1, when cleaning, add some vinegar and a tablespoon of alum to the water, rub it for a few times, and then rinse it with clear water for a few times, and it will be clean.
2. Before cleaning, add some salt and alkali to the bought sewage to reduce its odor.
3. The washing effect with rice washing water is also very good.
4, washed with sauerkraut, just twice, its fishy smell can be basically eliminated.
5。 Your secret recipe can be washed with flour and vinegar several times.
Question 2: How to process raw sheep, what to cook, what to cook, and what seasonings and ingredients to mix.
Lots of mutton offal
Method daquan
& gt0 1
Hot and sour mutton offal soup
material
Ingredients: sheep liver, sheep blood, sheep head meat, sheep ears, sheep belly, ingredients: green onions, garlic, coriander, vinegar, salt, sugar, broth essence, pepper.
working methods
First, cut the cooked mutton offal separately.
Slice onion, parsley and garlic.
Boil a pot of boiling water, add all the main ingredients except sheep blood, salt, broth essence and white sugar and cook for 3 minutes, skim off the froth, add sheep blood and cook for 1 minute, and finally add onion, garlic, coriander, vinegar, pepper and sesame oil.
Tips:
Add more vinegar and pepper to the soup to make it fragrant and appetizing. Sheep blood is easy to cook. Don't overcook it, it will lose its crispness.
& gt02
Guogu mutton offal
material
Cooked lamb tripe150g, cooked sheep lung150g, cooked sheep liver100g, cooked sheep head100g, and fresh Flammulina velutipes100g. 3g of seasoning salt, 5g of monosodium glutamate, 5g of chicken essence, 5g of red bean paste 10g, Sichuan Dahongpao hot pot bottom material 1/4 bags, 50g of peanut oil, 2g of coriander, 5g of dried pepper, 20g of fermented soybean, 5g of onion ginger and 50g of sheep bone soup.
Practice 1, sheep belly, sheep liver, sheep lung and sheep head were cut into 0.3 cm thick slices respectively. Wash Flammulina velutipes.
2. Heat the base oil in the pot to 40% heat, add the bean paste, dried Chili, onion, ginger, lobster sauce and Dahongpao hot pot base, stir-fry the tripe, liver, lung and head of sheep for 2 minutes, add the broth, salt, monosodium glutamate and chicken essence to adjust the taste, and put them into the pot after boiling over high fire.
3. Bring the pan to the table with a torch. When serving, put the fresh Flammulina velutipes in the center of the pot and sprinkle with coriander.
Taste type
Tips:
trait
Beautiful appearance, delicious soup and endless aftertaste.
Production key
The broth used in this dish needs to be boiled with sheep bones to correct the taste.
& gt03
Mutton offal maoxuewang
material
Materials: 80g heart, 80g kidney, 80g abdomen, 80g lung, 80g liver and blood120g.
Accessories: 20 grams of chicken fir and 30 grams of fresh mushrooms.
Seasoning: 30g Chili sauce, 3g salt, 20g vegetable oil and 2g monosodium glutamate.
Exercise 1. Wash mutton offal (heart, kidney, belly, lung and liver), put it in a clear water pot and cook it until it is half cooked, then take it out and slice it;
2. Wash the termitomycetes for later use;
3. Heat the vegetable oil in the pot, stir-fry the Chili sauce until it is fragrant and bright, add the fresh soup to boil, add the mutton offal, sheep blood, mushrooms, termites, salt and monosodium glutamate to cook and season, and take the pot and plate.
Question 3: How to cook the whole set of sheep in water, the steps are as follows: First, prepare the ingredients.
1. Prepare a proper amount of sheep into the water first.
2. Separate the heart, heart and lung with a knife.
Cut these sheep into pieces with a knife and put them on a plate.
4. Add the right amount of water to the frying spoon.
5. After the water is boiled, pour the cut water into the frying spoon.
6. Add the right amount of soy sauce and salt.
7. Prepare onions and ginger and cut them into sections with a knife.
8. Pour the chopped onion and ginger into the frying spoon.
9. Add some pepper and fennel.
10. Cover the pot and cook for more than ten minutes.
1 1. Put the stewed water into a bowl.
12. Prepare a proper amount of coriander and chop it with a knife.
13. Sprinkle chopped parsley into a bowl and serve.
Question 4: How can I get the sheep out of the water? Blanch with boiling water before cooking, and it will be better to add some high-alcohol liquor to the water.
Question 5: How to get raw sheep into the water? Let's make mutton chop suey soup.
Main ingredients:
200 grams of mutton tripe, 200 grams of sheep fat intestine (large intestine) and 200 grams of mutton (fat and thin).
Accessories:
Sheep heart 100g
Seasoning:
Onion 15g ginger 10g pepper 5g star anise 10g coriander 20g salt 3g shrimp oil 50g sesame paste 100g monosodium glutamate 2g each.
Category:
* * * Diet recipes for working people in low temperature environment, health care and conditioning in winter, chills and chills in limbs, and qi and blood tonic and conditioning.
Taste:
The color is white and the soup is fresh. Although the taste is very strong, it is refreshing and not greasy.
Edible effect:
The content of protein and vitamins in animal drinking water is higher than that in meat, but the content of cholesterol is also higher than that in meat. Often cooked with the fat in drinking water, this dish has a high fat content and cholesterol content. Therefore, this dish is not suitable for arteriosclerosis, high cholesterol and middle-aged and elderly people.
Food practices:
1. Wash the fresh lamb tripe, degrease it, put it in a boiling pot, blanch it, take it out, put it on a chopping board, scrape the tripe, and wash it for later use; Wash the sheep fat intestines repeatedly, turn them over with chopsticks and tie them with ropes; Wash the sheep heart for later use.
2. Blanch the lamb tripe, intestines and hearts in a boiling water pot, blanch the bleeding bubbles, take them out and rinse them clean.
3. Change the water in the pot to boil, add mutton tripe, sausage, heart and onion, ginger slices, pepper, aniseed and salt, stew for more than two hours until soft and rotten, and take out the original soup for later use.
4. Cut the lamb belly into 3 cm long strips, the sheep fat intestine into inches, the sheep kidney into domino pieces, the sheep heart into thick pieces, and the coriander into the end for later use.
5. Put the soup pot on fire, add 500 grams of the original soup, then add the cut main ingredients, boil, skim off the floating foam, add monosodium glutamate, put it in a bowl, and add coriander powder, sesame sauce and marinated shrimp oil.
Question 6: How to cook the whole set of sheep in water: burn the sheep's head and hoof to remove the residual hair, and remove the residue from the intestines and abdomen and turn off the fire. After washing, cook with sheep heart and liver, remove bones and cut into strips or segments respectively. After the sheep lung is filled with the thin batter from which gluten is washed, it is also boiled in a pot and cut into long strips. Then cook all kinds of cut clinker in mutton soup for a while, sprinkle with garlic sprouts and coriander, and add red oil to eat.
Question 7: The practice of boiling sheep.
1. Prepare a proper amount of sheep into the water first. 2. Separate the heart, heart and lung with a knife. 3. Cut the heart, heart and lungs into pieces with a knife and put them on a plate. 4. Add the right amount of water to the frying spoon. 5. After the water is boiled, pour the cut water into the frying spoon. 6. Add the right amount of soy sauce and salt. 7. Prepare onions and ginger again. Cut into sections with a knife. 8. Pour chopped onion and ginger into the frying spoon. 9. Add some pepper and fennel 10. Cover the pot and cook for ten minutes. Put the stewed water into the bowl 12. Prepare a proper amount of coriander and chop it with a knife.
Question 8: What materials do you need to cook sheep in water? Ingredients: 1 fresh mutton offal (including sheep head, sheep tripe, sheep intestines, sheep hoof, sheep heart, sheep liver, sheep lung, coriander, onion, ginger, garlic sprout, refined salt, monosodium glutamate, red oil and mutton soup.
Method: burn the sheep's head and hoof to remove the residual hair, and turn over the intestines to remove the residue. After washing, cook with sheep heart and liver, remove bones and cut into strips or segments respectively. After the sheep lung is filled with the thin batter from which gluten is washed, it is also boiled in a pot and cut into long strips. Then cook all kinds of cut clinker in mutton soup for a while, sprinkle with garlic sprouts and coriander, and add red oil to eat.
Question 9: How to cook a whole set of sheep in water? Cook the intestines first, because intestines don't like to be cooked, then put them in one by one, and finally put the liver, heart, liver and stomach in the stomach!