How do you make lamb more tender? How to roast lamb to be tender

After entering the winter, many families eat mutton more and more times, because mutton is warm, it can resist the wind and cold and can also replenish the body, is a good ingredient for winter tonic, but mutton is a kind of meat that is easy to make people cold, because it itself has a smell of mutton, and then it is very easy to get old when making mutton. So how should we make mutton so that it tastes better.

How do you make lamb more tender?

The "old" mutton made is a lot of sad people. But that's okay, I'll share a little method with you. That is, you can pay more attention to pickling.

1. Before making mutton, we first put the mutton into the seasoning to marinate, then add an appropriate amount of water, stir in the same direction with chopsticks, until the added water is absorbed by the mutton, and then pour in a small spoon of cooking oil, and then stir evenly, marinate it a little, and the mutton will be more tender, mainly, because adding water when marinating will make the mutton more tender. Since the lamb sucks in the water, don't let it out, so salad oil is added.

Lock in water. <>

2. In addition, you can also add an appropriate amount of tender meat powder when marinating mutton, which will also increase the tender taste of mutton.

3. When frying mutton, the oil temperature can be 5 into heat, and it must not be too high, if it is too high, it will be easy to fry the mutton.

Next, let's take stir-fried mutton as an example to tell you about the specific production method.

Stir-fry lamb. Ingredients: lamb, green onions, light soy sauce, pepper.

Oyster sauce, sugar.

Edible oil, starch, chicken powder, tender meat powder, light soy sauce, cooking wine.

Vinegar. Step 1: Clean the prepared lamb and cut it into small slices for later use, and cut the green onions into chopped green onions. Put the lamb into a small bowl, add light soy sauce, pepper, oyster sauce, sugar, chicken powder, tender meat powder, starch, stir well, then add two spoons of water, stir in the same direction with chopsticks, until the water is absorbed by the lamb, and then add the prepared cooking oil.

Step 2, heat the oil in the pot, when the oil is 5 hot, pour the marinated mutton into it and slide it until it is 7 minutes cooked, then add green onions, light soy sauce, cooking wine and continue to stir-fry, and wait until the meat slices are cooked, add a little vinegar, and we can get out of the pot.

The practice of stir-fried mutton is actually not difficult, as long as the mutton is processed well, it can be fried, and it is very delicious and delicious stir-fried mutton.

Prepare fresh mutton, first use cooking wine to remove the fishy smell, then add cornstarch and knead well, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, add onions to stir-fry to make the fragrance, then add mutton and stir-fry evenly and add seasonings.

First of all, we prepare the mutton, clean the mutton, cut it into the plate, then add the appropriate amount of condiments and additives, marinate it for about half an hour, then put it in the pot, then add the appropriate amount of water, cook it for about 20 minutes, the mutton is very tender, and it is very delicious.

If you want to make lamb tender and delicious, take a look at the following points.

Whether the mutton is marinated first and then roasted, or directly freshly roasted, avoid turning it frequently when roasting, as it is easy to dry and lose oil.

Roast slowly over low heat, roast mutton can not be too anxious, the fire is easy to burn, and the taste is bitter after eating. In the process of roasting, if there is a lot of lean meat, you can brush more oil, not too much, just an appropriate amount, and if there is cooking oil, you can brush the oil appropriately. Fat and thin can rely on their own oil, and when they wear sticks, fat and thin are interspersed with each other.

Roast evenly. Marinated lamb can be appropriately marinated with a little tender meat powder. Directly roasted mutton, sprinkle at the end, wait for the mutton to change color slightly and roast until seven mature and start sprinkling, sprinkle the material slightly to the fragrant.

How to grill is not too important, the important thing is that the meat quality is the first, no matter how it is grilled, it is not so important, the charcoal barbecue taste has some woody aroma, and the burnt taste is particularly strong.

Ingredients: skewers soaked in advance, lamb, salt, sugar, 1 4 onions finely chopped, chili flakes, cumin powder.

Method 1: Cut the mutton into pieces, slightly add salt and sugar, chop 1 4 onions, put chili noodles and cumin powder, mix well and taste for 2 hours. Skewer the lamb pieces with a bamboo skewer.

2. Put tin foil on the baking tray, put the lamb skewers, bake at 200 degrees for 20 minutes (take it out when you are 10 minutes halfway, brush the meat skewers with some mutton fat, turn it over, continue for 10 minutes, and it will be good after 20 minutes.)

1 Buy lamb chops first, the fresher the better;

Lamb chops are best not too lean and not too fat, and the ones with a layer of meat and a layer of oil are the best.

If someone says that there is a smell of mutton after roasting, it must be a problem of sheep, not a problem of craftsmanship, the fresher the ingredients, the purer the taste.

2 Soak in a basin of water.

As long as you make meat, there is this step, the meat is relatively thin, there is not much blood, and it will be fine for a while;

If the meat is thicker, then soak more, I took a picture of the lamb chops this time a little thinner, but it doesn't affect it.

3 Don't prepare five-spice powder for Sichuan peppercorns, it's not so much to do, cut half a green onion, a few slices of ginger, and live together; More and less casual.

4 Put at least half a pot of water in the pot, put cold water into the pot, put the lamb chops in, put the green onion and ginger, sprinkle 1 porcelain spoon of salt, cover the pot after boiling over high heat, and simmer over medium-low heat for about 40 minutes;

The salt is sprinkled according to the amount of meat, a little more, and because some of it is in the soup, it is not particularly salty.

During this time, a lot of time, smelling the meat, you can do anything, just be careful not to stick to the pot.

5 Remove and drain.

6 If you're like me, and you're afraid of too much fat, take away the fat that is too much.

Just go roughly, since you have chosen the lamb chops, then we want this oil fragrant, reluctant to throw the oil remember to cut it into small dices, after baking it is particularly fragrant, too large a piece of oil will be careful to fill the mouth with oil, haha!

7 Start by preheating the oven.

8 Take out the baking tray and spread it with foil, and arrange the lovely lamb chops.

Grab a large handful of cumin grains, a large handful of cumin powder, and a large handful of white sesame seeds in a bowl, mix well, pick up a brush, of course, it is okay to sprinkle it with your hands, sprinkle the material on each lamb chop, turn it over and continue;

I like to put more, I don't like to put less.

Note: If you don't put enough salt when you cook the meat just now, then sprinkle some salt when sprinkling, I didn't put it, and the taste is just right.

The little fat rolls at the bottom of the bowl at the end.

9 Put in the oven at 200 degrees for 15 minutes, this depends on the thickness of your lamb chops to change yourself. For fatter ones, extend it for about 5 minutes.

Ingredients: 300 grams of lamb (hind legs), 2 green onions.

Excipients: 1 tablespoon starch.

Seasoning: 1 2 tsp salt, 1 tbsp vinegar, 5 cloves of garlic, 2 tbsp cooking wine, tbsp light soy sauce, 1 tbsp Sichuan pepper powder, 1 tbsp sugar, 2 tbsp vegetable oil.

Method Soak the mutton in water in advance (soak it for a while, you can change the water a few times in the middle, and you can not soak it if you don't have time), and then squeeze out the water with a kitchen paper or disinfectant towel, 2Remove the fascia and cut into large slices with a top knife (cut off the shredded meat; It can be slightly frozen and then cut to make it thinner).Add Sichuan peppercorns, light soy sauce and starch.

Grasp well and marinate for about 10 minutes. Finely chop the garlic and cut the green onion diagonally into thin slices about 5 cm long, 3Start the wok, add 2 tablespoons of vegetable oil after the pot is hot, when it is 7 hot, add the mutton, quickly fry until the mutton changes color, and immediately put out the oil control for later use, 3

Leave the bottom oil in the pot (you can also add a little more oil, you can save oil with a non-stick pan), add the minced garlic, and simmer until fragrant. Add the shredded green onions and continue to stir-fry over low heat until the green onions are slightly soft and fragrant. Add the mutton, add the cooking wine at the same time, turn to high heat, and quickly stir-fry evenly, 4

Add sugar and stir-fry evenly. Finally, add a few drops of balsamic vinegar. Add a pinch of salt to taste, stir-fry evenly, and serve.

Cooking skills In addition to stir-frying minced garlic and shredded green onions, the rest of the steps should be kept on high heat to ensure that the lamb is tender and smooth;

2. When marinating mutton, add Sichuan pepper powder, which can effectively remove the fishy smell of mutton. If not, you can also use some allspice powder or pepper.

Sauerkraut-fried lamb.

Ingredients: 200 grams of sauerkraut, 200 grams of mutton, 1 red pepper.

Excipients: vegetable oil, salt, 10 grams of light soy sauce, 5 grams of ginger, 2 grams of Sichuan pepper powder, 1 gram of chicken essence.

Method Wash the sauerkraut, wash it several times and cut it into strips, you can also cut it into pieces, wash and cut the red pepper into strips, 2Wash and cut the mutton into strips, mix well with light soy sauce and pepper powder, add a little dry starch and mix evenly, then add a little sesame oil or olive oil and mix evenly and marinate for a few minutes to taste, 3Hot pan cold oil, hot oil 7 into, fry the minced ginger to make the fragrance, add mutton strips to quickly stir-fry evenly out of the water after the coarse, add pepper powder, quickly stir-fry, fry until the color changes color and pick up, not long fry, but also fry in the pot again, 4

Heat the pan again with cold oil, the oil is hot for 8 years, stir-fry the sauerkraut evenly out the water, stir-fry for about 2 minutes, and fry the sour aroma of the sauerkraut, which is very important, this dish depends on it to taste, 5Under the chili, stir-fry the sour and hot taste, fry the good mutton strips on the stool, stir-fry evenly, add a little salt, because the sauerkraut has a salt taste, do not add more, 6Add chicken essence and stir-fry evenly in the crack, if you like to eat spicy, you can add a little pickled pepper in it, stir-fry evenly and you can get out of the pot.

Cooking tips for sauerkraut-fried lamb.

Tips:

1. Sauerkraut must be fried with a sour and hot taste, and this dish depends on its fragrance, 2. If the mutton wants to be tender, it should be wrapped in pickling, so that the moisture is locked, and it is especially tender.

Gait is resistant to a sudden one.

1.Boil cloves, cardamom, sand kernels, cinnamon, cumin, spices, grass cardamom, cinnamon branches, tangerine peel, danpi, galangal, dried ginger, cinnamon, wolfberry, angelica and pepper to make a seasoning liquid.

Step two. 2.Soak the selected pieces of lamb in a seasoning solution with salt and beer.

Step 3. 3.Drizzle the soaked pieces of lamb, dip the dried pieces of lamb in starch paste, and roll them on with breadcrumbs and sesame seeds.

Step Mu stool suddenly.

4.Put the boiled pieces of lamb in hot oil and fry them until golden brown, and sprinkle the fried pieces of lamb with cumin, pepper and paprika.

Fried mutton with green onion is the most common way to eat mutton, we need to prepare the ingredients, an appropriate amount of mutton, we need to prepare two green onions, a spoonful of crushed garlic, an appropriate amount of light soy sauce, three spoons of starch, an appropriate amount of sugar, a small amount of Sichuan pepper powder, an appropriate amount of salt, a small amount of cooking wine, and an appropriate amount of aged vinegar.

First of all, we must clean the prepared mutton, we remove all the blood stains on the mutton, and then choose to use warm water to clean the mutton several times repeatedly to confirm that the mutton is all clean, and then it can be fished out. After taking it out, you need to put it in a bag, put it in the refrigerator, and freeze it for half an hour. Wait until it's almost hard to freeze.

This will make the lamb easier to cut. After that, we take out the lamb and cut it into large slices and set it aside. After removing the roots of the green onions.

Cut the remaining green onions into green onion pieces and set aside. We need to put the cut mutton directly into the bowl, add an appropriate amount of peppercorn powder to the bowl, and also need a small amount of light soy sauce, an appropriate amount of starch stirred, and marinate for about ten minutes to remove the smell of the mutton. Pour an appropriate amount of oil into the pot, and when the oil is burned to seven or eight percent hot, we put the marinated mutton directly into the oil pot, stir-fry for a while, then turn to medium heat and start to stir-fry slowly, see that the mutton begins to change color, and you can take it out when it is fried.

After taking it out, we control all the oil in the lamb and set it aside. Then pour an appropriate amount of oil into the pot, when the oil is burned to eighty percent hot, add crushed garlic and green onions to stir-fry, and when the fragrance is stir-fried, you can put the mutton slices that we fried before into the oil pot together, continue to add a small amount of sugar in the pot, and also need an appropriate amount of cooking wine, a small amount of balsamic vinegar and an appropriate amount of salt to taste, stir-fry for a minute on high heat and you can eat it out of the pot.

Braised lamb. It is said to be a very nourishing dish.

Material. 600 grams of mutton, 400 grams of white radish, 150 grams of carrots, 15 peppercorns, 40 ml of vegetable oil, half a green onion, appropriate amount of ginger, 6 cloves of garlic, 25 grams of tempeh hot sauce, 350 ml of beer, 200 ml of water, 5 ml of dark soy sauce, 10 ml of light soy sauce, 4 grams of sugar, 2 grams of salt, 1 gram of pepper, spice packet (1 large material, 1 grass fruit, 3 bay leaves, 1 cinnamon, 10 peppercorns, 5 chili peppers, 3 red dates, 5 tangerine peels).

Method. 1.Wash the mutton and soak it for more than 30 minutes to remove the blood; Cut the green onions into sections; sliced ginger and garlic; Both carrots and white radishes are cut into 2 cm cubes.

2.Wash and drain the lamb and cut it into 2 cm cubes; Pour water into the pot, add mutton pieces and 15 peppercorns, bring to a boil over high heat, skim off the foam and cook for another 1 minute, remove and drain the water, and wrap the spice packet.

3.Heat a wok over medium heat, pour in vegetable oil, stir-fry the green onions, ginger and garlic until fragrant, then add the lamb pieces and stir-fry until they change color.

4.Set the mutton aside, add the tempeh hot sauce, stir-fry a few times to bring the red oil, stir-fry evenly with the mutton, then pour in beer and water until the mutton is submerged, add dark soy sauce, light soy sauce, sugar and spice packets, change to high heat and bring to a boil.

5.After boiling, change to low heat and simmer for about 50 minutes, then add salt to taste, finally add white radish pieces and carrot pieces, change to medium heat and simmer for about 15 minutes, until the soup is thickened, add some pepper.

Stir-fried lamb with green onions. It's definitely an appetizer.

Ingredients: 500 grams of lamb slices, 50 grams of green onion slices, vegetable oil, soy sauce, salt, monosodium glutamate, water starch, cooking wine, pepper, sesame oil.

Method. 1.Marinate the lamb slices with water, starch, salt, cooking wine and pepper for 5 minutes; Put vegetable oil in the pot and cook until it is 50% hot, put the mutton slices into the pot and fry until it changes color, remove and drain the oil.

2.Heat the bottom oil in the pot, add the green onion slices and stir-fry until fragrant, put in the smooth fried meat slices, stir-fry a few times, add soy sauce, monosodium glutamate, cooking wine, stir-fry evenly, and drizzle a little sesame oil.

Cumin lamb. Material.

300 grams of mutton, 50 grams of bamboo shoots, 1 egg (take egg white), cumin, vegetable oil, cooking wine, salt, sugar, monosodium glutamate, shredded chili pepper, dry starch, water starch, sesame oil, fresh soup.

Method. 1.Wash the lamb, slice it, add egg whites and dry starch and grasp well.

2.Put the pot on the fire, pour an appropriate amount of vegetable oil and boil until it is hot, fry the mutton slices and change color, and then put the bamboo shoots and fry them slightly.

3.Add shredded chili pepper, salt, sugar, monosodium glutamate, cooking wine, cumin, fresh soup, stir-fry until flavorful, thicken with water starch, and drizzle sesame oil.