It s Sheep Day, and I want to eat some mutton, how to make mutton delicious?

Remove the smell of mutton: put the radish pieces and mutton in the pot together, and remove the radish pieces after half an hour; A few orange peels are preferred; Put 5 grams of mung beans per kilogram of mutton, boil for 10 minutes, pour out the water and mung beans together; Put half a pack of hawthorn slices; Wash and punch two or three walnuts in the shell and put them in; kilogram of lamb with 10 grams of curry powder; kilograms of lamb plus 200 grams of dissected sugarcane; Kilograms of water are boiled, 50 grams of mutton and vinegar are added, and then water and seasonings are added again. 2. Boiled beef:

In order to make the beef stew quickly and rottenly, add a pinch of tea leaves (about the amount of making a pot of tea, wrapped in gauze) and cook together, and the meat will quickly rot and taste delicious. 3. When boiling bone broth, add a teaspoon of vinegar to dissolve the phosphorus and calcium in the bones in the soup, and preserve the vitamins in the soup.

Yellow stew, cumin, and stew are all delicious. Cumin Lamb: Ingredients:

Appropriate amount of fresh mutton, cumin granules or cumin powder, appropriate amount of salt, oil Production method: 1. Slice the mutton (or thin pieces) 2. Put the oil in the pan, add the mutton slices when the oil is hot, and stir-fry on high heat 3. Add cumin and salt when the meat begins to change color, and stir-fry continuously 4. When the juice from the meat in the pot is dried up, put it on a plate and eat it hot Note: 1) Remember not to use frozen mutton, it is best to use mutton with fat 2) Remember to keep stir-frying 3) The meat will be juicy by itself, be sure to wait for the juice to dry up 4) Don't put more salt, Cumin can be put in more.

Pengzu Fu Sheep Festival" is a huge annual event in Xuzhou, which mainly embodies the saying of "eating mutton on dog days and strengthening the body".

The Sheep Festival is what we eat mutton in Xuzhou.

Lamb broth. Ingredients: white radish, lamb shank, ginger, chives, coriander, green garlic.

Seasoning: salt, cooking wine.

Method: 1. Cut the mutton into pieces, blanch and wash.

2. Divide the white radish into two parts, one cut into large pieces, and the other cut into hob pieces of the same size as mutton; Beat the ginger loosely, tie the green onion, wash the coriander and green garlic and finely chop.

3. Take the casserole, add the mutton, ginger, green onion, enough water and cut large pieces of radish in method (2).

4. After boiling on high heat, remove the foam, add cooking wine, change to low heat and simmer for one hour, and then take out the radish pieces.

5. Put in the radish cut into hob pieces in method (2), add salt, simmer for another 30-40 minutes, until the radish is crispy, and sprinkle in coriander and green garlic when the pot is raised.

Or roast lamb.

2 catties of mutton, 2 eggs, 5 taels of flour, 1 tael of wet starch, 5 cents of pepper salt, 3 coins of green onions, 3 coins of ginger slices, 3 coins of refined salt, 4 taels of soy sauce, 1 clove of ingredients, and 1 and a half catties of peanut oil.

Food method 1, wash the sheep and put it in a pot of boiling water to boil the bloody water and fishy smell, and decant the water in the pot. Add the green onions, ginger slices, ingredients, refined salt and water, bring to a boil on a high fire, and then move to a slight fire and simmer for about an hour. After stewing, take it out and let it cool, cut it into pieces two and a half inches long, one and a half inches wide, and six minutes thick, and steam the upper drawer;

2. Knock the eggs into a bowl, add wet starch, refined salt, three taels of water and flour, and mix into a paste;

3. Pour the peanut oil into the frying spoon, burn it on the hot fire until it is hot, take out the steamed mutton, dip the egg batter on both sides into the oil, fry it until golden brown and take it out, cut it into four-minute wide strips, put it on the plate, and sprinkle it with pepper and salt.

Braised leg of lamb. Home Practice:

Ingredients: 1 leg of lamb, a small piece of ginger, about 20 peppercorns, 2 star anise, a small piece of cinnamon.

Excipients: an appropriate amount of vegetable oil, half a spoon of dark soy sauce, a spoonful of cooking wine, an appropriate amount of salt, two garlic sprouts, and a spoonful of hot sauce.

1. Rinse the leg of lamb.

2. Then use a bone chopping knife to chop the pieces.

3. Soak in water for about an hour, change the water several times during the period, and soak the bleeding water.

4. Pour a large amount of water into the pot, put in the soaked mutton pieces, pour a spoonful of cooking wine, and bring a few slices of ginger to a boil over high heat.

5. Skim off the foam, cook for about three minutes, remove the mutton pieces and wash them with warm water, drain and dry them for later use.

6. Clean the pot, then pour in an appropriate amount of oil to heat it and turn off the heat, use the residual temperature to fry the fragrant peppercorns, and then remove them, because the family does not like to eat the taste of the peppercorns.

7. Turn on low heat again, add ginger slices, star anise, and cinnamon and fry until fragrant.

8. Pour in the mutton pieces and stir-fry until the water is dry and the fat overflows.

9. Pour in a small amount of dark soy sauce and stir-fry evenly.

10. Stir-fry the dried chili peppers evenly.

11. Pour in the boiling water that has not been covered by the mutton pieces and bring to a boil over high heat, then cover the pot and turn to low heat and simmer.

13. When there is still one-third of the soup left in the pot, add an appropriate amount of salt.

14. Cook until the meat is soft and rotten, then turn off the heat, and then put the garlic sprouts, fragrant.

Cooking tips When blanching the lamb shank, do not cover the pot to let the smell dissipate with the water vapor.

2. Boil mutton with boiling water.

3. Don't put the salt early, wait until the mutton is about to be cooked.

Touching the mask does

Some people don't like to eat mutton because it has a fishy smell. If the cooking method is done properly and the seasoning is appropriate, the fishy smell will be removed. Let's talk about how to boil mutton and fry mutton.

Cut the mutton into pieces and wash it, the lamb chops, relatively speaking, the oil is less, everyone pays more attention when buying mutton, some vendors will stuff the mutton fat under the sheepskin to increase the weight. It's best to ask the vendor to help cut the meat when you buy mutton, otherwise it's still a little troublesome to go home and chop it yourself, after all, the bones are not too easy to chop;

If you want the mutton to be fried and very tender, you need to grasp it well and marinate it before frying. Such as salt, eggs, cooking wine, etc. pickled. Or cut beef and mutton with baking powder, marinade, etc., when cutting it horizontally, that is, the texture of the knife and the meat is 90 degrees vertical.

The meat slices cut out in this way have a "well" shape. If you cut it along the way, the meat will not be chewable and will be more tender. If you feel a little hungry while stewing mutton, you can cut off a small piece when buying mutton, and then cut it into mutton slices, so that you can stew mutton chops or lamb legs at the same time, fry the mutton slices in oil, put in small handfuls of noodles, and a bowl of fragrant mutton noodles can be out of the pot; In addition to stir-frying minced garlic and shredded green onions, the rest of the steps should be kept on high heat (rapid fire) to ensure that the mutton is tender and smooth.

Don't fry it for a long time, otherwise the lamb will be old.

Stir-fried mutton with sugar and garlic: cut the mutton, but don't cut the lamb loin too thinly, otherwise as soon as it is put into the pot, the water will run out, and the mutton will not be tender. When batting, 400 grams of meat is added, 2 grams of baking powder is added, and the lamb is steamed like bread.

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. Pour in a large amount of raw oil, wrap all the lamb slices, ensure that the water does not flow out, and the baking powder should be used for 30 minutes. Put the normal oil in the pot and put the garlic slices first; Place the carrots on top of the lamb and hold them until the bottom is charred and then flip.

After the mutton is all discolored, pour in the sugar and garlic; Stir-fry the shallots well. Pour in the pre-prepared bowl juice (salt; Sugar; Wine; Soy sauce; Essence of chicken; Sesame oil; Starch; water), reduce the juice.

The mutton roast answer ruler clears the trap of the buns.

To chop the leg of lamb first, wash and dry, put the leg of lamb into the pot, add green onions, ginger slices, garlic cloves, peppercorns, spices, and wolfberries. At the same time, cut the white radish into thick slices, use chopsticks to prick a few holes in the radish slices, two small pieces of sugarcane, peel it, cut it in half and put it in a pressure cooker to stew for about 20 minutes, and then take out the white radish and sugarcane and throw it away after it is cooked (white radish and sugarcane are used to remove the smell.) ）。

Add salt and dried yellow sauce to the pan and simmer for a while, then turn off the heat. Place the leg of lamb in a pot and soak to taste. When eating, you can make dipping sauce according to your own preference, dip the leg of lamb and eat it, and the mutton soup can be added to yam and other soups to drink.