Cumin Lamb:
Materials: fresh lamb, cumin or cumin powder, salt, oil
Methods:
1, sliced lamb (or thin pieces)
2, on the frying pan, when the oil is hot, add slices of lamb, stirring constantly over high heat
3, when the meat begins to change color, add cumin and salt, stirring
4, when the meat in the pot to dry up the juices of their own juices, and then put out on the plate, while stirring
4, to the plate. p>
4, when the meat in the pot of their own juice to dry up, served on the plate while hot to eat
Note:
1) Remember not to use frozen lamb, it is best to use with fat lamb
2) Remember to keep stirring
3) Meat their own juice, be sure to wait for the juice to dry up
4) Salt should not be put more than the cumin can be put more
4) The cumin can be put more
All of this is because of the fact that the meat has been in the hands of the people of the world and the fact that the meat is not in the hands of the people of the world, so that they can not be used in the eyes of the world.
And,
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There's a lot of them in here, try it.
[Cooking method] Word limit, in register a name and then post.
1. Wash the lamb, chop it into 4 cm square pieces, add 10 grams of soy sauce
, 2 grams of salt, 10 grams of cooking wine and stir. Cut the green onion into pieces and pat the ginger loose.
2. Add 500 grams of vegetable oil in the pot
, burn to 80% hot, put the lamb fried to deep red when removed, the meat into the casserole, add water to flood
no lamb, put 40 grams of soy sauce
, sand nuts, kenaf, salt 4 grams, 20 grams of cooking wine, scallion segments, ginger, with a large fire to boil, simmering over a low fire
rotten, remove the scallion, ginger, sand nuts, mountain nai, add pepper (10) poison? (15) lemon? Gangue Ling tampering stop? Mow information figure?
Completed.
[Key to the process]
Lamb stewed before deep-frying, sand nuts, kelp is essential, do not add too much water, the texture of the dish is soft and tender,
color and lustre is bright, fragrant.
[Flavor characteristics]
"Jingyuan lamb stew" is one of the famous dishes in Gansu. Gansu Jingyuan County is located on the banks of the Yellow River, lush grass,
Bank lamb meat and wool for the excellent varieties. Its lamb body large, tender meat flavor fresh, fat but not greasy, nourishing effect,
is the lunar calendar in February to March seasonal delicacies, but also gifts for friends and relatives.
Stewed Lamb Cake
[Main Ingredients and Side Ingredients]
Lamb 1500 grams
Vegetable Oil 500 grams
Soy Sauce 50 grams
(about 50 grams)
Material Wine 30 grams
Ginger 3 grams
Monosodium glutamate (MSG) 0.3 grams
Scallion 40 grams
Pepper 0.5 grams
Pepper 0.5 grams
Pepper 0.5 grams
2. frying pan with 500 grams of water
, put lamb, soy sauce, cooking wine, pepper, salt, onion, chili pepper, ginger, boil and
gai jong rotten; will be a pancake on top of the meat cover, solidification and then put a sheet, so that will be 10 pancakes to put
finished, pancake in the middle of the chopsticks to tie a few holes, and then jong a few minutes to jong, take out the pancake, meat, and the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, and the meat. Add monosodium glutamate and sesame oil,
served on a plate, cover the cake and serve.
[Process key]
1. If there is no lamb, with lamb tendon, lamb waist meat can be, stewing time is extended.
2.10 cakes put finished, using chopsticks to tie holes, tie through the good, so that the cake into the flavor; and can be deflated.
[Flavor characteristics]
1. Gansu Hexi Corridor, developed animal husbandry. Heshi lamb quality body large, tender meat, not greasy and not stinky,
is a well-known delicacy, but also winter tonic and gifts to friends and relatives of the precious gift. Eat lamb,
Yang tonic gas, appetizers and strength, cold law wind, to prevent colds, and is the treatment of women's post-partum insufficient qi and blood,
lumbar pain in the good medicine.
2. "Stewed Lamb Cake" is a traditional dish in Zhangye area of Gansu Province, the main side of one, flavorful,
characteristic full.
Roasted leg of lamb
[Ingredients]
1 leg of lamb
Celery 200 grams
Fanqian sauce 1000 grams
Tomato 250 grams
30 grams of salt
1000 grams of pepper
5 grams of cinnamon
10 grams of star anise
.Cao Guo 2
Ginger 20 grams
Scallion 500 grams
Lamb broth 500 grams
[Cooking method]
1. Rinse the leg of mutton clean, with the brazier uniformly all over the poke holes in the container, add salt, pepper
pepper water marinade for 4 to 6 hours.
2. Baking dish with cinnamon, star anise, fruits, ginger, tomato paste and goat soup, and then put people marinated leg of lamb,
in the leg of lamb on top of the green onions, tomatoes, celery. When the oven temperature to 180 ~ 200 ℃ or so, the baking dish into the
oven, turning once an hour, about 3 ~ 4 hours, the soup baked dry, leg of lamb rotten, take out the plate,
to parsley garnish that is complete.
[The key to the process]
Turning once an hour, the soup in the baking dish poured on the lamb, repeated 3 to 4 times, not only flavorful,
and moist color.
[Flavor characteristics]
"Roasted leg of lamb" is a famous dish of the Mongolian people, spread far and wide, all over the northwest, are made. This dish to the leg of lamb
as the main material, marinated and then baked with seasonings. The finished dish lamb leg shape whole, red color, crispy and mellow,
taste delicious, long aftertaste.
Xixia stone roasted lamb
[main ingredients and auxiliary materials]
3000 grams of boneless lamb
3.5 grams of cloves
300 grams of sesame oil
2.5 grams of cinnamon
7.5 grams of pepper
25 grams of cooking wine
2.5 grams of pepper
Salt 12 grams of salt
Salted lamb is a kind of meat that has been roasted for a long time. 12 grams
[Cooking method]
1. Qilian Mountain stone plate, about 2 centimeters thick, flatten, with charcoal or wood burning hot, rub oil.
2. Wash the meat, slice it into thin slices, stick it on the hot slab, and cover it with a tiled pot.
3. Grind all kinds of seasonings, add salt and wine and mix well. When the mutton every roast 7-10 minutes
when, up the basin will be seasoning sprinkled on the meat, until the roast was golden brown, served on a plate and eaten with heat.
[The key to the process]
1. Mutton should be selected "on the brain", the size of the "trigeminal meat" or "grinding gear" meat, picking out the sinews, sliced into
Large thin slices, the requirements of uniform thickness, length and brush Qi, on the bright watch, vaguely see people as a good.
2. Slate must be burned to boiling hot, and then paste the lamb slices, baking time can not be too long, to 10
minutes within the difficult to maintain the tenderness of lamb.
[Flavor characteristics]
1. Xixia also known as "Daxia," its ancestors for the Qiang Danghang, surnamed toppling the family name, the Tang dynasty surnamed Li, the Song
dynasty surnamed Zhao, passed on to the Yuan Wu, raised his troops in revolt, claimed the title of emperor, the country number of Xia, history of the Xixia, according to the fourteen states,
capital city of Xingqing (i.e., today's Ningxia County). Now Ningxia County). Since Wu to, where 12 main, 196 years, from 1032 AD,
did not end in 1227. The Xixia people were originally a nomadic people who liked to eat beef and mutton. At that time, the Hexi Corridor on the vast grass
original, cattle and sheep flocks; Qilian foothills and the Gobi beaches are dotted with stone sheep, yellow sheep. "Stone baked sheep" is the use of the River
Western lamb in the local production of green stone baked moxibustion and food, tender and crispy, unique flavor, is the traditional
Xixia national delicacies, and has been passed down to the present day.
2. In the history of Chinese cooking, the ancient times with fire cooked food, to "stone cooking method" for the most ancient. Stone Cooking
The time of "Stone Cooking"
was before the appearance of pottery, i.e., the Stone Age. At that time, people used stone tools to make simple
production tools and living utensils, including "stone burnt grain", which is a primitive
cooking method of cooking food by burning stones. Ancient History" cloud: Shennong time, people eat grain, release rice plus burnt stone and eat. According to the relevant
historical data, stone cooking method has two: First, the stone will be burned hot into a container of water, so that the water boiled and then make the food
cooked. Second, the stone is hot, food directly on the stone and cooked. "Xixia stone roasted sheep" is to use
the second method. This method of baking and branding across the stone heat transfer is more uniform, the flavor is unique. Five thousand years ago, the stone
cooking legacy, still exists, to the Northwest tourists are all competing for food.
Hu Lamb
[Ingredients]
Lamb breast 800 grams
Salt 5 grams
Water-whipped fungus 15 grams
Ginger 15 grams
Huanghua 15 grams
Scallion 25 grams
Water-starch 1 gram
Cilantro 15 grams
Pepper 5 grams
White pepper 5 grams
Why do you want to eat this? 5 grams of pepper
5 grams of cumin
15 grams of garlic
5 grams of ginger
5 grams of sliced ginger
5 grams of sennel
15 grams of sesame oil
1 grasshopper
l grams of monosodium glutamate
15 grams of soy sauce
5 grams of peppercorns
[Cooking Method]
1. ... Rinse the lamb, the whole piece into the pot, with a high fire to cook for about half an hour, beat the blood foam, and then
change the fire. Peppercorns, cumin, ginger peel, sannay, grasshopper with gauze packing, water to remove the dust,
put into the pot, depending on the meat cooked to nine mature, fish out to cool.
2. Cooked lamb cut into 7 cm long, 0.3 cm thick strip, placed in a large soup bowl,
and then put on the green onion joints, ginger, add an appropriate amount of broth, seasoned pepper, salt, monosodium glutamate (MSG), on the cage steam about 40 ~
50 minutes, meat rot and seasoning to taste, down the cage turned in the concave plate.
3. Stir frying spoon on the fire, the concave plate of soup decanted into the stir fry spoon, into the fungus, yellow flowers, soy sauce,
thickening with cornstarch, dripping sesame oil, sprinkle cilantro, shredded garlic, poured on the lamb can be.
[process key]
1. pay attention to the knife work, mutton strips should be the same length, uniform thickness, put the code neatly, not loose.
2. This dish with "two streams of gravy". Requirements of the gravy both with the main ingredients, but also in a fluid state, eating mouth.
[Flavor characteristics]
1. "Hu lamb" for China's long history of ancient dishes. According to legend, the Han Dynasty Zhang Qian mission to the Western Regions, had eaten
Hu mutton, and the ancient Silk Road merchants and travelers, in the melodious sound of camel bells, to
Eat hu mutton for the fast. Northern Wei Jia Si Fo wrote "Hu cannon mutton", is with a year-old lamb, "cut the raw strands,
Hun drum salt, sin onion white, ginger and pepper, Gepa, so that adjusted to the net wash, the sheep belly over, to cut the meat fat, meat in
belly, to the limit of the white full, sewing cooperation in the waves, the pit fire, make the also, but the fire within the fire, belly on the pit, but also
to extinguish the fire over the top, more fire pit, one side of the rice will be cooked in a few moments, fragrant and beautiful, non-boiled moxibustion cases." This
The name of the method day "Hu", in fact, is no different from the Zhou Dynasty, "eight treasures" one of the "shelling". To the Qing Dynasty, Yuan
Mei "with the garden food list" in the "burned mutton", is "mutton cut into large pieces, weighing 2.5 ~ 3.5 kilograms,
iron fork on the fire burned," which is the Ming moxibustion. Today's "Hu lamb" is the first chunks of boiled, then steamed, with black fungus,
Huanghua and other condiments, has been a renovation of ancient dishes.
2. Lu You, a poet of the Southern Song Dynasty, wrote the famous poem "Dongmen swine meat is even better,
fat is not less than the Hu sheep pastry", praising the Hu sheep meat is soft and fragrant, Song Renzong tasted it, sighed and said that it was "sweet taste of fruits and vegetables". "taste fruit sweet
crisp". Thus, the people of the time, said: "It is appropriate to provoke the Song Renzong half of the night of the thought also.
[Ingredients]
1000 grams of cooked lamb ribs
50 grams of carrots
50 grams of watery yucca
40 grams of cornstarch
15 grams of flour
500 grams of vegetable oil
3 eggs
2 grams of salt
50 grams of sugar
Soy sauce 30 grams
25 grams of minced green onion
2 grams of minced ginger
25 grams of vinegar
25 grams of sesame oil
10 grams of minced garlic
[Cooking method]
1. Cooked lamb with a knife sliced into 1 cm thick slices, put it into a bowl, add wine, soy sauce, salt,
minced ginger, broth, on the top.
2. The cooked mutton with a slope knife sliced into 1 cm thick slices, put in a bowl, add cooking wine, soy sauce, salt, ginger, broth, steam rotten removed, decant soup for use.
2. Yucca slices, carrots are cut into 0.5 cm thick dice, into the pot of boiling water to cook and fish out.
3. Whip the egg white, add starch, flour, made of "Koryo paste".
4. Take a plate, half of the "Koryo paste" into the plate spread, put the lamb, and then "Koryo
paste" spread evenly for use.
5. frying pan on the fire, pour vegetable oil to 40% heat, will hang the paste of lamb pushed into the frying pan, depending on
paste solidified, decanting the oil, and then the lamb into the pan, with a small fire cooking crisp on both sides. Remove from the pan and turn with a knife
into 3-centimeter diamond-shaped pieces and place on a plate in the same shape.
6. pot with 50 grams of vegetable oil
heat, onion, ginger, garlic stir-fry pot, into the sugar, vinegar, pour broth, starch,
soy sauce made of gravy, add magnolia slices, diced carrots, depending on the soup after the bursting up, add monosodium glutamate, dripping sesame oil,
poured on the lamb, the dish that is complete.
[process key]
1. Lamb should be steamed to soft and rotting shall prevail, because the Koryo paste wrapped around the ring shape, melt in the mouth, the flavor is particularly good.
2. Beat "Koryo paste" bowl must be clean, wipe dry raw water. Egg white beat until the egg white stiff, fine as milk
Oil-like, and then add starch, flour and mix well into.
3. The name of this dish is "thin brine", it is appropriate to use "two streams of gravy", thin and transparent for the best.
[Flavor characteristics]
1. Mutton taste delicious, high nutritional value, since ancient times for people to eat. In the Zhou Dynasty, "eight treasures"
in the lamb as the main ingredient of the "shelling sheep" and "pounding treasures". Among the three animals, sheep were listed before dogs and boars, and after cows. In the Zuo Zhuan (左传), there is also a story of a sheep
deliberately driving a car for Hua Yuan (华元), the prime minister of the state of Song, who was captured because he did not get a share of the meat of the sheep. In 607 A.D., Song and Zheng were at war, and before the war
Hua Yuan killed a sheep to encourage his officers, and Sheep Pour, harboring a grudge because he had not been given a share of the mutton, said fiercely, "Divide
the sheep and you are in charge, and I will be the master of the belligerent war." He single car alone, fell into a heavy siege, resulting in a great defeat of the Song army, Hua Yuan
captured.
2. There are many ways to cook mutton, according to the examination, the Han Dynasty, there are different parts of the meat of the sheep and cooking
famous dishes. Changsha Mawangdui tomb on the "last policy", contains the word "rib". The Northern Wei JiaSiFo in "QiMinYaoJu" recorded in the "for hu jiang method", the main ingredient is "sheep ribs six pounds, and meat
four pounds". The "lamb ribs" here are the meat on both sides of the breast of the sheep, seasoned with "one catty of green onion, one
two of coriander, and several pomegranate juice." After that, mutton cut and cooked according to the part of the more detailed, the Qing Dynasty "full
sheep seat", is to parts of the cooking sheep food collection, according to "with the garden food list" recorded, there have been as many as 72 kinds of.
3. "Thinly marinated mutton" is a dish made of rib meat, boiled, steamed, deep-fried, and then battered and crisped.
This dish can be traced back to the time of its preparation. The cooking method of this dish can be traced back to the Zhou Dynasty "pounded Jane" and "stain". The Southern Song poet Lu You's "East
Kitchen Sheep beautiful chat Kam Kam absolutely, the north side of the bell sparse Moqiang worry" poem, said the Miyuan lamb is very good; "stacks of sheep absolutely
beautiful, press close to the wine is slightly muddy," is to say that a few days can not eat meat, the way to see the sheep, the mouth watering, not drunk
Sweet, and the wine is not drunk
Sweet. The mouth watering, not drunk
not rest. This shows that in ancient times, the flavor of sheep dishes cooked with "rib" was excellent.
Hand-held mutton (main ingredients)
1000 grams of lamb loin meat
5 grams of salt
25 grams of green onion
2 grams of monosodium glutamate
2 grams of peppercorns
5 grams of sesame oil
75 grams of vinegar
65 grams of soy sauce
50 grams of chili oil
Cinnamon 5 grams of cinnamon
These ingredients were used in the preparation of the meat, which was then used in the cooking of the meat, as a substitute for the meat. p>Cinnamon 5 g
Coriander 25 g
Pepper 2 g
Ginger 15 g
Wine 5 g
Fennel 25 g
[Cooking Method]
1. Chop the mutton into strips of about 13 cm long and 2 cm wide.
2. Put ground coriander, garlic, pepper, vinegar, salt, soy sauce, monosodium glutamate, sesame oil and chili oil
in a bowl to make gravy.
2. Put the pot on the fire, put the lamb, add enough water. First boil with high heat, skim off the foam, fish out
wash, pour away the water, into the appropriate amount of water, and then into the mutton, add fennel, pepper, cinnamon, scallion,
ginger, wine, salt, with high heat to boil. Then cover the pot and cook until the meat is rotten. Fish out the meat, serve it on a plate
and have the eater eat it by grasping the lamb bone with his hand and dipping it in the sauce.
[Process key]
1. Selection of materials to the sheep waist nest meat for the best, must be with the bone, into the dish does not need to change the knife, by the eater grasping the bone
dip and eat, not lose the "hand grasp" flavor.
2. Mutton should be cooked slowly over low heat to the degree of softness, the entrance to the light chewing that is melting, the beginning of the authentic flavor.
[Flavor characteristics]
1. The golden wind, in the vast grasslands, is the most fertile season of mutton. Should be eaten in season
"Hand-held mutton", usually slaughtered and burned, the flavor is particularly good.
2. Mongolian, Kazakh
ethnicity and more than a dozen other ethnic groups, every year, harvest and entertaining guests, like to eat "hand-meat mutton",
or used to celebrate and honor the guests, the local Han Chinese people, but also by the product as a traditional dish, spreading in the northwest, Inner
Mongolia, such as in northern Shaanxi, is also a traditional food, and the area of the Northwest
Mongolia.
3. This product is soft meat, sour and spicy flavor, no stink, rich in nutrients. The ancient style of eating by hand still exists.
Frozen Lamb Paste
[Main Ingredients and Accessories]
Lamb 500 grams
Pork Skin 150 grams
Coriander 10 grams
Scallion 20 grams
Ginger 10 grams
Salt 3 grams
Materials Wine 50 grams
Soy Sauce 25 grams
Vinegar 13 grams <
Pepper 0.5 g
Sugar 8 g
Glycyrrhiza glabra 5 g
Pepper 4 g
Fennel 1 g
Scented oil 25 g
Small Clove 1 g
[Cooking method]
1. Through, drain
dry water. Pork rinds clean, green onions, ginger, scented lei choose clean, cut into segments and rice dispersed.
2. Lamb placed in a pot, plus pork rinds, scallions, ginger, licorice, large and small cumin, peppercorns (with a cloth
wrapped), put 750 grams of water
first boil over high heat, skimmed off the froth, and then add salt, sugar, cooking wine, pepper, cover, and change
with a small fire, simmering and cooked through.
3. Lamb flooded out (pick off the pork skin, onions, ginger, spices) put people in the enameled plate, and then the soup over
filtered, poured into the plate to submerge the meat to the degree. Chill and solidify into a paste. 4. First cut the goat paste into slices, and put them in a plate
Inside the sauce, pour it on the plate that is.
[Process key]
When simmering, we should keep skimming off the floating foam, keep small open, can not turn the waves, so as not to cloud the soup.
[Flavor characteristics]
This is the Northwest cold dishes, crystal smooth, fragrant and palatable, summer season, the best wine.
Lastly, a big dish
Roasted whole lamb
[Ingredients]
1 lamb
l00 grams of sesame oil
1000 grams of vegetable oil
100 grams of shrimp paste
200 grams of white soy sauce
100 grams of pasta sauce
250 grams of green onions
These are the most important ingredients in a dish like this.
Pepper 3 grams
Coriander 100 grams
Pepper 2 grams
Sugar 15 grams
[Cooking method]
1. After the sheep slaughtered, so that it is ambushed in the case, from the back of the spine of the hair to the two sides, 60 ℃ of boiling water poured
into the wool scraped clean. Then put into the 80 ℃ hot water pot, soak it and fish out, with white soy sauce
rubbed on the skin surface, and then pepper water, pepper water rubbed on the sheep abdominal cavity.
2. Use an iron fork to open the sheep's abdomen, use two iron hooks to hold the two hind legs, and smear the vegetable oil on the sheep's skin in two parts
. Once the hearth is hot, hang the sheep in the oven and roast it until it is golden brown and cooked. Out
Oven into a large plate, on the table and then sliced into thin slices, accompanied by pancakes, scallions, shrimp paste (burned sesame oil mix),
pasta sauce (add sugar mix), cilantro and eat.
[Process key]
1. strict selection of materials. The best lamb is one that is under 2 years old and weighs about 15 kilograms.
2. Roasted sheep is completely dependent on the bottom of the furnace fire and the furnace wall reflecting the high temperature of the casserole and become. The Mongols generally
use charcoal from wild apricots, peaches, plums, birches, and zag wood, which grows in the desert, as fuel. In the process of roasting
in the process of roasting, it is necessary to observe at any time from the glass window opening halfway up the stove wall or the opening under the stove, to adjust the fire, to keep the text but not strong,
in order to achieve the desired purpose.
[Flavor characteristics]
1. "Roasted whole sheep" is a traditional feast in Inner Mongolia, Xinjiang, Gansu, Qinghai and other places. Mongolian
They call it "Tuluqi Kavaf." According to evidence, as far as 100,000 years ago in the river-loop area of the Ordos people
have been used to fire roasted beasts of prey, see the history of roasted whole sheep, can be traced back to ancient times.2000
Many years ago, the Zhou Dynasty, one of the "eight treasures," "gun Sheep! Rituals - Nei Zi": take the sheep slaughter
killed, dig out the internal organs, will be stuffed with jujubes in the abdomen, wrapped with reeds, and then paste a layer of clay, placed on the fire
roasted. To be shell burnt, that is, break open. Hands wet water, while hot, clean the shell on the gray membrane, with rice flour open
paste stick in the sheepskin, into the top of the frying pan fried incense. Then take out, cut into long pieces, with good spices,
Turn into a small tripod, placed in a large pot of water, boiling water should not be immersed in a small tripod. Three days and three nights with a small fire stewed
Non-stop, and finally taken out on the plate, with sauce, vinegar and other condiments seasoned and eat. The skill is so high that it makes one's jaw drop.
From this point of view, "roasted whole sheep" and "shelling" is not unrelated.
2. This dish is the best, golden red oil, burnt, tender, crispy and fragrant, not greasy, with pancakes, seasoning
materials, cilantro and eat, a unique flavor.
Ingredients: fresh lamb, cumin or cumin powder, salt, oil
Method of production:
1, sliced lamb (or thin pieces)
2, on the frying pan, when the oil is hot, add slices of lamb, stir-frying over high heat
3, when the meat begins to change color, add cumin and salt, and stir-frying
4, to be the pot of meat, when the juice from its own dry. When the juice from the meat dries up, serve it on a plate and eat it while it is still hot
Note:
1) Remember not to use frozen lamb, and it is best to use lamb with fat
2) Remember to keep stirring
3) The meat will be juicy on its own, so be sure to wait for the juice to dry up
4) Don't put too much salt in it, and put a little bit more cumin
5) The cumin is not a big part of the meat, and it is not a big part of the meat.