What is delicious fried in haggis, and how is fried haggis delicious

Ingredients: 400g of haggis, small chili pepper, green pepper, 2 red Sichuan peppers, 1 3 green onions, appropriate amount of oil, salt, ginger, green onions, garlic, white pepper, chicken essence, soy sauce, vinegar, pure grain wine, carrots.

Exercise: 1Wash the haggis and set aside, chop the green onion and garlic, prepare other raw materials, shred the green onion, pepper and carrot, and disconnect the fragrant lotus.

2. Put the mutton into the water, remove the foam, get up and drain and intervene. (I didn't use a pressure cooker to press.) As a result, when it was cooked, the mutton became hard and did not move. It seems that it is to be cooked in a pressure cooker first, and then fried. )

3.Heat the pan with cold oil, fry the chives and garlic, add the white pepper, add the green onion, pure grain and wine, vinegar, soy sauce, mutton, and fryer. There must be a fire.

4. The onion fades, add salt, carrots, sweet potatoes and shredded peppers, stir-fry, turn off the heat when serving, and add an appropriate amount of chicken essence.

You can have a stir-fried haggis. Stir-fried haggis is a very popular food for many people, especially in winter, but many people don't know a delicious stir-fried haggis.

Ingredients for stir-frying haggis:Cooked haggis, green onion, ginger, coriander, dried chili, peppercorns, peppercorns, pepper, vegetable oil, soy sauce, salt, chicken essence, cooking wine.

How to stir-fry haggis:1. Wash the green onion and ginger and cut it into shreds, cut it into segments, wash and cut the pepper into shreds.

2. Wash the cooked haggis and cut it into pieces, and cut the coriander into sections.

3. Soak the dried red pepper in cold water, and wash the peppercorns with water.

4. After the oil at the bottom of the pot is heated, put the peppercorns to burst the fragrance.

5. Add green onions, ginger and dried chili peppers and stir-fry. Burst the fragrance and put in the chopped haggis.

6. Stir-fry for 2-3 minutes, add a little cooking wine, soy sauce and salt and continue to stir-fry, and stir-fry over high heat.

7. Add chicken essence, pepper and red pepper shreds and stir-fry. Turn off the heat and put the cilantro in the pot.

Edible value:Haggis mainly refers to sheep going into the water. It refers to a kind of food made after the internal organs of sheep are cooked, which contains a lot of protein and fat, which can quickly replenish the calories required by the body.

Moreover, it is rich in calcium, vitamins and heparin, which can enhance the strength of bones, nourish nerves, and play an antioxidant role. From the perspective of traditional Chinese medicine, haggis has certain effects of strengthening the spleen and stomach, nourishing the liver and eyes, and nourishing the middle and invigorating qi.

Crack two peppers in the middle, remove the seeds and shred for later use.

Slice the onion and garlic and set aside.

Heat the oil in a pan until smoking, add the green onion and garlic slices and dried chili powder and stir-fry until fragrant, and quickly add the haggis and stir-fry evenly, so that the flavor of the onion and garlic and the red oil will soak into the haggis.

Because the haggis is cooked, stir-fry for 30 seconds and then add the shredded peppers.

Drizzle light soy sauce over the shredded green peppers, add salt and chicken essence, and then stir-fry quickly over high heat for about 1 minute, at this time, the freshness and spiciness, the red oil of the chili powder, and the aroma of green onions and garlic have blended together.

It's out of the pot! The lamb belly shreds are evenly wrapped in red oil, slightly red, accompanied by the bright color and flavor of the green pepper shreds, and the processed haggis does not have too much mutton smell.

Let's take a recent photo, the belly is strong and flavorful, and the peppers are crisp and fragrant.

Flavored haggis.

Prepare the ingredients as follows: 1000 grams of haggis, 1 teaspoon of salt, 2 grams of monosodium glutamate, 1 green onion, 1 piece of ginger, 3 star anise, 1 grasp of Sichuan pepper, 50 grams of shrimp oil, 100 grams of sesame paste, 20 grams of coriander.

The specific method is as follows: put the haggis in the pot and blanch it for later use, change the pot to boil with water, put in the haggis and green onions, ginger slices, peppercorns, ingredients, salt, after boiling over high heat, change to low heat and stew for more than two hours, until soft and rotten, take out, the original soup is set aside, the soup pot is on fire, put in 500 grams of the original soup, and then put the cut main ingredients in, boil, skim off the foam, add monosodium glutamate, you can serve the bowl, with the coriander powder, sesame sauce, marinated shrimp oil on the table together!

Ingredients: 300 grams of haggis, half a green pepper, half a red pepper, and an appropriate amount of cooking oil.

Seasoning: 2 tablespoons of cooking wine, 1 green onion, 1 piece of ginger, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of pepper, 1 teaspoon of chicken broth mix.

Steps: 1. Prepare to make stir-fried haggis first, and the ingredients needed are the cooked haggis I bought. Blanch with boiling water first, 2 minutes after the water boils, and then remove it to control the moisture. One is to remove odors and impurities, and the other is to facilitate post-production.

2. Clean the green and red peppers, remove the seeds, and cut them into small pieces for later use. It's good to have as much size as you like, but it is recommended to cut the fish a little smaller, because it is easy to flavor when it is smaller.

3. Cut the green onion into small pieces and the ginger into slices. The green onion and ginger can be cut a little bigger, a little rougher, so that after frying, you can pick up the green onion and ginger if you don't like to eat it, and you can chop it finely if you like to eat green onion and ginger.

4. Sit on the fire in a wok, heat it and add an appropriate amount of cooking oil, then add the green onion and ginger slices and stir-fry over low heat to bring out the fragrance. Green onions and ginger must be stir-fried for a while.

5. After the green onion and ginger are fragrant, add the haggis, stir-fry a few times, add cooking wine and pepper and stir-fry evenly, and fry for a while to dissipate the water vapor in the pot, so that the haggis becomes drier.

6. Add 2 scoops of light soy sauce and then half a spoon of dark soy sauce. Then add the green and red pepper cubes and stir-fry a few times.

7. Add salt, adjust the taste, stir-fry evenly, add chicken essence or chicken powder before cooking, stir-fry well, and put it on a plate.

8. Finished products. <>

Ingredients: 250 grams of haggis, 150 grams of chili pepper, oil, salt, cumin, pepper, green onions, and ginger. Wash the chili peppers, remove the roots, remove the seeds and cut into large slices with an oblique knife, and prepare the green onions and ginger shreds.

Heat the oil in the pan, add the small peppercorns, green onions and ginger shreds to make the fragrance, and put the haggis into the pot and stir-fry. Add the pepper and stir-fry, add salt, cumin, pepper. Stir well, fry the peppers until they are seven or eight ripe, turn off the heat, and serve on a plate.

1. Ingredients preparation: 250 grams of haggis, 150 grams of pepper, oil, salt, cumin, pepper, green onions, and ginger.

2. Wash the peppers, remove the roots, remove the seeds and cut into large slices with an oblique knife.

3. Prepare shredded green onion and ginger.

4. Heat the oil pan, add small peppercorns, green onions, and ginger shreds to bring out the fragrance.

5. Put the haggis in the pan and stir-fry.

6. Haggis does not need to be fried for too long, and it is basically cooked when you buy it. Stir-fry the peppers and add the salt.

7. Add an appropriate amount of cumin.

8. Add an appropriate amount of pepper.

9. Stir well, fry the peppers until they are seven or eight ripe, turn off the heat, and serve on a plate.

The haggis can be cooked after boiling for about half an hour.

Different parts of the haggis take different cooking time, for example, the lamb intestine may be relatively thin and only takes 15 minutes, the lamb belly needs 20 minutes, and the lamb liver takes 40 minutes. Also, when boiling haggis, pay attention to blanching, blanch the water for a minute after boiling cold water, take it out and wash it, so that even if it is processed, the taste will be better and the taste will be better.

Tips for cooking haggis soup:

1. It is necessary to pay attention to the fact that before cooking the haggis soup, it is necessary to stir-fry the haggis with smart hands to remove the fishy smell of the haggis and make the haggis soup whiter and thicker.

2. It should be noted that in the process of cooking haggis soup, it is best not to cover the pot, as the smell of haggis will volatilize with high temperature.

3. When cooking haggis soup, remember not to put star anise and cooking wine, which will not only cover up the fresh fragrance of haggis, but also make the taste of haggis soup weird.

The above content refers to Biqian Encyclopedia - Haggis.

Material. 500 grams of haggis, semi-finished products, a small handful of coriander, half a green onion, a small piece of ginger, 10 15 grams of leek flowers, 2 pieces of bean curd, 3 tablespoons of sesame paste, appropriate amount of salt, a head of molded spring garlic, chili oil.

Method. 1.Mince the garlic (better if mashed garlic)2Add water with minced garlic and set aside.

3.Wash the green onion and cut into sections, slice the ginger and cut the parsley into 3 5 cm pieces.

4.Remove 3 tablespoons of sesame sauce.

5.Stir in a small amount of water one by one (drop a little water and stir for a while, then drip in water and stir) 6Stir the tahini until it is not congealed and diluted.

7.Add the leek flowers (this is completely according to the individual) and mix well.

8.Then add the bean curd and crush it.

9.Mix well.

10.Add half a pot of water to the pot.

11.Boil over high heat, add green onions, dan sennai and ginger slices, and bring to a boil.

12.Add the haggis and cook on high heat for 2 minutes, turn to low heat and cook for 2 to 3 minutes, turn off the heat.

13.Bring out a bowl of haggis soup and add 2 3 tablespoons of sesame sauce.

14.Add the chopped coriander.

15.Pour in a spoonful of garlic juice.

16.Add chili oil to your taste and mix well.

Haggis practice. 1 Prepare the ingredients.

2 Lamb tripe, rinse with running water to remove impurities on the surface, and then add starch repeatedly to scrub until the odor is reduced.

3 Cut the kidney in half with a knife, pick off the white tendons with a knife, and cut it into a cross.

4 Cut the lamb liver into thin slices, put it in a cooking bowl and soak it in water.

5 Cut the washed lamb tripe into thin strips with a knife, and soak it in a cooking bowl with water; Sheep kidneys cut into cross-shaped knives are also soaked in water; The sheep's heart is also cut into the water of the bubble base cave, and a little rice wine is added to the water respectively, which can remove the fishy, and the big bodu is soaked until there is no blood.

6 Crush the ginger and sand ginger separately, wash the mint, perilla and coriander and cut into thin strips for later use.

7 Heat the pot, pour in the oil, pour the ginger and ginger into the pan and stir-fry until fragrant, and both kinds of ginger are slightly browned.

8 Scoop the lamb liver, lamb heart and lamb kidney from the water, pour them into the pot, add the light soy sauce and oyster sauce and stir-fry until they change color.

9 Pour in water or broth, bring to a boil over high heat, and cook for about 3 minutes.

10 Then pour in the tripe.

11 Bring to a boil over high heat again, skim off the surface foam with a spoon, reduce the heat to medium and cook for another 10 minutes, until the haggis is cooked through.

12 Finally, add the three cut strands, quickly scoop well, add salt and season appropriately.

Ingredients: 300 grams of sheep water, green onion, ginger, pepper, salt, coriander, water. Blanch the sheep water with boiling water, remove and wash it and drain it.

Put the sheep water into the pot, add an appropriate amount of green onion, ginger and water, and simmer for about 15 minutes. Chop the green onion and parsley. Put the sheep in a bowl, sprinkle with chopped green onions, coriander, pepper and salt and serve.

Ingredients: 300 grams of sheep water, green onion, ginger, pepper, salt, coriander, water.

1. Blanch the sheep water with boiling water, remove and clean it and drain the water.

2. Put the haggis into the pot, add an appropriate amount of green onion, ginger and water, and simmer for about 15 minutes.

3. Finely chop the green onion and coriander.

4. Put the sheep water into a bowl, sprinkle with chopped green onions, coriander, pepper and salt and serve.

Of course, the haggis is made into spicy and hot, which is the most delicious.