Fried mutton with cumin

The texture is soft and tender, spicy and salty, and the cumin flavor is strong.

300g of mutton, 50g of cumin 1 5g, 50g of bamboo shoots, 50g of oil1500g (about 75g), 20g of cooking wine, 0g of salt15g of sugar15g, 30g of eggs, 7g of monosodium glutamate and 30g of hot sauce.

1. Slice mutton into a bowl, add eggs, starch and noodles, and paste evenly. 2, spoon oil, wait until the oil is five mature, cut the meat slices, and pour out the bamboo shoots together. Leave the oil in the original spoon, add hot sauce, salt, sugar, monosodium glutamate, cooking wine, cumin and soup, pour in sliced meat and bamboo shoots, stir the spoon and pour in sesame oil, and serve. ?

Braised Lamb in Brown Sauce

Mutton is rich in nutrition, so long as it is cooked properly, it can be used to preserve its smell. The vegetable soup is delicious in meat, ruddy in color and rich in aroma.

500 grams of lamb ribs. Ingredients: 20g carrot and 50g green garlic. Seasoning; 30g of soybean oil, 30g of white wine, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anise.

Cut and match: wash the mutton ribs and cut them into small pieces 4 cm square. Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, take it out and wash it with water. Wash carrots and slice them. Cooking: Heat a wok, add soybean oil to heat it, add onion and ginger slices to stir fry until fragrant, and then add mutton.

Stir-fry, then stir-fry with Shaoxing wine and sugar 1 min.

Xiexi mutton chop

Lamb chops are crispy outside and tender inside, and the food is crisp and fragrant.

Lamb chop 12, vermicelli 100g, scorpion 12, egg 1, a little flour and sesame, paper flower 12, monosodium glutamate and salt and pepper.

1. Chop the 6 cm long lamb chops, season them in a pot and cook them. Take it out and pat it evenly with flour. Spread the egg mixture evenly on each lamb chop, sprinkle with sesame seeds and stick it firmly for later use. 2. Put the oil in the pot. When the fire is 70% hot, put in the lamb chops, fry them until they are golden brown, take them out, insert the folded meal paper at the end where the bones are exposed, and put them neatly on the edge of the plate. 3. When the oil temperature rises to 80% heat, cut the 6 cm long vermicelli into the oil pan, fry it until crisp, take it out, put it in the middle of the ribs, and put the fried scorpions on the vermicelli.

Sauté ed mutton slices with onion

Sweet and tender, without the smell of sheep. (Beijing cuisine)

Leg of lamb (clean, 200g), onion (20g), garlic (1 petal), pepper powder (a little), yellow wine (20g), soy sauce (50g), salt (a little), vinegar (a little), crude oil (a little) and sesame oil (55g).

First, cross the leg of lamb to remove tendons and cut it into large pieces; Beijing onions are cut into rotating knives and will become thin slices after frying. 2. Mix scallion, crude oil (or lard), soy sauce, salt, wine, pepper and lamb leg slices in a bowl. 3. When the wok with cooking oil, sesame oil and garlic (chopped) is heated to a high temperature, pour the leg of lamb and green onions into a bowl, and quickly explode with high fire, then add a little sesame oil and vinegar to the wok.

Roasted mutton with mutton

Sweet and slippery.

Mutton1000g, Nanjiang 50g, Shaoxing wine 20g, red bean oil 20g, lard 50g (150g), pork belly 50g, mangguangsi100g (pickled sweet and sour) and hawthorn cake 65500. Dry flour, soy sauce, pepper, minced garlic, sesame oil, refined salt, starch, monosodium glutamate, two soups and chopped green onion. ?

1. Wash the mutton, mix well with red soy sauce and dried starch, spread it on the mutton skin, fry it in the oil pan until golden brown, and take it out. 2. Put the stir-fried mutton in a pot (with bamboo as the bottom), add Ertang, Jiu Shao, Nanjiang, raw garlic, refined salt, red soy sauce and pork belly (cut into pieces and stir-fried), put it on the stove, boil it with strong fire, stew it with slow fire until the mutton is soft and rotten, take it out, remove the pork belly, boneless the mutton and cut it into 5cm wide/kloc-0. In a small bowl of 1, add soy sauce, monosodium glutamate, sesame oil, soup and starch water and make a bowl. 3. Boil the mutton in a steamer for 2 minutes, take it out and sprinkle with dry starch. Stir-fry the lard, pour the mutton into the frying pan and return it to the sieve. Stir-fry chopped Sichuan pepper and chopped green onion, add mutton, boil Shao wine, add bowl of sauce, mix well and serve. Mangguang Temple, hawthorn cake silk platter. Pickles: sweet sauce

Sha Guo San Dan

Fresh and fragrant, light and refreshing.

Main ingredients? Mutton powder Dan (that is, flap stomach) 2.5 kg. Seasoning? Chicken oil 10g, salt and monosodium glutamate 5g, brine shrimp oil and cooking wine 10g, onion ginger 15g, shredded onion 10g, shredded ginger 5g, pepper 10g and chicken soup 2.5kg

(1) Take out the mutton powder Dan by scalding it with hot water at 80℃, rub off the black film of the powder Dan by hand, wash it, put it in a boiling water pot, add onion, ginger and pepper, cook it for about 3 hours with low fire, take it out, remove the grease and impurities from the powder Dan, wash it with warm water, then cut it into triangles and cook it in boiling water. (2) Put the scattered Dan pieces into a casserole, add chicken soup, boil over high fire, and skim off the floating foam. Add shredded onion, monosodium glutamate, cooking wine and salt. After the soup is boiled, simmer for 5 minutes, then pour in chicken oil and sprinkle with shredded onion and coriander. Put the marinated shrimp oil in a bowl and serve it with the sandan in the casserole.

Fried mutton

No soup, tender and fragrant. (Beijing cuisine)

Half-fat and half-lean mutton (eight ounces), ginger (half ounces), dried onion (one ounce), Beijing onion (four ounces), wine (two tablespoons), sesame oil, pepper (1/4 teaspoons each), clear water (1/3 cups each),

1. Wash the mutton, boil it in boiling water for five minutes, and cross-cut the large slices. 2. Wash and slice ginger and dried onion, and cut Beijing onion. Add ginger slices and seasoning, stir-fry the meat for a while, praise the wine, cover with water and pepper and mix well. Cover and cook over medium heat for about eight minutes. Add sauce, sesame oil and scallion and serve. ?

Huaiqi stewed mutton

It is a winter tonic with delicious taste and light sauce color. (Cantonese cuisine)

Mutton (500g), ginger slices (16.5g), Lycium barbarum (20g), chicken soup (650g), monosodium glutamate (13g), refined salt (a little) and yam (40g).

First, put the mutton in water and cook it into pieces, then put it in a pot and add ginger slices to stir fry thoroughly. Second, put the mutton into the tile, add yam, medlar, chicken soup, monosodium glutamate and refined salt, and steam for two hours.

Stewed mutton

The soup is tender, mellow and delicious.

Mutton with bones, cut into pieces, a little pepper, ginger slices, salt, pepper, onion strips, ginger noodles, coriander and chopped green onion.

1. Cut the mutton with bones into small pieces, put it in a water pot to boil, skim off the blood foam, add seasoning, salt, pepper and onion strips, stew over low heat, and take out the meat. 2. Put the original soup into the pot, add water to dilute it, add salt noodles, pepper noodles, ginger noodles, chopped green onion and coriander to boil the soup, and then put the mutton slices (or slices) into the bowl. ?

Boiled wax gourd with mutton

This soup is fat and rotten, light and delicious.

A catty of melon is three or two; One or two oils; Mutton is two; Chopped onions; Soy sauce is five yuan; Ten capsules of monosodium glutamate; Refined salt San Qian; A parsley; You Xiang bafen

First, peel and wash the wax gourd and cut it into ribs. Put the wok on a big fire, heat it with cooking oil, add chopped green onion, stir-fry mutton, add wax gourd slices, move the wok to a warm fire, add soy sauce and salt, and stew until.

Wax gourd is soft and rotten. Take off the floating foam and sprinkle with monosodium glutamate when you are out of the pot, and sprinkle with a little sesame oil and coriander. Add soup, and it becomes mutton and winter melon soup.

Braised Lamb in Brown Sauce

Delicious in color

The main ingredient is raw mutton with skin 1000g. Accessories: 5 grams of green garlic leaves, 50 grams of ginger, onion knot10g, Shaoxing wine100g, red soy sauce150g, rock sugar100g, 5 grams of refined salt and 2 pieces of monosodium glutamate. 5 grams, water starch 15 grams. ?

1. Put the mutton in a clear water pot, boil it over medium heat, then take it out and wash it. Cut the green garlic leaves into sections for use. 2. Put mutton, Shaoxing wine, red soy sauce, salt, onion and ginger slices (broken) into the pot, add water to drown the meat slices, boil them with strong fire, skim off the floating powder, add rock sugar and stew for about 3 hours. When they are crisp, take them out, remove the bones and replace them with 3. 5 cm square, then put it in the juice pot and thicken the juice with strong fire. When it is thick, add monosodium glutamate and green garlic leaves, thicken with water starch and boil.

Shishankou mutton

Golden color, neat plate, crisp meat, palatable lubrication, fragrant smell, very delicious.

1000g mutton with belt cartilage (mutton brisket is the best), 250g sesame oil, 15g fermented milk, 2g pork sauce, 5g soy sauce, 3g salt, 3g sugar, 3g monosodium glutamate, 2.5g pepper, 25g Shaoxing wine, 50g ginger and scallion.

1, scrape the mutton skin, put the whole piece into boiling ginger and onion water and roll it until it is 80% mature, then take it out and drain it. 2. Heat the wok on high fire, add palm oil, heat it to 80%, fry the mutton slices in the oil pan until they are slightly golden yellow, pour them into the hedge, and then rinse the oil with clear water. 3. Heat a wok with high fire, pour in sesame oil, and add ginger (minced), onion, garlic, star anise, cinnamon, dried tangerine peel, fermented milk, column sauce, etc. Stir well, stir fry, then add mutton, pour Shao wine, add water, soy sauce, salt, sugar, monosodium glutamate, pepper and stir. 4. Dice the cooked mutton, with the skin facing down and the meat facing the side, and arrange it neatly in a bowl. Add the raw juice, steam it in a cage until it is cooked, pour the raw juice, buckle the mutton into a plate, add the soup and wet raw flour twice to the raw juice, thicken it evenly, pour it on the mutton noodles, and sprinkle a little fried sesame seeds and chopped green onion.

Bahai mutton

Golden color, rich flavor and fresh juice.

Ingredients:? 500 grams of sea cucumber and 500 grams of lamb loin. Seasoning:? Chicken oil 15g, onion ginger oil 100g, soy sauce 6g, pepper 10g, onion 50g, salt 5g, ginger 25g, monosodium glutamate 5g, cooking wine 20g, wet starch 50g and chicken soup 2kg.

(1) Wash the soaked sea cucumber into large pieces, soak them thoroughly in boiling water, and take out and control the moisture. First, put chicken soup 1.5 kg into the pot, add pepper, onion, ginger (pat pine) and 15 g cooking wine, put the lamb tenderloin into the pot to boil, take it out, and cut it into chunks with a length of 10 cm and a width of 3 cm. (2) Heat onion and ginger oil in a wok, cook 5g cooking wine, add 50g chicken soup, soy sauce, salt and monosodium glutamate, put the sliced sea cucumber and mutton into the soup at the same time, then simmer for10min, stir the juice with wet starch, and then pour the chicken oil.

Fried cover

Golden color, crisp outside and tender inside.

500 grams of pork belly and one egg (weighing about 50 grams). Soy sauce 10g, onion 15g, ginger 15g, garlic 10g, wet starch 10g, sweet noodle sauce 15g and sesame oil 15g.

Wash the mutton, put it in a cold water pot, boil it for about 5 minutes to drain the bleeding water, then take it out and let it cool, cut it into pieces with a length of 8 cm, a width of 2.5 cm and a thickness of 0.8 cm, spread it on a plate, add soy sauce, onion, ginger and garlic, steam it in a cage for about 90 minutes, take it out, pour out the soup, and take out the onion, ginger and garlic slices. Beat the eggs into a bowl, add wet starch and mix well to make a paste. Put peanut oil in a wok, put it on a medium fire and burn it to 80% heat (about 200℃), then roll up the meat slices evenly, put the egg paste in the oil, fry it until it is 90% mature and take it out. When the oil temperature rises to 90% heat (about 225℃), put the meat slices in it and fry them until golden brown, then cut the fried meat slices into oblique slices and put them in a plate. Mix the sweet noodle sauce with sesame oil and put it in the saucer. Then put the onion and garlic cloves on another plate and serve them with this dish. ?

Crispy fried mutton brisket

The color is Huang Liang, the mutton brisket is crisp outside and tender inside, and the radish in sweet and sour cucumber looks good.

Main ingredients? 500 grams of mutton, 250 grams of dough and 25 grams of baking powder. Seasoning? Oil150g, alkali10g, aniseed10g, cooking wine12g, salt10g, sugar 50g, soy sauce150g, monosodium glutamate 5g and scallion.

(1) Cut the mutton into long pieces with a length of 12 cm and a width of 3 cm, put them in a soup basin, and add cooking wine and soy sauce. White sugar, salt, chopped green onion, Jiang Mo, aniseed and a small amount of soup are put into a steamer and steamed for 20-30 minutes with strong fire, then cooked with chopsticks, taken out and cooled. (2) Mix flour and water, add alkali and stir well, then add baking powder and stir well. (3) Pour large oil into the frying spoon, heat it to 70% to 80% heat with strong fire, spread a layer of baking powder on the mutton block, fry it in the oil until the skin is hard and yellow, and take out the drained oil. (4) Cut the fried mutton into small pieces 1 cm square and put them on a plate. Take onion sauce, salt and pepper and pepper soy sauce with you when you eat.

Steamed mutton

Soft, fragrant, tender and nutritious.

A catty and a half of fat fresh mutton; Five dollars for salt; Soy sauce is two yuan; Yellow rice wine is one yuan; One onion; Three slices of ginger; One or two pepper waters; Three coriander trees

Wash the mutton, control the blood, cook it in a soup pot for six times, cut it into three-point thick slices with a straight knife, and put it in a bowl to form a terrace. Then, add soy sauce, salt, onion segments, ginger slices and pepper water.

Rice wine, add some clear soup (about three or two), steam in a steamer, take out the pot, pick out ginger pieces, buckle them in a big plate and sprinkle with chopped coriander.

Stewed mutton

Soft and fragrant, it is a good dish in winter.

Two Jin of fat mutton; Soy sauce is five yuan; One or two salts; Ten prickly ash; Two onion segments; Five slices of ginger; Fennel is five dollars.

Wash the mutton, dry it, cut it into small pieces with a straight knife, blanch it thoroughly in a boiling water pot, and take it out for another pot of cold water.

After boiling, add soy sauce (preferably white soy sauce), salt, pepper, onion, ginger slices and fennel (wrapped into small packets), then add meat and stew over low heat.

Roasted mutton strips

The meat is golden yellow, the juice is bright and oily, and the meat is rotten and delicious.

300g of mutton (preferably tenderloin), 30g of sesame oil, 3g of wet starch 1 8g, 3g of cooking wine, 30g of soy sauce, 2g of monosodium glutamate, aniseed 1 g, and ginger slices1g.. ?

(1) Remove the bones and fascia from the mutton, trim it neatly, soak it in clear water, separate the blood, wash it, cook it in a boiling water pot, take it out and let it cool. (2) Peel off the cloud skin of the cooked mutton, cut it into strips with a length of 8 ~ 10 cm and a thickness of 0.3 ~ 0.5 cm along the meat line, and put it in a bowl with a smooth surface. (3) Heat sesame oil (10g) with a frying spoon, then add aniseed, onion and ginger slices, stir-fry, then add cooking wine and soy sauce (10g), and cook the meat soup (120g). (4) After the soup is boiled, pour it into a bowl filled with meat strips, steam it in a steamer for 20-25 minutes, and then use chopsticks to take out aniseed, onion and ginger slices. (5) Pour the strips of meat and the original soup of steamed meat into a frying spoon (the strips of meat should not be scattered), bring to a boil with strong fire, add soy sauce (20g) and monosodium glutamate, thicken with wet starch, turn it over twice, and drip sesame oil. ?

Braised Lamb in Brown Sauce

Hot pot soup is thick and heavy, crisp and rotten.

About 5000 grams of goat 1 hot sauce 450 grams of red soy sauce 200 grams of cooking wine 500 grams of pepper 5 grams of star anise 10 grams of three grams of cinnamon 15 grams of clove 2 grams of Amomum tsaoko 5 ~ 6 pieces of cardamom 3 grams of fennel 3 grams of Amomum villosum 3 grams of dried tangerine peel 4 grams of fragrant leaves 5 grams of red dates 50 grams of Lycium barbarum 65438+

1? After the goat is slaughtered, it is skinned, and its viscera, head and hooves are removed. Then the residual hair and blood stains on the mutton are scraped off, washed, and then the mutton is cut into two pieces. 5 cm square block, soak it in clear water for 2 ~ 3 hours, take it out, drain the blood, put it in a boiling pot to "drain the water", and then pick it up and drain it; Clean ginger and scallion, and mash; Bake cumin with low fire and grind it. Everything is ready. 2? Set the wok on fire, put the oil and heat it to 60% to 70%. Add ginger and onion and stir-fry until fragrant. Then pour the mutton pieces into the wok and fry until fragrant, and then cook some yellow wine. After the mutton shrinks and discolors, quickly add Chili sauce and fry until the mutton has the highest color. Immediately take the wok and pour it into a big casserole, and add about 2000 grams of water, as well as various spices such as aniseed, Anemarrhena asphodeloides and cinnamon. 3? Move the casserole to the fire, boil it over medium heat, skim off the floating foam, then add cooking wine, salt and pepper, then add carrots, jujubes and medlars, cover the pot, simmer for 40-50 minutes with medium and low fire until the mutton is crisp and rotten, open the lid, pick out the ginger onion, carrots and spice residues, and add chicken essence, monosodium glutamate and cumin powder. 4? Serve with a plate of oil gluten, old tofu, Chinese cabbage and coriander. When eating, you usually eat the mutton in the casserole first, and then rinse the ingredients and various vegetarian ingredients with the raw juice in the casserole when you are drunk and hot. ?

Lycium barbarum bullwhip soup

Red and white, beautiful appearance, soft and waxy beef, mellow soup, rich nutrition and strong nourishing power.

Clear water, bullwhip, chicken oil, ginger, pepper, cooking wine, medlar, salt, monosodium glutamate.

Take the stems of male and strong cattle, weighing about 1kg, remove the epidermis, cut them open with a sharp knife, blanch them in boiling water, rinse them, peel off the floating skin, scrape off impurities, blanch them several times until there is no smell, and aluminum pot puts 1kg in clean water, add bullwhip, chicken oil and chicken to boil and skim them. ?

Stir-fried diced mutton with onion

This kind of home-cooked mutton is smooth and tender, rich in onion fragrance, light yellow in color and bright in oil, and can be used as cooking in banquets.

250g of mutton and 25g of onion. Seasoning: Shaoxing wine 15g, soy sauce 3g, refined salt 2g, white sugar 2g, egg white 1g, pepper 1g, peanut oil 50g (about 50g), water starch 20g, sesame oil 5g and a little monosodium glutamate.

Cut and match: Dice the mutton, put it in a bowl, add egg white, water starch 15g and salt and mix well. Onions are cut into oblique sections. Cooking: Heat the wok, scoop in peanut oil and heat to 60%. Put the diced meat into the pot, then add the onion, and quickly remove and drain the oil. The pot is boiling again.

Add Shaoxing wine, soy sauce, sugar, monosodium glutamate and a little water, thicken with water starch, and pour in meat. Onions, pour in

Mutton cake

Because mutton is warm and sweet, rich in oil and red in color, it is generally suitable for winter consumption. Mutton tastes delicious and crystal clear.

Ingredients: 750g mutton with skin. Ingredients: 200g pigskin, 2 carrots. Seasoning: 3 shallots, 5 slices of ginger, shredded green garlic 10g, 50g of soy sauce, 50g of sugar 10g, 50g of Shaoxing wine and 25g of Chili sauce.

Cut and match: wash mutton and pigskin, blanch them thoroughly in boiling water pot, take them out and wash them again. Put 1000g soy sauce, sugar, carrot, Shaoxing wine, onion, ginger and clear water into a pot, bring to a boil with high fire, skim the floating foam, reduce the fire until it is crisp and rotten, take out the mutton, cool it slightly, remove the bones, spread the mutton skin on the bottom of the plate, tear it into a dish and spread it flat. Cooking: take the onion, ginger and carrot out of the soup in the pot, and take them.

Fried shredded mutton

This mutton has no smell, and it's delicious.

Mutton is four or two; Pentose; Two potatoes; Pepper is divided into two parts; Soy sauce is four yuan; An egg is transparent; Five points of refined salt; Cooking oil is one or two yuan; One dollar for chopped green onion.

1. Remove the fascia from the mutton, cut it into one-minute thick slices, cut it into one-inch and five-minute long shreds along the meat line, put it in a bowl, add refined salt (two-minute) and egg white, and stir well by hand. Peel potatoes and cut them into filaments. 2. Put the pot on the fire, add cooking oil and heat, stir-fry the mutton until it becomes loose and discolored. Heat the original pot with four yuan oil. When the chopped green onion is sauteed, add shredded potatoes, shredded mutton, soy sauce, refined salt, sugar and water (one or two), stir well and sprinkle with pepper.

White-cut mutton

This dish is delicious and refreshing, not greasy, and it is a good accompaniment.

A catty of mutton; Yellow rice wine San Qian; Two onions; White sugar is one yuan; Two slices of ginger; Sweet noodle sauce; Five dollars; Garlic is two yuan; One point of monosodium glutamate; Coriander San Qian; Five yuan of sesame oil

1. Wash the mutton, blanch it in a boiling water pot, then wash it, put it in a container, add onion ginger, yellow wine, white radish and refined salt, steam it in a cage until the mutton is crisp and cooked, take it out, take it out, let it cool, and put it in the refrigerator. 2. Take a wok and heat it with sesame oil. 3. Take out the mutton, slice it with a knife, put it in a basin, and serve it on the stage with the seasoning in the plate.

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