Question 1: What seasonings should be used to cook the lamb? How long does it take to cook the lamb? Onion, garlic, chili, salt, pepper

Question 2: How to cook the lamb? What ingredients should be put in? What fire? I cooked a lot of water for 10 minutes. Thank you, aniseed, salt, bay leaves, ginger, green onion~~~~I feel I don’t need to say it here

You go to Baidu to download the mutton soup Just do it. It's more or less the same, it's just a matter of square proportions.

Question three: What seasonings should be put in when cooking sheep head sheep?

Question four: How to cook the main ingredients of sheep

Haggis< /p>

300g

Coriander

100g

Accessories

Oil

Appropriate amount

Salt

Appropriate amount

MSG

Appropriate amount

Cooking wine

Appropriate amount

< p> Pepper

Appropriate amount

Light soy sauce

Appropriate amount

Onion

Appropriate amount

< p> Ginger

Appropriate amount

Steps

1. Main and auxiliary ingredients: haggis, coriander.

2. Rinse the cooked haggis bought from the supermarket with water to remove the smell.

3. Remove, wash and set aside.

4. Cut the coriander into sections and set aside.

5. Heat oil in a pan and sauté onion and ginger until fragrant.

6. Add haggis.

7. Cook in cooking wine.

8. Add light soy sauce.

9. Stir fry quickly and evenly, add salt, pepper and MSG to taste.

10. After stir-frying, add the coriander segments.

11. Stir-fried.

12. Turn off the heat as soon as the coriander stalks collapse.

13. Remove from the pot and plate.

Question 5: How to cook lamb? The cooking method is:

First add 50 kilograms of water into the pot. When the pot starts to boil, add 30 kilograms of fresh meat, one pair each of haggis and bones, and cook over high heat (wood fire is better) ), push out the foam, then add the condiments to the pot, and add half a catty each of green onions and ginger and an appropriate amount, and simmer for another 40 minutes. The main condiments include Angelica dahuricae, cinnamon, caoguo, tangerine peel, almonds, etc. They should be added to the pot in an appropriate proportion. If there is too much, the medicinal smell will be strong, and if there is too little, the fishy smell will not be removed. When eating, chop the cooked mutton and haggis in the soup pot and put them into a bowl, then add the mutton soup, add minced garlic and spicy oil.

Ingredients

500 grams of mutton. 5 grams of pepper, 5 grams of cinnamon, 5 grams of tangerine peel, 50 grams of coriander, 5 grams of grass fruit, 10 grams of galangal, 5 grams of angelica, 10 grams of green onions, 15 grams of refined salt, 25 grams of red oil, 15 grams of pepper water, 5 clove noodles grams, 5 grams of cinnamon noodles, 5 grams of soy sauce, and 25 grams of sesame oil.

Preparation method

Wash and cut the mutton into pieces 10 cm long, 3.3 cm wide and 3.3 cm thick. Break the mutton bones and spread them on the bottom of the pot. Put the mutton on top and add water. When the meat is cooked, bring to a boil over high heat, skim off the blood foam, and decant the soup. Add additional water, bring to a boil over high heat, and skim off the foam. Add an appropriate amount of water and skim off the foam after it boils. Then add the mutton oil and cook for a while, then skim off the foam again. Wrap the peppercorns, cinnamon, tangerine peel, grass fruit, galangal, white mango, etc. with gauze to form a spice bag. Put them into the pot together with the ginger slices, green onion segments, and refined salt. Continue to cook over high heat until the mutton is eight times ripe, then add Red oil. Boil the pepper water for about two hours. At this time, the soup pot should always be kept boiling, take out the cooked mutton, cut the top into thin slices, put it in a bowl, sprinkle with minced coriander to make the broth. You can put the chili oil and scallions on a sauce plate, put the lotus leaf cake on a large plate, and serve it together with the mutton soup. When eating, add a little chili oil, add green onions to the lotus leaf cake, and eat it with mutton soup.

Features

The ingredients are carefully selected, the production is fine, the seasoning is rich, the soup is milky white, not fishy and not smelly, fragrant and not greasy, delicious, and can tonify deficiency and strengthen yang, warm the middle and warm the lower body. .

Ingredients for northwest mutton soup: mutton hind leg meat, mutton blood tofu, white tofu, rapeseed, vermicelli, mutton stick bones, red dates, wolfberry.

Production process: Boil the mutton stick bones for 7 to 8 hours, add the mutton hind leg meat and cook together. When the soup is thick and white, take the mutton out and cut it into thin slices. Then put the sheep's blood tofu, white tofu, vermicelli and rapeseed in water respectively, put them on the bottom of the casserole, add the cut lamb slices, pour the thick soup, season with salt and MSG, add wolfberry and red dates at the same time, and put it on the alcohol stove Bring to a boil and serve.

Nourishing effect: It has the effects of warming, removing cold, strengthening the spleen and replenishing blood. Preparation method: Wash the mutton and cut it into pieces 10 cm long, 3.3 cm wide and 3.3 cm thick. Break the mutton bones and lay them on the Put the mutton on the bottom of the pot, add water to cover the meat, bring to a boil over high heat, skim off the blood foam, and decant the soup. Add additional water, bring to a boil over high heat, and skim off the foam.