Cumin mutton
Features: Soft and tender texture, spicy and salty aroma, strong cumin flavor.
●Ingredients?
300g mutton, 15g cumin, 50g bamboo shoots, 1500g oil (approximately 75g consumption), 20g cooking wine, 1g salt, white sugar 15 grams, 30 grams of eggs, 7 grams of MSG, 30 grams of spicy paste, 50 grams of water starch, 10 grams of sesame oil, a little each of soup and noodles.
●Production process?
1. Put the mutton slices into a bowl, add eggs, starch, noodles, and mix well. 2. Pour a spoon into the oil. When the oil is cooked, add the meat slices and cut them open. Add the bamboo shoot slices and pour them out together. Leave the oil in the original spoon, add spicy paste, salt, sugar, MSG, cooking wine, cumin, soup, pour in sliced ??meat and bamboo shoots, turn the spoon, add some gravy, drizzle with sesame oil, take out the spoon and serve.
Braised mutton
Features Mutton is rich in nutrients. As long as it is cooked properly, its smell can be removed and its deliciousness can be preserved. The vegetable soup has delicious meat, ruddy color and rich aroma
●Ingredients?
500 grams of mutton rib meat. Ingredients: 20 grams of carrots, 50 grams of green garlic segments. Seasoning: 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 onion and ginger slices, and 4 star anise.
●Production process?
Cutting: Wash the lamb rib meat and cut it into 4 cm square pieces. Put it into a pot, add an appropriate amount of water, add a little green onion slices, ginger slices, and white wine, bring to a boil, blanch for about 1 minute, then take it out and wash it in clean water. Wash the carrots and cut into slices. Cooking: Heat the wok, add soybean oil and stir-fry the onion and ginger slices until fragrant. Add the mutton and stir-fry, then add Shaoxing wine and sugar and stir-fry for 1 minute.
Scorpion Play Lamb Chops
Features: Lamb chops are crispy on the outside and tender on the inside.
●Ingredients?
12 suckling lamb short ribs, 100 grams of vermicelli, 12 whole scorpions, 1 egg, a little flour and sesame seeds, 12 napkin flowers, MSG, A little salt and pepper.
●Production process?
1. Chop the mutton chops into 6 cm long sections, add seasonings and cook in a pot. After taking them out, use flour and pat evenly. Spread the egg liquid evenly on top, sprinkle with sesame seeds and set aside. 2. Add oil to the wok, heat it up to 70% hot, add the lamb chops, take them out when fried until golden brown, insert the folded dinner paper on the exposed bone end, and stack them neatly on the edge of the plate. 3. When the oil temperature rises to 80% hot, put the vermicelli cut into 6 cm length into the oil pan, fry until crispy, take it out, place it in the middle of the ribs, and put the fried whole scorpion on the vermicelli. .
Stir-fried mutton with green onions
It is fragrant and tender, with no mutton smell. (Beijing cuisine)
●Ingredients?
Lamb leg meat (net, 200g), Beijing onions (200g), garlic (1 clove), pepper powder (a little), Rice wine (20g), soy sauce (50g), salt (a little), vinegar (a little), raw oil (a little), sesame oil (50g).
●Production process?
1. Remove the tendons from the mutton shank and cut into large thin slices; cut the green onions into rotary knife cubes and stir-fry them into slices. 2. Mix the green onion cubes, raw oil (or lard), soy sauce, salt, wine, pepper powder, and lamb leg slices in a bowl. 3. Use raw oil, sesame oil and garlic (broken) to heat the pot to high heat. Pour in the mutton leg slices, green onion and other materials in the bowl. Use a large fire to explode a few times quickly, and then add Add a little sesame oil and vinegar to the pot.
Huaiqi wolfberry stewed mutton
It is characterized by winter tonic, delicious and light sauce color. (Cantonese cuisine)
●Ingredients?
Mutton (500g), ginger slices (16.5g), wolfberry (20g), chicken soup (650g), MSG (13g) ), refined salt (a little), yam (40 grams).
●Production process?
1. Cook the mutton in water and cut into pieces, then put it into a pot and add ginger slices and stir-fry thoroughly. 2. Put the mutton into a clay pot, add yam, wolfberry, chicken soup, monosodium glutamate and refined salt, etc., and steam it for two hours.
Stewed mutton
Features: The soup is tender and the meat is mellow and delicious.
●Ingredients?
Bone-in mutton, cut into pieces, a little each of peppercorns, ginger slices, refined salt, chili peppers, green onion strips, ginger noodles, coriander, and chopped green onion.
●Production process?
1. Cut the bone-in mutton into small pieces, put it into a pot of water and bring to a boil, skim off the blood foam, add seasonings, salt, pepper, and green onion strips, Simmer over low heat and remove the meat.
2. Put the original soup in the pot, add water to dilute it, add salt noodles, pepper noodles, ginger noodles, chopped green onions, and coriander to make soup, then add mutton cubes (or slices) into a bowl and serve. ?
Mutton boiled with winter melon
Features: The soup is fat and rotten, light and delicious.
●Ingredients?
One pound and three ounces of winter melon; cooking oil; two ounces of mutton; one chopped green onion; soy sauce; ten pieces of MSG; refined salt; coriander; sesame oil
●Production process?
First peel and wash the winter melon and cut it into ribs. Put the wok on a high fire, pour in cooking oil to heat, fry the chopped green onions to bring out the flavor, add the mutton and stir-fry, add the winter melon slices, move the wok to a warm fire, add soy sauce and refined salt and simmer until the winter melon is cooked
When it is soft and rotten, when it is taken out of the pot, pat off the foam and sprinkle in MSG, pour a little sesame oil and sprinkle with coriander and it is ready. If you add more soup, it will become mutton and winter melon soup.
Braised mutton
Features: delicious color
●Ingredients?
The main ingredient is 1000 grams of raw mutton with skin. Accessories: 5 grams of green garlic leaves, 50 grams of ginger, 10 grams of onion knots, 100 grams of Shaoxing wine, 150 grams of red soy sauce, 100 grams of rock sugar, 5 grams of refined salt, 2.5 grams of MSG, and 15 grams of water starch. ?
●Production process?
1. Put the mutton into a pot of water, bring to a boil over medium heat, take it out and wash it. Cut green garlic leaves into sections and set aside. 2. Put the mutton, Shaoxing wine, red soy sauce, refined salt, onion knots, and ginger pieces (broken loose) into the pot, add water to cover the meat pieces, bring to a boil over high heat, skim off the floating residue, add rock sugar and simmer over low heat for 3 seconds. After about an hour, when it is crispy, take it out and remove the bones, cut it into 3.5 cm cubes, then put it into the original sauce pot and use high heat to thicken the original sauce. When thickened, add MSG and green garlic leaves, thicken with water starch, and boil. Fried Fat Cover
Characteristics: golden color, crispy on the outside and tender on the inside
●Ingredients?
500 grams of lamb belly, one egg (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 noodle sauce, and 15 grams of sesame oil.
●Production process?
Wash the mutton and put it into a pot of cold water. Boil it for about 5 minutes to soak out the blood. Then take it out and let it cool. Cut it into 8 cm long and 2.5 cm wide. , 0.8 cm thick slices are placed flat on a plate, add soy sauce, green onion segments, ginger slices, and garlic slices, steam them in a cage (steam for about 90 minutes), take out, decant the soup, and remove the onion, ginger, and garlic slices. Crack the eggs into a bowl, add wet starch and mix well to form a paste. Set aside. Add peanut oil to the wok and heat it over medium heat until it is 80% hot (about 200°C). Roll the meat slices one by one evenly into the egg batter and put them into the oil. Fry until they are 90% cooked and take them out. Wait until the oil temperature reaches 90% hot (about 200℃). (about 225℃), add the meat slices and fry until golden brown, take it out, cut the fried meat slices into diagonal pieces, and put them into a plate. Mix the sweet noodle sauce and sesame oil together and put it in a saucepan. Add the green onions and garlic cloves to a small dish and serve with the vegetables.
Crispy Fried Lamb Belly
Characteristics: Yellow and shiny color, crispy on the outside and tender on the inside, sweet and sour cucumber and radish, beautiful on the edges
●Ingredients?
Main ingredients? 500 grams of mutton, 250 grams of fermented dough, and 25 grams of baking powder. Seasoning? 150g oil, 10g alkali, 10g aniseed, 12g cooking wine, 10g salt, 50g sugar, 150g soy sauce, 5g MSG, 30g minced green onion, 20g minced ginger
●Production process?
(1) Cut the mutton into long pieces 12 cm long and 3 cm wide, put them into a soup pot, and add cooking wine and soy sauce. Put sugar, salt, minced green onions, minced ginger, aniseed and a small amount of soup into a steamer and steam over high heat for 20 to 30 minutes. Use chopsticks to pierce the ingredients to see if they are cooked, then take them out and cool them. (2) Mix the flour with water, add alkali and mix well, then add baking powder and mix well. (3) Pour large oil into a frying spoon and heat it to 70% to 80% heat over high heat. Spread a layer of baking powder on the mutton pieces, put them into the oil and fry until the skin is hard and yellow, remove and drain. (4) Cut the fried mutton into 1 cm square pieces, place on a plate and serve. Bring onion sauce, salt and pepper, and chili soy sauce when eating.
Steamed mutton
Features: soft, fragrant, tender and nutritious.
●Ingredients?
Half a catty of fat and fresh mutton; salt; soy sauce; rice wine; scallions; three slices of ginger; one or two peppercorns; three coriander stalks
●Production process?
Wash the mutton, remove the blood, cook it in a soup pot for six times, cut it into three-thirds thick slices with a straight knife, and place it in a bowl to form a terrace shape.
Then, add soy sauce, salt, scallion segments, ginger slices, pepper water, rice wine, and some clear soup (about three ounces), steam it in a steamer until mashed, remove the remaining ginger pieces, and put them on a large plate , sprinkle with chopped coriander and serve.
Fried shredded mutton
Features: The mutton in this dish has no smell and is delicious.
●Ingredients?
Four taels of mutton; sugar; potatoes; pepper; soy sauce; one egg white; refined salt; cooking oil; minced green onions
●Process ?
1. Remove the fascia from the mutton, slice it into one-minute thick slices, cut into one-inch and five-inch long shreds along the meat grain, put it in a bowl, add refined salt (two minutes), egg white, and cut with your hands Mix well. Peel the potatoes and cut into thin strips. 2. Put the pot on the fire, add 8 qian of cooking oil and heat it up, add the mutton and stir-fry until it becomes loose and changes color. Heat four ounces of oil in the original pot. When the chopped green onions are fragrant, add shredded potatoes and stir-fry briefly. Add shredded mutton, soy sauce, refined salt, sugar and water (one ounce), stir-fry evenly, and sprinkle with pepper. become.
Angelica mutton soup
Ingredients: 45 grams of angelica, 45 grams of ginger, 500 grams of mutton.
Preparation method: Wash the mutton, remove the fascia, and cut into small pieces; cut the ginger into thin slices and wash the angelica. Put them into a pot together, add water, bring to a boil over high heat, and then simmer over low heat for about two hours. Season to taste.
Efficacy: Replenishing qi and blood, dispelling cold and relieving pain. Suitable for those with weak Qi and blood, postpartum, and anemia.
This is a famous prescription in "Treatise on Febrile Diseases" and was created by Zhang Zhongjing, a medical sage in the Han Dynasty. Li Dongyuan, one of the four masters of the Jin and Yuan Dynasties, believed that "mutton is sweet and hot, and can replenish blood deficiency. It is also a tangible thing that can replenish the energy of tangible muscles." Often tired and weak, aversion to wind and cold, dizziness and insomnia, easy to catch a cold, complexion People who are fairer may wish to try this dietary remedy.
It should be reminded that people who are usually afraid of heat, are prone to getting angry, have oral ulcers, or feel hot in the palms and soles, as well as those suffering from exogenous wind-heat, fever, sore throat, and diarrhea, should not take this medicinal diet.
Elderly people with yang deficiency and constipation should add Cistanche deserticola to replenish yang and moisturize the intestines and relieve constipation; those with weak spleen and stomach should add white radish and tangerine peel to regulate qi and stomach and help digestion.