Technique Editor

Halal Cuisine Teppanyaki Beef Tenderloin

The cooking techniques of Halal cuisine were mainly fried, roasted and rinsed in the early days, and more of them have been retained. Food customs of nomadic peoples. Since the Hui, Han, Manchu and Mongolian ethnic groups have lived together for a long time, the Hui people who are engaged in the cooking industry are particularly good at learning and absorbing good cooking methods from other ethnic groups. Therefore, the cooking techniques of halal dishes have been improved day by day from simple to complex, from less to more, and fried , stir-fried, fried, grilled, braised, roasted, pan-fried and deep-fried, forming a unique halal cuisine system.

7 Recipe Editor

Pot-roasted mutton

Features: brown in color and delicious in taste.

Pot roasted mutton

Ingredients: mutton

Seasoning: onion, ginger, licorice, bay leaf, pepper, tangerine peel, cinnamon, amomum villosum, star anise, salt , cooking wine, soy sauce, white sugar, sesame oil, water starch, sugar color

Method:

1. Wash the mutton, cut into large pieces, put it into the pressure cooker, and then put it in order Onion segments, ginger slices, garlic, cooking wine, sugar, soy sauce, salt, and all the spices in the seasoning are wrapped in a cloth bag and put into the pot, and pressed until cooked;

2. Take out the mutton and place it in the pot. In the plate, sprinkle with dry starch;

3. Set the pot on fire and pour in the oil. When the mutton is 5 times cooked, put the mutton into the oil pan and fry until golden brown. Take it out of the pot. Sprinkle the knife with pepper and salt. Edible.

Halal braised beef

Halal dish sizzling beef fillet

Features: a famous halal dish of the Hui people in the north, the finished dish is deep red in color and the beef is soft and juicy. , has the effect of nourishing the spleen and stomach, replenishing qi and blood, and strengthening muscles and bones. [5]

Ingredients: 500g beef, 20g spicy bean paste,

Seasoning: 25g each of ginger, wine and soy sauce.

Method:

1. Cut the beef into pieces, boil it with hot water and take it out.

2. Sauté the onions and ginger in an oil pan until fragrant, then add the spicy bean paste, then add the beef cubes and stir-fry, add soy sauce, sugar pepper, cooking wine, monosodium glutamate and star anise, and finally soak in water. Beef, cook slowly over low heat until the juice is thick and the meat is crispy and fragrant.

Stewed mutton

Ingredients:

500 grams of mutton, 25 grams of green onions, a little radish, 25 grams of coriander

Seasoning: MSG , appropriate amount of salt, ginger, vinegar, pepper, and 5 grams of sesame oil.

Method:

1. Chop the mutton into 2.5 cm square pieces, break them with a knife, shred part of the green onion and cut off part of it; cut the radish in half;

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2. Rinse the mutton with boiling water to remove the blood stains, pour it into a ceramic basin, add ginger, green onion segments, radish, and boiling water (as long as the mutton is submerged), and then place it on a small iron rack in the pot. Add an appropriate amount of water to the pot (the lower part of the pot should be in the water), cover the pot tightly, and when the meat is cooked, skim off the floating oil, remove the green onions, ginger, and radish, and add shredded green onions, coriander, vinegar, Pepper, sesame oil, MSG, salt and other seasonings.

Roasted lamb leg

Ingredients: 1 lamb hind leg, 50 grams of cucumber slices, 12 roasted bait cubes

Seasoning: green onion, sesame oil

Method:

1. Prick more than 10 holes in the thick meat on both sides of the lamb leg, marinate in seasonings for 1 hour and then put on the baking sheet.

2. Bake over low heat until golden brown, take it out, sprinkle a little sesame oil, and serve with cucumber, roasted bait cubes, and green onions.

Gansu Chicken Nuggets

Ingredients: Divide the chicken into 1 piece according to the joints (chop the two wings into four pieces at the middle section, chop the two thighs into four pieces at the middle section, Chop the bone-in chicken breast into four pieces, and cut the chicken back into one piece), 3 green peppers, 1 winter bamboo shoot,

Seasoning: rice vinegar, a little salt

Method:

< p>1. Use a spoon to heat up, add sesame oil to heat, add aniseed, green onions, ginger slices, garlic slices and fry until fragrant;

2. Add chicken pieces and stir-fry until there is no blood. Pour in the soaked rice vinegar and chili pepper, stir-fry, cover and simmer for a while, then add cooking wine, salt and soup, simmer over low heat;

3. Move to high heat and add winter bamboo shoots , green pepper, MSG to collect juice, toss and stir-fry, pour in sesame oil and serve.

It's like honey

Ingredients:

It's like honey

150 grams of pure lamb tenderloin

Seasoning : 40g white sugar, 5g sweet noodle sauce, 10g soy sauce, 3g each vinegar and cooking wine, 25g wet starch, ginger juice, 1g sugar color, 60g sesame oil, 500g peanut oil.

Method:

1. Cut the mutton into 3 cm long and 2 cm wide slices, use sweet noodle sauce and 15 grams of wet starch to mix well ginger juice, sugar color, soy sauce, vinegar, cooking wine, Mix white sugar and 10 grams of wet starch into gravy.

2. Heat the peanut oil until it is 70% hot, add the battered mutton slices and spread them quickly. When the meat slices turn white, remove and filter the oil.

3. Place the wok on the fire, add sesame oil to heat, pour in the smooth meat slices and gravy, stir-fry quickly to coat the meat slices with gravy, and drizzle with sesame oil.

Beef stew in sauce

Ingredients: fresh beef

Seasoning 1: Tianjin sweet noodle sauce, soy sauce, white sugar, salt to taste

Seasoning 2 : Cloves, Amomum villosum, anise, cinnamon, galangal, cumin, Sichuan peppercorns, pepper, angelica, dried ginger, mangosteen, orange peel, tempeh

Method:

1 .Cut the beef into 3 cm squares and wash them

2. Put Tianjin sweet noodle sauce, soy sauce, white sugar and meat cubes into the pot, add cold water and mix well; bring to a boil over high heat and skim off the foam and impurities to remove the fishy smell , remove odor and enhance color.

3. Add seasonings (cloves, Amomum villosum, anise, cinnamon, galangal, cumin, Sichuan peppercorns, pepper, angelica root, dried ginger, mango, orange peel, tempeh) and boil for 2 hours, add Just the right amount of salt. Pressure cooker for 20 minutes.