Kneel and beg! Sheep scorpion ingredients secret recipe and operation process

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The speed of face rubbing should be once per second. Until there is a hot sensation on the face. People with dry ** should not rub their faces too hard, and the speed should not be too fast, so as not to rub **.

Summary. The four most taboo seasonings for sheep scorpions are as follows: one do not put it, star anise, two do not put it, cinnamon, three do not put it, vinegar, four do not put it, light soy sauce.

The four most taboo seasonings for sheep scorpions are as follows: one do not put it, star anise, two do not put it, cinnamon, three do not put it, vinegar, four do not put it, light soy sauce.

When stewing mutton and lamb scorpion, remember "four do not put", the fresh flavor is correct, the meat is crispy and has no fishy smell, when stewing mutton dishes, you should remember not to put star anise, cinnamon, vinegar and light soy sauce, you want to stew mutton without smell, in fact, as long as you simply match peppercorns, sand kernels, angelica, it can play a very good effect, so that the mutton soup is delicious and instantaneous, and the mutton is tender and not black, so that the mutton soup is delicious and warm, and you will fall in love with it once you taste it.

How long can sheep scorpions last in the refrigerator?

Could you please recommend me a method of processing sheep scorpions in the most original and simple.

Boiling directly in a pot of sheep and scorpions over low heat for an hour is the simplest processing method for the original taste.

Summary. Hello dear Sheep scorpion is most taboo four seasonings: chili sauce, garlic, salt and soy sauce, which will make the meat of the sheep scorpion more spicy, fishy and salty, and will also change the original flavor of the sheep scorpion.

1. Chili sauce: Chili sauce contains a lot of capsaicin, which will make the meat of the sheep scorpion more spicy, and its acidity will also change the original flavor of the sheep scorpion. 2. Garlic:

Garlic has a strong fragrance, which will make the meat of the sheep scorpion more fishy, and at the same time, it will also reduce the original fragrance of the sheep scorpion. 3. Salt: Salt will make the meat of the sheep scorpion more salty, and it will also change the original umami taste of the sheep scorpion.

4. Soy sauce: Soy sauce contains a lot of salt, which will make the meat of the sheep scorpion more salty, and also change the original flavor of the sheep scorpion.

Hello dear Sheep scorpion is most taboo four seasonings: chili sauce, garlic, salt and soy sauce, which will make the meat of the sheep scorpion more spicy, fishy and salty, and will also change the original flavor of the sheep scorpion. 1. Chili sauce:

The chili sauce contains a lot of Sofeng capsaicin, which makes the meat of the sheep scorpion more spicy, and its acidity also changes the original flavor of the sheep scorpion. 2. Garlic: Garlic has a strong fragrance, which will make the meat of the sheep scorpion more fishy, and also reduce the original fragrance of the sheep scorpion.

3. Salt: Salt will make the meat of the sheep scorpion more salty, and it will also change the original umami taste of the sheep scorpion. 4. Soy sauce:

Soy sauce contains a lot of salt, which will make the meat of the sheep scorpion more salty, and at the same time, it will also change the original flavor of the sheep scorpion.

The sheep scorpion is the spine of the sheep, because its shape is similar to the scorpion, so it is commonly known as the sheep scorpion. Sheep scorpions are low in fat, cholesterol, high in protein, and rich in calcium. It is easy to absorb, nourishes yin and kidneys, and beautifies and aphrodisiacs.

It is often used to make a hot pot for grinding soup and is delicious. The sheep scorpion needs to be traced back to the Kangxi period, when the Mongolian prince Naiman King once came back from hunting and smelled the aroma in the backyard. I inquired with the subordinates and found out that it was the new cook who stewed the lamb backbones for the subordinates.

The Naiman prince tasted delicious. Then the shape of the spine resembled a scorpion, so it was named "sheep scorpion" and used as a recipe for the house. As a result, it later spread to the people.

Summary. The four most taboo seasonings for sheep scorpions include:1

Cayenne pepper: Cayenne pepper contains capsaicin, which will make the taste of the sheep scorpion too strong, affecting the original taste of the sheep scorpion. 2.

Salt: Salt will dry out the meat of sheep scorpions, affecting the taste. 3.

Vinegar: Vinegar will harden the flesh of the scorpion, affecting the taste. 4.

Soy sauce: Soy sauce will make the lamb scorpion taste too heavy and affect the original taste.

The four most taboo seasonings for sheep scorpions include:1Chili Bridge Tease:

Chili pepper contains spicy canopypanthin, which will make the taste of the sheep scorpion too strong and affect the original taste of the sheep scorpion. 2.Salt:

Salt will dry out the meat of the sheep scorpion, affecting the taste. 3.Vinegar:

Vinegar will make the chain of sheep and scorpion become hard and affect the taste. 4.Soy sauce:

Soy sauce will make the lamb scorpion taste too heavy and affect the original taste.

The recipe and ingredients of sheep scorpion are as follows:

Ingredients: 1000 grams of sheep scorpion, appropriate amount of green onion ginger slices, 3 tablespoons of Pixian bean paste, 1 white onion, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, appropriate amount of salt, appropriate amount of rock sugar, a little pepper, 1 small handful of Sichuan pepper, 1 piece of cinnamon, 5 bay leaves, 1 cardamom, 3 cloves, a small handful of cumin, 6 dried chili peppers.

Steps: 1. Soak the lamb scorpion meat in water for more than half a day, during which the water can be changed many times, which can effectively remove the smell and blood.

2. Put cold water that can cover the sheep scorpion in the pot, add green onions, ginger slices, bay leaves, and peppercorns, remove the blood foam after boiling, and remove the sheep scorpion.

3. The key to the deliciousness of the soup is that the spices are selected correctly, cumin and peppercorns are 1 small handful, 5 bay leaves, 1 nutmeg, 1 cinnamon, and 3 cloves. Another trick is to shred the onion one by one, which can remove the smell well.

4. Add an appropriate amount of cooking oil and stir-fry the spices first.

5. Add 2 tablespoons of cooking wine and 3 tablespoons of Pixian bean paste, and stir-fry the red oil.

6. Add shredded onion and stir-fry until fragrant.

7. Then add the lamb scorpion and stir-fry, add dried chilies, 2 tablespoons of light soy sauce, appropriate amount of salt and rock sugar, add the boiling water that has been smeared with the ingredients and bring to a boil.

8. The next very convenient way is to pour all the ingredients into the pressure cooker and press for 30 minutes, at this time the sheep scorpion is particularly fragrant, and then grind some pepper and put it in.

9. When eating, you can put it in a small hot pot, the low fire is gurgling, and the vegetables are eaten in the next place, not to mention how fragrant.

1. Material skin consumption: 1000 grams of lamb scorpion lamb chops, half an onion, a piece of ginger, four green onions, 3 cloves of garlic, a small handful of coriander, and sesame oil to make a joke. Ingredient A:

Vegetable oil, salt, dark soy sauce, light soy sauce, cooking wine, rock sugar. Ingredient B: cumin, seasoning, meat, cardamom, bay leaves, rock sugar, cinnamon, broth, cloves, peppercorns, chili pepper.

2. Chop the sheep scorpion and lamb chops into 4cm pieces and soak them in cold water for two hours to soak the blood in them. Shred the onion, cut the green onion into sections, slice the ginger, peel the garlic and pat it apart for later use.

3. Add cold water to the pot, pour the soaked lamb scorpion and lamb chops into the pot, put the green onions, ginger slices, peppercorns and a large ingredient, pour in an appropriate amount of cooking wine, bring to a boil over high heat, skim off the foam and take out the lamb scorpions and lamb chops for later use.

4. Pour a little oil into another pot, and when the oil temperature is 4 to burn, add shredded onion and coriander to stir-fry over low heat to bring out the fragrance, fry the green onion and coriander oil and take it out for later use.

5. Pour less oil, when the oil temperature is 5 hot, add seasoning b and fry until fragrant, then pour the sheep scorpion and lamb chops into the pot and stir-fry for a while, then pour them into the soup pot, add some hot water and broth, pour in onion and coriander, add an appropriate amount of seasoning A boil over high heat and simmer over low heat for about an hour and a half. Finally, add salt and pepper, a little coriander and a little sesame oil.

<> ingredients: lamb scorpion, onion, green onion, hot pot packet, ginger, coriander, cooking wine, dark soy sauce, light soy sauce, brown sugar, salt.

Fang Zhengchun method steps:

1. 3 catties of sheep scorpion, slice an onion, cut off the leaves of coriander to keep the coriander stalks, cut the green onions, slice ginger, stew beef and mutton material package, garlic cloves and dark soy sauce, these are also ready.

Soak the sheep scorpion in cold water for half an hour to remove the blood and water.

2. Put the soaked sheep scorpion into the pot, add the cold water that has not covered the sheep scorpion, boil until boiling, and skim off the foam with a spoon. Be patient in this step, stir the sheep scorpion after skimming a wave, and cook it for a while, there will be a lot of foam, repeat it two or three times, and basically it will be gone.

3. Take out the sheep scorpion and put it in a basin, wash it with warm water (do not use cold water, cold and hot alternately, the meat branches are easy to harden), this is very important, and then control the water. Don't pour out the water that has blanched the sheep and scorpions in the pot and make a stock.

4. Put the same amount of oil in the wok as the usual stir-fry (not too much, the sheep scorpion itself contains a lot of fat), put half of the onion after the oil is hot, and then put in the coriander stalks, fry until slightly charred, turn off the heat, remove the onion and coriander, and retain the oil.

5. Put in the hot pot package and stir-fry.

6. Add the other half of the onion and green onion, ginger slices and garlic cloves.

7. Then add an appropriate amount of Lao Meng's soy sauce, light soy sauce, cooking wine, salt, brown sugar and a handful of coriander stalks, pour in the broth, boil until boiling, and turn off the heat.

8. Put the sheep and scorpions into the pressure cooker, pour the cooking oil made in the wok, press the stew, and wait slowly for 45 minutes.

9. Add some spinach, potato chips, tofu and other side dishes, and the lamb scorpion hot pot will be successfully completed.

1000 grams of sheep scorpion, 2 coriander, half an onion, a few green onions, ginger and red peppers.

Seasoning: 3 teaspoons salt, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons cooking wine, 1 tablespoon brown sugar, 1 teaspoon Sichuan peppercorns, 2 bay leaves.

Seasoning pack: 1 teaspoon Sichuan pepper + 1 teaspoon cumin + 1 nutmeg + 2 bay leaves + 2 cloves.

Sheep scorpion. 1.Take out the chopped lamb backbone, clean it and soak it in clean water for 1 hour to soak in bloody water.

2.Add plenty of water, 1 teaspoon Sichuan peppercorns, 2 bay leaves, and 2 slices of green onion and ginger to the pot.

3.After the water boils, put in the lamb backbone, add 1 tablespoon of cooking wine, and bring to a boil over high heat.

4.Skim off the floating celery and foam, remove the lamb backbone, turn off the heat, and pour out the blanched soup.

5.Slice the onion, add an appropriate amount of base oil to the pot, add the onion slices and coriander and stir-fry over low heat, stir-fry until the onion becomes browned and the coriander wilts.

6.Add the lamb backbone, stir-fry and fry to remove the fat.

7.Mix the seasoning used in the seasoning bag (1 teaspoon Sichuan pepper + 1 teaspoon cumin + 1 nutmeg + 2 bay leaves + 2 cloves), put it in the seasoning bag and throw it into the pot.

8.Add the chili peppers and ginger slices and green onions.

9.Cook in cooking wine to remove the smell.

10.Add light soy sauce and dark soy sauce and stir-fry to color.

11.Add brown sugar, then fill with hot water, the amount of water is slightly over the meat, turn to low heat after boiling, cover the pot and simmer for 1 hour.

1.First chop 10 catties of sheep backbones into pieces according to the bone joints, and then chop and fold the leg bones of 2 catties of sheep heads;

2.Put the sheep backbone and leg bones together in a pot and scald them with hot water to remove the fishy smell and blood stains of the sheep;

3.Put the lamb leg bones scalded with water at the bottom of the pot, then place the lamb backbone on top of the lamb leg bones, and then add water and simmer over high heat;

4.Before the water is boiled, put the peppercorns, spices, grass fruits, angelica, cumin, fragrant slices, meat coarson, and cinnamon into the seasoning box, and then put them into the pot with fresh ginger slices and green onions;

5.After the water in the pot is boiling, add the chicken essence and a small amount of salt and simmer over medium heat;

6.After about half an hour, open the lid of the pot, prick it with chopsticks, if it can be pierced into the mutton, it means that the lamb scorpion is cooked, turn the fire of the brigade stove into low heat, and simmer slowly;

7.After an hour, turn the heat to a slight heat and simmer for about an hour before serving.