How to make mutton cake, how to make goat milk cake delicious

How to make the lamb cake:

1.Soak and cut into pieces: Remove the oil, soak the lamb in water for 2 to 4 hours, wash it and cut it into large pieces.

2.Raw material processing: pig skin scraped and cleaned, white radish peeled and washed, all three sections.

3.Blanching: Put the mutton pieces, pork skin, and white radish together in a pot, add water (not over the raw materials), boil over a high fire, and remove the blood stains and fishy smell.

4.Steaming: Take out the mutton and pig skin, put it in the **, put in cooking wine, monosodium glutamate, green onion, ginger and gauze wrapped in pepper and fennel, steam on the fire for about 2 hours, the mutton is crispy, take out the flat yard in the plate, and continue to steam the pig skin in the plate until the pig skin is all paste.

5.Pouring condensation: After the pork skin is completely steamed, remove from the fire, skim off the oil slick of the soup and remove the skin that has not been steamed, pass it, pour it into the mutton plate, let it cool, freeze it into a crystal clear cake shape in the refrigerator, take it out and cut it into pieces when eating, and eat it on a plate.

Ingredients: 1000 grams of lamb tendons, 400 grams of pork rinds, 500 grams of white radish, 150 grams of jujube and walnut kernels.

Seasoning] Appropriate amount of salt, 20 grams of Shao wine, a little green onion and ginger, 5 grams of Sichuan pepper and cumin.

Production process] 1) Remove the tendons and skin of the mutton, soak the blood in water and cut into walnut pieces. The pork rind is scraped off the hair and oil, blanched thoroughly and cut into small strips. Wash the white radish and cut it into pieces, remove the pit and wash the jujubes, cut the green onion into sections, slice the ginger, and remove the walnut kernels into black for later use.

2) Put the mutton, white radish, jujubes, and walnut kernels (can be put later) into salt, Shao wine, green onions, ginger slices (peppercorns, cumin), wrap them in gauze, and steam them in the upper drawer. Add green onions, ginger and Shao wine to the skin of the meat, add another plate to the soup drawer and steam for 120 minutes, skim off the oil slick in the soup, pass Luo, pour it in a container containing mutton and other things, let it cool, and slice it and put it on a plate after setting.

Features】 The taste is mellow and refreshing.

1. Preparation of goat milk cake: mix goat milk, sugar and starch and stir evenly, and then pour it into the pot;

2. After boiling, turn to a simmer and turn slowly to solidify;

3. When it is paste, shovel it up and put it on the plate to flatten;

4. After cooling, put it in the refrigerator to cool and harden;

5. Take out the cut pieces when needed;

6. Preparation of crispy pulp: put flour, 150 grams of vegetable oil, 350 grams of water, refined salt, baking powder and monosodium glutamate in a basin and mix well, mix into a paste for later use;

7. Pour the vegetable oil into the pot and heat it until it is 60% hot

8. Dip the chopped milk cake in crispy pulp, gradually put it in the oil pan, fry it until golden brown, and put it on the plate.

1.First open the bag, take out the whole goat's milk cake and place it on a clean cutting board.

2.Brush the stainless steel knife clean and use it to cut the goat's milk cake. Cut into square, small pieces for later use.

3.Don't cut the goat's milk cake too thick, like this: about 1cm thick is best.

4.Brush the inside of the pan evenly with oil to prevent it from sticking.

5.When the oil in the pan is hot, spread the goat milk cake evenly in the pan and fry. Flip in the middle and fry until golden brown on both sides.

Shredded coconut goat's milk cake.

When you see someone saying it's delicious, try it.

86 grams. 2 grams.

105 g 1201

kcal. Calories are on the high side, if ** in moderation

Ingredient list Add to the purchase list.

10-30 minutes |Cutting piers (primary).

250ml of goat's milk, 40g of corn starch, 100ml of cream, 70g of sugar, a little shredded coconut.

Cooking steps: Step 1 5

Prepare the materials.

Step 2 5.

80ml of goat's milk mixed with cornstarch.

Step 3 5.

Mix the rest of the ingredients except the shredded coconut and bring to a boil.

Step 4 5.

After boiling, pour in the mixture of goat's milk and corn starch, boil into a paste, and put it in a container with shredded coconut on the bottom layer of high temperature.

The last step.

Sprinkle the top layer with shredded coconut and put in the refrigerator.

Ingredients: 1 kg of long glutinous rice, 1 piece of ginger, 2 tablespoons wolfberry, 12 taels of mutton pieces, 1 teaspoon of white powder, Seasoning: 1/2 cup of rice wine, 2 tablespoons oyster oil, 4 tablespoons sesame oil, 1 tablespoon sesame oil, 1 tablespoon soy sauce, a little salt, a little baking soda.

Method. 1.First, cut the old ginger with the skin into finely minced ginger for later use.

2.Then add the washed long glutinous rice to an appropriate amount of water and soak it for 2 hours and set aside3After draining the soaked glutinous rice, pour it into the steamer and steam for about 10 minutes, then open the lid, pour in the wolfberry and then cover the pot and steam for about 5 minutes.

4.We cut the lamb into thin slices and put it in a container, add soy sauce, sesame oil, 2 tablespoons of rice wine, 1 4 teaspoons of baking soda and taibai powder, mix well and marinate for later use.

5.Heat the sesame oil in the pot and celery, fry the minced ginger first, then add salt, put in the mutton and fry until it is cooked, then fry the oyster sauce with the remaining oil and residual heat, add half a cup of rice wine and boil it slightly, then put in the glutinous rice and stir-fry evenly and dry, put in the fried mutton and stir-fry it slightly evenly to complete today's mutton rice cake.

The delicious way to make mutton rice cakes is:

1. Ingredients (one serving): 100 grams of rice cake, 100 grams of cooked mutton slices, 2 teaspoons of light soy sauce (10 grams), 1 teaspoon of bean paste (8 grams), 1 teaspoon of rice wine (5 grams), 2 teaspoons of vinegar (6 grams), 2 slices of Chinese cabbage (heart), (sauce, garlic, chili pepper are added according to your preference), appropriate amount of green garlic.

Second, the steps of the delicious mutton roasted rice cake:

1. Slice the rice cake for later use;

2. Slice cooked mutton slices for later use;

3. Chop the Chinese cabbage and set aside;

4. Cook the rice cake slices in advance to soften;

5. Pour an appropriate amount of oil into a hot pan, stir-fry ginger and garlic, and stir-fry the bean paste over low heat until fragrant.

6. Add mutton slices and stir-fry;

7. Add vinegar, rice wine, and soy sauce and stir-fry well (if you like spicy, you can add an appropriate amount of millet pepper) (the seasoning can be fine-tuned according to taste).

8. Add the soft Chinese cabbage fried in advance and add a bowl of water;

9. Add the rice cake and boil for 3 minutes;

10. Add green garlic and mix well during boiling;

11. Remove from the pot, put it in a bowl, and serve it, and the delicious mutton rice cake is ready to eat.

Heat the sesame oil in the pot, stir-fry the minced ginger first, then add salt, put in the mutton and fry until it is cooked, then fry the oyster sauce with the remaining oil, add half a cup of rice wine and boil it slightly, then put in the glutinous rice and stir-fry evenly, then put in the fried mutton and stir-fry it slightly.

Heat the pot, turn to low heat, wash the ginger and cut it into shredded ginger, put it in the pot and stir-fry until fragrant, please remember to stir-fry the shredded ginger over low heat, so as not to let the aroma of sesame oil volatilize.

Cut the lamb into thin slices, put it in a pot and stir-fry over high heat. (After entering the mutton, it must be on a high fire, so that there will be no blood oozing, not only the meat is easy to get old, but the cooked rice cake is not good-looking.) ）

3 cups of pointed glutinous rice washed clean, poured into the pot and stir-fried together, if the pot is too dry will be a pot, it is recommended to add some water to fry, this part can be prepared to cook the amount of water to go down.

Adding 1 tablespoon of quenched soy sauce will not only bring out the aroma of the rice cake, but also make the boiled rice cake bright and beautiful.

After stir-frying, put it in a rice pot and add 1 rice cup of rice wine.

Add the remaining amount of water. Press the switch to cook in the usual way of cooking, and when the cooking action is completed, our wine-flavored mutton rice cake will be completed

Delicious food is served on the table, and you can share a happy time with your family

1. Cut the lamb into appropriate pieces; 2. Put it in a pot of cold water and start to simmer over high heat; 3. After the water is boiled, use a soup spoon to skim off all the blood and water foam; 4. Turn the fire into a low fire, put in an appropriate amount of green onions, ginger (it is recommended that there are more green onions and less ginger), just these 2 kinds can be put -20 minutes later, put an appropriate amount of salt (according to the degree of meat tenderness, generally half-cooked) Do not put soy sauce, the fragrance of mutton will be gone after putting it In fact, green onions are to remove the smell, if the smell is still too strong, you can also put an appropriate amount of cumin.

How to make mutton rice cakes delicious? The mutton first washes her, makes it into small pieces, and then stirs it into foam, puts the noodles in it, puts the eggs in it, these seasonings are easy to use, the machine beats it very solidified, and then rubs some oil, puts these things in for a while, when the time comes, it will be ready, it is very very delicious, everyone is not enough.

Preparation of lamb rice cakes.

First, cut the old ginger with the skin into finely minced ginger for later use.

Then add an appropriate amount of water to soak the long glutinous rice for 2 hours for later use, drain the soaked glutinous rice, pour it into the steamer and steam for about 10 minutes, then open the lid, pour in the wolfberry and then cover the pot and steam for about 5 minutes, if the rice is too dry, you can pour a little water while turning, and continue to steam.

We cut the lamb into thin slices and put it in a container, add soy sauce, sesame oil, 2 tablespoons of rice wine, 1 4 teaspoons of soybean.

The mutton rice cake is actually quite simple, first you steam the rice cake, then boil the mutton soup, and then pour the mutton soup on top of the rice porridge.

Mutton and rice cakes are not delicious, because the smell of mutton is particularly heavy, and it is not suitable for making rice cakes.

Mutton, a food with a strong taste, is not suitable for making rice cakes, and you can't eat it.

Frozen mutton cake is a special delicacy in Suzhou, the mutton cake cooking method is very particular, first cut the whole sheep into 4-6 pieces, put the people in the basin hall and add water to boil, skim off the foam and take out the mutton, put it in cold water to bleach"out of the water"), and remove the sediment from the bottom of the pot (weighed"Cut your feet"Then put the mutton in the original soup and re-put it into the pot, add the water at one time, add salt after boiling, and grasp the heat to cook for 3 hours.

1. Cold sheep cake.

Ingredients: 300 grams of mutton (fat and lean), 100 grams of green radish, 150 grams of pork rinds. Seasoning: 5 grams of green onions, 5 grams of ginger, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of Sichuan pepper, 2 grams of star anise, 2 grams of cinnamon.

Method: Cut the lamb into large pieces; Cut the green onion into large pieces and pat the ginger loosely with a knife; Stir the mutton in boiling water, put it into the pot, and add the meat skin and all the seasonings to form a package; When the meat is rotten, remove the meat and put it on a plate; Take out the meat skin, chop it, put it in the soup, after the meat skin is stewed, take out the green onion, ginger, seasoning bag, for a good taste, skim off the oil slick, pour it on the mutton, and cool it into a freeze.

2. Red sheep cake.

Ingredients: 2500 grams of lamb (lean). Excipients:

500 grams of pork rinds and 500 grams of carrots. Seasoning: 150 grams of cooking wine, 150 grams of sugar, 30 grams of soy sauce, 25 grams of monosodium glutamate, 25 grams of green onions, 25 grams of salt, 50 grams of ginger, 50 grams of sweet noodle sauce.

Method: Chop off the feet and paws of the goats and wash them, and wash the fresh meat skins in clean water. Put clean water in the pot and boil it on the stove, put the mutton and fresh meat skin into the pot together, and then remove the mutton and meat skin and wash it in clean water.

Put the mutton and meat skin in the pot, add water and boil over a strong fire, then add rice wine, chives, ginger, white buried stove pie radish, soy sauce, sugar, refined salt and continue to burn until the mutton is crispy and can come out of the bone, and then take out and break off the mutton bones. The mutton is placed on the plate, the mutton is facing up and the sheepskin is spread flat on the bottom of the plate, the meat skin is cut into a slurry, put it back into the original juice and continue to burn, after it is burned through, the original juice is poured on the plate, after cooling, it is cut into thick slices and put on the plate, and it is served with sweet sauce, and 1 small dish of shredded green onions.

3. Frozen sheep cake from generation to generation.

Ingredients: 10 generations of flowers, 500 grams of lamb leg meat with skin, 250 grams of pork skin, 50 grams of peas, green onions, cooking wine, 100 grams of carrots, green garlic, red pickled peppers, 25 grams of soy sauce, sugar, ginger, 6 peppercorns, 2 grams of monosodium glutamate, appropriate amount of cooked egg pieces and refined salt.

Method: Wash the flowers from generation to generation, remove the hair and wash the mutton, and cut it into two large squares; Remove the pork rind and scrape, wash and cut the carrots; Finely shred the green garlic; Shred the red pickled pepper; Blanch the lamb and pork rinds in a pot of boiling water, remove the dry with bent water, and rinse off the blood foam with clean water. Put the mutton, carrot pieces, pork skin, green onion segments, ginger slices, peppercorns, cooking wine, refined salt, soy sauce, sugar, and water into the pot with a boiling pot, skim off the foam, and remove the mutton from the heat after it is crispy over low heat.

Take the pork rind, chop the fine mince and put it in a bowl; The mutton is removed from the rich inner skin, put it alone, and the mutton is dismantled and put it separately; Take a long enamel plate, remove the green garlic and red pepper shreds on the bottom, spread the mutton skin on top, and spread the dismantled mutton on top. After the broth is filtered, put it in a wok, add minced pork skin, boil on the fire, put monosodium glutamate, cooked egg pieces, peas, fresh flowers on behalf of the flowers, when the juice is thick, pour it on the mutton, wait for cooling, put it in the refrigerator, eat as much as you want, and slice it.

Cuisine and efficacy: Private cuisine.

Taste: Salty umami.

Craft: Stew.

Sheep cake (1) production materials:

Ingredients: 5000 grams of lamb (hind legs).

Seasoning: 500 grams of soy sauce, 100 grams of salt, 10 grams of rice wine, 10 grams of green onions, 4 grams of ginger, 5 grams of Sichuan pepper, 5 grams of fennel seeds [cumin seeds].

Features of Lamb Cake (1):

The fragrant tendons are soft and rotten, and the fresh acacia is tender and refreshing.

Teach you how to make mutton cake (1) and how to make mutton cake (1) to be delicious 1Cut the lamb tendon into 3 cm cubes and soak them in cold water.

2.Put it in a pot of boiling water, after the pot is boiling, skim off the foam, add other ingredients except the meat (peppercorns and cumin should be put into a cloth bag), move to a low heat and stew, skim off the oil foam and oil slick, and pick out the green onions, ginger and seasoning bags.

3.Hold the lead on a plate and store it in the refrigerator to freeze. Gratis.