Technology: boiled mutton water chestnut jiaozi material: ingredients: mutton 500g (fat and thin).
Accessories: 200g water chestnuts, 200g leeks, 20g mushrooms (fresh mushrooms), and 0/0g dried shrimps/kloc.
Seasoning: soy sauce 15g, sugar 3g, pepper 3g, sweet noodle sauce 15g, monosodium glutamate 2g, cooking wine 20g, sesame oil 2g and salt 4g. Teach you how to make mutton water chestnut in jiaozi and how to make mutton water chestnut delicious in jiaozi. 1. Wash and chop shrimp; 2. Wash and mash water chestnut; 3. Wash and dice the mutton; 4. Wash mushrooms, drain water and cut into powder; 5. Wash leek, drain and cut into powder; 6. Mix dried shrimps, water chestnuts, mutton, mushrooms and shallots; 7. Add soy sauce, sugar, pepper, sweet noodle sauce, monosodium glutamate, cooking wine, sesame oil and salt and mix well, and the dumpling stuffing is ready; 8. Put the stuffing pericardium into the dumpling wrapper and wrap it in jiaozi; 9. Cook the wrapped jiaozi in a boiling water pot. Applicable people:
Health tips for pregnant men and women:
1. Mutton is warm. Eating mutton often in winter can not only increase human body heat and resist cold, but also increase digestive enzymes, protect stomach wall, repair gastric mucosa, help spleen and stomach digest and play an anti-aging role; 2. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness, chills, malnutrition, soreness of waist and knees, impotence, premature ejaculation and various diseases of deficiency and cold; It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly. The key to making mutton water chestnut jiaozi: dumpling skin: knead flour with water into long strips, cut into balls, and roll into thin slices. The practice of yam and peach kernel mutton soup introduces the cuisine and its function in detail: delicious porridge soup
Technology: Mutton soup with stewed yam and peach kernel. Ingredients: 500g mutton, 0/00g walnut/kloc and 0/00g yam/kloc.
Accessories: stock, salt, monosodium glutamate, chicken essence. Teach you how to make yam and peach kernel mutton soup, and how to make yam and peach kernel mutton soup delicious 1. 2. Peel the yam for later use; Stir-fry walnuts in the oil pan. 3. Put the raw materials into the stock, stew in the oven for about 2 hours, and season. The method of stir-frying mutton with cumin introduces the cuisine and its function in detail: home-cooked recipes
Technology: Stir-fried cumin and stir-fried mutton Production materials: Ingredients: 250g of mutton, and proper amount of clean purple cabbage leaves.
Seasoning: chopped green onion, Jiang Mo, minced garlic, diced carrot 10g, cumin powder, salt, chicken essence, starch, soy sauce and salad oil. Teach you how to cook cumin fried mutton. How to make cumin stir-fried mutton delicious? 1. Dice mutton, add salt, chicken essence and starch, and oil for later use. 2. Heat the pan, add chopped green onion, Jiang Mo, minced garlic and diced carrot, add mutton, salt and chicken essence, stir fry with soy sauce, sprinkle cumin powder and put it on the purple cabbage leaves. The key to the production of cumin fried mutton: the frying time should be short, otherwise the mutton will be old. The method of braised yellow mutton with apples and oranges introduces the cuisine and its function in detail: home-cooked recipes
Taste: Sweet and sour technology: braised yellow mutton with apples and oranges. Material: main ingredient: clean yellow mutton 1750g.
Accessories: western-style mashed potatoes 1250g, western-style soaked grapes 400g, pickled watermelons 400g (see the production of this dish), and coriander leaves 10g.
Seasoning: 500g of apple, 250g of orange, 50g of sugar, red wine 100g, refined salt 15g, pepper 1g, proper amount of vegetable oil, and 750g of chicken soup (see this salty type). Braised yellow mutton with apples and oranges features: sweet, sour, salty and fresh. Teach you how to cook yellow mutton braised with apples and oranges, and how to cook yellow mutton braised with apples and oranges is delicious. 1. Cut the washed yellow mutton into pieces, put them into a pot, add clear water until they are not fleshy, soak for 24 hours, drain the blood to remove fishy smell, dry them in the air, sprinkle with10g of salt, pepper and red wine, and marinate for 2 hours. Peel, core, stem and slice apples and oranges. 2. Cook the pot, put the oil to 70% heat, add the mutton pieces and fry them until they change color, and put them in the colander. When the pot backfires, add mutton pieces, apple slices and orange slices, add chicken soup to boil, cover the pot, simmer (stew) with low fire until the mutton is cooked and raked soft, drain the soup and seasoning from the meat pieces, put them in a plate, put the soup, apple slices and orange slices in a thick basket, put them in the pot, mash them into mud, add salt, sugar and red wine, and heat them until they foam. Put the other ingredients into a small dish and serve with one of them. The practice of Indian mutton introduces the cuisine and its function in detail: the home-cooked menu of Southeast Asian cuisine
Taste: curry flavor technology: braised Indian mutton making material: main ingredient: tender mutton 1750g.
Accessories: coriander leaves 15g.
Seasoning: turmeric powder 10g, onion 500g, fresh ginger 50g, fresh garlic 50g, clove powder 5g, cinnamon powder 5g, coriander powder 5g, fennel seed powder 5g, pepper 5g, dried pepper 3g, fresh tomato 750g and chicken soup 65433. Indian mutton features: curry is rich, fresh, salty and slightly spicy. Teach you how to cook Indian mutton, and how to cook Indian mutton is delicious 1. Cut the mutton into 2cm pieces, sprinkle 5g of salt and 2g of pepper, mix well and marinate. Remove the roots and skins of onions, and put them into a meat grinder with ginger and garlic to grind them into mud. Remove the pedicels and roots of tomatoes, cut a knife edge on the surface, scald with boiling water, peel and remove seeds, and cut into 1 cm dices. 2. Cook the pot, add 50 grams of oil, heat it to 50%, add mutton slices, and fry it in a pot until it changes color. Heat oil in a wok to 50% heat, add onion, ginger and garlic paste, add dried Chili, stir-fry with a shovel over medium heat until the water is exhausted, add clove, cinnamon, coriander, fennel, pepper, turmeric powder and diced tomato, continue to stir-fry until fragrant, add chicken soup, add fried mutton slices, boil and simmer over low heat. The way to sauce yellow mutton introduces the cuisines and their functions in detail: the recipe of impotence and premature ejaculation with sauerkraut, the recipe of tonifying yang, the recipe of strengthening waist and kidney, and the recipe of cold limbs and chills.
Taste: Sauce-flavor technology: Sauced yellow mutton. Material: main ingredient: mutton (thin) 1000g.
Seasoning: salt 10g, soy sauce 200g, sugar color 10g, sesame oil 20g, onion 5g, ginger 3g, garlic 3g, pepper 3g, star anise 3g, cinnamon 3g, clove 3g and licorice 3g. The characteristics of antelope meat sauce are salty, crisp and golden in color. Teach you how to make yellow mutton with sauce. How to make mutton with yellow sauce is delicious? 1. Cut the yellow mutton into 500g pieces, soak it in cold water for 4 hours, then take it out with boiling water 10 minute and wash it.
2. Add 10 Jin of soup to the pot, add yellow mutton, bring to a boil over high fire, and add refined salt, soy sauce, white sugar and medicated bags (onion, fresh ginger, garlic, pepper, aniseed, cinnamon, clove and licorice).
3. Cook with slow fire for about 3 hours, add sugar, cook for a while, remove the yellow mutton, drain the soy sauce, and put it on a flat plate; Let it dry a little and rub sesame oil on the meat noodles while it is hot.
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Tips for making mutton with yellow sauce: prepare soup 1000g (soup for cooking chicken and duck) and fork roast mutton. Introduce the cuisines and their effects in detail: pickles for impotence and premature ejaculation, recipes for strengthening yang, recipes for strengthening waist and kidney, and recipes for cold limbs and chills.
Taste: Salty and sweet technology: Roasted mutton with barbecued pork. Material: main ingredient: lamb tenderloin 500g.
Seasoning: sugar 65g, salt 8g, soy sauce 20g, ginger juice 1 5g, cooking wine 1 0g, vermilion sauce 3g, star anise1g, sesame sauce 3g and spiced powder1g. Teach you how to cook instant-boiled mutton and barbecued pork. How to cook roast mutton and barbecued pork to taste good? 1. Cut the tenderloin into strips 33cm long with a knife, and the thickness should be even. Mix the spices and marinate for 60 minutes.
2. Put on the barbecued pork rings one by one, put them in the oven for 25-30 minutes, drip out the clear oil and cook them, then pour the syrup. Put the household stove in the oven and bake it on a baking tray. "The Practice of Stewing Mutton" introduces the cuisines and their effects in detail: the prescription of tonifying deficiency and strengthening the body, the prescription of tonifying yang, the prescription of strengthening the waist and kidney, and the prescription of being afraid of cold limbs.
Taste: Spicy technology: stewed mutton. Material: main ingredient: mutton (fat and thin) 1000g.
Accessories: 250g of pork ribs (pork belly) and 20g of wheat flour.
Seasoning: 50g ginger, 25g cooking wine, 20g chilli oil, lard 150g (refined), soy sauce 10g, 5g onion, garlic (white skin) 10g, 8g sesame oil, salt 10g and starch (corn) 65440.
2. Mix Chili oil with dry starch, apply it on mutton skin, fry it in oil pan until golden brown, and take it out;
3. Pork belly is cut into pieces and fried for later use;
4. Chop the onion and slice the ginger for later use;
5. Put the fried mutton into a stew pot (with bamboo as the bottom), add broth, cooking wine, ginger, garlic, salt, Chili oil and pork belly, boil with strong fire, simmer until the mutton is soft and rotten, and take it out;
6. Pick up the pork belly, cut the mutton into pieces and put it on the plate;
7. In a small bowl, add soy sauce, monosodium glutamate, sesame oil, broth and starch water to make a sauce;
8. Steam the mutton for 20 minutes, take it out and sprinkle with dry starch;
9. Heat the wok, add lard, pour the mutton, fry it a little and remove it;
10. Stir-fry chopped Sichuan pepper (Chili powder) and chopped green onion, add mutton, cook wine, add sauce, and mix well to serve. Tips for cooking mutton stew: Because mutton needs to be fried, prepare1000g lard, and the actual dosage is150g.