay attention to the knife work. Mutton strips should be consistent in length, uniform in thickness, neatly packed and not loose.
2. This dish is made of "second-rate sauce". It is required that the sauce is not only blended with the main ingredients, but also in a fluid state, which is convenient for eating.
[flavor characteristics]
1. "Hu mutton" is an ancient dish with a long history in China. According to legend, Zhang Qian was sent to the Western Regions in the Han Dynasty and once ate.
Hu mutton, and Chinese and foreign businessmen and travelers on the ancient Silk Road, in the melodious sound of camel bells,
Eating Hu mutton is faster. Jia Sixie in the Northern Wei Dynasty wrote "Hu pao mutton", which used a one-year-old lamb to "cut raw strands,
Muddy drum salt, evil scallion, ginger pepper, leather pull, so that the adjustment of clean washing, sheep belly turned over, to cut meat fat, meat in
In the belly, it is limited to white fullness, sewing in the waves, burning in the pit, making it also, but putting out the fire, belly in the pit, and returning.
Covering it with fire fighting will make it burn a pit of fire, and it will be cooked with rice on one side, which is unusual in fragrance and beauty. It is not an example of boiling moxibustion. "this
This method is called "Hu", but in fact it is no different from the "cannon", one of the "eight treasures" in the Zhou Dynasty. To the Qing Dynasty, Yuan
The "roasted mutton" contained in the "Suiyuan Food List" is "the mutton is cut into large pieces and weighs 2.5 ~ 3.5 kilograms.
The iron fork burns on the fire. "This is Ming moxibustion. Today's "Hu mutton" is first boiled in large pieces, then steamed, with black fungus,
Yellow flowers and other condiments have been renovated from ancient dishes.
2. After eating "Hu Mutton", Lu You, a poet in the Southern Song Dynasty, wrote a famous poem "The meat in Dongmen is even more wonderful.
The fat beauty does not reduce the crisp of Hu mutton, praising the softness and aroma of Hu mutton. After Song Renzong tasted it, he lamented that it was "sweet and fruity."
Crispy. " Therefore, when people pay attention to it, they say, "It is advisable to provoke Song Renzong to think about it in the middle of the night.
[main materials and auxiliary materials]
Cooked lamb rib1000g
50 grams of carrot
Shuifa Yulan tablets 50 grams
40 grams of starch
Flour15g
500g of vegetable oil
3 egg whites
2 grams of salt
50 grams of sugar
30 grams of soy sauce
25 grams of chopped green onion
Jiang Mo 2 grams
25 grams of vinegar
25 grams of sesame oil
Garlic powder10g
[cooking method]
1. Cut the cooked mutton into 1 cm thick slices with a bevel blade, put them in a bowl, and add cooking wine, soy sauce and salt.
Jiang Mo, broth, steamed in a cage, removed, and decanted for use.
2. Cut the magnolia slices and carrots into dices with a thickness of 0.5 cm, put them into a boiling water pot and cook them out.
3. Beat the egg white, add starch and flour, and make "Korean paste".
4. Take a plate, pour half of the "Korean paste" into the plate and spread it out, put the mutton on it, and then use "Korean"
Spread the paste evenly for use.
5. Set the wok on fire, pour in vegetable oil and burn it to 40% heat, then push the pasted mutton into the wok.
When the paste is solidified, take the pan and pour the oil, then put the mutton into the pan and fry both sides with low fire. After cooking, change it with a knife.
Into a diamond-shaped block 3 cm in size, and put it into the plate according to the original shape.
6. Use 50 grams of vegetable oil in the pot.
Heat, with onion, Jiang Mo and minced garlic, add sugar and vinegar, pour in broth, starch,
Add magnolia slices and diced carrots to the sauce, then add monosodium glutamate and sesame oil.
Pour it on the mutton and serve.
[process key]
1. The mutton should be steamed until it is soft and rotten, because the Korean paste is wrapped in a ring shape, which melts in the mouth and has a particularly good flavor.
2. Bowls with "Korean paste" must be clean and dried with raw water. Beat the egg whites until they are hard and as thin as milk.
Oily, add starch and flour and mix well.
3. This dish is called "dilute brine", and it is better to use "second-rate glutinous rice", which is sparse and transparent.
[flavor characteristics]
1. Mutton is delicious and has high nutritional value, so it has been loved by people since ancient times. "Eight Treasures" in Zhou Dynasty
Among them, mutton is the main material, and there are "cannon roe" and "pound treasure" Among the three animals and six animals, sheep were listed in ancient times.
Before the dog, but after the cow. In Zuo Zhuan, there is also a record of sheep driving for Huayuan, the prime minister of the Song Dynasty.
Pour the story that Hua Yuan was captured because he didn't share the mutton. In 607 AD, Song and Zheng were at war.
Former Huayuan encouraged officers to kill sheep, but Yang Zhen was bitter because he didn't share the mutton. He said bitterly, "Share it."
Sheep, you are in charge, and I am in charge of the war. "His bicycle alone, trapped, resulting in Song Jun defeat, Hua Yuan.
Be captured.
2. There are many ways to cook mutton. According to the test, it has been cooked with the meat of different parts of sheep in Han Dynasty.
The name is ugly. The "Legacy Policy" on the tomb of Mawangdui No.1 in Changsha contains the word "rib". And northern Wei Jia si
In Qi Min Yao Shu, the main ingredient used in the method of "making Hu Tang" is "six pounds of mutton ribs and meat"
Four pounds. " The "rib of the sheep" here is the meat on both sides of the chest of the sheep, and it is adjusted to "a catty of onion and a coriander."
Second, the number of pomegranate juice is combined. "After that, mutton was cut and cooked more finely by parts, and the Qing Dynasty's" all "
The "sheep mat" is a collection of cooked sheep maws by parts. According to the "Suiyuan Food List", there are as many as 72 kinds.
3. "Thin-stewed mutton" is made of rib meat, which is first boiled, then steamed, then fried, and then hung and baked.
Dish The cooking method of this dish can be traced back to the "pounding treasures" and "pickling" in the Zhou Dynasty. "East" by Lu You, a poet in the Southern Song Dynasty
The poem "The beauty of the kitchen sheep is amazing, and the bell in the north is sparse and Mo Qiang is sad" says that the mutton in the secret courtyard is amazing; "Stack more than sheep.
Beauty, the wine is slightly muddy "means that you can't eat meat for several days, and when you see sheep on the way, your mouth is watering and you are not drunk."
Never stop. It can be seen that the mutton brisket cooked with "ribs" in ancient times has excellent flavor.
Hand-grabbed mutton [main ingredient and auxiliary material]
Sheep loin1000g
5 grams of refined salt
25 grams of onion
2 g monosodium glutamate
2 grams of pepper
Sesame oil 5g
75 grams of vinegar
65 grams of soy sauce
50 grams of Chili oil
5 grams of cinnamon
25 grams of Daphne genkwa
2 grams of pepper
Ginger slices15g
5 grams of yellow rice wine
Anise 25g
[Cooking method]
1. Cut the mutton into strips about13cm long and 2cm wide, and wash them.
2. Put coriander powder, garlic powder, pepper, vinegar, salt, soy sauce, monosodium glutamate, sesame oil, Chili oil, etc.
Mix into sauce in a bowl.
2. Set the pot on fire, add the mutton and add enough water. Boil with high fire first, skim off the floating foam, and then take it out.
Wash, pour off the water, add appropriate amount of water, add mutton, add fennel, pepper, cinnamon, onion,
Ginger slices, wine, salt, boil over high fire. Then cover the pot and cook until the meat is rotten. Take out the meat and put it on a plate.
In the kitchen, the eater holds the sheep bone with his hand and eats it with dipping sauce.
[Process Key]
1. The best material to choose is lamb loin, which must be accompanied by bone. After cooking, it is not necessary to change the knife, and the eater holds the bone.
Dip in the ingredients and eat, without losing the flavor of "grasping by hand".
2. Mutton should be cooked slowly with a small fire, with softness and rottenness as the degree, and it will melt at the entrance, and the authentic flavor will begin.
[Flavor characteristics]
1. When the golden breeze is cool, it is the most fertile season for mutton on the vast grassland. Eat in season.
"Hand-grabbed mutton" is generally slaughtered and burned now, with a particularly good flavor.
2. Mongolian, Kazakh
More than a dozen ethnic groups, such as the Yi nationality, like to eat "hand-grabbed mutton" every New Year's Day, bumper harvest and entertaining guests.
Or used to celebrate and respect guests. The local Han people also regard this product as a traditional famous dish, which is spread in the northwest and inner Mongolia.
Mongolia, such as in northern Shaanxi, is also listed as one of the famous dishes, and all tourists who come to the northwest will eat it.
Be quick.
3. The meat of this product is soft and rotten, hot and sour, delicious, odorless and nutritious. Grasping food with your hands, the ancient style still exists.
Frozen sheep cream
[main materials and auxiliary materials]
500 grams of mutton
Pigskin150g
Coriander10g
20 grams of onion
Ginger10g
3 grams of refined salt
50 grams of cooking wine
25 grams of soy sauce
Vinegar13g
Pepper 0.5g.
8 grams of sugar
5 grams of licorice
4 grams of pepper
Anise 1 g
25 grams of sesame oil
Xiaoyinxiang 1 g
[Cooking method]
1. Wash the mutton, chop it into 3cm pieces, rinse off the blood with clear water, soak it in boiling water, and drain.
Dry moisture. Wash the pigskin, wash the onion, ginger and vanilla, cut into sections and disperse the rice.
2. Put mutton in a pot, add pigskin, onion, ginger, licorice, fennel, pepper (cloth
Wrapped), put 750 grams of water.
Boil with high fire first, skim off the floating foam, add refined salt, sugar, cooking wine and pepper, cover and change.
Simmer and cook thoroughly with low heat.
3. Put the mutton waterlogged (pigskin, onion, ginger and spices are removed) into an enamel plate, and then pass the soup.
Filter, pour into the plate to submerge the meat. Freeze and solidify into paste. 4. First cut the sheep cream into pieces and put it on the plate.
Mix it into juice and pour it on a plate.
[Process Key]
When stewing, you should constantly skim off the floating foam, keep it small, and don't turn the waves to avoid the soup being turbid.
[Flavor characteristics]
This is a famous cold dish in northwest China, which is crystal clear and smooth, fragrant and palatable, and it is the best with wine in summer.
Finally, send a big dish
Roast Whole Lamb
[Main materials and auxiliary materials]
Lamb 1 only
Sesame oil l00g
Vegetable oil1000g
Shrimp sauce100g
200g of white soy sauce
Noodle sauce100g
250 grams of scallion segments
3 grams of pepper powder
Coriander100g
2 grams of pepper
Sugar15g
[Cooking method]
1. Slaughter the sheep, put it on the table, divide the hair from the back to both sides, and water it with boiling water at 60℃
Go in and scrape the wool clean. Then put it into a hot water pot at 80℃, soak it and take it out with white soy sauce.
Rub it on the skin, and then use pepper water and pepper water to rub it in the abdominal cavity of sheep.
2. Spread the belly of the sheep with an iron fork, hook the two hind legs with two iron hooks respectively, and divide the vegetable oil twice.
Rub it on the skin of sheep. After the furnace is heated, hang the sheep into the furnace and bake them until they are golden brown, with the degree of ripeness. come out
Put it into a large plate after the oven, serve it and slice it into thin slices. Mix it with pancakes, scallions and shrimp sauce (stir well with fragrant oil).
Noodles sauce (mix well with sugar) and coriander.
[Process Key]
1. Strict material selection. Lambs should be under 2 years old, and the lambs weighing about 15 kg are the best.
2. Roasted sheep is completely cooked by the bottom fire in the furnace and the high temperature reflected from the inner wall of the furnace. Mongolian general
Use charcoal such as wild apricot, peach, plum, birch and Zagmu growing in the desert as fuel. In the process of baking
At any time, we should observe from the glass window halfway up the furnace wall or the lower mouth of the furnace, adjust the firepower, and keep it quiet but not strong.
In order to achieve the expected purpose.
[Flavor characteristics]
1. "Roast whole sheep" is a traditional banquet name in Inner Mongolia, Xinjiang, Gansu and Qinghai. the Mongol nationality
It is called "Tulujikawafu." According to textual research, Ordos people in Hetao area as far back as 10 million years ago
The wild animals that have been roasted with fire show that the history of roasting whole sheep can be traced back to ancient times. 2000
Many years ago, one of the "eight treasures" of the Zhou Dynasty was the roast sheep. "Book of Rites Internal Rules" contains: Take sheep for slaughter.
Kill, gut, put red dates in the belly, wrap them with reeds, paste a layer of clay, and put them on fire.
Bake on it. When the shell is burnt, break it. Wet your hands, clean the gray film on the shell while it is hot, and open it with rice flour.
The pulp sticks to the sheepskin and is fried in a frying pan. Then take it out, cut it into long pieces, and mix it with spices.
Put it in a small pot and put it in a big pot of water to burn. Don't soak the boiling water in the small pot. Stew it with low fire for three days and three nights.
Non-stop, finally take it out and serve it, and season it with sauce, vinegar and other condiments. Its skill is so high that people are amazed.
From this point of view, "roast whole sheep" and "cannon" are not unrelated.
2. This dish is top-grade, golden red and shiny, tender in the outside, crisp and fragrant, oily but not greasy, and it is mixed with pancakes.
Food, coriander and eat, don't have a flavor.
Ingredients: fresh mutton, cumin granules or cumin powder, salt and oil.
Production method:
1, slice the mutton (or thin pieces)
2, on the oil pan, until the oil is hot and the mutton slices are added, the fire keeps stirring.
3. When the meat begins to change color, add cumin and salt and stir fry constantly.
4. When the juice from the meat in the pot is drained, serve it while it is hot.
note:
1) Remember not to use frozen mutton, but to use mutton with fat.
2) Remember to keep stirring.
3) The meat will juice itself, so be sure to wait for the juice to dry.
4) Don't put more salt, but add more cumin.