How to press the white cut mutton more and more tightly How to heat the white cut mutton when it is

Ingredients. 1 leg of lamb.

1 white radish.

Accessories. Dried chili peppers to taste.

Sichuan peppercorns to taste. Star anise to taste.

Fennel seeds to taste.

Appropriate amount of bay leaves. 2 green onion segments.

Cooking wine to taste. Steps.

1.Prepare a fresh leg of lamb;

2.Prepare the spices and put all the spices in a small bag, so that the spices do not float everywhere in the brine juice;

3.Wash the leg of lamb and blanch it with boiling water to remove the blood;

4.Fill a pot with hot water and blanch the bloody leg of lamb, and add green onions, spice packets and an appropriate amount of cooking wine;

5.Bring to a boil over high heat, turn to medium heat and cook for about 20 minutes, then add the white radish;

6.Continue to cook, poke the leg of lamb with chopsticks, and you can almost turn off the fire as soon as you poke it;

7.Cook until the mutton is crispy and soft, remove and take out the lamb bones while hot;

8.Then put it back in the pot until the mutton cools, remove it from the container, cover it with plastic wrap and put it in the refrigerator for one night;

9.The next day, take out the slices and serve them with the prepared sweet noodle sauce or hot sauce.

Tips: 1) In addition, the soup stock for boiling white-cut mutton can be used underneath or add some coriander to taste, which is also quite good;

2) There are many ways to eat white cut sheep farms, and you can also slice them while they are hot, and pouring the sauce is also very refreshing.

3) Boiling white radish together can remove the smell of mutton, and the stewed soup is delicious. Kill two birds with one stone!

4) The time to cook the mutton depends on the age of the mutton.

I suggest that you can just put it in the microwave and heat it up, about two minutes or so, and the white cut lamb will become very hot.

Mutton is a delicacy that many friends like, and there are many friends who don't like it because of its smell, but if the mutton has no smell, then why should you eat mutton? Therefore, it is best for mutton to have a little smell, and mutton is warm, it can dispel cold and replenish the body.

Void is very suitable for autumn and winter to eat, and the common practice of general families is braised mutton.

Mutton soup and white-cut mutton, etc., among the many mutton practices, the favorite is the white-cut mutton, because you can eat the umami of the mutton itself, and the soup that has been boiled mutton is also delicious, and when the weather is cold, a bowl of hot mutton soup will warm the whole body.

Today I will share with you the method of the family version of white-cut mutton, don't underestimate this white-cut mutton, if you want to make it delicious, there are skills.

The first thing is to choose mutton, if you can buy lamb ribs, the whole piece of lamb ribs for white-cut lamb tastes the best, there is skin and meat and mutton fat, and the mutton fat is not particularly much, and the meat on the ribs tastes more delicious.

The second point is that it is not recommended to chop the mutton and cook it when making white cut mutton, as large as you can, because cooking the whole meat together can better lock the juice in the meat, and it will be more delicious when cooked.

The third point is also a very important point is the use of spices, when stewing mutton can not put star anise, many friends in the mutton when cooking in order to reduce the fishy smell of mutton, will add some spices, the star anise is a common one, usually in the stew of pork and beef put star anise effect is very good, but when stewing mutton can not add star anise, star anise will make the mutton become no umami, and there is a sweet feeling.

The spices for boiling mutton can be simpler, ginger slices are the most commonly used, and angelica can be used.

It is not only a spice but also a medicinal herb, and it is a good partner of mutton in the eyes of chef Hengbi, it has the effect of removing the smell and removing the fat, and the flavor of mutton is fragrant, but it will not destroy the taste of mutton; Pepper has white pepper.

And black pepper, boiled mutton is commonly used white pepper, pepper has a spicy taste, it can play a role in removing the smell and increasing the flavor, the most common white pepper in the family is white pepper powder, with these three spices, not only to ensure the color of the soup but also to increase the flavor to the fishy effect.

Pay attention to the meat quality of the white-cut mutton made by these three points, the soup is delicious, you can do more at a time, eat and cut, and it can be put for several days normally, which is very convenient, and friends who like it can try it.

<> "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.

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.

<> "White Cut Mutton. Features] This dish is delicious and refreshing, not greasy, and is a delicacy with wine.

Raw materials] one pound of mutton; rice wine three coins; 2 green onions; sugar for a penny; two slices of ginger; sweet noodle sauce; Five money; garlic two coins; one point of monosodium glutamate; coriander three coins; Sesame oil five cents.

Production process] After the mutton is washed, put water in a pot of boiling water to blanch the blood and then wash it, put it into a container, add Beijing onions, ginger, rice wine, white radish and refined salt, steam it in the basket until the mutton is crispy, take it out, remove the Beijing onions, ginger and white radish, put it aside to cool a little, and put it in the refrigerator to be cold.

2.Take a wok and heat it with sesame oil, then add sugar, monosodium glutamate, pepper and sweet sauce, stir-fry and season slightly, and put it on a plate for later use.

3.Take out the lamb, cut it into thin slices with a knife, put it in a basin, and serve it on the table with the seasoning in the plate.

The practice of white cut lamb:

White-cut mutton is very delicious, and friends who want to learn can learn it in this experience and cook it yourself!

Tools Raw Materials:

Leg of lamb (30 pounds) Appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, 2 star anise, appropriate amount of Sichuan pepper, appropriate amount of dried chili, appropriate amount of rice wine, appropriate amount of fennel seeds, appropriate amount of salt, appropriate amount of hawthorn.

Method Steps:

1 step by step reading In a pot under cold water, after boiling, skim off the floating powder and add dried chilies, Sichuan 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).

3 Simmer 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, remove the mutton and let it cool, and put it in the refrigerator 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.

Prepare the ingredients.

Leg of lamb 1500g

Green onions, ginger, pepper, etc.

Allspice powder, vinegar.

Fresh soy sauce steps.

1.Buy fresh lamb hind leg meat.

2.Put in the green onion and ginger, do not put salt, use an electric pressure cooker, modulate to the rice button, and then wait for the voltage pot to cook, open the lid after 1 hour, do not open the lid during the period, let the mutton simmer.

3.Remove and let dry.

4.After it has cooled thoroughly, slice it, adjust the seasoning to your taste, and you can eat the mutton.

Steps to form the lamb with white cuts:

1.Remove the bones of the lamb, clean it, cut it into large pieces, then put it in water with 2 tablespoons of cooking wine and ginger slices, and put cold water into a pot to simmer.

2.After 15 minutes, remove the water and rinse it in the sink to remove the blood foam and dirt, and then remove the remaining hair on the skin.

3.Take a stew pot, put the star anise, pepper and other spices together with the mutton after the water, add enough water, to the amount of water slightly submerged in the ingredients. Bring to a boil over high heat and simmer for 1 hour.

4.Then scoop up the lamb and let it dry.

5.Slice the lamb that has been left to dry. Note that the cutter must be sharpened so that the white cut lamb is not easy to break.

<> "White Cut Mutton. With a guess-resistant material.

2 pounds of lamb hind leg meat.

Ginger to taste.

Green onions to taste.

Star anise to taste.

Sichuan peppercorns to taste.

Fennel to the right amount of Heng accompaniment.

1 dried chili pepper.

White radish 1/2.

Pork rinds 4 to 5 pieces.

Rice wine to taste.

1 handful of wolfberries.

People are greedy for the practice of cutting mutton.

Wash the mutton, boil it in cold water with the pork rinds, remove and rinse off the blood foam. If you don't have pork rind, you can leave it out, and the pork rind is to make the collagen richer and the soup more gelatinous.

Put cold water in a pot, add the processed mutton, pork skin and all ingredients to the pot, bring to a boil over medium heat and then turn to low heat. If you have a non-woven bag, put the small raw material of fennel star anise and peppercorns, and I just don't have it, so I just put it directly in the pot, so that the final processing of the soup is a little more troublesome, otherwise you can just take out the cloth bag. If there is no radish, you can put red dates or hawthorn, which mainly plays a role in removing the smell, and the red dates are more fragrant.

Cook for almost 2 hours, and the specific cooking time depends on the age and tenderness of the mutton.

After cooking, take out the lamb bones while they are hot, find a square or rectangular container, put the lamb in the container, and pour the mutton soup into the gap to fill. It is best to press the lamb with something slightly heavier to make the mutton more compact and taste better. I forgot about it this time, but I didn't forget to do it before.

Put the processed lamb in the refrigerator overnight.

When you eat it the next day, cut it into thin slices and put it neatly. Put some green leaves to decorate, do you feel very tall? I carved a round dish out of radish and filled it with barbecue sauce, and the lamb was delicious to dip in. You can also use light soy sauce with sesame oil as a dipping sauce, and the baby prefers the latter.