Production steps
step
Specific operation
Step 1
Cut the cooked mutton into rhombic chunks, put them into a paste made of 20g wet starch, eggs and soy sauce, and mix well ...10g. Slice winter bamboo shoots for use.
Second step
Put the wok on a strong fire, add peanut oil, when it is 70% hot, add the mutton pieces, fry until the persimmon is yellow, and remove the decanting oil.
Third step
Leave a little oil in the wok, first add onion and shredded ginger, then add mutton slices, fungus, winter bamboo shoots, daylily, refined salt, monosodium glutamate, Shaoxing wine, soy sauce ... 5g and mutton soup. When the soup thickens, add wet starch ... 5g, turn it over and serve.
Matters needing attention
1. Mutton should be cooked until soft and rotten, and it should not be cooked for a long time after it is burnt, so as not to lose its burnt taste.
If you use raw meat to braise in soy sauce, you will lose the authentic flavor of Henan cuisine.
Exercise 4
Food preparation
Material: mutton1500g.
Ingredients: 500 grams of white radish.
Seasoning: 75g of vegetable oil, 20g of soy sauce, onion, ginger 1 5g, 4g of salt, 3g of monosodium glutamate1g, 3g of star anise, 3g of cinnamon, 5g of kaempferia kaempferia, 3g of tsaoko, 5g of dried pepper, 20g of cooking wine, 50g of coriander and 0g of sesame oil10g.
Production steps
step
Specific operation
Step 1
Put the raw wok on high fire and burn it red, with the mutton skin facing down, remove the brand from the skin, scrape it clean, wash it with warm water, drain it, cut it into pieces 3 cm square, blanch it in boiling water pot, take it out, wash it and drain it.
Second step
Wash and peel the radish and cut it into pieces the same size as mutton; Wash star anise, cinnamon, kaempferia kaempferia and cardamom, put them into seasoning bag and tie them with rope.
Third step
Put a clean pot on high fire, add oil to 60% heat, stir-fry onion and ginger, stir-fry mutton, cooking wine and soy sauce together, add fresh soup and seasoning bag and cook over low heat until 60% is rotten, skim off the floating foam, add radish until it is crisp (complete in shape), take out the seasoning bag and collect thick soup juice over high fire.
Exercise 5
Food preparation
2.5kg lamb chop, appropriate amount of green garlic, a little salad oil, appropriate amount of salt, crystal sugar 1 tablespoon, 2g onion, ginger 1 slice, appropriate amount of garlic, 2 star anise, 2 teaspoons of pepper 1 teaspoon, 2 tablespoons of cooking wine, light soy sauce 1 tablespoon and 2 tablespoons of fragrant leaves.
Production steps
step
Specific operation
Step 1
Wash the mutton with running water, put it in a big basin, soak it in clear water for half an hour, change the water two or three times during this period, soak the blood in the mutton, then wash and drain it for later use.
Second step
Put water in the pot, put the mutton in cold water, put it on medium fire, do not cover it, and then boil it for five minutes.
Third step
Take out the blanched mutton, rinse it with running water and drain it.
Fourth step
Cut green garlic into pieces, mash ginger, tie onions, and put garlic, fragrant leaves, aniseed, cinnamon and pepper into tea bags.
Step five
Heat a little oil in the pan and saute shallots, ginger and garlic.
Step 6
Stir-fry the mutton until fragrant.
Step 7
Add enough water and two spoonfuls of cooking wine without mutton.
Step 8
Add two spoonfuls of soy sauce and one spoonful of soy sauce, and put them into the seasoning bag in step 4.
Step 9
Add a tablespoon of rock sugar. Cover the pot, bring the fire to a boil, then turn to low heat and stew for about two hours until the mutton is completely crisp and delicious.
Step 10
Open the lid and turn to high heat to collect thick soup, add a little chicken essence and a little salt to taste, sprinkle with green garlic leaves, cover the lid and stew for one minute (so that the green garlic leaves are greener and more fragrant), and open the lid and take out the pot. [3]
Braised mutton Mitu
Braised mutton Mitu
Braised mutton Mitu
Braised mutton Mitu
Braised mutton Mitu
Braised mutton Mitu
Braised mutton Mitu
Braised mutton Mitu
Braised mutton Mitu
Braised mutton Mitu
Braised mutton Mitu
Braised Lamb in Brown Sauce
Braised Lamb in Brown Sauce
Braised Lamb in Brown Sauce
Braised mutton Mitu
Exercise 6
Food preparation
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.
Production steps
step
Specific operation
Step 1
Wash the mutton ribs and cut them into small pieces 4 cm square.
Second step
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.
Third step
Wash carrots and slice them.
Fourth step
Heat the wok, add soybean oil to heat it, add onion and ginger slices and stir-fry until fragrant.
Step five
Stew the mutton for 5 minutes, then add radish and soy sauce and stir-fry until it turns red.