The method of making mutton tender, how to roast mutton to be tender

The easiest way to tenderize lamb is to add a little starch and mix well.

1 teaspoon of cumin powder, 1 tablespoon of light soy sauce, and half a tablespoon of starch

Steps:1Prepare the required ingredients, the mutton is lamb shank, with more lean meat and less fat, and it tastes fragrant.

2.Cut the lamb into even slices, not too thin, about a penny thick, then the taste will be stronger.

3.Add cooking wine, cumin powder, a little salt, starch to the mutton, grasp it well, marinate for 10 minutes, after the mutton is marinated, the fried mutton is not fishy or fat, and it is tender to eat.

4.Cut the onion into cubes and slice the pepper with a diagonal knife.

5.Heat oil in a pot, stir-fry the mutton over high heat, fry the mutton until it turns white, and then put the mutton out and set aside.

6.Add a little oil to the pot, add the minced ginger and stir-fry until fragrant, then add the onion and pepper and stir-fry together until the onion becomes slightly transparent.

7.Add the mutton, then add salt and light soy sauce, stir-fry quickly over high heat, turn off the heat, and put it on a plate.

The key to making the mutton tender is the time to put the salt, don't put salt at the beginning, wait for the mutton to change color before putting salt, so as to ensure that the fried taste is fresh and tender! Lamb Preparation:

1. Wash the mutton or lamb chops and blanch the blood with boiling water;

2. Put vegetable oil in the pot, put in the white sugar to boil the sugar, put the mutton and fry until it is colored, and pour it into the casserole;

3. Add ginger, green onion, hot water, dark soy sauce, salt, cooking wine, dried chili;

Ingredients, Sichuan pepper, licorice, cinnamon, fennel, tangerine peel, sand.

Kernels, cloves, hawthorn slices, jujubes, wolfberries, put in a clay pot L, put a spoonful of Zhuhou sauce (if you don't have it, you can leave it out);

4. Simmer for one to two hours, you can add carrots, white radish, potatoes, gluten, etc. before eating.

You can soak it in cold water, so that the mutton may become softer, the meat mutton stewed carrot is more delicious, you can have a mutton steamed bun in winter, you can also have a carrot stewed mutton, and the mutton shabu is also 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.

Tip 1: Rinse the mutton with warm water after blanching When we blanch the mutton, we should pay attention to putting the mutton in a pot under cold water. And after blanching the lamb, remember to rinse it with warm water, which is very important!

Because after the blanched mutton is washed with cold water, the mutton will be tightened, and its smell will be difficult to disperse. Tip 2: Use seasonings correctly and avoid enlargement When stewing mutton, many people think that the smell of mutton is big, so they put a lot of green onions, ginger and star anise peppercorns, which makes the stewed mutton taste very poor.

In fact, the stewed lamb is all about the original taste. The correct stew mutton soup needs to be put only 3 kinds of seasonings, one is old ginger pieces, the second is angelica slices, and the third is onion.

Many friends stew mutton, will put salt to taste when the mutton is stewed in the pot, in fact, this practice is wrong, putting salt in advance will only allow the mutton to absorb more salt, so that the meat tastes firewood, and the mutton soup tastes more salty. The correct way to do this is to simmer the lamb for 10-20 minutes and then add salt to taste. In this way, the saltiness of the salt will not seep into the mutton in advance, the mutton will not be firewood, and the mutton soup will be more delicious.

Skill 4: Control the heat of stewing Stewing mutton, the heat of stewing is also very particular. After the mutton is in the pot, it should be boiled on high heat for 15 minutes, only the high heat can cook all the nutrients of the mutton in the mutton soup, so that the mutton soup stewed out is thick and white, and the mutton is full of umami.

After simmering on high heat for 15 minutes, remember to turn to low heat and simmer for another half hour, the goal is to allow the lamb to fully ripen and make it taste better.

2. Cut the green onion into sections and slice the ginger.

3. Heat 2 tablespoons of oil, oil 7, add green onions, ginger and dried chili peppers and stir-fry until fragrant.

4. Add the mutton and fry for 10 minutes, until the skin of the mutton is slightly yellow and a little atrophied.

5. Pour in the dark soy sauce and stir-fry evenly to color.

6. Then pour in the beer, put in half the amount of sugar, the amount of sugar and salt is determined according to the sweetness of your taste, you can put a little less first.

7. Simmer for a few hours on low heat until crispy, then look at the sweetness, add sugar, and slowly thicken the soup over medium heat until it becomes a sticky paste.

I have never made this kind of mutton, only made stewed winter melon with mutton slices.

I think the lamb stew in a pressure cooker must be delicious.

Lamb tender preparation:【Lamb stew】

Ingredients: lamb, green onion, ginger, angelica, Chuanxiong, turmeric slices, salt, pepper, coriander, vinegar, cooking wine.

The specific steps are as follows:

Step 1: Cut the lamb into small pieces, put it in lightly salted water and soak for 15 minutes. The brine can soak all the blood in the mutton, which can reduce the fishy smell of the mutton. After soaking for 15 minutes, wash the lamb twice more with water, drain and set aside.

Step 2: Add an appropriate amount of cold water to the pot, add mutton and mutton bones, put in an appropriate amount of ginger slices and cooking wine, add a few green peppercorns, boil over high heat, and skim off the foam on the surface. When blanching, be sure to cool the pot under water, if you boil the pot, the cold mutton encounters hot water, the meat will retract, and the blood in the mutton will be locked in the mutton, so that the stewed mutton soup is not only not tender, but also the soup is particularly fishy.

Step 3: Take out the blanched mutton, put it in warm water, clean it again, put the mutton into the pot, add enough hot water to the pot at one time, and add an appropriate amount of green onions. Key Steps::

1 white and 2 yellow" (angelica, Chuanxiong, small yellow ginger slices), these three flavors of seasoning are warm ingredients, all have the effect of invigorating blood and qi, especially the small yellow turmeric also has the effect of driving away cold. When boiling mutton soup, adding an appropriate amount of angelica, Chuanxiong, and small yellow ginger slices can not only play a role in removing fish, but also promote blood circulation and enhance the body's ability to withstand cold.

Step 4: After the heat is boiling, open the lid, turn the heat to low and simmer for 1 and a half hours. The mutton must be cooked with the lid open, so that the smell of the mutton can be emitted with the steam. After 1 and a half hours, add an appropriate amount of salt to taste, cook for another half hour, and the lamb is cooked.

Step 5: Take out the boiled mutton, slice it into a bowl, add an appropriate amount of mutton soup, according to your taste, add an appropriate amount of salt, add an appropriate amount of pepper, add a spoonful of vinegar, sprinkle with chopped green onions and coriander, friends who like spicy food, you can also add some chili oil, and then drop two drops of sesame oil, a delicious mutton soup is ready!

When it comes to eating mutton, I'm afraid only the Mongols have experience. They have been eating lamb as a staple of their three meals a day for generations, so much so that they have developed a very unique way to eat it.

If you want the mutton to be more tender, you must control the heat well, and you can't cook it with a fierce fire as soon as it comes up, otherwise the mutton will be charred and mushy, which will make people feel disgusting when you eat it.

I said that there is a kind of seasoning that is specially used to marinate meat: eat the water (jian), when marinating, you can give a few drops, which is much better than tender meat powder

Lamb, warm sex. It can not only resist wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is known as winter tonic, popular with people.

How to keep the fried lamb tender:

1. Don't cut the outer loin of the lamb too thinly, otherwise as soon as it is put into the pot, the water will run out, and the mutton will not be tender.

2. When sizing, put 400 grams of meat, put 2 grams of baking powder, and make the mutton hair like bread.

3. After putting baking powder, be sure to beat more water, beat hard, and then put soy sauce and cooking wine; Salt and dry starch grasp well.

4. Pour in a large amount of raw oil, wrap all the mutton slices, ensure that the water does not flow out, and the baking powder should be sent for 30 minutes.

5. Put normal oil in the pot and put in the garlic slices first; Place the carrots on top of the lamb and hold them until the bottom is charred and then flip.

Through the above five processes, the taste of the lamb can be kept tender and delicious.

Material. Lamb slices, coriander, chopped chili, a little soy sauce, cornstarch, cooking wine, a little coriander, a little shallot, monosodium glutamate.

Method. 1. Mix the mutton slices with a little soy sauce, corn starch and cooking wine, wash and cut the coriander into sections for later use.

2. Heat oil in a wok, fry a little chopped shallots and shredded ginger to bring out the fragrance, pour in the mutton and stir-fry until it changes color, add chopped peppers, stir-fry the green onions, and add monosodium glutamate to taste.

3. Pour in the coriander and quickly turn it a few times to get out of the pot.

150 grams of fresh mutton, 100 grams of ginger, 1 green and red pepper, 1 teaspoon of green onion (take the white onion) seasoning, 1 teaspoon of rice wine, appropriate amount of salt, 1 teaspoon of vinegar, 1 teaspoon of chicken essence.

Method. 1. Shred mutton, ginger, green and red pepper (remove the stem), and green onion;

2. The mutton is slightly marinated in rice wine and salted for a while;

3. Boil the oil in the pot until it is hot, and stir the ginger shreds until fragrant;

4. Pour in the shredded meat, shredded chili pepper and shredded green onion together, stir-fry, put a little rice wine, salt, chicken essence, and drop some vinegar before cooking.

First use ginger juice, pepper, starch, flavor powder, salt, light soy sauce, sesame oil, marinate for a period of time and then fry it will be very tender.

Scratch it with water starch first, and then it won't get old.

First of all, you should choose the right meat, cut it against the tendon when you cut it, and then marinate it with starch and soy sauce before frying, so that it will be more tender.

Seven methods of mutton tenderization.

1. Starch method: After the meat slices are cut, add an appropriate amount of dry starch and mix well, let it stand for 30 minutes and then fry it in the pot, which can make the meat tender and not greasy in the mouth.

2. Beer method: The meat slices are mixed with beer and dry starch to adjust the paste and hang the slurry, and the fried meat slices are tender and refreshing.

3. Egg white method: add an appropriate amount of egg white to the meat slices, stir well, and let it stand for 30 minutes before frying, which can make the meat tender and smooth.

4. Cooking oil method: When frying shredded beef, add seasoning to the shredded meat first, then add an appropriate amount of cooking oil and mix well, let it stand for 30 minutes and then put it in the pot to make the meat tender.

5. Brine method: thaw the frozen meat with high-concentration brine, and the meat will be tender after the dish is cooked.

6. Mustard method: When boiling beef, you can evenly coat the mustard on the beef the night before, and wash it with water before cooking, so that the beef is easy to cook and the meat is tender.