How to adjust the juice of mutton dipping sauce, and how to adjust the mutton dipping water to make

The dipping sauce for the white cut lamb is made as follows:

1. Peel and chop the garlic into minced garlic. Wash the millet pepper and chop it.

2. Stir-fry the minced garlic and chili peppers in a hot pan over low heat until fragrant.

3. Add a little soy sauce and water, season with oyster sauce monosodium glutamate and chicken essence, and bring to a boil over medium heat.

1. Put two pieces of bean curd into the sesame paste.

2. Add a generation of leek flower sauce, an appropriate amount of sugar, salt, and monosodium glutamate.

3. Stir well in one direction.

4. Sit oil in a wok, add peppercorns and fry until fragrant, and let cool.

5. Put the pepper oil into the stirred sesame paste. (I like to eat fried peppercorns, so I didn't throw them away.)

First of all, the ingredients and seasonings are prepared:

A piece of lamb shank, celery, onion, garlic, apple, tomato, angelica, white cole, white pepper, soy sauce, rice vinegar, salt, monosodium glutamate, sugar, sesame oil, pepper powder, cumin powder, sesame seeds (sesame seeds should be soaked in advance).

Specific steps: Step 1: Remove the bones from the leg of lamb, then cut it into large pieces and remove the skin.

Step 2: Put the large pieces of lamb in a pot of cold water, then cut some celery pieces, onion slices, and carrot pieces and cook them in the pot to remove the fishy smell.

Step 3: Make the sauce, this sauce can be a must, it is different from the usual. Finely chop the prepared garlic and onion, then chop an apple (the purpose of adding apples is to remove the smell and enhance the smell), tomatoes, coriander, and peppers are minced and put in a bowl for later use.

Step 4: Remove the blood from the pot where the mutton is boiled, then add Angelica, White Kou and White Pepper, these three combinations are a perfect match, and cook over low heat for 20 minutes.

Step 5: Season the sauce. Pour 4 teaspoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of salt, 1 tablespoon of monosodium glutamate, 2 tablespoons of sugar, 2 tablespoons of sesame oil, Sichuan pepper powder, cumin powder, and some sesame seeds into the sauce bowl, (why should this sesame seeds be soaked in advance, just to make it flavorful), stir well.

Step 6: Take out the boiled mutton, cut it into thin slices, hot and cold cut, cool and cut out the effect is better, and then dip it in the adjusted secret sauce, the taste is really amazing!

Boil lamb dipped in water.

It's simple, but it's delicious. If the ingredients are good, the simpler the seasoning, the more it can bring out the flavor of the ingredients themselves.

Ingredients: Leg of lamb.

Ginger grass fruit.

Bayberry star anise.

Dip in: Light soy sauce.

Lemon juice and parsley.

Green onion boiled lamb dipped in water.

Leg of lamb boiled in water and washed. Then add ginger, grass fruit, star anise, bay leaves, add water to cover the mutton, and simmer in a pressure cooker until soft. Fish.

The first effect of mutton is that it can strengthen the spleen and warm the body, because from the perspective of traditional Chinese medicine food therapy, mutton is sweet and hot, and has a good effect of warming and replenishing the spleen and stomach, so for people with spleen and stomach deficiency and cold, less appetite and loss of appetite, if the mutton is eaten properly, it can have a good effect of strengthening the spleen and improving digestive function. The second effect of mutton is that it can tonify the kidney and strengthen the yang, because from the perspective of traditional Chinese medicine food therapy, mutton enters the kidney meridian, so for people with fatigue, kidney yang loss, and soreness in the waist and knees, if the mutton is eaten properly, it can have a good effect of warming and replenishing the aphrodisiac, and then the effect of alleviating the above symptoms will be very obvious.

Clause. 1. The meat of mutton is delicate, the fat and cholesterol content are relatively small, and the mutton is warm, and eating it in winter can not only nourish but also play a dual role in preventing cold. Clause.

2. Mutton also has the effect of promoting the secretion of digestive enzymes, protecting the stomach wall, repairing the gastric mucosa, helping the digestion of the spleen and stomach, and playing an anti-aging role. Clause.

3. Mutton is within the scope of supplements, which is more suitable for children and people with weak stomachs. Clause.

4. Although mutton is within the scope of meat, it also has the medicinal value of tonifying the liver and eyes, warming the spleen and stomach, and replenishing the blood and meridians.

The lamb itself is very delicious, and if you want to dip it, you can add cumin, salt, minced garlic, chili pepper and other seasonings, which can be added according to your taste. Mutton dipping water can be mixed according to their own taste, if you like to eat chili, you can use cooked oil, chili soy sauce onions, ginger and garlic to mix up, if you like to eat sour vinegar, you can also add a little sour vinegar, as long as you mix the dipping water according to your own taste, and the taste must be heavy, in order to cover the fishy smell of mutton.

Mutton dipping water can be mixed according to their own taste, if you like to eat chili, you can use cooked oil, chili soy sauce onions, ginger and garlic to mix up, if you like to eat sour vinegar, you can also add a little sour vinegar, as long as you mix the dipping water according to your own taste, and the taste must be heavy, in order to cover the fishy smell of mutton.

Hello! Mutton dipped in water, first take a bowl, put in soy sauce, sweet and sour, salt monosodium glutamate, chicken essence, oyster sauce sugar, leek flowers, eat mutton is best on some leek flowers, so it is more delicious, coriander cooked sesame, minced garlic and green onions, mix evenly, used to dip mutton is very delicious.

How to dip mutton in water.

1. Put two pieces of bean curd into the sesame paste.

2. Add a generation of leek flower sauce, an appropriate amount of sugar, salt, and monosodium glutamate.

3. Stir well in one direction.

4. Sit oil in a wok, add peppercorns and fry until fragrant, and let cool.

5. Put the pepper oil into the stirred sesame paste. (I like to eat fried peppercorns, so I didn't throw them away.)

6. Continue to stir well in one direction, being careful not to let the oil spill out.

7. Add a small amount of cold boiled water several times until it is diluted to your desired consistency.

8. Put it in a bowl and sprinkle it with sesame seeds.

9. You can start eating.

How do you make mutton delicious with water? Mutton dipped in water to eat, mutton is best made by steaming method, the main process is in the seasoning, when making the seasoning, it is necessary to add appropriate chili oil, cold soy sauce, leek flower sauce, sesame oil, monosodium glutamate, coriander and so on and stir evenly, so that the mutton that stands out has both the aroma of leek flowers, and is very refreshing, there is a slightly spicy feeling, very delicious.

To dip the sauce, you can add cumin, salt, minced garlic, chili pepper and other seasonings, which can be added according to your taste. Mutton dipping water can be mixed according to their own taste, if you like to eat chili, you can use cooked oil, chili soy sauce onions, ginger and garlic to mix up, if you like to eat sour vinegar, you can also add a little sour vinegar, as long as you mix the dipping water according to your own taste, and the taste must be heavy, in order to cover the fishy smell of mutton.

1. Put two pieces of bean curd into the sesame paste.

2. Add a generation of leek flower sauce, an appropriate amount of sugar, salt, and monosodium glutamate.

3. Stir well in one direction.

4. Sit oil in a wok, add peppercorns and fry until fragrant, and let cool.

5. Put the pepper oil into the stirred sesame paste. (I like to eat fried peppercorns, so I didn't throw them away.)

6. Continue to stir well in one direction, being careful not to let the oil spill out.

7. Add a small amount of cold boiled water several times until it is diluted to your desired consistency.

8. Put it in a bowl and sprinkle it with sesame seeds.

9. You can start eating.

Pour the garlic into a puree, then chop the green onion and ginger into pieces and pour them together. Heat the oil in a pan. Pour over the green onion, ginger and garlic.

Then pour over the light soy sauce and dark soy sauce. Vinegar, sugar. Stir to combine.

Can. Then the lamb is dipped in the seasoning. Very tasty.

Add the sesame paste, add the warm water little by little, add the water, and keep stirring with chopsticks in one direction until the sesame paste is adjusted to a thin and suitable state, add light soy sauce, rice vinegar and sugar and stir well, add the leek flowers, and stir well in the same direction. Crush the soy tofu with a spoon to be as delicate as possible, pour it into the sesame paste together with the soy bean curd juice, and continue to stir well in one direction. Finally, add shrimp oil and sesame oil and stir well.

If you like spicy food, you can also drizzle some chili oil, sprinkle some coriander and stir well and dip it in slices of meat, etc., the taste is better. When preparing tahini, the consistency should be appropriate. If the mixture is too thin, dip the meat slices a few times, and the seasoning will become a soup.

Too thick and too greasy.

It is recommended to mix the lamb dipping water with seasonings such as white sauce, peanuts, coriander, and chili peppers, so that it should be eaten with a dip, and it is very delicious.

Mutton should be served with vinegar and green onions, which is very delicious, coriander is an indispensable seasoning, mutton must be made of pepper, bay leaves, angelica, fennel so that the mutton boiled out has no fishy smell, and fragrant.

How to make mutton dip in water delicious, this is mainly based on your own taste, for example, if you like to eat spicy, then you can put some bean paste chili sauce, if you like to eat lighter, then just put soy sauce to delete.

Prepare the materials. : 2 tsp (10g) sesame paste, 2 tsp tofu milk (10ml), 1 tsp sweet noodle sauce (5g), 1 tsp leek flower (5g), 1 tsp cooked sesame seeds (5g), 2 tsp chopped coriander (10g), 1 tsp chopped green onion (5g), 1 tsp marinated shrimp oil (5ml), 1 tsp chili oil (5ml), 1 tsp pepper oil (5ml), 1 2 tsp sesame oil (3ml), salt 1 2 tsp (3g), water to taste.

Method. 1. Mix the sesame paste with an appropriate amount of water.

2. Mix the smooth tahini paste with other ingredients and stir well.

You must pay attention to the proportion of mutton dipped in water, such as salt, white sugar, chicken essence, light soy sauce, dark soy sauce, sesame oil, chili noodles, green onions, coriander, etc. These must be complete, and the proportion must be reasonable, according to their own taste and texture on the line.

Mutton dipped in water, if you want to mix delicious, first of all, the seasoning ratio must be sufficient, first prepare a container, put light soy sauce, salt, sugar, chicken essence, monosodium glutamate, pepper, sesame oil, minced green onion, chili oil, and then mix it according to your own taste according to a certain proportion.

Mutton is originally a soft food, very good, good for the human body and other aspects are good, if you want mutton to be delicious, you first have to dip the garlic cloves, make the garlic cloves into garlic paste, plus chili oil, chili sauce and other favorite seasonings to dip and eat together is very delicious, there is a saying that eat mutton without garlic, nearly half of the phase is this truth.

How to prepare the sauce for dipping the lamb:

The first is the preparation of raw materials.

A jar of fresh sesame sauce, a little warm water, tofu.

One can, a pinch of sugar, a pinch of refined salt, a pinch of chicken essence.

A pinch of sesame oil, chili oil, sesame pepper.

oil, shallots. Two, a little coriander, a little shallot, a little coriander, a little millet spicy, and the next step is the production process.

1. First of all, you should think about shabu mutton.

The dipping sauce is delicious, the sesame sauce must be diluted with a little warm water, put a spoonful of sesame sauce with a spoon, put it in an empty bowl, add three times the amount of water, and then use chopsticks to stir the sesame sauce evenly, otherwise the sesame sauce is too rich, and it will feel bitter when eaten, so we must keep this in mind.

2. Then let's add a quarter of the tofu milk to the diluted sesame sauce, add a small spoon of sugar, half a spoon of refined salt, half a spoon of chicken essence, a little chili oil, sesame pepper oil, sesame oil, and then cut the shallots and coriander into minced pieces, like to eat spicy, and then cut the millet spicy into minced pieces and put them into the sesame sauce, and then the most important step comes, and then add half a spoon of the original hot pot soup of shabu mutton.

3. After sharing the all-purpose dipping sauce of mutton shabu, let's share another one with you, the dry material dipping dish when shabu mutton is also very delicious, ready to fry white sesame seeds.

And fried peanuts, chopped and put in a bowl, then drizzled with chili oil, sesame pepper oil, sesame oil, sprinkled with millet spicy, chives and coriander, this dipping sauce tastes rich, fragrant, and can better reflect the original taste of mutton, you can also try it at home.

Next is the production point.

1. And then to the all-purpose dipping sauce for mutton shabu, which is more suitable for making at home, and the raw materials are particularly simple, so we can try it at home.

2. If you don't have sesame pepper oil, you can buy a little sesame pepper, soak it in boiling water for five minutes, then control the moisture, put it in the pot, put it in the pot at low oil temperature, fry it to get the pepper flavor, and then take it out, and the sesame pepper oil is done.

Hand grasp mutton is the traditional food loved by Mongolia, Tibet, Hui, Kazakh, Uygur and other ethnic groups in northwest China, hand grasp mutton, according to legend, has a history of nearly 1,000 years, originally named after hand grasp food.

Hand grasp mutton has a long history, is living in the northwest of our country Mongolian, Tibetan, Hui, Kazakh, Uygur and other ethnic groups love the traditional food, there are three ways to eat, that is, hot, cold, fried.

Method 1. Preparation of ingredients.

Ingredients: 1000g of lamb loin with bone.

Seasoning: 25g coriander, 25g green onion, 15g shredded ginger, 10g minced garlic, 1g seasoning, 1g peppercorn, 1g cinnamon, 1g cumin

Cooking finger lamb, pepper 1g, vinegar 60g, Shao wine 5g, monosodium glutamate 1g, refined salt 5g, sesame oil 1g, chili oil 50g.

Steps: 1. Chop the lamb loin foss meat into pieces two inches long and five minutes wide, and wash them with water. Remove the roots, wash and sterilize the coriander, and cut into two long pieces. green onions, three coins cut into one-inch long segments, two coins minced;

2. Put the minced green onion, minced garlic and coriander. soy sauce, monosodium glutamate, pepper, sesame oil, chili oil, etc.

3. Pour two catties of water into the pot, put the mutton and boil it on the fire, skim off the foam, and remove the meat and wash it. Then, change three catties of water to boil, add mutton, spices, peppercorns, cumin, cinnamon, green onions, ginger slices, Shao wine and refined salt. When the soup is boiled again, cover the pot and transfer to a low heat and cook until the meat is rotten.

Remove the meat, put it on a plate, and eat it with the sauce.

Practice 2. Preparation of ingredients.

Ingredients: green goats in southwest Lu.

Ingredients: Green and red peppers.

Seasoning: soy sauce, minced green onion, minced garlic, sesame oil.

Steps: 1. Chop the green goat meat into large pieces and put it in the pot to cook and put it on a plate;

2. Chop the green and red peppers into cubes, put them in a bowl with minced green onions and garlic, add soy sauce to mix evenly, and then add sesame oil;

3. When serving, bring the juice on it.

Method three. Preparation of ingredients.

Ingredients: 500 grams of lamb (lean).

Ingredients: 3 grams of Sichuan pepper, 3 grams of star anise, 25 grams of green onions, 10 grams of ginger, 25 grams of soy sauce, 3 grams of salt, 10 grams of coriander, 1 gram of chili powder.

Steps: Cut the fat lamb nest into long cubes of centimeters and centimeters wide.

2.Put the cut mutton nest cubes in a spoon, add water, add peppercorns, ingredients, green onion and ginger slices, salt, and cook for two or three hours.

3.Take it out, put it in a bowl, steam it in the upper drawer for about 10 minutes, take it out and buckle it in a plate.

4.Mix soy sauce, green onion, ginger, coriander and chili pepper into a bowl.

5.When eating, dip the lamb loin meat on the plate in the sauce.