How to make a good pot of muttonWhat ingredients do you need to make mutton? What ingredients do you

Lamb hot pot. Material.

Mutton, cooking wine, rock sugar, Lao Gan Ma spicy sauce, ginger, green onion, dried chili, tangerine peel, dried lotus root, dried figs, red dates, garlic, Sichuan pepper, bay leaves, cinnamon, star anise, grass fruit, cumin, dark soy sauce, oyster sauce, light soy sauce, salt.

Method 1: Boil the water, add green onions, ginger, cooking wine, put in the mutton pieces, blanch for a few minutes, remove the mutton and wash the blood;

2. Add an appropriate amount of oil to the pot, add rock sugar, Lao Gan Ma spicy sauce, ginger, green onion, dried chili, tangerine peel, garlic, Sichuan pepper, bay leaf, cinnamon, star anise, grass fruit, cumin and stir-fry over low heat, put in the scalded mutton and stir-fry for a few minutes, spray in cooking wine;

3. Add an appropriate amount of dark soy sauce, stir-fry well to color, then add an appropriate amount of light soy sauce, oyster sauce, dried lotus root, dried figs and red dates and continue to stir-fry evenly;

4. Add boiling water that overflows all materials at one time;

5. Bring to a boil over high heat, turn to medium-low heat and simmer for 1-2 hours, simmer until the meat is rotten and fragrant, add a little salt to taste.

Tips: 1. It is best to choose mutton with fat and thin, slightly bone, fatty and delicious, and small taste;

2. All kinds of ingredients can be matched by yourself, spices, red dates, etc. can partially remove the unique smell of mutton, please add as appropriate;

3. When stir-frying mutton, spray cooking wine while it is hot, and the alcohol can take away part of the unique smell of mutton while being heated and volatilized.

4. For stewed meat, it is best to add enough water at one time, and do not add water halfway (it really doesn't work, add boiling water), otherwise the taste will be greatly reduced;

5. It is best to put the seasoned salt last, so as not to shrink the meat, not to stew, spicy sauce, dark soy sauce, light soy sauce, oyster sauce, salt have a salty taste, please pay attention to the amount, so as not to be too salty.

There are ready-made ingredients to sell ah 1,2 quick money I bought mutton by the way. It's better than blending it yourself, as long as you're not a professional chef.

If you are interested in hot pot, try the mutton in clear water, with a bowl of garlic and a little spicy sauce, and dip it to eat. I can't say it, saliva.

I'll talk about my own mutton method: 1. First of all, cut the mutton into small pieces, be sure to drain it. Open the oil pan and put the chopped green onion and ginger to fry the fragrance, put the drained mutton and stir-fry the fragrance, add dark soy sauce and oil consumption to continue stir-frying, add water to boil, put in star anise, spices, bay leaves, etc. and simmer slowly, and finally add salt to taste before eating, which is braised in the red.

2. Cut the mutton into small pieces and drain it in water. Put the chopped green onion and ginger in the oil pan to fry the fragrance, then put the mutton and add a little cooking wine, stir-fry for a longer time, add boiling water to boil and simmer slowly, add garlic (the middle of the garlic is broken, and then cut into a small section shorter than the little nail) before eating, a little coriander, and salt are added according to your taste. 3. If there are mutton bones in the hot pot, use the mutton bones to make soup, and the rest are the same as the hot pot restaurant, or use the second method, boil a little longer, and put the mutton slices in the shabu when eating.

How is the lamb hot pot made, those ingredients are needed.

Hello kiss The base of the production hall is the mutton hot pot that needs to be stir-fried, and you can add some rice wine when stir-frying, so that the mutton hot pot will not be so heavy, and the mutton hot pot needs to be fried in the process of making mutton hot pot, and you can add some rice wine when stir-frying, and the smell of mutton hot pot will not be so strong. If you add soy sauce, you should add it after the ingredients are preheated, so that the ingredients will be more colorful. In addition, sesame oil is also indispensable when making mutton hot pot, which can not only have the effect of fragrance, but also reduce the smell of mutton.

When making mutton hot pot, you should add enough water at one time, and do not add water halfway, which will affect the taste of the ingredients. If the soup decreases during the process of eating mutton hot pot, you can also add an appropriate amount of hot water. When eating mutton hot pot, try to put the salt last, which can prevent the mutton from becoming tight and eating badly.

And also pay attention to the amount of salt used to avoid being too salty. Ingredients for mutton hot pot: butter, salad oil, Pixian bean paste, cooking wine, mash, Ziba sea pepper, ginger, garlic, Sichuan pepper, tempeh, rock sugar, chili noodles, green onions, chicken essence, monosodium glutamate, salt, pepper.

Mutton hot pot dipping sauce: sesame sauce, garlic paste, tofu milk, sesame oil, red oil, leek flowers, light soy sauce, seafood soy sauce, millet pepper, spicy sauce, Sichuan pepper, sesame seeds, etc. Lamb hot pot side dish:

Green vegetables: winter melon, loofah, mushroom, lotus root, callus white, bamboo shoots, choy sum, rape, cabbage, spinach, chrysanthemum, endive, carrot, bok choy, white radish. Fungi:

Enoki mushrooms, fresh mushrooms, oyster mushrooms, shiitake mushrooms. Beans: bean bubbles, bean skin, frozen tofu, dried tofu skewers, oil gluten, etc.

Meat dishes: cuttlefish balls, chicken balls, chicken, ham slices. Dry goods:

Yuba, fungus, powdered skin, etc.

The ingredients and methods of mutton hot pot are as follows:

Ingredients: fresh lamb, carrots, green onions, orange peel, Sichuan pepper, ginger, dried chilies, cinnamon, star anise, mutton hot pot base.

Method: Clear soup mutton hot pot needs to prepare an appropriate amount of mutton, some star anise, dried chili, green onions, ginger, garlic, prawns, dried ginger, peppercorns and salt, first put all these ingredients together in the pot, add an appropriate amount of water and boil over high heat, and then change to low heat and cook slowly for 30 minutes.

Then add the right amount of salt, cook until the aroma is strong, and the base is ready, just put the lamb in and cook it or cut the lamb into thin slices and eat it while heating.

Nutritional value of mutton hot pot:

Mutton hot pot can allow the body to obtain sufficient calories, make the ability to resist severe cold stronger, and can also protect the stomach wall, increase digestive enzymes, repair the gastric mucosa, and make the digestive function of the spleen and stomach better, which has a very good effect on anti-aging.

Mutton hot pot also contains very rich nutrients, which have a good effect on improving the problems of qi and blood deficiency, anemia, asthma, bronchitis, tuberculosis, waist and knee soreness, malnutrition, physical weakness, and cold intolerance after production.

Ingredients: 200 grams of lamb.

Ingredients: 300 grams of radish, 100 grams of black fungus, 50 grams of shiitake mushrooms, 150 grams of vermicelli, 200 grams of green vegetables, 50 grams of oil gluten, 7 red dates, 2 garlic.

Operation steps: 1. Cook the mutton in a pot under cold water for more than 5 hours until the mutton is soft and rotten.

2. Soak the fungus and shiitake mushrooms in advance and slice the radish.

3. Take the electric hot pot, pour the soup and mutton into the pot, add fungus, radish, mushrooms, red dates, boil over high heat, and simmer for 20 minutes.

After a few minutes, add the oil gluten and vermicelli continue to cook.

5. Vegetables and other easy-to-cook ingredients are finally put into the pot and boiled.

6. Turn off the heat and eat directly.

Use water for mutton hot pot. Put some of this peppercorns, um, and green onions, and then carry out the main hot pot, and use this sesame sauce for dipping.

Or you buy lamb, boil it and make a soup base, and then eat it with other vegetables and lamb, which is very good!

You can also buy hot pot base ingredients and make your own soup base!

You have to look for mutton from Ningxia, in fact, I am from Ningxia! We make lamb and it's delicious.

Ingredients: 500 grams of mutton, 100 grams of bean bubbles, 2 pieces of bean skin, 100 grams of vermicelli, 100 grams of baby cabbage, 5 shiitake mushrooms, 2 spinach, 50 grams of green vegetables, 50 grams of coriander, 1 bag of hot pot ingredients, 1 piece of ginger, 4 garlic cloves, appropriate amount of water, 25 ml of rice vinegar, appropriate amount of orange peel.

Operation steps: 1. Add water to the pot, put the mutton, pour in the rice vinegar and orange peel and cook together.

2. Cook for about 5 minutes, remove the mutton and put it on a plate.

3. Take another special pot for hot pot and put it on the induction cooker, put the distributed cylinder into the middle of the steamer, add water again, and put mutton, garlic cloves, ginger, and hot pot ingredients.

4. Cover the pot, turn on the induction cooker, and cook the soup over low heat for 2 hours.

5. 15 minutes before the end of the program, turn on the steamer and add vermicelli, bean bubbles, bean skin, and shiitake mushrooms to cook together.

6. Cook for 8 minutes and add baby cabbage and greens.

7. After cooking for 5 minutes, add spinach and coriander and cook for 2 minutes before serving.

Ingredients and ingredients for mutton hot pot: mutton, cooking wine, rock sugar, Lao Gan Ma spicy sauce, ginger, green onion, dried chili, tangerine peel, dried lotus root, dried figs, red dates, garlic, Sichuan pepper, bay leaves, cinnamon, star anise, grass fruit, cumin, dark soy sauce, oyster sauce, light soy sauce, salt.

In the production of mutton, we should pay attention to its production methods, different production methods, so that its nutritional retention is very different, so if you want it to be more nutritious, the production method is also to make a good choice, mutton hot pot practice encyclopedia, mutton hot pot is the favorite of many people, and in the retention of mutton nutritional elements, there are also a lot.

There are many good ways to make mutton hot pot, so according to our own preferences, we can also choose different ways to make it, so that when we make and eat, we love this kind of food even more.

Preparation of ginseng mutton hot pot:

Ingredients: Ingredients: 1000 grams of mutton. Ingredients: 150 grams of Shuifa Yuba, 75 grams of Shuifa fungus, 150 grams of sheep cabbage, 20 grams of coriander, 20 grams of ginseng.

Seasoning: 35 grams of cooking wine, 4 grams of refined salt, 3 grams of monosodium glutamate, 3 grams of sugar, 30 grams of green onion and ginger, 1000 grams of broth, 30 grams of chili oil, seasoning package (4 grams of Sichuan pepper, star anise, tangerine peel, 5 grams of cinnamon, 1 gram of bay leaves, cloves), 10 grams of sesame oil, 50 grams of marinated shrimp oil.

Method: 1. Blanch the mutton in a pot of boiling water and remove it.

2. Put the mutton in the pot, add enough water, add 20 grams of cooking wine, seasoning packets, green onions, and ginger slices and cook until cooked and removed.

3. Cut the lamb into small pieces. Cut the bean curd and coriander into sections. Cut the cabbage into small slices.

4. Put the stock into the pot, add the ginseng and cook over low heat for 10 minutes, pour it into the hot pot, and add the mutton pieces.

5. Add cooking wine, refined salt, sugar, green onion, ginger juice, monosodium glutamate, sesame oil to boil, add coriander, chili oil, marinated shrimp oil, etc.

Features: The soup is fresh and the meat is rotten, the fragrance is hot, and the taste is salty and fresh. This dish has the effects of greatly replenishing vitality, nourishing the spleen and lungs, calming the mind and intellect, and quenching thirst.

The above is a good choice in the practice of mutton hot pot, not only so that the nutritional elements of mutton have not been destroyed, but also have a good effect on the absorption of nutrients in the human body, it is a very worthy choice of delicacies, and in the suitable people, there are a lot.

Actually, as long as there is a good "tahini recipe" for hot pot? Our 1:1 blend with ready-made tahini is ready to go.

Cooking wine to remove the fishy smell, other spices and condiments can be seen by their own preferences.

Ingredients: 100 grams of refined oil, 5 grams of ginger, 5 grams of garlic.

5 grams of green onions, 20 grams of monosodium glutamate, 20 grams of chicken essence.

20 grams of cooking wine, 5 grams of pepper.

3000 grams of white soup, salt to taste.

Slice the ginger and garlic, and cut the green onion into a "horse ear" shape.

Angelica cut into 4 mm thick slices.

Wash the mutton, cut it into 3 cm square pieces, put it in the soup pot and boil it, pick up the wok and put it on the fire, heat it with oil, put ginger and garlic slices, green onions, stir-fry until fragrant, mix with white soup, put mutton, monosodium glutamate, chicken essence, pepper, cooking wine, angelica, boil, put salt, remove the foam, and pour it into the pressure cooker.

That is, fry the sugar, add spices, put water to taste, and press it in a pressure cooker, and press it for a longer time.

Boiled mutton seasoning has:

1. Green onion and ginger. Green onion and ginger are the most commonly used fishy seasoning, the taste is light, the fishy effect is good, and it is warm, and the stewed mutton is added to add some to ward off the cold. At the same time, the green onion and ginger will not affect the original taste of the mutton, and the meat and soup after stewing are original and very delicious.

2. Licorice. A good way to remove the mutton is to use licorice and green onion and ginger together, which can remove the smell of mutton and maintain the special flavor of mutton.

3. Tangerine peel. Tangerine peel has a faint fragrance, which is a good helper to remove the fat, and the key is fast and can also dissolve the greasy at the same time, so that the mutton is relatively light and refreshing, fragrant but not greasy. To get rid of greasy, you can use a year's tangerine peel.

4. White pepper.

Pepper is also a good spice for fishing, divided into 2 kinds of black pepper and white pepper, black pepper is suitable for cooking fishy beef, and Qindong white pepper has greater medicinal value, can strengthen the stomach and dispel cold, can also increase appetite, help digestion, and promote sweating, so eat stewed mutton in winter, be sure to add some white pepper, you can use white pepper.

The details are as follows:

1.The seasonings that need to be put in the stew of mutton include green onions, ginger, garlic, rice wine, star anise, Sichuan pepper, grass fruit, bay leaves, tangerine peel, dried orange peel, etc., which can be used to improve freshness.

2.You can also put salt, pepper, light soy sauce, chicken essence, aged vinegar, sugar, dark soy sauce, oil consumption, etc., which can be used for seasoning, and can also be used to taste hawthorn, orange peel, sugar cane, mung beans, red dates, etc., which can be used to remove the fish.

3.When stewing mutton, salt should be put last, because early salt will reduce the umami of mutton soup, and may also make the meat quality of mutton become tight, and the taste will be bad.

Introduction of lamb stew

Mutton stew is a home-cooked stew with fat mutton as the main ingredient, which is mainly a delicacy in the northwest region, especially in Shaanxi, Gansu and Ningxia, and the most famous in northern Shaanxi. A bowl of hot mutton soup in the cold winter not only makes the whole person comfortable, but even the cold body begins to slowly warm up.

The stewed mutton in Ningwu, Shanxi Province has another flavor compared with other places. The method is: chop the mutton into three-pointed pieces, boil the pot of boiling water and put it in a pot of cold water, then cut the washed carrots into pieces, put them in the mutton pot, with soy sauce, salt, green onions, ginger slices, cumin, peppercorns, and then put the pot on the hot fire to heat, and then change to warm water after boiling, stew until ripe.

When stewing mutton, pay attention: do not pour out the water after blanching the mutton, skim off the foam is a clean soup, the soup is the essence of mutton boiled, before adding mutton, add a little water, the most taboo of stewed mutton is to add water in the middle of the stewed mutton.