Various practices of sheep lungs???????????? It is said that the title is better to be longer .

Right. The black is blood, and the white lungs should be normal cripples.

If it's black, it's going to be bloody.

To say delicious, cut into slices and stir-fried with sharp peppers, it is especially delicious.

Sheep lungs are not very tasty, we deal with them very cheaply here.

1. Raw materials: lamb lung, bell pepper, green pepper, cooking wine, green onion, ginger, oyster sauce, seafood soy sauce, salt, garlic, potato starch, sugar, Huadiao wine.

2. Practice steps: wash the sheep lungs, soak them for more than 4 hours, and change the water once in the middle half an hour. Put cold water into a pot, heat and blanch, add cooking wine, green onion and ginger. After the water boils, skim and remove the foam, and rinse again with warm water.

3. Put the water into the pot again and cook. Destroy the trillion slices for later use.

4. Cut the bell peppers, green onions, ginger and garlic for later use.

5. Put an appropriate amount of vegetable oil in a cold pan, heat and add green onions, ginger and garlic and stir-fry until fragrant.

6. Add the sheep lungs and stir-fry evenly, and add the Huadiao wine after 2 minutes to remove the smell and increase the freshness.

7. Add seasoning sauce: mix with wine, seafood soy sauce, sugar, oyster sauce and salt. Add bell peppers and baby green chillies and stir-fry. Add a small amount of potato water starch to thicken before removing from the pot to increase the bright color.

Ingredients: 200 grams of woolly celery, 200 grams of cooked sheep lungs.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, 5 grams of light soy sauce, 2 spicy skins, 1 gram of chicken essence.

1. Wash the celery, remove the leaves and cut into sections.

2. Wash and cut the red pepper into oblique sections, mince the ginger, soak the spicy skin in cold water and wash and chop into mincing.

3. Add peppercorns to the cooked lamb lungs with water, boil for a while, scoop up, cool and cut into strips.

4. Heat the pan with cold oil, add minced ginger, spicy skin, and red pepper and stir-fry until fragrant.

5. Add lamb lungs, pepper, light soy sauce, celery, and chicken essence and stir-fry evenly.

6. Remove from the pot and put it on a plate, and the fried lamb lungs can be made.

Stir-fried and delicious.

1. Ingredients: celery, cooked lamb lungs Excipients: vegetable oil, salt, light soy sauce, ginger, red pepper, pepper, spicy skin, chicken essence, peppercorns.

2. Wash the celery, remove the leaves, and cut into sections.

3. Wash the red pepper and cut the oblique section, cut the ginger into minced pieces, soak the spicy skin in cold water and wash it and cut it into minced 4, boil the cooked sheep lung with water and peppercorns.

5. Cool and cut strips.

6. Stir-fry the minced ginger, spicy skin, and red pepper in a hot pan to bring out the fragrance 7, add the lamb lungs and stir-fry evenly.

8. Add pepper.

9. Stir-fry with light soy sauce.

10. Add hairy celery.

11. Add hairy celery.

12. Add chicken essence and stir-fry evenly.

13. a finished product.

1.After blanching the sheep lungs, remove them;

2.sheep lung slices;

3.Slice the green onion and slice the garlic;

4.Soak the dried red pepper until soft and cut it into sections, and cut the green pepper obliquely;

5.Heat oil in a hot pan, add green onion and garlic and stir-fry until fragrant;

6.Then add red pepper, salt, pepper powder, ginger powder, drizzle with soy sauce, stir-fry evenly;

7.Add the lamb lungs and stir-fry for a while;

8.Add the green peppers and stir-fry well.

Tip 1: After blanching the sheep lungs, remove them;

2. After frying the chives and garlic, fry the red peppers, and then add the lamb lungs and stir-fry for a while, smooth and tender.

Introduction: In our daily life, we all know that regular consumption of some mutton has a lot of benefits for our body, in fact, sheep lungs are rich in protein and trace elements, regular consumption has many benefits for our body, let's learn about the practices of sheep lungs.

Sheep lungs. Method:

Spicy fried lamb lungs:

Ingredients

Sheep lungs (1 piece) Shuifa magnolia slices (50g) Shuifa black fungus (50g) Green and red peppers (4 pieces).

Seasoning

Rice wine (to taste), salt (to taste), ginger and garlic (to taste).

Kitchenware

Wok. 1. Prepare the accessories. Black fungus and magnolia slices are soaked in advance.

2. All accessories are sliced for later use.

3. One cooked lamb lung.

4. Cut off all the trachea inside.

5Cut 2 mm thick slices and wash them twice with water.

6Then put rice wine and ginger shreds in boiling water, blanch again, remove and set aside.

7Put a little oil in a pot, stir-fry the ginger and garlic until fragrant, and 8 add all the accessories and stir-fry over high heat.

9Put in the blanched lungs.

10Add salt and rice wine.

11. Continue to stir-fry over high heat for about a minute.

Haggis soup:Ingredients

Lamb's head (800g).

Seasoning

Lamb lungs (50g) Sheep fat intestine (large intestine) (50g) Sheep heart (50g), lamb tripe (50g), coriander (100g), green onion (60g), ginger (30g), garlic (white skin) (50g), salt (15g), monosodium glutamate (3g), pepper (1g), cooking wine (25g), vinegar (15g).

Kitchenware

Not. 1. Fill the trachea of the sheep lung into clean water, flush the water to pour out the sewage in the lungs, repeat many times, until the sheep lungs are white, and use a knife to cut horizontally and straight on each lobe of the lungs, and penetrate into half. Squeeze out the liquid water, rinse it with water, put it in the pot to "get out of the water", boil, remove the blood foam, wash it, cut it into long squares 4 cm long and cm wide, then put it in the pot and cook it for a few minutes, soak it in water and set aside;

2. Rub the large intestine and belly of the sheep with salt to remove mucus and belly oil impurities, put them in a pot of boiling water and cook for a few minutes, scrape off the white liquid from the lamb belly, cut the sheep intestine into 2 cm long segments, and cut the lamb belly into pieces 3 cm long and 2 cm wide; Cut open the sheep's heart, remove the blood, put it in the pot and cook for a few minutes, remove the slices; Remove the hair from the sheep's head, boil in a pot of boiling water for 10 minutes, remove the skull, remove the sheep's face, tongue and ears, cut the sheep's head meat into pieces 5 cm long and centimeter wide, and cut the ears and sheep's tongue into thin slices;

3. Put all kinds of haggis, 20 grams of green onion knots (knotted), 25 grams of ginger pieces (slices), etc. in a clay pot, add water to boil, remove foam, add rice wine, cover and simmer over low heat for 3 hours, remove ginger and green onions, add salt, pepper, 40 grams of chopped green onions (cut flowers), 5 grams of minced ginger (minced), minced garlic, minced coriander, etc., and serve on the table.

Everyone wants their health to be healthy, but if you want to make the body healthy, we must arrange our diet reasonably, eat more foods that are good for the body, through the understanding of what the practice of sheep lungs is, we usually eat mutton while not ignoring sheep lungs, because its nutritional value is also very rich.

2 yuan of sheep lungs, 8 cents of garlic sprouts, this way, delicious!

1. Mutton soup with lamb lungs. Ingredients: 150 grams of lamb lungs, 200 grams of mutton (lean).

Excipients: 3 grams of cinnamon. Seasoning

3 grams of salt, 1 gram of monosodium glutamate, 10 grams of cooking wine. Method: Wash the lamb lungs and mutton and cut them into pieces for later use; Add an appropriate amount of water to the casserole, add the lamb lungs, mutton pieces, and cinnamon to cook; until the mutton and lamb lungs are fully cooked; Add an appropriate amount of salt and a little MSG and cook for a while.

2. Stewed lamb lungs with ephedra root. Ingredients: 50 grams of ephedra root, 1 sheep lung. Method: Take fresh sheep lungs and wash them, add water to stew with ephedra root, add a little salt to taste, after cooking, take out the sheep lungs, cut them into strips, and eat them with meals.

3. Stewed lamb lung with lily and sea cucumber. Ingredients: 200 grams of sheep lungs, 12 grams of lily, 8 grams of sea cucumber, 8 grams of lotus seeds, 3 dates.

Method: Rinse the lamb lungs repeatedly and cut them into medium pieces. Soak and wash the lily, sand cucumber, and lotus seeds, and remove the stamens from the lotus seeds.

Put the ingredients in a stew pot, add 1 bowl of semi-boiling water, cover the stew pot, and simmer over water. Simmer over high heat for 30 minutes, then over medium heat for 50 minutes, then simmer over low heat for 90 minutes. Remove the residue and put in a little cooked oil, salt and monosodium glutamate, salty and light.

The delicious recipe for sheep lungs is as follows:Ingredients: 3 banana zucchini, 240 grams of sheep lungs, several green garlic roots, 20 grams of vegetable oil, 15 grams of light soy sauce, 15 grams of oyster sauce, appropriate amount of salt, a little chopped green onion.

Steps: 1. Wash three banana zucchini.

2. The sheep lungs were bought and cooked, and they were cleaned again.

3. Clean the green garlic.

4. Cut the banana zucchini into cubes of one centimeter.

5. Cut the lamb lungs into cubes of one centimeter.

6. Finely chop the green garlic.

7. Pour oil into the pot and stir-fry the chopped green onion until fragrant.

8. On low heat, add the lamb lungs, stir-fry to change color, and the water will evaporate slightly.

9. Add an appropriate amount of salt, light soy sauce and oyster sauce according to taste, and stir-fry evenly.

10. Add diced banana zucchini and stir-fry for one minute.

11. Put in the minced green garlic and stir-fry evenly to remove from the pot.

12. Tender bright yellow, with reddish brown, collides with new deliciousness.