How to eat boiled mutton fat and how to use boiled mutton fat?

The preparation of roasted eggplant in mutton fat.

Ingredients: eggplant, tomatoes, green peppers, mutton fat, salt, sugar, soy sauce, minced garlic.

Method: Peel and wash the eggplant. Cut the eggplant into triangular pieces.

Cut the tomatoes and green peppers into cubes. Heat the sheep fat in a pan. Add the eggplant and fry it until cooked.

Fry all the eggplants in batches. Put oil in a pan, add tomatoes and stir-fry. Add the green peppers and stir-fry until medium-rare.

Add the fried eggplant, add salt, sugar, and soy sauce and stir-fry. Add minced garlic, turn off the heat and stir-fry evenly, and then remove from the pan.

Preparation of spicy mutton fat.

Ingredients: mutton fat, vegetable oil, Sichuan pepper, star anise, cumin.

Method: First put the fatty mutton fat into the stir-fry pot to refine, just like refining lard, refining the oil to remove the oil residue, and then add an appropriate amount of vegetable oil. Salad oil or peanut oil and the like are fine, and vegetarian oil is added to make the spicy mutton fat not hard and loose.

Add Sichuan pepper, star anise, cumin and fry over low heat to bring out the fragrance, then remove the oil from the heat, turn off the heat and wait for the temperature of the oil to drop slightly, then put in the chili noodles and stir well, and after cooling, it becomes spicy mutton fat. If the oil temperature is too high, it will burn the chili noodles, so wait for the oil temperature to decrease slightly before adding the chili noodles.

The preparation of fried rape in sheep's tail oil.

Ingredients: sheep fat, baby rape, vegetable oil, minced ginger, chopped green onion.

Method: Slice the quick-frozen sheep's tail oil, cut the rape into sections, pour vegetable oil into the pot, add minced ginger and green onion and stir-fry, put in the mutton fat and stir-fry, pour in the small rape when it squeaks, stir-fry on fire, put in refined salt monosodium glutamate, and add sesame oil to enhance the flavor after cooking.

The preparation of fried long beans in mutton fat.

Ingredients: sheep fat, long beans, red pepper, lamb, vegetable oil.

Method: Cut the long beans into small cubes, cut the red peppers into cubes, slice the mutton, pour vegetable oil into the pot and fry the diced chili peppers, then put in the sheep fat slices and stir-fry with the beans, and stir-fry until fragrant.

The preparation of lamb plate noodles.

Ingredients: mutton fat, refined salt, rice wine, monosodium glutamate, rock sugar, dried red pepper, flour, salt, alkali, corn starch, baby cabbage.

Method: Select the best mutton fat and put it in the pot, add the spices in ingredient 2, boil slowly for about 30 minutes, and after the spices are fully flavored, remove them with a colander. Continue to heat the pot at low oil temperature, put in the dried red pepper to make it fragrant, and when the oil color gradually turns black, then put the 3 cm square piece of mutton that has been cut into it, and boil it over fine heat for about 30 minutes, and finally add refined salt, rice wine, monosodium glutamate, rock sugar, etc. to make the soup.

After the soup is ready, add a small amount of boiling water to the pot. Mix the dough with fine flour and cold water, and tie the dough twice with a pinch of salt and alkali and set aside. Pack the cornstarch in a cloth bag, cut the dough into rectangular pieces about 8 cm long and 2 cm wide, then pat with cornstarch, and finally place it on an iron plate and cover it with a damp cloth and set aside.

Take the prepared dough one by one, roll it into slices with a dough pin, take 10 12 dough sheets and put them in your hands, fall them the iron plate, throw them into the pot of boiling water after they have grown, wait for the water to boil again, and then put in the small cabbage that has been prepared. Use a colander to remove the cooked noodles and vegetables, then put them in a yellow iron porcelain bowl and pour a portion of the prepared soup stock.

Lanton fat is sweet, warm, non-toxic, and has the functions of replenishing deficiency, moisturizing dryness, dispelling wind, and dissolving poison. There are many ways to eat mutton fat, mutton fat can be scrambled eggs, and it has the effect of promoting milk, but the specific effect varies from person to person. Mutton fat can also be fried rice, it has a high nutritional value, but it should not be used too much, and it can be fried with some vegetables.

Or make it into mutton fat and roast eggplant, wash and peel the eggplant and cut it into pieces, then put in an appropriate amount of mutton fat to melt, fry the eggplant and put it in, and then take it out and stir-fry with the tomatoes. It can also be made into a small snack, or stir-fried vegetables with mutton fat, or fried beans with mutton fat. However, it should be noted that lanolin should not be eaten more at a time, and the main components of lanolin are triglycerides of oleic acid, stearic acid and palmitic acid.

If you eat too much, it will get hot, so you should usually pay attention to the amount of mutton fat you eat.

The method of boiling mutton fat is as follows:

Step 1: Cut all the bought mutton fat into small pieces (if the mutton fat bought is not too clean, it is best to cut and clean it) to facilitate boiling oil, heat the pan, put the mutton fat in the pot and turn on medium heat, and slowly the bottom of the pot will have clear oil overflowing, which is the animal fat forced out of the fat, and keep boiling until the mutton fat block is all squeezed dry.

Step 2: Remove the lanolin fat cubes immediately after they are squeezed dry to avoid the burnt dry smell and affect the taste of the clear oil for a long time, (the squeezed lanolin cubes here can be drained in other containers, and the remaining oil can be chopped and finally put into the finished product, or it can be used as an additive for pet food).

After all the oil residue is removed, turn on a low heat to lower the oil temperature, and when the oil temperature drops, put the green onion and ginger spices into the oil and fry them over low heat (in order to increase the compound fragrance, but also to further round the circle to remove the smell of mutton fat), and after the green onion and ginger are fried to golden brown, remove all the ingredients and discard them.

Step 3: Next, put the chili sauce into the oil, turn on medium heat to heat the oil, pay attention to stirring the bottom of the pot to avoid pasting the bottom, wait for the oil to boil and turn to medium-low heat and continue to boil for 20 minutes, during which the bottom should be stirred frequently.

When the chili sauce turns from bright red to dark red and you can smell the mellow aroma of mutton fat, you can add some cooking oil and two spoons of chicken essence (cooking oil is too hard and inconvenient to take in order to avoid mutton fat from condensing in winter, and chicken essence is to improve freshness) and boil for another five minutes.

Introduction to lanolin

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 extracted from the tissues containing fat near the internal organs of sheep and under the skin, and is prepared by boiling in a cavity.

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

It can be used to make mutton fat cakes and is made as follows:

Ingredients: 100g flour.

Excipients: appropriate amount of pepper, appropriate amount of salt, appropriate amount of green onion, appropriate amount of sesame seeds, appropriate amount of mutton fat.

Steps: 1. Prepare the ingredients.

2. Put some salt in the flour and add an appropriate amount of warm water.

3. Knead into a smooth dough, cover with plastic wrap and let rise for 20 minutes.

4. Wash and chop the green onions.

5. Roll out the dough into pancakes.

6. Brush with an appropriate amount of mutton fat and sprinkle with some salt.

7. Sprinkle with pepper and chopped green onions.

8. Roll up from top to bottom.

9. Roll into a ball.

10. Roll out into pancakes.

11. Brush with some oil and sprinkle some white sesame seeds.

12. Put the mutton fat in a frying pan, heat the oil, and put in the pancakes.

13. Fry on medium heat until golden brown on both sides.

14. Slice and eat.

The boiled mutton fat can be used for stir-frying, because the main components of mutton fat are oleic acid, stearic acid and palmitic acid triglycerides, which are fat-containing tissues near the internal organs and under the skin of sheep, and these tissues are not harmful to the human body. And people who eat more mutton fat are not easy to get angry.

Lanton fat is a very high nutritional value of oil, and the raw materials of boiling contain a lot of sheep offal, these substances are composed of fat, like a lot of oleic acid, palmone acid, stearic acid and the like are rich in sheep fat, through boiling, we can extract the fatty amines, fatty acids and lubricating oil in sheep fat.

Sheep fat can be used as an ingredient in cooking.

The steps to boil the lamb are as follows:

Ingredients: lamb plate oil, chili pepper, salt.

2. Remove from the pot, add the mutton oil, boil until thick, and the wisdom needs to be stirred constantly.

3. Then prepare the chili noodles and put an appropriate amount of salt.

4. After the mutton fat is boiled, let it stand for a while and splash it on the chili noodles.

5. At this time, you need to stir well with chopsticks and let it cool.

6. Finally, put the cold posture before it becomes mutton fat, and pour out the cold cherry blossoms.

It can be used to make mutton fat cakes and is made as follows:

Ingredients: 100g flour.

Excipients: pepper.

Appropriate amount, appropriate amount of salt, appropriate amount of green onion, appropriate amount of sesame seeds, appropriate amount of mutton fat.

Steps: 1. Prepare the ingredients.

2. Put some salt in the flour and add an appropriate amount of warm water.

3. Knead into a smooth dough and wrap it with plastic wrap.

Cover and let rise for 20 minutes.

4. Wash and chop the green onions.

5. Roll out the dough into pancakes.

6. Brush with an appropriate amount of mutton fat and sprinkle with some salt.

7. Sprinkle with pepper and chopped green onions.

8. Roll up from top to bottom.

9. Roll into a ball.

10. Roll out into pancakes.

11. Brush with some oil and sprinkle some white sesame seeds.

12. Put the mutton fat in a frying pan, heat the oil, and put in the pancakes.

13. Fry on medium heat until golden brown on both sides.

14. Slice and eat.