Although the smell of beef is very strong, for many people who like to eat mutton, the smell of beef just reflects the purest taste of beef. Moreover, although there is a lot of lean pork in beef, there is also some white meat in beef, so this position is called fat beef. Fat cows are greasy in the eyes of many people, so they don't like to eat them. If the fat cow is cooked well, it can give full play to its delicacy, so how can the fat sheep be delicious?

Braised mutton practice:

1, beef or roast lamb chops are washed and scalded with boiling water;

2. Put cooking oil in the pot, add sugar, cook the sugar color, stir-fry all the mutton with more colors, and pour it into the stone pot;

3. Add ginger, onion, boiled water, soy sauce, salt, rice wine and dried pepper; Illicium verum, Zanthoxylum bungeanum, Glycyrrhiza uralensis Fisch, cinnamon powder, fennel, Poria cocos, cardamom, lilac flowers, dried hawthorn, red dates and medlar are put into a casserole L, and a spoonful of vermicelli sauce is added (not enough);

4, slow stew for an hour or two, you can eat carrots, radishes, potatoes, noodles and so on before eating.

Braised mutton hotpot soup is rich in color and soft and rotten. Taking it in winter can not only enjoy the happiness of gathering around the stove, but also nourish and keep fit, generate heat and relieve summer heat.

You should pay attention to many things when cooking braised mutton, such as maturity, auxiliary materials, seasoning, eating method and so on. Some old customers have concluded that braised mutton is "chewy, crisp and rotten when chewed, and cool when eaten in one bite". A spoonful of pickled fish hot pot Passage makes me feel refreshed.

Braised mutton, with tender meat, good taste, mellow soup, high quality and low price, won five-star praise from customers from all walks of life and quickly became popular in Mu Ye. Braised mutton quickly spread all over China and entered Kyoto, Japan, becoming a famous new product of Henan cuisine. In the most prosperous period of 1995, Xinxiang City, Zhengzhou City and other places even appeared a unique garden landscape of "the smoke here is magnificent, and there are no sheep in the food market today".

Braised mutton is also very popular in Beijing, but now it is a household name in the food and beverage manufacturing industry, which is a bit deserted. But the total number of people who love it must not be less. Winter is coming, and I firmly believe that the opportunity to make a braised shop is coming again!

Braised mutton requires "three stresses": meat, seasoning and soup.

1. To put it bluntly, "talking about meat" means paying great attention to the selection of beef. The selected beef is the most nutritious part of the whole sheep, such as hind legs, upper brain and fork. In addition, in order to ensure the tenderness of the sheep, the static weight of the selected sheep is controlled at13-15 kg; In addition, the sheep come from Yudong sheep, and the meat is soft.

2. "Talking about materials" means that there are more than 30 kinds of seasonings commonly used in production and processing, and their key components are Chinese herbal medicines and spices, which can reasonably remove the smell of mutton and enhance the aroma;

3. "Talking about soup" is made from the main keel of big sheep and the main bone oil by slow fire, and the soup is fresh and refreshing.