List of articles: 1. How to make mutton head delicious? 2. Practices and ingredients for stewing sheep's head meat 3. Can sheep's head treated with caustic soda be eaten often? Is sheep head meat a hair product? How to make mutton head delicious? Tips for buying sheep's head
Look at the eyeball: the fuller, the fresher; Touch the meat: the surface is slightly dry and non-sticky, the hair follicle is prominent, and the depression immediately recovers after finger pressing;
Meat joint: non-sticky, shiny.
The eyeball is dry and sunken, the skin color is dull, the body surface can smell fishy smell, the surface is sticky, and the depression recovers slowly after finger pressing.
You can ask the butcher to cut it into pieces for you, so that you can go home and cook.
Yangtou introduction
Introduction:
Sheep head is rich in nutrition and has the effect of treating many diseases. Has always been very popular.
For example, there are as many as 18 kinds of dishes with different parts of sheep's head as the main ingredients.
In the Yuan Dynasty, Hu Sihui's "Eating Food" contained: the sheep's head is cool, and it treats bone steaming, brain fever, dizziness and emaciation.
"One of the' flower-covered sheep's heads' is cooked and cut with three sheep's heads, four sheep's kidneys, one sheep's belly and one sheep's lung, dyed with rouge, four pieces of ginger, two pieces of bad ginger, five pieces of chicken as patterns, three pieces of radish as patterns, and the auxiliary materials are fried with good broth and mixed with onions, salt and vinegar.
"Hu Sihui recorded this famous dish of the Yuan Dynasty, which was dyed with rouge, with the patterns of chicken and radish on it.
Efficacy and function of sheep's head
Bone steaming, brain fever, dizziness and thinness
Nutritional value of sheep head
Sheep head meat is rich in protein, fat, vitamin A and vitamin B 1. B2. Nutrients such as nicotinic acid and cholesterol, and minerals such as calcium, phosphorus, potassium, sodium, magnesium, zinc, selenium and iron.
Cooking skills of sheep head
1. The processed sheep's head can be directly boiled in water 1-2 hours. After cooking, remove the head meat, ears, tongue and eyes of sheep, slice them directly and eat them cold or stir-fry them with seasoning;
2. You can also add seasoning when stewing sheep's head. After cooking, you can take down the mutton head and eat it directly.
1, when stewing sheep's head, add some rice vinegar or a certain amount of curry powder to the pot and cook until the pot boils, which can reduce the fishy smell of mutton;
2. When stewing sheep's head, drill a few holes in a white radish and cook it with lamb chops; You can also put a few mung beans in the pot to remove the fishy smell.
Suggestions on eating sheep's head
1. If it is a frozen sheep head, it needs to be thawed slowly at room temperature;
2. Burn the wool on the surface of the sheep's head on the fire, soak it in clear water for 2 hours, scrub the surface repeatedly with a board brush, then break the sheep's mouth, brush it with a small brush, brush out the dirty things in the nose, mouth and ears, and then wash it twice with fresh water;
3, drain the water, use a knife to draw a long mouth from the center of the scalp to the nasal bone, so as to facilitate the bone removal after cooking, which is suitable for cooking the whole sheep head.
4, you can also chop the sheep's head into large pieces for stewing soup and braising.
There is an old saying in China called "selling dog meat by hanging sheep's head", which is not worthy of the name.
But the price of dog meat today is not cheaper than mutton, so it's no harm to hang a sheep's head to buy dog meat!
The question I want to say is, is the sheep head delicious?
Generally speaking, except fish heads and freshly fried old men, in most cases, the heads of poultry are cheaper than meat, simply because the heads of domestic animals are too difficult to cook, and they are generally scraps.
The mutton soup we see in the market and even the frozen mutton we see in the supermarket are mostly peeled. There is a big reason for this. Because there is too much fluff on the surface of sheep's head, it is very troublesome to clean it up, so the average family will not buy sheep's head.
At the same time, in order to facilitate storage and transportation, food companies usually remove sheep's heads, which is another reason why they rarely see places that specialize in selling sheep's heads.
However, the problem is coming. Many gourmets say that eating first is the highest level of eating meat! It is said that the meat on the head is not only the most delicious, but also the meat on the face is the most delicate part of the animal's body. So the taste of sheep's head is like this?
I am familiar with several famous mutton shops in Xinjiang, so I naturally have more opportunities to eat sheep's head there.
The mutton head in Xinjiang restaurants should be cooked systematically. Traditionally, they will burn the hair on the sheep's head with a torch several times, scrape it clean and soak it in water. There are two ways: the so-called "white" is the clear water sheep head; And "red" refers to stir-fried sheep's head.
"Clear water sheep's head" is my favorite good mutton. Boil it in hot water, and cut some salt into the meat on the sheep's face. Because it is cooked badly enough, the texture of collagen will even stick to the mouth and nourish the skin.
There are also different parts such as sheep ears and sheep tongues, and the taste is really different. If it wasn't scared by the sheep skull on the plate, it would be really delicious!
If you want to drink, or are not used to the taste of mutton, stir-frying sheep's head is a very good choice.
The chef carefully separated the tender meat from the sheep's head and then fried it with Chili. At this time, the sheep's head meat will show another coolness! Moreover, sheep's head meat is easy to taste. As long as it is a little better, it will feel like eating game!
It is said that it was very cheap to sell sheep heads on the streets of Xinjiang in those days, because cooking was too troublesome, and not many people were willing to do it. Generally, it costs five yuan each, and many old ladies are squatting on the side of the road and slowly eating sheep's heads. This picture was told to me by a media friend who works in Xinjiang.
After I made up the picture myself, although I had the impulse to cook, I basically gave up the idea after carefully looking at the ingredients of the sheep's head. There is too much hair on the sheep's face! Too much trouble! So let's go out and eat lamb belly honestly.
What did I do? I'm hungry.
Sheep's head meat is a folk delicacy, especially in winter. In the morning market, you can smell the fragrance of sheep's head soup far away. Sitting in the booth, the boss grabbed a piece of mutton head, chopped it with a sharp knife and weighed it. A big bowl is full of weight.
There are sheep's heads and bones in the pot, and the soup is still stewing. Soup is like milk, tumbling and steaming.
The boss put the cut sheep's head into the bowl, grabbed a handful of coriander, leek and a spoonful of mutton oil pepper, then scooped it out of the pot, poured it into the bowl, poured the soup from the bowl into the pot, and then took it away. This is repeated several times to completely blanch the sheep's head.
Although there are snowflakes in the sky, this bowl of mutton soup is spring.
Sheep's head must be the freshest. In my hometown, I usually buy a whole sheep and watch the man kill the sheep quickly, wash the sheep's head without any hair or blood stains, and quickly remove the sheep's bones, leaving only the sheep's head meat.
After going home, you should first boil the sheep's head in water, remove the blood, and then add ingredients, mainly onions, ginger and garlic. The more the better, cinnamon, hawthorn, jujube, pepper, pepper and so on. After the water boils, add the sheep's head, stew for an hour on medium heat, and turn off the heat. The next day, as written at the beginning, was delicious food.
Secondly, split the washed sheep's head, put it in a pot, add water to boil it, put a white radish when the sheep's head boils to remove fishy smell, put the boiled sheep's head slices in a pressure cooker, put the onion and ginger slices in the pot, then pour in a proper amount of cooking wine, add a proper amount of water, cover the lid and boil the water to cook.
Mutton head soup
In winter, the mutton restaurant is on fire.
Zhou Jun likes to make a pot of mutton soup, chili oil, red oil, garlic sprout and coriander. What a drool!
Have a pot of mutton soup so manly.
Baishui sheep's head used to be the most popular food in Beijing. The most famous Baishui sheep's head is the Baishui sheep's head of the old Muslim Maji.
The sheep head meat he sells is genuine, exquisite and unique. According to legend, all the sheep heads he used were goats of two or three years old.
So business was booming at that time, and customers often lined up to buy.
At that time, celebrities such as Liang Shiqiu, Ma, Shang Xiaoyun and Tan were frequent visitors here.
How to make mutton soup fragrant and tasteless, and how to deal with sheep's head, let's demonstrate it today.
It is not difficult to deal with sheep's head. Let me tell you a few tricks to make it clean and delicious.
To make delicious dishes with sheep's heads, learn to choose sheep's heads.
Choose 2-3-year-old goat head, which is also commonly known as "four or six mouths".
This kind of sheep's head is tender and can be cut into thin and big pieces.
Then start to burn the wool on the sheep's head and put it in a clear water basin to scrape it off.
Soak sheep's head in cold water for 2 hours.
Brush the scalp repeatedly with a board brush, the whiter the better, but don't break the skin.
Take out the soaked sheep's head, break the sheep's mouth, use a small brush to probe into the entrance to gargle, move the dirt in the brush outlet, nose and ears back and forth, and then rinse it with fresh water for three times.
Drain the water so that the bones can be removed after cooking.
Put the sheep's head in the boiling water pot, boil it, take it out, let it cool, break the sheep's mouth with your hands, peel off your tongue and drain the water.
Pour cold water into the pot, the amount of water should be 9 cm above the sheep's head, put the washed sheep's head into the pot, and remove the skull when it is seven ripe.
If you press the meat on the sheep's face with your hands, it will become slightly elastic from the original stiffness, or press the roots of your ears, it will become soft from hard.
Be sure to remember the disassembly method of sheep head. Judging from the incision in the middle of the scalp, the head meat must be attached to the flour meat. Don't tear it off, expose the skull. Grab the ribs with one hand, remove the skull from the nasal bone, poke out the sheep's eyes with your hand, then cut the skull and take out the sheep's brain.
Cut off the ears and cartilage on the sheep's head, cut off the hair roots on the fork, and cut off the irregular meat.
Then stick on the sheep tongue, cut off the mandible, and remove two sheep faces with mutton and the whole sheep tongue.
You can safely cook all kinds of delicious home cooking with sheep's head meat.
suddenly
1. raw materials.
2. Let the butcher cut open the sheep's head, come back and soak it for 2 hours, and change the water four times in the middle.
3. Mix the saline-alkali surface, and wash the sheep head inside and outside, especially the nose, ears, tongue and throat.
Rinse thoroughly and drain.
4. Put water, pepper and sheep's head in the pot and bring to a boil over medium heat. Continue to cook until the blood bubbles float out, and continue to cook 1 min.
5. Wash with warm water and put in the soup pot. Add onion and ginger and stir well.
Boil the fire and skim off the foam once.
Cook it again and skim it three times at a time.
6. Cook the soup over low heat for 2 hours until it turns milky white.
7. Take out the sheep's head and remove the meat and bones.
Sheep brain.
8. Add salt when eating, with Chili oil, garlic and coriander, balsamic vinegar juice, staple food cake and steamed bread.
You can also make noodle soup base, cook cabbage vermicelli soup and so on. ...
Tip: The sheep's head must be cut open by the butcher.
Salt at the end, not at the beginning.
Stewed white milk soup can be drunk directly or mixed with your favorite vegetables, such as mushrooms, cabbage, vermicelli, tofu skin and so on.
The practice of salt and pepper mutton skewers
To learn this dish, you need to know the cooking method of sheep's head meat first. Let me introduce this to you first.
Processing method of sheep head meat:
Put the sheep's head meat into a pressure cooker, and add 2g pieces of seasonal vegetables (celery, onion, coriander, carrot, etc.). ), star anise, Amomum tsaoko, clove, fragrant leaves 2g each, oyster sauce 20g, seafood sauce 20g, salt 3g, monosodium glutamate 6g, sugar 4g, pressed in clean water for15min, then removed from the fire, and the sheep head meat was soaked in the original soup.
With the sheep's head meat, the rest of the work can be carried out.
Raw materials:
500 grams of cooked sheep head meat and 400 grams of cooked corn.
Seasoning:
Lee Kum Kee garlic hot sauce 15g, chef Bao Si flavor essence 2g, chicken powder 3g, Chili noodles 2g, cumin 3g, white sesame 3g, pepper 2g, chicken oil 10g.
Making:
1. Cut the cooked sheep head meat and cooked corn into thick slices respectively. Add garlic chili sauce, essence, pepper noodles, cumin grains, pepper15min to the sheep's head meat, and then put it on the corn section at intervals.
2, hit the oven to 200 degrees, 250 grams of fire, put on skewers and bake for 4 minutes, then take out a layer of chicken oil and bake for 3 minutes, then sprinkle white sesame seeds on the table.
It has the characteristics of instant-boiled mutton, fragrant corn, salty and slightly spicy.
Hello, I'm Lamian Noodles. I have been engaged in beef noodle industry in Lanzhou for many years and have rich practical experience in beef and mutton production. There are many ways to make sheep head, because it tastes delicious and is rich in collagen. Below I will share how to make braised sheep's head and how to deal with it.
Step 1: Processing method of sheep head
1. Burn the bought sheep hair with a spray gun and clean up the blackened part in time. It is best to scrape off the black part with a knife, so that the treated sheep head is cleaner and there will be no residual wool.
2. After most of the wool on the sheep's head is burned clean, it is necessary to deal with the fluff in the subtle parts of the sheep's head, such as inside and outside the ears and around the corners. It is best to use a slightly thinner iron bar for these parts, burn the iron bar red, and then iron the fluff off.
3. Soak the processed sheep's head in a proper amount of warm water, then put a small amount of baking soda water into the sheep's head and soak it for a period of time, so that the soaked sheep's head is easier to clean, and baking soda can remove some peculiar smells from the sheep's head.
4. Then scrape or brush off the charred and blackened part of the sheep's head with a knife or brush. This step must clean up the blackened part, otherwise it will seriously affect the taste of sheep's head when cooking.
It is best to wash the sheep's head several times until the water is clean. At the same time, in the process of cleaning, we should pay attention to several parts: eyes, nose, mouth, ears and other places that are easy to hide evil and accept evil. If necessary, for example, the mouth needs to be cleaned, and the ears and nose should be washed with running water several times.
Tip: Clean up all the surfaces of the sheep's head first, and then clean up those parts that are easy to hide dirt and shelter evil people.
6. Clean sheep's head needs to be blanched and put in a cold water pot. After the fire comes to a boil, skim off the blood foam, and then reduce the heat to boil for about 10 minutes. After that, take the sheep head out of the fire and rinse it with running water for later use.
Step 2: Ingredients for curing mutton.
Spice part:
Amomum cardamom10g, Amomum tsaoko-0/0g, Rhizoma Kaempferiae 3g, Flos Caryophylli 3g, Fructus Amomi 5g, Cumin 50g, Cortex Cinnamomi Japonici 50g, Glycyrrhrizae Radix 6g, Amomum tsaoko 5g, Pericarpium Citri Tangerinae 5g, Fennel10g, Illicium verum verum 8g, Fragrant Leaves 3g, and Pepper King 65438+.
Seasoning part:
2 kg of soybean oil, broth 10 kg, salt 100 g, 50 g of monosodium glutamate, 30 g of crystal sugar, a proper amount of red yeast rice water in a ratio of 1:3, 20 g of sauce meat color fixative and 20 g of fresh meat.
Accessories:
Onion, ginger, garlic and coriander can be used in moderation, without specific dosage, and are mainly used for seasoning spicy oil.
The third step: the method of making spicy sauce, marinating sheep's head.
Boil in spicy oil:
Pour 2kg of the prepared oil into the pot, heat it to about 150, add the prepared vegetables, fry them until they are dark brown, take them out and throw them away. When the oil temperature is about 120, add all spices and peppers, fry them until dry, and turn off the heat.
Tip: soak all spices in warm water for half an hour in advance, and then drain them for later use.
Braised sheep head:
Add all seasonings to the prepared broth, then pour in the cooked spicy oil, and then add the processed sheep head. After the fire boils, turn to low heat and marinate the sheep's head until it is soft and rotten.
The marinating time should be based on the specific situation of the old and tender sheep head meat.
Don't take out the stewed sheep's head right away. It's better to soak it for a while first, so that it will taste better.
Matters needing attention in mutton head marinating
1. The spices of braised mutton need to be sprinkled in brine. Remember not to use materials for packaging, which is not conducive to the volatilization of spices.
2. After the salted sheep head is fished out, it is naturally cooled, boned, and then a proper amount of spicy oil is taken from the brine. You can dip the sheep's head in spicy oil or cool it with spicy oil. Spicy oil can not only make sheep's head taste more fragrant and better, but also delay the oxidation and blackening of sheep's head.
Write it at the end
There are many depilated sheep heads in the market. Personally, it is not recommended to buy it because many of them are depilated with rosin. If you like to eat sheep's head, it is more convenient to buy more at one time and then bake it with a spray gun at one time.
Secondly, don't throw away the used brine, you can put it in the refrigerator for freezing, but you need to remove the spicy oil and all spices, and then clean up the brine. This spicy bittern can be used to pickle not only sheep's head, but also sheep's hoof and other ingredients.
The personal homepage has a series of tutorials on making Lamian Noodles in Lanzhou, as well as sharing various recipes in Lamian Noodles. You can have a look if you are interested, and I will share it regularly.
Explain all kinds of pasta practices, explain all kinds of marinated vegetables and share the spice formula of marinated vegetables, explain all kinds of soup making and share the experience of soup making.
Yangtou is a Jieyang native who was born in Linger County that year. This sheep eats herbs such as firewood, licorice and Gongying all the year round, and drinks the sweet spring in the mountains, so its meat is tender and has no fishy smell. This sheep's head is the best choice.
Stewing sheep's head meat and ingredients; Practice of stewing mutton head soup
Wash the sheep's head and grab it. Then blanch the sheep's head for a few minutes
Please click to enter a description.
Then cut a few slices of ginger, add some corn oil and scallion to the pot, add the freshly cooked sheep head and stir fry a few times. Then add 2 spoonfuls of white wine and a plate of boiling water.
I added boiled water for convenience, so I transferred it to the rice cooker.
Please click to enter a description.
Put the soaked soybeans, cut bamboo shoots and a piece of angelica in the pot? Beiqi is about 3 grams? With tsaoko and star anise? (you can also add red dates to build codonopsis pilosula if you have materials) and then add sheep's head meat? The water just passed? .
My rice cooker takes three and a half hours to cook? Generally, it takes 2 to 3 hours to stew without electricity, that is, it is ok. Just add some salt at last.
Please click to enter a description.
skill
The efficacy has the functions of invigorating spleen and stomach, nourishing liver and kidney, enriching blood and warming menstruation.
It is forbidden for people with fever, toothache, sore mouth and tongue, cough with yellow phlegm and other symptoms of excessive internal heat to eat.
Can sheep's head treated with caustic soda be eaten often? Yes
Sodium hydroxide is nontoxic, soluble in water and clean after washing.
1, sodium hydroxide, chemical formula is NaOH, commonly known as caustic soda, caustic soda, caustic soda.
2. Sodium hydroxide is a white translucent crystalline solid.
Its aqueous solution has astringency and satiny.
Corrosive.
3. Solubility: extremely soluble in water, releasing a lot of heat when dissolved.
Soluble in ethanol and glycerol.
Deliquescence: Easily deliquescent in air.
Water absorption: solid alkali has strong hygroscopicity. When exposed to air, it will absorb water molecules in the air, and eventually it will completely dissolve into a solution, but liquid sodium hydroxide has no hygroscopicity.
Is sheep head meat a hair product? Mutton is a hair product in a broad sense.
Hair growth is a concept of traditional Chinese medicine.
Chinese medicine has broad and narrow definitions of hair.
Broadly speaking, hair products are foods with the same nature and taste as some diseases. After eating, it may aggravate the imbalance between yin and yang and aggravate or induce some diseases, including fever, wind, damp heat, chills and blood deficiency.
In a narrow sense, hair products are foods that can poison and help fire, and may induce old diseases and add new diseases.
In real life, people generally refer to hair in a narrow sense.
Mutton is a kind of wool in a broad sense and belongs to fever. This is because mutton itself is warm and sweet, enters the spleen and kidney meridians, and has the effects of nourishing qi and blood and helping Yuanyang. It is more suitable for patients with anemia, postpartum or post-illness deficiency of both qi and blood and deficiency of cold. However, people with yin deficiency and excessive fire will eat it, which will contribute to intense heat, damage body fluids, lead to fever, thirst, constipation, etc., and may also make some fever relapse or aggravate.
Therefore, people with strong yang or people with strong fire due to yin deficiency should be careful to eat mutton, and patients with hypertension should also avoid eating it.
In fact, hair that is really harmful to the human body does not exist. In a healthy state, all foods that are not allergic and healthy can be eaten.
Once you get sick, you should pay attention to the doctor's advice and avoid eating food with the same taste as your illness, so as not to aggravate your illness.
So much for the introduction of the efficacy and function of sheep head meat. Thank you for taking the time to read the contents of this website. Don't forget to search for more information about the efficacy, function and nutritional value of sheep head meat.