The practice of mutton is homely, and the practice of mutton is complete

Grilled lamb chops. Ingredients: 1500 grams of lamb chops, 1 garlic, 7 slices of ginger, 10 grams of cumin, 20 grams of cooked sesame seeds, 20 grams of flaxseed oil.

Method: Wash the lamb chops and put them in a pot under cold water. Bring to a boil over high heat and skim off the foam. Add the green onions and ginger and simmer for 40 minutes. Remove and drain the broth.

Preheat the oven to 250 degrees and bake the lamb for 20 minutes. In a bowl, stir in the cumin, cooked sesame seeds and oil. Take out the lamb chops, brush with the seasoned ingredients and continue to test for 5 minutes. When you hear a sound, turn the temperature to 180 degrees and bake for 5 minutes. Just bake.

Stir-fried lamb with green onions. Ingredients: 300 grams of mutton, 100 grams of green onions, 25 grams of garlic, 15 ml of light soy sauce, 10 grams of starch, 2 grams of sugar, 10 ml of cooking wine, 3 ml of balsamic vinegar, 1 gram of salt, 20 ml of oil, a little lemonade.

Method: Wash the lamb and slice it along the texture. Put it in a bowl and add light soy sauce, cooking wine, and starch to marinate to taste. Slice the green onion and mince the garlic.

Heat oil in a pan. Add the lamb and quickly slide it and stir-fry. Remove and set aside. Leave the bottom oil in the pot, add the minced garlic and shredded green onion and stir-fry until fragrant. Pour the mutton into the pot, add salt, sugar, lemonade and vinegar and stir-fry evenly, and remove from the pot.

Cumin lamb. Ingredients: 300 grams of mutton, 2 tablespoons of cooking wine, 1 tablespoon of five-spice powder, a green onion, 3 slices of ginger, 2 cloves of garlic, appropriate amount of soy sauce, 3 grams of salt, 2 grams of sugar, 10 peppercorns, 1 gram of ingredients, 10 grams of coriander, 5 grams of cumin, 3 grams of chili noodles, and an appropriate amount of sesame seeds.

Method: Slice the mutton, add an appropriate amount of five-spice powder and cooking wine and marinate for 5 minutes.

Heat oil in a pan. Add the peppercorns and stir-fry until fragrant, remove and set aside. Add the green onion and ginger and stir-fry until fragrant, then add the marinated mutton and stir-fry until it changes color. Add sugar, soy sauce and a small amount of liquor.

When the soup is reduced, add cumin. After the soup is drained, add the cooked sesame seeds and chili flakes. Add salt and garlic slices, add coriander and stir-fry evenly, then remove from the pan.

Braised lamb. Ingredients: 800 grams of lamb forelegs, 20 grams of Sichuan pepper, 1 green onion, 10 grams of rock sugar, 4 cloves of garlic, 4 slices of ginger, 2 bay leaves, 1 piece of cinnamon, 2 star anise, a spoonful of cooking wine, 1 spoon of bean paste, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 grass fruit, 5 dried chilies, 20 grams of garlic sprouts.

Wash the lamb and cut it into pieces. Bring water to a boil in a pot. Add the lamb and cook for 5 minutes, remove and set aside.

Heat oil in a pan and stir-fry green onions, ginger and garlic until fragrant. Add the lamb and fry for 10 minutes until the lamb is slightly golden. Add the bean paste, cooking wine, light soy sauce and rock sugar and stir-fry well.

Add water to the pot. Add bay leaves, star anise, cinnamon, grass fruit and dried chili peppers to a boil over high heat, turn to medium heat and simmer for 1 hour. After turning off the heat, add the garlic pieces.

Salt-baked lamb shank. Preparation: 1 lamb shank, appropriate amount of coarse salt, 30 grams of cumin grains, 30 grams of chili powder, appropriate amount of salad oil.

Method: Wash the leg of lamb and drain the water. Use a fork to fill the leg of lamb with small holes to absorb the flavor.

Spread the coarse salt evenly over the leg of lamb. Knead well in a surface dipped in cumin grains and chili peppers. Refrigerate for 5 hours.

Preheat the oven to 200 degrees. Wrap the marinated leg of lamb in tin foil and place it in the oven. After baking for about 20 minutes, turn over and bake for about 40 minutes.

Remove the foil and brush with a layer of oil. Take the test directly for 60 minutes, and turn over several times in the middle. Just take it out.

green onion and ginger are broken; Cut the green garlic into oblique sections; minced bean paste; Pick and wash the parsley.

Mutton boneless, branded to remove residual hair, scraped and cleaned, boiled in a pot of cold water, removed and washed, put into a sand bowl with a bottom grate, add white wine, cinnamon, dried red pepper, green onion and ginger and water to boil, move to low heat and simmer into rotten and take out. Cut the lamb into 5 cm lengths

5 cm wide strips, put the oil pan to burst out the fragrance, cook cooking wine, add salt and bean paste and stir-fry, pour into the sand bowl with the original soup, and simmer over low heat until the juice is thick. Remove the cinnamon, dried red peppers, green onion and ginger.

When eating, put the mutton on the fire, add monosodium glutamate and green garlic to boil, adjust the taste, put it into a soup bowl, pour sesame oil, and serve with coriander.

Ingredients: 200 grams of mutton, 50 grams of carrots, 5 ml of cooking oil, 1 gram of Sichuan pepper, 1 bay leaf, 2 grams of green onions, 3 grams of ginger, 5 grams of garlic cloves, 5 grams of sugar, 3 grams of light soy sauce, 2 grams of salt.

The lamb is prepared as follows:

1. Cut 50g carrots into hob pieces, and slice 200g lamb.

2. Put 1L of water in the pot, put the mutton in cold water, blanch the water to remove the blood foam.

3. Put 5ml of cooking oil in the pot, 1g of Sichuan pepper, 1 bay leaf, 2g of green onion, 3g of ginger and 5g of garlic cloves.

4. Add 5g of mutton and white sugar and stir-fry evenly.

5. After completing the pot, add 3g of light soy sauce and continue to stir-fry, add 100ml of water, pour in carrots, and 2g of salt and stir-fry.

Picture of the finished braised lamb.

Home-style red stuffed sheep, carrot roasted mutton, lamb chops stewed yam, radish mutton pot, cumin mutton, mutton celery water drink, spicy mutton hot pot, mutton cabbage soup.

Authentic grassland mutton is boiled until it is seven or eight years old, and it can be eaten with a handful of salt. In this way, it can maintain the nourishing effect without getting hot. Many mothers in our community are buying flowers and herbs for their children to eat, so I suggest you try it too.

9.I also put an egg in it and marinated it. When the soup is almost finished, it's time to start cooking.

Braised lamb. Ingredients: 500g lamb;1 carrot;2 pieces of yuba;Half an onion;1 potato;

Seasoning: 4 rock sugars;Anise ;Cinnamon bark;bay leaves;Szechuan pepper;Dried chili peppers;Bean paste;Hot pot base;Light soy sauce, dark soy sauce.

Method 1: Wash the mutton, cut it into pieces, soak it in blood water, put it in the pot, add a spoonful of cooking wine, green onion and ginger to blanch the water, and then remove it;

2. Put the green onion, ginger, dried chili, star anise and cinnamon in the hot oil in the pot to fry the fragrance, add the hot pot base and bean paste, and fry the red oil

3. Pour in the mutton pieces and stir-fry evenly, add the water that has not been used for the ingredients, add a spoonful of dark soy sauce, two spoons of light soy sauce, stew for 40 minutes, add potatoes, carrots, bean curd and onions, add a little salt to taste, and continue to simmer for about 20 minutes.

Cumin lamb. Ingredients: mutton: 1 catty.

Ingredients for marinated mutton:

Cooking wine: 1 tablespoon.

Salt: One scoop. Pepper: 1 tablespoon.

Cumin powder: 1 scoop.

Light soy sauce: 1 scoop.

Shredded ginger: 8 slices.

Cooking oil: 1 scoop.

Ingredients for stir-frying mutton:

Half an onion;

Coriander: 3 sprigs.

Chilli flakes: 1 tablespoon.

Cumin powder: 1 scoop.

Sichuan pepper powder: 1 tablespoon.

Cumin granules: 2 scoops.

Sichuan peppercorns: 1 tablespoon.

Garlic cloves: 4 cloves.

Light soy sauce: 1 scoop.

Method: 1. Cut the mutton into small pieces, and marinate the mutton for half an hour with the seasoning of the marinated mutton;

2 Cut the stem of the coriander into small pieces, cut the coriander leaves into sections, cut half of the onion into strips, and cut the other half into small pieces;

3 Pour a little more oil into the pot, and when the oil is hot, fry the mutton in the pot until slightly browned;

4. Wash the pot, put an appropriate amount of cooking oil in the pot, stir-fry garlic cloves, peppercorns and cumin grains until fragrant, pour in the mutton and stir-fry;

5Pour in the onion strips, cumin powder, chili flakes and peppercorn powder and stir-fry;

6Add chopped onion and coriander, stir-fry evenly with a spoonful of light soy sauce;

7. Pour in the coriander leaves before the pot and stir-fry them, and you can get out of the pot, the process and ingredients are a little much, please be patient and see clearly.

Stewed white radish mutton soup.

Ingredients: lamb chops, white radish, green onion, ginger and peppercorns.

Method 1: Wash the lamb chops with water and slice the white radish.

2 lamb chops, ginger, green onions, peppercorns (a few) put together in the pot, heat the water, simmer for 2 hours, 31 and a half hours to pour in the radish, ten salt.

4. Simmer and sprinkle with white pepper.

Stir-fried lamb with green onions. Ingredients: Mutton rolls, 8 taels of mutton, 2 green onions, chili pepper, cumin powder, cumin grains, ginger and garlic.

Q method: 1 mutton cold underwater pot ten 2 spoons of cooking wine, boil and remove the mutton, cut the green onion with an oblique knife, stir-fry ginger, garlic, pepper, chili pepper and a little green onion;

2. Pour in the mutton over low heat, 10 2 spoons of light soy sauce, half a spoon of dark soy sauce, and 10 green onions stir-fry for 1-2 minutes;

3 After stir-frying ten small half bowls of water, ten cumin powder (cooked cumin grains can be put with green onions, raw cumin grains and Sichuan peppercorns), and finally ten and a half spoons of salt, a little monosodium glutamate or chicken essence, and half a spoon of sugar can be stirred!

Ingredients: 500 grams of mutton, half a yam, six or seven red dates, 2 grams of angelica, an appropriate amount of ginger, a green onion, a spoonful of cooking wine, and an appropriate amount of salt.

Method: 1. Cut the mutton into pieces, slice the ginger, and set aside.

2. Put the mutton in a pot under cold water, bring the water to a boil and remove it.

3. Wash the blanched mutton with warm water to remove the foam and control the moisture.

4. Peel the yam and cut it into hob pieces.

5. Put the mutton, yam, green onion and ginger into the clay pot.

6. Add a spoonful of cooking wine and an appropriate amount of water to the clay pot, add red dates and angelica, and bring to a boil over high heat.

7. After the water boils, skim off the surface foam with a colander.

8. Turn down the heat, cover the lid, continue to boil for an hour, until the remaining 10 minutes, add an appropriate amount of salt to the soup to taste.

Cumin lamb. Ingredients: 300 grams of mutton, 15 grams of cumin, 50 grams of bamboo shoots, 1500 grams of oil (about 75 grams), 20 grams of cooking wine, 1 gram of salt, 15 grams of sugar, 30 grams of eggs, 7 grams of monosodium glutamate, 30 grams of spicy paste, 50 grams of water starch, 10 grams of sesame oil, a little soup and noodles.

Method: 1. Put the mutton slices in a bowl, add eggs, starch and noodles, and grasp the paste evenly.

2. Spoon the oil, wait for the oil to mature, cut the meat slices, put the bamboo shoots, and pour them out together. Leave oil in the original spoon, add spicy paste, salt, sugar, monosodium glutamate, cooking wine, cumin, soup, pour in meat slices, bamboo shoots, turn the spoon, gather some thickener, pour sesame oil, and the spoon is ready.

Casserole nourishing lamb chops.

Ingredients: 750 grams of fresh lamb chops, 200 grams of carrots.

Ingredient A (2 grams of star anise, 3 grams of cinnamon and tangerine peel, 6 grams of dried chili peppers, 5 grams of angelica).

Ingredient B (8 grams of bean paste, 10 grams of oyster sauce, rice wine, hot pot condiments, 6 grams of Weidamei soy sauce, 3 grams of monosodium glutamate and chicken essence) 30 grams of salad oil, 5 grams of garlic sprouts.

Method:1Chop the fresh lamb chops into pieces and rinse away the blood; Wash the carrots, cut them into hob pieces and cook.

2.Fly the chopped lamb chops into pieces, skim off the foam, pour out and rinse for about 5 minutes to control the water.

3.Heat the bottom oil in the pot, put the lamb chops in the pot and stir-fry, fry for about 15 minutes, after the mutton fat overflows, continue to stir-fry with a ingredient, and after the fragrance overflows, then fry evenly with the B ingredient, add water to cover the raw materials, first boil over high heat, and then change to medium heat to burn for about 40 minutes, after the raw materials are burned and mature, then use high heat to collect the juice, put the boiled carrots together to burn, collect the juice, put it on the plate, and put in the garlic seedlings.

The practice of roasting lamb with carrots :

Ingredients: 1000 grams of mutton, 500 grams of carrots, 3 tablespoons of vegetable oil, 5 slices of ginger, 4 tablespoons of rice wine, fine salt, soy sauce, orange peel.

Production method: 1. Cut the mutton into pieces, and cut the carrots into knife pieces;

2. Remove from the pot (without oil), fry the carrots for 10 minutes, until half-cooked, put them up, and set aside;

3. Start the oil pot, put 3 spoons of vegetable oil, heat the oil with a strong fire, first add 5 slices of ginger, then pour in the mutton, stir-fry for 5 minutes, add 3 spoons of rice wine, until the fragrance is fried, add a small amount of fine salt, soy sauce and cold water, simmer for 10 minutes, pour it into the casserole, put in carrots and orange peels, add about 3 large bowls of water, boil with a strong fire, add 1 spoon of rice wine, change to low heat and simmer for about 2 hours, until the mutton is crispy and fragrant, remove from the fire, carrots and roast mutton.

Efficacy characteristics: warm the stomach and replenish deficiency, dispel wind and cold.

1Soak the lamb in clean, cold water for two hours, change the water in between, and then cut the lamb into chunks. 2Add an appropriate amount of water to the pot, then pour the clean mutton into the pot, boil over medium heat until the water boils, use a spoon to remove the foam on it, and then add cooking wine. 3Then put peppercorns, ginger, green onions and other ingredients into the pot, then cover the pot and cook for about an hour.

4Finally, add an appropriate amount of salt according to personal habits, turn the fire to medium heat and cook for about 20 minutes, and then sprinkle some coriander and green onion after putting it in a bowl.

Three kinds of mutton hot methods, the ingredient steps are all collected, and the signature dish of the New Year!

[Bitter gourd mutton - delicious but not hot].

Ingredients: lamb, shallots, bitter gourd, sweet potato starch, light soy sauce, appropriate amount of sugar, appropriate amount of salt.

1. After the mutton is cleaned, drain the water and cut it into thin slices for later use.

2. Cut the shallots with an oblique knife for later use, remove the seeds of the bitter gourd and cut into fine shreds for later use, prepare a small bowl, add a spoonful of sweet potato starch, two spoons of light soy sauce, a little sugar to enhance the flavor, and an appropriate amount of salt to prepare the sauce for later use.

3. Turn on high heat and put the wok, add an appropriate amount of oil, burn until it is hot, pour the mutton into the stir-fry, and quickly stir-fry the smooth mutton with a spatula.

4. After the mutton changes color, immediately pour in the green onion segments and stir-fry for 20 seconds, then pour in the bitter gourd shreds and stir-fry quickly for 20 seconds. After adding the sauce, continue to stir-fry for 10 seconds on high heat, remove from the pan and serve.

Boil lamb. Ingredients: Lamb.

Accessories: green onion, ginger, garlic, rice wine, flower and pepper, seasoning, chicken essence, sugar, orange peel, mung bean.

Method: Wash the mutton with water first, and then soak it quietly for 2 hours.

2.Then change the water, put in the mutton, and then add a variety of your favorite seasonings, (add a few pieces of orange peel, and put a small handful of mung beans, so that you can remove the fishy smell), boil the water over high heat, and cook over low heat, about 40 minutes. (The way to judge whether it is cooked is actually very simple, as long as you use chopsticks once, if you can loosen the sock ruler and pierce it through, then it is cooked thoroughly, otherwise it is not cooked.)

3.Remove the cooked lamb and let it cool. When you eat it in the future, you can cut some at any time, and then put it in the mutton soup to heat it up, it is super delicious.