1 braised mutton

Raw materials:

500g of lamb chops, 20g of carrots, 50g of green garlic, 30g of soybean oil, 30g of Chinese liquor, 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 anises.

Production process:

1, cutting and matching:

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.

2. Cooking:

Heat a wok, add soybean oil to heat it, add ginger slices and scallion and stir-fry until fragrant, then add mutton, Shaoxing wine and sugar and stir-fry 1 min.

Features:

This dish is a famous dish in the Central Plains of China. Mutton is rich in nutrition. As long as it is cooked properly, it can remove its fishy smell and retain its flavor. Vegetable soup has delicious fresh meat, ruddy color and rich aroma, and is a good accompaniment to meals and wine. But also rich in nutrition, nourishing and strengthening the body.

2 "Braised mutton"

Materials:

Mutton (1 lb), carrot (1), dried onion (10 or more), carrot (1/2), soy sauce (1-kloc-0//2 tablespoons), salt (2 tablespoons)

Exercise:

1 & gt； Wash the mutton from the water, put it into white radish pieces and cook until the mutton is 5% mature. Take out the white radish and discard it.

2> Carrots are peeled and cut into pieces, and dried onions are peeled and preserved.

3> Heat 1 tbsp oil, saute dried onion and mutton, add seasoning and water, bring to a boil, and then cook over medium heat.

4> Add carrot pieces and stew until rotten. Concentrated juice, served on a plate.

3 "Braised mutton"

Features: Soft and delicious.

Ingredients: 250g of cooked lamb loin, 5g of auricularia auricula15g, 5g of magnolia officinalis slices15g, 0g of daylily15g, shredded onion, 5g of shredded ginger and 25g of gouache.

Composition:

Salt water 5g, soy sauce 15g, monosodium glutamate 1g, cooking wine 10g, peanut oil 750g (about 50g) and soup 250g.

Method:

1, cut the mutton into elephant-eye pieces, put them into the paste made of starch and soy sauce, and mix well.

2. light the pot. When it is 60% hot, cut the mutton into pieces, fry it into persimmon yellow, remove it and drain it.

3. Leave a little oil in the pot, put it on the fire, add shredded ginger and fry until cooked, then add mutton, ingredients, condiments and soup to boil, and serve after the juice is thick and rotten.

4 "braised mutton"

Main course and side dishes: mutton with bones, potatoes, onions, carrots, onions, ginger and garlic;

Ingredients: salt, sugar, star anise powder (pepper, pepper, star anise, etc. ), monosodium glutamate, carved wine, mutton soup, soy sauce, soy sauce.

Exercise:

1, lamb chops, boil in cold water and fire, and separate the foam; Turn off the fire and simmer until it is 60% rotten;

2. Processed side dishes (potatoes, carrots-with knives, onions-horizontal silk);

3. Stir-fry the side dishes in a small oil pan and add a spoonful of mutton soup to simmer;

4. Pick up the cooked mutton slices and spread them on the side dishes, and add the carved wine to boil;

5. Remove the bouquet, add light soy sauce, light soy sauce, sugar, monosodium glutamate and aniseed, and cook over medium heat;

6. When the color turns red, simmer for 5 minutes and serve (in a glass bowl).

5 "Braised Mutton with Zhejiang Cuisine"

The "characteristic" is the delicious color.

"raw materials"

1000g raw mutton with skin, 5g green garlic leaves, 50g ginger, 10g scallion, 100g Shaoxing wine, 150g red soy sauce, 100g rock sugar, 5g refined salt, 2.5g monosodium glutamate and 65438+ water.

"production process"

1. Put the mutton in a clear water pot, boil it over medium heat, then take it out and wash it. Cut the green garlic leaves into sections for use.

2. Put mutton, Shaoxing wine, red soy sauce, salt, onion and ginger slices (broken) into the pot, add water to submerge the meat slices, boil them with high fire, skim off the floating powder, add rock sugar and stew them for about 3 hours. When they become brittle, take them out, remove the bones, replace them with small cubes of 3.5 cm, and then put them in the juice pot to thicken the juice with strong fire. When it is thick, add monosodium glutamate and green garlic leaves, thicken with water starch and boil.

6 "Braised mutton"

Raw materials:

Mutton 1500g, jujube 75g, onion 50g, ginger 50g, soy sauce 150g, sugar 80g, monosodium glutamate 20g, a little beer, dried pepper, salt, yellow wine 100g, spices? Cumin, fennel, star anise, cinnamon and so on.

Making:

1. First blanch the mutton, wash it and oil it.

2. Stir-fry onions and ginger. Put mutton in a pot, add yellow wine, beer, soy sauce, spices, red dates and water, cook until crisp, and then add sugar and monosodium glutamate to make the soup thick.

3. You can add some garlic when eating, which is more distinctive.

Features: golden red color, rich and fresh taste.