Winter is the peak season for mutton consumption. Generally, the mutton on our table is instant-boiled mutton pot, mutton scorpion, mutton hot pot and roasted mutton. There are thousands of Chinese food practices in Qian Qian, and there are many kinds of the same dishes, but these should be common practices in ordinary families, because they are more convenient and simple, and you can eat delicious mutton dishes in winter without complicated procedures and skills. I really think tears will fall out of my mouth.

Mutton cooking is a very popular food in winter. In cold winter, eat warm mutton scorpions or mutton hot pot, or eat mutton pot with rich flavor. Mutton, lamb chops and side dishes with soup are not to mention delicious. So, why is mutton so popular in winter? Mutton is warm. It can not only keep out the cold, but also replenish the body. Daily use as health food is the most normal, and even some patients in the recovery period after illness have a certain nourishing effect. This is called? Winter tonic? Very popular with people.

There are many popular mutton dishes on the dining table, such as mutton hot pot, mutton jiaozi, mutton pot, sheep scorpion, roast mutton and roast lamb chops, and so on. There are quite a few cooking skills. Many people think that mutton has a bad smell. In fact, as long as it is treated less in the cooking process, it will not only have the smell of mutton, but also increase the flavor and taste of mutton.

The simplest and most convenient thing to handle is instant-boiled mutton. Just buy mutton slices, then heat the mutton soup sent by enthusiastic stores, and add radish, medlar, red dates, onions, ginger slices and so on. The seasoning only needs simple salt, just rinse it and add your favorite dip, not to mention how delicious it is. In the cold winter, it's really fun to eat such hot pot. The only drawback is probably being careful not to burn your mouth.

The mutton jiaozi only needs to add a proper amount of cooking wine and Jiang Mo to remove the fishy smell, then add onions and some simple vegetables, and add sesame oil, soy sauce and salt to adjust the stuffing. The wrapped jiaozi not only has no smell, but also adds a different flavor and taste. Like vinegar dipped in vinegar, like Chili noodles dipped in Chili noodles, bite by bite, the world is delicious.

The last roast lamb chops or mutton, as long as black pepper, cooking wine, soy sauce, oil consumption, ginger, garlic and onion are added in advance for at least half a day, then as long as the heat is controlled when roasting, greasy oil will keep dripping down when roasting. For mutton, you can string a roasted vegetable between two pieces of mutton and sprinkle the soul of cooking at last? Sesame and chopped green onion are very balanced in nutrition.

There are simply too many cooking methods for China cuisine. I believe people who like cooking have more cooking methods.