How to make raw mutton delicious and simple, how to cook raw mutton, what method to use, and how to

How to cook lamb is delicious and simple.

Bury I love.

Concern. Mutton is a food with high nutritional value, which is rich in protein, much higher than pork and beef, and the calcium, iron, and vitamin C content in it is much higher than that of pork and beef. But mutton has a nasty smell of mutton, many people love and hate it, in fact, mutton has a unique smell, mainly because the fat contains the components of carbonic acid, after removing the fat, the mutton will no longer have a smell.

Mutton can also make many different dishes, here, I will give you a brief explanation of how to use mutton to make delicious on the tip of the tongue.

Tools raw cumin, green onions, garlic cooking wine.

Method: Read step by step.

Stir-fried lamb with green onions. Materials:

Mutton, chili pepper (green pepper and sharp pepper are acceptable, depending on personal preference), green onions, salt, cooking wine, dark soy sauce, starch, ginger, garlic, coriander.

Steps:1Cut the green onion into sections and then cut it into shreds, and cut the ginger, garlic and pepper for later use;

2.Slice the mutton, mix well with salt, dark soy sauce, cooking wine and starch and marinate for 20 minutes;

3.Pour oil into the pot, stir-fry the mutton slices on high heat, put it on a plate when it is 8 ripe, then pour in the green onions, ginger, garlic and pepper and stir-fry for 2 seconds, pour in the mutton slices, add coriander and stir-fry for a while.

Easy nourishing mutton broth.

Ingredients: mutton, salt, green onions, garlic, spices, jujubes, wolfberry, hawthorn.

Steps: 1. Soak the newly bought mutton for more than one hour to remove the blood;

2. Cut the mutton into pieces, continue to soak for a period of time and then drain the water;

3. Put water in the pot and put the mutton pieces into it;

4. After the water boils, remove the white foam on the surface, add the green onions cut into segments and the ginger cut into cubes;

5. Put in the prepared jujubes, wolfberries and hawthorns, and add spices;

6. Simmer over low heat until the mutton is cooked and rotten, then add an appropriate amount of salt;

7. Finally, simmer for a while, and wait for the salt to seep in.

If you still feel that the smell is strong, you can also add a drilled radish and put it in and simmer together. ）

Homemade lamb skewers.

Ingredients: lamb shank, cumin, oil, light soy sauce, chili noodles, onion, cooking wine.

Steps: 1. Cut the bought lamb leg into small cubes, remember that it is best to be fat and thin, and then cut the onion into shreds;

2. Put the cut lamb leg meat into a bowl, add cumin, cooking wine, oil, light soy sauce and shredded onion for marinating, which takes about half a day;

3. Skewer the marinated mutton with bamboo skewers;

4. After it is done, you can use the barbecue grill or baking tray to roast the lamb, and when it is half-cooked, add cumin powder and chili noodles according to your preference, and the lamb skewers with full color and flavor are ready.

Lamb dumplings. Materials:

Lamb, pork, flour, green onion, ginger, garlic, radish, Sichuan pepper, salt, oil, sesame oil, light soy sauce.

Steps: 1. According to the number of diners, knead the dough and put it aside to wake up;

2. Soak the purchased mutton in water, remove the blood, then cut it into pieces, continue to soak it for a period of time, and then drain the water;

3. Pork and mutton are chopped into stuffing according to the ratio of 3:7, and the fat and thin meat is chopped into filling.

It's simpleWash the raw mutton, add orange peel to remove the freshness, boil it with cold water until it boils, skim off the floating water, and blanch the mutton. And thenBoil water until boiling, then add blanched mutton, mung beans, and white radish to cook together.

Stir-fried lamb with green onions.

Ingredients: 200 grams of lamb loin (or leg of lamb), 1 green onion, raw egg.

10 grams, 5 grams of salt, 10 grams of light soy sauce, 2 cloves of garlic, 2 dried chili peppers, 5 grams of rice wine, 8 grams of tapioca starch, 10 grams of rice wine, 1 gram of white pepper, white sugar.

5 grams, cooking oil.

Appropriate. 1) Prepare all the food and use a little raw egg to prepare the beef for sizing in advance.

2) The knife and the beef are cut off at a 90-degree angle, so that the taste is tender, and there is a thin strip of oil under the pork tenderloin, which does not need to be removed, which is fragrant.

3) After cutting the meat, put rice wine and salt to grasp it, then add a small amount of whole egg liquid to grasp it well, and finally grasp it with a little tapioca starch even if it is marinated. The beef is more tender and does not stick to the pan.

4) Finely chop the garlic and cut the spring onion into a bowl of juice with rice wine, light soy sauce, salt, white pepper, white sugar and tapioca starch, and add a little water moderately.

5) Add a little more oil to the pot, fried mutton with less oil is not delicious, put 2 dried chili peppers to remove the seeds, and fry until the jujube is red.

6) Stir-fry the beef and garlic until the surface is white.

7) Stir-fry the chopped green onions twice to let the flavors penetrate into each other.

8) Enlarge the candle juice and stir into the pot, stir quickly, and start the pot with force.

I boiled the mutton soup pot, that is, after the mutton was washed, put it in the pot to cook, add ginger, garlic, a little orange peel, all kinds of small spices to cook together, it is best to cook some sheep trotters and sheep intestines in the soup pot, so that it is more oily, it is more delicious, after the mutton is boiled, it will be scooped up and cut into slices, and cooked until everything is almost cooked, then put some radish slices, add some salt, monosodium glutamate, coriander can be out of the pot.

Raw mutton does not need to add too many seasonings, add ginger to remove the smell, boil slowly over low heat, and sprinkle a little salt before coming out of the pot.

Lamb Cooking Steps:

Prepare fresh lamb.

Prepare the trimmings and cook underneath.

Soak raw mutton, add oranges with fiber skin, remove fresh and bloody.

Bring to a boil in cold water, skim off the floats and blanch the lamb.

Boil water until boiling, then add the blanched mutton, mung beans, and white radish to cook together.

Lamb, warm sex. Mutton is divided into goat meat, sheep meat, and wild mutton meat. In ancient times, mutton was called boiled meat, lamb meat, and lamb meat.

It can not only resist wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is known as winter tonic, popular with people. Because the mutton has a nasty smell of mutton, it is neglected by some people. In fact, if 10 grams of licorice can be cooked with an appropriate amount of cooking wine and ginger for one kilogram of mutton, it can be reproduced to imitate the atmosphere and maintain the flavor of its mutton.

Detailed introduction to the practice of ginger beef Cuisine and efficacy: private dishes Qi and blood double supplement recipes Recipes for replenishing deficiency and nourishing the body Spleen appetizer imitation chain recipe Limb cold and cold recipe Taste: salty and umami Process:

Stir-fried ginger beef ingredients: Ingredients: beef (lean) 150 grams Accessories:

100 grams of ginger, 30 grams of green garlic, 30 grams of pickled pepper Seasoning: 4 grams of salt, 1 gram of monosodium glutamate, 8 grams of cooking wine, 5 grams of soy sauce, 1 gram of baking soda, 1 gram of pepper, 50 grams of starch (peas), 30 grams of vegetable oil Characteristics of ginger beef: Ginger is crisp and tender, and the meat is fresh and soft.

Teach you how to make ginger beef, how to make ginger beef to be delicious1Choose lean yellow beef, remove its fascia and cut it into small slices 7 cm long, 3 cm wide and cm thick. Peel the ginger, wash and cut into slices, cut the green garlic sprouts into short sections, and cut the pickled peppers into small pieces.

2.Put the cut beef into a bowl, add baking soda and an appropriate amount of water, then add 1 gram of salt, 3 grams of cooking wine, and 30 grams of starch to marinate the beef. 3.

Take another 1 small bowl and put salt, cooking wine, sauce buried spring oil, monosodium glutamate, pepper, soup, starch, and mix into a bowl. 4.Wok on the fire, hot fire, pour in lettuce oil to burn to seventy percent hot, put in the shredded beef with a shovel to quickly push away nine ripe that is poured, then pour in ginger, green garlic sprouts, pickled peppers and so on stir-fry a few times, bend the big resistance and then pour in the beef slightly fry, and then cook into the bowl and fry a few times, when the juice is tightly wrapped evenly, get out of the pot and put it on the plate to eat.