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 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 and removing the smell of mutton, soak the mutton in cold water for 2-3 days, and change the water twice a day to 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.