How to eat fat lamb rolls, how to roll lamb rolls

Fat sheep rolls can be made into "sauerkraut fat sheep" as follows:

Ingredients; 250 grams of lamb and 500 grams of sauerkraut.

Accessories; 5 pickled peppers, a pinch of green onions, a pinch of ginger, an appropriate amount of vegetable oil, and a pinch of pepper.

1. Roll the mutton into a pot of boiling water to remove blood and impurities, drain and set aside; Pinch the sauerkraut and cut into thin strips and set aside.

2. Heat a wok, pour in an appropriate amount of vegetable oil (slightly more than when stir-frying), add green onion and ginger and stir-fry until fragrant.

3. Add shredded sauerkraut and stir-fry until fragrant.

4. Add boiling water, cover the sauerkraut, and simmer for 5 minutes.

5. Add the fat sheep rolls, add a little pepper and salt (the sauerkraut itself has a lot of salt, pay attention when adding salt), stir well, and cook for 1 minute to get out of the pot.

6. Sauerkraut fat sheep finished product.

Ingredients: Fat lamb rolls, green onions, garlic cloves, white pepper, cumin powder, refined salt, chicken essence, ginger.

The steps are as follows: 1. Prepare fat lamb rolls, green onions, garlic cloves, white pepper, cumin powder, refined salt, chicken essence, and ginger.

2. Blanch the fat sheep rolls, wait until the water boils, quickly scoop it up, and wash off the surface foam with cool water.

3. Chop the green onion, ginger and garlic, remove the oil from the pan, and stir-fry until fragrant.

4. Pour the blanched mutton rolls into the pot, stir-fry a few times and add cooking wine.

5. After that, add an appropriate amount of white pepper and refined salt.

6. After turning off the heat, add a little chicken essence and an appropriate amount of cumin powder to taste, and it is ready, and put it on a plate.

The practice of fried lamb rolls with green onions.

Ingredients: 300 grams of mutton (fat sheep), 1 green onion, appropriate amount of garlic cloves, appropriate amount of white pepper, a little cumin powder, appropriate amount of refined salt, appropriate amount of chicken essence, appropriate amount of ginger.

Steps: 1. Prepare ingredients and accessories.

2. After the frozen fat sheep roll is blanched, quickly scoop it up, wash off the surface foam with cold water, and set aside.

3. Finely chop the green onion, ginger and garlic, stir-fry in a pan until fragrant.

4. Pour in the blanched mutton rolls, stir-fry a few times quickly, and spray in cooking wine.

5. Sprinkle in an appropriate amount of white pepper and an appropriate amount of refined salt.

6. After turning off the heat, add a little chicken essence and an appropriate amount of cumin powder to taste, and put it on a plate.

7. Finished product. <>

Tools Ingredients: lamb hind legs, scissors.

1. First, use a rear leg of lamb and a pair of scissors, as shown in the picture below.

2. Use scissors to cut along the lines of the bone, and after planing, as shown in the figure below.

3. Then use plastic wrap to coup the meat that has just separated the bones with plastic wrap and put it in the refrigerator, paying attention to flat.

4. Because the freshly made mutton rolls are soft, they are frozen for about 24 hours, and when they are frozen, they can be cut.

Material: Lamb hind leg, thermal insulation film.

4. After the next day, take out the lamb from the refrigerator and cut it into lamb rolls with a slicer.

5. Finally, it can be seen that the mutton is cut into rolls in the case of freezing.

You can find a round paper tube, roll the plastic wrap into a bucket with a few layers, tie it with a rope at one end, stuff it into the paper tube, turn the other end over to the outside of the paper tube, slowly put the mutton, chopsticks and pestle, stuff it tightly, seal the head and put it in the refrigerator to freeze. The wrapper of the potato chips that children eat is very good. After freezing, take it out, use a knife to cut the paper tube, and the mutton roll is ready.

Adhesive tape can be attached to the side of the paper tube that has been cut, and it can be used next time. To paraphrase a popular phrase: sustainability.

You pay attention and roll it slowly.

1. Method 1:

Ingredients: mutton rolls, enoki mushrooms, green onions, coriander, dried red peppers, cooking wine, oyster sauce, sugar, salt, cumin powder.

Enoki mushrooms are first blanched in boiling water for later use, cut off green onions, and cut off dried red peppers.

Stir-fry the chives and dried red peppers in a pot with a little oil.

Add the lamb rolls and stir-fry.

Add cooking wine, oyster sauce, a pinch of sugar, salt and cumin powder to taste.

Add the blanched enoki mushrooms and stir-fry evenly.

Sprinkle with coriander when out of the pan.

2. Method 2:

Ingredients: tofu, fat sheep rolls.

The tofu kernel is cut into cubes, which is similar to a lamb roll.

Wrap in a lamb roll and marinate in the sauce for half an hour.

Fry in a pan on all sides.

3. Method 3:

Ingredients: a box of fat sheep rolls, only half a green onion, dried red pepper, coriander, chili powder, cumin powder, white pepper.

Blanch the mutton slices in boiling water, and after the blood is calm, you can take it out and sell it for later use.

Stir-fry the ginger and garlic in hot oil until fragrant, add the dried red pepper and a small amount of Sichuan pepper and stir-fry until fragrant, add the shredded green onion and half of the coriander stalk and stir-fry. Pour in the lamb slices, a little light soy sauce and sugar.

Press 2:2:1 to add three kinds of seasoning powder (self-adjusting taste), add the other half of the coriander stalk and coriander leaves, stir-fry a few times, and then add a little chicken essence to taste.

1. First prepare a piece of frozen mutton and then place it at room temperature to thaw for 5 minutes.

2. Then clean up the slicing machine on the meat table, then place the frozen mutton on the meat table and press the meat tightly and lock it with a crushing meat rack.

3. Then adjust the thickness knob according to the thickness of the mutton cut out according to the need, connect the power supply that matches the voltage of the nameplate of the slicer, turn on the slicer switch, and turn on the fan switch at the same time.

4. The mutton will automatically fall to the stainless steel table under the meat table to present a roll by roll, and it can be cleaned up when it reaches a certain amount.

5. After finally cutting the mutton, rotate the thickness of the auspicious knob back to the "0" position.

1. The growth period of sheep is different.

Fat sheep rolls and lamb rolls are made of mutton as the main raw material, among which the fat sheep rolls are made of ordinary mutton, which tastes rough and the smell will be relatively large, which is suitable for people who can accept the smell.

For lamb rolls, it is generally used to use lactating lamb, which is delicious, has a small smell, and the meat is also very soft and juicy, which is suitable for people who can't accept too much smell.

2 Mainly lamb.

For high-quality fat sheep rolls, they are generally made with a large muscle in the back of the sheep's waist, and the ** of this fat sheep roll is relatively high.

But now some black-hearted merchants in order to control costs, will also put mutton and other meats, such as duck, chicken, pork, etc. together, and then add some mutton flavor to make fat sheep rolls, for this kind of fat sheep rolls, not only taste poor, but also health conditions are not guaranteed, so it is recommended that it is best to choose regular products when buying fat and fat sheep rolls.

3. You can add some seasoning to remove the fishy smell.

If you want to get rid of the smell of fat sheep rolls, then you can first choose high-quality fat sheep rolls, so that the smell will be relatively smaller.

Secondly, it is recommended to add onions, ginger, garlic, green onions, cooking wine, white pepper, cumin powder and other seasonings with deodorizing effect when making, which can reduce the smell of fat sheep rolls to a certain extent.

4. It is not recommended to eat.

Although under the premise of controlling calories, eating some fat sheep rolls appropriately will not make you fat, but compared with ordinary mutton, in order to maintain the soft and juicy texture, the fat content of fat sheep rolls is higher than that of Liang empty limbs.

Therefore, if for some people who need to strictly control their weight, it is not recommended to eat more fat lamb rolls, if you want to eat, it is recommended that it is best to choose normal mutton to eat, and also to eat the lean part of the world, which will be more conducive to **.

1.Go to the supermarket and buy a piece of fresh lamb, preferably square in shape, so that when you cut it later, the shape will be more beautiful.

2.Take out the newly purchased lamb, wash it and let it sit until the moisture on the surface of the lamb dries.

3.After drying, put it in the refrigerator to freeze, and when you put it in the refrigerator to freeze, if the refrigerator at home has the function of changing temperature, you can put the mutton in the cabinet with the function of changing temperature.

4.Observe the lamb in the freezer, and when the lamb is firm, you can start cutting the rolls, taking care not to freeze too hard.

5.Remove the moderately frozen lamb, place it on a cutting board and begin to cut the rolls. When cutting mutton, try to ensure that the cut lamb rolls are moderately thin, and the thinner lamb slices can automatically form a roll.

6.After the lamb is cut, it can be plated or bagged, put it back in the freezer compartment of the refrigerator, and take it out when you use it.

Materials. Lamb rolls, enoki mushrooms,

Tomatoes, potatoes, green onions, ginger and garlic, Sichuan peppercorns

Hot pot base, coriander.

Method: Step 1

Wash and blanch enoki mushrooms for about 20 seconds and remove them.

Step 2: Slice the potatoes and wash them to remove the starch, blanch the tomatoes in water for a while, peel and dice them, cut the green onions, ginger and garlic, and prepare peppercorns, hot pot base and coriander.

Step 3: Stir-fry green onions, ginger, garlic, peppercorns in overheated oil until fragrant.

Step 4: Stir-fry the hot pot base on low heat.

Step 5: Stir-fry the tomatoes until soft and rotten, then add a large bowl of boiling water.

Step 6: Add the potato slices and cook for about 3 minutes.

Step 7Add enoki mushrooms and cook for about 1 minute, then add the lamb rolls and cook for about half a minute. Add salt to taste, add coriander and remove from the pan.