Posting autumn fat in autumn

It’s the time to eat meat again

Lamb spine with lots of meat

Stewed After cooking, the meat is oily and crispy

There is almost no mutton smell, and it is full of the aroma of mutton

After chewing the meat, don’t forget the marrow in the bones

Soft, glutinous and delicate, with overflowing fragrance

You will feel happy when you eat it in minutes

A must-have item for autumn

Guoquan Food Exchange’s selection of lamb ribs Bones

A classic delicacy that every foodie should not miss

Lamb spine, lamb scorpion?

What is the relationship between the two?

Many people cannot tell the difference between a sheep spine and a sheep scorpion. What is the relationship between the two?

In fact, the sheep spine is the sheep scorpion, which refers to the extremely delicious keel part of the sheep. The back meat carries the spinal cord, segment by segment. Because the shape resembles a scorpion, it is also called a sheep. scorpion.

The most common way to eat lamb spine is in the lamb spine (lamb scorpion) hot pot. The lamb spine has been boiled for a long time, soaking up the soup, and slurping it hard to fill your mouth with the meaty aroma. Serve this pot in autumn and winter, it is delicious and heart-warming.

The joy of chewing the lamb spine

It makes people want to stop.

Among all foods, lamb spine is as special as crayfish. If you want to To eat to the extreme, you need to "serve it with both hands."

How to eat lamb spine more "professionally"?

For foodies, the classic way of eating lamb spine is "gnaw the meat first and then suck out the marrow." The action is not necessarily eye-catching, but the more relaxed you are, the more delicious it will be. Therefore, people who eat lamb backbone together need to be close friends with the same hobbies, so that no one dislikes the other.

Wear gloves with both hands, pick up a piece of lamb spine, tear it, break it, suck it, feel the elastic jump of the meat and bone separation, and enjoy the pleasure of sucking the bone marrow into your mouth like crab paste, and the aroma of the meat Juicy, plump with marrow, and beautiful.

Preferred Inner Mongolia grassland sheep - sheep backbone

Naturally free-range, the meat is tender and the bones are fragrant

Sheep is the key to delicious sheep backbone.

In Inner Mongolia, herdsmen eat their own sheep and stew them directly in water. There is almost no fishy smell and it is extremely delicious without the need for dipping.

On the grassland, sheep run freely in the vast space every day to forage. They eat natural grass and drink natural spring water. Compared with sheep raised in captivity, they are naturally healthier and plump.

Nutritious and healthy, with rich bone marrow, meat that is not greasy and full of flavor, it is deeply loved by foodies of all ages.

The lamb spine at Guoquan Shihui has been cut into pieces.

During the cutting process, a clever cutting method is used to ensure the integrity of the bone marrow and no bone residue. It is very convenient to buy it home and just clean it before putting it into the pot.

Tender and delicious, various ways to eat

The correct way to open the lamb spine

Guoquan Shihui selects lamb spine, which can not only be used to make hot pot , you can also stew, braise, make soup, grill... there are many ways to make it, so you can enjoy it.

Stewed Lamb Backbone

Ingredients: Guoquan Shihui selects lamb backbone, onions, ginger, garlic, white radish cubes, dried chili peppers, Sichuan peppercorns, aniseed, and cooking wine

Steps:

1. Thaw the lamb spine and rinse it with clean water;

2. Pour cold water into the pot, add a little cooking wine, bring to a boil over high heat, and skim off When the foam comes to a boil, add onions, ginger, garlic, dried chili peppers, Sichuan peppercorns, and aniseed, reduce to low heat and simmer;

3. After 1 hour, add white radish cubes, continue to simmer for about 20 minutes, and then take it out of the pot. .

Braised lamb spine

Ingredients: Guoquan Shihui’s selected lamb spine, bean paste, rock sugar, garlic, ginger slices, star anise, cinnamon, white radish cubes, dried chili peppers Segments, peppercorns, fennel, bay leaves, salt, cooking oil

Steps:

1. Thaw the lamb spine, rinse it, and blanch it in a pot;

< p> 2. Heat the pan, pour an appropriate amount of cooking oil and 3 tablespoons of bean paste, stir-fry until the red oil comes out, add ginger slices, garlic, peppercorns, star anise, cinnamon, dried chili segments, fennel and bay leaves, stir-fry until fragrant;

3. Pour in the lamb backbone, continue to stir-fry over high heat until the aroma is released, add rock sugar, and stir-fry the sugar color. After the mutton is colored, pour in an appropriate amount of water and simmer over low heat;

< p> 4. When stewing, skim off the foam on the surface. When the meat is simmered and loose, add an appropriate amount of salt and white radish, turn to medium heat, and simmer for another 30 minutes before serving.

It’s early autumn. Come to Inner Mongolia Prairie’s Guoquan Shihui’s carefully selected lamb spine. Not only can you taste the flavor of the grassland at home, but it’s also the best choice for autumn fat.

The lamb spine is ready

Where are you who love meat?

Come to Guoquan store to buy ingredients