How to make air dried mutton, how to make air dried mutton delicious

Air-drying is roasting, not natural air-drying, and the method is as follows:

Ingredients: 10 catties of mutton, green onions, ginger, garlic, 20 slices of fragrant, 20 pieces of cinnamon, appropriate amount of cooking wine, 50 spoons of soy sauce, 80 grams of salt, 20 spoons of five-spice powder, 20 spoons of black pepper powder. Spice bowls, ovens, chopsticks.

Step 1: Cut the prepared lamb to the thickness of your fingers, not too small, the moisture will be severely reduced when roasted dry.

Step 2: Add salt, dark soy sauce, cooking wine, ginger, chili powder, cumin powder, ginger powder, Sichuan pepper powder, cumin grains and marinate.

Step 3: Spread tin foil on a plate, 1 pound of mutton, put a plate and a half, and put a plate after shrinking.

Step 4: Preheat at 180 degrees for 10 minutes, add the marinated lamb and turn on the hot air function, and bake for 20 minutes.

Step 5: After the final roasting, wait for the preheating to dissipate before taking out the dried lamb.

1. Cut the mutton into large slices 5 cm long and 3 cm wide (slightly thinner), add cooking wine and pepper and mix well and set aside.

2. Rub a layer of sesame oil on the bamboo pole, put the mutton slices neatly on it, let it dry outside for 3 hours, and then remove it.

3. Put refined salt, sugar, pepper, chili oil, pepper oil, monosodium glutamate, a little water in the bowl, mix into juice and set aside.

4. Put oil in the pot, burn it into the heat, put in the mutton slices, fry them into red and remove them, control the remaining oil, leave a little bottom oil in the pot, put green onions and ginger in the pot, pour in the fried mutton slices, and then pour the juice in the bowl into the pot to cook it, pour sesame oil on it, and get out of the pot, and the very delicious air-dried mutton is ready.

Ingredients: Appropriate amount of rice, appropriate amount of air-dried mutton, appropriate amount of corn kernels, appropriate amount of millet, appropriate amount of green pepper grains, appropriate amount of carrot grains, appropriate amount of onion grains, appropriate amount of mushroom slices.

Excipients: appropriate amount of turmeric powder, appropriate amount of cumin powder, appropriate amount of chili powder, appropriate amount of galamasala, appropriate amount of turnip powder, appropriate amount of crushed black pepper, appropriate amount of sugar, appropriate amount of salt.

Preparation of curry air-dried mutton stewed rice:

1. Prepare all the excipients.

2. Cut into the corresponding shape according to the picture The air-dried mutton itself has a taste and needs to be cleaned twice.

3. After the color is golden, add the air-dried lamb and mushroom slices.

4. Fry until it changes color, and tumble frequently.

5. Fry until yellowed.

6. Corn kernels, millet and rice are washed and spread on the bottom layer.

7. Spread the prepared lamb curry on top of the washed rice Don't put all the remaining oil in.

8. After cooking, stir evenly and put on a plate.

9. Prepared curry air-dried mutton stewed rice.

According to the tenderness, old and air-dried degree of mutton, boil it in water, pour out the water for the first time after five minutes, then put in boiling water, add a little salt, generally cook for at least one and a half hours, after cooking, put the mutton into the plate, shred the onion and add an appropriate amount of salt, and pour it with broth (you can pour it directly on the meat and mix it; It can also be set aside and eaten according to personal needs).

Cut the mutton into small pieces and put some white radishes, as you usually copy the chicken, first put the mutton into the pot and copy, copy for about 20 minutes, then put some ginger and put some orange peel to taste, put some wine to cook, put some vinegar to refresh, and then put an appropriate amount of pure water, boil in the pot for about an hour and a half to eat delicious mutton. It can also be turned into a lamb pot.

Ingredients: 1 piece of air-dried lamb, 1 carrot, 1 carrot, 1 onion, a pinch of salt, a pinch of chicken essence.

1. Wash and shred the yellow radish, wash and shred the carrot, wash and shred the onion, and set aside.

2. Air-dry the mutton and slice it, then cut out the mutton fat part separately and cut it into small pieces for later use.

3. Heat an appropriate amount of cooking oil from the pot, then put the mutton fat in and stir-fry until fragrant.

4. Add shredded onion and stir-fry well.

5. Add shredded radish, salt, and chicken essence and fry until soft, then add an appropriate amount of no, cover and cook for 5-7 minutes.

6. After cooking, pour it into the rice cooker, add the washed rice, and then pour in an appropriate amount of water, and the amount of water exceeds all the ingredients by 1 cm. Then close the lid and select the cooking rice function.

7. After the rice is cooked, open the lid, then pour in the chopped air-dried lamb, then cover and simmer for 10 minutes.

After a few minutes, serve in a clean, waterless container.

Ingredients: Ingredients.

Air-dried lamb. 1000g

300g of dried beans

Adjunct frozen tofu.

100g potatoes 500g

30g shallots, 30g leeks, salt to taste.

Three cloves of garlic Step 1Inner Mongolia Ordos air-dried Albas mutton, chopped bones, meat cut into small pieces 2Soak the dried beans in water and prepare other ingredients.

3.Add water, salt, onion and garlic to the dried lamb and press it in an electric pressure cooker for 30 minutes 4Deflat, check the condition of the meat, and prick it with chopsticks (you can also taste a piece)5

There will be a lot of oil, take out the meat and bones, and skim the oil on the top layer of the broth for 6Pour the meat and broth into the pressure cooker, add the dried beans and press for 20 minutes 7After the dried beans are cooked, add the potatoes and press for 7 minutes.

8.Add the frozen tofu and cook for one minute, add the leeks and shallots, and stir well after one minuteThis is dried lamb and eaten straight.

TipsThe local Mongolian stew does not put anything but salt, and the Han people will add green onions, ginger and garlic according to their preferences, and if you want to experience the original taste, the seasoning can only be salt. The premise is that your air-dried lamb is authentic enough.

The method of making air-dried meat in the middle banner of Ulate.

Air-dried mutton is a local delicacy, it tastes very strong, and it is also very good for the body, it is deeply loved by modern people, but it is always bought outside to eat, and it is always not at ease to feel at ease, how to make air-dried mutton at home, let me introduce it to you in detail;

2. A shady place, preferably a bungalow, without sunlight, air-dried meat is mainly dried in the shade, not in the sun.

3. Fresh beef, freshly killed beef is the best (the kind that drips blood), because of personal taste selection, it is best to choose the muscles of the legs, the fiber is thick, chewy, and the taste is good.

4. Write the beef into strips, remember that if it is cut into the shape of a loop, it can be hung up (I don't know if you understand), that is, each piece of meat is connected to each other.

5. Sand with salt (you can put pepper powder and star anise powder in the Qin He Hall, but I have fulfilled it, in fact, the beef is very fragrant as long as you shoot the hunger with salt), the salt can be a little more, but it is really light, not too heavy, but.

It can't be too little, as long as it doesn't rot, and it's not afraid if it's cold.

6. Use a stick (bamboo pole is the best), or hurry up the clothesline, it is best not to use iron wire, rust hanging, put in a cool place, there is a northwest wind is the best.

7. Two or three months, it is estimated that by the month of wax or early spring, the air-dried meat will be cooled well, and the next step can be started (anxious friends can do it for about a month, as long as the outer skin of the beef is air-dried, there is a certain luster, and the inside can be dried to seven or eighty).

8. Cut the long strip of dried meat into small pieces, put it in the oil pan and fry, you can try to put a small amount first, and master the heat yourself.

9. Finally, it is simple and delicious, clean and hygienic, with excellent taste, and you can sprinkle some cumin powder after frying.

Air-dried lamb is a delicacy, and the raw material is mainly lamb. It should be reminded that air-dried mutton is raw mutton, and you can't eat it directly!

The traditional practice of air-dried mutton is more authentic in northern Shaanxi, and air-dried mutton is naturally windy and shade-dried, rather than exposed to the sun.

First, there are requirements for the season of air-dried mutton, late autumn and early winter to spring is the best season to make air-dried mutton, at that time there are no flies and mosquitoes.

Second, the place of air-dried mutton is bright and exquisite, in a cool place, it is best to be a bungalow, the sun does not need to be so sufficient, there is a northwest wind is the best, air-dried mutton is mainly dried in the shade, not in the sun.

Third, air-dried mutton is particular about the selection of materials, if it is fresh mutton, it is best to be the kind that has just been killed, and it is best to choose leg muscles, because the leg muscle fibers are thick, chewy, and have a good taste.

Fourth, the air-dried mutton is particular about the cutting method, and the mutton should be cut into strips and cut into the shape of a loop, so that each piece of meat is connected when it is hung.

Fifth, the use of drying tools for air-dried mutton is particular, there are sticks, bamboo poles or clotheslines, but iron wires cannot be used, because it is easy to rust.

Sixth, the air-dried mutton drying time is particular, about 3 months to 5 months, Jian Yuanqi also depends on the actual situation, it is estimated that by the time of the wax moon or early spring, the air-dried mutton will almost be used to make all kinds of pasta.

Hello, the easiest way to make air-dried lamb is as follows.

Cut the lean meat of the sheep [generally not too much fat meat after drying] cut into 1 cm square strips, then put it in a basin, add an appropriate amount of salt, add shredded onions and marinate for 2 hours to taste. Then pick them out one by one, hang them on a nylon rope, and air dry them in a dry and ventilated place.

The method is also very simple, when braising rice, you can cut a few sections and put them in the rice cooker to stew the mutton jerky, and the rice is ready, and the jerky is cooked. Or stir-fry it in hot oil over a warm temperature, which is very delicious.

Preparation materials: 10 catties of sheep selling fierce meat pants, green onions, ginger, garlic, 20 bay leaves, 20 cinnamon bark, appropriate amount of cooking wine, 50 spoons of soy sauce, 80 grams of salt, 20 spoons of five-spice powder, 20 spoons of black pepper powder.

Tools: spice bowl, oven, chopsticks.

The specific production method is as follows:

1. First of all, cut the prepared lamb into finger sizes, not too small, the moisture will be greatly reduced after baking.

2. Secondly, add salt, soy sauce, cooking wine, ginger, chili powder, cumin powder, ginger powder, and pepper to marinate.

3. Then, spread out the tin foil and put the marinated mutton on a plate.

4. Then, preheat at 180 degrees for 10 minutes, add the marinated lamb to turn on the hot air function, and then bake for 20 minutes.

5. After baking, wait for the preheating to dissipate and remove the lamb.

6. In this way, the homemade air-dried lamb is ready.