1
Raw material: Xinjiang grassland dairy sheep, this sheep eat alpine grass all year round without pollution
Practice: drowning by herbs, on the oven, the fire roasted more than forty minutes
Features: dry incense, strong flavor, cumin flavor is prominent
2
Main ingredient: 750 grams of fresh lamb chops.
Working ingredients: 100 grams of eggs, 10 grams of red pepper.
Seasoning: 1500 grams of vegetable oil (consumed 50 grams), 5 grams of refined salt, 5 grams of monosodium glutamate (MSG), 5 grams of peanut butter
Specialty collection of hand-held lamb chops (18)
5 grams of spicy chili pepper sauce 20 grams of wine 15 grams of ginger 10 grams of ginger, garlic seeds 5 grams of onion 5 grams of custard 10 grams of dried starch 25 grams of sesame oil 3 grams of.
Method:
1, each lamb chop cut into 5 cm long section, with scallions, ginger, salt, monosodium glutamate, cooking wine marinade for 2 hours.
2, ginger, garlic seeds minced, red pepper cut rice, shallots cut flowers.
3, the marinated lamb chops add eggs, peanut butter, custard, chili pepper sauce, dry starch and mix well for use.
4, net pot on high heat, pour vegetable oil, burn to 60% heat, into the battered lamb chops deep-fried for 15 minutes, until the surface was golden brown, pull out and drain the oil.
5, the pot to stay in the bottom of the oil, under the ginger, garlic, red pepper rice sautéed, poured into
Other hand-held mutton chops miscellaneous Figure (18)
fried mutton chops stir-fry a few times, dripping sesame oil, out of the pan neatly into the dish can be.
Hand-held mutton, rumored to have a history of nearly a thousand years, the original hand-held to eat and named. There are three ways to eat, namely, hot (sliced and steamed in a cage and dipped in oil), cold (sliced and dipped directly in refined salt), and fried (fried in a pan and eat while frying). Characterized by the meat taste delicious, not greasy and not nasty, color and aroma are complete.
Practice one
Instrument preparation
Main ingredient: 1000g of bone-in lamb loin nest meat.
Seasoning: 25g of coriander, 25g of green onion, 15g of shredded ginger, 10g of minced garlic, 1g of seasoning, 1g of peppercorns, 1g of gui pei, 1g of cumin
Cooking hand-held mutton
, 1g of pepper, 60g of vinegar. Shaoxing wine 5g, monosodium glutamate 1g, refined salt 5g, sesame oil 1g, chili oil 50g.
Making Steps
1, the sheep waist nest meat chopped into two inches long, five minutes wide pieces, washed with water. Cilantro remove the root wash and sterilize, cut into two minutes long section. Onion, three money cut into one-inch long section, two money minced;
2, the minced onion, garlic, parsley. Soy sauce, monosodium glutamate, pepper, sesame oil, chili oil and other pairs into the seasoning sauce;
3, the pot poured into two pounds of water, into the mutton on the fire after boiling, skimmed off the froth, fish out the meat and wash. Next, then change the water three pounds of boiling, put lamb, dashi, pepper, cumin, cinnamon, scallion, ginger, wine and refined salt. When the soup boils again, cover the pot with a lid and move it to a slight fire to cook until the meat is rotten. Fish out the meat, serve it on a plate, dip it in the seasoning sauce and eat it. [2]
Practice 2
Ingredients
Main Ingredients Southwest Lushan Goat
Ingredients Green and Red Bell Peppers
Hand-held Lamb
Seasonings Aida Delicious Extreme Fresh Soy Sauce, minced green onion, minced garlic, sesame oil
Production Steps
1, green mountain goat meat chopped into chunks into a pot and cook, serving on a plate;
2, green and red peppers chopped diced, and minced green onions, garlic into a bowl, add Ajinomoto delicious fresh soy sauce seasoning, and then into the sesame oil;
3, on the table, with dipping sauce on can.
Practice three
Ingredients prepared
Main ingredients: lamb (lean) 500 grams
Instructions: pepper 3 grams of anise 3 grams of 25 grams of green onions ginger 10 grams of soy sauce 25 grams of salt 3 grams of cilantro 10 grams of chili powder
Close-ups (20)
1 grams of each in appropriate quantities
Production steps
1. Cut the fat lamb nest into 4.3 cm, 3.3 cm wide rectangles.
2. Put the cut lamb meat nest square in the spoon, add water, add pepper, seasoning, onion and ginger slices, salt, on the fire and cook for two or three hours.
3. Fish out, put in a bowl, steam on the drawer for about 10 minutes, take out and buckle in the dish.
4. bowl of soy sauce, green onions, ginger, cilantro, chili pepper into the sauce.
5. To eat, dip the lamb loin into the sauce.
Practice four
Instrument preparation
8-12 months of age sheep capricorn sheep 1 (commonly known as dense teeth sheep, each net weight 16-18 kg), pepper, ginger, refined salt, triple oil
Hand grabbing mutton rice production methods (11)
Production steps
1, sheep capricorn sheep slaughtered after the whole sheep cut into three large pieces (waist), the waist, the waist, the waist, the waist, the waist, the waist, the waist, the waist, the waist, the waist, the waist, the waist, the waist, the waist. Before the long smooth cut into two pieces, after the waist for a piece), soak blood and water in a large mouth cooking pot.
2, after boiling skimmed foam, and then into the pepper, ginger, set to cook more than 4 hours of micro-fire.
3, cooked and fished out to cool. The whole sheep can be eaten, or sliced or chopped.