2 legs of lamb, 200g dry bean curd
Accessories
Adequate oil, salt, pepper powder, sugar, soy sauce, vinegar, cooking wine, green onions, seasonings, monosodium glutamate, sesame seeding, ginger, garlic
Practice:
1. . dry bean curd softened with warm water
2 leg of lamb cut into pieces
3. scallion cut scallion, ginger slices, garlic minced, ready to spices and spices
4. hot frying pan, put the lamb stir fry
5. put the spices and spices fried
6. into the onion and ginger slices stir fry
7. into the appropriate amount of pepper powder fried
8. Pour in the right amount of soy sauce and stir fry
9. Put in the right amount of sugar and stir fry
10. Pour in the right amount of vinegar and stir fry
11. Pour in the hot water, not more than the lamb
12. Pour in the right amount of wine
13. Boil over high heat, skimming foam
14. Put in the dry bean curd
15. Cover the lid and simmer 20 minutes. About 20 minutes, in the middle of the cover flip a few times
16. To be almost soup juice into the appropriate amount of salt seasoning
17. Finally, put the minced garlic and monosodium glutamate stir fry can be
Problem 2: how to do air-dried lamb How to make delicious air-dried lamb Air-dried lamb production materials:
Main ingredients: lamb (lean) 500 grams
Seasoning: 5 grams of green onions, ginger 5 grams, sesame oil, chili oil 5 grams. 5 grams of oil, 5 grams of chili oil, 4 grams of salt, 5 grams of sugar, 3 grams of monosodium glutamate (MSG), 5 grams of sesame oil, 10 grams of cooking wine, 3 grams of pepper, 50 grams of peanut oil
Characteristics of air-dried mutton:
Charred and delicious.
Practice of air-dried mutton:
1. Cut the mutton into 5 cm long, 3 cm wide large (slightly thinner), add cooking wine, pepper and mix well. 2. Smear a layer of sesame oil on the bamboo pole, arrange the lamb slices neatly on it, and put it outside to air-dry for 3 hours and then take it off.
3. bowl into the refined salt, sugar, pepper, chili oil, pepper oil, monosodium glutamate, a little water, blended into a sauce to be used.
4. pot of oil, burned seventy percent hot, into the mutton slices, fried into the red fish, control the remaining oil, the pot to stay a little oil, put onions, ginger chili pot, pour into the fried mutton slices, then pour the bowl of juice into the pot to cook a little bit, dripping sesame oil, out of the pot can be.
Question 3: how to stew air-dried mutton delicious cut sheep small pieces can put some white roti, with the usual you copy chicken as copy, first mutton into the pot copy, copy about twenty minutes and then put some ginger to put some orange peel to the stink, put some wine fast cooked, put some vinegar refreshing, and then put the right amount of pure water, in the pot to cook for about an hour and a half you can eat a delicious delicious mutton. It can also be turned into a lamb casserole.
Question 4: how to stew air-dried mutton delicious cut mutton small pieces can put some of the White Robe, with the usual you copy the same copy of chicken, the first mutton into the pot copy, copy about twenty minutes and then put some ginger to put some orange peel to the stink, put some wine to cook, put some vinegar to refresh the mouth, and then put the right amount of pure water, in the pot to cook for about an hour and a half you can eat a delicious and delicious mutton. It can also be turned into a lamb casserole.
Question 5: air-dried lamb to eat According to the tenderness of the lamb, old and air-dried degree of view, it is best to use water to cook, in five minutes after the first water poured out, and then add boiling water, add a little salt, generally at least one and a half hours of cooking, after cooking, put the lamb into a plate, shredded onions with a moderate amount of salt, with the broth poured open (can be poured directly into the meat, mixed; can also be put aside, according to individual needs to dip)
These are the most important things in the world.
Question 6: air-dried lamb, stewed how to do How to stew air-dried lamb chops
1, soak the lamb chops in warm water for a while, until soaked until soft. 2, cut the lamb chops into pieces, the size of the pieces as you like. 3, put the lamb chops in a pot, add water, add seasoning stew. 4, stewed when the eight mature cease fire, open the pot, add a little radish into the next ten minutes on the stew.
The practice of air-dried mutton
First, ingredients:
500 grams of mutton, 5 grams of onion, ginger 5 grams of sesame oil 5 grams of chili oil 5 grams of salt 4 grams of sugar 5 grams of monosodium glutamate (MSG) 3 grams of sesame oil 5 grams of cooking wine 10 grams of pepper 3 grams, 50 grams of peanut oil.
Second, air-dried mutton practice steps:
1, cut the mutton into 5 cm long, 3 cm wide blockbuster (a little thinner), add cooking wine, pepper and mix well to be used.
2, in the bamboo pole on a layer of sesame oil, the lamb slices neatly arranged in the above, put outdoor air-drying 3 hours after the removal.
3, the bowl into the salt, sugar, pepper, chili oil, pepper oil, monosodium glutamate, a little water, blended into the juice to be used. 4, the pot of oil, burned seventy percent heat, into the mutton slices, fried into the red fish out, the control of the residual oil, the pot to stay a little oil, put onion, ginger stir-frying pot, pouring into the deep-fried slices of mutton, then pour the bowl of juice into the pot to cook a little bit, pouring sesame oil, the pot can be.
Third, air-dried mutton production tips:
Because there is a frying process, you need to prepare about 50 grams of peanut oil.
Question 7: dried mutton practices, dried mutton how to do delicious pot with water (to submerge the mutton block shall prevail), mutton into the water, add white radish (to stink), pepper hit the chili pepper and other ingredients, cooked, placed in a cool place to dry (it is best to surrounded by a piece of cloth, so as not to fall on the flies); if you want to hurry up and cook, you can thinly sliced mutton into the frying pan frying dry.
Question 8: Qinghai air-dried mutton how to eat Simple method is: cut the sheep can put some small pieces of white roti, with the usual copy of the chicken as copy, the first mutton into the pot to copy, copy about twenty minutes and then put some ginger to put some orange peel to go muck, put a bit of wine cooked, put some vinegar refreshing, and then put the right amount of pure water, in the pot to cook for about one and a half hours you can eat delicious mutton. It can also be turned into a lamb casserole.
Mutton cooking anti-methods are many, according to ancient records, the Yuan Dynasty, there are more than ten kinds; to the modern era, the most complete information on a "*** whole sheep recipes", *** documented 280 kinds of mutton practices.
If divided by category, there are mainly steamed, boiled, fried, stir-fried, smoked, stewed, simmered, shabu-shabu, mixed, fried and so on. Of so many practices.
(1) Lamb stew is the most common and the best way to eat. The biggest advantage is that you can eat meat and drink soup at the same time. The soup in which the meat has been boiled has a very high degree of nutrition and is a good product for nourishing the body. Moreover, after the lamb is stewed, it is more cooked, tender and easy to digest. If the stew is coupled with suitable Chinese medicine or nutrition can play a complementary role in food, nourishing effect will be greater. Such as angelica lamb soup, goji berry lamb soup, astragalus lamb soup, lamb and radish soup, lamb and tofu soup, pig's trotters lamb soup belong to this category.
In winter, many people like to eat pots of lamb, which is also a kind of lamb stew. But don't be too eager to eat, make sure that the meat is stewed and cooked, otherwise the casein and clostridium difficile in the raw lamb is not easy to be digested and absorbed by the stomach and intestines, and after eating it will lead to weakness in the limbs.
(2) Roast lamb kebabs. This original Xinjiang local flavor snacks, is cut into thumb-sized slices of fresh lamb, skewered on the iron□, dipped in seasoning, cooked on the stove. Roast lamb flavor, roasted when the best choice of fresh lamb, do not use frozen. This way, there is less loss of nutrients and it is easier to digest. Similar practices are also roasted whole sheep, fried roast pork, charcoal grilled leg of lamb and so on.
(3) Stewed lamb can also maintain the original flavor of lamb, the practice of cassoulet is the most common shabu shabu lamb is tender, the active nutrients in the lamb can be better preserved. However, shabu-shabu should not be used for too short a period of time, otherwise it will not completely kill the bacteria and parasite eggs in the meat. Fried lamb is fresh and tasty, but the loss of nutrients in lamb is greater, and contains higher calories, fried food is also easy to produce carcinogenic substances such as benzo(a)pyrene, it is best to eat less.
Question 9: air-dried beef and mutton the most delicious practice air-dried beef and mutton how to do delicious According to the tenderness of the mutton, old and the degree of air-drying point of view, with water to cook,
five minutes after the first time the water poured out, and then put into the boiling water, add a little salt,
General at least one and a half hours of cooking, after cooking, put the mutton into the plate, onion shredded with the appropriate amount of salt, with broth pour open (can be poured directly onto the meat, mixed; can also be put aside, according to individual needs to eat dipped)
Question 10: air-dried lamb, stewed how to do How to stew air-dried lamb chops
1, the lamb chops with warm water for a while, until soaked softly. 2, the lamb chops cut into pieces, the size of the pieces as you like. 3, the lamb chops into a pot, add water, add seasoning to simmer. 4, simmering eight Mature cease fire, open the pot, add some radish into the next stew for ten minutes on it.
The practice of air-dried mutton
First, ingredients:
500 grams of mutton, 5 grams of onion, ginger 5 grams of sesame oil 5 grams of chili oil 5 grams of salt 4 grams of sugar 5 grams of monosodium glutamate (MSG) 3 grams of sesame oil 5 grams of cooking wine 10 grams of pepper 3 grams, 50 grams of peanut oil.
Second, air-dried mutton practice steps:
1, cut the mutton into 5 cm long, 3 cm wide blockbuster (a little thinner), add cooking wine, pepper and mix well to be used.
2, in the bamboo pole on a layer of sesame oil, the lamb slices neatly arranged in the above, put outdoor air-drying 3 hours after the removal.
3, the bowl into the salt, sugar, pepper, chili oil, pepper oil, monosodium glutamate, a little water, blended into the juice to be used. 4, the pot of oil, burned seventy percent heat, into the mutton slices, fried into the red fish out, the control of the residual oil, the pot to stay a little oil, put onion, ginger stir-frying pot, pouring into the deep-fried slices of mutton, then pour the bowl of juice into the pot to cook a little bit, pouring sesame oil, the pot can be.
Third, air-dried mutton production tips:
Because there is a frying process, you need to prepare about 50 grams of peanut oil.
The first step is to prepare the peanut oil for the process of frying.