Name of the dish: whole lamb platter

Classification of dishes: authentic dishes

Raw materials: sheep spinal cord, tripe, kidney, ears, brain, hoof, tongue, eyes, clear soup, cooking wine, Jiang Mo, ginger juice, ginger slices, onion, salt, starch, egg, starch, ginger juice, cooking wine, carrot, dried elm mushroom, milk and sugar.

Production method: 1, single spinal cord and sheep spinal cord are peeled, cut into 5cm-long sections, blanched with boiling water, cooked with clear water, drained, and simmered with clear soup, cooking wine, Jiang Mo and refined salt. After the soup is concentrated, thicken it with water starch. 2. Deep-fry the belly, simmer it quickly with boiling water, dip it in the paste made of eggs, starch, ginger juice, refined salt and cooking wine, fry it in warm oil and take it out. Dip it in salt and pepper or marinated shrimp oil when eating. 3, single explosion waist, remove the waist of the sheep kidney (but leave the waist oil outside the sheep kidney), cut into pieces, blanch with boiling water, and then fry with hot oil. Dip some pepper and salt when eating. 4, cook a thousand miles of wind, sheep ears (halal restaurant chefs call it a thousand miles of wind) cooked with clear water, peeled off the skin and meat, only its brittle bones, cut into filaments. Carrots and elm mushrooms are also cut into filaments and blanched with boiling water. Heat a wok, pour a little peanut oil, stir-fry onion and ginger slices, take out, add shredded mutton, shredded carrot and shredded elm mushroom, stir-fry for a few times, and cook the clear soup, cooking wine and refined salt until they are evenly turned over. 5. Stir-fry the sheep brain, cook the whole sheep brain with salt water, peel off the outer membrane and cut into pieces. First simmer in clear soup for a while, then dip in egg yolk starch paste and fry until golden brown. 6, white hoof beard, there are two white round grains slightly larger than soybeans on the sheep's hoof, which the chef calls hoof beard or tiger eye. When cooking, you need to cook the sheep's hooves first, then remove the hooves, bake them with clear soup and refined salt, thicken them with milk and water starch, and pour a little sesame oil. 7. Braised mutton tongue, blanched, peeled, boiled, cooled and cut into thick slices. Stir-fry minced onion and ginger with chicken and duck until fragrant, pour in sliced mutton tongue, add clear soup, cooking wine, refined salt and sugar, and bake into thick soup. 8. A single sheep's eye, completely remove the sheep's eye from the cooked sheep's head, cut it into thick slices and blanch it with boiling water. Then use duck oil and minced onion and ginger in a wok, add the cut sheep's eyes, add refined salt and clear soup to bake thoroughly, thicken with water starch and stir-fry a few times. Put the dishes on separate plates.

Characteristics of dishes: You can eat the essence of whole sheep sleeping mat in a group of dishes, with 8 kinds of raw materials and different methods, which are delicious, mellow and different in taste.

2 instant-boiled mutton

raw material

750 grams of mutton

Appropriate amount of cabbage, appropriate amount of shredded rice and appropriate amount of sugar and garlic.

Legislation

Boned mutton, sliced;

Sesame sauce, pickled chives, bean curd with sauce, soy sauce, chili oil, marinated shrimp oil, sesame oil and Jiu Shao, refined in proper amount, and prepared into flavor juice;

Add clear soup to the pot and bring to a boil. Wash the sliced meat until it is cooked. Take out the flavored juice and add sugar and garlic to eat together.

3 Roasted mutton

Raw materials:

Sheep hind leg 3000 grams

Onion 300 grams

200 grams celery

System:

Chop off the leg of mutton, diagonally cut the inside of the leg with a cross knife, and marinate with cooking wine, refined salt, soy sauce, pepper, fennel, ginger, onion and garlic for 3 hours.

Slice the onion and celery, put them on the leg of lamb and bake them in the oven for 1.5 hours.

4-meter jujube mutton

raw material

Mutton1000g

500 grams of candied dates

75 grams of orange cake

50 grams of lotus seeds

Sugar100g

25g honey

Legislation

The candied dates went to the pit, and the orange cakes became the pit. Cut the clean mutton into pieces.

The lotus seed split into two petals.

Blanch the mutton slices, drain the water, put them in an 80% hot oil pan and take them out.

Put lotus seeds into a bowl, surrounded by candied dates, pour mutton, sprinkle with white sugar, steam in a cage for 3 hours, buckle into a plate and pour honey.

5 roast lamb leg

raw material

1 sheep hind leg

50g cucumber slices

Grilled fish bait 12 pieces

Legislation

Punch holes on both sides of leg of lamb 10 or more, marinate in seasoning 1 hour, and then put in baking tray.

Bake until golden brown, take out, sprinkle with a little sesame oil, and serve with cucumber, bait and onion.

6 Name of the dish: It looks like honey.

Classification of dishes: authentic dishes

Ingredients: clean tenderloin, sugar, sweet noodle sauce, soy sauce, vinegar, Shaoxing wine, ginger juice, wet starch, sugar color, sesame oil and peanut oil.

Production method: wash tenderloin, slice it with an oblique knife, put it in a bowl, add sweet noodle sauce and wet starch, and homogenize; Put ginger juice, sugar, soy sauce, vinegar, Shaoxing wine, white sugar, wet starch, etc. into a bowl to make a thick juice; Pour peanut oil into the wok, heat it to 70%, add the sliced lamb tenderloin, spread it quickly, and don't stick together. When the tenderloin turns white, pour the oil into the colander to drain the oil, put the wok back to the fire, add sesame oil to heat it, pour in the smooth tenderloin, cook it with the sauce, and stir fry quickly to cover the tenderloin.

Features: It looks like preserved apricots, with red sauce color and soft texture.

7 fen Bao fen Dan

Features:

Sandan is a part of mutton tripe, and coriander stir-fried is a dish with coriander (coriander) as the main material. Soft fragrance, fresh, salty and slightly spicy.

Materials:

250g of lamb tripe (sandalwood), 50g of clean coriander, 25g of cooking wine, 3g of monosodium glutamate, 5g of shredded onion15g, 5g of ginger rice, 5g of garlic rice10g, 5g of white pepper, proper amount of sesame oil, salt and broth.

Production method:

① Wash sandalwood and cut into strips, and cut coriander into sections.

(2) blanch the powder with boiling water.

③ Stir-fry the spoon with fire and put the broth, then put the cooking wine, salt and sandan. After the pot is boiled, simmer with low fire, collect the juice with high fire, add pepper, monosodium glutamate, shredded onion, ginger rice, garlic rice and coriander, stir well, pour the sesame oil out of the spoon and put it on a plate.

8 Chai Roasted Mutton Slices

Features:

Delicious and delicious, with unique flavor.

Materials:

750 grams of sheep hind leg meat and 300 grams of green onions. Seasoning: soy sauce150g, sugar10g, fermented milk 40g, cooking wine 40g and coriander 30g.

Production method:

Wash the mutton and cut it into thin slices about 8 cm long and about 1 cm wide; Wash the green onions and cut them into oblique sections with a length of about 6 cm and a width of 1 cm; Wash coriander and cut into sections; Spare. Mix mutton slices, soy sauce, sugar, fermented milk, cooking wine, coriander and onion and marinate for a while; Spare. Put the pine firewood under the baking tray and light it. The iron wire in the pot is hot. Add the mutton slices, turn them quickly with chopsticks and bake for about 3 minutes.

Remarks: Generally, Mongolians sit around the baking tray and eat while baking. The shape of the baking tray is similar to that of an ordinary stove, but it is separated by barbed wire.