What are the practices of preserved mutton?
1. stewed mutton breast with carrot
Ingredients: cured mutton 1 root carrot 1 root.
Salad oil is cool, ginger, pepper, dried pepper, soy sauce, water, chicken essence, garlic, cinnamon, cooking wine and pepper.
1. Chop the preserved mutton, wash and drain for later use.
2. Stir-fry the mutton under the heating of oil and oil, and force the oil out.
3. Add Jiang Mo and minced garlic, stir-fry with minced pepper and dried pepper.
4, add the right amount of water to the pot to boil.
5. Add cinnamon, cooking wine, soy sauce, pepper and vinegar and cook for half an hour.
6. Add carrot pieces and cook until soft. Add salt and chicken essence and serve.
Cooking skills:
The production of preserved mutton is very simple, that is, take ordinary fresh mutton, mix salt and pepper evenly, spread it evenly on the fresh mutton, then put it in a ventilated and cool place to dry until it is half dry, and then put it in the refrigerator for preservation, so that it can be eaten when eating. Pickled mutton is easier to taste, and stew will be better if it lacks a little fishy smell!
Second, home-cooked stewed mutton breast
Ingredients: 20g of mutton ginger, 2g of pepper, 20g of shallot, 5g of tsaoko 1 g, 5g of star anise, 6g of cooking wine and 6g of longan 1 g..
1. Wash the mutton with flowers and bones, change knives, put it in a container, code it, soak the mutton with water, and then add salt for curing.
2. After a few days, the meat color is red and the salt water drools, indicating that the meat has been marinated.
3. First, use a pot of clear water (just soak the meat), add the boneless sheep bones, add salt, cooking wine, onion, ginger, spices (fennel, pepper, longan, Amomum tsao-ko wrapped flowers) and mirabilite 1g, and boil into brine (about 24 hours).
4. Put the mutton in the marinade and stew for about 3 hours.
5. Skim off the oil slick first, turn off the fire and simmer for about half an hour before fishing for meat.
6. Cut the prepared meat into pieces and put it on a plate.
Cooking skills:
1. In the process of curing meat, the container should be placed in a suitable place, in a warm place in winter and in a cool place in summer. The curing time is about 6 ~ 7 days in winter and 1 ~ 2 days in summer.
After the mutton is cooked, it must be stewed in the soup for about half an hour before it can taste.
3. When fishing for meat, wash the meat with the original soup to remove its impurities and make it oily.
This pickled soup can be reused after heating, skimming the oil slick and cooling.
5. If you don't use clear water old soup, you must add half of the above spices to the old soup.
Third, wax gourd cans
Ingredients: wax gourd 400g salted mutton 75g salted pork 75g cooked rice 200g sausage.
1, the bacon was soaked in warm water to wash off the surface impurities.
2. Slice the bacon, the thinner the better.
3. Cut the cucumber according to 1/3, and cut the edge into zigzag.
4. Remove pumpkin seeds and pumpkin pulp from the remaining golden melons. Don't empty it all, just take out the softer part.
5. Put the rice under the melon and press it hard.
6, then code bacon, but also compact.
7. Put it in a steamer.
8. Cover and steam for 30 minutes.
9. A delicious wax gourd pot is ready.
Tips:
1, although bacon