What s so important about white cut lamb!? How to roast white cut lamb

Ingredients needed: 1500g of lamb hind leg meat, 50g of rice wine, a little green onion, a little ginger, a little star anise, a little grass fruit, a little cumin, a little pepper, a little bay leaf, a little cinnamon, a little codonopsis, a little angelica, a little tangerine peel, a little red dates, a little wolfberry.

1.Take fresh lamb hind leg meat and soak it in clean water for two hours, change the water several times in the middle, and try to wash off the blood.

2.Put the mutton in cold water, add ginger and shallots, and cooking wine, boiling water to remove the smell, then remove and wash for later use.

3.Put the prepared ingredients in a seasoning bag, or gauze, so that the pot is not full of small spices.

4.Fill the pot with water, put in the boiling water to wash the lamb, add all the green onions, ginger, seasonings and the above ingredients.

5.Bring to a boil over high heat, simmer over low heat for about 1 hour to an hour, chopsticks can be easily inserted until it is not too bad, according to the degree of age and tenderness of the mutton, you can add white radish to absorb oil and remove the flavor at this step.

6.Remove the bones while it is hot, and remove it at this time if you don't like the fat, and then wrap it in a piece of gauze, I wrap it into a cylindrical shape, a little more tight, if you can't wrap it tightly, you can also press a heavy thing on the lamb overnight, it will be very firm, and you can also put it in the refrigerator to refrigerate.

7.It opened the next day, and the organization was very tight, which was great.

8.Cut the knife into thin slices so that it doesn't break at all, and serve with your favorite sauce.

Just don't be too old.

The most particular thing is the seasoning!

Hui people generally make white cut mutton, method: put the mutton in cold water to soak for 2 4 hours, then pick up and put it in the cooking pot to add water, flood the three fingers of the meat, filter the foam after boiling, after no foam, add salt, feel that the broth is a little light and salty, cook for half an hour, and then put in grass fruit, white pepper, pepper, fresh ginger and green onions, dried red pepper, garlic. After adding the seasoning, start to simmer for a few hours, if you feel that the meat is not too rotten, you can also extend the time, think it suits your taste, take out the mutton and let it cool and cut it.

Ingredients: 2500 grams of mutton (fat and lean).

Seasoning: 15 grams of star anise, 10 grams of salt, 3 grams of cloves, 200 grams of soy sauce, 10 grams of [cumin seeds], 50 grams of sugar, 10 grams of cinnamon, 50 grams of rice wine, 3 grams of tangerine peel, 25 grams of shallots, 50 grams of ginger, 25 grams of sesame oil, 10 grams of Sichuan pepper.

Gastronomy practices. 1.Cut the lamb (goat meat) into rectangular cubes 20 cm long, 13 cm wide and 5 cm thick, rinse together with 2 bones;

2.Put star anise, cloves, cinnamon, peppercorns, fennel seeds, and tangerine peel into a small white cloth bag, tie the bag mouth, and make a spice bag;

3.Wash the green onion and ginger, pat the ginger loose, and tie the chives in the knot;

4.Put the wok on medium heat, add 2000ml of water to heat, put the mutton bones at the bottom of the pot, put the spice bag in the middle of the tube bones, put the mutton on it, and then put in the green onion, ginger and refined salt, soy sauce (wozi soy sauce), rice wine, sugar, boil together, change to a slight fire and simmer for 40 minutes;

5.Take a 1-meter-square piece of clean white cloth, spread it on the cutting board, and place the boiled mutton pieces in the middle of the white cloth and wrap them;

6.Then use a thick wooden board weighing about 25 kilograms, which is also square, press it on top of the wrapped mutton, press it for 10 hours, and then take it out;

7.Cut the pressed mutton pieces into rectangular slices 5 cm long, 3 cm wide and cm thick, stack them on a flat plate, stack them into an ingot-shaped, and brush them with sesame oil.

Leg of lamb, preferably hind leg of lamb. White-cut mutton is one of the most distinctive dishes in the Chinese cuisine of Hubei cuisine, and the white-cut mutton is made of mutton as the main ingredient. The sauce is rich in flavor and has a unique flavor.

The best choice of mutton is Hubei Changyang goat, which is of good quality, delicate meat, less gas, and delicious. To make this dish, you should choose the leg clip, which has a lot of lean meat and fine meat.

Method: After the mutton is washed, put the boiling water in the pot to blanch the blood water and then wash it, put it into the container, add the Beijing onion, ginger, rice wine, white radish and refined salt, steam it in the basket until the mutton is crispy, take it out, remove the Beijing onion, ginger and white radish, put it aside to cool a little, and put it in the refrigerator to be cold. Take a wok and heat it with sesame oil, add sugar, monosodium glutamate, pepper and sweet sauce, stir-fry and season slightly, and put it on a plate for later use.

Take out the lamb, cut it into thin slices with a knife, put it in a basin, dip it in the spice in the dish and serve.

Method 2: Wash the mutton, add green onions, ginger, and radish to the mutton first. Wash the lamb with warm water to remove the blood foam from the lamb.

Change the water from the new water, add the green onion, ginger and peppercorns and bring to a boil. Reduce the heat to low and simmer until the lamb is crispy. Pick out the lamb and put it in a container, then press a weight on the lamb and refrigerate it overnight.

The next day it was a complete piece. Add ginger foam to light soy sauce, dark soy sauce and water to make a dipping sauce. Lamb slices can be eaten with dipping sauce.

The lamb should be simmered on low heat until crispy, so that it will not be too hard to eat. The weight on the boiled lamb is to make the lamb more tightly bonded to each other, and the slow-cooked lamb will also stew out the gum in the sheepskin, and the adhesion will be better. Add a little cold boiled water to the dipping sauce to reduce the saltiness of the soy sauce.

Mutton is a very important meat ingredient in life, and beef, pork is listed as the three major livestock meats, the taste of mutton is heavy, because the sheep is born with a smell, but as long as it is processed well, it will make the mutton mellow and fragrant. There are many ways to eat mutton, among which hand-cut mutton is the most classic and the most casual. Let's take a look at which part of the hand-cut lamb is better?

I hope you can find out.

It is best to have a sheep hind leg, delicate, the ratio of fat and lean is appropriate, and the lamb loin can also be selected at home, with less oil and tenderness, and low requirements for knife work. The lumbar fossa is suitable for stewed and eaten. The steaming clear water mutton hot pot uses sea rice, crab roe, green onion and ginger as the bottom of the pot, and the old-fashioned copper hot pot grilled with charcoal is heated quickly and the temperature is constant.

Compared with induction cooker hot pot, the meat from copper hot pot is more tender.

Hand-cut lamb comes in five different shapes, so here's how to do it:

1. Slicing. The meat is frozen in the refrigerator for a few hours until the surface freezes before cutting. In this way, the thin slices of shabu mutton can be cut, and the kitchen knife must be sharp so that it can be cut thinly.

The slices should be cut in reverse, that is, cut on the side of the silk, cut against the grain, do not press the meat with the palm of the hand, the heat of the palm will soften the frozen meat, and press the meat with two or three fingers.

2. Cut the lamb rolls.

Wrap tightly in plastic wrap and place in the freezer compartment of the refrigerator. Wait until the meat has been completely frozen, then take it out, tear off the plastic wrap, use a knife or other multi-functional scrub you bought, and cut it down piece by piece to make a lamb roll.

3. Cut into cubes. Cut crosswise, cut off the long fibers, do not cut along the fiber tissue, this will become unflavorful, and you can't chew it.

4. Dice it. The mutton is cut into strips first, and then the strips can be cut into diced mutton, and the stewed mutton is cut into dices, because the stewing time is long, it is convenient to taste, and the hot pot is sliced and eaten with the shabu.

5. Shredding. The lamb is first cut into thin slices, and then the thin slices are shredded, and if you shred, you can see the texture of the meat and cut it along the line, which has the advantage that it will not break when cooking.

The practice of white cut lamb:

1. When choosing mutton, the surface of the mutton is ruddy, shiny, elastic, a little dry in appearance, and it is not sticky to the touch. White-cut lamb is best served with lamb shank; Soak the washed mutton in clean water for about 2 hours, and change the water several times in the middle, so that not only can the blood water in the mutton be soaked out, but also the smell can be removed.

White-cut lamb is best served with lamb shank;

Soak the washed lamb in water for about 2 hours.

2. Put the soaked mutton into the pot, add cold water to boil the mutton and blanch the water, when the water boils, there will be a lot of foam gathered on the water, then turn off the fire and pour out the hot water in the pot; After the hot water in the pot is discarded, rinse the blood foam and flocculent on the lamb with warm water.

Put the soaked mutton in a pot, add cold water and bring it to a boil.

Rinse the blood foam and flocculent on the lamb with warm water.

3. Re-add water to the pot and put the mutton, the amount of water should be no more than the mutton; When the heat boils, the soup in the pot is very clear and not turbid, and the foam becomes very small, so gently skim it out with a spoon; Pour some rice wine into the pot.

Add water to the pot and put the mutton in no more water than the mutton.

The foam also becomes very small, and gently skimmed out with a spoon.

Pour some rice wine into the pot.

4. Add ginger slices, green onions, and tangerine peel (if there is no one at home, you have to use fresh orange peel instead); Then add pepper, cumin, cinnamon, star anise, bay leaves and other spices to add flavor to the mutton and remove the smell; Add two tablespoons of salt and bring to a boil over high heat; Then change to low heat, cook for about an hour, the cooking time is determined according to the amount of mutton and the quality of the meat, and cook until the mutton can be gently inserted with chopsticks.

Add ginger slices, green onions, and tangerine peel (if you don't have one at home, you have to use fresh orange peel instead).

Sichuan pepper, cumin, cinnamon, star anise, bay leaves.

Add two tablespoons of salt and bring to a boil over high heat;

Cook until the lamb can be gently inserted with chopsticks.

5. Do not soak the boiled mutton in the soup, take it out and put it in the refrigerator to refrigerate, so that the mutton becomes firm, and it should not be crushed when cutting.

Remove and refrigerate.

6. The cut mutton can be dipped in garlic paste, cumin, and spicy sauce, and put on a plate.

500 grams of hemp sheep hind leg meat with skin, 100 grams of white radish, 20 grams of rice wine, 20 grams of ginger, 20 grams of shallots, 10 grams of tangerine peel, 10 grams of dried chili pepper, 5 grams of Sichuan pepper, 5 grams of fennel, 3 grams of ginger rice, 15 grams of spicy millet, 30 grams of Maggi fresh, 2 grams of sesame oil.

Preparation method: 1. Scrape and wash the skin of mutton, soak it in cold water for 4 hours, blanch it, remove it and wash it, put it into a pot of water with white radish, add ginger pieces, green onion knots, and rice wine to boil over high heat, skim off the foam, add tangerine peel, dried chili pepper, and Sichuan pepper, simmer over low heat for 2 hours until the meat is crispy, remove and cool, refrigerate in the refrigerator for 5 hours, slice and put on a plate;

2. Mix the spicy minced millet with ginger rice, Maggi fresh, and sesame oil into a dipping water, and serve together.

Comments: Refreshing and not greasy, dipping fresh and spicy.

Qianbei hemp sheep: one of the three excellent local goat breeds in Guizhou Province, mainly produced in Renhuai and Xishui in the north of Guizhou, and also distributed in the southwest of Chishui, the northwest of Zunyi, the south of Tongzi and the northeast of Jinsha. Its most important feature is that the meat is delicious and tender.

<> "White Cut Mutton. Method:

1.Wash and blanch the mutton, and skim off the foam.

2.Take out the mutton, put peppercorns, spices, bay leaves and cherry, astragalus, green onions, ginger slices, chili peppers and other seasonings, add a suitable amount of water, and simmer in a pressure cooker for 25 minutes.

3.Once cooked, remove the slices.

4.Pour hot oil on shallots, minced garlic and sesame seeds, and add light soy sauce and sesame oil to make a sauce.

5.The sliced lamb is dipped in the sauce, and it can be fragrant in one bite.

Kiss Kujing to make white-cut mutton with goat meat is delicious lamb is a very popular food to make a hole, and there are many people who don't like to eat, just because the smell of lamb is too heavy, but there is no brisket, why buy it again? The best mutton is to bring a little smell, mutton is a kind of warm food, can go to the cold, can also make up for the body's deficiency, pure dry in the autumn and winter diet can choose braised mutton, mutton soup, white cut mutton, etc., in many mutton practices, the most popular is white cut mutton, because you can taste the tenderness of mutton, plus the mutton soup is also delicious, when the weather is cold, drink a bowl of hot mutton soup, the whole person is warm. I hope I can help you, I wish you a happy life and all the best <>

Hello, glad to answer for you.

1.In a pot under cold water, bring to a boil, skim off the floating dust and add dried chilies, peppercorns, spices, fennel seeds, etc.

2.A few hawthorns can be boiled together to remove the smell of mutton (or you can put radish, which also has the effect of removing the smell of mutton) 3Simmer for 1 and a half hours on low heat (the actual amount of time can be adjusted according to the age and quantity of mutton).

4.After cooking, take out the mutton and let it cool, and it is better to refrigerate it for half a day. Take out the slices, dip them in salt and pepper and eat them, and serve them with coriander and the like.

Hope it helps you and have a great day!

Lamb (lean) 2500 grams.

Accessories. 100 grams of lamb chops.

25 grams of tangerine peel.

25 grams of shallots.

25 grams of sesame oil.

3 grams of cloves. 10 grams of Sichuan peppercorns.

10 grams of salt. 10 grams of cinnamon.

Fennel seeds [cumin seeds] 10 grams.

Star anise 15 grams.

100 grams of ginger.

100 grams of sugar.

200 grams of soy sauce.

50 grams of cooking wine.

Steps to make white-cut lamb.

1.Fresh lamb leg meat that meets the requirements of health inspection is selected as the raw material for processing.

The selected lamb is then cut into rectangular cubes 20 cm long, 13 cm wide and 5 cm thick. Wash well and wash the lamb ribs at the same time.

Put the pot on the fire, add 2 kg of water, all the spices in the raw materials are packed in a gauze bag, put the lamb ribs on the bottom of the pot, put the spice bag, the mutton is stacked on the bag, it is comb back shaped, the ginger is loosened, the green onion is knotted and refined salt, soy sauce, cooking wine, and liquor are put into the pot together, boil over high heat, and then change to a slight fire, cover and simmer for 40 minutes, and keep the block shape of the meat piece intact when cooked.

Spread a 1-meter-square white cloth on the board, put the boiled meat pieces on the white cloth neatly and wrap it, and then press the same square wooden board, the board weighs 25 kilograms, presses, and after about 10 hours, it is good.

The pressed pieces of meat are cut into rectangular slices 5 cm long, 3 cm wide and 3 cm thick, stacked into a plate, and folded into an ingot.

6.After the lamb is folded, it is immediately brushed with small grinding sesame oil to make the finished product.