Question 1: How to stir-fry mutton so that it doesn’t age? Thank you... I also learned this from a netizen. It is very delicious. It has the taste of roast mutton but is not afraid of being smoked and unhygienic.

Cut the mutton into thin slices, fry it in the oil pan until it changes color and sprinkle with sesame seeds. If you like spicy food, you can add some chili powder. Continue to stir-fry until the water in the meat is almost dry, then add salt.

Question 2: How to make stir-fried mutton? It’s both delicious and not too old. My stir-fried mutton is always too chewy. The key to stir-frying the mutton is the time to add salt. Don’t add salt at the beginning. Wait until the mutton changes color before adding salt. This will ensure that the stir-fried mutton tastes fresh and tender!

How to cook braised mutton:

1. Wash the mutton or mutton chops and blanch them with boiling water to remove the blood;

2. Put vegetable oil in the pot and add Boil the sugar until brown, stir-fry the mutton until it turns color, and pour it into a casserole;

3. Add ginger, green onions, hot water, dark soy sauce, salt, cooking wine, and dried chili peppers;

Large Ingredients, pepper, licorice, cinnamon, fennel, tangerine peel, sand

Kernels, cloves, hawthorn slices, jujube, wolfberry, put in the casserole l,

put a spoonful of Zhuhou sauce (You can leave it out if you don’t have it);

4. Simmer slowly for one to two hours. You can add carrots, white radish, potatoes, gluten, etc. before eating.

The braised mutton hot pot soup is rich in color, crispy and not sour. When eaten in winter, you can not only enjoy the fun of gathering around the stove, but also nourish and keep fit, generate heat and ward off the cold.

The braised mutton hot pot is fat but not greasy, the soup is red but not spicy, the flavor is authentic, and the aroma is pure without being overpowering. Wow, what I say sounds a bit like an old Chinese doctor. But it’s such a delicious thing. Take a look at the tips - how steel is made, and you’ll know how saliva is produced!

There are many things to pay attention to when making braised mutton. The heat, auxiliary materials, ingredients, and eating methods all have something to say. Some old diners concluded that the braised mutton is "savoury, chewy and crispy, crispy and chewy, and you will feel good in one bite". Then I took a spoonful of the fresh soup and felt relaxed and happy.

Braised mutton is highly praised by diners from all walks of life for its tender meat, fresh flavor, mellow soup and low price, and it soon became popular in Makino. Braised mutton quickly became popular throughout the Central Plains and broke into Kyoto, becoming a famous new Henan cuisine. At its peak in 1995, Xinxiang, Zhengzhou and other places even had the strange sight of "there were no sheep in the morning market today where there was a lot of smoke from the red stewed cooking pots".

Braised mutton has also been very popular since it arrived in Beijing, but now with the competition of hundreds of schools of thought in the catering industry, it has been somewhat reclusive in the countryside. But the number of people who like it is by no means small. Winter is coming, and I believe there is another opportunity for braised businesses!

The preparation of braised mutton also requires "three things": the first thing is the meat, the second thing is the ingredients, and the third thing is the soup.

1. The so-called "paying attention to meat" means being very particular when choosing mutton. The selected mutton is the most nutritious part of the whole sheep, such as the hind legs, upper brain, trident, etc.; at the same time, in order to ensure the freshness of the sheep, the weight of the selected sheep is controlled at 13-15 kilograms; in addition, The source of sheep should be Yudong sheep with soft meat;

2. "Specializing" means that there are more than 30 kinds of seasonings used in processing, and the main ingredients are Chinese herbal medicines and spices. , can effectively remove the mutton smell and increase the fragrance;

3. "Jiaotang" is made by boiling large sheep bones and knocking the main bone oil over warm fire. The soup tastes fresh and delicious.

Cumin mutton

Characteristics: 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, 15g sugar 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 soybean oil until fragrant, add the mutton

and stir-fry, then add Shaoxing wine and sugar and stir-fry for 1 minute

Scorpion Play Lamb Chops

Characteristics: The lamb chops are crispy on the outside and tender on the inside.

Ingredients?

12 suckling lamb chops, 100 grams of vermicelli, 12 whole scorpions, 1 egg, a little flour and sesame seeds, 12 napkins, MSG, salt and pepper a little.

Production process?

1. Chop the lamb chops into 6 cm long sections...gt; gt;

Question 3: How to cook the lamb The mutton soup is tender and not old. 500 grams of raw mutton. 5 grams of pepper, 5 grams of cinnamon, 5 grams of tangerine peel, 50 grams of coriander, 5 grams of grass fruit, 10 grams of galangal, 5 grams of angelica, 10 grams of green onions, 15 grams of refined salt, 25 grams of red oil, 15 grams of pepper water, 5 clove noodles grams, 5 grams of cinnamon noodles, 5 grams of soy sauce, and 25 grams of sesame oil.

Preparation method: Wash the mutton and cut it into pieces 10 cm long, 3.3 cm wide and 3.3 cm thick. Break the mutton bones and lay them on the bottom of the pot. Put the mutton on top, add water until the meat is coated, and bring to a boil over high heat. , skim off the blood foam, decant the soup and do not use. Add additional water, bring to a boil over high heat, and skim off the foam. Add an appropriate amount of water, boil it and then skim off the foam, then add the mutton oil and boil for a while, then skim off the foam again. Wrap the peppercorns, cinnamon, tangerine peel, grass fruit, galangal, white mango, etc. with gauze to form a spice bag. Put them into the pot together with the ginger slices, green onion segments, and refined salt. Continue to cook over high heat until the mutton is eight times ripe, then add Red oil. Boil the pepper water for about two hours. At this time, the soup pot should always be kept boiling, take out the cooked mutton, cut the top into thin slices, put it in a bowl, sprinkle with minced coriander to make the broth. You can put the chili oil and scallions on a sauce plate, put the lotus leaf cake on a large plate, and serve it together with the mutton soup. When eating, add a little chili oil, add green onions to the lotus leaf cake, and eat it with mutton soup.

Question 4: How to make stir-fried mutton with green onions that won’t become stale. You must stir-fry it quickly and don’t fry it for too long, otherwise the mutton will become stale. Use salt and egg white to catch the mutton before frying. This will make it more tender. Just don't add salt when frying. Don't cut the green onion into shreds, otherwise it will become mushy and unpalatable once fried.

Specific methods:

Ingredients

250g mutton

Method/steps

1. Cut and roll green onions Cut into pieces with a knife and cut into shreds of ginger

2. Slice the lamb leg meat and rub it with salt and egg white. This will make the mutton tender and non-stick to the pan

3. Cook in a wok When hot, add corn oil

4. Pour in the mutton slices and stir-fry quickly

5. When the meat slices change color, add an appropriate amount of light soy sauce

6. Add shredded ginger (I forgot, it should be added before soy sauce)

7. Add chopped green onion and stir-fry twice

8. Add a few drops of vinegar Stir fry quickly and take it out of the pot, ok

Question 5: The fried mutton has a smell of mutton, how to fry it deliciously and not stale. It is best to choose tenderloin. Use starch, salt and cooking wine to stir it first, and then wait for ten minutes. Add oil to the pan and slide it open, the meat will be tender.

Question 6: How to make aged ewe lamb without aging? 400 grams of mutton (lean),

Accessories: 150 grams of wild onions,

Seasonings: 5 grams of cooking wine, 2 grams of salt, 1 gram of MSG, 5 grams of soy sauce, 5 grams of ginger

Method

1. Clean and cut the wild onions into sections; wash and shred the mutton and put it in a bowl. Add cooking wine, refined salt, monosodium glutamate, soy sauce, and shredded ginger to marinate for a while.

2. Heat the pot, add mutton and stir-fry until the meat is cooked, add wild onions and stir-fry until the flavor is infused, and serve.

Tips

Health Tips:

It can provide rich protein, fat and other nutrients to the human body.

Stir-fried mutton

Ingredients

Ingredients: 300 grams of mutton, a stick of celery, half an onion, and a pepper

Seasoning : Salt, cumin powder, a spoonful of red wine, dark soy sauce

Accessories: 2 cloves of green onion, ginger, garlic

Method

Preparation (1) Mutton Marinate with cumin powder

(2) Cut the green onion into sections, slice the ginger, and flatten the garlic and set aside

(3) Cut the celery into sections, slice the onion, and cut the pepper into sections

Stir-frying process (1) Heat the oil and stir-fry the garlic. Add a little salt while stir-frying, add the pepper and celery and stir-fry. Fry for 8 minutes and set aside. (2) Add some oil to the pot, add a little salt to the oil, add onions and stir-fry until the onions are fragrant, then pour into the bowl with celery. (3) Heat oil in the pan, add salt, add green onions and ginger slices, stir-fry, add mutton, stir-fry, add a spoonful of red wine and a teaspoon of dark soy sauce. (4) When the mutton is 8 minutes cooked, add the celery and onions and stir-fry for a few times and you’re done~

Tips

Cumin powder is the key~ Mutton Zi It's very fragrant

Stir-fry the onion until it's a little more cooked to bring out the sweetness

If you use mutton slices or mutton chunks, it will look better. In addition, when marinating You can add salt and a little sugar

Question 7: How to cook meat so that it is tender and not old. Season the meat with starch before putting it in the pot to make it tender.

Question 8: How to make the meat of old mutton soft and tender? Cut into thin slices without the skin (cut across the muscle fibers), then add two tablespoons of papaya juice or pineapple juice to one pound of meat and marinate for more than an hour. Add a little starch and mix well. Stir fry with oil, or use a hot pot or steam it.

Question 9: How to grill mutton skewers so that they don’t grow old. I have been working in the barbecue industry, and I have some experiences I have summarized that I would like to share with friends who are also self-employed.

The tenderness of meat lies in many aspects; marinating, control of heat, and selection of main ingredients are the most important

Marinating mainly uses tender meat powder, the ratio is: 10 to 2 cooking wine, Chicken essence, salt, monosodium glutamate, pepper, dark soy sauce 10 to 1. This is the most suitable flavor and seasoning. Add too much "Greasy"

Heat. First use medium heat to roast until medium-rare, then use high heat to roast until medium-rare. The meat will be the most tender at this time. Cut the meat into slightly thin slices and it will be cooked in about 3 minutes. It is not advisable to roast it for too long, otherwise the meat will become tender. If it's hard or burnt, it won't taste good. Pork must be cooked until fully cooked before eating. Beef should not be roasted until fully cooked, otherwise the tenderness of the meat will be destroyed. Chicken wings should be boiled with water first to remove the fishy smell

Meat selection mutton: should Choose the meat from the ribs, loins, buttocks, and hind legs, as the meat in these places is the most tender.

Chicken: Any cut can be used for grilling.

Seafood: All kinds are available, but be sure to choose fresh ones.

2. Marinate

Chicken: No need to use homemade meat tenderizer, just soak it in lemon water and sprinkle some starch.

Method for marinating grilled chicken wings in a microwave oven: Prepare seasonings: mince ginger, onion, garlic, appropriate amount of soy sauce, sugar, salt, MSG, pepper, and spicy oil and mix thoroughly.

Make a cut in the middle of the chicken wings, pour in the seasonings, cover with plastic wrap, and refrigerate for 20 minutes or overnight to allow the seasonings to absorb.

Take out the chicken wings, apply oil and bake them in the microwave (bake on low heat for about ten minutes, please choose according to the different heat levels of the microwave oven).

Supplement:

It is better to use the oven. Use Lee Kum Kee's barbecue sauce to infuse the flavor, and then apply honey in the oven. The taste will be the same.

Seafood: No seasoning required. Otherwise, there will be no umami flavor

Remember: all the meat cannot be overcooked, 8 or 9 is enough.

These are the most important things. Just follow the above method. Please remember to rate it. This is my first time answering a question

Please add: Meat tenderizer powder is harmless to humans! Excessive amount is not harmful

Meat tenderizer is also called meat tenderizer. Its main function is to use protease to partially hydrolyze the elastin and collagen in meat, making the meat products taste tender but not tough and delicious. Fresh aroma effect. Due to its fast tenderization speed and obvious effect, it has been widely used in the catering industry. However, some masters are still wary of it, mistakenly believing that it is a chemical product that is not good for human health. Therefore, in actual application, it can be used as little as possible, or as little as possible, and as a result, it has been unfairly unfair

Question 10: How to remove the mutton smell when frying mutton, and how to make it delicious? Wow, I've already used up a whole pot, thank you. 5 points. How to remove the mutton smell with hawthorn. Put a few hawthorns into the pot and cook them together with the mutton, which can remove the mutton smell and make the mutton cook faster. How to remove the mutton smell with garlic: Add 25 grams of garlic when frying the mutton, stir-fry and add water to boil, and the mutton smell can be removed. How to remove the mutton smell with fresh bamboo shoots: Add 250 grams of fresh bamboo shoots to 500 grams of mutton, fry first and then stew to remove the mutton smell.