Suitable for ordinary people.
Sheep's hoof meat is also sheep's foot, which is loved by many people because of its rich collagen. In many places in our country, sheep's hoof will be used as an important raw material for banquets. Because sheep's hoof contains collagen, low fat content and almost no cholesterol, it is a good tonic for teenagers, the elderly and the infirm. Let's take a look at some simple and homely cooking methods of mutton hoof meat.
The nutritional value of mutton hoof meat is rich in collagen, the fat content is lower than that of fat meat, and it contains no cholesterol, which can enhance the physiological metabolism of human cells, make the skin more elastic and tough, and delay skin aging; Sheep hoof meat also has the effect of strengthening tendons and bones, and has a good dietotherapy effect on people with weak waist and knees, which is helpful to the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly people.
The efficacy and function of mutton hoof meat is sweet, flat and nontoxic. Has the effects of tonifying kidney and replenishing essence, and can be used for treating strain due to kidney deficiency.
Selected party:
Five strains of seven-injury soup: one white sheep's head and hoof (which will make the yellow and red grass burn if it is cleaned), one or two peppers, two Bobby and dried ginger, one liter of scallion and two liters of lobster sauce. For the seven products, first cook the head and hoof half-cooked, that is, take medicine to cook, so it is very bad. Take the medicine apart and help yourself to one pill a day, seven pills a day. (Qian Jinfang)
A complete collection of mutton hoof meat 1 the practice of braising mutton hoof meat
Materials:
Sheep hoof meat 1000g, onion, ginger, coriander, soy sauce, salt, rock sugar, cooking wine, monosodium glutamate, star anise and pepper.
Exercise:
(1) Wash the sheep's hoof, put it in a pot, add some water to boil, and turn to low heat for slow cooking;
(2) Take it out when it's 80% rotten, remove the bones while it's hot, wash ginger and slice it, wash coriander and cut it into fine powder for later use;
(3) Heat the oil in the pot, add the mutton hoof, add the mutton soup, cooking wine, soy sauce, rock sugar and pepper, and heat to the highest color;
(4) Take a large bowl, add the onion, ginger and aniseed, put the sheep's hoof into the bowl, pour the original juice, add monosodium glutamate, steam for about 20 minutes on high fire, take it out, take out the onion, ginger and aniseed, and sprinkle with coriander.
2. Mutton hoof mixed with mountain celery
Materials:
Sheep hoof, celery, salt, garlic, onion, vinegar and Chili oil.
Exercise:
(1) Wash celery, blanch it with boiling water and soak it in cold water;
(2) Take part of the meat from the stewed mutton hoof and cut it into strips;
(3) Cut celery, add salt, garlic slices, onion, vinegar and Chili oil and mix well.
3. Roast sheep's hoof
Materials:
600g of cooked mutton hoof, seasoning oil, Shaoxing wine, soy sauce, pepper oil, sweet noodle sauce, sugar, vinegar, refined salt, monosodium glutamate, minced onion and ginger, and garlic starch.
Exercise:
(1) Cut each sheep's hoof in half, blanch it in boiling water, and take it out;
(2) wok fire, add base oil to heat, add onion, ginger and garlic to stir-fry, burn Shaoxing wine and vinegar, and add soy sauce, white sugar, refined salt and soup stock;
(3) Add sheep's hoof, bring to a boil, skim off the floating foam, cover the pot, and simmer for about 20 minutes. When the soup thickens, remove the sheep's hoof and put it on a plate. Add monosodium glutamate to the remaining juice, turn to high heat, thicken with water starch, pour pepper oil on the sheep's hoof.