Slice the mutton, stir-fry in the oil pan until it changes color, sprinkle with cumin powder (you can put more), add some Chili powder if you like spicy food, continue to stir-fry until the water in the meat is almost dry, and add salt.
Question 2: How to make fried mutton delicious and not old? My fried mutton has always been very chewy. The key to mutton softness is the time to put salt. Don't put salt at first, wait until the mutton changes color, so as to ensure that the fried mutton is fresh and tender!
Braised mutton practice:
1, wash mutton or lamb chops and blanch the blood with boiling water;
2. Put vegetable oil in the pot, add sugar and cook until it is brown, stir-fry the mutton to the highest color and pour it into the casserole;
3. Add ginger, onion, hot water, soy sauce, salt, cooking wine and dried Chili;
Star anise, pepper, licorice, cinnamon, fennel, dried tangerine peel and sand.
Seed, clove, hawthorn, jujube and medlar are put into a casserole l,
Put a spoonful of post sauce (no need to put it);
4, simmer for an hour or two, before eating, you can add carrots, white radishes, potatoes, gluten and so on.
Braised mutton hot pot soup is rich in color, crisp and not rotten. Eating in winter can not only enjoy the fun of gathering around the stove, but also nourish and strengthen the body, generate heat and avoid the cold.
Braised mutton hot pot is fat but not greasy, and the soup is red but not spicy, which is original. God, I'm starting to look like an old Chinese doctor. But for delicious food, look at the tips-how steel is tempered and how saliva is produced!
Braised mutton has many things, such as temperature, auxiliary materials, ingredients and eating methods. Some old diners concluded that braised mutton is "chewy, crunchy and rotten when chewed, and tastes good in one bite". I feel relaxed and happy after drinking a spoonful of fresh soup.
Braised mutton, with tender meat, delicious taste, mellow soup and low price, was deeply loved by diners from all walks of life and soon became popular in Mu Ye. Braised mutton soon spread all over the Central Plains and entered Kyoto, becoming a famous new product of Henan cuisine. In the heyday of 1995, Xinxiang, Zhengzhou and other places even appeared a strange landscape of "no sheep in the morning market today".
Braised mutton is also very popular in Beijing, but now it is a bit deserted in the countryside with the contention of a hundred schools of thought in the catering industry. But there are by no means a few people who love it. Winter is coming, and I believe the opportunity to be a braise in soy sauce business is coming again!
The practice of braised mutton should also be "three stresses": meat, seasoning and soup.
1. The so-called "talking about meat" means being very particular when choosing mutton. The mutton chosen is the most nutritious part of the whole lamb, such as hind legs, upper brain and fork. At the same time, in order to ensure the tenderness of sheep, the weight of sheep should be controlled at13-15 kg; In addition, the source of sheep should choose Yudong sheep with soft meat;
2. "Seasoning" means that there are more than 30 kinds of condiments used in processing, and their main components are Chinese herbal medicines and spices, which can effectively remove fishy smell and enhance flavor;
3. "Talking about soup" is to use the main bone of the big sheep and tap the main bone with oil temperature and fire. The soup is delicious.
Fried mutton with cumin
Features soft texture, spicy and salty, and strong cumin flavor.
Raw materials?
300g of mutton, 50g of cumin 1 5g, 50g of bamboo shoots, 50g of oil1500g (about 75g), 20g of cooking wine, 0g of salt15g of sugar15g, 30g of eggs, 7g of monosodium glutamate and 30g of hot sauce.
Production process?
1. Slice mutton into a bowl, add eggs, starch and noodles, and paste evenly. 2, spoon oil, wait until the oil is five mature, cut the meat slices, and pour out the bamboo shoots together. Leave the oil in the original spoon, add hot sauce, salt, sugar, monosodium glutamate, cooking wine, cumin and soup, pour in sliced meat and bamboo shoots, stir the spoon and pour in sesame oil, and serve. ?
Braised Lamb in Brown Sauce
Special mutton is rich in nutrition. As long as it is cooked properly, it can remove its fishy smell and retain its flavor. The vegetable soup is delicious in meat, ruddy in color and rich in aroma.
Raw materials?
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 process?
Cut and match: wash the mutton ribs and cut them into small pieces 4 cm square. 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. Wash carrots and slice them. Cooking: Heat a wok, add soybean oil to heat it, add onion and ginger slices to stir fry until fragrant, and then add mutton.
Stir-fry, then stir-fry with Shaoxing wine and sugar 1 min.
Xiexi mutton chop
Special lamb chops are tender outside and crisp and fragrant inside.
Raw materials?
Lamb chop 12, vermicelli 100g, scorpion 12, egg 1, a little flour and sesame, paper flower 12, monosodium glutamate and salt and pepper.
Production process?
1, cut the lamb chop into 6 cm long sections ... >>
Question 3: How to make mutton soup? 500 grams of fresh mutton. 5g of prickly ash, 5g of cinnamon, 5g of dried tangerine peel, 50g of coriander, 5g of tsaoko, 5g of galangal, 5g of angelica dahurica, 0g of onion10g, 5g of refined salt15g, 20g of red oil, 5g of pepper water15g, 5g of clove noodles, 5g of cinnamon noodles and soy sauce.
Method: Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm.. Break the bones of mutton and spread them at the bottom of the pot. Put the mutton on it, add water until it is medium-cooked, boil, skim off the blood foam and pour out the soup. Add water, bring to a boil, and skim off the floating foam. Add a proper amount of water, bring to a boil, then skim off the floating foam, add sheep oil and cook for a while, then skim off the floating foam. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and 70% package of spices, put them in a pot with ginger slices, onion segments and salt, continue to cook with high fire until the mutton is 80% cooked, and add red oil. Boil the pepper water for about two hours. At this time, the soup pot should always be boiling, take out the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a seasoning tray, and lotus leaf cakes can be put into a large plate to be served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onions, which can be eaten with mutton soup.
Question 4: How to cook the young fried mutton with scallion must be fried quickly, not for a long time, otherwise the mutton will be old. Before frying mutton, grab it with salt and egg white, which will make it tender. Don't put salt in the frying, and don't shred the onion, otherwise it will rot and not taste good.
Specific practices:
condiments
250 grams of mutton
Methods/steps
1. Cut the onion into hob blocks and shred the ginger.
2. Slice the leg of lamb with salt and egg white, so that the processed mutton is tender but not sticky.
3. Heat the wok and add corn oil.
4. Pour in the mutton slices and stir fry quickly.
5. Add the right amount of soy sauce when you see the discoloration of the meat slices.
6. Add shredded ginger (I forgot, it should be added before adding soy sauce)
7. Add chopped green onion and stir fry twice.
8. Add a few drops of vinegar and stir fry quickly, ok.
Question 5: Stir-fried mutton smells delicious. How to stir-fry delicious old mutton? It is best to choose tenderloin. Stir with starch, salt and cooking wine first. After ten minutes, the pot was oily and the meat was tender.
Question 6: How to cook old mother mutton? How to keep old mother mutton from getting old?
Fried mutton with onion
material
Ingredients: mutton (thin) 400g,
Accessories: wild onion 150g,
Seasoning: cooking wine 5g, salt 2g, monosodium glutamate 0g 1g, soy sauce 5g, ginger 5g.
working methods
1. Remove impurities from wild onion, wash and cut into sections; Wash the mutton, shred it and put it in a bowl. Add cooking wine, refined salt, monosodium glutamate, soy sauce and shredded ginger for a while.
2. Heat the pot, stir-fry the mutton until the meat is cooked, add the wild onion and stir-fry until it tastes delicious, and serve immediately.
skill
Health tips:
It can provide rich nutrients such as protein and fat for human body.
Saute mutton
material
Ingredients: 300g of mutton, one celery, half an onion and one pepper.
Seasoning: salt, cumin powder, a spoonful of red wine, soy sauce.
Accessories: 2 cloves of onion, ginger and garlic.
working methods
Prepare (1) to pickle mutton with cumin powder.
(2) Cut the onion, slice the ginger and pat the garlic flat for later use.
(3) Shred celery, onion and pepper for later use.
Stir-fry process (1) After heating oil, add garlic and stir fry, add a little salt when stir fry, and add pepper and celery to stir fry. Stir-fry for 8 minutes, then set aside. (2) Add some oil to the pot, add a little salt to the oil, and add the onion and stir fry. When the smell of onion comes out, pour it into a bowl filled with celery. (3) Hot pot oil, add salt, add green onions and ginger slices, stir-fry mutton, pour a spoonful of red wine and take a teaspoon of soy sauce. (4) When the mutton is cooked at 8: 00, pour the celery and onion together and stir-fry a few times, and you're done ~
skill
Cumin powder is the key ~ mutton+cumin is very fragrant.
Stir-fry the onions until they are sweet.
If you use mutton slices or slices, it will look better. You can add salt and a little sugar when pickling.
Question 7: How to cook the meat? The meat is tender but not old. Before you put the meat in the pot, mix it with starch, it will be tender.
Question 8: How to make the meat quality of old mutton tender? Slice without skin (cut through muscle fibers), then add two spoonfuls of papaya juice or pineapple juice to a catty of meat, marinate for more than an hour, add a little starch, stir-fry in oil, or steam in hot pot.
Question 9: How to roast mutton kebabs? I have been engaged in the barbecue industry, and I want to share some experience with my self-employed friends.
The freshness of meat lies in many aspects; Pickling, temperature control and selection of main ingredients are the three most important points.
Pickling is mainly tender meat powder, the proportion; 10 pair 2 cooking wine, chicken essence, salt, monosodium glutamate, pepper, soy sauce 10 pair 1. This is the most suitable taste. Too much seasoning.
Temperature. Bake it over medium heat until it is medium-cooked. The meat at this time is the most tender when it is five ripe. It only takes about 3 minutes to slice the meat. It should not be baked for too long. Otherwise, the meat will harden or burn and taste bad. Pork must be cooked well before eating, and beef should not be roasted well, otherwise it will destroy the tenderness of meat. Chicken wings should be copied with water first to remove the fishy smell inside.
Choice of meat and mutton: choose the meat of ribs, waist, buttocks and hind legs, where the meat is the most tender.
Chicken: Any part can be used for barbecue.
Seafood: Anything is fine, but you must choose something fresh.
pickle
Chicken: You don't need to soak the tender meat powder in lemon water and sprinkle some starch.
Method of pickling chicken wings in microwave oven: seasoning: ginger, onion and garlic are chopped, and appropriate amount of soy sauce, sugar, salt, monosodium glutamate, pepper and spicy oil are mixed and stirred evenly.
Cut a knife in the middle of the chicken wings, pour in the seasoning, cover with plastic wrap, and put it in the refrigerator for 20 minutes or leave it overnight to let the seasoning taste.
Take out the chicken wings, grease them, and bake them in the microwave oven (low fire 10 minutes, please choose according to the different firepower of the microwave oven).
Supplement:
Better use the oven. Seasoned with Lee Kum Kee's barbecue sauce, then coated with honey in the oven. The taste is the same.
Seafood: marinated without any seasoning. Otherwise, there will be no umami flavor.
Remember: all the meat should not be overcooked, as long as it is cooked in eight or nine minutes.
These are the most important things. Just follow the above method. Remember to grade. This is the first time I have answered a question.
Supplement: tender meat powder is harmless to people! Too much is harmless.
Tender meat powder, also known as tender meat crystal, is mainly used to partially hydrolyze elastin and collagen in meat by protease, making meat products taste tender but not tough, delicious and fragrant. Because of its fast tenderizing speed and obvious effect, it has been widely used in catering industry. However, some masters still have doubts about it and mistakenly think it is a chemical product, which is not conducive to human health. So in practical application, there is little energy and nothing, which is unfair.
Question 10: how to remove the smell of mutton when frying, and how to fry it to be delicious? Woo woo has spent a pot, thank you. Five points. Hawthorn tastes bad. Put some hawthorn in the pot and cook it with mutton, which can remove the smell of mutton, and the mutton is cooked quickly. When frying mutton, use garlic to remove the smell of mutton, add 25g garlic, stir-fry and add water to remove the smell of mutton. The method of removing the smell of fresh bamboo shoots is to add 250 grams of fresh bamboo shoots to 500 grams of mutton, fry them first and then stew them to remove the smell of mutton.