What is the material used to make lamb foam

Raw materials for mutton steamed buns: mutton, ginger, garlic, cinnamon, star anise, codonopsis, astragalus, kaempfera, bay leaves, grass cowardice, sand kernels, hawthorn, pepper. Method:

1. To choose a good mutton, we choose a lamb front leg. 2. Wash and cut into large pieces. 3. Put the mutton in the pressure cooker, and add the stewed ingredients:

Ginger, garlic, cinnamon, star anise, codonopsis, astragalus, kaempfera, bay leaves, grass cowardice, sand kernels, hawthorn, pepper. 4. Pour water into the water and bring to a boil over high heat, skim off the foam and turn to low heat to simmer. 5. After simmering for two hours, turn off the heat until the meat is fragrant.

6. While stewing the meat, put an appropriate amount of flour into the basin. 7. Add water and knead the dough into a moderately soft and hard dough, cover and let rise for 20 minutes. 8. Roll the dough into the same size, roll it into round slices and put it in a frying pan.

9. Boil the bun over low heat and close the lid. 10. Turned bread buns. 11. Tear the baked bun into small dices by hand (you can also cut it with a knife, hehe).

12. Put the original soup of stewed mutton in the pot, add vermicelli and black fungus to cook, add an appropriate amount of light soy sauce, rice vinegar, beef powder (chicken essence and monosodium glutamate can also be used), fish sauce (none can be omitted), salt to taste. 13. After the vermicelli fungus is cooked, pour in the steamed buns and cook for a while. 14. Pour all the ingredients into a bowl, add chili sauce, chili oil, coriander, minced green onions, sugar garlic, mix well and you can start.

Youyu MuttonThe Ministry of Agriculture of the People's Republic of China approved Youyu County's "Youyu Mutton" to pass the registration of regional protection of geographical indications of agricultural products of the People's Republic of China, and it became the first livestock product in our province to win the national geographical indication of agricultural products. Youyu mutton has the advantages of more lean meat, less fat, tender, juicy, easy to digest, and light taste, and is very popular in the domestic and international markets. Youyu mutton grows in the pure natural, pollution-free, has the reputation of green pure land on the oasis, eats natural pasture, drinks natural mineral water, its meat quality is superior, fresh, tender, fragrant, beautiful, less fat, no fishy smell, rich in calcium, iron and other minerals and the human body must amino acids and other nutritional advantages.

Our sheep are never fed any fodder and eat grass and grain all year round. Some people describe Youyu's sheep like this, eating Chinese herbs, drinking natural mineral water, and living in a green villa, can the meat be delicious?

It is best to use the right jade mutton!

1.Blanch: Put cold water into the pot, pour in the cleaned mutton bones and cut mutton, add shredded ginger and two slices of tangerine peel, pour out the blood water after boiling over high heat, and rinse well.

2.Change the pot with clean water, add the mutton bones and bring to a boil, while adding star anise, cinnamon, tangerine peel, green onions, ginger slices, and keep the water boiling in the pot for about 2 hours. Skim off the foam while cooking, and finally remove the star anise, cinnamon and tangerine peel. (It is recommended to use a large stockpot for this process).

3.Pour the whitened and thick soup into a large-capacity casserole, pour in the blanched mutton, and simmer for 3 hours on low heat.

4.Melt the yeast in about 20 grams of warm water, add 30 grams of flour and knead the dough, cover with plastic wrap and ferment for 1 hour. Knead the remaining flour and water into a hard, dead dough, cover with plastic wrap and leave for half an hour.

Finally, knead the two doughs evenly until smooth and firm. Then divide it into equal sizes, knead it into a round shape and roll it out with a dough pin to a thickness of about 1 cm. Put it in a pan and bake it without oil for 3-5 minutes.

5.If you see that both sides are slightly yellow, you can take them out.

6.Break the bun into fingertip-sized or soybean-sized pieces and set aside.

7.Blanch the vermicelli and fungus in water.

8.Once in a bowl, pour over the boiled mutton broth and sprinkle with salt and pepper.

9.Slice the lamb, place it on top of the vermicelli, sprinkle with chopped green garlic and coriander, pour in the chili sauce according to your preference, or serve with sweet garlic.

Summary. Lamb foams with water Hello, dear, mutton foaming is a normal phenomenon: the first is to look at the appearance, the real mutton roll lean meat is mixed with fat, the texture is fine, it is arranged and distributed in a striped manner, and the color is relatively light, pink or light pink; The distinction between lean and fatty meat is evident in the fake lamb rolls, and the color is brighter, with a blood-red or bright red color.

The second is to go to the pot shabu, the real mutton roll will not fall apart after the pot, the color is pink, the foam is less, it is very tender to eat, and there is a slight smell; The fake mutton rolls are easy to fall apart after being put into the pot, the color is black, and a lot of foam will be produced, and the mouth will be hard and hard when eaten.

Mutton foaming with water Hello, dear, mutton foaming is a normal phenomenon: the first thing to look at is to look at the appearance, the real mutton roll lean meat is mixed with fat, the texture is fine, it is arranged and distributed in a striped manner, and the color is relatively light, pink or light pink; The distinction between lean and fatty meat is evident in the fake lamb rolls, and the color is brighter, with a blood-red or bright red color. The second is to go to the pot shabu, really early with the town mutton roll will not fall apart, the color is pink, less foam, eat very tender, and a little hermit taste; The fake mutton rolls are easy to fall apart after being put into the pot, the color is black, and a lot of foam will be produced, and the mouth will be hard and hard when eaten.

The sheep didn't know how to die, and after killing, can they still eat it if they soak it in white foam with water.

The sheep doesn't know how to die After killing, can you still eat it with white foam soaked in water Hello, pro-canopy, the foam is produced because the residual blood and tissue fluid in the mutton are produced after heating, although it is not dirty, but the food is tasteless, and it affects people's appetite, and the meat is not good, and it can also be lacking in this situation, but most of the cases are the meat slices of frozen meat, so that there is residual blood and minced meat, which sticks together after heating and affects appetite, solution: 1, boil over high heat, and gently remove the dress with a spoon. 2. Add the minced chicken to absorb and remove.

Raw materials: 1. Main ingredients: fresh mutton (front legs) - 750 grams; Flour – 350 grams, baking powder (a plight).

2. Ingredients: fungus, daylily, vermicelli.

3. Seasoning: green onions, shallots, ginger, Sichuan pepper, spices, coriander, garlic hot sauce, salt, monosodium glutamate.

Production method: 1. Put the fungus, daylily and vermicelli into the container respectively, add cold water and soak;

2. Process the mutton. Soak the fresh lamb in cold water for half an hour, and then wash it several times with water to wash off the blood in the meat.

3. Put the washed meat into an iron pot, add boiling water (it must be boiling water), turn on high heat, and boil for 15-20 minutes, during which the blood foam in the soup should be continuously skimmed out. Wait for the blood foam to skim off, cut the green onion into sections, wrap the pepper and ingredients in gauze, put them into the pot together, and simmer for 2 hours on low heat.

4. When the meat is stewed, we start to mix the noodles. After melting the baking powder (must be less, the principle is to prefer less than more) with warm water, add it to the flour, and mix the dough with warm water. Don't add too much water, the dough must be harder, as hard as you can, and the dough should be kneaded repeatedly.

After reconciliation, set aside and let stand for 40-50 minutes.

5. Next, we deal with the ingredients. After washing the fungus, tear it into sheets by hand; Wash the daylily and remove the stems and cut into sections; Blanch the vermicelli with boiling water and cut it into sections; Chop the shallots and coriander into sections for later use.

6. At this time, the noodles should also wake up, and we will start to make steamed buns. Divide the dough into fist-sized dough and knead it with your hands a few times to roll it out into a round cake shape, which is slightly thicker. Put the cake in an electric baking pan and dry it (do not add oil).

Since my electric baking pan can't adjust the temperature, I turn on the electricity for one minute, turn off the electricity for two minutes, and use the residual temperature to bake the cake until it is medium-rare.

7. After the cake is baked and cooled, it is time to start breaking the bun. Depending on the amount of food the whole family eats, break the bun into peanut-sized pieces and put them in a bowl. The size of the bun is based on personal preference, but it should not be too large or too small; If it is too large, it should not be cooked thoroughly, and if it is too small, it will easily form a paste. Tired!!

8. At this time, the meat is also stewed. Remove the meat and cool it and cut it into slices. I stewed so badly that I had to cut it into pieces.

9. Everything is ready! Put salt and monosodium glutamate in the bowl first, then put fungus, daylily and vermicelli, put the bun on the top of the dish, put the meat on the bun, and then pour the hot mutton soup, a bowl of fragrant mutton steamed bun is ready!!

10. Sprinkle with coriander and shallots, and let's eat!! Ha ha!! Served with garlic hot sauce, the taste is even more beautiful!!

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1. Mutton, sexual temperature. Mutton is divided into goat meat, sheep meat, and wild mutton meat. It is most suitable for winter consumption, so it is called a winter tonic and is very popular among people.

However, the smell of mutton is heavier, and the digestive burden on the stomach and intestines is also heavier, so it is not suitable for people with poor stomach and spleen function. As with pork and beef, excessive consumption of such animal fats can cause stress on the cardiovascular system, so although lamb is delicious, it should not be greedy. Consume with caution on hot days or fever patients.

2. Warm meat: mutton, dog meat, yellow eel, river shrimp, sea shrimp, finch meat, goose eggs, pork liver.

3. Cold meat: duck meat, rabbit meat, river crab, snail meat, snail meat, horse meat, oyster meat, duck eggs, clams.

4. Flat meat: pork, goose meat, carp, herring, crucian carp, silver carp, eel, anchovy, yellow croaker, hairtail, abalone, soft-shelled turtle, loach, jellyfish, squid, chicken blood, eggs, pigeon eggs, quail meat, quail eggs, sea cucumbers, bird's nest.