Characteristics: yellow color, crispy skin and tender meat, spicy and fresh

Raw materials: fat fat lamb (about 5 pounds)

Ingredients: 6 eggs, ginger, onion, garlic, cumin, refined salt, vinegar, pepper, a small amount of starch

Production process: 1, wash and slice the mutton; 2, marinate the mutton for half an hour in salt; 3, will be egg Break the egg and starch into a paste, add ginger, green onion and other seasonings, mix thoroughly, and then the modulated egg mixture evenly coated in mutton; 4, the old oil (cooked oil) frying and pouring on the mutton can be.

Chef's point of view:

The key to this dish is the knife skills, cut lamb must be in accordance with the meridian of lamb under the knife, lamb should be cut thin only easy to cook easy to taste.

The secret of good taste:

After eating the mutton, add a little bit of green vegetables in the remaining soup, the flavor is absolutely fragrant and refreshing, mouth and mouth.

A tip:

Eating lamb helps to maintain a healthy body shape. Lamb is an ideal source of carnitine, which is a substance similar to amino acids that helps the cells "burn" off excess body fat.

Carrying bad mutton

Raw materials

Mutton (700 grams), red bad (75 grams), green onion (1), ginger (1 slice), yellow wine (165 grams), sugar (45 grams), salt (a little), diamond powder (a little), broth (700 grams)

Procedure

One, the mutton is cut into pieces of 1 ? inches long by 1 inch wide, and then cut into pieces of 1 ? inches wide. sub. In a pot of boiling water put onion, ginger, noma mutton put into the Chuan a Chuan, to pull out the stink, take out and then wash clean. Second, open hot lard (300 grams) pot, lamb into the pot blanch, that is poured into the funnel, filter the oil, put good. Third, another hot lard pot, will be red bad, sugar, wine into the pot slightly fried, and then put the mutton into the slightly fried, and then add broth, salt burned crisp, that is, under the wet diamond powder thickening, start the pot on a plate that is good.

Cumin Lamb

Features

Texture soft and tender, spicy and salty, 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 cooking 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 and 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, pour into the meat, bamboo shoots, upside down, together with a little thickening, dripping sesame oil, out of the spoon that is complete.

Scallion-exploded mutton

Features Fragrant and tender, no sheep stink. (Beijing cuisine)

Raw materials

Lamb leg 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 knife pieces, which will turn into slices after stir-frying.

Second, Beijing onion pieces, raw oil (or lard), soy sauce, salt, wine, pepper powder, lamb shank slices mixed in a bowl.

Three, with raw oil, sesame oil, garlic (broken) choking pot to high heat, will be placed in a bowl of sliced lamb shanks, Beijing onions 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, start the pot.

Scallion exploded mutton

Features

Aromatic and tender, no sheep stink. (Beijing cuisine)

Raw materials

Lamb leg 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 knife pieces, which will turn into slices after stir-frying.

Second, Beijing onion pieces, raw oil (or lard), soy sauce, salt, wine, pepper powder, lamb shank slices mixed in a bowl.

Three, with raw oil, sesame oil, garlic (broken) choking pot to high heat, will be placed in a bowl of sliced lamb shanks, Beijing onions and other materials poured, with a large martial arts fire very quickly exploded a few times, and then add a little sesame oil, vinegar, and start the pot.

Vegetarian Lamb Stove

Time 25 minutes

Ingredients

Ginger 30 grams, Chinese herbs

Vegetarian meat 300 pieces

Seasoning

Salt 1 tsp, 1 tsp of monosodium glutamate, 3 tsp of wine

Sesame oil 3 tbsp

Chinese herbal medicine package: ginseng, angelica, Chuanxiong, licorice, wolfberries, Cinnamon

Tips

The ginger should be popped first in sesame oil so that the flavor comes out.

Practice

A. Rinse the veggie meat with water.

B. Stir fry the ginger in sesame oil in a hot pan.

C. Stir fry the veggie meat.

D, finally put down 2 bowls of water, Chinese medicine packet boil, and then put the seasoning, turn the heat down to cook 20 minutes.

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Lamb and winter melon soup

The soup has a light flavor, tender lamb, and fresh winter melon.

Ingredients

Main ingredient 150 grams of lamb, 150 grams of net winter melon. Accessories Fine salt, monosodium glutamate, pepper water, shaoxing wine, pepper, shredded green onion, ginger, coriander, lard, inner soup.

Making process

1, cut the lamb into small thin slices. Winter melon peeled and seeded and cut into thin rectangular slices, scalded with boiling water, cilantro cut into eight-minute-long segments. 2, the spoon into the broth, winter melon, add salt, pepper water, wine, monosodium glutamate, pepper, soup open when the lamb, shredded green onions, ginger, cilantro into the spoon, and then boiled, add a little lard, immediately out of the spoon in a bowl that is into

Roasted lamb

Raw materials lamb hind legs 3000 grams, 300 grams of green onions, 200 grams of celery

production process

1, leg of lamb chopped off the calf, in the leg inside diagonally cut cross flower knife, with cooking wine, refined salt, soy sauce, pepper, cumin granules, ginger, scallion, garlic marinade for 3 hours.

2, scallions cut into pieces, celery cut into pieces put on the leg of lamb, into the oven for 1.5 hours into

Zhongjing lamb soup

Basic characteristics of lamb fireba rot, soup fresh, and have on the disease after the cold, yellow but quenching has a better therapeutic effect.

Basic materials 500 grams of lamb. Ginger 250 grams, angelica 150 grams, pepper two grams, 50 grams of green onions, 20 grams of cooking wine, salt 3 grams.

Making process

Dang Gui, ginger with water to wash, cut into large pieces. Mutton boneless, pick off the fascia, into the boiling water to blanch the blood, fish out to cool, cut into 5 cm long, 2 cm wide, 1 cm thick strip. Casserole mixed with the right amount of water, cut lamb, angelica, ginger into the pot, after boiling on high heat, beat off the foam, and change to braised fire stew for 1 hour, mutton cooked into.

Shishan buckle mutton

Raw materials

Skinned cartilage mutton (to the best of the lamb belly meat) 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, pepper 2.5 grams, 25 grams of shaoxing wine, 50 grams of ginger, onion 100 grams of garlic 30 grams of palm oil, 1500 grams, 150 grams of second soup.

Procedure

1, the mutton skin hair scraping, the whole piece into the boiling ginger and onion water rolled to eight mature, fish out, drain the water.

2, a pot on high heat, under the palm oil, burned to 80% of the heat, the lamb pieces into the frying pan fried until slightly golden brown, poured into the strainer, and then put the water to bleach the oil.

3, high heat pot, pour sesame oil, ginger (pat), scallions, garlic, star anise, cinnamon, pericarp, southern (rot) milk, sauce, etc., push evenly, burst incense, then under the lamb block, splash into the Shaoxing 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 shell to drain out the original juice to be used.

4, the cooked lamb with skin cut into rectangles, skin to the bottom, meat to the face, neatly arranged in a bowl, add the original juice, steam until cooked, pour out the original juice, the lamb back into the plate, with the original juice plus two soups, wet cornstarch thickening, poured on the surface of the lamb, sprinkle a little deep-fried sesame seeds and scallions that is completed.

Features golden color, plate neat, meat crispy, lubricated and palatable, fragrant smell, very delicious.

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Fish Belly Hidden Lamb

Information

700 grams of fresh carp, 200 grams of net lamb 50 grams of mushrooms, 30 grams of bamboo shoots, 20 grams of cucumbers, 15 grams of red pepper, 10 grams of salt, soy sauce, 25 grams of cooking wine, 20 grams of vinegar, sugar

Making

The process

Will be cleaned and cleaned. carp whole fish pick bones and add seasonings slightly marinated; mutton, asparagus, mushrooms, etc. cut into rice granules, plus seasonings into the pot stir-fried fish belly; fish wrapped in lard and placed on the grill baked; red pepper, cucumber cut into thin julienne, placed in the baked fish belly can be.

Single County Mutton Soup

Features The ingredients are well thought out, finely crafted, richly flavored, and the broth is milky, not fishy, not stinky, mellow, not greasy, delicious, and has a tonic?

Information

500 grams of lamb. Pepper 5 grams, 5 grams of cinnamon, 5 grams of peel, 50 grams of coriander, 5 grams of grasshopper, 10 grams of ginger, 5 grams of Angelica dahurica, 10 grams of green onions 15 grams of refined salt, red oil 25?/td>

Production process

Wash and cut the mutton into long 10 centimeters, 3.3 centimeters wide, 3.3 centimeters thick block, the sheep bone smashing lay in the bottom of the pot, the top of the mutton, add water to more than the meat, the high flame Boil, skim the blood foam, decant the soup without. Add water, boil on high heat, skim off the foam. Add the appropriate amount of water, boil and then skim the foam, then put the mutton oil into a few moments to cook, and then skim the foam once. Peppercorns, cinnamon, Chenpi, grass nuts, good ginger, white mango, etc. with gauze wrapped up into a spice packet, together with ginger, scallion, fine salt into the pot, continue to cook with high fire until the lamb is eight mature, add red oil. Pepper water, cook for about two hours or so that is. At this time, the soup pot should always keep boiling, fish out the cooked mutton, top wire cut into thin slices, put into a bowl, sprinkled with parsley end that is into the broth. Chili oil, scallions can be installed flavor plate, lotus leaf cake in a large plate, and with the lamb soup on the table. Eat a little chili oil, lotus leaf cake sandwiched scallion, can be eaten with lamb soup.

Zhongjing Mutton Soup

Features Mutton fireba rot, fresh soup, and have a good effect on the cold after the disease, yellow face but quenching.

Raw materials

500 grams of mutton. Ginger 250 grams, Angelica 150 grams, pepper two grams, 50 grams of green onions, 20 grams of cooking wine, salt 3 grams.

Procedure

Angelica, ginger washed with water, cut into large pieces. Mutton boneless, pick off the fascia, into the boiling water to blanch the blood, fish out to cool, cut into 5 cm long, 2 cm wide, 1 cm thick strip. Casserole mixed with the right amount of water, cut lamb, angelica, ginger into the pot, after boiling on high heat, beat off the foam, and then braised fire stew for 1 hour, lamb cooked to become.

Shabu-shabu

Raw materials

750g lamb, cabbage, vermicelli, sugar and garlic

Production

Meat is removed from the tendons and bones and sliced into thin slices; sesame paste, pickled leeks and flowers, tofu in soy sauce, soy sauce, chili oil, shrimp marinade, sesame oil, shaoxing wine and monosodium glutamate (MSG) in appropriate amounts are mixed to form a flavorful sauce; the hot pot is added with broth to boil the meat, and then shabu-shabu to be cooked and served with a sweet and savory sauce.

Method:

1, mutton chopped blocks, flying water over cold, drain; red and white radish cut angle shape.

2, first half of the red and white radish in a pot, add water to boil, add the mutton and cook for 15 minutes, remove the mutton after cold, drain the water, turnip discarded.

3, sit in a pot on the fire, burst incense ginger, add lamb fried through, under the wine, that is, the seasoning, cinnamon, star anise and chili pepper into the boil after a slow simmer about 1 hour.

4, mutton stew after adding radish and chestnuts, and then simmer until the chestnuts are soft, you can add gravy ingredients on the plate.

Scallion explosion mutton ding

Features Mutton smooth and tender, fresh and fragrant not nasty, Wang oil package juice, after eating a lot of flavor.

Information

500 grams of lamb. 1 egg (weighing about 50 grams), onion: 100 grams. 20 grams of salt, 10 grams of soy sauce, 15 grams of wine, 15 grams of monosodium glutamate (MSG), 10 grams of wet starch, flowers

Making process

The lamb batch into 1.2 cm thick slices, two sides of the cross-hatched knife (depth of the meat thickness of 1 / 3), cut into 1 work centimeter long strips, and then cut into square dices, put into a bowl with salt, egg white, wet starch and stir well. The onion is divided into two, cut into 1.2 cm sections spare, take an empty bowl into the refined salt, soy sauce, wine, monosodium glutamate, wet starch and stir into juice. Frying pan into the peanut oil, on high heat until 60% hot (about 150 ° C), into the mutton diced, with a hand spoon scattered, b and then into the green onion stirring quickly fish out. The pan left a small amount of oil, with a high flame heat into the mutton diced, scallions stir-fried, then poured into the bowl of gravy stir-fry, dripping sesame oil, turning a few times, quickly out of the pot that is

[[i] Last edited by mxl on 2005-2-17 at 15:42 [/i]]

mxl 2005-2-17 07:07

Mxl 2005-2-17 07:07

Ingredients: 100 grams of lamb, 200 grams of round-grained rice, 50 grams of cabbage

Seasoning: wine, pepper, soy sauce, ginger moderate

Preparation: cabbage with hot water to soak softly, cut and wash, and to be used. Wash the mutton, put into the boiling water pot blanch, fish out, clean water, cut into small pieces, pots, add wine, pepper, soy sauce, ginger, mix well, marinate to taste, to be used. Polished round-grained rice with water, into the cooking pot, add the right amount of water, placed on the fire to boil, pour into the lamb pieces, dry tamarind, etc., and change the fire to cook to porridge, point into the salt, monosodium glutamate seasoning, can be used for food.

Functions: tonifying the kidney and liver, benefiting the blood to fill the essence, yang and strong heart.

Usage: Daily breakfast, 10 days for a course of treatment.

Application: for people with deficiency of liver and kidney, essence and blood.

Sour and spicy braised lamb

Sour and spicy braised lamb with sour and spicy flavor, is a characteristic of Hunan cuisine. The soup is thick, the meat is soft, hot and sour.

Ingredients:

Main ingredients: 1000 grams of fresh lamb.

Ingredients: 50 grams of pickles, 50 grams of coriander.

Seasonings: 25 grams of fresh red pepper, red pepper 5, 500 grams of lamb broth, 25 grams of green garlic, 15 grams of green onion knots, 15 grams of ginger, 50 grams of wine, soy sauce 30 grams of wet starch 50 grams of monosodium glutamate 1 gram of fine salt 1 gram of sesame oil 1.5 grams of cooked lard 75 grams.

Method: (1) will be fresh lamb clean, pick off the thick bone, branding to remove the fluff, into the cold water soaking scraping clean, and then under cold water pot boil about 20 minutes, remove the fishy flavor, fishing out chopped into 3 cm square block. Sour pickles and green garlic washed and cut into fine powder, fresh red pepper washed and remove the seeds cut into fine powder.

(2) frying pan on high heat, put cooked lard (50 grams), burned to eighty percent of the heat under the mutton pieces stir-fried, cooked into the wine, add soy sauce, salt, and then fried for 2 minutes.

(3) take a large tile bowl, with a bamboo grate bottom, will be sautéed lamb pieces, skin down neatly discharged on the grates, and then into the green onion knots, slices of ginger, red bell pepper, plus mutton broth, in the large fire after the boiling to a small fire simmering rotten, away from the fire after the onion knots, slices of ginger, red bell peppers, turn buckle in the ceramic plate.

(4) frying pan on high heat, put cooked lard (25 grams), burned to eighty percent of the heat into the sour pickles, fresh red pepper stir-fry, and then poured into the large tile bowl of the original soup, after boiling, put the green garlic, thickened with wet starch, sesame oil, poured on the top of the lamb block, the plate around the ornaments with washed cilantro that is.

Recipe Name: Poached Beef

Cuisine: Sichuan

Type: Healthy

Basic Characteristics Characteristics: Hot and spicy, suitable for winter

Basic Ingredients Ingredients: net beef loin and willow meat, garlic cloves, bamboo shoots, celery, ginger, garlic, Pixian bean petals, dried chili peppers, peppercorns, Szechuan salt, soy sauce, broth, wet starch, MSG, mixed oil. monosodium glutamate, mixed oil.

Beef transverse tendon cut into long 4 cm, 2.2 cm wide, 0.2 cm thick slices; garlic, celery cut into 10 cm long section, lettuce tip cut into slices; put a little oil in a hot pan, the dried chili peppers and peppercorns to remove the seeds in the pot slightly fried pot, shovel up in the plate chopped; frying pan placed on the fire, add the mixed oil to heat up the next garlic, celery, lettuce tip fried raw put salt, start the pot plate pad bottom; and then set the frying pan on high heat, under the mixed oil burned to 40% hot, put PI County bean paste stir-fried, plus ginger, garlic stir-fried, mixed with broth after boiling flavor, beat off the coarse residue, plus Sichuan salt, soy sauce stir-fried; beef with salt, wet starch yards well shaken loose in the pot, gently dispersed with chopsticks, to be the beef stretched cooked through, the soup thickened after the pot scooped in the dish, the chopped chili peppers, peppercorns sprinkled on the top, and then drizzled with the burned to seventy percent of the heat of the The oil mixture will be ready.

Recipe Name: Lamb Soup Pot in Winter

Cuisine: Sichuan

Type: Chinese Cuisine

Basic Characteristics: Yellow color, crispy skin, tender meat, hot and spicy

Basic Ingredients: Fatty Lamb (5 pounds or so), 6 eggs, ginger, onion, garlic, cumin, salt, vinegar, peppercorns, and a small amount of cornstarch for the street

Making Process: 1. > Production process: 1, the mutton washed and sliced; 2, marinate the mutton with salt for half an hour; 3, the eggs will be broken plus starch stirred into a paste, add ginger, onions and other seasonings, mix thoroughly, and then will be modulated egg mixture evenly coated in mutton; 4, the old oil (cooked oil) frying pouring on the mutton that

Recipe Name Boiling Mutton

Cuisine Sichuan

Originally from Sichuan

Recipe Type Chinese cuisine

Recipe name boiling lamb

Originally from Sichuan

Originally from Sichuan

Originally from Sichuan

Originally from Sichuan

Type Chinese Kitchen Dishes

Basic Characteristics Yellow color, crispy skin, tender meat, spicy and fragrant

Basic Ingredients Fatty mutton (5 pounds)

Ingredients: 6 eggs, ginger, onion, garlic, cumin, salt, vinegar, pepper, a small amount of cornstarch Preparation: 1, wash the mutton and cut into slices; 2, marinate the mutton for half an hour in salt; 3, crack the eggs and add the starch to make a paste. Starch into a paste, add ginger, green onion and other seasonings, mix thoroughly, and then the modulated egg mixture evenly coated in mutton; 4, the old oil (cooked oil) frying and pouring on the mutton can be. Chef's point: the key to this dish is the knife skills, cut lamb must be in accordance with the meridian of lamb under the knife, lamb should be cut thin only easy to cook easy to taste. Tasty tips: After eating lamb, add a little green vegetables in the remaining soup, the flavor is absolutely fragrant and refreshing, mouth and mouth. Teach you a trick: Eat lamb to help maintain a healthy body shape, lamb is the ideal source of carnitine, this and amino acids similar to the substance can help cells "burn" off the body's excess fat. From:Tianfu Morning Post

Recipe name old fire soup

Type of specialty soup

Basic materials sheep tail bone (even tail) 1, lamb chop meat 550 grams, 8 grams of yellow essence, wolfberry 5 grams.

Ingredients: 2 slices of southern ginger, 2 tomatoes, 1 rock sugar, 50 milliliters of cooking wine, a few drops of soy sauce, sesame oil, a little salt. Production methods: 1, sheep tail bone, mutton chops wash off the blood, drained, chopped pieces. 2, the bones, meat and southern ginger together in a frying pan to fry dry, later poured into the cooking wine, soy sauce, and then fry a little. 3, add appropriate amount of water to the pot, throw down the sugar. When the water boils, skim off the floating foam on the surface and transfer to a casserole dish. 4, yellow essence, goji berries into the casserole, boiled over moderate heat until the meat is cooked and rotten. 5, when consumed, remove the dregs of the yellow essence, seasoned with salt, drops of sesame oil. Tomato slices accompanied by food.