Sheep hoof skin
The practice of mixing sheepskin:
After the mutton hoof is stewed, take the skin from the hoof.
Cut it off and cut some pieces.
Add chopped green onion and salt powder and mix well.
It's in October. Miss said, delicious.
If you like spicy food, put some Chili noodles.
Fried sheepskin with garlic sauce
Ingredients: sheepskin, garlic, garlic cloves, ginger, red pepper, bean paste;
Method for frying sheepskin with garlic
1. Ask the store to chop the mutton, soak it in clear water for a while after going home, rinse it off, put it in a pot and rinse it with cold water, add cooking wine, onion, garlic cloves, ginger, fragrant leaves, star anise and cinnamon, boil it in water for two or three minutes, take out the mutton, rinse it off with flowing warm water, and drain the water;
2. Cut the sheepskin on the mutton block together with the attached fat, put cold water into the rice cooker, add garlic cloves and ginger, stew for about an hour, stew until the soup is milky white, remove the sheepskin, drain the soup, and marinate it with a little salt in advance;
3. Rooting garlic, washing, and cutting garlic white and garlic leaves into oblique sections; Chop garlic cloves and ginger respectively; Wash red peppers and cut diagonal strips;
4. Heat oil in the pot, stir-fry red oil in bean paste, add minced garlic and Jiang Mo, and stir-fry; Add red pepper, saute until it is 50-60% ripe, add garlic white, add a little salt and saute slightly; Into the sheepskin, pour a little mutton soup along the side of the pot to "moisten the pot" and stir fry quickly on fire; Add garlic leaves, add a little salt and soy sauce, stir-fry until the garlic leaves are broken, and then take out the pot and plate.
Question 2: How to prepare sheepskin? Eat 200 grams of sheepskin.
Long pepper (red or green) 3.
Coriander 1 Xiaoba
3 slices of ginger
2 garlic
A short piece of onion
Proper amount of cooking wine
Proper amount of soy sauce
A little salt
Comprehensive Chili powder 1.5 tbsp
working methods
Pour water into the pot, add 2 slices of ginger, onion and coriander, and boil the cooking wine and sheepskin over medium heat 15 ~ 20 minutes. If you cook sheepskin for too long, it will lose its chewiness, but if you like it soft, you can cook it for a long time. ...
Take out the boiled sheepskin and shred it, obliquely cut the long pepper, obliquely cut 2 pieces of onion, slice garlic and 2 pieces of ginger for later use.
Put some peppers in the pot when the oil is cold. When the oil is hot, add ginger, onion and garlic and stir-fry until fragrant. Add Chili slices and stir-fry a few times. Add shredded sheepskin and stir-fry for a while. Add soy sauce and stir fry. Add the comprehensive Chili powder and coriander and stir fry.
Question 3: The method of sheepskin is complete. To make a sheepskin raft requires high slaughtering and skinning skills. From the neck of the sheep, you can slowly remove the whole skin, and you can't cut a little fur. After the sheepskin is depilated, blow air to expand the tire, then pour a small amount of clear oil, salt and water, and then tie the head, tail and limbs of the tire tightly. After drying, the leather tire is yellow, brown and transparent, and looks like a bulging cylinder. Tie the hard manchurian ash strips with hemp rope into a square wooden frame, then tie a few strips horizontally, and tie the epithelial tires under the strips in turn, and the raft is made. Sheepskin raft is small and light, with shallow draft, which is very suitable for sailing in the Yellow River, and all parts can be disassembled and carried. At present, sheepskin rafts used by tourists on the Yellow River are all made of 13 leather tires, which are tied in the arrangement of four front and five middle schools. They weigh more than 20 kilograms and can seat five people. It is said that in the past, the largest sheepskin raft had 600 skins, which could carry 15 tons) and was made of them tied side by side on a thin wooden frame. Sheepskin rafts are large and small. The largest raft is made of more than 600 sheepskin bags, with a length of 12 m, a width of 7 m, six paddles and a load of 20 to 30 tons. Now, sheepskin raft has become a special tourism project of the Yellow River. All sheepskin rafts for tourists on the Yellow River are made of 65,438+03 sheepskin tires, which are tied together according to the arrangement of the first four and five. They weigh more than 20 kilograms and can seat five people.
Question 4: How to prepare sheepskin for yourself and make hot pot? It is both hygienic and affordable! The taste can also be according to your own preferences! You can go to the supermarket to buy a bag of hot pot bottom material. How can it taste like hot pot? First of all, you'd better prepare some bone soup, chicken soup or boiled meat soup, but it doesn't matter if you don't have it, and the taste of water won't be too bad! Then, add a little oil to the oil pan and put in the pre-cut ones.
Question 5: How to eat sheepskin well? How to eat sheepskin is the main ingredient.
sheepskin
60 grams
condiments
dill
1 spoon
salt
1 spoon
coriander
2 pieces
step
1. Wash sheepskin, add salt, mix cumin well and marinate for half a day;
2. Flat-bottomed non-stick pan, do not add oil, put the sheepskin into a small fire;
3. Turn over in the frying process, fry until the surface of sheepskin is dehydrated and deoiled, brittle, and turn off the fire;
4. Cut into thin strips;
5. Sprinkle coriander on the plate;
6. crispy fried sheepskin, sheepskin no longer needs to be thrown away!
Question 6: How to burn sheepskin? It's good to cook sheepskin with pork, and it's good to make mutton.
Question 7: How to cook sheepskin delicious? Braised mutton practice:
1, wash mutton or lamb chops and blanch the blood with boiling water;
2. Put vegetable oil in the pot, add sugar and cook until it is brown, stir-fry the mutton to the highest color and pour it into the casserole;
3. Add ginger, onion, hot water, soy sauce, salt, cooking wine and dried Chili;
Star anise, pepper, licorice, cinnamon, fennel, dried tangerine peel and sand.
Seed, clove, hawthorn, jujube and medlar are put into a casserole l,
Put a spoonful of post sauce (no need to put it);
4, simmer for an hour or two, before eating, you can add carrots, white radishes, potatoes, gluten and so on.
Braised mutton hot pot soup is rich in color, crisp and not rotten. Eating in winter can not only enjoy the fun of gathering around the stove, but also nourish and strengthen the body, generate heat and avoid the cold.
Braised mutton hot pot is fat but not greasy, and the soup is red but not spicy, which is original. God, I'm starting to look like an old Chinese doctor. But for delicious food, look at the tips-how steel is tempered and how saliva is produced!
Braised mutton has many things, such as temperature, auxiliary materials, ingredients and eating methods. Some old diners concluded that braised mutton is "chewy, crunchy and rotten when chewed, and tastes good in one bite". I feel relaxed and happy after drinking a spoonful of fresh soup.
Braised mutton, with tender meat, delicious taste, mellow soup and low price, was deeply loved by diners from all walks of life and soon became popular in Mu Ye. Braised mutton soon spread all over the Central Plains and entered Kyoto, becoming a famous new product of Henan cuisine. In the heyday of 1995, Xinxiang, Zhengzhou and other places even appeared a strange landscape of "no sheep in the morning market today".
Braised mutton is also very popular in Beijing, but now it is a bit deserted in the countryside with the contention of a hundred schools of thought in the catering industry. But there are by no means a few people who love it. Winter is coming, and I believe the opportunity to be a braise in soy sauce business is coming again!
The practice of braised mutton should also be "three stresses": meat, seasoning and soup.
1. The so-called "talking about meat" means being very particular when choosing mutton. The mutton chosen is the most nutritious part of the whole lamb, such as hind legs, upper brain and fork. At the same time, in order to ensure the tenderness of sheep, the weight of sheep should be controlled at13-15 kg; In addition, the source of sheep should choose Yudong sheep with soft meat;
2. "Seasoning" means that there are more than 30 kinds of condiments used in processing, and their main components are Chinese herbal medicines and spices, which can effectively remove fishy smell and enhance flavor;
3. "Talking about soup" is to cook the main bone of big sheep with oil temperature fire, and the soup is delicious.
Fried mutton with cumin
Features soft texture, spicy and salty, and strong cumin flavor.
Raw materials?
300g of mutton, 50g of cumin 1 5g, 50g of bamboo shoots, 50g of oil1500g (about 75g), 20g of cooking wine, 0g of salt15g of sugar15g, 30g of eggs, 7g of monosodium glutamate and 30g of hot sauce.
Production process?
1. Slice mutton into a bowl, add eggs, starch and noodles, and paste evenly. 2, spoon oil, wait until the oil is five mature, cut the meat slices, and pour out the bamboo shoots together. Leave the oil in the original spoon, add hot sauce, salt, sugar, monosodium glutamate, cooking wine, cumin and soup, pour in sliced meat and bamboo shoots, stir the spoon and pour in sesame oil, and serve. ?
Braised Lamb in Brown Sauce
Special mutton is rich in nutrition. As long as it is cooked properly, it can remove its fishy smell and retain its flavor. The vegetable soup is delicious in meat, ruddy in color and rich in aroma.
Raw materials?
500 grams of lamb ribs. Ingredients: 20g carrot and 50g green garlic. Seasoning; 30g of soybean oil, 30g of white wine, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anise.
Production process?
Cut and match: wash the mutton ribs and cut them into small pieces 4 cm square. Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, take it out and wash it with water. Wash carrots and slice them. Cooking: Heat a wok, add soybean oil to heat it, add onion and ginger slices to stir fry until fragrant, and then add mutton.
Stir-fry, then stir-fry with Shaoxing wine and sugar 1 min.
Xiexi mutton chop
Special lamb chops are tender outside and crisp and fragrant inside.
Raw materials?
Lamb chop 12, vermicelli 100g, scorpion 12, egg 1, a little flour and sesame, paper flower 12, monosodium glutamate and salt and pepper.
Production process? 1. Cut the lamb chops into 6 cm long pieces and cook the seasoning in the pot. Take it out, pat it evenly with flour, and spread the egg liquid evenly on each lamb chop ... >>
Question 8: What's delicious about sheepskin stew? Put the pot on the fire, add cold water, the water is more than the lamb chops (the quantity depends on the number of lamb chops), add the lamb chops, (don't cut the lamb chops into too small sections), boil over high heat, and skim off the floating foam on them. Stew on medium fire for 5- 10 minutes, add a little pepper (pepper is the best, it is a kind of grass called here in Inner Mongolia, pepper is not the same thing) and ginger slices (to remove fishy smell), and stew on low fire for about 1 hour. In fact, mutton can last for more than 40 minutes. You need to do some work when the ribs can be stewed. 1 Peel the onion, wash and cut it into fine powder, and put it in a small pot for later use. After the meat is stewed, take out the lamb chops and put them on a big plate. Don't turn off the fire. Change the fire to make the soup boil. Put some salt in a small pot with onions, scoop some soup in this small pot, stir with a spoon and let the salt melt. Onions smell delicious. Pour the soup in this basin evenly on the ribs. In addition, cut some chopped green onion, put it in several small bowls, add a little salt and pour out the broth.
Lamb chops can be dipped in hot sauce, garlic juice and hops.
Question 9: Is sheepskin delicious? Can I eat? This is usually used to make clothes and shoes. ...
Question 10: How to eat good ingredients for sheep endothelium?
Proper amount of flour
Auxiliary mutton
Proper amount
onion
1?o'clock
condiment
salt
Proper amount
pepper
1?o'clock
How to eat mutton skin
1. First cut the mutton into diced meat with chopsticks, then chop the onion, add pepper and salt water (appropriate amount) and mix well to make stuffing.
2. Add cold water to the flour to make hard flour, cut it into batter, roll it into thin slices with a walking mallet, throw away the flour, wrap it in a comb shape (with few wrinkles), and steam it in a steamer for 20 minutes.