For mutton, the common cooking methods are nothing more than stewing, rinsing, frying and roasting, and each method has its own flavor and characteristics. Each method is suitable for different parts of mutton and contains different nutrients.
Recommended ingredients: lamb ribs (lamb ribs)
Ingredients
Mutton (hind legs)1000g, and medlar 20g.
seasoning
Appropriate amount of ginger is about 8g, green onion 5g, yellow wine10g, salt 3g and monosodium glutamate 2g.
method of work
1, wash the mutton, put it into a boiling pot and cook it thoroughly.
2. Take out the mutton, wash the blood foam in cold water and cut it into pieces.
3. Slice ginger and cut onion.
4. Heat the wok, stir-fry the mutton and ginger, and cook the cooking wine in the wok.
5. After stir-frying, pour the mutton and ginger slices into the casserole, add the medlar, clear soup and appropriate amount of salt and onion, boil with strong fire, and skim off the floating foam.
6, add the lid, stew with a slow fire, and take the mutton as cooked.
7. Pick onions, ginger and add monosodium glutamate as appropriate.
material
Mutton, carrot.
seasoning
Cooking wine, soy sauce, sugar, salt, ginger slices, dried peppers, cloves, cumin and orange peel.
method of work
1, wash the mutton, cut into pieces, blanch it in a boiling pot, and then take it out and control the water; Wash carrots, peel them and cut them into hob blocks.
2. Heat the wok, pour in proper amount of oil, stir-fry dried peppers, ginger slices, cloves, cumin and orange peel first, then add mutton, pour in cooking wine, soy sauce, sugar and salt and stir well.
3. After the mutton is colored, pour the right amount of water into the mutton. It will take more than an hour to stew. After the fire is boiled, turn to low heat and stew for about an hour.
4. After waiting for an hour, pour in carrots and continue to stew until the soup thickens and the carrots are tender and tender.
foodstuff
200g of mutton, angelica slices 15g, ginger 15g, 5g of pepper, and salt 10g.
method of work
1. Wash the mutton and cut it into small pieces, and cut the ginger into large pieces for later use.
2. Put the mutton pieces, ginger slices and angelica slices into a casserole, add enough water at a time, stew over high fire, skim the floating foam after boiling, adjust to medium fire and continue cooking for about one hour. After the mutton is cooked, add pepper and salt to taste, and then turn off the fire.
3. Eat soup with meat.
raw material
Mutton 400g, onion, ginger, cooking wine, oil and salt.
seasoning
A teaspoon of cumin powder, a teaspoon of Chili powder and a teaspoon of cooked sesame seeds.
method of work
1, cut mutton into large pieces, mix well with marinade and marinate for at least one hour.
2, cumin powder, Chili powder mix well.
3. Use a toothpick to boil water for at least half an hour in advance.
4. Marinated mutton is worn on toothpicks.
5. Heat the oil in the pot, pour the mutton into it at about 70% heat, fry and discolor, remove the hot oil, pour the mutton, and continue to fry until the surface is golden.
6. Leave a little base oil in the pot, pour in Chili cumin powder and stir well, pour in mutton and stir well, turn off the fire, sprinkle with sesame seeds and mix well.
material
Appropriate amount of Chinese cabbage 1 50g, mutton 1 200g, bitter gourd1strip, bigbone1root and 3 slices of ginger.
medicinal material
37.5g of Dendrobium, 20g of dried ginger and 20g of prepared rehmannia root.
seasoning
2 cups of material A and rice wine, 2 tsps of material B and salt.
method of work
1. Wash mutton and slice it; Wash bitter gourd, remove pedicels and seeds, and cut into pieces; Wash the cabbage and slice it; Peel ginger and slice it; Wash the big bones; All the medicinal materials are washed and wrapped in gauze bags for later use.
2. Put the gauze bag, big bone, ginger and material A into the pot and boil 1 hour, remove the big bone and gauze bag, add Chinese cabbage and bitter gourd and cook until soft, then add mutton slices and cook, and finally add material B to taste.
characteristic
material
250g of mutton, 50g of white radish 1 teaspoon, 5g of medlar 1 piece, 2 pieces of green onion, 2 slices of fresh ginger, 2 teaspoons of cooking wine 10ml, 5g of salt 1 teaspoon, and 5g of pepper 1 teaspoon.
method of work
1, wash the mutton and cut it into 5cm pieces; Wash the white radish and cut it into 5cm hob blocks for use.
2. Blanch the mutton block in boiling water for a while, remove the blood foam, remove it and rinse it with running water.
3. Heat the oil in the casserole over medium heat, add the green onion, fresh ginger slices and aniseed until fragrant, add the scalded mutton pieces, cook the cooking wine, stir fry evenly, pour in the right amount of water to boil, and turn to a small fire to cover and cook until the mutton is seven-cooked.
4. Add white radish, medlar, salt and pepper and mix well. Continue to cook until the mutton and white radish are soft and rotten.
Conclusion: The above is the common content of mutton practice introduced for everyone. Now everyone knows how to make mutton by lengthening. Mutton is very suitable for eating now and it is very nourishing. The methods introduced in the article are very simple, so interested friends should not miss it.