The process of making air dried lamb, how to air dry lamb

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 particular, it should be in a cool place, preferably a bungalow, the sun does not need to be so sufficient, it is best to have a northwest wind, and the 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, but also depends on the actual situation, it is estimated that to the wax moon or early spring, the air-dried mutton will almost be used to make all kinds of pasta.

Air-dried lamb is a regional delicacy.

It tastes very strong, and it is also very good for the body, and it is deeply loved by modern people, but I always go out to buy and eat and always 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, but I have fulfilled it, in fact, the beef is very fragrant as long as you use 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 to hang, put in a cool place, there is a northwest wind.

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.

Ingredients: 10 catties of mutton, 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.

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 roasting, wait for the preheating to dissipate before removing the dried lamb.

Step 6: In this way, the lamb dried at home is ready, and it can be served on a plate.

The traditional air-dried lamb is mainly shade dried, not sun-dried, and the production cycle is very long, taking several months.

Here's a quick way to make air-dried lamb:

Materials to be prepared: mutton, green onion, ginger, garlic, cinnamon, cooking wine, soy sauce, salt, five-spice powder, black pepper powder; Spice bowls, ovens, chopsticks.

1. Cut the lamb pieces into one by one, the thickness of your fingers, not too small, it will shrink after drying.

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

3. Spread the tin foil on the plate, and then arrange the mutton well, not too close.

Preheat for 10 minutes, add the marinated lamb and turn on the hot air function, and bake for 20 minutes.

5. After the final roasting, wait for the preheating to dissipate, then take out the roasted mutton, and the air-dried mutton is ready.

At the end of each year, often at the end of November, when the temperature is below freezing, Tibetans cut the beef and mutton into small strips, hang them in the shade, and let them dry naturally, which not only removes moisture, but also retains the umami. to the next year.

In February and March, you can take it down and eat it baked or raw, and the taste is delicious. After air drying, the meat is crunchy and has a unique taste that will leave the eater with an endless aftertaste.

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.

Ingredients for air-dried lamb:

Ingredients: 500 grams of lamb (lean).

Seasoning: 5 grams of green onions, 5 grams of ginger, 5 grams of sesame oil, 5 grams of chili oil, 4 grams of salt, 5 grams of sugar, 3 grams of monosodium glutamate, 5 grams of sesame oil, 10 grams of cooking wine, 3 grams of pepper, 50 grams of peanut oil.

Features of air-dried lamb:

Charted and delicious. Preparation of air-dried lamb:

1.Cut the lamb into large slices 5 cm long and 3 cm wide (slightly thinner), add cooking wine and pepper and mix well. 2.Apply a layer of sesame oil on the bamboo pole, place the lamb slices neatly on it, let it air dry outside for 3 hours, and then remove it.

3.Put refined salt, sugar, pepper, chili oil, pepper oil, monosodium glutamate, a little water, 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 take them out, control the remaining oil, leave a little bottom oil in the pot, put the green onion and ginger in the pot, pour in the fried mutton slices, and then pour the juice in the bowl into the pot to cook, pour on the sesame oil, and get out of the pot.

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.

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.

Ingredients. 500 grams of mutton (lean), 5 grams of green onions, 5 grams of ginger, 5 ml of sesame oil, 5 ml of chili oil, 4 grams of salt, 5 grams of sugar

3 grams of monosodium glutamate, 5 grams of sesame oil, 10 ml of cooking wine, 3 grams of pepper, 50 ml of peanut oil.

The practice of air-drying digging the lack of mutton:

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

Apply a layer of sesame oil on the bamboo pole, place the lamb slices neatly on it, let it air dry outside for 3 hours, and then remove it.

Put refined salt, sugar, pepper, chili oil, pepper oil, monosodium glutamate, a little water, mix into juice and set aside;

Put oil in the pot, heat it for seventy percent, put in the mutton slices, fry it to red, remove it, control the remaining oil, and leave a little bottom oil in the pot;

Put the green onion and ginger in the pot, pour in the fried mutton slices, and then pour the juice into the pot and cook;

Drizzle with sesame oil and remove from the pan.

Tips: Due to the frying process, you need to prepare about 500ml of peanut oil.