Question 2: How to cook cooked mutton? Stir-fry dried Chili cumin and chopped green onion in a pot, or mix chopped Chili with onion, ginger and garlic salt in mutton soup to make hot sauce and eat directly.
Question 3: How to prepare the main ingredients of cooked mutton?
400 grams of leg of lamb,
condiments
1 onion, 1 dried pepper, 65438 red pepper, 2 onions, 2 garlic cloves, chives and cooked sesame seeds,
condiment
2 tablespoons of yellow rice wine, 1 teaspoon of light soy sauce, 1 teaspoon of salt, 1 teaspoon of lobster sauce, 2 teaspoons of peanut oil.
Production steps
New year may mean eating whatever you want. Even ordinary Caicai needs some colors and skills. This is the atmosphere of New Year's Day. Here is a can of mutton.
Practice of flat pot mutton
1 material preparation.
2 Add cold water to the pot, add mutton, heat over low heat, boil and skim off the foam.
3 Wash onion, star anise, dried pepper and cinnamon.
4 Cut the onion vertically into 8 petals.
5 Add enough water to the casserole and put the mutton into the drowning. 6 Add the cooking materials in 3, use a part of dried peppers, put the innermost part of onions into a casserole, pour rice wine and cook for about 30 minutes. Mutton can be inserted and taken out with chopsticks.
7 The other part of dried chili is cut into small pieces, red chili is cut into small rings, onion is cut into oblique sections, garlic is cut into large grains, and chives are cut into powder.
8 cooked mutton is slightly cold and cut into thick strips.
9 Add 2 tablespoons oil to the pot and heat it to 60% heat.
10 Add mutton strips, stir-fry, remove and drain for later use.
1 1 Leave a small amount of oil in the pot, add dried Chili and onion and garlic and stir fry.
12 Add the fried mutton strips and stir fry.
13 put red pepper.
14 Add soy sauce, lobster sauce and salt and stir fry.
15 Add two spoonfuls of cooked mutton soup and simmer for a while until the soup is slightly left.
16 Onions and cloves are placed in the pot as the base.
17 stir-fry mutton in the center of the pot.
18 sprinkle with cooked sesame seeds and chopped leeks, and put them on the table to eat while heating.
Question 4: How to fry the cooked mutton? Practice: Slice the cooked mutton and fry it in the oil pan, and cut the onion into sections for later use. Then divide the green pepper into two parts, cut the seeds into prismatic pieces, slice the ginger, pepper granules and dried red pepper, put them in a pan and stir fry, then stir fry the mutton, salt and onion, and add cumin powder before taking out.
Question 5: How to make mutton delicious and nutritious?
It is a home-cooked stew with fat mutton as the main ingredient, which can reduce blood sugar and lipid, beauty beauty, enhance resistance, and has various methods and rich nutritional value.
Exercise 1
Make ingredients
Two Jin of fat mutton; Soy sauce is five yuan; One or two salts; Ten prickly ash; Two onion segments; Five slices of ginger; Fennel is five dollars.
manufacturing process
Wash and dry mutton, cut it into small pieces with a straight knife, soak it thoroughly in a boiling water pot (casserole is best), take it out and cook it in another pot (casserole is best) with cold water, add soy sauce (white soy sauce is best), salt, pepper, onion, ginger slices and fennel (wrapped into small packets), then add the meat pieces and stew it on low heat.
Exercise 2
Mutton stew with Eucommia ulmoides Oliv
Stewed mutton
Mutton is hot and helps yang, while Eucommia ulmoides is a good medicine for tonifying kidney, which can relieve symptoms such as weakness of waist and knees, fatigue and nocturnal emission.
Make ingredients
Eucommia ulmoides Oliv Leg of lamb
production process
1. Wash Eucommia ulmoides Oliv. Boil the juice in a pot, and wash the mutton for later use.
2. Put the mutton in another pot, add proper amount of Shaoxing wine, soy sauce and water to simmer. Then add the medicinal juice to the stewed mutton and cook until the meat is rotten.
Exercise 3
Stewed mutton with radish
Make ingredients
500g of mutton, 0/000g of radish/kloc and 0/0g of dried tangerine peel/kloc. Cooking wine 15g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g.
production process
Wash radish, peel and cut into pieces. Wash mutton and cut it into strips or pieces. Wash tangerine peel, wash ginger and mash. Wash the onion and cut it into pieces. Boil mutton and dried tangerine peel in a pot with strong fire, remove foam, change water chestnut, add radish, ginger, onion, cooking wine and salt, stew until radish is cooked, add monosodium glutamate and put it in a bowl.
To annotate ...
Mutton stew is a traditional food for people in northwest Shanxi for thousands of years. However, compared with other places, the stewed mutton in Ningwu, Shanxi Province has a unique flavor. Because it takes more than one procedure to make it. The method is as follows: chop the mutton into three pieces, blanch it thoroughly in a boiling water pot, take it out and put it in a cold water pot, then cut the washed carrot into pieces, put it in a mutton pot, add soy sauce, salt, onion, ginger slices, fennel and pepper, then heat the pot on high fire and stew it in warm water until cooked. It is characterized by soft and sweet taste and endless aftertaste.
Exercise 4
Stewed mutton with yam
Make ingredients
Mutton 500g, yam 150g, shredded ginger, shredded onion, pepper, white wine and salt.
production process
1. Cut the mutton into pieces 4 cm long and 2.5 cm wide. Wash onion and ginger, cut them into sections and slices respectively, and mash them with a knife.
2. Stir-fry cumin with low fire, grind it into fine powder, put it in a container with Chili powder, add monosodium glutamate and mix well. 3. Add cooking wine, salt and water to mutton, stir well, then add onion and ginger, marinate for 20 minutes, and remove onion and ginger. 4. The wok is on fire, put oil in it, and cook until it is half done. Put the mutton slices into the wok and slide away. The raw material contains a lot of water, and it is taken out when the oil temperature drops. When the oil temperature rises again, fry the mutton slices again, take them out, and add spices such as yam, coriander and cumin.
Mutton is a food that helps Yuanyang, replenish essence and blood, and help fatigue. It has the effects of warming middle warmer, tonifying deficiency, stimulating appetite and invigorating spleen. Yam has the functions of strengthening the spleen and stomach and benefiting the lung and kidney, and can be used to treat chronic enteritis, cough and asthma due to lung deficiency, diabetes, nocturnal emission and enuresis. Coriander has the effects of resolving food stagnation, relieving qi, invigorating spleen and harmonizing middle energizer. The combination of the three is suitable for people with physical weakness, stomach cold, limb cold, chronic asthma, anemia, yang deficiency and so on. Nutritional analysis: Every100g of mutton contains protein133g, fat 34.6g, sugar 0.7g, calcium 1 1 mg, phosphorus129mg, iron 2.0mg, vitamin B and vitamin A, etc.
Question 6: How to make mutton delicious?
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 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. Chop the 6 cm long lamb chops, season them in a pot and cook them. Take it out and pat it evenly with flour. Spread the egg mixture evenly on each lamb chop, sprinkle with sesame seeds and stick it firmly for later use. 2. Put it in the pot ... >>
Question 7: How to cook mutton and what ingredients do you need? Traditional Chinese medicine says it is a wonderful product for nourishing Yuanyang, nourishing essence and blood, treating lung deficiency and benefiting strain, and it is a good food for nourishing and strengthening. Because mutton contains iron, calcium and iron, which is higher than that of pigs and beef, eating mutton is most beneficial to lung disease, tracheitis, asthma and anemia, postpartum deficiency of both qi and blood and all deficiency-cold syndromes. Chinese medicine believes that eating mutton and drinking goat's milk often has therapeutic effect on lung disease. Drinking mutton soup can relieve cough. Eating mutton to keep warm in autumn and winter is good for your health. In addition to instant-boiled mutton, try the following methods.
Braised mutton: take lamb ribs 1500g, wash and cut into pieces, put them in a boiling water pot and put them in a casserole. 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 a boiling water pot for 3 minutes, then wash it in the original pot, add water, add mutton pieces, boil it with strong fire, skim the floating foam, add 200g white radish pieces, appropriate amount of onion and ginger, 50g butter, cook until it is 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, which is how beer is produced. & gt
Question 8: How to fry the cooked mutton? It's not so delicious when cooked. If you really want to fry it, you can fry it with dried Chili, garlic slices and green onions. It's delicious.
Question 9: How to stew mutton, the simple and delicious way to stew mutton, and the recipe method to stew mutton delicious:
1. Cut the mutton, soak it in clear water for 20 minutes, rinse it several times, and pick it up for later use!
2. put water in the pot and put ginger slices. Pour the mutton into the water, and take out the blood after the water boils!
3. Pick up the water and put it aside!
Prepare materials
5. There is ginger, which is not enough. Then I added some more!
6. Put the right amount of water in the pot to boil, and add the mutton that has just been watered!
7. add ginger slices!
8. Put all the ingredients in the pot!
9. Cover the lid and simmer for an hour after charging!
Question 10: How to cook mutton better?
Drill a few holes in a radish [personally, it is best to use white radish] and cook it in a pot with mutton; You can also put a few mung beans in the pot to remove the fishy smell.
Mutton boiled in clear water, and eaten with a little garlic and fine pepper (thin paste of Chili oil or mixed with water on Chili noodles) can also reduce the smell of mutton.
Wash the mutton, cut it into pieces, put it in a boiling water pot, and then pour some rice vinegar on it. Generally 1 kg mutton can be put with 1 kg water and 0.5 kg vinegar. Boil until boiling, take out the mutton, and the smell will be relieved. At this time, you can braise the deodorized mutton or adopt other methods.
According to the age of mutton and sheep produced in different places, the cooking time is different. It usually takes 40 to 50 minutes and can be inserted with chopsticks.
Griddle mutton
prepare
1, remove the main bone from the leg of lamb, blanch it in a cold water pot to remove blood stains, then put it in a soup pot, add water, onion, dried pepper (200g), ginger, chives, Erguotou, star anise, cinnamon, salt and monosodium glutamate, boil it with high fire, skim the floating foam, and cook it with low fire until it is 80% cooked.
2. Shred red peppers, garlic seeds, scallions and the remaining 50 grams of dried peppers.
3. Put the clean pot on the fire, add vegetable oil, heat it to 60%, stir-fry the mutton slightly, and pour it into the colander to drain the oil.
4. Leave the bottom oil in the pot, add garlic seeds, Chili rings, dried Chili segments and Laoganma Douchi, stir fry, then add mutton, cook with cooking wine until fragrant, add monosodium glutamate, soy sauce, Chili sauce and oyster sauce, stir fry evenly, pour fresh soup, simmer with low fire, pour red oil, put it in a flat pot with scallion as the bottom, and take it out on the stove.
What is a frying pan? You know that. Materials: angelica 15g, mutton 750g.
Seasoning: refined oil. Ginger and garlic, monosodium glutamate, chicken essence, cooking wine, sugarcane 1, pepper, white soup. Amomum tsaoko, star anise and celery. Orange leaves. fragrant mushroom
Production method:
1, sliced ginger and garlic, chopped onion into horse ears, sliced angelica into 4 mm thick slices.
2. Wash the mutton, cut it into pieces with a square centimeter knife and soak it in the soup pot.
3. Put the wok on fire, heat it with oil, stir-fry ginger and garlic slices, mushrooms and celery, stir-fry mutton for a while, mix in white soup, add monosodium glutamate, chicken essence, pepper, Amomum tsaoko, star anise, cooking wine, angelica sinensis, orange leaves, sugar cane and salt, skim off the froth, and pour it into a pressure cooker to press/kloc. Ah, it's true
Life has you 2008- 10-28 23:0 1
If I cook it myself, I'll cut the mutton and put it in a dry pot for a while. First, I fry ginger, leek, garlic seeds, Chili rings, dried Chili segments, cooking wine, soy sauce and Chili sauce in oil, then add a little water to make a little soup, then pour it into a dry pot and heat it over high fire.
Clear soup is a different soup base, which can be blended according to taste.
The practice of griddle mutton:
Ingredients: Pepper, Zanthoxylum bungeanum, minced garlic in Jiang Mo and chopped green onion mutton.
Steps: put a little oil in the pot (normally, the dry pot should be fried without oil, but think about it, it is best to fry peppers with oil, or put a little oil), stir-fry peppers, peppers and Jiang Mo garlic (there are too few peppers in the picture, so add a lot), and then put the vegetables (celery is used this time, but garlic bolts are not bought) and stir-fry the water. Spray a little salt, pepper, cumin, pepper, soy sauce and sugar into the wine quickly, feeling that the taste is not enough. Then add a spoonful of Chili sauce and a little sweet noodle sauce to make it spicy and fragrant. The taste at this time is very similar to what I ate in Shanghai. Continue to stir fry until the water is dry and all the soup is absorbed into the mutton, then sprinkle with chopped green onion, stir well and put on the plate (it seems that there should be some soup left, so forget it while cooking).
Experience: Stir-fried mutton must be seasoned quickly, otherwise it will not taste good if it is cooked for a long time.
Clear water mutton:
One: raw materials:
750g of mutton, 0/5g of medlar/kloc, 20g of mushrooms, 20g of red dates and 20g of ginger.
Two: ingredients:
5 grams of sugar, 500 grams of beer, chicken essence, ribs powder, salt and pepper, and 300 grams of water.
Third: method;
1: Chop mutton, mushroom and jujube, soak in warm water for 10 minute, then wash, pat ginger and wash for later use.
2: Add 50 grams of water to the pot and heat it. Pour the mutton into the pot and boil it to remove the blood. Rinse with clean water after draining.
3: Add 300 grams of beer to the pot and bring to a boil. Add mutton and water, pepper and salt.
......& gt& gt