〖Material〗3000g of mutton, 6000g of mutton skeleton, 750g of mutton oil, 100g of ginger, 250g of green onion, salt, cooking wine, appropriate amount.
〖Practice〗Cut the meat into large pieces, with the sheep skeleton with water, and then soaked in water for about 1 hour and then fished out; sheep's oil washed and cut into cubes; ginger beat; onion pull knot; pepper, sinks brine spices with gauze, made of spice packets.
2, the sheep skeleton in a stainless steel bucket, add 60 pounds of water, boiled over high heat, skimming foam, and then into the lamb oil diced, ginger, green onions, pour wine, cooking over medium heat for about 2 hours, into the spice packet, cook for about 1 hour to the flavor overflow, into the lamb block, change to a small fire to cook for about 5 hours, seasoned with salt, will be out of the lamb to cool, and another will be the surface of the soup skimming the floating oil and stay, that is, the mutton broth.
Simmering know-how:
1, first of all, to select the fresh goat meat, so that cooked out of the stink will be a lot smaller, after all, some of the goat with the stink itself is very heavy, even when cooking, and then how to get rid of it is no way to get ready for the goat meat repeatedly rinsed and cleaned with a knife and cut it into small pieces, and then poured into the pot of the right amount of water, add a little bit of rice vinegar, and finally Put the cut lamb into the pot, open the fire for stewing, so that blanching is mainly to remove the blood foam inside the lamb, but also an important step to remove the stink.
2, the blanched lamb fished out, rinsed with cold water to drain, and then in the pot pour into the right amount of cooking oil to heat, into the ready ginger and garlic minced incense, pour into the mutton to stir-fry, add the right amount of water, put inside the wine and peppercorns for steaming for an hour, this time there is no need to cover the lid of the pot, such as mutton inside the stench of the air slowly, so that the soup inside the stench of the air. So that the soup inside the stink will be much smaller.
3, stewing half an hour, must remember to cut into the white radish pieces, it is not only able to remove the stink, but also make up for the lack of vitamins and other nutrients in the mutton, enhance the fresh taste of mutton soup, drink will not be too greasy, but also able to improve the nutritional value of mutton soup, so at home when stewing mutton soup, add a little carrots is really necessary, but also the key to a good taste of mutton soup. The key to a good lamb soup.
High-oven bakery buns practice:
〖Material〗medium gluten flour 600g, water 300g, yeast 2 small spoon, baking powder 5g, sugar 25g, olive oil 20g, salt 15g, a number of white sesame seeds, sugar water moderate.
Practice〗Knead the ingredients into a large dough, cover with a damp cloth, and let it rest for about half an hour to ferment.
2, fermented dough rolled 0.8cm thick, 20cm wide rectangular crust, sprinkled with chopped green onion, a layer of salt, as well as a little pepper (note that if you do not like to eat salty can be done sweet, yo ), and then folded the sheet of dough probably with so many layers on the good.
3. After the dough has risen, take it out and cut it into bite-sized pieces.
4: Brush the surface of the dough with a layer of sugar water, cover with a plate of white sesame seeds, place in a baking dish, and let rise for about 20 minutes.
5. Preheat the oven to 180 degrees Celsius, and bake for about 20 minutes, then remove from the oven.
6, delicious large pancakes can be eaten, eat while hot and crispy ZanZanZan!
7, pay attention to put the yeast almost half an hour after you can do.