How to fry lamb face, how to make cold sheep face

It is natural to eat mutton in winter, and mutton is warm, so it is called a winter tonic. Mutton is not only to provide heat to the human body, to resist the cold, the nutrients in mutton, for kidney impotence, abdominal cold pain, body weakness and fear of cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency have ** and tonic effect, women who are cold in winter should eat more mutton, especially mutton with skin, and beauty function.

There are not many people who can eat mutton in a variety of ways, either stewed mutton stewed mutton with lamb chops shabu-shabu, or scallion fried mutton, and there is a boiled sheep's head in old Beijing, dipped in seasonings and eaten. Everyone knows that lamb with skin is the best, but which part of the lamb has the most tender meat with skin? Of course, it's mutton face meat, some Sichuan chefs fry mutton face meat by stir-frying back to the pot meat, the taste is simply amazing, there is no smell at all, it tastes glutinous and tender, it is definitely better than fried mutton with green onions, which makes some people who hate the strange taste of mutton can also fall in love with mutton.

Let's introduce you to the cooking process of stir-fried lamb face meat.

1) Cut the blanched lamb's head and lamb face into strips and put on a plate.

2) Cut the ingredients into ginger, chili, bean paste, and garlic sprouts.

3) Soak the bean paste, soak the ginger and the chili pepper, and stir-fry in the pot to bring out the fragrance.

4) Put the sliced lamb face meat into the pan and stir-fry over high heat.

5) Put garlic sprouts before cooking, add a little monosodium glutamate and seasoning salt, stir-fry a few times to put on a plate.

6) This plate of stir-fried lamb face with ginger and chili pepper must be eaten while it is hot, with the aroma of pot gas and bean paste and garlic sprouts, which is a cooking method that southerners are particularly good at, and it is definitely much more delicious than Beijing's boiled mutton head meat and dipped in seasonings.

Cut the lamb face into shredded meat, add sharp peppers, and stir-fry directly!

3 allPrepare the green onions white; Cut into thin wires longitudinally and cut one knife horizontally; Take out the lamb face, cut off part of the lamb and cut it into thin slices; Sprinkle with a pinch of salt and put a little MSG. Gently grasp well. Then put sesame oil and vinegar; Stir well.

Sheep is one of the familiar domestic animals, and its breeding has a history of more than 5,000 years in China. The whole body of the sheep is a treasure, and its fur can be made into a variety of wool fabrics and leather products. When it comes to healthcare, sheep play a unique role.

Mutton, sheep blood, sheep bones, sheep liver, sheep milk, sheep gallbladder and so on can be used for a variety of diseases, with high medicinal value.

Mutton is nutritious and has always been used as an aphrodisiac. It is rich in high-quality protein, fat, half that of pork. In addition, it contains minerals such as phosphorus, iron, vitamin B, vitamin A and other nutrients.

The Compendium of Materia Medica contains its functions: "Mutton can warm up and replenish deficiency, replenish qi, appetize and strengthen strength, cure deficiency, fatigue and cold, five labor and seven injuries." ”

Jin Li Guo said: Mutton is a tangible thing. It can replenish the qi of tangible muscles, so it is said:

Supplements can be weakened. Ginseng mutton belongs to ginseng to replenish qi, and mutton to replenish form. Whoever tastes the same as mutton will nourish blood deficiency and yang, and yin will grow long.

Chao Yuanfang, a famous doctor in the Sui Dynasty, diagnosed and treated Ma Da Da and said: "The wind enters the body, the disease has a chest, and the mutton must be steamed and mixed with medicine." ”

The medicine of the motherland believes that its taste is sweet and warm, enters the spleen and kidney meridians, is beneficial to replenish qi and replenish deficiency, and warms the effect, so it can be used for deficiency and thinness, waist and knee pain, postpartum deficiency and cold, abdominal pain, cold hernia, deficiency and nausea, etc., people with three highs should pay attention not to eat more.

Ingredients: a lamb face, an appropriate amount of green onion, an appropriate amount of coriander, an appropriate amount of salt, an appropriate amount of balsamic vinegar, a little umami soy sauce, a little mustard oil.

Method: 1. Wash the sheep's head and soak it in blood water, put it in a pot of cold water, boil the water, cook it slowly for 2 hours on low heat, turn off the fire when the meat is rotten and deboned, and remove the sheep's head to control the soup and let it cool;

2. After cooling, peel off the mutton head meat, and tear the meat of the mutton face part into strips;

3. Shred the green onions, cut the coriander into sections, and put the processed materials in the container;

4. Add seasonings and mix to serve.

2.Cut the lamb's head into small pieces and put them in the cucumber shreds.

3.Add all the ingredients in the excipients and stir well.

4.Serving.

Accessories: 2 shallots, 1 spoon of vinegar, 5 drops of sesame oil, more than 1 spoon of flavor is the answer to your question, I hope it can help you, if you have other questions, you can ask questions at any time

Ingredients: shredded lamb's head, shredded chili pepper, chopped dried chili, Sichuan pepper, crushed garlic cloves, cooking oil, monosodium glutamate, salt, green onion and ginger.

Method:1Put some oil in the pot and put the peppers with a little salt first.

2.Put more oil in the pot, add dried chili, Sichuan pepper, garlic, green onion and ginger to stir out the fragrance, and then fry the lamb head meat for 2 minutes (the cooked lamb head meat already has salt, so don't add salt), now pour the fried peppers into the pot and stir together for 1 minute to put the monosodium glutamate out of the pot.

This is the best way I have ever seen sheep face, no frying or stewing for a few minutes on the table, spicy and delicious.

1. Spicy sheep face.

Ingredients: 1 lamb face (about 1000 grams), 50 grams of cumin, 100 grams of dried red pepper, 300 grams of rape core.

Seasoning: 30 grams of salt, 10 grams of chicken essence, 5 grams of pepper, 10 grams of light soy sauce, 2 grams of dark soy sauce, 20 grams of cooking wine, 10 grams of bean paste, 5 grams of corn starch, 60 grams of salad oil, 50 grams of green onions, 50 grams of ginger, 10 grams of star anise, 5 grams of cumin, 3 grams of angelica, 2 grams of thyme, 3 grams of Sichuan pepper, 2 grams of dried red pepper, 5 grams of bell pepper, 100 grams of broth.

Preparation method: l, sheep face in boiling water for 5 minutes to remove the blood, put the bottom oil in the pot to boil until four percent hot, add bean paste, ginger, green onions and star anise, pepper, cumin, angelica, cumin, cumin, thyme, dry red pepper stir-fry over high heat to get fragrant, add the broth, put in the sheep face, add salt, chicken essence, cooking wine, pepper, light soy sauce, dark soy sauce and low heat brine for 2 hours to take out. 2. Take out the braised soup and pour it on the sheep's face.

3. Add oil to the pot and fry the bell pepper and pepper to make a spicy flavor and pour it on the sheep's face. 4. The rape core flying water is turquoise, and the salt and monosodium glutamate are added to the edge.

ps: The sheep face must be scraped and cleaned, and the marinating time can be slightly longer.

Second, pick the sheep's face.

Ingredients: Ingredients: 150 grams of lamb's head.

Seasoning: 3 grams of cinnamon, 25 grams of soy sauce, 15 grams of sugar, 3 grams of angelica, 15 grams of cooking wine, 5 grams of salt, 3 grams of star anise, 3 grams of monosodium glutamate, 10 grams of green onions, 10 grams of garlic (white skin), 10 grams of ginger, 10 grams of Sichuan pepper, 20 grams of chili pepper (red, sharp, dry).

Method:1Scrape off the fluff and other debris on the head of the sheep's face (sheep's head), wash and scrub it with water;

2.Put the lamb face in a pot of boiling water and cook for 10 minutes, then remove and wash with water;

3.Put soy sauce, sugar, cooking wine, spices, cinnamon, angelica, salt, monosodium glutamate, green onion, ginger, garlic, Sichuan pepper, dried chili pepper and other seasonings into a stew jar, add soup to boil, skim off the foam;

4.Put the sheep's face into the stew pot, put it on the fire and boil, then cook it over slow heat, take it out when it is cooked thoroughly, and put it into the basin with the skin side up;

5.Use a spoon to take an appropriate amount of the original soup in the stew jar and pour it on the grilled lamb face.

1. Ingredients: 500 grams of lamb head meat.

2. Seasoning: 1 piece of ginger, 1 green onion, 3-4 dried chili peppers, 1 grass fruit, 1 tangerine peel, 1 cinnamon, 1 angelica, a few bay leaves, 20 Sichuan peppercorns, 3 grams of white pepper powder, 50 grams of cooking wine, 20 grams of light soy sauce, 5 grams of dark soy sauce, 2 grams of salt, 20 grams of sugar, 1 coriander.

3. Scrape off the sheep's face (sheep's head) and other sundries, and then wash and scrub with water.

4. Then soak the sheep's face in clean water, generally for 1-2 hours, so that part of the smell can be removed.

5. Put the soaked lamb face meat in a pot of cold water, put a few slices of ginger and about 10 grams of cooking wine, then boil, beat off the foam and then boil for about 10 minutes, then rinse with water and set aside.

6. Put about 20 grams of oil in the pot, then put 20 grams of sugar, turn on low heat to boil it, and pour an appropriate amount of hot water when the sugar becomes a small foam.

7. We continue to add enough water, and then put 5 grams of dark soy sauce, 20 grams of light soy sauce, 50 grams of cooking wine, tangerine peel, cinnamon, angelica, 2 grams of salt, green onions, ginger, Sichuan pepper, and dried chili pepper.

8. Put the lamb face into the pot, bring to a boil over high heat, and simmer over low heat for 1 hour.

9. Simmer for almost an hour, and then we prick it with chopsticks to see if it is ripe, if it is not cooked and continue to simmer, we must stew the sheep face until it is soft and then fish it out, so that the sheep face is delicious. Once the lamb's face is stewed, remove it and place it on a plate with the skin side up.

10. Use a knife to cut the sheep's face horizontally and vertically, so that it is easy to use chopsticks, of course, you can not scratch, and you can directly use chopsticks to rot it when eating.

11. Thicken the original soup in the pot or hook it, then pour it on the grilled sheep's face, then sprinkle some coriander, and serve on the table.

Hello dear! Lamb Skin is a delicious traditional dish that is easy to learn and can be combined with a variety of ingredients for a richer and more varied taste. Common home-cooked practices include:

1.Chop the lamb face skin, add dried chili peppers, green onions, minced garlic, cooking wine and other seasonings, add light soy sauce to the wok, put in the lamb face skin, and stir-fry until 2Slice the lamb face skin, add minced green onion, minced garlic, star anise, cooking wine, salt and other seasonings, marinate until the sauce is flavorful, heat oil in a wok, pour in the lamb face skin, stir-fry until it changes color, and sprinkle coriander to garnish.

3.Wash the skin of the lamb's face, tear it into small pieces, add shredded ginger, minced green onion, minced garlic, dried chili, salt, cooking wine, light soy sauce and other seasonings, add oil to the wok, put in the sheep's face skin, stir-fry until cooked, and add a little sesame oil. 4.

Slice the lamb face skin, grasp it well in starch water, heat the oil in a wok, put in the sheep face skin, stir-fry until golden brown, you can sprinkle in the green onion leaf ingredients, and you can get out of the pot. 5.Wash the skin of the sheep's face, cut it into thin slices, put it into the pot of touching land and boiling water to blanch, take it out, control the moisture of the part, put oil in the wok, turn into the hot sheep's face skin, stir-fry until it changes color, you can add minced garlic, minced green onion and other seasonings, and add starch juice to get out of the pot.