Do you dare to be interested in sheep scorpions, is sheep scorpions scorpions?

Ingredients: 500 grams of sheep backbone, 2 green onions, 8 slices of ginger, 45ml of soy sauce, 10 grams of sugar, 8 grams of salt, 1 cinnamon, 15 peppercorns, 10 dried chili peppers, 30ml of cooking wine, 3 cloves, 4 bay leaves, 1 ginger, 2 grass cowards. Method:

1. Chop the sheep's tail bone into 4-5 cm segments, add water to cover the surface, and add 5 peppercorns and 15ml cooking wine to soak for 15 minutes. Heat the water in the soup pot, put in 2 small pieces of green onions, 3 slices of ginger and bring to a boil, pour out the mutton bone water, and blanch the mutton in boiling water. When the mutton bones change color, do not turn off the fire after the water boils, turn off the fire after removing the mutton bones, and rinse them with water 2-3 times; 2. Add oil to the pot and boil it until it is hot, add dried chili peppers and peppercorns to fry the fragrance, and then put in the mutton bones to fry the water 3. After the mutton bones are fragrant, pour in cooking wine and soy sauce, add sugar and stir-fry well, and then continue to stir-fry until it turns red. 4. Then pour boiling water over the surface, put in spices such as cinnamon and ginger, boil over high heat, if there is still foam to skim clean, then cover and simmer over medium-low heat for 1 and a half hours, and finally add salt, coriander and other seasoning according to your taste.

The scorpion is actually the backbone of the sheep, the meat is not much, but it is fragrant, just like the sauce bones and duck neck that we like to eat, especially in the cold winter, a pot of hot and spicy sheep scorpion is boiled with tofu and vermicelli, there is soup, meat and vegetables, and there is a taste! I once asked a chef that the secret to the delicious taste of sheep scorpions is not to put star anise. Although star anise is also a spice, it also has the effect of enhancing flavor and removing fish, but the fragrance of star anise does not match well with sheep scorpions, and I always feel that the taste is not right when stewed, so if you want to stew delicious sheep scorpions, don't put star anise; Other spices are more common, but the amount should not be too much, otherwise it will easily lose the flavor.

In fact, there are many brine raw materials are not only spices, but also Chinese herbal medicines, we can also buy them in Chinese medicine stores, but don't buy too much at a time, and they need to be packaged separately, otherwise it is easy to cross the flavor after a long time, or the taste is lost; The taste of mutton is a bit tangy, in addition to blanching in advance, soaking in pepper water can well remove the smell, but after soaking, be sure to drain the blood. When stewing mutton, you can put a little more green onion and ginger, if you can't eat too spicy, the dried chili pepper can not be cut, but I personally still like the spicy taste, the more you eat, the more flavorful! How much soup can be adjusted according to your own preferences, if you only gnaw the bones, you may wish to thicken the soup, if you also want to shake some vegetables, especially vermicelli, vermicelli, noodles, etc., the soup should be wider and leave more, so that the vegetables have a taste.

Hello Kiss is happy to answer this question for you. Is the sheep scorpion a scorpion, dear, have been waiting for you to inquire as follows: No.

Sheep scorpion refers to the keel part of the sheep with a very fresh taste of filial piety, that is, the vertebrae, with back meat and spinal cord, one by one, because of its cross-sectional appearance like the shape of a scorpion, so it is commonly known as the sheep scorpion. Sheep scorpion is low in fat, low cholesterol, high in protein, rich in calcium, and easy to absorb, so it has the reputation of "the king of calcium supplementation". Sheep scorpion is a Lu dish, the main material is a complete sheep vertebrae with loin and spinal cord, because its shape is similar to the scorpion, so it is commonly known as the sheep scorpion.

Sheep scorpions are often used to make clear soup hot pot, which is delicious. After a long time of stewing, the sheep scorpion is conducive to promoting the absorption of calcium and achieving the effect of calcium supplementation. Therefore, the elderly can alleviate osteoporosis clusters; Middle-aged food can nourish and beautify; Juvenile food can strengthen the brain and increase height, and has obvious curative effects on chronic colitis, gastritis, tracheitis and other symptoms.

During the Kangxi period, King Naiman accidentally ate a stewed lamb backbone, which resembled a scorpion, so he named it "sheep scorpion" and used it as a recipe for the house, and later spread it to the people.

Sheep scorpion is actually a common name, which refers to the extremely delicious keel part of the sheep's body, that is, the vertebrae, with back meat and spinal cord, one by one. Because it has three prongs in cross-section, it is probably a "Y" shape, which looks like the shape of a scorpion, so it is commonly known as a sheep scorpion.

Sheep scorpions are low in fat, cholesterol, high in protein, and rich in calcium. It is easy to absorb, nourishes yin and kidneys, and beautifies and aphrodisiacs. It is often used to make clear soup hot pot, and it is delicious.

Sheep scorpion can become a kind of cheap food snacks, the main raw materials are the most nutritious and delicious sheep keel on the sheep - with tenderloin and spinal cord from the neck to the tip of the tail of the complete sheep vertebrae, the sheep keel of the section by section from the cross-section, into the "Ya" shape, and the "Yazig" below, there is a small fork, this is the shape of the scorpion, "sheep scorpion" is named for this.

What is a "sheep scorpion"? The delicacy of sheep and scorpions is easy to learn, and delicious is king.

Busy 2 hours, enjoy 2 minutes.

Is a sheep scorpion a sheep or a scorpion?

The sheep scorpion is the sheep beam, because its shape resembles a scorpion, so it is commonly known as the sheep scorpion. Sheep scorpions can often be used to make clear soup hot pot, which is delicious. Sheep scorpions are low in fat; Low cholesterol; Hypoglycemia; Protein; Rich in calcium. It is easy to absorb, nourishing yin and kidney, nourishing beauty and yang.

The sheep scorpion is the backbone of the sheep, because it resembles a scorpion, all of them are called sheep scorpions.

It is a blood clot that clots from the blood of sheep.

The sheep scorpion is the back bone of the sheep, because its shape resembles a scorpion, so the people of Beijing and Tianjin call it the sheep scorpion. Lamb nut hot pot is a traditional delicacy in old Beijing with a long history, and the main ingredient is the most nutritious and delicious sheep keel on the sheep - the lamb vertebrae with tenderloin and spinal cord. The sheep keel of that section by section looks from the cross-section, into the shape of the word "Ya", and below the "Ya zigzag", there is a small fork, this is the shape of the caramel, "sheep scorpion" is named for this.

If you want to talk about the origin of sheep and scorpions, it has to be traced back to the Kangxi period. I remember that it was the Mongol prince Naiman, who once came back from hunting and smelled the fragrance in the backyard. After asking the subordinates, I found out that it was the new cook who stewed the lamb backbones for the subordinates.

When you taste it, it's delicious. Then the shape of the spine resembled a scorpion, so it was named "sheep scorpion" and used as a recipe for the house. As a result, it later spread to the people.

The sheep scorpion is the spine of the sheep! Something to do! It's okay to eat!

It's particularly delicious, I don't know if there is one in Beijing.

Sheep scorpions mainly refer to the vertebrae of sheep. Sheep belt scorpion is a Lu dish, the main material is a complete sheep vertebrae with loin and spinal cord, because its shape is similar to the scorpion, so it is commonly known as the sheep scorpion. The sheep scorpion of the deficit tribe is often used to make a clear soup hot pot, which is delicious.

There are more bones in the backbone of the sheep, but there is often some meat in the gaps between the bones, and the meat picked out of the bones is also very delicious to eat, and we know that eating some mutton in the raw and bad work is very good for the body.

Sheep scorpion is not a delicacy developed over the years, speaking of sheep scorpion food, in fact, its history is very long, as early as the Kangxi period, someone found the sheep scorpion this food, and it was named after the sheep scorpion during the Kangxi period, in addition to the sheep scorpion is a warm food, so this is also one of the reasons why everyone loves sheep scorpions.

Sheep scorpion is a Lu dish. The main material of the sheep scorpion is a complete sheep vertebrae with loin and spinal cord, which is commonly known as the sheep scorpion because of its similar shape to the scorpion. Sheep scorpions are often used to make clear soup hot pot, which is delicious.

Sheep scorpion is a traditional Chinese food, and it can occupy a place in the highly competitive catering market in Beijing.

After the water in the pot is boiled, put in the chicken essence silver spine and a small amount of salt, and then turn the stove down and stew over medium heat, about half an hour later, open the lid of the pot to see, prick it with chopsticks, if it can be pierced into the mutton, it means that the sheep scorpion has been cooked, at this time, adjust the stove fire to low heat, stew slowly, it takes about an hour, and then adjust the stove fire to a slight fire, and then stew for about another hour, you can eat.

Precautions1. Put less salt at the beginning, because if the taste is light when eating, you can add more salt, and if you put too much salt at the beginning, the meat will not be easy to stew.

2. Put the lamb leg bones in the pot of stewed lamb scorpions, which can make the taste of the sheep scorpion more fragrant.