The practice of spraying mutton in water, how to make mutton in water

Teach you to make your own mutton at home, so delicious that the bottom of the bowl is licked clean!

The Bite of China 3 made the mutton in the water basin popular, mutton was originally a nourishing food in autumn and winter, but in order to meet people's demand for eating mutton in summer, Shaanxi people invented mutton in the water basin. Xi'an's water basin mutton is on fire, but the water basin mutton in Weinan is the most authentic, the meat is tender and fragrant, the taste is delicious, people can't put down the dishes and chopsticks after eating, and even the soup base is all drunk.

Today I will teach you the practice of mutton in the Weinan water basin, and friends who want to eat come and learn it, and feel the heroic eating method of Shaanxi people!

Water basin lamb. Ingredients:

2 catties of lamb scorpion, 2 catties of mutton, 200 grams of rape, 200 grams of black fungus, 200 grams of daylily, 2 handfuls of vermicelli, 5 grams of Sichuan pepper, 1 large ingredient, 1 piece of cinnamon, 5 slices of ginger, 2 bay leaves, 2 cloves of garlic, appropriate amount of white pepper, salt, appropriate amount of mushroom essence, half a green onion, 1 shallot, 1 coriander.

Cooking steps:1Wash the sheep and scorpions with water and put them in a pot for later use.

2.Add water and bring to a boil over high heat.

3.Remove the bones and discard the soup, blanching the water to remove the blood foam.

4.Re-cool the pan under water, add all the spices and press in a pressure cooker for 10 minutes.

5.This pressure cooker washes the lamb while the bones are pressed.

6.Then slice, the first knife cuts to the fascia, the second knife cuts, so that the meat slice is large, the taste is good, I choose the lamb's loin.

7.Sliced lamb slices set aside.

8.Remove the pressed bones, go down to the lamb, put in the appropriate amount of salt, mushroom essence.

9.Pressure cooker pressure for 3 minutes.

10.Wash the rape.

11.Picked fungus.

12.Soak the daylily.

13.Put all the vegetables in the pot and simmer over high heat until the rape is cooked, without turning off the heat.

14.The vermicelli is scalded with hot water.

15.Put white pepper in the bowl as the base, take out the cooked vegetables and put them in the vermicelli, and finally pour the boiling mutton soup on the dishes, the soup should be thicker and more.

16.Sprinkle the chopped coriander and shallots on top, drizzle a few drops of chili oil on the vermicelli, and serve it with the cake.

Recipe tips: Choose the outer loin or lamb chops for mutton, which has a good taste, is easy to rot, and can be bitten by the elderly.

Winter in the north is exceptionally cold....Mutton soup must be there every winter....Share the deliciousness of the mutton soup with your family....Beautiful...Replenish your energy.

Ingredient list Add to the purchase list.

More than 1 hour |Garnish (intermediate).

1000 lamb chops, 10 grams of hawthorn slices, 10 grams of orange peel, 3 red dates, 10 grams of angelica, 3 slices of gastrodia, 20 grams of cooking wine, 20 peppercorns, 20 grams of wolf, 20 grams of green onions, a small amount of chopped coriander, a small amount of chopped garlic sprouts, an appropriate amount of oil and spicy seeds, and an appropriate amount of sweet garlic.

Cooking steps: Step 1 3

Put the lamb in cold water first, and wait for the water to boil....Take out the lamb and pour the water out....This step is to go to the gore.

Step 2 3 The second step is to add an appropriate amount of water to the lamb and start to simmer....Add the ingredients mentioned in the picture above...Simmer over low heat....Wait until the meat is cooked.

One last step. After simmering the delicious soup...Add garlic sprouts, coriander....Serve with browned pancakes...It's catchy....

Everyone must have heard of Xi'an's mutton steamed buns. Xi'an's steamed buns are the symbol of Xi'an. But you must have rarely heard of mutton in the water basin. As a special snack in Xi'an, the taste of mutton in the water basin is no worse than that of mutton steamed buns.

The mutton in the water basin is also called "June fresh", and the people in the Guanzhong area will cook a big bowl of mutton every summer to relieve the heat. Some people must ask, aren't you afraid of getting hot when you eat mutton in such a hot summer? This is precisely the mystery of the mutton in the water basin.

First of all, the mutton in the basin in the selection of ingredients more choice of lamb belly, lamb belly taste delicious and has a slight toughness, accompanied by seasoning for a long time boiling, the soup has a strong umami flavor, and the lamb belly compared to other parts less warm supplement, more qi-invigorating effect. Secondly, the seasonings used in cooking mutton soup are also particular, and various seasonings interact with each other to achieve the effect of mutton refreshing and cooling.

The fat and thin pieces of meat in the mutton in the water basin are particularly tender, and there is no smell at all when they are well handled, so even if there is a piece of lean meat with fat meat on it, it is still very fragrant, it melts in the mouth, and it is not greasy at all, and the more you eat, the more you want to eat.

So how to make authentic water basin mutton delicious? What is the formula?

Water basin lamb recipe.

Ingredients: 750 grams of lamb belly.

Ingredients: Coriander.

Seasoning: salt, chicken essence, cooking wine, green onion, ginger, pepper, cooking oil.

Method:1Wash the lamb brisket and cut it into thick strips; 2.

Sit in the pot and pour in the bottom oil, after the oil is hot, put in the ginger slices and stir-fry the fragrance to bring out the fragrance, pour in boiling water, add salt, chicken essence, cooking wine, pepper to taste, after the water boils, first put in the mutton to cook, sprinkle with shredded green onions and coriander leaves to eat.

Lamb soup recipe.

Method: Wash the mutton and cut it into pieces of 10 cm long, wide cm and thick cm, smash the mutton bones and spread them at the bottom of the pot, put the mutton on top, add water to the meat, boil over the fire, skim off the blood foam, and decant the soup without use.

Add water and bring to a boil over a strong fire to skim off the foam. Add an appropriate amount of water, boil and then skim off the foam, then put the mutton fat in and cook for a while, and then skim off the foam again.

Wrap Sichuan pepper, cinnamon, tangerine peel, grass fruit, ginger, white mango, etc. into a spice bag with gauze, put it into the pot with ginger slices, green onions, and refined salt, and continue to cook it over a strong fire until the mutton is eight ripe, and then add red oil. Sichuan pepper water, boil for about two hours.

At this time, the soup pot should always be kept boiling, take out the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with chopped coriander to make the broth. You can put chili oil and green onions on a flavor plate, lotus leaf cake into **, and serve them together with mutton soup.

When eating, put a little chili oil, lotus leaf cake with green onions, can be eaten with mutton soup.

This method is relatively simple, under normal circumstances, fresh goat meat is boiled in water, in this case there is no need to add any seasoning, only in this case.

Hello, you can put the mutton in the grass fruit star anise cinnamon, put it in the pot and marinate it, and then eat it after it is cooked, it is very delicious.

When making mutton in the water basin, the most important thing is to make a good soup base, as long as you choose a suitable hot pot base. Then put the marinated lamb slices into the soup stock.

The method of mutton in the water basin is still relatively simple, and I think there are many related tutorials to learn in the evening.

You're talking about mutton in the water basin of Shaanxi.

Preparation of lamb in a water basin. The method of mutton in the water basin can be made according to your own taste, first clean the mutton, and then stew it according to your own taste, and you can braise it.

1. Cut the mutton into pieces, wash the green onions, tie the knots, and crack the ginger for later use;

2. Boil the mutton in boiling water, drain the water and boil it in a clay pot, add ingredients such as green onions, ginger and garlic and wine, cover, and cook for about 15 minutes;

3. Then change to medium heat and cook for about 30 minutes, then simmer until the mutton is crispy and soft, add the auspicious salt to taste, and pick up the ginger and green onions;

4. Cut a small white radish into the water, remove the smell of mutton, and put it on a plate after cooking.

Method: Cut the lamb into cubes; Wash the green onions, tie the knots, pat the ginger and boil the mutton into the boiling water, remove and drain the water with a straight body.

Bring the clay pot to a boil, add the ingredients and wine, cover, and cook for about 15 minutes; Bring to a simmer over medium heat for about 30 minutes.

Cook until the lamb is soft, season with salt and remove the ginger and shallots.

Note: If you suspect that the mutton smells, you can use a small white radish to cut it into water and share it with the whole mutton.

Ingredients: 750 grams of mutton, 30 grams of green onion and ginger, 30 grams of rock sugar, 25 grams of sweet noodle sauce, 150 grams of yellow thin sauce, seasoning package (2 grams of star anise, cinnamon, Sichuan pepper, small seedling fragrance, licorice, 1 gram of meat fruit, tangerine peel, sand kernel, cloves), 8 grams of refined salt, 100 grams of mushroom soup, 1000 grams of sesame oil.

Method 1: Soak the lamb in clean water for 30 minutes.

2. Add water, yellow thin sauce, sweet noodle sauce, rock sugar, refined salt, seasoning packet, green onion, ginger (pat loose) to the pot and bring to a boil, skim off the foam and dregs.

3. Put the mutton into the pot and cook until the meat pieces are hard, remove them, put the broken bones in the pot, put the mutton, pour in the sauce, compact the meat, boil over high heat, change to a slight simmer for about 3 hours, add the mushroom soup and boil again, remove the meat, and drain the soup.

4. Add sesame oil to the pot and heat it for 70 percent, add the mutton pieces and fry them thoroughly.

Ingredients: 500 grams of mutton, 250 grams of lamb tripe, 200 grams of sheep blood.

Ingredients: 1200 grams of radish, 25 grams of angelica, codonopsis, and sea cucumber, 200 grams of lard, some green pepper sesame oil, and a spice packet.

Method: 1. Remove water from the mutton and lamb tripe and wash it first. Put 200 grams of pork oil in the pot, wait for the oil to boil, put the mutton and lamb tripe into the stir-fry, and then add the fresh soup.

When the soup boils, add angelica, codonopsis, and sand cucumber and simmer over high heat. When the soup boils again, put in the spice packet (which contains star anise, Sichuan pepper, dried sea pepper, ginger, green onion, etc.). 2. During the simmering of the mutton soup, cut the green pepper into granules and put them in a small dish with sesame oil, and the sesame oil will be submerged over the granules.

One oil dish per person. 3. When the mutton is stewed for 1 hour, add radish and add an appropriate amount of salt. Then continue to stew, wait for the mutton and lamb tripe to be fully cooked, then put the mutton blood and monosodium glutamate, stir a little and then serve the plate, take out the oil dish and eat.