Stir-fried yuba with carrots

Ingredients: 100g carrots, 50g yuba, 50g lean meat;

Ingredients: chopped chili, ginger, green onion, raw Use appropriate amounts of soy sauce and cornstarch;

Method:

1. Soak the yuba in warm water about two hours in advance. After soaking, remove and drain, and cut into pieces about 5 cm long. Slices, then cut into shreds for later use; cut lean meat into shreds, add a little cornstarch to mix well; cut carrots into shreds; cut ginger into shreds; cut green onions into flowers;

2. Heat the oil in a pan, Add the lean pork and stir-fry until it changes color, then scoop it out and set aside;

3. Add some oil to the pot, add shredded carrots and ginger, and stir-fry for about two minutes;

5. Add an appropriate amount of salt and chopped chili, stir-fry for about a minute to infuse the flavor;

6. Add chopped green onion and light soy sauce and stir-fry evenly before serving.

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Red braised mutton

Main ingredient mutton ingredients? Carrots, wolfberry seasoning and other ingredients? Edible oil? Hot sauce, soy sauce, cooking wine? Aniseed, three nai, cinnamon, cloves, strawberry, white cardamom, cumin, amomum villosum, tangerine peel, bay leaves, red, wolfberry, cumin? Ginger cubes, green onions, refined salt, chicken essence, MSG each Appropriate amount

3. Technological process: initial processing → changing knife → blanching → cooking → seasoning → ripening → loading into melter → finished dish

IV. Cooking process: ① Chop the mutton into 2.5 cm square pieces, soak in clean water to remove blood, place in a boiling water pot to blanch thoroughly, then pick up and drain. ② Wash and break the ginger and green onions. ③Put the wok on the fire, heat the oil until it is 60 to 70% hot, add the ginger and green onion and saute until fragrant, then pour the mutton pieces into the pot and stir-fry, then add some rice wine, wait until the mutton shrinks and changes color, then quickly add in Stir-fry the chili sauce over medium heat until fragrant, then add red soy sauce and stir-fry the mutton until it changes color. Pour the pot into a casserole, add an appropriate amount of water, add aniseed, sannai, cinnamon, cloves, strawberry, white cardamom and cumin. , Amomum villosum, tangerine peel, bay leaf, red, wolfberry, cumin and other spices (wrap the spices in a cage cloth). ?④Move the casserole to the fire, bring to a boil over medium heat, skim off the foam, then add cooking wine, refined salt, and pepper, then add carrots and wolfberries, cover and simmer over medium-low heat for 40 to 50 minutes, until the mutton is cooked. When it's crispy, open the lid of the pot, pick out the ginger, green onion and spice residue, and add MSG. ⑤ When starting, serve with a plate each of oily gluten, old tofu, Chinese cabbage, and coriander. When eating, you usually eat the mutton in the casserole first. After eating it, the wine is hot, and then the ingredients and various meat and vegetable ingredients are scalded with the original juice in the casserole.

5. Flavor characteristics: The soup is rich in flavor, ruddy in color, salty and spicy, and the meat is crispy and loose without losing its shape.

6. Note: The processed mutton pieces are uniform in size, fat but not greasy, lean but not woody, ruddy in color, soft and rotten without losing its shape.

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Mutton and Carrot Pot

Ingredients: Ingredients: Lamb hind leg meat, carrot seasoning and other ingredients? Onion segments, ginger slices, Sichuan peppercorns, salt, cooking wine, salt, monosodium glutamate, pepper, chopped green onion, minced ginger, soy sauce, fresh soup, original mutton soup, coriander, sesame oil

3. Technological process: initial processing → changing knife → blanching → stewing → cooking → seasoning → ripening → put into soup bowl → ready to serve

IV. Cooking process: ①Cut the mutton into walnut pieces, soak them in water to remove blood, blanch them in boiling water, take them out and put them in a soup pot, add green onions, ginger slices, pepper, salt and cooking wine until cooked, take them out and set aside. ② Wash the carrots, cut them into hob pieces, cook them in water, take them out and set aside. ③Put the carrots at the bottom of the pot, put the mutton on top, pour in the soup made of salt, monosodium glutamate, pepper, chopped green onion, minced ginger, soy sauce, fresh soup, and the original mutton soup, and sprinkle with an appropriate amount of minced coriander and sesame oil. That’s it. ④ When serving, put it on the alcohol stove and light it up. Serve it with hotpot soup (mixed with salt, monosodium glutamate, pepper, chopped green onion, minced ginger, soy sauce, fresh soup, boiled mutton stock, and put it into a bowl and sprinkle with minced coriander. , sesame oil can be used)

5. Flavor characteristics: The soup is thick and flavourful, the meat is crispy and tender, thin but not woody.

6. Things to note: 1. Mutton must be heated over low heat for a long time to make the meat crispy and easy to chew after serving.

2. Generally, when serving food in restaurants, large batches are processed and then the dishes are served in portions. For example, you can pre-process the mutton a little more, then pack it into portions in fresh-keeping bags, and then freeze it in the refrigerator. As for the carrots, cook more and refrigerate them. When serving, put an appropriate amount of carrots and mutton into the pot and heat the soup.

Seven. Naming method: Named based on the name of the raw materials and the serving utensils.

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