How to cook raw mutton, how to make raw mutton delicious and simple

Ingredients: 1500g mutton Ingredients: 500g white radish.

Seasoning: 75 grams of vegetable oil, 15 grams of soy sauce, green onion and ginger, 4 grams of salt, 1 gram of monosodium glutamate, 3 grams of star anise, cinnamon, kaempfera and 3 grams of grass cardamom, 5 grams of whole dried pepper, 20 grams of cooking wine, 50 grams of net coriander, 10 grams of sesame oil.

1. Put the pig iron pot on the fire and burn it red, the skin of the mutton is facing down, the remaining hair on the skin is cleaned, scraped and washed in warm water, the blood water is rinsed, the water is drained, the pieces are 3 cm square, put into the pot of boiling water, remove and wash, and drain the water.

2Wash and peel the turnips and cut into pieces the same size as the lamb; Wash the star anise, cinnamon, kaempfer, and grass cardamom, put them into the spice bag and tie them with rope.

3. Put the pot on the fire, put the oil to burn until it is hot, stir-fry the green onion and ginger to bring out the fragrance, put the mutton, cooking wine, and soy sauce to stir-fry together, add fresh soup and spice bags to boil on the hot fire, move the low heat to burn until it is rotten, skim off the foam, put the radish until it is crispy (the shape is complete), take out the spice bag, collect the thick soup on the high fire, put it on the plate, pour sesame oil, and sprinkle coriander.

Lamb chops, appropriate amount of green garlic, a little salad oil, appropriate amount of salt, 1 tablespoon of rock sugar, 2 grams of green onion, 1 piece of ginger, appropriate amount of garlic, 2 star anise, 1 small handful of Sichuan pepper, 2 tablespoons of cooking wine, 1 tablespoon light soy sauce, 2 tablespoons of dark soy sauce, 2 bay leaves.

Here's how. 1. Rinse the surface blood water of the mutton with flowing water, put it in a large basin, soak it in water for half an hour, change the water two or three times during the period, soak the blood in the mutton, wash and drain it for later use.

2Put water in the pot, mutton in a pot under cold water, medium high heat, do not cover the lid, boil, and cook over low heat for another five minutes.

3. Remove the blanched mutton, rinse it with running water, and drain it.

4Cut the green garlic into pieces and crush the ginger, knot the green onion, and put the garlic, bay leaves, spices, cinnamon and peppercorns into the tea bag.

5. Heat a small amount of oil in a pot and stir-fry the chives, ginger and garlic.

6. Pour in the mutton pieces and stir-fry until fragrant.

7Add enough water, cover the lamb, and add two tablespoons of cooking wine.

8Add 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, and 4 spice packets.

9Add a tablespoon of rock sugar. Cover the pot, bring to a boil over high heat, then turn to low heat, and simmer for about two hours until the lamb is completely crispy and flavorful.

10Open the lid and turn to high heat to collect the thick soup, add a little chicken essence and a little salt to adjust the taste, sprinkle with green garlic leaves, cover the pot and simmer for one minute (so that the green garlic leaves are greener and more fragrant), open the lid and remove from the pot.

500 grams of lamb ribs. Ingredients: 20 grams of carrots, 50 grams of green garlic. Seasoning; 30 grams of soybean oil, 30 grams of liquor, 40 grams of Shao wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of green onion and ginger slices, 4 star anise.

Here's how. 1Wash the lamb ribs and cut them into 4 cm cubes.

2. Put it in a pot, add an appropriate amount of water, put in a little green onion, ginger slices, white wine, boil, blanch for about 1 minute, then remove it and wash it in clean water.

3. Wash the carrots and cut into slices.

4. Put the wok on the heat, scoop in the soybean oil and heat it, add the green onion and ginger slices and stir-fry until fragrant.

5. Simmer the mutton for 5 minutes, then add the radish, soy sauce, and stir-fry until red.

Mutton is rich in nutrients and is a good nourishing product for winter cold, but because mutton has a fishy smell, many people do not like to eat it. Only put a good pick, cleaning and cooking three.

A pass, you can get rid of the smell of mutton.

To control the selection is to choose fresh meat with light red color and elasticity to the touch; Then it is to wash the good cleaning, wash the fine hair and impurities on the surface of the mutton with warm water, cut it into small pieces and blanch it, remove the blood foam, and then rinse it clean; Cooking is more important, the cooking methods taken to remove the fat are to add peppercorns, put some cooking wine and vinegar, and radish or tea to boil, etc., the following is a few cooking methods that can remove the smell of mutton:

Braised 1000 grams of lamb leg meat, chopped into small squares, blanched, after removing blood foam, rinsed with water; Pour oil into the pot and heat it, put Sichuan pepper, dried pepper, star anise, cinnamon, tangerine peel, ginger pieces, green onion knots, fry the fragrance, add mutton, cook cooking wine and fry for a while, then add bean paste, water, salt, monosodium glutamate, soy sauce, sugar, aged vinegar and a few perforated carrots, boil over high heat, simmer over low heat; After the mutton is burned, remove the ginger pieces, green onion knots, and carrots to eat. After stewing, the mutton is crispy and deboned, salty, fresh and slightly spicy, and fragrant.

In addition, when stewing mutton, wrap a little tea with gauze, cook it with mutton, and remove the tea bag after cooking, which can remove the smell; When roasting mutton, put orange peel can not only remove the smell, but also increase the orange flavor; Roast mutton with a few shelled walnuts or hawthorn, which can not only remove the smell, but also make the mutton cook faster; Boil the mutton in water, add a little garlic and thin chili pepper (chili oil or chili noodles and water stirred into a thin paste) when eating, and the gas can also be reduced; Wash and cut the mutton, put it in a pot of boiling water, and then boil it to the pot according to the ratio of kilograms of mutton to kilograms of water and two meters of vinegar, take out the mutton, and the gas can be relieved; When roasting and boiling mutton, put half a bag or 1 3 packets of curry powder into a kilogram of mutton, which can also remove gas.

Stir-fry 250 grams of net mutton, cut it into willow leaves, and starch it with salt, eggs, monosodium glutamate, and corn starch; Cut the green onions into horseshoe shapes; Fill the bottom oil in the pot, wait for the oil to be hot, and put the mutton in the pot; Stir-fry the lamb until it is half-cooked, add rice vinegar and roast dry. The amount of vinegar is about one thousandth of that of meat; Then add green onions, ginger, soy sauce, sugar, cooking wine, fennel and other seasonings, and add green garlic or garlic paste when the pot is raised. Its fishy smell is greatly reduced, and the taste is mellow.

Bottom oil in the pot, boil the pot with ginger and minced garlic, put the mutton until it is half-cooked, then enlarge the green onion, then add soy sauce, vinegar, cooking wine and stir-fry a few times, and play sesame oil from the pot, its taste is fragrant and beautiful, and there is no fishy smell.

Another way to do this is:

After the mutton is bought, it should be changed to a large piece and bleached in water for more than 5 hours, and then changed to a small piece in boiling water until it is three mature, and then it is reset to rinse in clean water for about 2 hours, and then processed into an edible shape, which can be cooked to remove the smell but maintain the original taste!

The key to removing the smell of mutton is to see if the time for drifting is enough!

The steps to make lamb delicious and simple are as follows:1. Soak the lamb in cold water for 2 minutes, during which the water is changed several times.

2. Slice the ginger and cut the coriander into sections.

3. Pour water into the pot and boil for 30 minutes.

4. Wash with water 2-3 times after removal.

5. Put a spoonful of oil in the pot, add pepper, chili pepper and ginger slices and stir-fry to bring out the flavor, pour in the mutton and stir-fry, add water to cover the mutton.

6. Put salt, star anise, angelica, garlic, pepper, wine, soy sauce, cover and simmer, turn to low heat and cook for 1 and a half hours after the water boils.

7. During the period, you can open the lid several times and add water to prevent the pot from drying.

8. Add coriander and stir-fry to remove from the pan.

9. The delicious lamb is done.

Ingredients: 300 grams of lamb (hind legs), 2 green onions.

Excipients: 1 tablespoon starch.

Seasoning 1 2 tsp salt, 1 tbsp vinegar, 5 cloves of garlic, 2 tbsp cooking wine, tbsp light soy sauce, 1 tbsp Sichuan pepper powder, 1 tbsp sugar, 2 tbsp vegetable oil.

Method Soak the mutton in water in advance (soak it for a while, you can change the water several times in the middle, and you can not soak it if you don't have time), and then squeeze out the water with kitchen paper or a disinfectant towel, 2Remove the fascia and cut into large slices with a top knife (cut off the shredded meat; It can be slightly frozen and then cut to make it thinner).Add Sichuan peppercorns, light soy sauce and starch.

Grasp well and marinate for about 10 minutes. Finely chop the garlic and cut the green onion diagonally into thin slices about 5 cm long, 3Start the wok, add 2 tablespoons of vegetable oil after the pot is hot, when it is 7 hot, add the mutton, quickly fry until the mutton changes color, and immediately put out the oil control for later use, 3

Leave the bottom oil in the pot (you can also add a little more oil, you can save oil with a non-stick pan), add the minced garlic, and simmer until fragrant. Add the shredded green onions and continue to stir-fry over low heat until the green onions are slightly soft and fragrant. Add the mutton, add the cooking wine at the same time, turn to high heat, and quickly stir-fry evenly, 4

Add sugar and stir-fry evenly. Finally, add a few drops of balsamic vinegar. Add a pinch of salt to taste, stir-fry evenly, and serve.

Cooking skills In addition to stir-frying minced garlic and shredded green onions, the rest of the steps should be kept on high heat to ensure that the lamb is tender and smooth;

2. When marinating mutton, add Sichuan pepper powder, which can effectively remove the fishy smell of mutton. If not, you can also use some allspice powder or pepper.

1. Wash the mutton; Put the large pieces of lamb in a pot under cold water and bring to a boil over high heat; After boiling, there will be blood foam floating, skim off, and cook for about 3 minutes to remove it. Rinse off any remaining foam from the meat with warm water and cut it into suitably sized pieces; Put the sliced lamb pieces into the casserole, put in the sliced ginger, the compound seasoning for the stew, and pour in the rice wine and light soy sauce. You can also replace it with cooking wine, add water, and the amount of water is not over the ingredients in the pot.

If you want to simmer for a longer time, you can add a little more water. Add enough at one time, and it is not suitable to add more water during cooking.

2. Cover the casserole lid; Casserole on the stove, **, bring to a boil over high heat; After boiling on high heat, keep the heat high for about 10 minutes, then turn to medium-low heat and simmer for about 35 minutes; When the time is up, open the lid and take a look, the lamb in the pot has already tasted at this time.

3. Peel and cut the white radish into hob pieces; Put the chopped white radish pieces into a casserole and bring to a boil over high heat; Turn to medium-low heat and cook for 5 minutes, then open the lid and add an appropriate amount of salt to taste; Open the lid of the casserole, reduce the juice on high heat, and put a few pieces of rock sugar into it, which can help collect the juice and improve the flavor; When you see that the soup in the casserole is decreasing, you can turn off the heat.

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.

Dear, hello, I'm happy to answer your questions, the practice of cooking raw mutton and mature mutton is as follows: 1. Mutton soup pot: After the mutton is washed, put it in the pot to cook; Add ginger, garlic, orange peel, various small spices, etc. to the pot; You can add some sheep's trotters and sheep's intestines to the soup pot; After the lamb is boiled, remove it and cut it into slices; When the sheep's trotters and sheep intestines are almost cooked, put the key Zhou Sun radish slices, add salt, monosodium glutamate, and coriander to get out of the pot.

2. Stewed mutton with crucian carp: ingredients: mutton, green onion, ginger, Shao wine, carrot, star anise, soy sauce, sugar, refined salt; Method:

Wash the mutton, put it in a pot of water, add green onions, ginger, Shao wine, carrots, star anise, and cook until seven mature; Remove the sheep bones, press them into blocks, and after cooling, change the knife into large squares; Wash the crucian carp, add green onions, ginger and Shao wine to make a traceless fish soup; Put the wok on the heat, add the fish soup, mutton, soy sauce, Shao wine, sugar, and refined salt and simmer for ten minutes; After high heat, reduce the juice and put it in a casserole.

Braised lamb. Ingredients: 2 kg of mutton, 4 shallots, a few coriander, 1 piece of ginger, 6 dried chilies, 3 star anise, 4 bay leaves, 1 pinch of Sichuan pepper, 1 section of cinnamon, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 1 spoon of salt, 4 pieces of rock sugar.

Method: 1. The mutton is bagged by a friend, and it is taken out of the refrigerator and thawed naturally.

2. Prepare green onions, ginger, dried chilies, star anise, bay leaves, peppercorns, cinnamon, coriander, and rock sugar.

3. Blanch the mutton in a pot under cold water with 1 tablespoon of cooking wine to remove impurities and smell.

4. Remove and clean, drain and set aside.

5. Put an appropriate amount of vegetable oil in the wok, add ginger slices, star anise, dried chilies, green onions, Sichuan peppercorns, and cinnamon to stir-fry until fragrant.

6. Pour in the lamb pieces.

7. Add 1 tablespoon of cooking wine.

8. Add light soy sauce, dark soy sauce, and mutton to stir-fry evenly.

9. Add an appropriate amount of boiling water, just over the mutton, and add a few rock sugars.

10. Cover the pot, turn to low heat and simmer for 1 and a half hours, when the soup is not much, add salt and mix well.

11. Finally, reduce the juice on high heat, put it on a plate, and sprinkle with coriander.

12. Smelling the beautiful fragrance is really hard to refuse.

Tips: Be sure to add enough water at one time, adding water halfway will affect the taste of the mutton.