Suffering from liver disease, hypertension (blood pressure food), acute enteritis or other infectious diseases, as well as during the fever should not be eaten. The following meal net editorial to explain several kinds of lamb practice, practice different, the nutritional value of lamb is also different
Cumin lamb
Features soft texture, fresh and spicy salty, cumin flavor is strong.
Ingredients?
300 grams of lamb, 15 grams of cumin, 50 grams of bamboo shoots, 1500 grams of oil (about 75 grams), 20 grams of cooking wine, 1 gram of salt, 15 grams of sugar, 30 grams of eggs, 7 grams of monosodium glutamate (MSG), 30 grams of spicy paste, 50 grams of water starch, 10 grams of sesame oil, a little bit of soup and noodles.
Making process?
1, lamb sliced in a bowl, add eggs, starch, noodles, scratch the paste. 2, the spoon sitting oil, until the oil is five mature, under the meat slices cut open, put bamboo shoots, together with the pouring. The original spoon to stay in the oil, add spicy paste, salt, sugar, monosodium glutamate, cooking wine, cumin, soup, pouring into the meat, bamboo shoots, upside down, together with a little gravy, dripping sesame oil, out of the spoon is complete.
Braised lamb
Features mutton is rich in nutrients, as long as the cooking method is appropriate, you can go to its stink, save its delicious. The dish soup fresh meat beauty, red color, aroma
Raw materials?
500 grams of lamb ribs. Ingredients: 20 grams of carrots, 50 grams of green garlic. Seasonings; 30 grams of soybean oil, 30 grams of white wine, 40 grams of shaoxing wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of green onion and ginger, 4 star anise.
Making process?
Cutting and matching: wash the lamb ribs, cut into 4 cm square pieces. Put into the pot, add the right amount of water, put a little green onion ginger, white wine, boil, blanch for about 1 minute, then fish out and put in the water to wash. Carrot washed and cut into slices. Cooking: frying pan on the fire, scooped into the soybean oil hot, into the onion ginger slices stir-fried flavor, and then put the lamb into the stir-fried, and then add wine, sugar stir-fried 1 minutes
Scorpion play mutton chops
Features mutton chops outside the scorched tender, eaten in the crispy flavor.
Ingredients?
12 breast lamb chops, 100 grams of vermicelli, 12 whole scorpions, 1 egg, flour, sesame seeds, a little, 12 napkin flowers, monosodium glutamate, a little pepper salt.
Making process?
1, lamb chopped 6 cm long section, put seasoning in the pot to cook, fish out with flour, patted well, each lamb chop evenly coated with egg wash above, sprinkle sesame seeds sticking to be used. 2, frying pan oil, high heat to 7 when hot, into the mutton chops, fried golden brown when removed, the folded napkin inserted in the exposed bone end, neatly yards on the side of the plate. 3, when the oil temperature rises to 8 into the heat, cut into 6 cm long fan into the frying pan, deep-fried until crispy when removed, placed in the middle of the ribs, the fried scorpion on the fan can be.
Scallion-exploded mutton
Features fragrant and tender, without the stink of sheep. (Beijing cuisine)
Raw materials?
Lamb shank meat (net, 200 grams), Beijing onion (200 grams), garlic (1 clove), pepper (a little), yellow wine (20 grams), soy sauce (50 grams), salt (a little), vinegar (a little), raw oil (a little), sesame oil (50 grams).
Making process?
I. Remove the tendons from the cross lamb shank meat and cut it into large thin slices; cut the Beijing green onion into rotary knife pieces, which will turn into slices after stir-frying. Second, the Beijing onion pieces, raw oil (or lard), soy sauce, salt, wine, pepper powder, lamb shank slices and mix in a bowl. Third, with raw oil, sesame oil, garlic (folded) choking pot burned to high heat, will be placed in the bowl of lamb shank slices, Beijing onion and other materials poured in, with a large martial arts fire very quickly exploded a few times, and then add a little sesame oil, vinegar to start the pot.
Lamb roasted mutton
Features fragrant and tender.
Raw materials?
1000 grams of lamb, 50 grams of ginger, 25 grams of wine, 20 grams of red soybean oil, 1000 grams of lard (consumed 150 grams) 50 grams of soup, 250 grams of pork, Mangguangshi (pickled sugar and vinegar) 100 grams of hawthorn cake 100 grams of silk. Dry flour soy sauce Sichuan pepper end raw garlic sesame oil salt, starch, monosodium glutamate, two soups, raw onion end appropriate amount.
Production process?
1, the mutton washed, red soy sauce, dry starch mix well coated in mutton skin, under the oil tripod fried until golden brown when removed. 2, fried mutton into the pot (with bamboo scorn padding bottom), add two soups, shaoxing wine, southern ginger, raw garlic, refined salt, red soy sauce, pancetta (first cut into pieces and fried), placed on the stove on the high fire boil, stewed over moderate heat until the mutton soft and rotten, take out, pick up the pancetta, mutton removal Bone cut pieces 5 cm long, 1.5 cm wide, set down the plate. With a small bowl, put soy sauce, monosodium glutamate, sesame oil, broth, starch water into a bowl of gravy. 3, put the lamb into the steamer to cook for 2 minutes, take out, sprinkle with dry starch. Burning hot frying tripod under the lard, the mutton poured into the slightly fried, back to the strainer. Stir fry the Sichuan pepper and green onion, put in the mutton, cook the wine, add the gravy and mix well. Shredded mango and hawthorn cake on a platter. Sauce dish: sweet sauce
Shabu Shandan
Features fresh and fragrant, light and refreshing.
Ingredients?
Main ingredient? Sheep Sandaan (i.e. petal stomach) 2.5 kilograms. Seasoning? 10 grams of chicken oil, salt, monosodium glutamate 5 grams each, brine shrimp oil, 10 grams of cooking wine, 15 grams of green onion, ginger, 10 grams of shredded green onion, 5 grams of shredded ginger, 10 peppercorns, 2.5 kilograms of chicken broth.
Production process?
(1) first with 80 ℃ hot water to the sheep Sundan scalded and fished out, with the hands of Sundan the black membrane rubbed off, washed into a pot of boiling water, add green onion segments, ginger pieces, peppercorns, with a slight fire to cook for about 3 hours or so, boiled and fished out, Sundan on the grease, debris to choose to remove, and then washed with lukewarm water, and then cut into triangular pieces, put into boiling water to cook for 1 minute, fished out of the water control. (2) put the loose Dan block into the casserole, add chicken broth, boil with high heat, skim off the floating foam. Add shredded green onion, monosodium glutamate, cooking wine and salt. Soup boiling, and then use the micro-fire for 5 minutes, followed by dripping chicken oil, sprinkled with shredded green onions, cilantro segments that is. Marinated shrimp oil in a bowl, with the casserole Sundan together on the table.