Mutton is a very popular meat in my country. During the holidays, everyone will buy some beef, mutton and pork to make a table of delicacies for the family to enjoy. As for how to cook mutton to make it delicious? Follow me to find out!
Mutton recipe 1. Cumin mutton
Ingredients: mutton slices; onions; egg whites ; Chives; Cumin grains; Cumin powder; Soy sauce; Sugar; Salt; Cooking wine.
Cumin mutton is made from lamb hind leg meat, coriander leaves, cumin, and various condiments. Mutton meat is tender, easy to digest, and has high protein content. Cumin has the effects of regulating qi, appetizing, expelling wind and relieving pain. This dish has the characteristics of soft and tender texture, spicy and salty aroma, and rich in nutrients.
Cumin mutton recipe and steps
1. Prepare materials.
2. Cut the mutton into thin slices (mutton rolls from shabu-shabu can also be used), rinse with water for five minutes to remove the blood, then add egg white and cooking wine, mix well and marinate for 20 minutes. Cut the onion into thin slices and cut the chive into 3-4 cm long segments and set aside.
3. Heat the wok until you can feel obvious heat when you put your hand over it. Then add an appropriate amount of oil, put in the mutton slices and quickly spread them. Fry until the meat slices change color and then serve out.
4. Heat the remaining oil in the pot again. When it is 40% hot, add onions and stir-fry until fragrant. Then add the previously fried mutton slices, pour in soy sauce, cumin grains, salt and sugar. Mix well and stir-fry until fragrant. Finally, sprinkle with cumin powder and chive segments and mix well before serving.
5. Cumin mutton is a very popular dish in food stalls. It is dry, crispy and tender. It is great with wine and rice.
Cumin mutton dietary characteristics
1. It is an important condiment with an aromatic and strong smell. It is suitable for meat cooking, regulates qi and appetite, and can dispel wind and relieve pain.
2. Cook mutton together to regulate qi and appetite, expel wind and relieve pain, warm and nourish qi and blood.
3. Meat (hind leg): Mutton meat is tender and easy to digest. It is high in protein, low in fat, and contains more phospholipids. It has less fat and less cholesterol than pork and beef. It is the best way to prevent colds in winter. One of the delicacies of warming and tonic; mutton is warm in nature and sweet in taste. It can be used as a food tonic and as a therapeutic food. It is an excellent food for strengthening and dispelling diseases. It is good for qi and deficiency, warms the middle and lower parts of the body, nourishes the kidneys and strengthens yang, builds muscles and strengthens, and resists wind and cold. effect.
Mutton recipe 2: Stir-fried mutton with green onions
Ingredients: mutton slices; green onions; coriander; soy sauce; rice vinegar; sugar; salt.
This dish can be made by brushing mutton slices with mutton. The method is very simple. The mutton is smooth and tender, fresh and fragrant, and filled with oil and juice. After eating, you will have endless aftertaste.
Recipe and steps for stir-fried mutton with green onions
1. Cut the green onions into diagonal slices, wash the coriander and cut into short pieces of about 3 cm for later use.
2. When the pot is heated to 50% hot, add the mutton slices and stir-fry quickly; when you see the mutton slices begin to turn white, add green onions, add soy sauce, sugar, and salt, and stir-fry evenly until When all the meat slices turn white; when the mutton is mature, pour in rice vinegar, add coriander segments, stir-fry evenly and take out of the pot immediately.
3. In winter, many families will eat hot pot and mutton-boiled mutton, which is simple and warm, but in the end the remaining mutton slices often melt and become soft. If you put it in the refrigerator again at this time, the meat slices will be frozen into ice when you take them out next time. If you put it in the pot and cook it again, it will be difficult to melt, and the final taste of the meat slices will be very bad. This method can be used to solve the problem of leftover mutton slices and fat beef slices;
Characteristics of fried mutton with green onions
Mutton is fresh and tender, with high nutritional value. Anyone with insufficient kidney yang, waist and knees People with soreness, cold pain in the abdomen, and fatigue can use it as a dietary supplement. Mutton is rich in nutrients and is very beneficial to tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold and pain, physical weakness and fear of cold, malnutrition, soreness and weakness of waist and knees, impotence and premature ejaculation, and all diseases of deficiency and cold. It has It has moderate functions of tonifying the kidneys, strengthening yang, tonifying deficiency and warming the body, and is suitable for regular consumption by men.
Mutton recipe three, braised mutton
Lamb chops with skin; green onions; ginger; garlic; green garlic leaves; pepper (a small handful); star anise; cinnamon; bay leaves; raw Smoke; dark soy sauce; rock sugar; cooking wine; chicken essence; salt.
When the weather is cold in winter, everyone will want to eat some nourishing and warm-up food, and mutton is a common one. I take it for granted that everyone knows how to make braised mutton, because in my impression, braised mutton is the most common and classic way to make mutton.
Methods and steps for braised mutton
1. Prepare the raw materials. You can increase or decrease the aniseed according to what you have in your home.
2. Rinse the blood on the surface of the mutton with running water, put it in a large basin, and soak it in clean water for half an hour. During this period, change the water two or three times. After soaking the blood in the mutton, wash and drain it for later use. . Put clean water in the pot, put the mutton in cold water, set it to medium-high heat without covering the lid, and then cook on low heat for another five minutes; remove the blanched mutton, rinse it with running water, and drain.
3. Cut the green garlic into sections, smash the ginger, tie the green onions into knots, put the garlic, bay leaves, aniseed, cinnamon and Sichuan peppercorns into tea bags (if you don’t have tea bags at home, just put them in later) pot).
4. Heat a small amount of oil in a pot, sauté the onion, ginger and garlic until fragrant; add the mutton cubes and stir-fry until fragrant.
5. Add enough water to cover the mutton; add two tablespoons of cooking wine.
6. Add two tablespoons of dark soy sauce and one tablespoon of light soy sauce; add the spice packet.
7. Add a tablespoon of rock sugar. Cover the pot, bring to a boil over high heat, then turn to low heat and simmer for about two hours until the mutton is completely crispy and fragrant. Open the lid and turn to high heat to thicken the soup, add a little chicken essence and a little salt to adjust the taste, sprinkle with green garlic leaves, cover the pot and simmer for one minute (this will make the garlic leaves greener and more fragrant), open the lid and remove from the pot.
Lamb recipe 4, braised lamb chops
Ingredients: 2 kilograms of lamb chops; 30 grams of rock sugar; 4 green onions (1 green onion); 1 medium potato; 1 carrot ; A large piece of ginger thumb; 2 grass fruits; 3 star anise; 30 peppercorns; 1 tsp of cumin; 3cm long piece of cinnamon bark; 10g of Angelica dahurica; 3 slices of galangal; 2 slices of orange peel; appropriate amount of dark soy sauce; raw Pump an appropriate amount; 30 grams of cooking wine.
In winter, it is satisfying and casual to have a pot of braised lamb chops and some vegetarian dishes together.
How to braise lamb chops
1. Divide the lamb chops into individual pieces and chop them from the middle, then put them in a basin and soak them in cold water for more than 2 hours, and change them frequently. Add water and soak the blood in the lamb chops; take them out and put them in a pot filled with cold water. Then turn on the heat and bring the water to a boil. Take the lamb chops out and put them in warm water to wash away the blood foam, then put them in a clean pot. Pour water to cover the lamb chops.
2. Put the pot on the fire until it is slightly oily, reduce the heat to low and add the rock sugar; the rock sugar will slowly decompose, stir with a spoon until the sugar is completely melted.
3. Then there will be foam. When the foam on the sugar juice wants to spread to both sides, pour a bowl of boiling water immediately. Do not wait until the foam completely disperses before pouring the boiling water. The sugar fried in this way has a bitter taste. If you pour boiling water before the foam comes out, the sugar fried will be very light in color and too sweet.
4. Put the grass fruit, star anise, pepper, fennel, cinnamon, angelica, galangal, and orange peel into the seasoning bag, rinse away the dust under running water, and then wrap it up and put it away. Put it into the lamb chop pot; pour the sugar color into the lamb chop pot, add dark soy sauce and cooking wine and bring to a boil over high heat. Simmer over low heat for 1.5 to 2 hours. Add salt when it is almost done.
5. Put enough stewed lamb chops into a wok, add potatoes and carrots cut into hob pieces and simmer over low heat until the potatoes are soft.