Nowadays, many people like to eat mutton very much. I am also a loyal lover of mutton. Mutton is not only delicious but also rich in nutritional value. Whether it is braised in braised pork or grilled in hot pot, it is the best partner.

How to make mutton delicious and simple

For the native Mongolians, mutton is definitely an indispensable delicacy. Whenever friends from out of town come to visit, the first thought that pops into my mind is to take my friends to try the special delicacy of the grassland - mutton. You can have haggis and steamed buns for breakfast, and mutton stew, mutton-shabu-shabu, and hand-meat for lunch or dinner. Don’t think that there are only a few ways to eat mutton. The following ways to eat it will really make foodies who love mutton drool.

1. Grilled meat with hands

Foodie rating: ★★★★★

Reason for recommendation: Grilled meat with hands is one of the red foods. The Mongolian people call meat red food, which is called "Ulan Yide" in Mongolian. As the name suggests, "hand-picked meat" means hand-picked mutton. It has been a traditional food of the Mongolian people for thousands of years and a common meal for herdsmen. The method of making hand-grilled meat is to separate the bone-in mutton according to the joints, put it in a large pot without adding salt and other seasonings, and cook it with the original juice. When eating, grab the mutton bones with one hand, use the Mongolian knife with the other hand to cut off the mutton, and eat it with the seasonings. According to the herdsmen’s habits, hand-chopped meat is usually served as dinner. If you don’t have a meal of hand-chopped meat when traveling to the grassland, you won’t be able to fully appreciate the food customs and taste of the grassland.

2. Kebabs

Foodie rating: ★★★★★

Reason for recommendation: Among the many dazzling foods in the capital, one is the most The delicious snack that people are familiar with and that makes people "scratching their hearts and lungs a thousand times" is the famous mutton skewers. No matter how difficult it is to find in the streets and alleys, foodies can always follow the attractive aroma and find delicious mutton skewers stalls "steadily, accurately and ruthlessly". The food festival is no exception. The freshly grilled lamb skewers are steaming on the tongs, and the red and white lamb is grilled until it is charred on the outside and tender on the inside, making people salivate. How are these authentic mutton kebabs grilled? According to the chef at the Spring Food Festival, good mutton kebabs start with the selection of sheep. Sheep meat is generally used as the main ingredient. The meat is fresh and tender, without any smell, and it pays attention to the balance of fat and lean. When skewered together and under the proper heat controlled by the skewer master, the grilled texture is even more outstanding.

3. Stir-fried lamb

Foodie rating: ★★★★★

Reason for recommendation: Stir-fried lamb is a unique delicacy in Inner Mongolia . As the name of the dish suggests, lamb meat aged 3 to 5 months is the best. The meat is fresh and tender, smooth and chewy. Cut the mutton into evenly sized pieces, add onions, green peppers, red peppers, refined salt, and vegetable oil to the pot, and stir-fry over high heat. It is bright red in color and has delicious meat. It is a simple and easy-to-make home-cooked dish.

4. Spicy mutton trotters

Foodie rating: ★★★★

Reason for recommendation: Spicy mutton trotters are named for their spicy taste. The Hui chefs in the city are best at delicacies. It is bright red in color, delicious in taste, and has a long spiciness. For foodies who are not fond of spicy food, with this kind of delicacy right in front of them, they can just pick it up and eat it without worrying about the appearance. Of course, the sheep's trotters themselves have no meat, just a layer of skin, which has been stripped, washed, and then added with seasonings such as star anise, cinnamon, bay leaves, dried ginger, cooking wine, fresh chili peppers, dried red chili peppers, and pepper. Stew in the prepared braised soup until cooked and tender, take it out and mix well with pepper and chili pepper. Looking at such a complicated process, you can imagine the taste. When you take a bite, it is fragrant and soft, and the marinade spreads between your mouth and reaches your taste buds.

5. Air-dried mutton sausage

Foodie rating: ★★★★

Reason for recommendation: Air-dried mutton sausage is a major dish in Inner Mongolia. Good mutton is chopped into stuffing, marinated with more than 20 kinds of seasonings, stuffed into the intestines, and then left to dry naturally in the sun. When eating, you can cook it first, cut it into sections, and eat it with spicy sauce, or you can stir-fry it with peppers, onions and other vegetables. The taste is crispy, salty and spicy, and leaves a fragrant taste on your lips and teeth.

6. Secret grilled lamb chops

Foodie rating: ★★★★★

Reason for recommendation: Grilled lamb chops are also a famous delicacy in Inner Mongolia. Select the finest fresh lamb chops, carefully marinated by the chef for more than 12 hours, and then grilled with special sauce. It is charred on the outside and tender on the inside, and the meat is rotten and fragrant. Cut it into a piece with a knife and eat it with the special chili sauce. The charred meat is rich and chewy.

7. Roast whole lamb

Foodie rating: ★★★★★

Reason for recommendation: Compared with roasted lamb chops, roasted whole lamb is more grand. , is usually the highest etiquette for receiving distinguished guests. In ancient times, only princes and nobles had such courtesy. The roasted whole lamb is placed in a kneeling position on a large plate with a diameter of about 1 meter and served on the dining table. The lamb is then cut into small pieces by a dedicated person in front of the guests. Pick up a piece, dip it in cumin and chili powder and put it in your mouth. The skin is crispy and the meat is fragrant. It is fat but not greasy, and has layers of flavor. It tastes better than barbecue made by other methods. Of course, the production process of a shaped roasted whole lamb is also quite complicated. When slaughtering, the heart-gripping method must be used. Make an incision on the chest of the sheep, put your hand into the sheep's cavity, and squeeze its heart to kill it. The technique may seem a bit cruel, but the sheep killed by this method will not bleed a lot, and the mutton will taste more delicious. .

8. Shabu-shabu mutton

Foodie rating: ★★★★

Reason for recommendation: For Inner Mongolians, hotpot mutton is a delicacy that they often eat and never get tired of. . The preferred meat for mutton shabu-shabu is Ximeng Sunit sheep. The meat is evenly fat and lean, with a relatively soft texture. The eating method is also quite particular, focusing on "shabu-shabu", which is quick to cook and eat. Put a few slices of paper-thin mutton rolls into the tumbling hot pot soup base and blanch them until the meat changes color slightly, then take it out and enjoy it with sesame sauce, chive flowers, fermented bean curd and other toppings. It is delicious and delicious. It was full of energy and I ate until my stomach was round and full before I gave up.

9. Mongolian buns

Foodie rating: ★★★★

Reason for recommendation: Mongolian buns are the favorite food of grassland herders. Mongolian buns do not use fermented dough to make the skin. They use wheat flour and mix it with hot water, which is called hot noodles. The stuffing is whole lamb stuffing, that is, the whole sheep is not divided into parts, and the whole stuffing is chopped and only seasonings such as onions and ginger are added. Such stuffing is used to make steamed buns or steamed dumplings, which are pure Mongolian buns. Some also add a little milk tofu or wild leeks and other wild vegetables in the stuffing. The characteristics of Mongolian buns are: large filling, thin skin, and delicious taste.

Comprehensive collection of mutton recipes

Mutton is warm in nature and can not only protect against wind and cold, but also nourish the body. It is most suitable for consumption in winter, so it is called a winter tonic. For mutton, the commonly used cooking methods include stewing, stewing, frying, and roasting. Each method has its own flavor and characteristics. The parts of mutton suitable for each method are different, and the nutrients they contain are also different.

Braised Lamb

Ingredients: Lamb hind legs, carrots, potatoes, oil, ginger, star anise, cinnamon, dried chilies, cooking wine, light soy sauce, dark soy sauce, green onions, bay leaves

Method:

1. Cut the mutton into small pieces, put it into the pot, add cold water, add a piece of ginger and a tablespoon of cooking wine, bring to a boil (open the lid) and continue to cook for two minutes. , take out, wash and drain.

2. Heat a wok, add a tablespoon of salad oil, sauté the green onion and ginger slices until fragrant, then add the mutton cubes and stir-fry until fragrant.

3. Add one tablespoon of light soy sauce, one tablespoon of dark soy sauce, and one tablespoon of cooking wine and stir well.

4. Pour all the ingredients in step 3 into the electric pressure cooker, add one bay leaf, one piece of cinnamon, one star anise, two dried chili peppers, and then pour in 200 ml of boiling water.

5. For the electric pressure cooker, select high pressure, set the time to 25 minutes, close the lid tightly, install the pressure relief valve, and start working.

6. At this time, peel the potatoes and carrots and cut them into hob pieces. Add 2 teaspoons of salad oil to a wok and stir-fry over low heat for two minutes. Turn off the heat and set aside.

7. After the electric pressure cooker stops working and the pressure is released, open the lid, pour in the fried potatoes and carrot cubes, and close the lid without tightening it.

8. Select the auxiliary cooking button.

9. After cooking for 20 minutes, turn off the power, put it on a plate and take it out of the pot.

Mutton kebabs

Ingredients: 500g fresh lamb leg meat, 100g fat lamb, 10g salt, 15g chili powder, 15g cumin powder, 15g cumin grains, 15ml oil

Method:

1. Wash the fresh lamb leg meat with running water, then dry it with kitchen paper towels, cut it into 2cm square meat dices together with the fat lamb meat, add salt, Mix chili powder, cumin powder, cumin seeds and oil evenly and marinate for 20 minutes.

2. Wash and dry the bamboo skewers, then thread the diced mutton legs and fat lamb dices on the bamboo skewers at intervals. Wear about 6 or 7 pieces of meat on each skewer, and then put the skewered mutton on the bamboo skewers. Spread the skewers flat on the baking sheet.

3. Make sure the temperature adjustment knob of the oven is at "180 degrees"; the function knob is at "upper and lower tube heating", and turn the time knob to 10 minutes (or press the "Bake" button to Use the "Timing" button and the up and down buttons of "Time/Temperature" to adjust the temperature to 180 degrees and the time to 10 minutes). Place the baking sheet into the oven cavity, and after 10 minutes, take out the cooked mutton skewers and serve.

Grilled lamb chops with red wine and herbs

Ingredients: lamb chops, onions, ginger, garlic, seasonings: red wine, lemon juice, salt, soy sauce, honey, chopped rosemary

Method:

1. Wash and pat dry the lamb chops, shred the onion and ginger, and smash the garlic.

2. Rub salt all over the lamb chops and put it in a container to marinate for 2 hours. Then add onions, ginger and garlic.

3 Mix the red wine, lemon juice, soy sauce and honey thoroughly and pour in. Sprinkle with chopped rosemary and marinate in the refrigerator for more than 24 hours.

4. Turn the lamb chops several times during the marinating process to ensure even marinating.

5. Take out the lamb chops before grilling, remove the onions, ginger, and garlic and add a spoonful of honey to make a sauce.

6 Cover a baking sheet with tin foil and place it on the bottom layer of the oven. Place the lamb chops on the grill, brush the sauce on the middle layer of the preheated oven.

7 Bake at 180 degrees for 20 minutes, turning the lamb chops over once in the middle and brushing them with the sauce.

8 Finally, sprinkle some chopped rosemary and bake at 200 degrees for 10 minutes.

9 The baking temperature and time can be adjusted appropriately according to the size of the lamb chops and the performance of your own oven.

Spicy mutton pot

Ingredients: mutton, carrots, potatoes, onions, yuba, salad oil, vinegar, ginger, garlic, star anise, cinnamon, dried chili, cooking wine, light soy sauce , dark soy sauce, bay leaf, grass fruit, Pixian bean paste

Method:

1. Wash the mutton in clean water until there is no blood, take it out, and put an appropriate amount into the pot of cold water, add mutton, add two small spoons of vinegar, bring to a boil, use a slotted spoon to take it out, then rinse away the blood foam with clean water, drain and set aside.

2. Chop the Pixian watercress, wash and drain the star anise, cinnamon, bay leaves, grass fruits, and dried chili peppers, slice the ginger, and peel the garlic; cut the carrots, potatoes, and onions into hobs. Block; soak the yuba section in clean water in advance.

3. Heat oil in a pan, add Pixian watercress, stir-fry the red oil, add mutton, star anise, cinnamon, bay leaves, grass fruits, dried chili peppers, ginger and garlic, stir well.

4. Add two tablespoons of cooking wine and stir well; then add a teaspoon each of dark soy sauce, light soy sauce and an appropriate amount of salt, stir well again.

5. Add enough hot water, cover the pot, bring to a boil over high heat, then turn to low heat and simmer for about 70 minutes.

6. Add radish and potatoes and cook for about 10 minutes.

7. Add the yuba sections and cook for about 2 minutes.

8. Add onions and cook for one minute before removing from the pot.

Radish stewed mutton

Ingredients: 250g mutton, 150g white radish, 1 teaspoon 5g of wolfberry, 1 aniseed, 2 green onions, 2 slices of fresh ginger, 2 teaspoons of cooking wine 10ml, 1 teaspoon of salt 5g, 1/2 teaspoon of pepper 3g, 1 teaspoon of oil 5ml

Method:

1. Wash the mutton and cut into 5cm pieces; wash the white radish , cut into 5cm size hob pieces and set aside.

2. Put the mutton pieces into boiling water and blanch them for a while to remove the blood foam, take them out and rinse them with running water.

3. Heat the oil in the casserole over medium heat, add the green onions, fresh ginger slices and aniseed and sauté until fragrant. Add the blanched mutton cubes, cook in the cooking wine and stir-fry evenly. Pour in an appropriate amount of Bring water to a boil, turn to low heat and simmer until the mutton is cooked.

4. Add white radish cubes, wolfberry, salt and pepper, mix well, and continue to cook until the mutton and white radish are soft and mature.

Spicy mutton oil

Ingredients: mutton oil, oil, pepper, star anise, fennel

Method:

1. First Put the fat-like mutton fat into a frying pan and refine it, just like refining lard to produce oil.

2. Remove the oil residue, and then add an appropriate amount of vegetable oil (salad oil or peanut oil will work, the vegetable oil is added to make the spicy mutton fat less hard and looser).

3. Add Sichuan peppercorns, star anise, and fennel, stir-fry over low heat until fragrant, then remove and turn off the heat.

4. Wait until the temperature of the oil drops slightly, then add the chili noodles and mix evenly. Once cool, it will become the spicy mutton oil as shown below. If the oil temperature is too high, the chili noodles will be burnt, so wait until the oil temperature drops before adding the chili noodles).

Mutton noodles

Ingredients: lamb tenderloin, noodles, white radish, salt, mutton fat, chives

Method:

1 .Wash the mutton and add it to the pot with cold water. Bring to a boil over high heat and continue cooking for 3-4 minutes.

2. When the pot is filled with foam, turn off the heat, take out the mutton, wash it with hot water, and pour away the soup.

3. Wash the pot, add hot water, mutton, and white radish slices, and cook over high heat (the best way to cook mutton soup without getting smelly is to add white radish and cook together).

4. Cook for about 20-30 minutes. Use chopsticks to try to penetrate the mutton smoothly. If there is no blood seeping out from the perforation, turn off the heat. If the cooking time is too long, it will become too old.

5. Take out the required mutton, let it cool naturally and then slice it.

6. Take another pot, pour mutton soup and cook the noodles.

7. Add mutton, mutton fat and salt to the bowl.

8. Pour a ladle of hot mutton soup into which the noodles are cooked.

9. Add noodles, add some chopped green onion, and mix well.

Haggis soup

Ingredients: sheep head, sheep lungs, sheep tripe, star anise, pepper, cinnamon, ginger, dried chili, salt, pepper, chives

Method:

1. Boil the sheep head meat in water.

2. The sheep tripe is also purchased and processed, and is boiled in boiling water when you return.

3. Put the cooked sheep head and belly into the pot, add water to cover the ingredients, and add the cooking meat.

4. Bring to a boil over high heat and then turn to low heat.

5. Simmer over low heat for 40 minutes and set aside.

6. Buy the sheep lungs cooked.

7. Wash the lungs several times after slicing them, and then blanch them in boiling water for later use.

8. Pour the stewed soup into the pot and add salt and pepper.

9. Slice the sheep head meat, shred the sheep tripe and prepare the cooked sheep lungs together.

10. Cut the haggis and put it into the soup.

Saline lamb liver

Ingredients: lamb liver, salt, star anise, peppercorns

Method:

1. Wash the lamb liver under running water Soak the bleeding water with clean water, and I also added a little high-strength white wine to sterilize it.

It is recommended to soak for at least one hour.

2. Put appropriate amount of salt, one star anise and some Sichuan peppercorns in the pot. Dry stir fry. Turn off the heat when the salt turns yellow.

3. While hot, mix the fried salt with the drained lamb liver and spread evenly, then marinate for at least half an hour to infuse the flavor.

4. Put the mutton liver and marinade into the pot, add ginger slices and bring to a boil over high heat. Skim off the floating residue and cook over low heat for 20 minutes until cooked through. When the chopsticks are inserted and there is no blood, it is cooked. It’s very important to skim the dough, don’t omit it.

5. Remove and let cool, slice into pieces and serve. If you like a richer taste, you can also use onions, soy sauce, vinegar, sesame oil, etc. to make a cold dish.

6. Boil for 2 minutes and then turn off the heat.

7. Add a little chili oil and take it out of the pot. When putting it into a bowl, add a little chopped green onion.

Stir-fried mutton

Ingredients: Lamb shank, green and red pepper, Sichuan peppercorns, Danxian bean paste, Laoganma black bean paste, star anise, aniseed, bay leaves, onion and ginger Garlic

Method:

1. Choose fat or lean mutton, cut into thin slices, add ginger and cooking wine to taste, put the mutton fat in the wok and heat it up to remove the oil. Add onion, ginger, garlic, pepper, star anise, anise and bay leaves and sauté until fragrant.

2. Add the mutton slices and stir-fry, spray in cooking wine and stir-fry until it changes color.

3. Add Pixian bean paste and Laoganma bean paste and stir-fry evenly.

4. Add green and red peppers and stir-fry until rolled up. Add sugar and stir-fry evenly. Remove from heat.

How to make cumin mutton

We prepare the ingredients, an appropriate amount of mutton, an appropriate amount of cornstarch, a small amount of cooking wine, an appropriate amount of white pepper, an appropriate amount of cumin powder, an appropriate amount of salt, a small amount of paprika. First, we are going to clean the mutton first, remove all the blood stains on the mutton, and then wash it several times with water and then cut the mutton into small pieces, just about the same size. After cutting, put the mutton pieces into a bowl. In the bowl, add an appropriate amount of light soy sauce, an appropriate amount of cooking wine, an appropriate amount of white pepper, and an appropriate amount of cumin powder. Start marinating. It will take about half an hour to make. Done. Next, we prepare a piece of oil and pour an appropriate amount of oil into the pot. When the oil is 70 to 80% hot, we can add the marinated mutton pieces. Stir-fry until the mutton starts to change color, then add an appropriate amount of it. Stir-fry cumin powder and a small amount of chili powder over high heat for about a minute and it's ready to serve. Then, we can put it on the plate and take it out of the pot. The delicious and fragrant cumin mutton is now ready. If you like to eat chili powder, you can add more chili powder!

The edible value of mutton

Mutton is fresh and tender and has high nutritional value. Anyone with insufficient kidney yang, soreness in the waist and knees, and cold pain in the abdomen It can be used as a therapeutic product by those who are weak and exhausted. Mutton is rich in nutrients and is very beneficial to tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold 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.