Question 2: How to cook mutton in summer: * Ingredients: mutton (diced, I use the leg of lamb bought at Costco) celery (diced); * marinade: salt, cooking wine, raw powder; * Others: fresh small red pepper (diced), oil, salt, Jiang Mo, soy sauce, a little broth or water (optional), powdered water (optional). (The taste is fresh and spicy, and there is no special taste. I won't write down the specific dosage. Give it according to your own taste. Practice: 1, put salt and cooking wine in the mutton diced, and grab it evenly by hand. When sticky, add a proper amount of raw flour and grab it evenly for use;
2. Heat the pan, put the oil in, add Jiang Mo and diced pepper, stir fry, pour the marinated diced mutton, stir fry until the fire changes color, and take it out;
3. Stir-fry diced celery with oil in the pot (diced red pepper is not enough, you can add more at this time), release the fragrance, and add diced mutton to stir fry a few times; A, if you want to be a dish, you don't need to thicken it. After the above steps are completed, it will be delicious. You can also make stuffing into pancakes; B, if you want to make bibimbap, you need to add raw flour and water to thicken it (if there is not much soup in the dish, you can add some broth or hot water to thicken it). When the water is slightly dry, you can take it out of the pot and pour it on the hot rice. Simple, right? I look forward to your attempt.
Question 3: Mutton and what vegetables go well with jiaozi? Recommend leeks, carrots and celery. The method is detailed:
Mutton leek jiaozi
condiments
Onion salt
Leek soy sauce
Mutton vegetable oil
Pepper and eggs
Shisanwei chicken essence
Ginger carrot
Steps of yangjiaozi
1. Chop mutton into stuffing, pour in soy sauce and stir well.
2. Heat the star anise pepper in the vegetable oil, pour it into the mutton stuffing and stir well, then add salt, chicken essence, thirteen spices and pepper water and stir well (be sure to stir clockwise).
3. Add chopped green onion, ginger, carrot and leek in turn and mix well. Add 1-2 eggs according to the wet and dry conditions of dumpling stuffing and mix well.
4. Knead the flour into dough with water, cut it into long strips (preferably 2 hours in advance), cut it into small pieces, flatten it, roll it into a circle, and wrap it in jiaozi.
5. Boil the water in the pot and put it in the jiaozi. After the water boils, order cold water three times and it will be OK.
Mutton dumplings
The croissants are stuffed with radishes, which are cool and sweet, and have the effects of promoting digestion, clearing away heat and detoxifying. They are a perfect match with mutton.
food
Main ingredients: mutton 500g, pork 200g, carrot 500g, auxiliary materials: pepper 20, onion, ginger, peanut oil, 3 spoonfuls of oil and salt soy sauce.
step
1. Mutton is soaked in clear water for a period of time to soak out blood.
2. Rinse and cut into small pieces.
3. The ratio of pork to mutton is 3:7. Put the small pieces of pork and mutton with fat and thin alternately into a meat grinder and mince them into meat stuffing.
4. Soak a small amount of pepper in boiling water, cool and skim the pepper, leaving only pepper water.
5. Beat the water in half a bowl of pepper into the meat stuffing for 5-6 times, and draw water while beating.
Add soy sauce, salt, one teaspoon sesame oil and three tablespoons oil to the beaten meat stuffing and stir well.
Wash carrots
Cut into silk
8. After chopping, squeeze out the excess water by hand and put it with the meat stuffing.
Chop the onion and ginger, pour them into the meat stuffing and stir well together.
9. The ratio of flour to water is 2: 1, and water is poured into flour for many times to form soft dough. Wake up in half an hour, knead flour, add dosage, and roll skin.
10. jiaozi
1 1. Boil water and cook jiaozi.
skill
According to your own taste, you can add a small amount of pork to mutton and mince it together. Pork is oily, which can make meat stuffing more delicious. Of course, if you like the taste of mutton, you can also use pure mutton. If you don't like the taste of mutton, you can put more pork. We will follow the ratio of seven parts mutton to three parts pork.
Adding a little pepper water to the meat stuffing can remove the smell of mutton and make the meat stuffing more delicious. The prepared jiaozi has soup ~ ~
Radish is cold, mutton is warm, just neutral, and will not get angry in summer.
After chopping the radish, squeeze out a little water by hand, otherwise the good meat stuffing will be too thin to wrap.
Mutton celery dumplings
condiments
Mutton (moderate amount) celery (moderate amount)
condiment
Onion (right amount) ginger (right amount) soy sauce (right amount) oyster sauce (right amount) delicious fresh pepper powder (right amount) spiced powder (right amount) salt (right amount)
kitchenware
stewpot
1 Mix the stuffing first and chop the mutton into stuffing.
2 put it in a bowl, mince the onion and ginger and put it in the mutton stuffing.
Add three scoops of soy sauce, one scoop of fresh fragrance, one scoop of oyster sauce, one scoop of pepper powder, one scoop of spiced powder, two scoops of salt and two scoops of peanut oil.
4 twist hard.
5 celery is washed and chopped and put into gauze to wring out the water.
6 Add the mutton stuffing and stir well.
7 add water to the flour.
8. Mix the dough, 10 minutes later and knead it again.
9. Knead and prepare the lower surface.
10 rolled into dumpling wrappers.
1 1 wrap it up.
12 and then cook in the pot. ...& gt& gt
Question 4: What is the best way to eat mutton in summer? To avoid eating excessive internal heat in summer, it is recommended to cook or (cook) make cold slices to eat.
Question 5: The recipe of stewed mutton in summer:
1. Wrap aniseed, pepper, dried red pepper and fragrant leaves with gauze, tie the mouth tightly with cotton thread, cut onion and ginger into large pieces, and tie a knot with two intact coriander.
2. Wash the mutton and cut it into pieces as you like. Add cold water to the casserole and cook it over high fire.
3. After boiling, turn to low heat and skim off the floating foam.
4. Turn to medium heat and add yellow wine.
5. Add seasoning package, onion, ginger and coriander.
6. Turn to low heat after boiling
7. stew for an hour and season with salt
8. Just cook for another ten minutes, and add some coriander when eating.
Question 6: How to make mutton stuffing, jiaozi mutton and jiaozi?
Raw materials: mutton, pork, radish, onion ginger, pepper, oil, salt, etc.
Exercise:
1, and the ratio of flour to water is 2: 1. Pour water into flour for many times to form soft dough, and wake up for later use;
2. soak the mutton in clear water for a period of time, soak the blood out, rinse it clean and cut it into small pieces;
3. The ratio of pork to mutton is 3:7, and the small pieces of fat meat and lean meat are put into a meat grinder to be ground into meat stuffing;
4. Wash the radish, soak a small amount of pepper in boiling water, cool and skim the pepper, leaving only pepper water, and pump the water in a small bowl of pepper into the meat for 5-6 times while stirring;
5. Add soy sauce, salt, one spoonful of sesame oil and two spoonfuls of oil to the beaten meat stuffing, stir evenly, and cut the radish into shreds;
6. After chopping, take out the excess water by hand and put it with the meat stuffing. Cut the onion and ginger, pour them into the meat stuffing and stir them evenly;
7, wake up a good face, and take the dose;
8, "stuffing;
9. Boil water and cook jiaozi.
Tips:
1, add half of water bit by bit when kneading dough to make wet jiaozi noodles;
2. according to your own taste, you can add a small amount of pork to the mutton and mince it together. Pork is oily, which can make meat stuffing more delicious. Of course, if you like the taste of mutton, you can also use pure mutton. If you don't like the taste of mutton, you can put more pork according to your own taste.
3. Adding a little pepper water to the meat stuffing can remove the smell of mutton and make the meat stuffing more delicious. Jiaozi made has soup;
4, radish as stuffing, radish is cold, mutton is warm, just neutralized, and it does not get angry in summer;
5. After the radish is chopped, pull some water by hand, or the good meat stuffing is too thin to wrap.
Question 7: How to make mutton in summer.
300g of mutton, a little chicken essence, 2 shallots, 1 ginger, 5 cloves of garlic, appropriate amount of starch, 80g of cooking oil, 0.5 teaspoon of sesame oil, 0.33 teaspoon of cooking wine, a little pepper, 2 teaspoons of refined salt, and appropriate amount of fried white sesame seeds.
working methods
1. Wash and slice mutton, and wash and chop ginger, garlic and onion.
2. Marinate mutton with salt, chicken essence, cooking wine, pepper, water and starch.
3. Pour the oil into the pot. After ginger and garlic are fragrant, pour in mutton, stir-fry for a while until the mutton is cooked, sprinkle with white sesame seeds and chopped green onion, pour in sesame oil, stir-fry evenly and serve.
Question 8: Mutton and what makes mutton delicious in jiaozi? Ingredients: 200 grams of mutton.
Ingredients of mutton dumpling stuffing: onion100g, carrot150g.
Seasoning for mutton dumpling stuffing: pepper water 100g, oyster sauce 30g, peanut oil 20g, sesame oil 10g, salt 5g and a little sweet noodle sauce.
The stuffing practice of mutton jiaozi;
1 Preparation of Zanthoxylum bungeanum water: Zanthoxylum bungeanum10g, add one or two pieces of orange peel, pour in 200g of clean water, boil, cool and sieve to obtain Zanthoxylum bungeanum water.
2. Pour the pepper water into the mutton one by one and stir vigorously in one direction (about 4 or 5 times, about 100g pepper water is poured).
3, chopped green onion, add mutton and mix well, pour oyster sauce and peanut oil and mix well (even if the basic mutton stuffing is done).
4. Cut carrots into thick slices and steam them until soft (put them in the microwave for 4 minutes).
5. Chop into mutton and mix well. Add salt, sweet noodle sauce and sesame oil and mix well. The stuffing of mutton jiaozi is ready.
China eat net tips:
1, adding a small amount of pepper water to the meat stuffing can remove the smell of mutton and make the meat stuffing more delicious. Jiaozi made has soup; Pepper water is added to orange peel because it has a strong odor removal effect.
2. After the carrots are chopped, take out some water by hand, otherwise the good meat stuffing will be too thin to wrap.
Healthy eating:
Mutton is rich in vitamins and minerals, which can replenish essence and blood, promote blood circulation and make skin rosy. Its meat is tender, and its fat and cholesterol content is lower than that of pork and beef, so it can be used as a tonic in winter. Mutton is warm, which has the effects of benefiting qi and nourishing yin, warming the middle warmer and tonifying deficiency, appetizing and strengthening the body.
Carrots are sweet and flat; Entering the lung and spleen meridians; Has the effects of invigorating spleen, promoting digestion, moistening intestine, relaxing bowels, killing insects, promoting qi circulation and improving eyesight. Indications: loss of appetite, abdominal distension, diarrhea, cough, asthma with excessive phlegm and blurred vision.
Question 9: How can cooked mutton go bad in summer? Put it in a pot with plastic wrap and put it in the refrigerator for preservation.
Question 10: Mutton and what makes jiaozi nutritious and delicious. Recommend leeks, carrots and celery. The method is detailed:
Mutton leek jiaozi
condiments
Onion salt
Leek soy sauce
Mutton vegetable oil
Pepper and eggs
Shisanwei chicken essence
Ginger carrot
Steps of yangjiaozi
1. Chop mutton into stuffing, pour in soy sauce and stir well.
2. Heat the star anise pepper in the vegetable oil, pour it into the mutton stuffing and stir well, then add salt, chicken essence, thirteen spices and pepper water and stir well (be sure to stir clockwise).
3. Add chopped green onion, ginger, carrot and leek in turn and mix well. Add 1-2 eggs according to the wet and dry conditions of dumpling stuffing and mix well.
4. Knead the flour into dough with water, cut it into long strips (preferably 2 hours in advance), cut it into small pieces, flatten it, roll it into a circle, and wrap it in jiaozi.
5. Boil the water in the pot and put it in the jiaozi. After the water boils, order cold water three times and it will be OK.
Mutton dumplings
The carrot stuffed in the claw is cool and sweet, which has the effects of digestion, heat clearing and detoxification, and is a perfect match with mutton.
food
Main ingredients: mutton 500g, pork 200g, carrot 500g, auxiliary materials: pepper 20, onion, ginger, peanut oil, 3 spoonfuls of oil and salt soy sauce.
step
1. Mutton is soaked in clear water for a period of time to soak out blood.
2. Rinse and cut into small pieces.
3. The ratio of pork to mutton is 3:7. Put the small pieces of pork and mutton with fat and thin alternately into a meat grinder and mince them into meat stuffing.
4. Soak a small amount of pepper in boiling water, cool and skim the pepper, leaving only pepper water.
5. Beat the water in half a bowl of pepper into the meat stuffing for 5-6 times, and draw water while beating.
Add soy sauce, salt, one teaspoon sesame oil and three tablespoons oil to the beaten meat stuffing and stir well.
Wash carrots
Cut into silk
8. After chopping, squeeze out the excess water by hand and put it with the meat stuffing.
Chop the onion and ginger, pour them into the meat stuffing and stir well together.
9. The ratio of flour to water is 2: 1, and water is poured into flour for many times to form soft dough. Wake up in half an hour, knead flour, add dosage, and roll skin.
10. jiaozi
1 1. Boil water and cook jiaozi.
skill
According to your own taste, you can add a small amount of pork to mutton and mince it together. Pork is oily, which can make meat stuffing more delicious. Of course, if you like the taste of mutton, you can also use pure mutton. If you don't like the taste of mutton, you can put more pork. We will follow the ratio of seven parts mutton to three parts pork.
Adding a little pepper water to the meat stuffing can remove the smell of mutton and make the meat stuffing more delicious. The prepared jiaozi has soup ~ ~
Radish is cold, mutton is warm, just neutral, and will not get angry in summer.
After chopping the radish, squeeze out a little water by hand, otherwise the good meat stuffing will be too thin to wrap.
Mutton celery dumplings
condiments
Mutton (moderate amount) celery (moderate amount)
condiment
Onion (right amount) ginger (right amount) soy sauce (right amount) oyster sauce (right amount) delicious fresh pepper powder (right amount) spiced powder (right amount) salt (right amount)
kitchenware
stewpot
1 Mix the stuffing first and chop the mutton into stuffing.
2 put it in a bowl, mince the onion and ginger and put it in the mutton stuffing.
Add three scoops of soy sauce, one scoop of fresh fragrance, one scoop of oyster sauce, one scoop of pepper powder, one scoop of spiced powder, two scoops of salt and two scoops of peanut oil.
4 twist hard.
5 celery is washed and chopped and put into gauze to wring out the water.
6 Add the mutton stuffing and stir well.
7 add water to the flour.
8. Mix the dough, 10 minutes later and knead it again.
9. Knead and prepare the lower surface.
10 rolled into dumpling wrappers.
1 1 wrap it up.
12 and then cook in the pot. ...& gt& gt