Ask about the way to make mutton, how to make mutton, will you?

Coriander to remove the fat:

Coriander contains many volatile oils, and its special aroma is emitted by the volatile oils. It can get rid of the fishy smell of meat, so adding some coriander to some dishes can have a unique effect of removing the fishy smell and increasing the flavor.

Carrot removal method:

Put some carrots when braising mutton, and then add some green onions, ginger, cooking wine and other ingredients to cook together, it is a good way to remove the fat, because the mutton and carrots are burned together, not only can remove the smell, but also make up for the lack of carotene and vitamins in the mutton, so that the mutton is not only not greasy, but also can increase the nutritional value.

Sichuan pepper to remove the smell method:

When stewing or stir-frying mutton, add an appropriate amount of Sichuan pepper to remove the smell of mutton. It is best to stir-fry the peppercorns in oil and throw them away immediately, otherwise the peppercorns will make people's mouths numb when they are eaten.

The right combination of lamb shabu side dishes.

Shabu mutton hot pot is best served with some cold and sweet vegetables to prevent fire. Cool vegetables are generally winter melon, spinach, cabbage, enoki mushrooms, mushrooms, etc., while potatoes and shiitake mushrooms are sweet vegetables. When shabu mutton, you can add some ginger to the soup, mutton replenishes yang and warms, ginger drives away cold and keeps warm, matches with each other, warms up, and can also drive away external evils.

The time of shabu-shabu should also be particular. Stems and leaves of vegetables such as rape, bok choy, spinach, etc., are generally rich in vitamin C and carotene, and it is best to soak them for a short time, otherwise the nutrients in them will be destroyed. Spinach contains oxalic acid, which will hinder the absorption of calcium and iron in food, so it is best not to soak it with other foods for a long time, and blanch it slightly.

When eating cold vegetables in shabu hot pot, most of them should eat less vinegar, and the protein, sugar, vitamins and acetic acid, lactic acid, succinic acid and other organic acids contained in vinegar have the effect of reducing swelling and activating blood, sterilization, etc., and the effect of cold food is better.

The lamb needs to be blanched with green onions, ginger and garlic, and when stewed, you need to add ingredients and cooking wine, put salt before cooking, and then add coriander.

There are a lot of mutton recipes, clear soup mutton, or stir-fried mutton, now that the weather is cold, the most suitable is to engage in mutton hot pot, and it is easy to do, directly stew a pot of soup, shabu shabu to eat.

Steamed lamb. Put the fresh mutton directly into the pot and cook it, add ginger, rice wine, and salt to taste, scoop it up, tear the mutton apart, and make a dipping sauce with light soy sauce, chili oil, and coriander.

Braised mutton. Ingredients: mutton, water, soy sauce, salt, five-spice powder, Sichuan pepper powder, ginger powder, pepper powder, white wine, dried red pepper, onion, fresh green and red pepper, hand-rolled powder.

Lamb Processing:

1. Boil the mutton in a pot on cold water, bring it to a boil over high heat, remove it, and skim off the foam from the boiled mutton soup for later use.

2. After cooling, cut into small pieces.

3. Add soy sauce, salt, five-spice powder, Sichuan pepper powder, ginger powder, pepper powder, and white wine, grasp and marinate thoroughly. The amount of seasoning must be large, especially: white wine and five-spice powder.

4. The pickling time is long, I marinated for about 3 hours.

Preparation of braised mutton:

1. Stir-fry the onion, ginger, garlic cloves and dried red pepper in a hot pan.

2. After the flavor comes out, put in the marinated mutton pieces.

3. After stir-frying, pour in the soup of the freshly cooked mutton, add a little water, bring to a boil over high heat, and simmer over low heat. This process takes about 35 minutes.

4. When half of the soup is received, stir-fry and add the green and red pepper pieces.

5. Cover the pot, simmer over low heat, and finally put the hand-rolled vermicelli into the pot and simmer for about 50 minutes.

6. At the end of eating, you can add a little white skin noodles and stir in the soup of red braised mutton.

Mutton soup, stewed lamb with white radish, stewed mutton, roast mutton, etc., are all OK. I'll recommend you a lamb soup recipe.

Lamb, cooking wine, green onion, ginger, Sichuan pepper, dried orange peel, hawthorn, salt.

Method. 1. Soak the mutton in cold water for two hours, and change the water one hour in between.

2. Clean the mutton with water and cut it into small pieces.

3. Pour enough water into the pot and put the cut lamb pieces into the pot.

4. After boiling over medium heat, skim off the foam and pour in the cooking wine.

5. Then add Sichuan pepper, green onion and ginger, dried orange peel and hawthorn.

6. Cover the pot and simmer for a few hours.

7. Remove the orange peel and hawthorn, and then sprinkle in an appropriate amount of salt.

8. Turn to medium heat and continue to simmer for 15-20 minutes, then turn off the heat and serve.

Lamb (fat) 15,000 grams.

Seasoning: 250 grams of ginger, 50 grams of cinnamon, 50 grams of cinnamon, 40 grams of cloves, 100 grams of grass fruit, 10 grams of red yeast rice, 40 grams of salt, 25 grams of sesame oil, 50 grams of cooking wine.

How to make it: 1.Take a small pot, add a small amount of water, put the red yeast rice into a small pot, bring to a boil over low heat, wait for the red yeast rice to dissolve, turn off the heat and let it cool;

2.Chop the lamb into pieces, scrape and rinse and drain;

3.Rub the boiled red yeast water on the meat;

4.Then put it in the pot, add water (it is advisable to have no meat), refined salt, cooking wine, ginger (pat pine), spices (grass fruit, cinnamon, cinnamon, pepper, cloves wrapped in cloth), boil over a strong fire and then simmer over low heat;

5.After the meat is rotten, remove it, drain the water, remove the bones, apply sesame oil on the meat skin, and let it cool;

6.After cooling, change the knife and put it on a plate, and it can be served. After the fire is boiled, switch to low heat to avoid the meat from being boiled apart.

Ingredients: 500 grams of lamb (lean).

Excipients: 200 grams of white radish.

Seasoning: 15 grams of cooking wine, 15 grams of ginger, 2 grams of Sichuan pepper, 15 grams of salt, 2 grams of monosodium glutamate.

Steps: 1. Rinse the mutton repeatedly, blanch it in boiling water and wash it;

2. Change the radish to a small note;

3. Put the mutton into a washed pot mixed with water, and boil the pot on a hot fire;

4. Beat off the foam, add ginger, cooking wine, and Sichuan pepper, and move to low heat and simmer until seven mature;

5. Scoop up the meat and change it into a medium note, then put it into the pot, and stew the radish until the meat is soft;

6. Beat off the ginger and peppercorns, add salt and monosodium glutamate, and put it into a container.

Method two. Ingredients: 1500g of bone-in mutton

Excipients: green onion, ginger, salt, vinegar, 1 coriander, 2 star anise.

Steps: 1. Soak the bone-in mutton for a while;

2. Remove the blood and wash it, and separate the bones from the meat of the bone-in mutton;

3. Cut the green onion into long sections and slice the ginger;

4. Finely chop the green onion and coriander;

5. Fill the pot with water, and cook the cut lamb bones for half an hour;

6. Skim off the foam;

7. Pour in the mutton;

8. Add star anise, green onion and ginger slices;

9. After boiling, skim the foam and add salt to taste, and sprinkle with chopped green onions, chopped coriander and vinegar when drinking.

Tips: Soak the lamb in cold water for a while, and change the water every once in a while to effectively remove the smell.

Tips for making it. 1. The blood and water of the mutton should be exhausted, and the stewing should not be done over high heat, otherwise the color of the soup will be poor;

2. The water should be mixed enough at one time, and no water should be added halfway;

3. The radish should not be put in too early, otherwise the soup will taste poor. 1.Soak the mutton in water for 20 minutes to remove the blood and wash it, poke some small holes with a toothpick after washing the radish, and cut the hob pieces for later use.

2.Add the poked radish pieces, lamb and cold water to the pot, bring to a boil over high heat and cook for another 5 minutes, remove the lamb and wash it with warm water.

3.In another pot, add plenty of warm water, add the lamb and two slices of ginger, bring to a boil over high heat and skim off the foam.

4.Remove the ginger, add two tablespoons of cooking wine, a bay leaf, boil and simmer for about 90 minutes (until the mutton is soft and deboned).

5.Add radish slices to boil before drinking the soup, sprinkle salt to taste.

The preparation of fried lamb with green onions.

Ingredients: lamb slices; Spring onion; Coriander; Soy sauce; Vinegar; Sugar; Salt.

You can make this dish with the kind of mutton roll bought in the supermarket, and the method is also simple, the mutton made is tender and delicious, fresh and fragrant, and the aftertaste is endless after eating.

Recipes and steps for fried lamb with green onions.

1. Cut the green onion into oblique slices, wash the coriander and cut it into short pieces of about 3 cm for later use.

2. When the pot is heated to 5 hot, add the mutton slices and stir-fry quickly; When you see that the mutton slices are starting to turn white, add green onions, add soy sauce, sugar, salt, and stir-fry evenly until the meat slices are all cracked and turn white; After the lamb is ripe, pour in rice vinegar, add coriander and stir-fry evenly, and then remove from the pot immediately.

3. In winter, many families will eat hot pot and mutton, which is simple and warm, but in the end, the remaining mutton slices are often melted and become soft. At this time, if you put it in the refrigerator again, the next time you take it out, the meat slices will be frozen into ice, put them in the pot and cook them again, which will be difficult to dissolve, and finally the meat slices will taste very bad. Using this method can solve the remaining mutton slices and fat beef slices well;

Characteristics of the diet of fried lamb with green onions.

Mutton is fresh and tender, with high nutritional value, where the kidney yang is insufficient, the waist and knees are sore, the abdomen is cold and painful, and the lack of fatigue can be used as a dietary therapy. Mutton is rich in nutrients, and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, body weakness and chills, malnutrition, waist and knee soreness, impotence** and all deficiency and cold diseases; It has the effect of tonifying the kidney and strengthening yang, replenishing deficiency and warmth, and is suitable for men to eat regularly.

The taste of raw mutton slices and cherry blossoms is very good, but the cooking life needs to pay attention to the method, first of all, the mutton needs us to divide the fat and lean of the mutton, and then we remove the fat film in it, and we rinse the fat and lean meat in the mutton separately. If there is fluff sticking to the mutton, and we can't rub it off directly by hand, at this time the water is not easy to wash off, at this time we only need to roll on the mutton with a small ball of noodles to remove the fluff.

Mutton itself has a very large smell, this taste makes many people have no way to accept, so we need to understand the method of removing the smell, first of all, when frying mutton, we can wrap some tea leaves with gauze, and then cook it with mutton, and wait until the mutton is cooked, we take out the tea bag, and you can remove the smell of mutton.

In the bowl to the appropriate amount of rice wine, we cut the mutton, put it in the bowl for soaking, wait until the flavor is washed, add green onions and garlic to stir-fry together, and you can also add some coriander, so that the smell of mutton is solved.

After the pepper water is made, we cut the mutton directly, soak it in the pepper water for a while, and then take it out and fry it, and add some liquor to make the mutton taste better. Wait until we wash the mutton and cut it, put it in a pot of boiling water, add water and rice vinegar, and boil until it boils, and the smell of the mutton will be solved.

When the raw mutton slices are fried in the spinal liquid, we need to adjust the sauce, and then we put the soy sauce, sugar, pepper noodles, plus salt and water starch, and put them in a bowl to make juice, and then we put them in the pot, put the mutton slices in and stir-fry them, add a little cooking wine, and also need to add green onions and ginger to stir-fry together, and then we pour the sauce to hook the thickener. If you want the lamb to be tender, you need to marinate it before frying. It can be marinated with salt, eggs, and cooking wine.

When marinating, we add some water, which can make the mutton taste tender when it is fried, and we can also add some salad oil to lock in water.

Stir-fried shredded lamb. Features] This dish mutton has no smell, fresh and fragrant.

Ingredients: four taels of mutton; five points of sugar; two taels of potatoes; pepper in half; soy sauce four coins; one egg white; five points of refined salt; pure jujube cooking oil is one or two or two dollars; Minced green onions for a penny.

Production process] remove the fascia of the mutton, slice it into a thick slice, cut it into an inch and a half long shreds along the meat pattern and put it in a bowl, add refined salt (two points), disturb the egg white, and mix evenly with your hands. Peel the potatoes and cut them into thin strips.

2.Put the pot on the stove on the fire, put in the cooking oil and heat it, and stir-fry the mutton until it is loose and discolored. Put oil in the original pot and heat it, fry the minced green onion to bring out the fragrance, add the shredded potatoes and fry it slightly, add the shredded mutton, soy sauce, refined salt, white slow pants and water (one or two), stir-fry evenly, sprinkle with pepper.

Lamb meatball soup.

Ingredients. 2 taels of mutton, a piece the size of an egg in brine tofu.

Accessories. 5 slices of ginger, half an egg, 1 tablespoon of oil, 1 tablespoon of starch, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, appropriate amount of salt, 1 tablespoon of cooking wine, 1 tablespoon of vegetable oil.

Method. 1. Chop the mutton into a meat filling in a ratio of lean to fat 2:1, and chop the ginger into foam: put it into the meat filling.

2. Add five-spice powder, oil, light soy sauce, dark soy sauce and cooking wine, stir well, and add half an egg.

3. Add half an egg, continue to stir, crush the tofu into the meat filling and continue to stir.

4. Let the stirred meat filling stand for 10 minutes.

5. After the water in the pot boils, squeeze the meat filling into a round shape and put it into the boiling water one by one, continue to boil for three minutes, add salt according to personal taste, and pour the meatball soup into a large bowl of coriander while it is hot.

Tips. 1. Putting in a small amount of brine tofu can not only dilute the smell of mutton, but also make the meatballs very tender together with starch and eggs, which you will know when you eat Songen!

2. Finally, you can also put in a few drops of sesame oil.

3. Put more minced ginger in moderation!