Some people say there are 100 ways to eat mutton in Xinjiang: lamb kebabs, rack of meat, hoisin and sheep's hooves stewed mutton, stir-fried tripe, haggis soup ..... This is one of the stewed mutton is the most traditional and authentic practice of mutton, especially now in the fall, the weather is gradually turning cooler, to a bowl of steaming mutton soup do not mention how comfortable!
And eat more lamb will be very complementary, lamb meat tender, easy to digest, high protein, low fat, rich in Vitamin A, Vitamin C and other elements, nourishing, nourishing, fresh and not nasty, the flavor overflowing, haha, drooling ...
interested in the small partners together to learn it up
stewed lamb
preparation Ingredients:
500 grams of lamb, green onions, cilantro, ginger, white radish (to prevent fire), pepper, salt.
Steps:
1, first of all, the lamb with a knife pat a few times, the purpose of the meat to let the meat loose, and then chopped into small pieces and cleaned, and then cold water into the pot, and at the same time into the wine, ginger, scallions, star anise, peppercorns, blanch, after the water boiled skimmed off the floating foam, fished out the water, and then drained, and then threw it into the casserole.
2, while blanching, and then cut the white radish into small pieces, it and mutton with the stew, eat it is not easy to fire.
3, the blanched lamb thrown into the casserole, and then injected the appropriate amount of water, large fire boil, and then turn the fire slowly stew 40-50 minutes, according to the sheep's young degree to decide.
4, 10 minutes before the pot, and then cut the radish thrown into the pot, it will be cooked until soft and rotten, and then put a little salt, white pepper, sesame oil to taste.
5, plate, and then sprinkle into the appropriate amount of chopped scallions or parsley, stewed lamb is completed, the taste is soft and not rotten, the aroma is rich and pungent, the soup flavorful and delicious.
Light eating stewed mutton how can, I also equip you with a few home cooking, do it together ah!
Pi hot red
Pi hot red, is a specialty of Xinjiang cold dishes, set appetizer, putty, lower fat in one. "In Xinjiang, onions are called "pi buds", so the content of this dish refers to pi buds + chili peppers + tomatoes = pi hot red.
Practice:
1, the hot pepper is cut into julienne strips, pi yaozi strips, tomatoes cut into pieces!
2, depending on personal preference put material, seasoning is mainly salt, soy sauce, vinegar, you can also put chicken essence and other seasoning.
3, and then stir him like crazy on it!
Lamb kebabs
It seems that everyone's impression of Xinjiang is from a heavy accent uncle yells, "Cheap and delicious lamb kebabs ~ la hello! Xinjiang authentic lamb kebabs le!"
Along with the lamb kebabs squeaking on the grill, the smell of cumin mixed with lamb wafting through the air is a memory for the taste buds.
Practice:
1, cut the leg of lamb into a volume of roughly 1-2 cubic centimeters square, the right amount of chopped onion grab and pinch marinade for about 15 minutes;
2, skewer lamb kebabs.
3, grilled lamb kebabs, add appropriate amount of salt, chili powder, cumin powder.
4, grilled until the surface of the lamb squeaking oil can be eaten.
Cold cucumber
Cold cucumber is a refreshing home-cooked salad with cucumber as the main ingredient, which is crispy and very easy to operate!
Practice:
1, wash the cucumber, pat it in turn.
2, the patted cucumber add vinegar, salt and mix well
Cool skin eggs
Skin eggs a let claimed the top of the earth's food chain, even scorpion lizards dare to eat raw the famous explorer Bell - Grylls, kneeling in front of him food. But for those who love him, cold eggs are a delicacy on earth.
Practice:
1, will be peeled shells, remove the membrane clean, and then cut into small flaps, a skin egg cut into four to six small flaps can be set into the plate standby.
2, set the plate drizzled with a little kitchen seasoning vinegar, soy sauce for seasoning.
All right, no more
Harrah is going to flow out
The lamb tonight!
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Source: Comprehensive network collation
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