Hand grasping mutton for a pound 40 is cooked or raw

The practice of finger lamb.

Ingredient breakdown. 1 lamb rib, 800 grams.

70 grams of green onions.

25 grams of ginger slices.

1 bay leaf. Angelica dahurica 2 grams.

1 small grass fruit.

1 gram of sand kernels. 1 gram of nutmeg.

1 gram of cumin.

5 grams of Sichuan peppercorns. 2 cloves.

1 small tablet of astragalus.

Original taste. Cooking process.

Hours of time-consuming. Normal difficulty.

A piece of lamb loin ribs, green onions, ginger slices, bay leaves, angelica, grass fruit, sand kernels, nutmeg, cumin, Sichuan pepper, cloves, astragalus, tangerine peel, dried chili, rice wine, salt, garlic, soy sauce, cooking oil, sesame oil, water, chives, millet pepper, cumin, bitter chrysanthemum.

Put the spices in the box and set aside.

Slice the green onion into pieces and slice the ginger.

Cut the millet pepper into red pepper rings, and cut two-thirds of the garlic into coarse minced pieces for later use.

Put the other third of the garlic in the garlic pot and mash it with salt.

After mashing into a puree, add a little cold boiled water to make garlic juice for later use.

Use a knife to cut the lamb chops between each rib, and when you cut them, you can make the whole chop look rougher, and you can also chop it from the middle to make it finer, depending on your preference.

Boil the chops in a pot under water for 5 minutes and remove them.

In addition, change the water and boil the blanched lamb chops, put the green onion and ginger and three small chili peppers in it, pour rice wine into the pot and boil, and cook over medium heat for 1 hour.

Then put in the box and tangerine peel and cook for another 15 minutes.

Cook for 15 minutes and remove the binder.

After taking out the box, add an appropriate amount of salt, cook over low heat for another 40 minutes, and cook for a total of two hours before and after making the meat soft and rotten soup is the best.

Put the boiled meat steak on a plate, (you can mix it with some vegetables that are clear of the fire or mix it alone, I have some bitter chrysanthemum).

Then pour cooking oil and a little sesame oil into another pot, put minced garlic in the pot and stir-fry over low heat, until the minced garlic is slightly yellow, add red pepper rings, cumin, and chopped chives and stir-fry until fragrant.

Stir-fry the ingredients until fragrant, then cook in an appropriate amount of soy sauce and mix into a sauce.

Then pour the blended juice over the lamb chops.

Dip it in garlic juice when eating.

When served, it is served with the mutton soup, because the mutton soup is too thick and salty, so before the table, it should be mixed with 50% of the water and boiled again, and then sprinkled with a little pepper, this soup tastes very delicious, and you should drink a bowl of soup to appetize before eating the finger meat.

When you are raw, you weigh the pounds, and then cook them and serve them.

After 1 pound of raw mutton is cooked, there are about two left.

Mutton is generally bought and cooked, if it can't be eaten temporarily, it can be marinated with a little salt for 2 days, and it can be kept for about 10 days.

Mutton is warm and easy to get hot when eaten often. Therefore, lamb can be eaten with some cold vegetables. It can not only play the role of cooling, detoxification and fire, but also achieve the tonic effect of mutton.

A pound of mutton is cooked, and there are 6 to 7 taels. After 1 kg of raw mutton is cooked, there are about two left, so the ** of cooked mutton is almost twice as much as raw mutton. Mutton, the color is delicious and delicious, people love to eat it, but the smell of mutton affects the appetite of many people.

The smell of mutton mainly comes from the volatile fatty acids in mutton, which can be removed or alleviated if you try to remove or alleviate it before cooking.

Nutritional value of lambLamb is one of the highest-quality proteins** along with B vitamins

Vitamin B, niacin.

Liposterol, iron, zinc, selenium, copper and other nutrients are also high in content, making it a high-protein, low-fat food. Eating lamb has the following benefits.

Lamb is one of the high-quality proteins**, with the same protein content as pork but low in fat, making it a very good choice for people who need to supplement with protein, such as tracheitis.

Emphysema, asthma.

and other patients with wasting diseases.

I have killed sheep, a pound of mutton after cooking, there are up to 4 taels, and the sheep should not be too old, otherwise it will only be about 3 taels.

Mutton basically does not lose weight during the cooking process, so one pound of mutton is still one pound when cooked.

Lamb, warm sex. Mutton is divided into goat meat, sheep meat, and wild mutton meat. In ancient times, mutton was called boiled meat, lamb meat, and lamb meat.

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. Because the mutton has a nasty smell of mutton, it is neglected by some people. In fact, if a kilogram of mutton can be cooked with 10 grams of licorice and an appropriate amount of cooking wine and ginger, it can remove its gas and maintain its mutton flavor.

A pound of raw meat is about 6 taels of cooked meat.

Summary. Hello, I'm glad to answer for you. If 50 catties of raw lamb are cooked, there will be some weight loss because the water will gradually evaporate during the cooking process.

Typically, the weight of raw lamb is reduced by about 20 to 30 . If we assume that the 50 catties of raw mutton lose 25 pounds, then the weight of the remaining mutton will be: 50 catties x (1 - = catties.

Hello, I'm glad to answer for you. If 50 catties of raw lamb are cooked, there will be some weight loss because the water will gradually evaporate during the cooking process. Typically, the weight of raw lamb is reduced by about 20 to 30 .

If we assume that the 50 catties of raw mutton lose 25 pounds, then the weight of the remaining mutton will be Xunlingdan: 50 catties x (1 - = catties.

Therefore, if 50 catties of raw mutton are cooked, the amount of 33 catties of cooked mutton will depend on the weight loss rate of pure raw mutton in the process of cooking. Under the above assumptions, 33 catties of cooked lamb will require more weight than the original raw mutton, about 44 catties of raw mutton needs to be cooked. <>

After 50 catties of raw mutton is cooked, the weight of the cooked mutton that comes out is not necessarily fixed, because it is also affected by the following factors: 1. The quality and moisture content of raw materials: The weight of mutton with different qualities and water content will be different after cooking.

2. Cooking method and time: Different cooking methods and times will affect the moisture loss and shrinkage of the mutton, which in turn will affect the weight after cooking. 3. The weight of the bones and their non-fleshy parts:

After cooking the jujubes, the weight of the lamb bones and other non-meat parts also needs to be considered. Generally speaking, after 50 catties of raw mutton is cooked, the weight of cooked mutton that comes out may be between 30 catties and 35 catties. However, the specific weight of cooked lamb also needs to be determined according to the actual situation.