Mutton in our country is a very large sales of a kind of meat, in the New Year festivals everyone will buy some beef and mutton and pork, make a table of food for the family to enjoy. As for the mutton to do how to make it delicious? Here with me to find out!

Mutton practices a, cumin lamb

Ingredients: sliced lamb; onions; egg whites; scallions; cumin granules; cumin powder; soy sauce; sugar; salt; cooking wine.

Cumin lamb is made from lamb hind leg meat, coriander leaves, cumin, with a variety of condiments. Mutton meat is tender, easy to digest, high protein content, cumin has the effect of regulating qi to open the stomach and expel wind and pain. This dish has a soft texture, spicy, salty, nutritious characteristics.

Cumin lamb practices and steps

1, prepare materials.

2, lamb cut into thin slices (with shabu shabu lamb rolls can also be), rinse with water for five minutes to remove the blood, and then add egg whites, cooking wine and marinate for 20 minutes. The onion is cut into thin slices, and the scallions are cut into 3-4 centimeter long segments and set aside.

3, the frying pan is hot to the hand placed above can feel the obvious heat, and then into the appropriate amount of oil, into the lamb slices quickly slip loose, stir fry until the meat slices change color after the sheng out.

4, re-heat the remaining oil in the pan, to 40% heat into the onion sautéed flavor, and then put in the previous fried slices of lamb, dripping soy sauce, cumin, salt, sugar and mix well and stir fry flavor, and finally sprinkled with cumin powder, scallions before the pan before mixing can be.

5, cumin lamb is a very popular stall 's dishes, dry crispy tender, wine and rice are very good.

Cumin lamb dietary characteristics

1, Ran is an important seasoning, aromatic and strong smell, suitable for meat cooking, gas appetizer, and can drive wind and pain.

2, mutton cooked together, the gas appetizer, wind and pain, warm tonic qi and blood.

3, meat (hind legs): lamb meat is tender, easy to digest, high protein, low fat, containing more phospholipids, less fat than pork and beef, less cholesterol content, is one of the delicious winter cold prevention and warming; mutton warm flavor sweet, both dietary supplements, but also therapeutic, for the excellent strong and expectorant food, there is a benefit of qi to make up for the deficiency, warm warming warm, tonifying the kidneys, yang, muscle strength, to resist the wind and cold of the The effect is that the body will be able to resist the wind and cold.

Mutton practice two, green onion explosion mutton

Materials: sliced mutton; green onion; cilantro; soy sauce; rice vinegar; sugar; salt.

With the brush of lamb slices of lamb can be made into this dish, the method is very simple, lamb is tender, fresh and fragrant not nasty, Wang oil package juice, after eating aftertaste.

Onion explosion mutton practices and steps

1, will be cut into diagonal slices of green onions, parsley washed and cut into about 3 centimeters on the short spare.

2, the pot heated to 5 hot, put the lamb slices quickly stir fry; see the lamb slices began to turn white, put the scallions, add soy sauce, sugar, salt, stir fry evenly until all the meat white; lamb ripe, dripping into the rice vinegar, into the cilantro section stir fry evenly and immediately after the pot.

3, winter many families will eat hot pot, shabu shabu, simple and warm, but the last often leftover lamb slices are melted, become soft and collapsed. At this point, if you put it into the freezer again, the next time you take it out, the meat will be frozen into ice, and put it into the pot to cook again, both difficult to dissolve, and the final meat taste will be very bad. The use of this approach can be a good solution to the remaining slices of lamb, fat beef slices;

scallion mutton dietary features

Mutton tender, high nutritional value, where the lack of kidney and Yang, lumbar and knee soreness, abdominal cold pain, lack of deficiency can be used as a dietary supplement. Mutton is rich in nutrients, on tuberculosis, bronchitis, asthma, anemia, postpartum gas and blood deficiency, abdominal cold pain, cold, malnutrition, lumbar and knee pain, impotence and premature ejaculation, as well as all the cold diseases are very beneficial; with tonic kidney, warm and medium role in supplementing the deficiency of the kidney and warmth, men are suitable for regular consumption.

Mutton practice three, braised mutton

skinned mutton chops; onion; ginger; garlic; green garlic leaves; pepper (a small handful); anise; cinnamon; sesame seeds; soya bean paste; soya sauce; soya bean paste; rock candy; cooking wine; chicken essence; salt.

Winter weather is cold, everyone will want to eat some nourishing hot food, mutton is a more common one. The practice of braised lamb, I took for granted that everyone will, because in my impression, braised is the most common lamb is also the most classic practice.

Braised lamb practices and steps

1, prepare the raw materials, the big material can be according to the individual home all increase or decrease put can.

2, lamb with flowing water rinse clean surface blood, placed in a large pot, soak in water for half an hour, during the water two or three times, soak out the blood in the lamb, wash and drain spare. Put water in the pot, lamb cold water in the pot, medium-high heat, do not cover the lid, boil, small fire and then cook for five minutes; blanch lamb fish out with running water rinse clean, drain.

3, green garlic segmented ginger pat, onion knot, garlic, sesame leaves, daikon, cinnamon and pepper into the tea bag bag well (no tea bag at home and so on directly into the pot).

4, put a small amount of oil in the pot to heat, burst onion ginger and garlic; pour into the mutton pieces stir-fried flavor.

5, add enough water, no more than lamb; add two tablespoons of cooking wine.

6, add two tablespoons of dark soy sauce, one tablespoon of soy sauce; put the spice bag.

7. Add one tablespoon of rock sugar. Cover the pot with a lid, turn the heat to low and simmer for about two hours until the lamb is completely crispy and flavorful. Open the lid and turn on high heat to collect thick soup, add a little chicken essence and a little salt to adjust the flavor, sprinkle green garlic leaves, cover the lid of the pot to simmer for a minute (so that the green garlic leaves are more green and more fragrant), open the lid out of the pot.

lamb practice four, braised lamb chops

Ingredients: lamb chops 2 kilograms; 30 grams of rock sugar; green onions 4 (1 large onion); medium-sized potatoes 1; carrots 1; ginger thumb a large piece of; grass jelly 2; anise 3; pepper 30; cumin 1 small spoon; cinnamon 3 centimeters long a section of; Angelica dahurian dahurica 10 grams; 3 slices of good ginger ; orange peel 2 slices; old soy sauce moderate; soy sauce moderate; 30 grams of cooking wine.

Winter to a pot of braised lamb chops and then take a few vegetarian dishes together to eat a meal both satisfied and casual.

Braised lamb chops practices and steps

1, the lamb chops into a single root from the center of the chopping can be, and then put into a basin with cold water soak for more than 2 hours, and often change the water, the lamb chops in the blood soak clean; put out into a pot full of cold water and then open fire to boil the water will be put out of lamb chops into the warm water to wash away the blood foam and then put into the clean pot into the water did not exceed the lamb chops.

2, put the pot on the fire to a little oil to moisten the pot, change the small fire into the rock sugar; rock sugar slowly in the decomposition, stir with a spoon, sugar completely melted.

3, and then there is foam out, when those ambush in the sugar juice on the foam want to spread to the sides of the time immediately poured into a bowl of boiling water, do not wait until the foam completely scattered and then poured boiling water, so that fried sugar color has a bitter taste, if you do not wait for foam out of the pouring of boiling water, fried out of the color of the sugar color is very light and too sweet.

4, the fruits of the grass, star anise broken open, pepper, cumin, cinnamon, Angelica dahurica, ginger, orange peel are put into the seasoning bag, under running water to remove the floating ash, and then wrapped into the lamb chops pot; sugar color is also poured into the lamb chops in the pot, in the old soy sauce soy sauce and wine in the high-fire boiling, low-fire simmering for 1.5 ~ 2 hours, almost simmering well when the salt.

5, stewed lamb chops out of a meal enough to eat the number into the frying pan, add cut into hobnail pieces of potatoes and carrots stewed on low heat until the potatoes can be soft.