Only after a pass can the smell of mutton be removed.
To control the selection is to select fresh meat with reddish color and elastic touch; Then, turn off the cleaning. Wash off the fine hairs and impurities on the surface of the mutton with warm water, cut it into small pieces, blanch it, and then rinse it. Cooking is more important. When cooking, the methods to remove the smell of mutton are adding pepper, putting some cooking wine and vinegar, cooking with radish or tea, etc. Here are some cooking methods that can remove the smell of mutton:
Braised lamb leg1000g, chopped into small squares, blanched, removed blood foam, and rinsed with clear water; Heat the oil in the pot, add pepper, dried pepper, star anise, cinnamon, dried tangerine peel, ginger and onion, stir-fry until fragrant, add mutton, cook cooking wine and stir-fry for a while, then add bean paste, water, salt, monosodium glutamate, soy sauce, white sugar, aged vinegar and a few perforated carrots, boil over high fire, and stew over low fire; After the mutton is burnt, the ginger, onion and carrot can be eaten. The braised mutton is crisp, rotten and deboned, salty and slightly spicy, and fragrant.
In addition, when stewing mutton, wrap a little tea with gauze, cook it with mutton, and take out the tea bag after cooking to remove the smell; When burning mutton, put orange peel, which can not only remove the smell, but also increase the flavor of orange; Put a few walnuts or hawthorn with shells in the roast mutton, which can not only remove the smell, but also make the mutton cook faster; Boil mutton with clear water, and add a little garlic and thin pepper (thin paste made of Chili oil or Chili noodles and water) when eating, and the smell can also be reduced; Wash and cut the mutton, put it into a boiling water pot, then boil it to the boil according to the ratio of 0.5 kg of mutton to 0.5 kg of water and 0.5 m of vinegar, and take out the mutton to relieve the smell; When cooking mutton, 0.5 kg mutton is put into half a pack or1/3 packs of curry powder, which can also remove the smell.
Stir-fry 250 grams of clean mutton, cut into willow leaves, and size with salt, eggs, monosodium glutamate and raw flour; Cut green onions into horseshoes; Base the oil in the pot, and when the oil is hot, put the mutton in the pot; Stir-fry the mutton until it is half cooked, and bake it with rice vinegar. The amount of vinegar is about one thousandth of that of meat; Then add onion, ginger, soy sauce, sugar, cooking wine, fennel and other seasonings, and add green garlic or garlic paste when taking out the pot. Its fishy smell is greatly reduced and its taste is mellow. Base the oil in the pan, stir-fry the mutton with ginger and minced garlic until it is half cooked, then add the green onions, stir-fry with soy sauce, vinegar and cooking wine for a few times, and beat the sesame oil from the pan, which is delicious and has no fishy smell.
Question 2: How to cook mutton well? Materials for cooking mutton at home.
750g of mutton, 30g of onion and ginger, 30g of crystal sugar, 25g of sweet noodle sauce, 0/50g of yellow sauce/kloc-,seasoning package (2g of star anise, cinnamon, pepper, Miao Miao Xiang and licorice, 2g of meat fruit, dried tangerine peel, Amomum villosum and clove 1 .5g)/kl.
method of work
1, soak the mutton in clean water for 30 minutes.
2. Add water, yellow sauce, sweet noodle sauce, crystal sugar, refined salt, seasoning bag, onion and ginger (pat loose) to the pot and boil, and skim off the scum and dregs.
3. Cook the mutton in the pot until the meat is hard, then remove it. Put the broken bones in the pot, add the mutton, pour in the sauce, compact the meat, boil it over high heat, simmer for about 3 hours, add the mushroom soup, then boil it, remove the meat, and drain the soup.
4. Add sesame oil to the pot and heat it to 70%. Add mutton pieces and fry them thoroughly.
Tips
characteristic
Fat rotten and fragrant, tender in the outside and mellow in the entrance.
Operation prompt
After the mutton is put into the soup pot, boil it over high heat for about 30 minutes, and then simmer it over low heat. The fire should not be too big when frying mutton pieces.
Question 3: How to cook mutton? Rinse mutton with boiling water, take out water, wine, salt, onion, ginger, garlic, and 2-3 red peppers, stew in a pressure cooker for 40 minutes, then put in white radish pieces, stew for 10 minutes, and take out the pot. It's delicious and nourishing the stomach!
Question 4: How to cook mutton without the smell of mutton?
Method 1: put some carrots when burning mutton, and then add some seasonings such as onion, ginger and wine to burn together. Burning mutton with carrots can not only remove the smell of mutton, but also make up for the carotene and vitamins that mutton lacks. The mutton cooked in this way not only does not feel greasy, but also can improve the nutritional value of food.
Method 2: put some orange peel, almonds, red dates, etc. when burning mutton, which can also eliminate the smell.
Method 3: when burning mutton, put a small amount of mung beans, or you can go to the smell.
Drill holes in a radish and put it in a pot to cook with mutton, or put a few mung beans in the pot to remove the smell.
Boil the mutton with clear water, and add a little garlic and thin pepper (a thin paste made of Chili oil or Chili noodles and water) when eating, which can also reduce the smell.
When burning and cooking mutton, pour some rice vinegar or add a certain amount of curry powder into the boiling water pot, and cook until the pot is boiled, and the smell can be eliminated. Fried mutton
Add rice vinegar to roast mutton until it is half cooked, then add seasonings such as onion, ginger, soy sauce, white sugar and cooking wine, and add green garlic or mashed garlic when taking out the pot to remove the smell of mutton.
After the oil is hot, first use ginger and minced garlic in a wok, then pour the mutton into the wok until it is half cooked, stir-fry the scallion, soy sauce, vinegar, cooking wine, etc. for a few times, and add a little sesame oil when taking out the wok. The mutton made in this way is not only tasteless, but also delicious.
Respondent: Rose Welsh Onion-Juren Level 5 1- 13 20:5 1
Revision reply: Rose Welsh Onion, the reply you want to revise is as follows: The integral rule is closed.
How to get rid of mutton smell
Method 1: put some carrots when burning mutton, and then add some seasonings such as onion, ginger and wine to burn together. Burning mutton with carrots can not only remove the smell of mutton, but also make up for the carotene and vitamins that mutton lacks. The mutton cooked in this way not only does not feel greasy, but also can improve the nutritional value of food.
Method 2: put some orange peel, almonds, red dates, etc. when burning mutton, which can also eliminate the smell.
Method 3: when burning mutton, put a small amount of mung beans, or you can go to the smell.
Drill holes in a radish and put it in a pot to cook with mutton, or put a few mung beans in the pot to remove the smell.
Boil the mutton with clear water, and add a little garlic and thin pepper (a thin paste made of Chili oil or Chili noodles and water) when eating, which can also reduce the smell.
When burning and cooking mutton, pour some rice vinegar or add a certain amount of curry powder into the boiling water pot, and cook until the pot is boiled, and the smell can be eliminated. Fried mutton
Add rice vinegar to roast mutton until it is half cooked, then add seasonings such as onion, ginger, soy sauce, white sugar and cooking wine, and add green garlic or mashed garlic when taking out the pot to remove the smell of mutton.
After the oil is hot, first use ginger and minced garlic in a wok, then pour the mutton into the wok until it is half cooked, stir-fry the scallion, soy sauce, vinegar, cooking wine, etc. for a few times, and add a little sesame oil when taking out the wok. The mutton made in this way is not only tasteless, but also delicious.
Question 5: How to cook mutton in Yueshengzhai 1. Sheep loin, yellow wine, old Beijing yellow sauce, soy sauce, onion, ginger, pepper, cinnamon, star anise, fragrant leaves, tsaoko, Amomum villosum, nutmeg, angelica dahurica, fennel seed, dried tangerine peel, crystal sugar, salt, soup stock and clear water. 2. Sesame cake raw materials; Flour, white sesame, sesame paste, soda, dry yeast, warm water, pepper, fennel, sesame oil, peanut oil and salt. Skin dip; Soy sauce, flour, water. 3. Put 40 grams of yellow sauce into the basin.
4. Pour 2000ml of water and mix well. 5. Let the stirred miso soup stand for 3-4 hours until it is precipitated. After the miso soup is precipitated, only the clear miso water on it is poured into the soup pot, and the remaining miso residue and precipitate are not discarded. 6. Add an appropriate amount of old soup to the soup pot, and then pour in rock sugar and spices. 7. Put the chopped green onion and old ginger slices into the soup pot and boil. 8. After the soup is boiled, pour in the right amount of Shaoxing yellow wine, sprinkle with the right amount of salt, and then pour in a little soy sauce to taste. 9. Add water to another pot and add mutton to boil. 10. After the water boils, skim the foam and cook for 5 minutes, then take out the mutton. 1 1. Put the boiled mutton into the boiling soup pot, cook it with mild sauce for two hours, then turn off the fire and soak the cooked mutton in the soup pot for 5-6 hours. 12. Take out the drained miso soup, heat it in another pot, inject cooking oil and heat it to 60% to 70%, then add the mutton with good sauce and fry it again. 13. fry the mutton until the water vapor on the surface is slightly dry. 14. After the mutton is fished out, it can be eaten on the table by slicing it with a thin knife. 15. Cooking of sesame seed cake; First, bake pepper and fennel in a pot and let them cool. 16. Beat it into powder with a pulverizer or roll it with a rolling pin. 17. First, stir the sesame paste with 50% sesame oil and peanut oil. Then pour in the cooked pepper fennel noodles, then sprinkle with the right amount of salt and mix well. 18. Add soda and dry yeast to the flour. 19. synthesize soft dough with warm water. 20. Bake the dough 10 minutes after it is closed. 2 1. After baking, spread it into thin slices by hand, and then evenly spread the sesame paste with good taste by hand. 22. Then roll up the dough piece and pull it into eight uniform dough pieces. Fold the two ends of the dough pieces by hand, wrap them and knead them firmly, and then put them on the chopping board with the interface facing down and the smooth surface facing up. 23. Press the pancake dough with the sauce one by one, apply a thin layer of batter made of flour, soy sauce and water with a brush on the surface, and then pat sesame seeds. 24. Put sesame seeds face down in the pancake pan and bake for 10 second, then turn over and bake for 10 second. 25. When the sesame seed cake is slightly stiff, it can be put into the baking tray. 26. Bake for 10 minutes with the upper and lower firepower of 220-230 degrees. 27. Serve it with roasted mutton. When you eat it, break the hot sesame seed cake and put it in the roasted mutton. 28. Jingweier sesame seed cake, with roast mutton from old Beijing in it, tastes wonderful and unforgettable. 29. Characteristics of roasted mutton; The skin is brownish red, the meat is soft, the aroma is rich, the taste is soft and rotten, the aftertaste is strange and delicious. 30. Characteristics of sesame seed cake; The color is brown, the smell is fragrant, the skin is crispy, the inside is soft, the sauce is rich, the pepper is attractive, and it is delicious when eaten hot.
Tips:
Warm reminder;
1, mutton must be fresh, the meat in the waist pit is the best, and it is ok without leg of lamb.
2. It's better to precipitate a good sauce soup for a long time. Both thin yellow sauce and dry yellow sauce can be used. After precipitation, only choose the thorough sauce water above, and do not precipitate at all. Soy sauce only plays a role in improving taste, and it must not be put too much.
3, 500- 1000 grams of mutton, the spices should not be too much, except star anise, cinnamon, pepper, fragrant leaves, each other can be 1 gram, too much medicine is too strong, but not beautiful.
4. After the brine is cooked, it is best to soak the mutton for more than 4 hours, so that the taste inside and outside will be even, the taste will be deep, and it will be more delicious.
5. When frying mutton, the oil temperature should be higher, and the soup should be drained before the meat is put into the pot to prevent explosion and splash. It is best to use oil-absorbing paper to absorb the soup on the surface. You don't need to use too much oil at home. When frying, you can turn it over with bamboo chopsticks. When frying, you can take it out until it is straight and slightly discolored, and the surface color is even. You can slice it after draining the oil and drying it slightly. You must use a thin knife with a sharp cutting edge, otherwise it will be fragile. It's not fragile when it's cool, but it will taste better when it's hot.
6, sesame seed cake with cooked pepper and fennel powder will taste more fragrant, and it can be done without adding it at home, but the smell will be much different.
7. When baking with a pancake pan, because the surface of the sesame cake is soft, it can only serve the purpose of shaping slightly, and then it can be baked. The baking temperature should not be too low, otherwise the sesame cake will dry and taste bad! High temperature can immediately lock in water, making it tender outside. ...> >
Question 6: How to stew mutton? Mutton stew is the most common and best way to eat. Its greatest advantage is that it can eat both meat and soup. The soup cooked with meat is very nutritious and is a good product for nourishing the body. Moreover, after being stewed, mutton is more ripe, tender and easy to digest. If you add appropriate traditional Chinese medicine or food that can play a complementary role in nutrition when stewing, the nourishing effect will be even greater. How to stew mutton? How to stew mutton is more delicious? The following is selected as your detailed introduction to the practice of mutton stew.
Stewed mutton with carrot
Recipe ingredients:
300g carrot, mutton 1 80g, water1200ml, 3 tsps cooking wine, onion, ginger and garlic powder1tsp each, appropriate amount of sugar and salt, and sesame oil12 tsp each.
Production method:
1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use;
2. Boil the mutton in boiling water, pick it up and drain it;
3. Take the oil pan, add 5 tablespoons of salad oil, and put the mutton into the fire and stir-fry until the color turns white;
4. Put carrots, water and other seasonings (except sesame oil) into a pot and boil them with high fire;
5. Turn to low heat and cook for about 1 hour, then turn off the fire, add sesame oil, and stew the mutton with carrots.
Tips:
1. This dish cannot be eaten with vermicelli, otherwise it will destroy the original efficacy;
2. Do not add sour food when cooking, otherwise it will destroy its efficacy.
Efficacy of this dish:
Tonify weakness, tonify qi and blood, and can tonify middle warmer and tonify qi, prevent cold hands and feet, help digestion and relieve cough after long-term consumption.
Stewed mutton with ginger and wolfberry
Recipe ingredients:
600 grams of mutton, 8 grams of ginger 1 large section and medlar.
Accessories: 2 tbsps of salt, 2 bowls of vinegar and cooking wine, 2 tbsps of oil.
Production method:
1. Wash the mutton and cut it into pieces, pour it into boiling water and add vinegar, blanch it to remove fishy smell, pick it up, brush the old ginger without peeling it, and crack it;
2. Heat the wok, add the vegetable oil, saute the ginger, stir-fry the mutton, add 8 bowls of water and cooking wine, boil the medlar, and simmer for about 1 hour;
3. When the meat is cooked and rotten, add salt to taste, turn off the fire, and stew the mutton with ginger and medlar. [eating zone]
Nutritional efficacy:
1. Mutton is a warming food, which can enhance physical strength, improve metabolism and body circulation, protect abdominal cavity, nourish kidney qi, and prevent and treat menopausal symptoms. Protein contained in mutton is high-quality complete protein, which is easily absorbed and utilized by human body.
2. Lycium barbarum can protect the liver and nourish eyes, enhance resistance, promote hematopoietic function, lower blood pressure and blood sugar.
3. Treat menopausal dizziness, panic and irritability, insomnia, chest fever, tinnitus and palpitations, night sweats, hot flashes and other phenomena.
Stewed radish with mutton
Recipe ingredients:
500g mutton, radish 1 000g, dried tangerine peel10g, cooking wine15g, 20g onion, 6g ginger, 3g salt and monosodium glutamate1g..
Production method:
1. Wash radish, peel and cut into blocks, wash mutton and cut into strips or blocks, wash dried tangerine peel, wash ginger and break it, wash onion and cut it into sections;
2. Put the mutton and dried tangerine peel into the pot and boil it with strong fire, skim off the floating foam and use it instead.
3. Add radish, ginger, onion, cooking wine and salt, stew until the radish is cooked, add monosodium glutamate, put it in a bowl, and stew the radish with mutton.
Features of this dish:
The meat is elegant, and the fire is rotten and delicious. Radish is soft and rotten, and its fragrance is light.
Efficacy of this dish:
It has the effects of clearing phlegm and relieving cough, warming the middle warmer and benefiting qi.
Stewed mutton in Ningwu, Shanxi
Mutton stew is a traditional food of people in northwest Shanxi for thousands of years. However, compared with other places, the stewed mutton in Ningwu, Shanxi has a different flavor. Because, it takes more than one procedure to make it. Specific practices are as follows:
Recipe ingredients:
Mutton, carrot, soy sauce, salt, onion, ginger, fennel and pepper.
Production method:
1. Chop the mutton into three-pointed pieces, blanch them thoroughly in a boiling water pot, take them out and put them in a cold water pot, then cut the washed carrots into pieces, put them in a mutton pot, and add soy sauce, salt, onion, ginger, fennel and pepper;
2. Put the pot on a strong fire and heat it. After the pot is boiled, switch to a warm fire and stew until it is cooked.
Features of this dish:
It tastes soft, rotten and sweet, with endless aftertaste.
Stewed mutton with Haima Rehmannia glutinosa
Recipe ingredients:
250g of fresh goat meat, 20g of hippocampus10g, 20g of prepared rehmannia root, 5g of ginger10g, 5 pieces of jujube, and appropriate amounts of cooking wine, salt and monosodium glutamate.
Production method:
1. Mutton is cut clean, washed and cut into pieces, and fried with ginger, hippocampus, ... > >
Question 7: How can mutton be cooked badly? Such as stewed mutton, is cooked on a small fire. Before cooking, cut the mutton into square pieces and blanch it with boiling water to remove blood foam and impurities. At this time, the fiber of mutton is in the contraction stage, so it is necessary to move it to medium heat, add auxiliary materials, cook for a while, then move it to low heat, and cook it on low heat to gradually extend the contracted fiber of mutton. When the mutton is almost cooked, add seasoning and stew until cooked, so that the stewed mutton is good in color, flavor and shape. If you cook with high fire, the mutton will appear irregular in appearance. In addition, there will be a lot of mutton residue in the soup, which will cause the broth to be turbid, and it is easy to form a cooked surface, which is still chewy inside. Therefore, dishes with large pieces of raw materials should be cooked with small fire.
Question 8: How to cook braised mutton? Mutton is cut into large pieces, thick and square, because mutton needs to be stewed on low fire for a long time, and the square thick pieces are evenly heated, so that the meat is not easy to crisp and the flavor is easy to preserve.
1: Put the mutton in cold water and bring it to a boil with strong fire. When cooking, add a large piece of flattened ginger. After boiling, skim off the foam on it, and then pick up the mutton for further processing.
2. Start the oil pan, and the amount of oil depends on your preference. If there is more oil, the meat will be more fragrant, and it is not easy to lose its flavor if you can't finish it at once, because there is a layer of oil on it.
3: When the oil is 80% hot, pour in the mutton and stir-fry it for a few times, then add a lot of yellow wine to see how much mutton there is. I usually buy the whole front leg to burn the mutton, and add about half a bottle of yellow wine. How much wine to add to the mutton is a secret skill.
4. After adding wine to give out the fragrance, add soy sauce. Note that it must be soy sauce, not soy sauce, or other unknown soy sauce. After the dark soy sauce is added, add the soy sauce. Soy sauce is colored with sauce flavor, while soy sauce is salty.
5: After adding soy sauce, you must add sugar. Braised meat, add more sugar, which is the key to taste delicious. But don't add too much, or it will spoil the whole pot of meat if it is too sweet.
6. At this time, we need to add the soup when we just cooked mutton. How much to add is also according to our own preferences. I add quite a lot, because my son and I like to mix rice with juice.
7: At this time, cinnamon and clove should be added, and then spiced star anise should be added. Don't add too much clove and star anise, which will completely cover up the flavor of mutton itself. This is the most common reason for failure.
8: Cook it slowly with a small fire, add a little monosodium glutamate when it is almost the same, and then simmer for a while until the softness and hardness of mutton satisfy you.
Little TIPS:
1: It's best to cook this dish in a casserole, so that the mutton tastes the most fragrant and strong.
2: If you use green garlic strips to burn together, the taste will add a garlic flavor.
Question 9: How to cook mutton to make it delicious?
1, wash mutton or lamb chops and blanch the blood with boiling water;
2, put vegetable oil in the pot, add white sugar to boil the sugar color, stir-fry the sheep meat to the highest color, and pour it into the casserole;
3. Add ginger, onion, hot water, soy sauce, salt, cooking wine and dried Chili;
Aniseed, pepper, licorice, cinnamon, fennel, dried tangerine peel and sand.
Semen, Flos Caryophylli, Fructus Crataegi, Fructus Jujubae, and Fructus Lycii are put into a casserole L,
Put a spoonful of post-Hou sauce (no need to put it);
4, stew slowly for one or two hours, before eating, you can add carrots, white radishes, potatoes, gluten and so on.
Braised mutton hot pot soup is rich in color, crisp and not bad. When eaten in winter, it can not only enjoy the fun of gathering around the stove, but also nourish and keep fit, generate heat and avoid the cold.
Braised mutton hot pot is fat but not greasy, the soup is red but not spicy, original and pure. Oh, my god, I'm starting to sound a bit like an old Chinese doctor. But delicious food, look at tips-how steel is tempered, and you will know how saliva is generated!
There are many things about braised mutton, such as temperature, auxiliary materials, ingredients and eating methods. Some old diners summed up that braised mutton is "chewy, chewy and crisp, crisp and rotten, and it tastes good in one bite". With a spoonful of fresh soup, I feel relaxed and happy.
Braised mutton, with tender meat, fresh taste, mellow soup and low price, was well received by diners from all walks of life and soon became popular in Mu Ye. Braised mutton soon spread all over the Central Plains and broke into Kyoto, becoming a famous new product of Henan cuisine. In the heyday of 1995, Xinxiang, Zhengzhou and other places even appeared a strange landscape of "there are no sheep in the morning market today".
Braised mutton is also very popular in Beijing, but now it is a little secluded in the countryside with the contention of a hundred schools of thought in the catering industry. But the number of people who love it is by no means small. Winter is coming, and I believe that the opportunity to be a braised merchant is coming again!
The practice of braised mutton should also be "three stresses": meat, seasoning and soup.
1. The so-called "talking about meat" means being very particular when choosing mutton. The selected mutton is the most nutritious part of the whole sheep, such as the hind leg, the upper brain and the fork. At the same time, in order to ensure the tenderness of the sheep, the weight of the selected sheep is controlled at13-15 kg; In addition, the source of sheep should choose Yudong sheep with soft meat;
2. "seasoning" means that there are more than 30 kinds of condiments used in processing, and their main ingredients are Chinese herbs and spices, which can effectively remove the smell and increase the flavor;
3. "Talking about soup" is made from the main bone of big sheep and tapping the main bone with oil temperature and fire, and the soup is delicious.
Fried Lamb with Cumin
Features soft texture, spicy and salty, and strong cumin flavor.
Raw materials?
300g of mutton, 50g of cumin 1 5g, 50g of bamboo shoots, 50g of oil1500g (about 75g), 20g of cooking wine, 0g of salt15g of sugar15g, 30g of eggs, 7g of monosodium glutamate and 30g of spicy paste.
The production process?
1, sliced mutton in a bowl, add eggs, starch, noodles, and paste evenly. 2, spoon oil, wait until the oil is five-ripe, cut the meat slices, put the bamboo shoots and pour them out together. Leave the oil in the original spoon, add spicy paste, salt, sugar, monosodium glutamate, cooking wine, cumin and soup, pour in sliced meat and bamboo shoots, stir the spoon, pour sesame oil, and serve. ?
Braised Lamb in Brown Sauce
Characteristic mutton is rich in nutrition. As long as it is cooked properly, its smell can be removed and its taste can be preserved. The vegetable soup has delicious fresh meat, ruddy color and rich aroma.
Raw materials?
500 grams of lamb rib. Ingredients: 20 grams of carrot and 50 grams of green garlic. Seasoning; 30 grams of soybean oil, 30 grams of white wine, 40 grams of Shaoxing wine, 5 grams of Chili sauce, 2 grams of soy sauce 10, 2 grams of sugar, 20 grams of ginger slices with scallions and 4 star anise.
The production process?
Cut and match: wash the lamb rib and cut it into 4 cm square pieces. Put it in a pot, add a proper amount of water, add a little onion ginger slices and white wine, boil it, blanch it for about 1 min, then take it out and wash it in clear water. Wash carrots and slice them. Cooking: heat the wok, add soybean oil to heat it, add onion and ginger slices to stir-fry until fragrant, and then add mutton
Stir-fry, then stir-fry with Shaoxing wine and sugar 1 min.
Xiexi mutton chop
Features lamb chops are tender outside and crisp and fragrant.
Raw materials?
Lamb chops 12, vermicelli 1 00g, scorpion 12, eggs1each, a little flour and sesame seeds, paper flowers 12, monosodium glutamate and salt and pepper.
The production process?
1, chop the lamb chops into 6 cm long pieces, put the seasoning in the pot and cook them, take them out and pat them evenly with flour. Spread the egg liquid evenly on each lamb chop, sprinkle with sesame seeds and stick them firmly for later use. 2. Put it in the wok ...... > >
Question 10: How to cook braised mutton is the best mutton?
1000g
soy
Banwan
crystal sugar
10g
ginger
a piece
eight angles
one
cinnamon
a piece
dry red pepper
five
myrcia
several
cooking wine
a little
scallion
Five grams
Chinese date
Three pieces
beer
jarful
garlic leaves/shoots
10g
The practice of braised mutton
Add water to the pot, add chopped ginger, boil the water, add mutton and blanch it, and scoop it up for later use.
Put an appropriate amount of cooking oil in the pot, add rock sugar, let it melt on medium heat, add ginger on low heat, stir-fry the onion a few times.
Continue to add pepper, cinnamon, fragrant leaves, star anise and red dates, stir-fry for a few times, then add blanched mutton and stir-fry, and turn on the fire.
Slowly add half a bowl of cooking wine, continue to stir fry over high fire, add about half a bowl of soy sauce, stir fry and color, and add a bottle of beer.
Add water until there are no ingredients, cover it with high fire and boil it, then simmer for at least one and a half hours, and sprinkle with green garlic before taking out the pot.
Tips
Adding beer is a good way to remove the smell of mutton. Is it very simple? Then do it quickly!
The main reason for using rock sugar instead of brown sugar is that rock sugar is cold, which can weaken the heat of mutton. Be sure to remember to add enough beer and water for the first time, and add water halfway, which will greatly discount the taste.