How many ways to eat lamb? How?

Ingredients: 1200 grams of mutton, 1 bitter gourd, 150 grams of cabbage, 1 large bone, 3 slices of ginger; Medicinal herbs: 20 grams of dendrobium, dried ginger and cooked ground; Seasoning: Ingredient A: 2 cups of rice wine; Ingredient: 2 teaspoons salt.

Preparation: 1Wash and slice the lamb; Wash the bitter gourd, remove the stems and seeds, and cut into cubes; Wash the cabbage and slice it; Peel the ginger and slice it; large bone washing; Wash all the herbs and put them in a gauze bag for later use.

2.Put the gauze bag, big bones, ginger and ingredient A containing medicinal herbs into a pot and boil for 1 hour, remove the big bones and gauze bag, add cabbage and bitter gourd and cook until soft, then add mutton slices to cook, and finally add ingredient B to taste.

Note: This soup contains a lot of rice wine, so as to help exert and absorb the medicinal effect, and the alcohol will be dissipated during cooking, so the wine flavor is not strong, and it can also be replaced with water, but the effect will be worse.

Features: This soup has the effect of nourishing qi and blood, warming the kidneys and liver, strengthening blood circulation function, preventing anemia, improving cell activity, and adding a good complexion to the face.

Stir-fried lamb with green onion Ingredients: lamb leg meat (net 200 grams), Beijing green onion (200 grams), garlic head (1 clove), Sichuan pepper powder (a little), rice wine (20 grams), soy sauce (50 grams), salt (a little), vinegar (a little), raw oil (a little), sesame oil (50 grams).

Method: 1. Remove the tendons from the leg of lamb and cut it into large thin slices; Cut the green onion into swivel pieces, and after stir-frying, it will become sliced.

2. Mix the green onion cubes, raw oil (or lard), soy sauce, salt, wine, Sichuan pepper powder, and lamb shank slices in a bowl.

3. When the pot is boiled to high heat with raw oil, sesame oil and garlic (crushed), pour in the lamb leg slices, Beijing onions and other ingredients in the bowl, and use Dawu fire to quickly ** a few times, add a little sesame oil and vinegar.

Features: fragrant and tender, no sheep's gas. (Looking for, there is no guarantee whether this material and this practice.) ）

That's a lot! Stew, stir-fry, boil, roast, smoke.

The common one is cabbage and mutton soup.

Ingredients: appropriate amount of sheep, appropriate amount of cabbage.

Seasoning: Appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of blending oil, appropriate amount of onion.

Steps: 1. First of all, you need to wash and chop the appropriate amount of cabbage. Spine macros.

2. Then prepare the appropriate amount of mutton that you bought.

3. Then pour an appropriate amount of ginger and an appropriate amount of onion into the pot and stir-fry until fragrant.

4. After that, pour an appropriate amount of mutton into the pot and stir-fry.

5. After stir-frying, add an appropriate amount of water.

6. After the soup boils, add an appropriate amount of Chinese cabbage and an appropriate amount of salt.

7. Wait for an appropriate amount of Chinese cabbage to stew after the cherry socks booklet is cooked.

Hand grasp lamb" method:

Debone the lamb leg and soak it in cold water for 3 hours to remove the blood.

Add enough water to the pot and put the lamb along with the leg bones. Add a few slices of ginger and add star anise, cinnamon, bay leaves, cumin to your preference. I don't like or the breed of lamb is better to add nothing.

Bring to a boil on high heat and skim off the foam, turn to low heat and simmer for 2 hours, turn off the heat and simmer for 1 hour. Take out and cut into wide strips, put them on a plate, and eat them with leek sauce.

Taste characteristics: Yang Chong is tender and juicy like meat, rich in fragrance, accompanied by leek sauce, full of fragrance.

Kebabs" preparation:

The lamb is cut into pieces and skewered with iron skewers.

After the charcoal is burned in the oven, the lamb skewers are placed on top, turned over on both sides to change color, and then a small brush is brushed with oil on both sides, and then salt and five-spice powder are sprinkled on the meat skewers.

After baking, charred on the outside and tender on the inside, brush with a layer of oil, sprinkle with cumin powder and paprika, and heat slightly.

Taste characteristics: Mutton is fragrant, charred on the outside and tender on the inside, spicy and oily, and it is a good dish to drink!

Braised lamb. Ingredients: Lamb.

Garnish: red peppers, green peppers, onions.

Excipients: ginger, green onion, garlic, star anise, dried chili, angelica, grass fruit, green pepper.

Seasoning: rock sugar, cooking wine, oyster sauce, bean paste, dark soy sauce, salt, water starch.

Steps:1Let's start preparing the ingredients.

Prepare 500 grams of mutton, cut it into even small pieces, and soak it in water for 10 minutes, which is convenient to remove the blood in the mutton and reduce the fishy smell.

2.Now let's start preparing the excipients.

Prepare a piece of ginger and cut into slices. Prepare a white green onion and cut it into small pieces. Prepare a few medium grains of garlic, cut them into cubes, put them in the same bowl, and then put in 3 star anise, a small handful of dried chili peppers, 2 slices of angelica, a grass fruit, and a small pinch of green peppercorns for later use.

3.Let's start preparing the side dishes.

Prepare a slice of red pepper and cut into small pieces. Prepare half a green pepper and cut it into diamond-shaped slices, the green and red peppers will add color to the dish. Prepare half an onion, cut into slices and place in the same bowl for later use.

4.Let's start frying the sugar color.

Add a little water to the pot, put in a few grains of rock sugar, stir the rock sugar and stir, keep stirring, from light yellow to reddish brown, pour an appropriate amount of water from the side of the pot and stir well. We put the boiled sugar in a bowl and set aside.

5.Blanch the lamb in the water.

Boil water in the pot again, put cold water into the pot, add 5 grams of cooking wine to remove the smell, and slowly cook out the blood and impurities in the mutton.

After the water boils, blanch the water for about 2 minutes, remove the foam in the pot, take out the mutton after it turns white, rinse it with water, control the water and set aside. Blanching mutton is mainly to reduce the fishy smell of mutton.

6.Let's start cooking.

Heat oil in the pot, after the oil is hot, pour in green onions, ginger and other accessories, burst the fragrance of the ingredients, add 5 grams of oyster sauce to increase freshness, stir-fry to dissolve the oyster sauce, then add 10 grams of bean paste, fry the hole to show the red oil of the bean paste, pour in the mutton that has controlled the moisture, fry the moisture inside, after the mutton is fried, add 2 grams of dark soy sauce to improve the color, and fry the color evenly.

Pour the boiled sugar color from the side of the pot, add 5 grams of cooking wine to remove the smell, pour in an appropriate amount of water, the amount of water should not exceed the mutton, then add 3 grams of salt, cover the pot, turn on high heat to boil the water, turn to low heat and simmer for 40 minutes, stew the mutton and stew it into flavor.

After 40 minutes, the mutton Na Pei Kuan is already very ruddy and soft, we turn to high heat to collect the juice, hook in a little water starch, and collect the soup into a viscous shape.

Pour in the prepared side dishes and stir-fry a few times, and after the side dishes are broken, they can be put out of the pot and put on the plate.

Preparation materials: 1 goat's head, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of pepper, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of green garlic, appropriate amount of bay leaves, appropriate amount of angelica, appropriate amount of cinnamon.

Step 1: Take a large soup pot, put in the cleaned sheep's head, add eight points full of water, add some cooking wine, boil for 5 minutes, and <>

Step 2: Remove the wool, pluck the wool again, rinse and <>

Step 3: Put water in a large soup pot, put in the goat's head, and <>

Step 4: Add ginger, green onion, bay leaf, angelica, cinnamon, <>

Step 5: Add 2 tablespoons of cooking wine and <>

Step 6: Bring to a boil over high heat, skim off the foam and <>

Step 7: Simmer over low heat for 90 minutes, stew until the mutton is cooked and the mutton soup is white, (the lamb brain can be boiled for 10 minutes).

Step 8: Remove the sheep's head, remove the bones, cut into pieces, and <>

Step 9: Add the green garlic, salt, pepper and <> in a large bowl

Step 10: Add the piping hot lamb broth and <>

Step 11: Add the sliced lamb's head.

1. After eating mutton, you need to drink tea after a while, otherwise it will cause constipation.

2. People with hepatitis should not eat too much mutton, eat it properly, and eating more mutton can increase the burden on the liver and lead to morbidity.

3. The "Compendium of Materia Medica" said when mentioning mutton: mutton and vinegar hurt people's hearts. Mutton is very hot, vinegar is sweet and warm, similar to wine, the two things are cooked together, easy to make a fire and blood. Therefore, vinegar should not be added to the mutton soup, and patients with poor heart function and blood diseases should pay special attention.

4. The mutton is warm and helps the yang, don't eat too much at a time, it's best to eat some cabbage, vermicelli, etc. at the same time.

5. Many people eat shabu mutton, just put it in the pot, so that the meat is fresh and tender. It is not good to eat mutton in this way, there are bacteria and parasites in the mutton, put it in the pot, the parasites will not be killed, and it is good to soak the mutton until it is fully cooked.

1. Cumin mutton.

Ingredients: lamb slices, onion, egg whites, chives, cumin cubes, soy sauce, sugar, salt, cooking wine.

Preparation: 1Wash the lamb slices in clean water, remove the blood from the meat, put them in a basin, add cooking wine and egg whites, stir well, and marinate for 15 minutes. Cut the onion and chives into pieces and set aside.

2.Add an appropriate amount of oil to the pot, first fry the onion until fragrant, then add the lamb slices and stir-fry, continue to add soy sauce, cumin grains, salt, and sugar to continue to stir-fry, and then add the chives and stir-fry after you can take it out and eat.

2. Fried lamb with green onions.

Ingredients: lamb slices wide chong, green onions, coriander, soy sauce, rice vinegar, sugar, salt.

Preparation: 1After cleaning the green onions and coriander, cut the coriander into sections, and cut the green onions diagonally into sections for later use.

3.Add an appropriate amount of oil in the pot, put in the mutton for stir-frying, after the mutton begins to change color, add green onions, soy sauce, sugar, salt and continue to stir-fry, when the mutton is completely discolored, pour some vinegar and coriander to eat.

The mutton can be used to stew soup, or fried directly with Hunan pepper, and the taste is very good.

Lamb pot with slippery eggs.

Ingredients: 300 grams of lamb slices, 2 eggs, 2 shiitake mushrooms, half an onion, 1 king oyster mushroom, 1 green onion, 10 garlic, 1 coriander.

Seasoning: 1 tsp soy sauce, 1 tsp sugar, 1 tsp oyster sauce, a pinch of white pepper, appropriate amount of wine.

Preparation steps: 1. Cut onions, shiitake mushrooms and oyster mushrooms into strips.

2. Add shiitake mushrooms and oyster mushrooms in a dry pot until browned, then add onions, a little salad oil and garlic and stir-fry.

3. Add soy sauce, sugar and oyster sauce to taste, add a little water, wait for the water to boil, and move it into the casserole for later use.

4. Put the mutton in the dry pot and stir-fry, add the green onion white and a little wine, turn off the heat after changing color, add the green onion and pour it into the casserole.

5. Add a little soy sauce to the casserole, drizzle with egg wash and white pepper, cover and simmer, and finally add coriander, and the delicious smooth egg mutton pot is ready.

Onion is very rich in nutrients, it not only contains potassium, vitamin C, folic acid, zinc and selenium, as well as some cellulose, etc., it also has two very special substances that make this onion have, irreplaceable by other foods, some health effects. Onion it has the effect of sterilization and anti-cold, onion contains plant fungicide, and allicin, we all know that allicin has a strong bactericidal effect, so it is very effective for resisting this cold virus, preventing colds, and some diseases and infections of the gastrointestinal tract.

Lamb nutritional value:

1.Lamb is rich in protein, which is higher than pork beef.

3.Mutton has a unique smell, mainly because the fat contains the component of calcareous carbon, after the fat is removed, the mutton will no longer have a smell.

1. Braised mutton.

Braised mutton, a long-established northwest style dish, the meat is rotten and soft and fragrant, the soup is mellow, the color is red and bright, and the fragrance is not strong, and it is popular with the public with its unique flavor.

Ingredients: mutton, carrot, stewed meat, cooking wine, soy sauce, vinegar, longan, wolfberry, red dates, sugar.

Do bent lead spring method:

1. Food processing: The mutton used today is the Inner Mongolia lamb that has spanned more than 1,000 kilometers. Carrots cut into hob cubes.

2. Put the mutton in a pot under cold water, add cooking wine and ginger slices to remove the smell, remove the foam after the water boils, and remove it.

3. Heat the pan with wide oil, add the blanched mutton, stir-fry until golden brown on both sides, add green onions, ginger, garlic and chili peppers and stir-fry.

4. Add oyster sauce, cooking wine, vinegar and soy sauce and continue to stir-fry.

5. Pour in boiling water that has not covered the mutton, remember that boiling water must be used. Add stewed meat, longan, red dates, wolfberry, sugar, green onions, turn to low heat and simmer for an hour and a half after boiling on high heat, or pour into a pressure cooker to save simmering time.

6. After simmering for about an hour, pour in the carrots, add salt and monosodium glutamate, and continue to simmer for 30 minutes.

7. Reduce the juice on high heat, put on a plate, sprinkle with coriander and shallots, and the braised mutton is ready.

Second, grasp the mutton.

Hand grasping mutton, the name comes with five points of unrestrained boldness, and the other five points are unrestrained and unrestrained enthusiasm. The sauce and vinegar sauce made by mutton dipped in coriander and garlic paste is my ** match, which can highlight the original taste of mutton, chew carefully, delicate and moisturizing, and each sheep has a unique flavor.

Ingredients: lamb chops, carrots, dried chilies, coriander seeds, Sichuan pepper, green onion and ginger.

Method: 1. Cook the mutton under cold water, add green onion segments and ginger slices, and skim off the foam after boiling. Note that no salt is added throughout the simmering process.

2. Add coriander seeds, dried chili peppers and Sichuan peppercorns, simmer over low heat for 1 hour, add carrots, continue to simmer for half an hour, and then you can take it out of the pot and serve it on a plate.

3. Adjust the hand-grabbed mutton dipping sauce, and prepare three flavors according to personal preferences: pepper and salt, barbecue dipping sauce, and coriander garlic sauce.

3. Mutton powder.

When the weather is cold and your appetite is poor, a bowl of hot and fragrant mutton noodles covered with a few slices of mutton, sprinkled with green onions, poured with red oil, can always easily activate your taste buds and bring you steaming happiness!

Ingredients: bone-in mutton, rice noodles, dried chilies, green vegetables, white radish, coriander seeds, Sichuan pepper, green onion and ginger.

Method: 1. Cook the mutton in a pot under cold water, add green onions, ginger slices, cooking wine, boil the blood foam and remove it.

2. Add boiling water to the lamb after blanching, add ginger, coriander seeds, dried chilies, Sichuan pepper, ginger slices, and green onions, and simmer over low heat for 1 hour until the mutton is fully cooked.

3. Cut the white radish into hob pieces and put them in the pot and continue to simmer for half an hour.

4. Put the rice line soaked in warm water in advance into the pot, turn to medium heat, and put in the vegetables before leaving the pot.