List of articles: 1. How to make sheep's head delicious? 2. Practices and ingredients for stewing sheep's head meat 3. Can sheep's head treated with caustic soda be eaten often? Is sheep's head meat hair? How to make sheep's head delicious? Tips for buying sheep's head
Look at the eyeball: the fuller, the fresher; Touch the meat: the surface is slightly dry and not sticky, the hair follicle is prominent, and the depression immediately recovers after finger pressing;
Sliced meat: non-sticky and shiny.
The eyeball is dry and sunken, the skin color is dull, the body surface can smell fishy smell, the surface is sticky, and the depression recovers slowly after finger pressing.
You can ask the butcher to chop it up for you, so you can go home and cook.
Yangtou introduction
Introduction:
Sheep head is rich in nutrition and has the effect of treating many diseases. It has always been very popular.
For example, in the "whole lamb mat", there are as many as 18 kinds of dishes with different parts of the sheep's head as the main ingredients.
In the Yuan Dynasty, Hu Sihui's "Food Supplement" contained: sheep's head is cool, which can cure bone steaming, brain fever, dizziness and emaciation.
"One of the" flower-covered sheep's heads "is cooked and cut with three sheep's heads, four sheep's kidneys, one sheep's belly and one sheep's lung, dyed with rouge, with four pieces of ginger, two pieces of bad ginger and five pieces of chicken as patterns, three pieces of radish as patterns, and the auxiliary materials are fried with good broth and mixed with onion, salt and vinegar.
"Hu Sihui recorded this famous dish of the Yuan Dynasty, which was dyed with rouge and patterned with chicken and radish.
Efficacy and function of sheep's head
Bone steaming brain fever dizziness and emaciation
Nutritional value of sheep head
Sheep head meat is rich in protein, fat, vitamin A and vitamin B 1. B2. Nicotinic acid, cholesterol and other nutrients, as well as minerals such as calcium, phosphorus, potassium, sodium, magnesium, zinc, selenium and iron.
Cooking skills of sheep head
1. The processed sheep's head can be directly boiled in water 1-2 hours. After cooking, remove the head meat, ears, tongue and eyes of sheep, and slice them directly for cold salad or stir-frying;
2. You can also add seasonings when stewing sheep's head. After cooking, you can take down the mutton head and eat it directly.
1, when stewing sheep's head, add some rice vinegar or a certain amount of curry powder to the pot to boil, which can reduce the fishy smell of mutton;
2. When stewing the sheep's head, drill a few holes in the white radish and cook it with the lamb chops; You can also put a few mung beans in the pot to remove the fishy smell.
Suggestions on eating sheep's head
1. If the sheep head is frozen, it needs to be thawed slowly at room temperature;
2. Burn the wool on the surface of the sheep's head on the fire, soak it in clear water for 2 hours, scrub the surface repeatedly with a board brush, then break the sheep's mouth, brush it with a small brush, brush the dirty things in the nose and ears, and then clean it with fresh water twice;
3, drain the water, use a knife to draw a long mouth from the center of the scalp to the nasal bone, so that it is convenient to remove the bone after cooking, which is suitable for cooking the whole sheep head.
4, you can also chop the sheep's head into large pieces for stewing soup and stewing.
There is an old saying in China called "selling dog meat by hanging sheep's head", which is not worthy of the name.
But today, the price of dog meat is not cheaper than mutton, so it's no harm to buy dog meat with sheep's head hanging!
The question I want to say is, is the sheep head delicious?
Generally speaking, except fish heads and old people who have just been fried, in most cases, the heads of poultry are cheaper than meat, which is simply because the heads of livestock are too difficult to cook, and they are usually just scraps.
The mutton soup we see in the market and even the frozen mutton we see in the supermarket are mostly peeled. There is a big reason for this. Because there is too much fluff on the surface of sheep's head, it is very troublesome to clean it up, so the average family will not buy sheep's head.
At the same time, in order to facilitate storage and transportation, food companies usually remove sheep's heads, which is another reason why they rarely see places that specialize in selling sheep's heads.
However, the problem is coming. Many gourmets say that eating first is the highest level of eating meat! It is said that the meat on the head is not only the most delicious, but also the meat on the face is the most delicate part of the animal's body. So the taste of sheep's head is like this?
I am familiar with several famous Xinjiang restaurants that make mutton, so I naturally have more opportunities to eat sheep's head there.
The mutton head in Xinjiang restaurants should be cooked systematically. Traditionally, they will burn the hair on the sheep's head with a torch a few times, scrape it clean and soak it in water. There are two specific ways: the so-called "white" is the clear water sheep head; And "red" refers to stir-fried sheep's head.
"Clear water sheep's head" is my favorite way to eat good mutton. Boil it in hot water, and cut some salt into the meat on the sheep's face. Because it is cooked badly enough, the texture of collagen even sticks to the mouth and nourishes the skin.
There are also different parts such as sheep's ears and sheep's tongue, and the taste is really different. If it is not frightened by the sheep skull on the plate, it is really delicious!
If you want to drink some wine, or are not used to the smell of mutton, stir-frying sheep's head is a very good choice.
The chef carefully separated the tender meat from the sheep's head and then fried it with Chili. At this time, the sheep's head meat will show another coolness! Moreover, sheep's head meat is easy to taste. As long as you are a little better, you will feel like eating game!
It is said that it was very cheap to sell sheep's heads on the streets of Xinjiang in those days, because it was too troublesome to cook sheep's heads, and not many people were willing to do it. Generally, it costs five yuan each, and many old ladies are squatting on the side of the road and slowly eating sheep's heads. This picture was told to me by a media friend who works in Xinjiang.
After I made up the picture myself, although I had the impulse to cook, I basically gave up the idea after carefully looking at the ingredients of the sheep's head. There is too much hair on the sheep's face! Too much trouble! So let's go out and eat lamb belly honestly.
What did I do? I'm hungry.
Sheep's head meat is a folk food, especially in winter. In the morning market, you can smell the fragrance of sheep's head broth far away. Sitting in the booth, the boss grabbed a piece of sheep's head meat, chopped it up with a sharp knife and weighed it. A big bowl is full of weight.
There are sheep's heads and bones in the pot, and the soup is still stewing. Soup is like milk, tumbling and steaming.
The boss put the cut sheep's head into the bowl, grabbed a handful of coriander, chives and a spoonful of mutton oil pepper, then scooped it out of the pot, poured it into the bowl, then poured the soup from the bowl into the pot and took the soup. Repeat several times to fully blanch the sheep's head.
Although there are snowflakes in the sky, this bowl of sheep's head soup is spring.
Sheep's head must be the freshest. In my hometown, I usually buy a whole sheep and watch that person kill the sheep quickly, clean the head of the sheep without any wool or blood stains, and quickly remove the bones of the sheep, leaving only the head meat of the sheep.
When you go home, you should first boil the sheep's head in water to remove the blood, and then add ingredients, mainly onions, ginger and garlic. The more the better, cinnamon, hawthorn, jujube, pepper, pepper and so on. After the water boils, add the sheep's head, stew for an hour on medium heat, and turn off the heat. The next day, as written at the beginning, it was delicious food.
Secondly, split the washed sheep's head, put it in a pot, add water to boil, add a white radish when cooking the sheep's head to remove the fishy smell, put the cooked sheep's head slices in a pressure cooker, put the onion and ginger slices in the pot, then pour in an appropriate amount of cooking wine, add an appropriate amount of water, cover the head and boil the water.
Mutton head soup
In winter, the mutton restaurant is on fire.
Zhou Jun likes to make a pot of mutton soup, Chili oil with red oil, garlic sprouts and coriander. Drooling!
Let's drink a pot of mutton soup so manly.
Baishui sheep's head used to be the most popular food in Beijing. The most famous Baishui sheep's head is the Baishui sheep's head of the old Muslim Maji.
The sheep head meat he sells is genuine, exquisite and unique. According to legend, all the sheep heads he used were goats of two or three years old.
So business was booming at that time, and customers often lined up to buy.
At that time, celebrities such as Liang Shiqiu, Ma, Shang Xiaoyun and Tan were frequent visitors here.
How to make mutton soup delicious and tasteless, and how to deal with sheep's head, let's demonstrate today.
It is not difficult to deal with sheep's head. I will tell you some tips to make it clean and delicious.
To make delicious dishes with sheep's heads, you should learn to choose sheep's heads.
Choose 2-3-year-old goat heads, also known as "four or six mouths".
This kind of sheep head is tender and tender, and can be cut into thin and big pieces.
Then start burning the wool on the sheep's head and scrape it off in a clear water basin.
Soak sheep's head in cold water for 2 hours.
Brush the scalp repeatedly with a board brush, the whiter the better, but don't break the skin.
Take out the soaked sheep's head, break the sheep's mouth open, dip into the mouth with a small brush to clean the mouth, move back and forth to brush the dirt in the nose and ears, and then wash it with fresh water for three times.
Drain the water so that the bones can be removed after cooking.
Put the sheep's head in a boiling water pot, take it out after boiling, let it cool, break the sheep's mouth with your hands, peel off your tongue and drain the water.
Pour cold water into the pot, the amount of water should not exceed 9 cm, put the washed sheep's head into the pot, and take out the skull when it is seven ripe.
If you press the meat on the sheep's face with your hand, if it has become slightly elastic from the original stiffness, or press the root of the ear, it has changed from hard to soft.
Be sure to remember the disassembly method of sheep head. Judging from the incision in the middle of the scalp, the head meat must be attached to the face meat. Don't tear it off and expose the skull. Grab the ribs with one hand, take out the skull from the nasal bone, poke out the sheep's eyes with your hand, and then cut the skull to take out the sheep's brain.
Cut off the ears and cartilage on the sheep's head, cut off the hair roots on the fork, and cut off the irregular meat.
Then stick on the sheep tongue, cut off the mandible, and remove two sheep faces with mutton and the whole sheep tongue.
You can safely cook all kinds of delicious home cooking with sheep's head meat.
suddenly
1. raw materials.
2. Let the butcher cut the sheep's head open, come back and soak it for 2 hours, and change the water four times in the middle.
3. Mix the salt with the alkaline noodles, and wash the sheep head inside and outside, especially the nose, ears, tongue and throat.
Rinse thoroughly and drain.
4. Put water, pepper and sheep's head in the pot and bring to a boil over medium heat. Continue to cook until the blood bubbles float out, and continue to cook 1 min.
5. Wash it with warm water and put it into the soup pot. Add onion and ginger and stir.
Boil the fire and skim off the foam once.
Cook it again and skim it three times.
6. Cook the soup on low heat for 2 hours until the soup turns milky white.
7. Take out the sheep's head and remove the meat and bones.
Sheep brain.
8. Add salt when eating, with Chili oil, garlic and fragrant vegetables, balsamic vinegar to adjust juice, staple food cakes and steamed bread.
You can also make noodle soup base, cook cabbage vermicelli soup and so on. ...
Tip: The sheep's head must be cut open by the butcher.
Put salt at the end, not at the beginning.
Stewed white milk soup can be drunk directly or mixed with your favorite vegetables, such as mushrooms, cabbage, vermicelli, tofu skin and so on.
The method of mutton head skewer with Chili sauce
To learn this dish, you need to know how to cook sheep's head meat first. Let me introduce this to you first.
Processing method of sheep head meat:
Put the sheep's head meat into a pressure cooker, and add 2g pieces of seasonal vegetables (celery, onion, coriander, carrot, etc.). ), star anise, Amomum tsaoko, clove and fragrant leaves 2g each, oyster sauce 20g, seafood sauce 20g, salt 3g, monosodium glutamate 6g and sugar 4g, put them in clean water and press for15min, then leave the fire, and the sheep head meat will be soaked in the original soup.
With the sheep's head meat, the rest of the work can be carried out.
Raw materials:
500 grams of cooked sheep head meat and 400 grams of cooked corn.
Seasoning:
Lee Kum Kee garlic hot sauce15g, chef Bao Si flavor essence 2g, chicken powder 3g, Chili noodles 2g, cumin 3g, white sesame 3g, pepper 2g and chicken oil10g.
Making:
1. Cut the cooked sheep head meat and cooked corn into thick slices respectively. Add garlic chili sauce, essence, chili noodles, cumin grains and pepper 15 minutes into the mutton head, and then put them on the corn segments at intervals.
2. Turn the oven to 200 degrees and 250 grams of fire, put it on the kebab for 4 minutes, then take out a layer of chicken oil and bake for 3 minutes, then sprinkle with white sesame seeds to serve.
It has the characteristics of burnt mutton, fragrant corn, salty and slightly spicy.
Hello, I'm Lamian Noodles. I have been engaged in the beef noodle industry in Lanzhou for many years and have rich practical experience in the production of beef and mutton. There are many ways to make sheep's head because it is delicious and rich in collagen. Below I will share how to make braised sheep's head and how to deal with it.
Step 1: Processing method of sheep head
1. Burn the bought sheep hair with a spray gun, and clean the blackened part in time. It is best to scrape off the blackened part with a knife, so that the treated sheep head is cleaner and there will be no residual wool.
2. After most of the wool on the sheep's head is burned clean, it is necessary to deal with the fluff in the subtle parts of the sheep's head, such as inside and outside the ears and around the horns. It is best to use a slightly thinner iron bar in these parts, burn the iron bar red, and then iron off the fluff.
3. Soak the processed sheep's head in a proper amount of warm water, then put a small amount of baking soda water into the sheep's head, and then soak it for a period of time, so that the soaked sheep's head is easier to clean, and baking soda can remove some peculiar smells from the sheep's head.
4. Then scrape or brush off the burnt and blackened part of the sheep's head with a knife or brush. This step must clean up the blackened part, otherwise it will seriously affect the taste of the mutton head when cooking.
It is best to wash the sheep's head several times until the water is relatively clean. At the same time, in the process of cleaning, we should pay attention to several parts: eyes, nose, mouth, ears, etc. These parts are easy to hide evil people and shelter evil people. For example, if necessary, the mouth needs to be broken and cleaned, and the ears and nose should be washed with running water several times.
Tip: Wash all the surfaces of the sheep's head first, and then clean those parts that are easy to hide dirt and shelter evil people.
6. The cleaned sheep head needs to be blanched and put into a cold water pot. After the fire boils, remove the blood foam, then turn off the fire and cook for about 10 minutes. After that, take the sheep head out of the fire, rinse it with running water and set it aside.
Step 2: Preserve the ingredients needed for mutton.
Spice part:
Amomum cardamom10g, Amomum tsaoko-0/0g, Rhizoma Kaempferiae 3g, Flos Caryophylli 3g, Fructus Amomi 5g, Cumin 50g, Cortex Cinnamomi Japonici 50g, Glycyrrhrizae Radix 6g, Amomum tsaoko 5g, Pericarpium Citri Tangerinae 5g, Foeniculum vulgare10g, Illicium verum verum 8g, Fragrant Leaf 3g, and Pepper King 65438+.
Seasoning part:
2 kg of soybean oil, broth 10 kg, salt 100 g, 50 g of monosodium glutamate, 30 g of crystal sugar, a proper amount of red yeast rice water in a ratio of 1:3, 20 g of sauce meat color fixative and 20 g of fresh meat.
Accessories:
Onion, ginger, garlic and coriander can be used in moderation, and there is no specific dosage, which is mainly used for seasoning spicy oil.
Step 3: the method of making spicy braised mutton head.
Boil in spicy oil:
Pour 2kg of the prepared oil into the pot, heat it to about 150, add the prepared vegetables, fry the vegetables until dark brown, take them out and throw them away, then add all spices and peppers when the oil temperature is about 120, stir-fry until dry, and turn off the heat.
Tip: soak all spices in warm water for half an hour in advance, and then drain them for later use.
Braised sheep head:
Add all seasonings to the prepared broth, then pour in the cooked spicy oil, and then add the processed sheep head. After the fire boils, turn to low heat and marinate the sheep's head until it is soft and rotten.
The marinating time should be based on the specific situation of the old and tender sheep head meat.
Don't take out the stewed sheep's head right away. It's better to soak it for a while first, so that it will taste better.
Matters needing attention in marinating sheep head
1. The spices of braised mutton need to be dispersed in salt water. Remember not to use materials for packaging, which is not conducive to the volatilization of spices.
2. After the salted sheep head is fished out, it is naturally cooled, the bones are removed, and then a proper amount of spicy oil is taken from the brine. You can dip the sheep's head in spicy oil, or cool it with spicy oil. Spicy oil can not only make sheep's head taste more fragrant and better, but also delay the oxidation and blackening of sheep's head.
Write it at the end
There are many depilated sheep heads in the market. Personally, it is not recommended to buy it because many of them are depilated with rosin. If you like to eat sheep's head, buy more at one time and bake it with a spray gun at one time, which is more convenient.
Secondly, don't throw away the used salt water. You can freeze it in the refrigerator, but you need to remove the spicy oil and all the spices, and then clean the salt water. This spicy bittern can be used to pickle not only sheep's head, but also sheep's hoof and other ingredients.
The personal homepage has a series of tutorials on Lamian Noodles production in Lanzhou and various recipes in Lamian Noodles. If you are interested, you can have a look and I will share them regularly.
Explain all kinds of pasta practices, explain all kinds of marinated vegetables and share the spice formula of marinated vegetables, explain the making of various soups and share the experience of soup mixing.
Sheep's head was made by Jieyang people who were born in Linger County that year. This sheep eats firewood, licorice, Gongying and other herbs all the year round, and drinks the sweet spring in the mountains, so its meat is tender and has no fishy smell. This kind of sheep head is the best choice.
Stewing sheep's head meat and ingredients; Practice of stewing mutton head soup
Wash the sheep's head and scratch it. Then pick up the sheep's head and blanch it for a few minutes
Please click to enter a description.
Then cut a few slices of ginger, add some corn oil and chopped green onion to the pot, add the freshly cooked sheep's head and stir fry a few times. Then add 2 spoonfuls of white wine and a plate of boiling water.
In order to facilitate the time, I added boiling water, so I transferred it to the rice cooker.
Please click to enter a description.
Put the soaked soybeans, cut bamboo shoots and a piece of angelica into the pot? Beiqi is about 3 grams? With tsaoko and star anise? (If you have materials, you can also add red dates to build codonopsis pilosula) and then add sheep head meat? Did the water just flow through? .
My rice cooker takes three and a half hours to cook? Generally, you don't need to stew for 2 to 3 hours, that is, it is ok. Just add some salt at last.
Please click to enter a description.
skill
Efficacy has the functions of nourishing spleen and stomach, nourishing liver and kidney, enriching blood and warming channels.
It is forbidden for people with fever, toothache, sore mouth and tongue, cough with yellow phlegm and other symptoms of excessive internal heat to eat.
Can sheep's head treated with caustic soda be eaten often? Yes
Sodium hydroxide is nontoxic, soluble in water and clean after washing.
1, sodium hydroxide, chemical formula is NaOH, commonly known as caustic soda, caustic soda and caustic soda.
2. Sodium hydroxide is a white translucent crystalline solid.
Its aqueous solution has astringency and satiny.
Corrosive.
3. Solubility: extremely soluble in water, releasing a lot of heat when dissolved.
Soluble in ethanol and glycerol.
Easily deliquescent: Easily deliquescent in air.
Water absorption: solid alkali has strong hygroscopicity. When exposed to air, it will absorb water molecules in the air, and eventually it will completely dissolve into a solution, but liquid sodium hydroxide has no hygroscopicity.
Is sheep's head meat hair? Mutton is hair in a broad sense.
Hair growth is a concept of traditional Chinese medicine.
Chinese medicine has broad and narrow definitions of hair.
Broadly speaking, hair products are foods with the same nature and taste as those of some diseases. After eating them, the imbalance between yin and yang may be aggravated, which may aggravate or induce some diseases, including fever, wind, damp heat, chills and blood.
In a narrow sense, hair products are foods that can poison and help fire, and may induce old diseases and increase new diseases.
In real life, people generally refer to hair in a narrow sense.
Mutton is a kind of hair in a broad sense and belongs to fever. This is because mutton itself is warm and sweet, enters the spleen and kidney meridians, and has the effects of nourishing qi and blood and helping Yuanyang. It is more suitable for patients with anemia, postpartum or post-illness deficiency of both qi and blood and patients with deficiency-cold syndrome. However, people who eat it with yin deficiency and excessive fire will help the heat, hurt body fluids, lead to fever, thirst, constipation, etc., and may also make some fever recur or worsen.
Therefore, people with strong yang or fire due to yin deficiency should be careful to eat mutton, and patients with hypertension should also avoid eating it.
In fact, hair that is really harmful to the human body does not exist. In a healthy state, all non-allergic and healthy foods can be eaten.
Once you get sick, you should follow the doctor's advice and avoid eating food that tastes the same as the disease, so as not to aggravate the condition.
The introduction of the efficacy and function of sheep head meat is here. Thank you for taking the time to read the contents of this website. Don't forget to search for more information about the efficacy and function of sheep head meat and its nutritional value.