Cumin and mutton are really a perfect match. This flavor brought from Xinjiang mutton skewers has been developed by chefs and has become a well-known home-cooked delicacy.

In fact, the method of cumin mutton can be divided into several styles, each with its own characteristics, which are different in meat selection, cooking techniques and seasoning preparation. Let's talk about them separately below.

the first kind is stir-fried with ordinary stir-fry, which can also be called stir-fried cumin mutton with scallion. Select fresh leg of lamb and cut it into thin slices. After the oil is burned to smoke, add scallion and saute until fragrant. Then put the lamb into the pot and stir fry. When the color changes, add soy sauce, salt and pepper powder, stir fry quickly with strong fire. Turn off the fire as soon as the meat pieces are born, sprinkle chicken essence, coriander segments, cumin grains and white sesame seeds, stir fry with the waste heat in the pot for a few times, and then serve. This method is light in taste, the mutton is quite chewy, and it pursues the umami flavor of the mutton itself, which belongs to the original taste method.

The second is over-frying, in which tender lamb tenderloin is selected, cut into diced or narrow strips, marinated with salt, sugar, soy sauce, cooking wine, onion, oyster sauce and baking soda for more than 2 hours, then drained, put into hot oil, fried over medium heat, then fished into a frying spoon, sprinkled with finely shredded carrot and onion, and ground. In this way, the mutton granules are particularly tender and tasty, and they are more delicious after being covered with seasoning powder, and can even be eaten as a snack.

the third method is similar to dry frying, in which lean meat is cut into shredded pork, and then fried in an oil pan with slow fire until it is crisp, and then the oil is taken out to control. Then take another pot, add a little hot oil, and add star anise, cinnamon, pepper, dried pepper and fragrant leaves to fry for fragrance. Stir-fry the bean paste thoroughly, then add the fried shredded mutton, shredded onion, coriander, cumin, Chili powder and chicken essence and stir well. The cumin mutton made by this dry frying method has a special barbecue feeling.

Cumin mutton is a simple small stir-fried meat, and its popularity is not as good as roast mutton. Therefore, if I want to eat this taste, I usually choose to roast it. When the kebabs are greasy, they are sprinkled with cumin pepper salt, which is quite satisfying.

When guests come to the house, cumin mutton comes in handy to prepare dishes for the table. In particular, there are small guests, cumin mutton and coke chicken wings, etc., which are absolute tools to coax children.

There are also some things to pay attention to when cooking this dish, such as meat selection, preparation and heat. The specific operation is as follows:

1. Choose meat. Mutton is generally the sheep of that year, and the meat is tender and well cooked. Conditionally, you can choose lean meat without fascia and ligaments, or pick the fascia. If you don't have the conditions, you don't have to choose. It feels better to have fat and thin mutton fried.

1. prepare materials. This is also simple. Slice the mutton and marinate it with some starch and peanut oil for 2 minutes. Cut some shallots, cumin powder, soy sauce, and Chili noodles if you can eat spicy food. This dish was not originally served as a side dish, but it was also served with scallions or parsley.

3. temperature. Cut the mutton slices with 5% hot oil, give the onion slices, saute until fragrant, give a spoonful of soy sauce, and give cumin powder and Chili powder after collecting the juice. There is enough salt in the soy sauce, so no more salt is needed. Stir-fry for a few times, then turn off the heat and take out the pot.

I often go to the night market to eat mutton skewers, and when I eat them, there are more than a dozen, so that's not enough. Later, I thought about making it myself at home, and eating it like cumin mutton. I can definitely enjoy it if I buy two Jin of mutton, but mutton is a bit expensive, and it is worth it for the sake of delicious food.

mutton is one of the main meats that people eat in China, and it is also a good tonic in winter. Mutton is tender, delicious and rich in nutrition. Mutton is one of the main meats eaten by Chinese people. Mutton is tender than pork, and has less fat and cholesterol than pork and beef. Mutton meat is tender and easy to digest and absorb. Eating more mutton helps to improve the body's immunity, and mutton is very warm and delicious.

Preparation of ingredients:

(1) Wash the diced mutton with clear water, drain the water, put it in a bowl, add cooking wine, soy sauce and white sugar, mix and marinate evenly for about 15 minutes;

(2) After the pot is hot, add a little oil, add the pickled mutton skewers and stir fry slowly with low fire;

(3) When the diced mutton is fried until both sides turn golden, add cumin and continue to stir fry with low heat;

(4) When the flavor of cumin powder is completely blended into the mutton string, add the chopped onion and stir fry together. When the onion smells fragrant, add the green pepper and stir fry for a few times before serving.

The food stall is really not at ease, so make it yourself. It's better to match it when it's finished.

Practice:

Cumin mutton is a typical mutton dish in Qingzhen cuisine, which is characterized by its outstanding flavor, tender and juicy inside, fragrant outside and dry appearance. How to make cumin mutton delicious? I think it should be reflected from three aspects: the choice of mutton, the curing of meat slices and the mastery of the temperature. Below I will share with you the detailed skills of cumin mutton in Qingzhen cuisine. Cumin mutton hotel edition

features: tender and juicy inside, fragrant outside, outstanding cumin flavor and dry appearance.

raw material: a catty of fresh sheep hind leg meat. Crushed cumin powder, a small amount of Chili powder, a small amount of salt, .5g of red rice, one egg, a proper amount of clean cooking oil, a small amount of ginger and coriander.

Selection of mutton: the mutton should be fresh hind leg meat and tender mutton with bright red color. (A catty of raw mutton) Because the hind leg meat of sheep is all lean and has fascia, it is chewy when eaten in the mouth.

curing of sliced meat: cut the mutton into thin slices, the thinner the better. After cutting, put it in a basin and jump in water. For about half an hour, rinse the blood in the mutton, and then drain it. Drained mutton is put in a basin. Add a small amount of salt, eggs and starch and mix well. Add ginger foam water to red rice, add meat slices in three times, and keep stirring until all the compound water added three times is absorbed by the meat slices. (Hold a handful of mutton in your hand, and there is no excess water oozing from your fingers, and the color of the mutton slices is reddish) Add a proper amount of clean cooking oil, and then fully stir to make the mutton and mutton not stick to each other. After everything is done, the mutton is marinated for about half an hour. If it is in summer, it can be stored in a fresh-keeping cabinet. How to master the heat:

① The sliced meat is broken when it is over-oiled: fry the meat in a wok, add 1/3 cooking oil, and marinate the sliced meat when the oil pan is 5% hot. Sprinkle evenly into the pot and fry over medium heat. After the sliced meat is fried until it is broken, pour it out and drain the oil. (The sliced meat is fried twice, the first time it is fried intermittently, and the second time it is fried on the surface of the pan, which is slightly hard, so that the sliced meat is tender inside and slightly burnt outside.)

② Fried sliced meat with oil: the wok is cleaned, and the fire is turned on, so there is no need to add oil! Pour in the fried mutton slices, take the pot away from the fire, grab a handful of cumin powder with your hand and sprinkle it evenly on the mutton slices. When sprinkling, hold down the handle with one hand and shake the meat slices in the pot constantly. This will make the natural powder evenly spread on every piece of meat. Similarly, Chili powder is the same as cumin powder. (If you don't put enough salt in the marinated meat slices, you can add a little salt to taste it now.)

After all the seasonings are sprinkled, put the pot back on the fire, turn down the fire and stir the mutton with a spoon. Stir-fry slowly with low heat, and stir-fry the flavor of Chili powder and cumin powder. When the fragrance is fried to a strong degree, it can be served out of the pot. (Cut up the coriander, put it in the center of the plate, and cover the fried cumin mutton on the coriander.) The skills of cumin mutton are shared:

1. The production and function of the red yeast rice slurry ink compound water: put the red yeast rice in the pot at the beginning, boil it and cool it, and take out the red yeast rice with a colander, leaving red water. Ginger is peeled and smashed with a knife, and the water of Jiang Shui and red yeast rice is squeezed out and mixed together.

The meat slices of cumin mutton are white after taking blood, and the color of cumin mutton fried with red rice is bright red. Jiang Shui can remove the fresh flavor of mutton and replenish water into the meat slices, so that the tenderness and taste of meat reach the best standard.

second, the amount of starch should be slightly reduced in the pickling of cumin mutton slices and the usual pickling of slippery meat slices, so as to achieve the effect of tender inside and tender outside.

Third, when the meat slices are fried in the pan, do not put oil in the pan, because there is still oil in the fried meat slices, and the appearance of the cumin meat slices is dry, not greasy.

4. When sprinkling cumin powder and chili powder, shake the pan with one hand, and shake the meat slices. The sprinkled cumin powder and chili powder are really on each meat slice evenly, so that it is delicious enough to eat. Summary of practice

To make cumin slices, I think the first thing to do is to choose mutton. Then the meat slices are marinated, and finally the meat slices are oiled in the heat, and the natural meat slices that are mastered when frying are dry outside, tender and juicy inside, and fragrant outside.

the method of cumin mutton:

ingredients: mutton, cumin grains, salt, dried peppers, cooking wine, soy sauce, pepper, ginger, garlic, starch

1. Wash the bought mutton, slice it or dice it for later use. It is best to buy the mutton fresh, not frozen, and it tastes better. 2. 4. After the mutton changes color, add cumin and continue frying for two minutes. The time should not be too long, otherwise the mutton will get old.

5. Sprinkle some white sesame seeds, chopped green onion or coriander after cooking.

Cumin mutton is delicious, but many people can't cook it, either the meat is too old to bite, or the taste is not as tender as the outside. Today, I will introduce the delicious method of Cumin mutton. There are still tricks in cooking

How to do it

First, choose lamb leg. This kind of meat tastes salty and delicious, so we must remove the fascia and roe to make the mutton tender. You can

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add a spoonful of light soy sauce, a spoonful of salt, a spoonful of cooking wine and a spoonful of pepper, and grasp them evenly by hand until the meat is sticky, then add a proper amount of starch and half an egg to half a catty of mutton, and grasp them all the time, so as to make the meat more tender and smooth.

Put oil in the hot pot until the oil temperature is 6% to 7%. You can put your hand on the oily surface and feel the roast hand (never

be careful not to burn your hands). You should put the mutton piece by piece, and the mutton can be taken out after it is slightly oiled in the pot.

Put a little oil in the pot and add minced garlic, which is one of the tips. After the garlic is fried, it can remove the smell of mutton and increase its fragrance.

Thank you for asking. Xiaoxiu's private chef will answer this question.

When it comes to mutton, people think of mutton skewers, roast leg of lamb, cumin mutton and so on in Xinjiang, which are all popular delicacies. Mutton has a unique taste and rich nutrition. Cumin is also a unique seasoning in Xinjiang, which has a strong and fragrant smell and belongs to the commonly used seasoning in life. Cumin and mutton make the original delicious mutton more tender and delicious.

main ingredients: mutton, onion and coriander.

Seasoning: salt, sugar, cumin, pepper and white sesame

Steps:

Wash the leg of lamb, slice it or cut it into diced meat, and the pieces should be slightly larger. Add cooking wine, salt and pepper and marinate for 3 minutes. Peel the onion, clean it, use half an onion and shred it, not too finely. Prepare cumin granules and pepper powder. Do not put oil in the pan, add mutton to prepare water, fry the mutton until it changes color, and serve it when it is about 7 minutes cooked. Heat oil in another pot, return the mutton to the pot, add onion, stir fry with the mutton, add salt, a little sugar, order a little cooking wine, soy sauce, then add cumin granules, sprinkle more if you like the flavor of cumin, and add minced pepper according to your own preferences. When the mutton is ripe, add sesame oil, sprinkle with coriander and white sesame seeds, and stir-fry for a few times.

Mutton is rich in protein, soft and tender, spicy and salty, with strong cumin flavor and rich nutrition.

Cumin mutton is made of sheep hind leg meat, coriander leaves, cumin and various seasonings. Mutton is tender and easy to digest, with high protein content. Cumin has the effects of regulating qi, stimulating appetite, expelling wind and relieving pain. This dish is soft, spicy, salty and nutritious.