Its cuisine is Cantonese.
The special meat is soft and rotten, and the special fragrance is very strong.
Ingredients: dog meat, garlic paste, bean paste, sesame paste, fermented bean curd, ginger, garlic sprout, peanut oil, cooking wine, two soups, salt, brown sugar, soy sauce, dried tangerine peel, chrysanthemum, lettuce and peanut oil.
Method: Chop the dog meat into small pieces with bones, stir-fry in a hot pot until water does not overflow, heat the wok to drain oil, add garlic paste, bean paste, sesame paste, fermented bean curd, peeled ginger slices, garlic sprouts and dog meat, stir-fry in peanut oil for five minutes, then add cooking wine, two soups, salt, yellow sugar, soy sauce and dried tangerine peel to boil, and then pour into a casserole to stew for 90 minutes.
Other dog meat practices:
Braised dog meat with vegetable names
Its dishes are Korean.
Featured light-colored tea, soft rotten meat and assorted flavors.
raw material
250g cooked dog meat, egg 100g, starch 75g, flour 25g, sesame oil 500g (actual consumption 75g), sugar 75g, rice vinegar 15g, cooking wine 5g, onion 25g, ginger 15g, dog bone soup100g.
manufacturing process
1. Peel the cooked dog meat slices, cut them into small domino slices, beat the eggs into a bowl, add starch, flour, refined salt and appropriate amount of water, and stir well. 2. Put the wok on fire, add red juice, dog bone soup and dog meat pieces, put tomatoes around the meat pieces, add monosodium glutamate, cooking wine, white sugar, salt noodles and Chili oil, simmer with low fire after boiling, thicken the juice with water starch, pour in a little sesame oil, turn it over a few times, take out the pan and put it in a bowl.
Hot and sour dog meat
Ingredients: fresh dog meat 1500g, coriander 200g, pickles 200g, five dried red peppers, winter bamboo shoots 50g, Shaoxing wine 50g, small red pepper 15g, refined salt 5g, green garlic 50g, soy sauce 25g, monosodium glutamate 1.5g, vinegar/kloc-.
Practice: 1. Boneless dog meat, soaked in warm water, scraped clean, boiled in a cold water pot, fished out, washed twice with clear water, put in a casserole, add 25g chopped green onion, ginger, cinnamon, dried red pepper, Shaoxing wine and clear water, cook until 50% rotten, and cut into strips 5cm long and 2cm wide. Chop pickles, winter bamboo shoots and small red pepper, cut green garlic into sections and wash coriander.
2. Put the wok on a big fire, add 50g of cooked oil, and when it is 80% hot, the human dog meat will explode, spray Shao wine, add soy sauce, refined salt and original soup, bring to a boil, pour into a casserole, simmer with low fire until it is crisp and rotten, collect the juice, and plate.
3. Add cooked lard to the wok, heat it to 80%, add winter bamboo shoots, pickles and red peppers, stir fry a few times, pour the original soup of dog meat to boil, add monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar on the dog meat, and put coriander around.
Hot and sour dog meat
Ingredients: fresh dog meat 1500g, coriander 200g, pickles 200g, five dried red peppers, winter bamboo shoots 50g, Shaoxing wine 50g, small red pepper 15g, refined salt 5g, green garlic 50g, soy sauce 25g, monosodium glutamate 1.5g, vinegar/kloc-.
Practice: 1. Boneless dog meat, soaked in warm water, scraped clean, boiled in a cold water pot, fished out, washed twice with clear water, put in a casserole, add 25g chopped green onion, ginger, cinnamon, dried red pepper, Shaoxing wine and clear water, cook until 50% rotten, and cut into strips 5cm long and 2cm wide. Chop pickles, winter bamboo shoots and small red pepper, cut green garlic into sections and wash coriander.
2. Put the wok on a big fire, add 50g of cooked oil, and when it is 80% hot, the human dog meat will explode, spray Shao wine, add soy sauce, refined salt and original soup, bring to a boil, pour into a casserole, simmer with low fire until it is crisp and rotten, collect the juice, and plate.
3. Add cooked lard to the wok, heat it to 80%, add winter bamboo shoots, pickles and red peppers, stir fry a few times, pour the original soup of dog meat to boil, add monosodium glutamate and green garlic, thicken it with wet starch, pour sesame oil and vinegar on the dog meat, and put coriander around.
Stewed dog meat in casserole
This dish is golden red in color, rich in fragrance, juicy, crisp and mellow.
Ingredients: 500g of dog hind leg meat, Bichi (snail fragrance)100g, white sugar log, white wine log, dried tangerine peel log, galangal log, 6g of star anise, log of Amomum tsaoko, 2g of pepper, 20g of refined salt, 20g of vegetable oil120g, 20g of soy sauce, and soup/kloc-0.
Production method: L, cut the dog meat into 4cm cubes, rinse it twice with clear water, control the moisture, wash the Bichi, and pick the tender tips.
2. Heat the wok, add vegetable oil, heat it to 70%, add Tsaoko, star anise, pepper, sugar, salt, dried tangerine peel, ginger and soy sauce, stir-fry the dog meat for 20 minutes, add soup, boil it and pour it into the casserole. Put the casserole on fire, add the white wine twice, and simmer for about 1 hour. When the soup thickens, add mint.
Note: 1. Remove blood stains from dog meat with clear water, and then rinse it clean. After cooking, the smell is greatly reduced and the meat is fragrant.
2. Stew the dog meat in a casserole, boil it on a big fire, and stew it slowly on a small fire, with the dog meat crisp and rotten.
3. After Bichi (snail fragrance) is put in, you can iron it. If it is cooked, the fragrance will be gone.
Stewed dog meat with attached slices
Ingredients: 6 grams of cooked aconite, 0/00g of ginger150g of dog meat150g of seasoning.
Production method: stir-fry garlic and peanut oil in a wok, add pieces of dog meat until the skin turns yellow, add appropriate amount of water, boil with strong fire, let people simmer the slices of aconite and ginger, then simmer with slow fire until the dog meat is cooked and season.
Usage: Take with meals.
Function: warming the middle and dispelling cold. It is used for the weak with cold limbs, frostbite, frequent urination, dizziness and anemia.
Finally, you should pay attention to eating dog meat and avoid it.
People with non-deficiency cold diseases should avoid eating dog meat. Dog meat is a hot food and should not be eaten too much at a time. Anyone suffering from cough, cold, fever, diarrhea, yin deficiency and excessive fire is not suitable for eating.
Second, avoid eating half-baked dog meat. Eating undercooked dog meat, Trichinella spiralis bred in dog meat will infect human body.
Three don't eat mad dog meat. The saliva of a mad dog contains rabies virus. As long as the human skin is damaged during the operation, it may be infected with the virus. Therefore, mad dog meat should resolutely avoid braised mutton: take lamb ribs 1500g, wash and cut into pieces, put them in a casserole after being slightly scalded in a boiling water pot. Take 2 carrots, cut them into slices, put them in a casserole, add 2 fennel, 2 dried peppers and appropriate amount of onion, ginger, soy sauce and water, bring them to a boil with high fire, then stew them with low fire, and collect the concentrated marinade.
Steamed mutton: cut 750g lean mutton into 3 pieces, then put it in a boiling water pot, take it out and wash it, then put it in a boiling water pot, add a proper amount of onion, ginger, star anise and pepper, cook it, take it out, cool it in the air, peel it, cut it into thin slices, put it in the bottom of the bowl to form a trapezoid, add a small amount of onion and ginger, add chicken soup and steam it in a cage 15 minutes. Remove the onion and ginger, drain the soup into the pot, buckle the meat into the soup plate, then mix the original Tonga with proper amount of refined salt and monosodium glutamate, add sesame oil and pour it on the mutton.
Clear-soup mutton: take lamb leg 1000g, wash it, chop it into pieces, cook it in boiling water pot for 3 minutes, then wash it in the original pot, add water, add mutton pieces, boil it with strong fire, skim off the floating foam, add 200g white radish pieces, appropriate amount of onion and ginger, 50g butter, cook until crisp, and add salt, monosodium glutamate, shredded garlic, and so on.
Stir-fried shredded mutton: Take 250 grams of green onion, remove the roots and skin, wash and cut into 6.5 cm long shreds. 300g leg of lamb is cut into 4cm long silk, slightly dipped with appropriate amount of refined salt, monosodium glutamate and pepper, and mixed with appropriate amount of dry starch for sizing. Put about 40g oil in the pan, add shredded mutton when the oil is hot, stir-fry until it is loose, add shredded long onion and stir-fry, add appropriate amount of white sugar, monosodium glutamate, soy sauce, refined salt and yellow wine, thicken the wet starch, and sprinkle with sesame oil, and serve.
Fresh mutton balls in iron pot: fresh, cool and crisp. First-class East goat is carefully selected by the master, and fresh mutton is mashed, repeatedly tarted, stirred into paste and extruded into pills. Then stew with soup and ingredients.
Braised mutton: the main ingredient is about 500 grams of front leg mutton; Seasonings are: onion, fresh ginger, cinnamon, aniseed, cinnamon, soy sauce, vegetable oil 25g, a little sugar, monosodium glutamate and starch. Cooking: first, wash the mutton, blanch it with boiling water, take it out, then put it in a pot, and add soy sauce, onion, ginger, cinnamon, cinnamon and aniseed. Bring it to a low heat, cook it for nine minutes, take it out and let it cool, cut it into strips one inch wide and three inches long with a knife, put it in a bowl, add broth, add a little salt, monosodium glutamate and cooking wine, and steam it thoroughly in a drawer. Finally, mix the soup, thicken it with water starch, add clear oil and pour it on the mutton.
Spicy roast mutton: main ingredient: sheep hind leg meat: ingredients: fresh winter bamboo shoots, carrots and green garlic; Seasoning: onion, ginger, salt, soy sauce, sugar, grain wine, edible oil, monosodium glutamate, starch, sesame oil and bean paste. Cooking: First, cut the mutton into 4cm cubes, wash the carrots and cut them into pieces. After the winter bamboo shoots are cooked, cut them into hob pieces. Boil water, soak mutton in cold water, wash, dry, heat with oil, add mutton, onion and ginger, and stir-fry for a while. Heat one or two oils in another pot, stir-fry the bean paste thoroughly, and then add wine, soy sauce, sugar and water. After boiling, remove the bean paste residue, add mutton, carrot, onion and ginger, and turn to low heat after boiling. When the mutton is burnt, pick out the ginger and onion, remove the oil slick, add the winter bamboo shoots and monosodium glutamate, cook for a while, thicken the water starch, pour the sesame oil and add the green garlic.
Eating mutton is most taboo to add vinegar. This is because mutton is hot, and it has the functions of invigorating qi, tonifying deficiency, warming the middle and lowering the temperature, tonifying kidney and strengthening yang, promoting granulation and strengthening tendons. Protein, sugar, vitamins, acetic acid, lactic acid, succinic acid and other organic acids contained in vinegar have the functions of detumescence, blood circulation promotion and sterilization. It works well with cold food, but not with warm food such as mutton. The combination of mutton and vinegar will weaken its dietotherapy effect and produce substances harmful to human body.
In addition, patients with hepatitis should avoid eating mutton. This is because mutton is warm and hot, and excessive consumption will promote the development of the disease and aggravate it. In addition, after a large amount of protein and fat in mutton is ingested, the liver can't give full play to its metabolic functions such as oxidation, decomposition and absorption, which will increase the burden on the liver. Therefore, it is best for hepatitis patients not to eat mutton.
Mutton contains purine and vitamin E in beer. It produces a chemical that is harmful to people.
Blood uric acid is elevated. Finally, you got gout-renal failure! ! ! Remember that instant-boiled mutton and kebabs are not allowed to drink beer.
Mutton has high nutritional value and delicious color, and people like it very much, but the smell of mutton affects many people's appetite. The smell of mutton mainly comes from the volatile fatty acids in mutton. If we try to remove or reduce it before cooking, we can remove or reduce the smell of mutton. This paper introduces several degreasing methods to choose from.
First, the radish to fishy method. Poke a few holes in the white radish and cook it with mutton in cold water. After boiling, take out the mutton and cook it separately to remove the smell.
Second, the method of removing the smell of rice vinegar Put the mutton into the water, add some rice vinegar, remove the mutton after boiling, and then continue cooking, which can also remove the smell of mutton.
Third, when cooking mutton with mung beans, if you add a little mung beans, you can also remove or reduce the smell of mutton.
Fourth, when burning mutton with curry, add a proper amount of curry powder. Generally, it is more appropriate to put half a pack of curry powder in1000g mutton. After cooking, it is curry mutton, without any fishy smell.
Five, cooking wine deodorization method: soak raw mutton in cold water for several times, cut into pieces, silk or small pieces, and put them on the plate. Then every 500g of mutton, 50g of cooking wine, 25g of baking soda,10g of salt,10g of sugar, 5g of monosodium glutamate and 250g of water are evenly mixed. Take three egg whites after the mutton fully absorbs the seasoning. After a period of time, cooking wine and baking soda can fully remove the smell of mutton.
6. When cooking mutton with the method of removing the fishy smell of medicinal materials, the mashed cloves, Amomum villosum, cardamom and perilla are wrapped in gauze and cooked together, which can not only remove the smell of mutton, but also make mutton have a unique flavor.
Seven, soaking to eliminate the smell of mutton, soak the mutton in cold water for 2-3 days, change the water twice a day, and leach the ammonia substances in the mutton sarcoplasmic protein, which can also reduce the smell of mutton.
Eight, stewed mutton with orange peel, put a few pieces of dried orange peel in the pot, cook for a while, remove and throw away, and then put a few pieces of dried orange peel to continue cooking, which can also remove the smell of mutton.
Nine, walnuts should pick up a few good walnuts, break them, put them in a pot and cook them with mutton, or go to mutton.
Ten, hawthorn to the smell method with hawthorn and mutton cooked together, the effect of removing the smell of mutton is very good.