The practice of clear lamb, how to make mutton wontons how to make mutton wonton recipes

First of all: wash the mutton and put it in a pot, then add water, the water should be about 2 cm longer than the meat, boil the water and cook until a lot of minced meat floats out of the water, and beat the minced meat with a spoon. This is to get rid of the fishy smell of the meat (first step).

2: In the process of cooking meat, you should prepare auxiliary materials (placed according to the number of people): green onion (green onion) cut (about 2 cm in diameter, green onion cut into 1 cm section), garlic slices, ginger slices, Sichuan pepper (preferably powder), tomatoes cut into pieces, prepare some dried chili peppers (according to personal preference, can be left out), salt, monosodium glutamate (placed before the pot), soy sauce (not too much, do not put vinegar).

Three: After the end is beaten out, put the prepared ingredients into it according to the above statement, look at the amount of water, and add some water if you want the meat to be rotten. After the water boils for a while, you can add some soup to taste the taste, and then add some ingredients as appropriate.

Four: When the water is about to dry (pay attention to the reaction during the paste pot), you can hit a piece to taste whether the meat is stewed, if not, add some boiling water to continue to stew, and then add some monosodium glutamate or chicken essence, and you can get out of the pot with reaction.

After the mutton is cleaned, add water, boil the pot over high heat, beat the foam (to be clean, to be fast), add pepper, ginger, green onions, salt, simmer over low heat, about 2 hours, you can. When eating, you can put some light radish.

1. After soaking the mutton in water for half an hour to remove the fishy smell, chop it into meat puree, add chopped cabbage and tofu, add an appropriate amount of salt, and mix it into a meat filling.

2. Add an appropriate amount of water to the dumpling flour, mix it into a dry dough, put it into a manual dough sheeter, press it into thin slices, sprinkle with a little dry powder, and cut it into square dough sheets.

3. Now that all the dough sheets are ready, it's time to start making wontons. Take a slice of wonton wrapper and put the meat filling on the dumpling wrapper**.

4. Fold the lower half of the skin upwards. Fold it in half, fold the two corners below together, and press it firmly.

5. When all the wontons are ready, place them on a plate sprinkled with dry powder. Bring a pot of water to a boil, pour the wontons into the pot and bring to a boil.

6. When cooking wontons, prepare the soup, put chopped green onions, chili oil, salt, and rice vinegar into a bowl, add the boiling water for cooking wontons, take out the boiled wontons, and put them in the soup.

The steps to make the stewed lamb chops.

Please click Enter a description.

500 grams of lamb chops, half a white radish, lamb chops only cut into small pieces.

Please click on the ** description.

Wash the lamb chops and soak them in cold water for 30 minutes and remove them.

Please click Enter a description.

Blanch and remove.

Please click Enter a description.

Put the green onion and ginger slices in the pressure cooker, add 3 times the water, bring to a boil over medium heat for 18 minutes and turn off the heat.

Please click Enter a description.

Prepare Sanhe oil, mince 1 clove of garlic, chop the same amount of green onion, add 1 tablespoon of vinegar, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce Shanfan, and a little sesame oil.

Please click Enter a description.

White radish cut into centimeter slices.

Please click Enter a description.

Once the pressure cooker is turned on, add the white radish slices and cook for 5 minutes.

Please click Enter a description.

Out of the pot, do not add salt during the whole process, and use it with triple oil.

Braised lamb chops recipe.

Ingredients:

1 pound of lamb chops, a white radish pei, 15 grams of peppercorns, 1 piece of ginger, a little coriander, two grass fruits, and 3 shallots.

Method:

1. Cut the lamb chops into small pieces and burn, soak them in cold water for half an hour, soak them in blood water, and clean them.

2. Cut the white radish into cubes, wash and chop the coriander, and wash and knot the shallots.

3. Boil water, put an appropriate amount of cooking wine and ginger slices in the pot, put in the mutton after the water boils, blanch the blood foam, and remove it for later use.

4. In another pot, add green onions, ginger, grass fruits, and water to boil, add the blanched mutton, bring to a boil over high heat, turn to low heat and simmer for 2 hours, and put in an appropriate amount of salt and white pepper 10 minutes before cooking.

Gourmet ingredients. 500 grams of mutton, 25 grams of green onions, a little green radish, 25 grams of coriander, an appropriate amount of monosodium glutamate, salt, ginger, vinegar, pepper, and 5 grams of sesame oil.

Gastronomy practices. 1. Chop the mutton into centimeter-square pieces, break it with a knife, cut part of the green onion into shreds, and cut off part of it; Cut the radish in half;

2. Boil the mutton with boiling water to remove the blood stains, pour it into the pottery basin, add ginger, green onions, radish, boiling water (limited to the mutton), and then put it on the small iron frame in the pot, add an appropriate amount of water to the pot (the lower part of the basin should run in the water), cover the pot tightly, skim off the oil slick when the meat is rotten, remove the green onion, ginger and radish, and add shredded green onion, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasonings when eating.

Gastronomic specialties. The taste is light and pleasant.

Another way to do it:

Delicious Chinese Food Network Ingredients:

3 catties of lamb belly, Sichuan pepper star anise, peel of scraped sac, carrot, water chestnut, bamboo cane, etc.

Production process: 1. Put the bought lamb brisket in hot water to make water, boil the dirty things in the mutton, and cook until a layer of foam floats on the surface of the water.

2. Put the drained lamb in a dry pot and bake it until the oil comes out, then pick it up and wash the pot. After the above two steps of processing, the mutton will not have a bad taste.

3. Add a little oil to the oil pan, stir-fry the garlic, ginger, scraped peel, red dates, bay leaves, peppercorns and star anise.

4. Then put the processed mutton into the oil pan and fry, after stir-frying, pour in half a bowl (about 150ml) of liquor.

5. After the wine, the mutton will become fragrant.

6. Pour the seasoning mixed with fermented bean curd, zhuhou sauce, soy sauce, peanut butter and chicken essence into the pot and simmer until fragrant!

7. To make the mutton taste good, in addition to the seasoning, add a little rock sugar.

8. In another pot, cook the soup with bamboo cane, radish, water chestnut and dates. An authentic mutton pot should have put some angelica. Replace it with carrot chestnut juice, which is more moisturizing.

And with the addition of the peel that has been scraped, it will not be hot. Simmer in a pot for about an hour and a half.

<> "Stewed Lamb Pure Debate Meat."

Must-have lamb stew with radish in winter.

1.Lamb diced in a pan under cold water.

2.Add green onions, ginger and peppercorns.

3.Add the cooking wine. Loss of trouser legs.

4.Bring the heat to a boil and skim off the foam.

5.Remove the lamb, rinse it with hot water and put it in a casserole.

6.Add plenty of hot water.

7.Add the green onion and ginger.

8.Add the peppercorns. Extinction.

9.Cover and simmer for a minimum of 50 minutes.

10.Blanch the white radish for two minutes and remove it.

11.The lamb is stewed for 50 minutes and then the white radish is added.

12.Add one to two spoonfuls of salt (to taste).

13.Add a small amount of pepper.

14.Add a teaspoon of chicken bouillon.

15.Continue to simmer for 20 to 30 minutes.

Lamb stew. Ingredients Lamb, white radish, green onion, ginger, coriander, salt, vinegar, Sichuan pepper.

Method Put the mutton in a basin and wash it, then add water and soak it for 30 minutes, so that you can soak out the remaining part of the mutton's blood.

2. Cut the mutton into slices about 5mm thick, and cut it into shreds when cutting, so that the mutton does not stuff the teeth.

3. Add water to the casserole, put green onions and ginger in the water, then pour the sliced lamb into the water, blanch quickly and put it out.

4. Add water to the casserole, add mutton, peppercorns, bay leaves, green onions, ginger slices and salt.

5. After 30 minutes, add the chopped white radish. Don't put the radish too early, just put it 30 minutes before it comes out of the pot.

6. Remove from the pot, add salt, sprinkle with chopped green onion and chopped coriander, and remove from the pot.

The dish of stewed mutton must be less oil, less salt and less seasoning, so as to bring out the fresh flavor of the mutton itself.

1. Before boiling the soup, you can fry or fry the mutton, add hot water for ten minutes, and then turn to medium-low heat to cook it to make the soup white.

2. You can add crucian carp to boil together, which can not only make the mutton fishy, but also make the soup thick and white and nutritious, and you can also add sugarcane, which can also make the soup whiter and fresher.

3. It should be boiled with sheep's trotters, because when many people stew mutton soup, they only stew meat without adding bones, but in fact, sheep's trotters are rich in collagen, and when it is heated, it will be mixed with water to make the soup thicker. But you can't add too much, otherwise it will be too thick, in short, there must be bones in the stew.

4. If the time is tight, you can also add milk and milk powder, although the soup of mutton soup is not boiled out with milk, but there are actually many restaurants now that add milk, so it is not impossible.

However, it is recommended that it is best not to use this method, because if you add it, it will not be a real lamb soup.

5. When boiling mutton soup, you can put some white mutton fat appropriately, so that the mutton soup will quickly turn into white soup.

First of all, prepare the ingredients, lamb bones, mutton, cooking wine, green onions, Sichuan pepper, pepper, cinnamon, ginger, tangerine peel, grass fruit, and coriander.

Or just buy a leg of lamb, then separate the flesh and bones and divide it into the bones and the lamb.

Then soak the lamb bones in water first, and soak the blood in them out, so as to give the mutton a bad smell.

Then prepare a clean pot, then pour in water, then pour in the soaked mutton bones, cut the green onion into sections, slice the ginger, and then add it to the pot, and then pour in an appropriate amount of cooking wine, cooking wine is to remove the smell of it, and then slowly boil the water, remove the foam boiled out of the pot, and remove the water control after the mutton turns white.

Prepare the pot with water to boil, then pour in the blanched lamb bones and mutton, and then pour all the prepared spices into the pot.

Then cover the pot and simmer over low heat, after about an hour, the soup in the pot has turned white and smells very fresh.

Poke the mutton lightly with chopsticks, see that the mutton is soft and rotten, after the chopsticks penetrate the mutton, take out the mutton, cover the pot again, and simmer for 30 minutes, so that the nutrition of the mutton bones can be stewed into the soup.

Then cool the lamb just taken out, then cut it into small pieces, cut some green onions, wash and cut the coriander into small pieces, put it in a soup basin, add an appropriate amount of salt and pepper, and set it aside for later use. Then pour in the lamb pieces, add the prepared side dishes, change to medium heat and simmer for 2 minutes.