Explain in detail how to eat sheep fat

Eggplant, tomatoes, sheep fat and green peppers need to be prepared. Put the prepared ingredients in the mutton fat and fry, after cooking, put oil in the pot, add tomatoes and stir-fry, add green peppers and stir-fry until medium-rare and add minced garlic, turn off the heat and stir-fry evenly, you can get out of the pot.

The method is as follows: 1. Peel and wash the eggplant.

2. Cut the eggplant into triangular pieces.

3. Cut the tomatoes and green peppers into cubes and heat the mutton fat in the pot.

4. Put in the eggplant and fry it all in turn.

5. Put oil in the pot, add tomatoes and stir-fry, add green peppers and stir-fry until medium-cooked and add minced garlic, turn off the heat and stir-fry evenly, you can get out of the pot.

Preparation of mutton fat pancakes:

1. Mix the flour with boiling water, the noodles are very soft and a little sticky, then add a little salad oil, continue to mix the dough, and put all the oil in the dough, the dough is smooth and non-sticky.

2. Divide the awakened dough into several small agents and roll the small agents into a thin skin.

3. Sprinkle salt and oil. Spread salt and mutton fat evenly on the surface.

4. Sprinkle with chopped green onions, you can put some chili noodles.

5. Roll it up and cut it into two. Depending on the size of your dough, you can cut several large doughs.

6. Close the mouths on both sides to prevent oil leakage.

7. Close the mouth upwards and press flat.

8. Roll it out into a round cake, don't be too thin, too thin there will be no layer. There is a dollar coin thick.

9. Put a little oil in a frying pan to make cakes, or you can use an electric baking pan.

10. Crispy and delicious, with clear layers! Very tasty.

The practice of Wuzhi oil tea:

Raw material formula: 5 kg of flour, 1 kg of peanuts, 500 grams of walnut kernels, 1 kg of corn starch, 1 kg of sesame seeds, 500 grams of salt, spice powder (100 grams of fennel, pepper, cloves, ginger, cinnamon, grass fruit, tangerine peel, sand kernels), 600 grams of sesame oil, 150 grams of peanut oil.

How to make:1Steam the flour and corn flour in the basket for about 40 minutes, spread out and let cool, and pinch the lumps through the sieve; Sift the sesame seeds and fry them until they are dark yellow, then crushed; The peanuts are fried in peanut oil, removed and cooled and peeled, and pressed into particles like soybean grains; Grind the walnuts into small grains shaped like mung beans.

2.Put the pot on the fire, pour in the flour and fry the fragrance over low heat, add sesame oil in three times and fry it to color, add peanuts, sesame, walnut kernels, salt, spice powder together, continue to stir-fry for a few minutes and then get out of the pot, that is, it becomes edible camellia noodles.

3.When eating, it can be divided into washing, cooking, and washing, you must first stir the camellia noodles into a paste with a small amount of warm boiled water, and then wash it in with 100 boiling water, and stir it into a thin paste in one direction, and then you can eat it with hot water. Generally, 50 grams of camellia noodles can be 400 grams of hot water.

When cooking, first stir the camellia noodles into a paste with a small amount of cold water, and then stir the paste into an appropriate amount of boiling water and boil it.

Product features: coffee-colored, milky juice, rich taste, salty and sweet, nutritious.

Roll out the noodles to make a flower roll, roll them out thinly, then mix the mutton fat, chopped green onions, and salt together, then touch the top of the noodles, then roll them up into strips, and finally cut them into small pieces with a knife. Finally, put it in a pot and steam.

Remember: When eating, it must be heated thoroughly, otherwise the mutton fat will be greasy together and very fatty!

White or yellowish waxy solid, relative density. Melting Point 42 48 . Iodine value 38 42.

Saponification value 194-199. The main components are oleic acid, stearic acid and palmitic acid triglycerides. It is a tissue containing fat near the internal organs and under the skin of the sheep, and is prepared by boiling method.

It is used to make soap, stearic acid, glycerin, fatty alcohols, fatty amines, fatty acids, lubricating oils, etc. Fresh esters are refined and ready for consumption.

Do-no: "Suixingju Diet Recipe": "Eating too much stagnation and dampness and making phlegm, unclear external sensation, phlegm and fire are avoided." ”

Raw materialsmore

Sheep plate oil (1000g).

Peanut oil 300 grams.

Table salt 2 grams.

Chili sauce 250 grams.

Method steps.

2 3 Step by Step Reading.

1. Don't put oil in the pot, directly wash the sheep plate oil and put it into the stir-fry, at the beginning there will be some water with the sheep plate oil, continue to stir-fry until the water evaporates, the sheep plate oil will begin to produce oil, then the fire is reduced, the heat is boiled, and the sheep plate oil is slowly refined out.

2 32, when the oil residue in the pot is shriveled yellow, it means that the oil has been exhausted, at this time you can turn off the fire, when the oil temperature is not too hot to touch the pot with your hands, the mutton fat is sifted and poured into another non-stick small pot, the oil residue is filtered out, add chili sauce, peanut oil and salt, put it back on the low heat, slowly continue to boil, and keep stirring while boiling.

3 33. When the color of the chili sauce changes from bright red to dark purple red, and you can smell the strong spicy taste, you can turn off the fire, turn off the fire and let it cool for 10 minutes, pour the spicy mutton fat into a container with a lid, and then put it in the refrigerator after the mutton fat is cold and solidified.

Precautions. The mutton fat will solidify into lumps after it is refined and cooled, and adding a little vegetable oil (the peanut oil I added) will make the mutton fat easier to disperse and easy to remove.

The whole process of boiling mutton fat should be made over low heat, and the mutton fat boiled out of the fire is too urgent and has a burnt smell, but it is not fragrant.

Ingredients: 200 grams of lamb shank, 300 grams of rice, 1 carrot, 1 onion, 100 grams of mutton fat, 20 grams of raisins, 3 grams of salt (add or subtract according to your taste).

Production steps: 1. Wash and cut the mutton fat, mutton, carrots and onions into pieces for later use.

2. Heat the wok over low heat and pour in the mutton oil.

3. Boil over low heat, let the sheep plate oil slowly refine the oil, when the oil residue in the pot is shriveled yellow, it means that the oil has been exhausted, and you can turn off the heat at this time.

4. Filter out the oil residue.

5. Pour the lamb pieces into the oil pan.

6. When the lamb cubes turn golden brown, add the carrot cubes and stir-fry.

7. Then add the diced onion and stir-fry.

8. Add a pinch of salt and stir-fry to taste.

9. Wash the rice and add a little less water than usual for cooking.

10. Pour the fried lamb into the rice cooker and press the cook button.

11. After cooking, sprinkle with raisins and stir well to eat.

12. Finished product drawing.

1. Don't put oil in the pot, wash the mutton oil directly and put it in the stir-fry, there will be some water in the mutton oil at the beginning.

2. Continue to stir-fry until the water has evaporated, and the sheep plate oil will start to produce oil, then reduce the heat.

3. Bring to a low boil and let the sheep plate oil slowly refine the oil.

4. When the oil residue in the pot is shriveled yellow, it means that the oil has been exhausted, and you can turn off the heat at this time.

5. When the oil temperature is not too hot to touch the pot with your hands, sieve the mutton fat and pour it into another non-stick small pot to filter out the oil residue.

6. Add chili paste, peanut oil and salt, put it back on low heat, and continue to boil slowly, stirring while boiling.

7. When the color of the chili sauce changes from bright red to dark purple red, and you can smell the strong spicy taste, you can turn off the heat.

8. Turn off the heat and let it cool for 10 minutes, then pour the spicy mutton fat into a container with a lid.

9. After the mutton fat is cold and solidified, it can be stored in the refrigerator.

It can be used to make flower rolls.

Roll out the noodles and roll them out thinly, then.

Mix the lamb fat with minced green onion and salt, then touch the top of the noodles, then roll them up into strips, and finally cut them into small pieces with a knife. Finally, put it in a pot and steam.

Remember: When eating, it must be heated thoroughly, otherwise the foreign oil will be greasy together, and it will be very fatty!

Lamb fat cake recipe:

1. Roll the fermented dough into a pancake (not too thin), put mutton fat, salt, peppercorn noodles, and chopped green onions on top (if you like spicy food, you can put some chili powder), and then roll up the pancake and divide it into dough and flatten it into cakes. The noodles should be softer, so that they are easy to fry.

2. Put a small amount of mutton fat in the pan, put in the raw cake after the oil is hot, and wait until both sides are golden brown.

Oil tower: its raw materials are mainly flour, refined mutton fat, clear oil, refined salt, pepper powder and soda ash. First mix the noodles with water, and knead them into soft noodles, add alkaline water to knead them for an hour, roll them out, smear them with mutton fat, refined salt and pepper powder, roll them while rolling, and then twist them into a tower-shaped, put them in the cage and steam them for half an hour.

Kebabs: The method is to cut the lamb and mutton fat into thin slices, wear the fat and thin on a fine iron chisel, put it on a long kebab oven, and then sprinkle some spicy noodles, refined salt and cumin powder, and cook in a few minutes.

Xinjiang pilaf is made with fresh mutton, carrots, onions, clear oil, mutton fat and rice. The method is to chop the mutton into small pieces and fry them in clear oil, then put onions and carrots in the pot and fry them, and put some salt and water as appropriate, wait for 20 minutes, and then backwash the soaked rice into the pot, do not stir, after 40 minutes, the pilaf is cooked. Cooked pilaf is shiny with oil.

The taste is delicious. In addition, you can put some raisins or dried apricot meat, it will be more delicious. The Uyghur masses regard pilaf as a first-class meal.

Boil the excess mutton fat and chili noodles together to make chili oil, also known as"Red oil"(Be careful not to make the fire too big, so as not to boil the paste), use a bowl to pack, and save it for later to add some when eating noodles, and it will become fragrant"Lamb noodles".

Steps to prepare the mutton fat cake.

1. Finely chop the ginger, green onion, and chili pepper (put more ginger appropriately to remove the smell).

2Finely chop the lanolin.

3Add ginger, green onion and chili pepper.

4. Chop the choy sum and put it in a clean cloth to squeeze out the water.

5Put in the filling, then add salt, pepper, monosodium glutamate, curry powder and mix well.

6. Put the flour in water and stir it into a small ball with chopsticks.

7Then knead the dough.

8. Chop the dough into small doses.

9Roll out into a thin dough and top with the filling.

10Then roll out a dough of the same size and cover it with the filling, and press it tightly on the edges.

11. Put it in a pot and bake it until golden brown on both sides.

First cut the fat of the sheep or the fat of the sheep itself into small pieces or small pieces, put a pot of cold water at the bottom in the big iron pot, and then put the mutton, add fire to cook, when the water is boiled dry, that is, the mutton itself out of the oil, so that it will not stick to the pan, and the oil is more, when the mutton becomes dry, the fire should be stopped, too dry will make the oil bitter, the oil is poured into an oil basin, it must not be plastic, if it is porcelain or glass, stainless steel basin can also be, the meat residue can be poured out.

Hello, if you don't feel bad about it. Stir-fried celery can be chosen. The taste is very good. I remember when I was a child, I often used mutton fat to mix dumpling filling, and celery can neutralize the smell of mutton fat, and the taste is very good. Another is that when making hot pot, it can be added to the soup stock to increase the fragrance.

Sheep fat has the effect of replenishing deficiency, moisturizing dryness, dispelling wind, and poisoning, and can also be used to cook and make noodles, and the specific methods are as follows:

Main ingredients: 50g of kelp shreds, 20g of coriander, a little salt, 2 star anise, about 8 peppercorns, a little green onion, a little ginger, a few pieces of lamb scorpion, a piece of mutton, 100g of dried tofu shreds, 500g of flour, a number of edible oil, a number of chili noodles, 250g of mutton fat.

1. Blanch the lamb scorpion and mutton in cold water, re-put it in the pot (cauldron), fill a pot with water, add ginger slices, green onions, star anise, and Sichuan peppercorns, and cook for 2 hours.

2. Boil mutton fat in a small pot.

3. Pour the boiled mutton fat into the chili noodles and squeeze out the fragrant chili oil.

4. After more than an hour, remove the mutton, tear it into minced meat for later use, and continue to cook the mutton scorpion bones.

5. Add shredded dried tofu, shredded kelp, chopped coriander and salt.

6. Put the noodles into the pot.

7. At this time, the chili oil has solidified.

8. Take out the noodles and vegetables, and put some torn mutton into them.

9. Dig up a piece of solidified chili oil and mix well.

10. According to the taste, put pepper and vinegar to complete.

Handmade candles. Use a thin reed tube as the wax core, dip the reed tube in sheep fat, dip it in several layers, and then use a knife to cut the circle, apply the color externally, and write the words, that is, to make a candle. Mutton fat can be boiled into pasta and is a snack in Henan.

Sheep fat is made of dough and preserved. Sheep fat can also be paired with meat and vegetables.

Make flower rolls. Roll out the noodles, roll them out thinly, then mix the lamb fat with minced green onions and salt, then touch the top of the noodles, then roll them up into strips, and finally cut them into small pieces with a knife. Finally, put it in a pot and steam.

When eating, it must be heated thoroughly, otherwise the mutton fat will be greasy together and very thick.

Introduction to lanolin knowledge:

Lanolin is the fatty oil of bovine goats or sheep. It is mostly obtained from boiling the visceral fat tissue of sheep. The composition ratio of the three fatty acids is saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids.

Because it contains a large proportion of saturated fatty acids, its melting point is also higher, and crude products are mostly used as industrial raw materials, such as soap, fatty acids, greases, etc., and fresh oils and fats can be eaten after refining.

Lanolin dietary therapeutic effects:

Lanton fat is sweet, warm and non-toxic;

It has the functions of replenishing deficiency, moisturizing dryness, dispelling wind and dissolving poison.

It can be used for fatigue, emaciation, haggard skin, dysentery, erysipelas, sores and other symptoms.

It can be taken internally, and boiled into a plaster for external use. Those with unclear external sensation and phlegm and fire should not be used for medicinal purposes.

How to eat mutton fat:

1. It can be used to make flower rolls, roll out the good noodles, roll them thin, then mix the mutton fat with minced green onions and salt, and then touch the noodles, then roll them up and form strips, and finally cut them into small sections with a knife. Finally, put it in a pot and steam. Remember:

When eating, it must be heated thoroughly, otherwise the foreign oil will be greasy together.

2. Boil mutton soup.

Ingredients: 3000 grams of mutton, 6000 grams of lamb skeleton, 750 grams of mutton fat, 100 grams of ginger, 250 grams of green onions.

10 grams of Sichuan pepper, 15 grams of star anise, 5 grams of triadow, 5 grams of cinnamon, 5 grams of cumin, 5 grams of grass fruit, 5 grams of ginger, 2 cloves

Appropriate amount of refined salt and cooking wine.

Preparation method: 1. Cut the mutton into large pieces, wash it with water together with the lamb skeleton, and then soak it in water for about 1 hour and then remove it; Wash the mutton fat and cut into cubes; Ginger slap broken; green onion knotting; Wrap pepper, star anise, triadon, cinnamon, cumin, grass fruit, ginger, and cloves in gauze to make a spice bag.

2. Put the mutton skeleton in a stainless steel barrel, mix with about 60 kg of water, boil over high heat, skim off the foam, then put in the mutton fat, ginger, green onions, pour in cooking wine, cook over medium heat for about 2 hours, put in the spice bag (press with the mutton skeleton), continue to cook for about 1 hour until the fragrance overflows, put in the mutton pieces, change to low heat and cook for about 5 hours, until the mutton is soft, add refined salt, take out the mutton to cool, and skim the oil slick on the soup noodles (retain), that is, mutton soup (at this time the soup in the barrel is about 45 kg).