1, lamb or lamb chops clean, blanch the past blood in boiling water;

2, the pot of vegetable oil, put in the sugar to simmer sugar color put the lamb fried to the top color, and then poured into the casserole;

3, add ginger, scallion, hot water, dark soy sauce, salt, cooking wine, dry chili;

Da Shi, pepper, licorice, cinnamon, fennel, tangerine, sand, and then put a spoonful of Zhuhou Hou, a few minutes, and then put it in the casserole,

Simmered mutton, a few seconds.

Ren, cloves, hawthorn slices, jujubes, goji berries, into the casserole l,

Put a spoonful of Hou Hou sauce (no can not be put);

4, slow simmering for one to two hours, you can eat carrots, carrots, potatoes, gluten and so on.

The stewed mutton hot pot soup thick color heavy, crispy rotten not stink, winter consumption, not only can enjoy the fun of embracing the stove to get together, but also nourishing fitness, heat to avoid the effect of cold.

The stewed mutton hot pot is fat and not greasy, soup red not spicy, original flavor, pure aroma not stink. Dang, I talk a little bit with the old Chinese medicine skewer. But good food ah, look at tips - how steel is made it, you will know how the saliva is generated ah!

Doing stewed mutton can be a lot to pay attention to, fire, auxiliary materials, ingredients, eating method, which have to say. An old diner summarized the red stewed lamb is "on the mouth tendon, tendon and crisp, crisp and rotten, a mouth to eat to the cool". With a spoonful of fresh soup in the mouth, you feel relaxed and happy.

Red stewed mutton, tender meat, fresh flavor, soup mellow, inexpensive by all kinds of diners, soon became popular in the pasture. Red stewed mutton will soon be red throughout the Central Plains, into Kyoto, became famous as a new Yu cuisine. In the most prosperous 1995, Xinxiang, Zhengzhou and other places even appeared "red stewed cooking smoke voluminous place, today's morning market without sheep" peculiar landscape.

The red stewed mutton is also popular in Beijing, but now with the hundreds of competing food industry, there is a little bit of the return of the idyllic. But the number of people who love it is by no means small. Winter is coming, I believe that the opportunity to do red stew businessmen again!

The practice of stewed mutton should also be "three speak": one speak of meat, two speak of material, three speak of soup.

1. The so-called "speak meat" is very careful when choosing lamb. Selected lamb is the most nutritious parts of the whole sheep, such as sheep hind legs, sheep on the brain, three forks, etc.; at the same time, in order to ensure the tenderness of the sheep, the weight of the selected sheep are controlled in the 13-15 pounds; in addition, the source of the sheep should be selected soft meat Yudong sheep;

2. "Speaking of materials" is the In the processing of a variety of spices used in more than 30 kinds, its main ingredients are Chinese, herbs, spices, can effectively remove the stink, increase the flavor;

3. "Speaking of soup" is the use of large sheep main bone, knocking the main bone oil simmered in the warm fire, simmered soup flavorful and tasty.

Cumin Lamb

Features soft and tender texture, spicy and salty, cumin flavor.

Ingredients?

300 grams of lamb, 15 grams of cumin, 50 grams of bamboo shoots, 1500 grams of oil (about 75 grams), 20 grams of cooking wine, 1 gram of salt, 15 grams of sugar, 30 grams of eggs, 7 grams of monosodium glutamate (MSG), 30 grams of spicy paste, 50 grams of water starch, 10 grams of sesame oil, a little bit of soup and noodles.

Making process?

1, lamb slices in a bowl, add eggs, starch, noodles, scratch the paste. 2, the spoon sitting oil, until the oil is five mature, under the meat slices cut open, put bamboo shoots, together with the pouring. The original spoon to stay in the oil, add spicy paste, salt, sugar, monosodium glutamate, cooking wine, cumin, soup, pouring into the meat, bamboo shoots, upside down, together with a little gravy, dripping sesame oil, out of the spoon is complete.

Braised mutton

Features mutton is rich in nutrients, as long as the cooking method is appropriate, you can go to its stink, save its delicious. The dish soup fresh meat beauty, red color, aroma

Raw materials?

500 grams of lamb ribs. Ingredients: 20 grams of carrots, 50 grams of green garlic. Seasonings; 30 grams of soybean oil, 30 grams of white wine, 40 grams of shaoxing wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of green onions and ginger, 4 star anise.

Making process?

Cutting: Wash the lamb ribs, cut into 4 cm square pieces. Put into the pot, add the right amount of water, put a little green onion ginger, white wine, boil, blanch for about 1 minute, then fish out and put in the water to wash. Carrot washed and cut into slices. Cooking: frying pan on the fire, scooped into the soybean oil hot, into the onion ginger slices stir-fried flavor, and then the mutton

into the stir-fry, and then add wine, sugar stir-fried for 1 minute

Scorpion play mutton

Features mutton chops outside the charcoal tender, eaten in the crispy aroma.

Ingredients?

12 breast lamb chops, 100 grams of vermicelli, 12 whole scorpions, 1 egg, a little flour, sesame, 12 napkin flowers, a little monosodium glutamate, pepper salt.

Making process?

1, lamb chopped 6 cm long section, put seasoning in the pot to cook, fish out with flour, patted well, each lamb chop evenly coated with egg wash above, sprinkle sesame seeds sticking to be used. 2, frying pan oil, high heat to 7 when hot, into the mutton chops, fried golden brown when removed, the folded napkin inserted in the exposed bones at one end, neatly yards on the side of the plate. 3, when the oil temperature rises to 8 into the heat, cut into 6 cm long fan into the frying pan, deep-fried until crispy when removed, placed in the middle of the ribs, the fried scorpion on the fan can be.

Scallion-exploded mutton

Features fragrant and tender, without the stink of sheep. (Beijing cuisine)

Raw materials?

Lamb shank meat (net, 200 grams), Beijing onion (200 grams), garlic (1 clove), pepper (a little), yellow wine (20 grams), soy sauce (50 grams), salt (a little), vinegar (a little), raw oil (a little), sesame oil (50 grams).

Making process?

I. Remove the tendons from the cross lamb shank meat and cut it into large thin slices; cut the Beijing green onion into rotary cutter pieces, which will turn into slices after stir-frying. Second, the Beijing onion pieces, raw oil (or lard), soy sauce, salt, wine, pepper powder, lamb shank slices and mix in a bowl. Third, with raw oil, sesame oil, garlic (folded and crushed) choking pot burned to high heat, will be placed in a bowl of lamb shank slices, Beijing onion and other materials poured in, with a large martial arts fire very quickly exploded a few times, and then add a little sesame oil, vinegar to start the pot .

Lamb roasted lamb

Features fragrant and tender.

Raw materials?

1000 grams of lamb, 50 grams of ginger, 25 grams of wine, 20 grams of red soybean oil, 1000 grams of lard (150 grams), 50 grams of soup, 250 grams of pork, 100 grams of Mangguangshi (pickled sugar and vinegar), 100 grams of hawthorn cake. Dry flour soy sauce, Sichuan pepper powder, raw garlic, sesame oil, fine salt, starch, monosodium glutamate, two soups, raw onion powder moderate amount?

Making process?

1, the mutton clean, red soy sauce, dry starch mix well coated in mutton skin, under the oil tripod frying until golden brown when removed. 2, will fry the mutton into the pot (with bamboo scorn padding bottom), add two soups, Shaoxing wine, southern ginger, raw garlic, salt, red soy sauce, pork (first cut pieces of fried incense), placed on the stove on the high fire after boiling, stewed over moderate heat until the mutton soft and rotten, take out, pick up the meat, mutton remove the Bone cut pieces 5 cm long, 1.5 cm wide, set down the plate. With a small bowl, put soy sauce, monosodium glutamate, sesame oil, broth, starch water into a bowl of gravy. 3, put the lamb into the steamer to cook for 2 minutes, take out, sprinkle with dry starch. Heat up the frying pot under the lard, the mutton into the slightly fried, poured back to the strainer. Stir fry Sichuan pepper and green onion, put in lamb, cook wine, add gravy and mix well. Shredded mango and hawthorn cake on a platter. Sauce dish: sweet sauce

Shaddan in casserole

Features fresh and fragrant, light and refreshing.

Ingredients?

Main ingredient? Sheep Sandaan (i.e. petal stomach) 2.5 kilograms. Seasoning? 10 grams of chicken oil, salt, monosodium glutamate 5 grams each, brine shrimp oil, 10 grams of cooking wine, 15 grams of green onion, ginger, 10 grams of shredded green onion, 5 grams of shredded ginger, 10 peppercorns, 2.5 kilograms of chicken broth.

Production process?

(1) first with 80 ℃ hot water to the sheep Sundan scalded and fished out, with the hands of Sundan black membrane rubbed off, washed and put into a pot of boiling water, add green onion segments, ginger pieces, peppercorns, with a slight fire to cook for about 3 hours or so, boiled and fished out, Sundan on the grease, sundries to choose, and then washed with lukewarm water, and then cut into triangular pieces, put into boiling water to cook for 1 minute, fished out of the water control. (2) put the loose Dan block into the casserole, add chicken broth, boil with high heat, skim off the foam. Add shredded green onion, monosodium glutamate, cooking wine and salt. Soup boiling, and then use the micro-fire for 5 minutes, then dripping chicken oil, sprinkled with shredded green onions, cilantro segments that is. Marinated shrimp oil in a bowl, with the casserole Sundan together on the table.

Bursting Lamb

FeaturesNo soup, tender and fragrant flavor. (Beijing cuisine)

Ingredients?

Half-fat lean mutton (eight taels), ginger (half a taels), dried scallions (one or two), Beijing onions (four taels), wine (two tablespoons), sesame oil, pepper (1/4 teaspoon each), water (1/3 cup),

Making process?

I. Wash the mutton, boil it in boiling water for five minutes, then cut it into large slices. Second, ginger, dry onion cleaned and sliced, Beijing onion cut into sections. Ginger and seasoning, put in the meat stir fry for a few moments, Zanjiu, cover the water and pepper mix, cover the medium heat and cook for about eight minutes, under the gravy ingredients, sesame oil and Beijing onion pocket can be on the plate.

Huaiqi stewed mutton

Features winter tonic, fresh and flavorful, light sauce color. (Cantonese cuisine)

Raw materials?

Lamb (500 grams), ginger (16.5 grams), goji berries (20 grams), chicken broth (650 grams), monosodium glutamate (13 grams), refined salt (a little), Chinese yam (40 grams).

Making process?

One, the mutton into the water boiled and cut into pieces, and then into the pot with ginger fried through. Second, the mutton into the tile cup, add Chinese yam, wolfberry, chicken soup, monosodium glutamate and refined salt, etc., on the cage steaming two hours is good.

Stewed mutton

Features soup fresh meat tender, flavor mellow and delicious.

Raw materials?

Boned mutton, cut into pieces, pepper, ginger, refined salt, chili, green onion strips, ginger noodles, coriander, scallions, a little each.

Making process?

1. Bone mutton cut into small pieces, put into a pot of water to boil, skim off the blood foam, into the seasoning, salt, chili pepper, scallion strips, change to a small fire stew, the meat out. 2. pot put the original soup, add water to dilute into the salt noodles, pepper noodles, ginger noodles, scallions, coriander into the soup, and then into the mutton block (or piece) into the bowl that is.

Lamb boiled winter melon

Features soup fat melon rotten, light and palatable.

Ingredients?

One catty and three taels of winter melon; one or two cooking oil; two taels of mutton; one chopped scallion; five dollars of soy sauce; ten grains of monosodium glutamate (MSG); three dollars of refined salt; one coriander; eight cents of sesame oil

Production process?

First, peel and wash the winter melon, cut into rib slices. Frying pan on a high flame, pour cooking oil hot, frying into the onion flavor, into the mutton stir-fried, add the winter melon slices, frying pan moved to warm fire with soy sauce, salt stew to

Winter melon soft, out of the pot when the beat to the foam sprinkle into the monosodium glutamate, dripping a little sesame oil, sprinkled with coriander that is, such as more soup, that is, into the mutton winter melon soup.

Braised lamb

Features colorful

Raw materials?

Main Ingredients 1000g of raw lamb with skin. Accessories: 5g of green garlic leaves, 50g of ginger, 10g of green onion, 100g of wine, 150g of red soy sauce, 100g of rock sugar, 5g of salt, 2.5g of monosodium glutamate (MSG), and 15g of water starch.

Making process?

1, put the mutton into a pot of water, boil over medium heat, remove and wash. Green garlic leaves cut into sections and spare. 2, will be lamb, wine, red soy sauce, refined salt, onion knot, ginger (folded loose) into the pot, add water submerged meat, boil with high heat, skim off the floating powder, add rock sugar with a low-fire simmer for about 3 hours, see has been crispy when removed from the bone, change the world into a 3. 5 cm square, and then put into the original pot of sauce with a strong fire thick thick juice. Thickened with monosodium glutamate, green garlic leaves, thickened with water starch, boil and become.

Shishan buckle mutton

Features golden color, plate neatly, meat crispy, lubrication taste, smell fragrant, very delicious.

Raw materials?

Skinned cartilage lamb (to the best lamb belly) 1000 grams, 250 grams of sesame oil, 15 grams of Southern (rotten) milk, 2 grams of sauce, 5 grams of dark soy sauce, 3 grams of salt, 3 grams of sugar, 3 grams of monosodium glutamate, 2.5 grams of pepper, 25 grams of wine, 50 grams of ginger, 100 grams of green onions, 30 grams of garlic, 1500 grams of palm oil, 150 grams of second soup.

Making process?

1, scrape the lamb skin and hair, the whole piece into the boiling ginger and onion water rolled to eight mature, fished out, drained of water. 2, a pot on high heat, under the palm oil, burned to eighty percent of the heat, the lamb into the frying pan fried to a slight golden brown, poured into a strainer, and then put in water to bleach the oil. 3, a pot on high heat, dumped into the sesame oil, under the ginger (patted), scallion, garlic, star anise, gui Pi, cinnamon, peel, southern ( (rot) milk, sauce, etc., push well, burst incense, then under the lamb block, splash into the wine, and then add water, soy sauce, salt, sugar, monosodium glutamate, pepper, push and mix evenly, cover, slow simmering until the skin is cooked to taste, with the sparse shell leaching out of the original juice to be used. 4, will be cooked lamb with the skin and cut into rectangles, skin towards the bottom, meat facing the face, neatly arranged in a bowl, add the original juice, steamed until cooked, pour out the original juice, the mutton back into the plate, with the The original juice plus two soup, wet flour thickening, pour on the lamb surface, sprinkle a little fried sesame seeds and chopped green onion is ready.

Steak sea sheep

Features golden color, fresh taste and thick juice

Raw materials?

Main ingredient:? 500 grams of sea cucumber, 500 grams of lamb loin nest meat. Seasoning:? 15 grams of chicken oil, 100 grams of onion and ginger oil, 6 grams of soy sauce, 10 grams of pepper, 50 grams of green onion, 5 grams of salt, 25 grams of ginger, 5 grams of monosodium glutamate (MSG), 20 grams of cooking wine, 50 grams of wet starch, 2 kilograms of chicken broth.

Production process?

(1) the sea cucumber will be washed and sliced into large pieces, blanch through in boiling water, fish out and control the water. Pot first put 1.5 kg of chicken broth, add peppercorns, onions, ginger (pat loose) and 15 grams of cooking wine, the sheep waist nest meat in the pot to cook, fish out, cut into 10 centimeters long, 3 centimeters wide blockbuster yards into the plate. (2) frying spoon on a high flame onion and ginger oil hot, cooking 5 grams of cooking wine, add 500 grams of chicken broth, soy sauce, salt, monosodium glutamate, at the same time the sea cucumber slices of lamb slices are also put into the soup, and then with a small fire for 10 minutes, with wet starch hook flow juice gravy turning, dripping into the chicken oil can be.

Fried fat cover

Characteristics color golden, crispy outside and tender inside

Raw materials?

500 grams of mutton, an egg (weighing about 50 grams). 10 grams of soy sauce, 15 grams of green onions, 15 grams of ginger, 10 grams of garlic, 10 grams of wet starch, 15 grams of sweet flour sauce, 15 grams of sesame oil.

Making process?

Wash the mutton into a pot of cold water, cook for about 5 minutes so that the blood leaching, and then fish out to cool, cut into long 8 cm, 2.5 cm wide, 0.8 cm thick slice flat on the plate, add soy sauce, scallions, ginger, garlic into the cage steamed (about 90 minutes) removed, decanting broth, remove the scallions, ginger, garlic slice. Beat the egg into a bowl, add wet starch and stir into a paste for use. Frying pan into the peanut oil, set on medium heat to eighty percent hot (about 200 ° C), the meat one by one, rolled evenly egg paste into the oil, deep-fried to nine mature when removed, to be the oil temperature rose to ninety percent hot (about 225 ° C), and then put into the meat fried to golden brown removed, will be fried meat slices cut into diagonal pieces, loaded into a plate into the. The sweet noodle sauce and sesame oil together with the mix in the flavor plate, and then the green onion, garlic cloves in another small dish, with the dishes on the table to eat that is complete.

Fried lamb brisket

Characteristics of the color yellow moist and oily, lamb brisket crispy inside tender, sweet and sour cucumber and radish, surrounded by a beautiful seat

Raw materials?

Main ingredient? 500g of lamb, 250g of flour, 25g of baking powder. Seasoning? 150 grams of oil, 10 grams of soda, 10 grams of seasoning, 12 grams of cooking wine, 10 grams of salt, 50 grams of sugar, 150 grams of soy sauce, 5 grams of monosodium glutamate (MSG), 30 grams of finely chopped green onion, 20 grams of finely chopped ginger

Preparation process?

(1)Cut the mutton into long pieces of 12 centimeters long and 3 centimeters wide, put it into a soup pot, add cooking wine, soy sauce. Sugar, salt, minced green onion, minced ginger, large materials and a small amount of soup, on the cage drawer with high fire steaming for 20 to 30 minutes, with chopsticks through the test cooked and rotten, take out and cool. (2) Combine the flour with water, add alkali and mix well, then add baking powder and mix well. (3) frying spoon into the oil, with a high fire to 7 ~ 8% heat, will be lamb pieces on a layer of baking powder, put into the oil deep-fried until the skin hard yellow, fish out and drain the oil. (4) will be fried mutton cut into small pieces of 1 cm square, served on the plate on the table. Eat with green onion sauce, pepper salt, chili sauce oil.

Steamed mutton

Features soft, tender and nutritious.

Raw materials?

Fat fresh lamb catty and a half; salt five money; soy sauce two money; yellow wine one money; green onion section a tree; ginger three slices; pepper water one or two; coriander three trees

Production process?

Wash the mutton, control the blood water, under the soup pot boiled six mature, straight knife cut into three-thirds thick slices, placed in a bowl arranged in the shape of terraces. Then, add soy sauce, salt, scallions, ginger, pepper water,

White wine, add some broth (about three taels), on the steamer steam pot, pick off the ginger debris, buckle in a large plate, sprinkled with chopped coriander that is proper.

Stewed mutton

Features soft and fragrant, winter dishes.

Ingredients?

Two pounds of fat lamb; soy sauce five money; salt one or two; pepper ten grains; green onion two trees; ginger five slices; fennel five money

Production process?

Wash and dry the mutton, straight knife cut into small pieces, into the pot of boiling water blanch through, fished out of another pot of cool water

Burning, add soy sauce (preferably white soy sauce), salt, pepper, scallion segments, slices of ginger, fennel (wrapped into a small packet), and then add the meat, and then change to a small fire to simmer into the rotten.

Steak Lamb Strips

FeaturesGolden-colored meat, bright and oily juice, meat is more rotten, taste and aroma.

Ingredients?

Lamb (the best waist nest meat) 300 grams, 30 grams of sesame oil, 18 grams of wet starch, 3 grams of cooking wine, 30 grams of soy sauce, monosodium glutamate (MSG) 2 grams of spices, a little bit of green onion 1 grams, 1 gram of ginger.

Making process?

(1) remove the bones and sinews of mutton, cut and repair neatly, put in water to soak, to be analyzed after the blood wash, put into a pot of boiling water to cook, and then take out to cool. (2) cooked lamb on the cloud skin peeled off, across the meat grain cut into long 8 ~ 10 centimeters, 0.3 ~ 0.5 centimeters thick meat strips, light side up neatly arranged in a bowl. (3) frying spoon into the sesame oil (10 grams) hot, and then add seasonings, scallions, ginger, fried, and then add wine, soy sauce (10 grams), cooking meat broth (120 grams). (4) When the soup boils, pour it into the bowl containing the meat strips, put it into a cage drawer and steam it over high heat for 20 to 25 minutes, then use chopsticks to clip off the seasonings, scallion segments and ginger slices. (5) the meat strips and steamed meat soup poured into the frying spoon (do not break up the meat strips), boiled on high heat, add soy sauce (20 grams), monosodium glutamate (MSG), thickening with wet starch thinning and thickening, turning over twice, dripping sesame oil that is into the?

Steamed mutton

Features hot pot soup thick color heavy, crispy and not stink

Raw materials?

Approximately 5000 grams of male goat 1 spicy sauce 450 grams of red soy sauce 200 grams of wine 500 grams of pepper 5 grams of spices 10 grams of Sannai 3 grams of cinnamon 15 grams of cloves 2 grams of strawberries 5 to 6 cardamom 3 grams of aniseed 3 grams of sand nuts 3 grams of Pericarpium Citriodorus 4 grams of coriander 5 grams of jujubes 50 grams of goji berries 15 grams of cumin 20 grams of ginger 100 grams of onion 250 grams of refined salt, chicken essence, monosodium glutamate moderate amount of cooking oil 750

Making process?

1 male goat slaughtered cut skin, remove viscera, head and hooves, and then scrape and wash the mutton on the remnants of the hair and blood, and then the mutton chopped into 2?5 cm square block, put into the water to soak for 2 to 3 hours to drain the blood, into the pot of boiling water, "out of a water", and then lift the drained water; ginger, green onion, cleaned and patted broken; cumin in a small flame, and then the cumin in a small fire. Cumin is roasted over low heat and then ground. All to be used. 2? frying pan on the fire, put the oil burned to six or seven percent hot, first under the ginger and onions burst incense, then the lamb pieces into the pan stir-fry, and then cook part of the wine, to be lamb contraction color, quickly into the chili sauce stir-fried over medium heat, and then under the red soy sauce will be fried to the supreme color of the lamb, and immediately from the pot poured into a large casserole dish, and mixed into the about 2,000 grams of water, put into the big seasoning, Sannaeus, cinnamon and other various spices. 3? Move the casserole to the fire, with medium heat boil after skimming foam, and then into the wine, salt, pepper, and then into the carrots, jujubes, wolfberries, covered with a small fire simmering for 40 ~ 50 minutes, to the lamb crispy uncovered, picking out the ginger and onion, carrots, and spice residue without, adjusted to the chicken essence, monosodium glutamate and cumin powder. 4?Starting with the dishes with the gluten, the old tofu, Chinese cabbage, cilantro, each a dish on the table. The first thing you should do is to eat the lamb in the casserole, and then use the original sauce in the casserole to mix with the ingredients and various meat and vegetable ingredients.

Bullwhip soup with wolfberry

Features: red and white, beautiful color, soft and sticky bullwhip, thick soup, rich in nutrients, strong nourishment

Ingredients:

These are the main ingredients of the soup.

Water, cattle prod, chicken fat, ginger, peppercorns, cooking wine, goji berries, salt, monosodium glutamate

Making process?

Take the male strong age of the bull's stem weighing about 1 kg, remove all epidermis, with a sharp knife inserted into the hole inside the cut and wash, into the boiling water blanch bleach and cool, tear off the floating skin, scrape clean impurities, and then blanch a few times until there is no smell, aluminum pot containing 1 kg of water, under the bullwhip, chicken fat, chicken placed on a high flame boiling, skimmed off the froth, plus patting the loose ginger, peppercorns, wine and move to a small fire to simmer until ripe, take out! Cut the bullwhip into strips, the original soup with gauze filtered impurities and poured into the pot, into the wolfberry and cut the bullwhip strips, continue to stew until rotten, when serving in the soup bowl with the right amount of salt and monosodium glutamate.

Scallion explosion lamb ding

Features of this home cooking lamb tender, scallion flavor, color yellowish, oily bright, can be used as a banquet in the explosion of vegetables.

Raw materials?

Lamb 250 grams, 25 grams of green onions. Seasonings: 15 grams of wine, 3 grams of soy sauce, 2 grams of salt, 2 grams of sugar, 1 egg white, 1 gram of pepper, 500 grams of peanut oil (about 50 grams), 25 grams of water starch, 5 grams of sesame oil, a little monosodium glutamate.

Making process?

Cutting and matching: lamb cut into small cubes, put into a bowl, add egg white, 15 grams of water starch, fine salt and mix well. Onion cut into diagonal segments. Cooking: frying pan on the fire, scooped into the peanut oil burned to 60% hot, the diced meat into the scattered, and then put on the scallion, quickly removed from the oil. Wok back on

fire, add wine, soy sauce, sugar, monosodium glutamate and a little water, water starch color gravy, pour in the meat booking

This is a very good way to make a good meal, but it is also a good way to make a great meal. Onion segments, dripping

Sheep cake

Features of this flavorful dish because of the mutton warm taste sweet, more fat, color sauce red, generally suitable for winter consumption. The product lamb flavor, crystal clear

Raw materials?

Main ingredient: 750 grams of lamb with skin. Ingredients: 200 grams of pork skin, 2 carrots. Seasoning: 3 green onions, 5 slices of ginger, 10 grams of shredded green garlic, 50 grams of soy sauce, 10 grams of sugar, 50 grams of wine, 25 grams of chili sauce.

Making process?

Cutting and matching: wash the lamb, pork skin, into the pot of boiling water, scalded through, fished out and then washed. Into the pot with soy sauce, sugar, carrots, shaoxing wine, onions, ginger and water 1000 grams, on the high fire boiling, skimmed off the foam, moved to a small fire until crispy, remove the mutton, a little cool to the bone, take the skin of the mutton to lay the bottom of the plate, will be torn up mutton into the plate pressed flat. Cooking: the pot of soup to onions, ginger, carrots, take

Steamed shredded mutton

Features of this dish mutton without nastiness, fresh and flavorful.

Raw materials?

Four taels of mutton; five minutes of sugar; two taels of potatoes; two minutes of pepper; four dollars of soy sauce; one egg white; five minutes of refined salt; one or two and two dollars of cooking oil; one dollar of finely chopped green onions

Production process?

1. remove the sinews of mutton, sliced into thin slices of one point thick, cut into one inch and five minutes long along the grain of the meat into a bowl of shredded, add refined salt (two points), egg white, and mix well with your hands. Peel the potatoes, cut into thin shreds. 2. pot on the stove fire, put cooking oil eight money hot, under the mutton stir-fry until loose color when the sheng up. The original pot of oil four money hot, under the onion stir-fried flavor, into the potato wire slightly fried, add mutton wire, soy sauce, salt, sugar and water (one or two), stir fry evenly, sprinkled with pepper that is to become.

White cut lamb

FeaturesThis dish is delicious and refreshing, not nasty and not greasy, it is a good dish with wine.

Ingredients?

One catty of mutton; three dollars of yellow wine; two green onions; one dollar of sugar; two slices of ginger; sweet noodle sauce; five money; two dollars of garlic; one point of monosodium glutamate; three dollars of coriander; five dollars of sesame oil

Production process?

1. Mutton washed, blanched in a pot of boiling water to remove the blood and then washed, loaded into a container, add Beijing onions, ginger, yellow wine, white radish and salt, steamed until the mutton is crispy and cooked when removed, in addition to the Beijing onions, ginger and carrots, and then put aside a little bit cooler, put into the refrigerator cold. 2. Take a frying pan, put in sesame oil and heat, add sugar, monosodium glutamate, pepper and sweet sauce and then stir fry and season, put into a dish and set aside. 3. Take out the mutton, cut it into thin slices with a knife and put it into a pot, together with the seasonings in the dish, and serve it on the table.

There are many ways to cook mutton, according to ancient records, there are more than ten kinds in the Yuan Dynasty; in modern times, the most complete information in a book "Halal Whole Lamb Recipes", *** recorded 280 kinds of mutton practices.

If divided by category, there are mainly steamed, boiled, fried, stir-fried, smoked, stewed, simmered, shabu-shabu, mixed, fried and so on. In so many practices, which one is better? The reporter interviewed Mr. Yang, a chef with many years of experience in catering.

Stewed mutton is the most common and best way to eat

Its biggest advantage is that you can eat both meat and soup. The soup in which the meat has been cooked has a very high level of nutrition and is an excellent product for nourishing the body.

And, after the mutton is stewed, it is more cooked, tender and easy to digest. If the stew is coupled with suitable Chinese medicine or nutrition can play a complementary role in food, nourishing effect will be greater. Such as angelica mutton soup, goji berry mutton soup, astragalus mutton soup, mutton and radish soup, mutton and tofu soup, pig's trotters and mutton soup belong to this category.

In winter, many people like to eat pot of lamb, which is also a kind of lamb stew. But don't be too eager to eat, make sure the meat is stewed and cooked, otherwise the casein and clostridium difficile in raw lamb is not easy to be digested and absorbed by the gastrointestinal tract, which can lead to weakness in the limbs after eating.

Roasted lamb kebabs originally for the Xinjiang local flavor snacks, is cut into thumb-sized slices of fresh lamb, skewered on the brazier, dipped in seasoning, roasted on the stove. Roast lamb flavor, roasted when the best choice of fresh lamb, do not use frozen. This way, there is less loss of nutrients and it is easier to digest. Similar practices are roasted whole lamb, fried roast pork, charcoal grilled leg of lamb and so on.

Stewed lamb can also maintain the original flavor of lamb

The most common practice is cassoulet shabu-shabu lamb is tender, and the active nutrients in the lamb can be better preserved. However, the shabu-shabu time should not be too short, otherwise it will not be able to completely kill the bacteria and parasite eggs in the meat. Deep-fried lamb is fresh and tasty, but the loss of nutrients in lamb is greater and the calorie content is higher. Deep-fried food is also prone to produce carcinogenic substances such as benzo(a)pyrene, which is best eaten sparingly.

Vietnamese Dongjia Mutton Stove

Mutton Stove is the easiest and most delicious way to make winter tonic. The simplest and most delicious way to do it...

Lamb chops (breast part is the best) 1 catty

2 bottles of rice wine

Water

Ginger 3 slices

Seasoning herbs: Angelica sinensis 4 cents

Ligusticum chuanxiong 1 cents

Platanum sativum 2.5 cents

Guai Zhi 0.5 cents

Scorched grass 0.5 cents

Huang Qi 4 cents

Guizi 0.5 cents

Huang Jie 4 cents

Cinnamon 0.5 money

Cinnamon 0.5 money

Guang Chenpi 0.5 money

(1) After the water boiled into the lamb Kawasaki about 1 minute, Kawasaki finished fishing up and wash.

(2) Prepare a casserole, put the mutton into it and add 2 bottles of cooking wine (you can add or subtract according to taste); then add water until the water is two centimeters higher than the mutton.

(3) All herbs and ginger should be added to the pot at this time, except angelica; angelica should be added only when the water is fully boiled to avoid a bitter flavor.

(4) The whole process takes about 1 hour, and the lamb stove is finished. You can dip the appropriate amount of sauce when eating.

To make the lamb more flavorful and tasty, it is best to let the lamb cool down to make it Q after it has been cooked for an hour, and then reheat it when you want to eat it.

Cabbage and tofu can be added to the soup to make it more flavorful.

If the lamb is doubled, all the herbs should be doubled, except for the angelica, which should be kept at the same price of 4 cents to prevent the soup from becoming too bitter.

It is best to wrap the herbs in a cloth and remove them after boiling to avoid overcooking them.

Sesame Mutton

≮Raw Material ≯

200 grams of lean mutton stuffing, 70 grams of sesame, 2 eggs, 8 grams of minced green onion, 5 grams of minced ginger, 8 grams of soy sauce, 10 grams of cornstarch, 450 grams of peanut oil (consumed 80 grams), monosodium glutamate (MSG), salt to taste.

≮Gourmet Practice≯

1, the mutton filling with eggs, green onions, ginger, monosodium glutamate, salt, soy sauce, starch and mix well together, the meat mixture squeezed into a ball, placed in a container with sesame seeds, repeatedly pressed into a 4-centimeter round cake, so that it is evenly coated with sesame seeds.

2, put it one by one into the warm oil and deep fry until the charred yellow color, fish out, cut into strips, put into the plate, eat can be dipped in sesame seeds, salt and other seasonings.

≮Key to Cooking≯

Should be made into round patties after the lamb is flavored to add stickiness and fresh flavor when dipping into sesame seeds.

≮Food Characteristics≯

The outer shape is like a pastry, the outside is burnt and the inside is tender, the meat is fresh and fragrant.

Hand-held mutton

≮Ingredients ≯

One kilogram of fat sheep's waist meat, five points of peppercorns, five points of spices, five points of sliced green onion and ginger, five points of salt, five points of soy sauce, two points of minced green onion and ginger, two points of cilantro and two points of minced chili pepper.

≮Gourmet Practice≯

1, the fat sheep waist nest cut into an inch and a half long, an inch wide rectangle;

2, cut the sheep waist nest square put a spoon, add water, add peppercorns, dashi, onion and ginger slices, salt, on the fire to cook for two to three hours, out of the yards in a bowl, on the drawer to steam for ten minutes or so, take out of the buckle in the plate;

3, the bowl of soy sauce, minced green onion, minced cilantro, minced chili pepper to the right side. Cilantro minced, chili pepper minced to the juice.

≮ Food Features ≯

Eat the plate of lamb loin nest meat dipped in the juice, fragrant, salty and spicy flavor, fat but not greasy.

Cumin Lamb

Features Soft and tender texture, spicy and salty flavor, strong cumin flavor.

Raw materials

300 grams of lamb, 15 grams of cumin, 50 grams of bamboo shoots, 1500 grams of oil (about 75 grams), 20 grams of wine, 1 gram of salt, 15 grams of sugar, 30 grams of eggs, 7 grams of monosodium glutamate (MSG), 30 grams of chili paste, 50 grams of water starch, 10 grams of sesame oil, a little bit of soup, noodles.

Procedure

1, lamb sliced in a bowl, add eggs, starch, noodles, scratch the paste. 2, the spoon sitting oil, until the oil is five mature, under the meat slices cut open, put bamboo shoots, together with the pouring. The original spoon to stay in the oil, add spicy paste, salt, sugar, monosodium glutamate, cooking wine, cumin, soup, pouring into the meat, bamboo shoots, upside down, together with a bit of thickening, dripping sesame oil, out of the spoon that is complete.