Today I will share with you the knowledge about the efficacy and function of sheep head meat. It will also explain the efficacy, function and nutritional value of sheep head meat. If it happens to solve the problem you are facing now, don’t forget to Bookmark this site and start now!

A list of the contents of this article: 1. How to make sheep head delicious? 2. How to make stewed sheep head meat and ingredients 3. Can sheep head treated with caustic soda be eaten regularly? 4. Is sheep head meat a hairy thing? How to make sheep head delicious? Tips for buying sheep heads

Look at the eyeballs: the fuller the meat, the fresher it is; touch the meat: the surface is slightly dry and not sticky, the hair follicles protrude, and the dents will recover immediately after finger pressure;

The meat Cut surface: non-sticky, shiny.

The eyeballs are wrinkled and sunken, the skin is dark in color, a fishy odor can be smelled on the body surface, the surface is sticky, and the sunken skin recovers slowly after acupressure.

You can ask the butcher to chop it into pieces for cooking at home.

Introduction to sheep head

Introduction:

Sheep head is rich in nutrients and has the effect of curing many diseases. It has always been a favorite food of people.

For example, in the "whole sheep banquet", there are 18 kinds of dishes using different parts of the sheep head as the main ingredients.

Yinshan Zhengyao written by Hu Sihui of the Yuan Dynasty states: Sheep head is cool in nature and can cure bone steaming, brain heat, dizziness and weight loss.

" Among them is "Sheep Head with Flowers", which is made of 3 cooked sheep heads, 4 sheep kidneys, 1 sheep tripe and 1 lung each, cooked and cut, dyed with rouge, and 4 pieces of ginger. Two liang each of bad ginger, 5 chickens for patterns, 3 radishes for patterns, stir fry with good broth, seasoned with green onions, salt and vinegar.

" Hu Sihui recorded this. The famous dish of Doyuan Dynasty is dyed with rouge, and the chicken and radish are made into patterns.

Efficacy and function of sheep head

bone steaming brain fever, headache, dizziness and thinness disease

Nutritional value of sheep head

Sheep head meat It is rich in protein, fat, vitamin A, vitamin B1, B2, niacin, cholesterol, etc., as well as minerals such as calcium, phosphorus, potassium, sodium, magnesium, zinc, selenium, iron and other nutrients.

Sheep head cooking techniques

1. The processed sheep head can be directly put into clean water and boiled for 1-2 hours. After cooking, remove the sheep head meat, sheep ears, Lamb tongue and eyes can be directly sliced ??and eaten cold with seasoning or stir-fried;

2. Seasoning can also be added when stewing the sheep head. After it is cooked, the sheep head meat can be removed and eaten directly.

1. When stewing the sheep head, add some rice vinegar or a certain amount of curry powder to the pot and cook until the pot boils to reduce the smell of mutton;

2. When stewing the sheep head, add a certain amount of rice vinegar or curry powder to the pot. Drill some holes into white radish and put it into the pot to cook together with the lamb chops; you can also put a few mung beans in the pot to remove the fishy smell.

Eating Suggestions for Sheep Head

1. If it is a frozen sheep head, it needs to be defrosted slowly at room temperature;

2. Burn it on the fire Soak the fluff on the surface of the sheep's head in clean water for 2 hours, scrub the surface repeatedly with a scrub brush, then open the sheep's mouth, use a small brush to probe into the mouth to scrub the mouth, and brush out the dirt in the mouth, nose, and ears, and then replace it. Rinse it twice with new water;

3. Drain the water and use a knife to make a long cut from the middle of the scalp to the nose bone to facilitate the removal of the bones after cooking. This is suitable for cooking the whole sheep head.

4. You can also chop the sheep head into large pieces and use it to stew soup or braise it.

There is an old saying in China called "selling dog meat by selling sheep's heads", which means it is not worthy of the name.

But today, the price of dog meat is probably no cheaper than that of mutton, so it doesn’t feel like a loss to buy dog ??meat with a sheep’s head!

The question I want to talk about is whether sheep head is delicious.

Generally speaking, except for fish heads and newly fried old heads, in most cases, poultry heads are cheaper than meat. This is simply because it is too difficult to cook livestock heads. Generally speaking, poultry heads are cheaper than meat. It's all just scraps.

Most of the mutton soup we see in the market and even the frozen mutton we see in supermarkets are skinned and de-headed. There is a big reason for this because there are too many sheep heads on the surface. It's downy and very troublesome to clean, so ordinary families won't buy sheep heads.

At the same time, in order to facilitate storage and transportation, food companies usually remove sheep heads. This is another reason why it is rare to see a place specifically selling sheep heads.

But here comes the problem. Many gourmets say that eating the head is the highest level of meat eating! It is said that the meat on the head not only has the richest taste, but also the face meat is the most delicate part of the animal. So, does the taste of sheep head taste like this?

I am very familiar with several restaurants in Xinjiang that are famous for their mutton, so naturally I have more opportunities to eat sheep heads there.

The sheep head cuisine in Xinjiang restaurants must be systematic. For the more traditional ones, they will first burn the hair on the face of the sheep head several times with fire, then scrape it clean and then soak it in water. The method is also divided into red and white. Species: The so-called "white" refers to clean water sheep head; while "red" refers to stir-fried sheep head meat.

"Qingshui Sheep Head" is my favorite way to eat good mutton. It is boiled in hot water, and the meat on the face of the sheep is cut off and eaten like this with a little salt. If cooked well enough, the collagen texture will even stick to your mouth and nourish your skin.

The different parts such as sheep ears and tongue really have different tastes. If you were not frightened by the sheep skull on the plate, they would actually be really delicious!

If you want to drink wine or are not used to the mutton smell, stir-fried lamb head meat is a very good choice.

The chef carefully separates the tender meat from the sheep head and then adds chili peppers to stir-fry. At this time, the lamb head meat will show another kind of refreshing taste! Moreover, mutton head meat is easy to taste. As long as the mutton head meat is slightly better, it will feel like eating game!

It is said that sheep heads were sold very cheaply on the streets of Xinjiang back then, because it was too troublesome to prepare and not many people were willing to do it. They usually sold for five yuan each, and there were many old ladies squatting on the roadside slowly eating them. This scene of eating a sheep's head was told to me by a media friend who has worked in Xinjiang.

After I imagined that scene, although I had the urge to start cooking, I basically gave up the idea after carefully looking at the ingredient of sheep head. There was too much velvet on the sheep's face. Got it! Too much trouble! So I’d better go out to the restaurant and eat lamb tripe.

My approach was very hungry after seeing it.

Sheep head meat is a folk delicacy, especially in winter, when you go to the market early in the morning, you can smell the fragrance of the sheep head soup from a distance. Sitting in the stall, the boss grabbed a piece Lamb head meat, chopped with a sharp knife, weighed on the scale, a large bowl of meat.

In the pot, sheep heads and bones are still simmering in soup. The soup is like milk, rolling and steaming.

The boss put the chopped lamb head meat into a bowl, grabbed a handful of coriander, chives, and a spoonful of mutton oil chili, scooped it out with a large spoon in the pot, poured it into the bowl, and then Pour the soup in the bowl into the pot, and then add the soup. Repeat this several times to fully scald the mutton head meat.

Although there are snowflakes in the sky, it is spring when you eat this bowl of sheep head soup.

Sheep heads must be the freshest. Here in my hometown, I usually buy a whole sheep and watch the man slaughter the sheep quickly and clean the head. A bit of wool, blood stains, and a quick removal of the bones leaving only the head meat.

When you get home, first boil the sheep head meat in water to remove the blood, and then add the ingredients, mainly onions, ginger and garlic. The more of these three, the better, cinnamon, hawthorn, jujube, pepper, Wait for the peppercorns to be put into the pot, wait until the water boils, add the sheep head meat, simmer over medium heat for an hour, turn off the heat, and simmer in the soup overnight. The next day, as written at the beginning, it is a delicious delicacy, and have a sesame seed cake. A delicious, nutritious and healthy sheep head soup is here.

Secondly, split the washed sheep head and put it into a pot. Add water to the pot and blanch it. When blanching the sheep head, put a white radish in it to remove the smell. Put the sheep head slices into the pressure cooker, add the green onions and ginger slices into the pot, then pour in an appropriate amount of cooking wine, add an appropriate amount of water, cover the pot, boil the water, and after cooking, remove the bones from the sheep head. The sheep skull should be removed while it is hot, otherwise it will be difficult to remove when it is cold. Just slice it and put it on a plate.

Sheep head soup

In winter, mutton restaurants become popular.

Yi Zhoujun likes to make a pot of sheep head soup, with red chili oil, garlic sprouts and coriander, so drool-worthy!

Let’s drink a bowl of the man’s sheep’s head soup together.

The most popular dish among Beijingers was Baishui sheep head meat, and the most famous Baishui sheep head meat was the Baishui sheep head from the time-honored Halal Ma Kee.

The sheep head meat he sells is genuine, well-prepared and has a unique taste. It is said that the sheep heads he uses are all from goats that are two or three years old.

So business was booming at that time, and customers often lined up to buy.

Celebrities such as Liang Shiqiu, Ma Lianliang, Zhang Junqiu, Shang Xiaoyun, and Tan Fuying were all regular customers at that time.

How to make the sheep head soup delicious and smell-free, and how to deal with the sheep head, let’s demonstrate today

The method of dealing with the sheep head is not difficult. I will tell you some tricks to remove the sheep head. Clean and delicious.

To make delicious dishes with sheep heads, learn to select sheep heads.

Choose goat heads that are 2 to 3 years old, also known as "four or six mouths".

This kind of sheep head meat is tender and not sour, and can be cut into thin and large slices.

Then use fire to burn the hair off the sheep's head, put it into a basin of clean water and scrape it clean.

Soak the sheep head in cold water for 2 hours.

Use a scrub brush to scrub your scalp repeatedly. The whiter the scalp, the better, but do not break the skin.

Take out the soaked sheep head, open the mouth of the sheep, put a small brush into the mouth to wash the mouth, move the brush back and forth, brush out the dirt in the mouth, nose and ears, and then replace it with a new one Wash with water 3 more times.

Drain the water to make it easier to remove the bones after cooking.

Put the sheep head in a pot of boiling water, take it out after boiling, let it cool, then open the sheep's mouth with your hands, peel off the tongue coating and drain it.

Pour cold water into the pot, and the amount of water should cover the sheep's head by 9 cm. Put the washed sheep's head into the pot. When it reaches seven ripeness, weigh it while it is hot and remove the skull.

Press the meat on the face of the lamb with your hands. If it has changed from stiff to slightly elastic, or press the base of the ears, it will change from hard to soft.

Be sure to remember how to remove a sheep head. From the incision in the middle of the scalp, the head meat must be connected to the face meat. Do not tear it to expose the skull. Hold the two ribs with one hand and remove the skull from the nose bone. That is, remove it, poke out the sheep's eyes with your hands, then cut open the skull and take out the sheep's brain.

Cut off the two ears and cartilage from the sheep's head, trim off the hair roots on the forks of the mouth, and slice off the uneven meat along the edges.

Cut the lower jaw bone against the lamb's tongue, and remove the two pieces of lamb face with lamb meat and the entire lamb tongue.

You can safely use sheep head meat to make a variety of delicious home-cooked dishes.

Step

1. Raw materials.

2. Let the butcher cut the sheep head and soak it in water for 2 hours, changing the water 4 times in the middle.

3. Mix salt and alkali and wash the sheep head inside and out, especially the nose, ears, tongue and throat.

Rinse thoroughly and drain.

4. Put water, pepper and sheep head in the pot, bring to a boil over medium heat and continue to cook until the blood foam floats out, continue to cook for 1 minute.

5. Rinse with warm water and put into a soup pot, add green onions and ginger and pat them apart.

Bring it to a boil over high heat and skim off the foam once.

Bring it to a boil again and skim it three times.

6. Simmer the soup over low heat for 2 hours until the soup becomes milky white.

7. Take out the sheep head, remove the meat and remove the bones.

Sheep brain.

8. When eating, add salt, add chili oil, garlic sprouts, coriander, and balsamic vinegar. You can mix it with pancakes or steamed buns.

You can also make the soup base for noodles, or cook cabbage and vermicelli soup, etc...

Tip: The sheep head must be cut open by the butcher.

Put the salt in last, not in the beginning.

The stewed milky white soup can be drunk directly, or you can mix it with your favorite vegetables, such as mushrooms, cabbage, vermicelli, tofu skin, etc.

How to make skewered lamb head meat with pepper sauce

To learn this dish, you first need to know how to make lamb head meat. Let me introduce this to you first.

Sheep head meat processing method:

Put the sheep head meat into a pressure cooker, add chopped seasonal vegetables (celery, onions, coriander, carrots, etc.), star anise, grass fruits, cloves, Add 2 grams each of fragrant leaves, 20 grams each of oyster sauce, hoisin sauce, and Zhuhou sauce, 3 grams of salt, 6 grams of MSG, and 4 grams of sugar. Add water and press for 15 minutes. Remove from the fire. Soak the lamb head meat in the original soup. Take out the slices and marinate them

With the mutton head meat, the rest of the work can be done.

Ingredients:

500 grams of cooked sheep head meat, 400 grams of cooked corn.

Seasoning:

15g Lee Kum Kee garlic chili sauce, 2g Chef's Four Treasures flavoring, 3g chicken powder, 2g chili powder, 3g cumin grains, white sesame seeds 3 grams, 2 grams of pepper, 10 grams of chicken fat.

Preparation:

1. Cut the cooked lamb head meat and cooked corn into thick slices respectively. Add the lamb head meat to garlic chili sauce, MSI, chili powder, and cumin grains. , pepper and marinate for 15 minutes, then pierce the corn segments at intervals.

2. Heat the oven to 200 degrees and 250g of low heat. Place the threaded skewers and bake for 4 minutes. Take them out and brush them with chicken oil and bake for another 3 minutes. Sprinkle white sesame seeds on top. Just a table.

It has the characteristics of burnt lamb head meat, light fragrance of corn, salty and slightly spicy.

Hello everyone, I am about ramen. I have been engaged in the Lanzhou beef noodle industry for many years and have rich practical experience in the production of beef and mutton. There are many ways to make sheep head, because the sheep head meat itself is very delicious. It is delicious and rich in collagen. Now I will share how to make braised sheep head and how to process it.

Step 1: How to deal with the sheep head

1. Use a spray gun to burn the wool of the sheep head, clean the blackened part in time, it is best to scrape it off with a knife The blackened part, the sheep head treated in this way is cleaner and there will be no residual wool.

2. After most of the hair on the sheep's head is burned, it is necessary to process the fine parts of the sheep's head, such as the inside and outside of the ears, around the horns, etc. It is best to use slightly thinner roots for these parts. Iron rod, after burning the iron rod red, burn it to remove the fluff.

3. Soak the processed sheep head in an appropriate amount of warm water, then add a small amount of baking soda water to cover the sheep head, and then soak it for a period of time. This will make it easier for the sheep head to be soaked. Cleaning, and baking soda can remove some odors from sheep heads.

4. Then use a knife or brush to scrape or brush off the burnt and blackened parts of the sheep's head. This step must be done to clean up the blackened parts, otherwise it will seriously affect the cooking of the sheep's head. The smell of sheep's head.

5. It is best to wash the sheep head several times until the cleaning water is relatively clean. At the same time, during the cleaning process, several parts that need attention are: eyes, nose, mouth, ears, etc. , it is easy to harbor dirt. When necessary, for example, the mouth needs to be opened and cleaned, and the ears, nose and other parts are best rinsed several times with running water.

Tip: Clean the entire surface of the sheep head first, and then clean those parts that are prone to harbor dirt.

6. The cleaned sheep head needs to be blanched, put into a cold water pot, bring to a boil over high heat and beat off the blood foam, then turn to low heat and cook for about 10 minutes, then turn off the heat and take it out. Rinse the sheep head with running water and keep it for later use.

Step 2: Ingredients required for braised mutton

Spice part:

10 grams of Bai Kou, 50 grams of grass fruit, 3 grams of kaempferol, 3 cloves Grams, 5 grams of amomum villosum, 10 grams of cumin, 50 grams of cinnamon, 6 grams of licorice, 5 grams of grasshopper, 5 grams of tangerine peel, 10 grams of cumin, 8 grams of star anise, 3 grams of bay leaves, 100 grams of pepper king, 20 red peppercorns grams

Seasoning part:

2 pounds of soybean oil, 10 pounds of broth, 100 grams of salt, 50 grams of MSG, 30 grams of rock sugar, appropriate amount of red yeast rice water. Red yeast rice water according to 1 :3 can be mixed, with 20 grams of color-protecting agent for sauced meat and 20 grams of fresh meat.

Accessories:

Appropriate amounts of green onions, ginger, garlic, and coriander are sufficient. There is no specific dosage. They are mainly used to add flavor to spicy oil

Step 3: Method for making spicy brine and braising sheep head

Cooking spicy oil:

Pour the prepared 2 kilograms of oil into the pot and heat it to about 150 degrees Celsius. Add the prepared vegetables, fry the vegetables until dark brown, remove and throw them away, then when the oil temperature is about 120, add all the spices and chilies, stir-fry until fragrant and then turn off the heat.

Tip: Soak all spices in warm water for half an hour in advance, then drain and set aside.

Braised sheep head:

Add all the seasonings into the prepared stock, then pour in the cooked chili oil, then add the processed sheep head, and bring to a boil over high heat Finally, turn to low heat and marinate the sheep head until soft.

The marinating time should be determined according to the specific conditions of the tenderness of the mutton head meat.

Do not take the braised sheep head out immediately. It is best to soak it for a period of time so that the sheep head can absorb the flavor better.

Precautions for braised sheep head

1. The spices for braised mutton need to be scattered in the brine. Remember not to package them with materials, which are not conducive to the evaporation of the smell of spices.

2. Take out the braised sheep head, let it cool naturally, remove the bones, and then take an appropriate amount of spicy oil in the brine. You can dip the sheep head meat in the spicy oil, or you can use the spicy oil to cool the lamb. Chili oil can not only make the mutton head meat taste more fragrant and better, but also slow down the oxidation and blackening of the mutton head meat.

Written at the end

There are many shed sheep heads on the market. I personally don’t recommend buying them because many of them use rosin to remove the wool from the sheep heads. , if you like to eat sheep heads, then buy a few more at one time and bake them with a spray gun at once, which is more convenient.

Secondly, do not throw away the used brine. You can freeze it in the refrigerator, but you need to take out the spicy oil and all the spices, and then clean the brine. This spicy brine can not only brine sheep heads, but also Braised lamb trotters and other ingredients.

The personal homepage has a series of Lanzhou ramen making tutorials and sharing of various ramen recipes. If you are interested, you can check it out. I will share it regularly

Explanations of various pasta recipes, various Explanation of making stewed vegetables and sharing of spice recipes for stewed vegetables, explanations of making various soups and sharing of soup mixing experience

The sheep head is made from Jie sheep born in Horlinger County, which are eaten with Chai Tian all year round. , licorice, fenugreek and other herbs, and drink the sweet springs in the mountains, so the meat is fresh and tender without any fishy or odor, so this sheep head is the best choice;

How to make braised sheep head meat and ingredients How to make braised and nourishing sheep head soup

Wash the sheep head and cut it into pieces, then blanch the sheep head in water for a few minutes

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Then cut into several pieces Add some corn oil and scallions to the pot, add the freshly boiled lamb head meat and stir-fry for a few times. Then add 2 tablespoons of white wine, and then add a plate of boiling water.

(For the convenience of time, I transferred it to the electric stew pot after adding boiling water)

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Put it in the pot Add soaked soybeans and cut bamboo shoots, a piece of Huaishan angelica? About 3 grams of astragalus, grass fruit, fragrant leaves and star anise? (If you have the ingredients, you can also add red dates, Codonopsis pilosula) and then add the mutton head meat? Just above the water surface? .

The cooking time of my electric stew pot is 3 and a half hours? If it is not an electric stew pot, it usually takes 2 to 3 hours, which is enough. Just add some salt at the end

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Tips

Efficacy: Nourishes the spleen, stomach, liver and kidneys, nourishes blood and warms menstruation

Contraindicated for people with fever, toothache, and mouth and tongue sores People with symptoms of internal heat such as coughing and vomiting yellow phlegm should not eat it.

Can sheep heads treated with caustic soda be eaten regularly?

Caustic soda is non-toxic, easily soluble in water and can be washed away with water.

1. Sodium hydroxide, the chemical formula is NaOH, commonly known as caustic soda, caustic soda, and caustic soda.

2. Sodium hydroxide is a white translucent crystalline solid.

The aqueous solution has an astringent taste and a greasy feel.

Corrosive.

3. Solubility: It is easily soluble in water and releases a lot of heat when dissolved.

Easily soluble in ethanol and glycerol.

Deliquescent: Easily deliquescent in the air.

Hygroscopicity: Solid alkali is highly hygroscopic. When exposed to the air, it absorbs water molecules in the air and will eventually dissolve completely into a solution. However, liquid sodium hydroxide is not hygroscopic.

Is mutton head meat a hairy thing? Mutton is a hairy thing in a broad sense.

Fawu is a concept in traditional Chinese medicine.

The definition of hair in traditional Chinese medicine can be divided into broad and narrow senses.

In a broad sense, food is food whose nature and taste are the same as those of certain diseases. Eating it may aggravate the imbalance of yin and yang in the human body, thereby aggravating or inducing some diseases, including fever. , things that cause wind, things that cause dampness and heat, things that cause cold accumulation, things that cause blood, etc.

In a narrow sense, food is food that can produce poison and add fuel to the fire, and may induce old diseases and aggravate new diseases.

What people call hair in real life generally refers to hair in a narrow sense.

Mutton is a food that generates heat in a broad sense. This is because mutton itself is warm in nature and sweet in taste. It enters the spleen and kidney meridian and has the effect of replenishing qi and blood and supporting yang. It is more suitable for people with anemia. , postpartum or post-illness patients with Qi and blood deficiency and deficiency-cold syndrome, but consumption by those with excess yang or deficiency of yin and strong fire will increase heat and cause fire, damage body fluids, cause fever, thirst, constipation, etc. It may cause the recurrence or aggravation of some febrile illnesses.

Therefore, people with strong yang or strong fire due to yin deficiency should eat mutton with caution, and patients with high blood pressure should also avoid it.

In fact, there are no harmful substances that are truly harmful to the human body. When you are in good health, you can eat allergy-free and healthy foods.

Once you are sick, you should follow the doctor's instructions and avoid eating foods with the same nature and flavor as the disease to avoid aggravating the condition.

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