Pig's trotters and lamb can not eat together
Pig's trotters and lamb can not eat together, pig's trotters and lamb is often eaten in people's lives a kind of ingredients, practices have a special more, and some people like to match several ingredients together cooking, ingredients are also a lot of dietary taboos, the following share pig's trotters and mutton can not eat together?
pig's trotters and lamb can not eat together 11, pig's trotters and lamb can eat together
In fact, pig's trotters and lamb can be eaten together, and nutrition is really high, and the body is also very good, especially for pregnant women or people who are doing the month is better, but both of them are too much nutrients for the pregnant woman, if the body is very good, then. Do not eat pig's trotters and mutton. Otherwise it will lead to the child is too big, must pay attention to nutritional balance ah!
2, pig's trotters and mutton how to do delicious
pig's trotters and mutton practice there are a variety of ways, but for many people in the time of the month when the pig's trotters and mutton will generally be used to do the soup to drink, which in the soybean, then the prospective mothers on the nutritional is very good, but the taste is not very good, especially when sitting in the month of the time because the salt can not be put. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it!
3, pig's trotters of mutton
Pig's trotters and mutton actually have a lot of practice. In addition to simmering soup, with steamed is also very delicious, and because pig's feet and mutton put together glycerin too much fat too much, so steamed will make the fat smaller, there are some like to eat pig's feet of the elderly can also eat steamed pig's feet it.
A, wild boar hooves how to burn
wild boar hooves are particularly suitable for braised, and in doing braised wild boar hooves before to clean up the wild boar hooves, and pull all the hairs on its skin, if you can't pull it off can be put on the fire to bake a little bit, and then clean up carefully, and then can only be according to their own needs to burn.
Second, wild boar hooves production method
1: the production of wild boar hooves, you need to prepare wild boar hooves, two in the preparation of green onion section, 5 sections of star anise and peppercorns and old soy sauce, as well as the beer in appropriate quantities, the beer should be prepared to prepare 500 grams of beer, in addition to the ginger, cinnamon, cooking wine and cooking salt.
2: clean boar's feet in boiling water blanch for two minutes, take out and then standby, to prepare all the spices ready and then frying pan in cooking oil heating into the onion and ginger spices with a high fire to stir-fry the aroma, and then put in the ready wild boar's feet, stir-fry quickly, and then put into the cooking wine to go to the fishy, and then add the old soy sauce coloring, and then continue to stir-fry for three minutes, and so on coloring uniformly later, put in the prepared Beer and salt, boil with high heat.
3: Stew 20 minutes with low heat, such as the pot of soup thick, turn off the fire to help him take out the pot of onion and ginger all removed, and then put it into the electric pressure cooker, turn on the power to select the hoof healthy to let it work, and so it ends the work of the power to take out the roasted pig's trotters can get the color of the color of the rosy, a bite of the taste of a particularly good.
Above for you to introduce the production method of wild boar's feet, can let you easily understand how to burn wild boar's feet, and later you want to eat wild boar's feet can be introduced above the correct way to burn, can make a good job after the wild boar's feet is particularly tasty, but also to let it play a particularly good cosmetic role.
Third, pork is best not eaten with the following foods
1, licorice: eaten together will cause poisoning, can be treated with mung beans;
2, snow pear: injury to the kidneys;
3, apricot: abdominal pain;
4, beans: lead to bloating, congestion, stagnant gas;
5, He Shouwu: physical discomfort;
6, cilantro: injury;
7, buckwheat: hair loss, etc..
Pig's trotters and lamb can not be eaten together 2 Lamb "classic eating" and famous dishes 1, hand grabbed mutton 'hand grabbed mutton
' ' Hand-grasped mutton, also known as hand-held mutton, is one of the most famous cuisines of the Mongolian, Tibetan, Hui, Kazakh, and Uyghur ethnic groups in northwest China, with a history of thousands of years.
In particular, Ningxia "Yanchi beach lamb" is the most famous, for the State Banquet with mutton
"Hand-held mutton" pay attention to the original flavor, so the choice of mutton is very conscientious to not fishy and not stinky, mutton delicious, tender taste Slippery northwest grassland lamb is preferred. The meat is mainly from the leg of the lamb or lamb chops as the main raw material.
"Hand-held lamb" practice:
①, lamb leg bone, cold water soak 3 hours to remove blood.
②, add enough water in the cooking pot, put the lamb and leg bones together. Add a few slices of ginger, depending on personal preference to add star anise, cinnamon, allspice, cumin packet. Do not like or the variety of lamb good to add nothing.
③, large fire boil skimming foam, turn small fire stew 2 hours, turn off the fire simmer 1 hour. Fish out and cut wide strips, plate can be, eat when accompanied by chives sauce to eat.
Characteristics of taste: tender and juicy lamb, rich flavor, accompanied by leek sauce, full of flavor.
2, roast lamb
", in the country's popular ` snacks, to the Northwest Xinjiang Inner Mongolia is most famous. There are two ways to roast lamb, one is to roast whole lamb represented by Inner Mongolia, and one is to roast lamb kebabs represented by Xinjiang.
Roasted whole sheep ordinary family is unable to make, but grilled lamb kebabs or no problem. On weekends, buy some lamb skewered into a skewer, prepare a small grill, charcoal, outdoor barbecue is a very pleasant and wonderful thing. Grilled lamb kebabs pay attention to not marinated, to the original flavor of the grill is delicious.
"Grilled lamb kebab" practice:
①, lamb cut into pieces, iron stick through the string.
②, the grill burner burned charcoal, lamb skewers on it, two sides turned grilled discoloration, and then a small brush on both sides of the brush oil, and then sprinkled with salt on the skewers, five spice powder.
③, grilled outside and inside tender, then brush a layer of oil, sprinkle cumin powder and chili powder, a slight heating can be.
Characteristics of taste: lamb flavorful, tender, spicy oil, good wine dishes!
3, braised lamb
Braised lamb is a home cooking, most families will do. It is usually made with sheep in the Northwest and goats in most other regions. Whether it's sheep or goat,
home made braised is very tasty.
Mutton is generally still lamb is more delicious, tender meat, adult sheep with the age of the larger meat will be the older, so in the purchase of mutton, try to buy a year or less of the sheep, so that the mutton nasty small, tender meat.
"Braised Mutton" practice:
①, mutton washed and chopped, blanched in cold water in a pot of boiling water for 2 minutes.
②, hot oil, onion, ginger and garlic, star anise, cinnamon burst incense, put lamb stir fry. Add sugar, soy sauce, soy sauce, oyster sauce, enough water. Boil on high heat, turn to low heat and stew for 1 hour.
③, into the carrot pieces and other accessories, add salt, chicken seasoning, and then cook for half an hour, the last big fire juice can be.
Characteristics of taste: braised lamb red color, soft and tender in the mouth, salty and fresh taste.
4, stewed mutton
Stewed mutton, Henan Xinxiang's specialties, tender meat, fresh flavor, soup mellow known. From the earliest single mutton pot, it developed into a cassoulet mutton hot pot at the end, and then later, a cassoulet mutton yuanyang pot.
This series of development can not be separated from the Henan people's research and reference.
The status of stewed mutton in Henan is very high, especially in Xinxiang County, each person is thinking of eating stewed mutton every day, and at the peak, the mutton market in Xinxiang was not even selling mutton because it was snatched up early in the morning.
"Stewed mutton" practice:
①, mutton washed and cut into pieces, cold water in the pot boiled for 2 minutes and then fished out.
②, hot oil, put a tablespoon of sugar fried sugar color, and then poured into the mutton, put onions, ginger and garlic burst incense. Add "stewed mutton sauce" (no if you use Chongqing hot pot base is also good), salt, chicken essence, soy sauce, cooking wine. The fire is boiling, turn to low heat and stew for 40 minutes.
③, poured into the hot pot, the side to eat stewed lamb, while eating hot pot specialties done. Heat, eat lamb, shabu-shabu a variety of side dishes.
Characteristics of taste: lamb is soft and delicious, the bottom of the pot is spicy and tasty, and the side dishes are rich.
5, green onion popping mutton
"green onion popping mutton", one of the classic dishes of Lu Cuisine. Lu Cuisine cooking techniques are the most numerous of the eight cuisines,
"Explosion" is one of the techniques in Lu Cuisine, fully embodies the Lu Cuisine on the grasp of the fire.
The fierce fire "burst" out of the ingredients tender and exceptionally tender.
Scallion fried mutton is such a dish, the fire fried mutton tender and juicy, fresh and delicious, no stink, scallion raked tongue very delicious. Home production, the fire is not fierce enough, so grasp the fire is more important.
"green onion explosion mutton" practice:
①, a piece of lamb leg meat, soak off the blood, cut into thick slices, add salt, cooking wine, pepper, starch, and then add a bit of cooking oil to lock the moisture. Onion cut into thick slices.
②, hot oil, put the mutton sliding fried, to just discolored instantly fish out. Then hot oil, ginger and garlic minced incense, pour in the onion stir fry, and then put the mutton into the fierce fire stir fry. Add salt, chicken essence, pepper to seasoning, instant plate is complete.
Characteristics of taste: lamb tender and smooth, green onion flavor, taste and tonic.