Can you eat mutton marinated, can mutton be marinated?

OK; White brine.

10 catties of water, 6 taels of star anise, 3 taels of sand, 6 coins of cloves, 6 coins of cinnamon, 6 coins of grass fruit, 6 coins of Sichuan pepper, 6 coins of licorice, 5 taels of refined salt, 4 catties of pork pupil bones, 2 taels of dried scallops, 2 taels of dried shrimp, 2 taels of ham, 1 kg of fish sauce, 3 taels of rock sugar, 5 taels of southern ginger, 5 taels of lemongrass.

Production: Pork bones over water, other materials are packed in white gauze bags, pork bones and medicine bags are boiled together for 3 hours, add salt and it's OK

Colorless brine, used to make white-cut dishes, such as Dongjiang white-cut dog, white-cut cat).

Refined brine 4 catties of pork pupil bones, 2 taels of dried scallops, 2 taels of dried shrimp, 2 taels of ham, 1 tael of fish sauce, 3 taels of rock sugar, 5 taels of southern ginger, 5 taels of lemongrass, 1 tael of star anise, 2 taels of cinnamon, 2 taels of hay, 5 taels of grass fruit, 5 taels of cloves, 2 taels of sand and sand powder, 5 taels of tangerine peel, 2 taels of monk fruit, 4 taels of raw oil, 2 taels of ginger, 5 taels of green onion white segments, 10 catties of light soy sauce, 5 catties of Shao wine, 4 catties of rock sugar 2 taels, 3 taels of red yeast rice.

Production: star anise, cinnamon, hay, grass fruit. Cloves, sand sand sand powder, tangerine peel, monk fruit pluck a medicine bag, red yeast rice pluck another medicine bag, pig pupil bone, cheers, dried shrimp, ham over water, add oil to the clay pot, ginger, green onion strips stir-fry, put pig pupil bones, cheers, dried shrimp, ham, light soy sauce rock sugar, Shao wine, medicine bags (2) simmer for 4 hours, remove ginger and green onion strips, and soak the ingredients for 12 hours before use.

Dark brine, used to make marinade, Cantonese cuisine brine is not recommended to use boiled sugar color).

General brine: star anise 1 tael 5 taels, cinnamon 2 taels, licorice 2 taels, grass fruit 5 coins, sand 5 coins, tangerine peel 5 coins, monk fruit 1, raw oil 4 taels, ginger 2 taels, green onion strips 5 taels, light soy sauce 7 catties, 3 catties of water, Shao wine 5 catties, sugar 6 taels, refined salt 3 taels.

Production: Refer to the production process of refined brine (the process is almost the same, I am too lazy to type so many words).

The fire in the boiled fire is called the baked cake by Tianjin people, but it is different from the baked cake, the texture is very solid but not hard, like the steamed bun in the mutton soaked bun, it is not rotten after being cooked for a long time, and it is very flavorful and fragrant when cooked in the broth.

There are fat intestines, liver, lungs, fatty meat and other materials in the marinade, which are very flavorful after cooking, and it is the flavor of old Beijing. Some people think that there is a peculiar smell, probably because they are not used to the taste of fat sausages inside, but I personally think it is okay. When eating, adding chili peppers will make it more fragrant and can also remove the fishiness.

I ate it once in Beijing before, and it seemed to be a food stall in a shopping mall in Wangfujing, similar to the place of the big food generation. It's not delicious, the service is also very poor, it's definitely not authentic, and it's far from this Chen Ji.

But I didn't catch up with the discount, when I mentioned the discount to the boss, the boss said that the discount is not available now, and the price has also risen since the salary increase, including food raw materials and natural gas, if you come in the summer, you can get a discount, but now it is not good, and the price increase is almost unbearable.

What the boss said is understandable, and he doesn't care about this discount, but he just feels that his luck is always bad. There is also that Sheng Bo West Pastry, which I discovered and joined earlier, and I didn't encounter any discounts, and Muzi Seventeen went to catch up with the jujube cake at half price and buy 10 yuan at the same time, with a discount of 2 yuan.

It should be possible, but I think it's better to have a high-pressure claypot.

Mutton is delicious, can nourish qi and replenish deficiency, warm in temperature, and is the best winter health preservation product. Teach you to make delicious braised mutton in a marinated way, which is not ashamed, delicious and delicious, and no longer bothering your brain for making mutton!

Ingredients: 500 grams of mutton, 300 grams of pork bones, 300 grams of old chicken, 50 grams of fatty meat, 15 grams of green onion knots, 30 grams of ginger, 10 grams of garlic, 20 grams of coriander.

Excipients: 30 grams of salt, 10 grams of chicken broth mix, 20 ml of light soy sauce, 20 ml of dark soy sauce, cooking wine.

5 ml, sugar, cooking oil.

Appropriate amount of each; 6 grams of cinnamon, 10 grams of star anise, 5 grams of Sichuan pepper, cumin.

2 grams, 15 grams of grass fruit, 10 grams of white cardamom, lemongrass.

5 grams, 5 grams of licorice, sand kernels.

6 grams, 15 grams of dried sand ginger, 5 grams of coriander seeds, 3 grams of cloves, 10 grams of monk fruit, 10 grams of red yeast rice, 1 slag bag.

Method: 1. Place the soup pot on the fire, pour about 2500ml of water, and put in the washed pork bones and old chicken; Cover the pot and bring to a boil over high heat; Remove the lid and remove the foam from the soup.

2. Cover the pot again, turn to low heat and boil for about 1 hour; Remove the lid of the pot, remove the pork bones and chicken, and the rest of the soup will be served. Put the boiled soup in a container and set aside.

3. Fill the slag bag with cinnamon, star anise, Sichuan pepper, cumin, grass fruit, white cardamom, lemongrass, licorice, sand kernels, dried sand ginger, coriander seeds, cloves, monk fruit, and red yeast rice; Tighten the mouth of the bag, tie it tightly, and make a spice bag.

4. Heat a wok on a fire, pour in a little cooking oil, add fatty meat, and fry over medium heat until the oil comes out; Then pour in the garlic, green onion knots, and coriander, and use high heat to fragrant; Then add the sugar and stir-fry until the sugar dissolves; Finally, pour in the prepared soup.

5. Cover the pot with a lid and bring to a boil over high heat; Remove the lid and put in the spice bag; Then cover the pot, turn to medium heat and bring to a boil, remove the lid, add salt, light soy sauce, dark soy sauce, chicken powder, mix well to taste; Then cover the pot, turn to low heat and cook for about 30 minutes, remove the lid, pick off the green onion knots and coriander, and make the refined brine.

6. In another pot, add about 1000ml of water to boil, add ginger slices and mutton, add cooking wine, mix well, and bring to a boil over high heat; Remove the foam from the pot and remove the lamb.

7. Put the boiled mutton into a boiling brine pot, cover the pot and marinate over low heat for about 30 minutes; Remove the lid and remove the marinated lamb.

8. Cut the marinated mutton into pieces, put it on a plate, pour a little marinade and serve.

Mutton can also be eaten in marinade, but everyone is used to eating mutton in clear soup. That is to say, the mutton is stewed and eaten, without adding marinades, and the original taste is more delicious.

Hello, of course it's delicious! Mutton pieces, green onions, ginger slices, garlic, 1 package of meat stewed bun, salt, rice wine, oil 1, marinated bun, water 1500cc, rice wine soaked together for 20 minutes for later use, green onion cut into long sections, garlic also patted 2, mutton cut into pieces, put green onions in the pot, ginger slices, add water to boil, put in meat pieces, take out after scalding, soak in cold water, and then drain the water 3, heat the pot, pour in 2 teaspoons of oil, put in garlic and stir-fry until fragrant, and then pour in the meat, salt, rice wine and the marinade of method 1, After boiling, change to low heat and marinate for about 1 hour and 30 minutes, if the chopsticks can penetrate the mutton.

OK; Wash the lamb and cut into cubes. Put green onions and ginger slices in the pot, add water and boil, then put in the mutton pieces, take them out after blanching, soak them in cold water, and then drain the water for later use.

Heat the pot, pour in 2 teaspoons of oil, add garlic and stir-fry until fragrant, then pour in the mutton pieces, salt, rice wine and the marinade of method 1, change to low heat after boiling, and marinate the mutton until the chopsticks can penetrate.

Tips for removing the smell of mutton: poke the white radish into a few holes, put it in cold water and cook it with the mutton, remove the mutton after boiling, and then cook it alone to remove the smell. Or rice vinegar to remove the meat, Zhaoshen or cut the mutton into pieces and put it in the water, add some rice vinegar, take out the mutton after boiling, and then continue to cook, you can also remove the smell of mutton.

Soak the mutton in cold water for 2-3 days, and change the water twice a day to leach out the ammonia substances in the mutton sarcoplasmic protein, which can also reduce the smell of mutton. You can also add a little mung beans when cooking mutton, which can also remove or reduce the smell of mutton. Or when roasting mutton, add an appropriate amount of curry powder, generally 1000 grams of mutton put half a pack of curry powder is appropriate, after cooking thoroughly, it is no smell of curry mutton.

After soaking the raw lamb blind branch meat in cold water several times, cut it into slices, shreds or small pieces and put it on a plate, and then mix it with 50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, and 250 grams of water for each 500 grams of mutton, and after the mutton fully absorbs the seasoning, take 3 egg whites and 50 grams of starch and starch to starch and set aside. At some point, cooking wine and baking soda can fully remove the smell from the lamb.

<>1. It can be halogenated and weak.

2. The ingredients of braised mutton include mutton, rice wine, green onions, ginger slices, garlic and mercury bend. Braised mutton is delicious and has high nutritional value, and has been loved by people since ancient times. The lamb should be steamed until soft, because it melts in the mouth and has a good flavor.

There are many ways to cook mutton, and according to research, there were famous dishes cooked in the Han Dynasty using meat from different parts of the sheep. In the Qing Dynasty, the "whole sheep feast" was the sum of the mutton dishes cooked by parts.

1. Prepare mutton, pass boiling water to taste, add some orange peel to boiling water, and orange cane to remove sheep flavor.

2. Put water and marinade in a saucepan and bring to a boil, and put in the mutton.

3. Put some salt and drizzle with soy sauce.

4. Then put some brown sugar and marinate a silver for an hour. Clearing.

5. Soak the marinated mutton in the sauce of the marinated Fengzheng Cave to taste.

6. Sauce with light soy sauce, chili juice, sesame oil, oyster sauce, seasoning fresh, and original marinade.

7. Slice the marinated mutton, serve it with the sauce and dip it into the sauce.

Ingredients: 600g mutton, 2 green onions, 5 slices of ginger, 10 cloves of garlic, 1 package of braised mutton, 1 tsp salt, 1 tbsp rice wine, 2 tsp oil.

Method: Soak the marinade bun, 1500ml of water, and rice wine together for 20 minutes for later use. Wash the green onion and cut it into long sections, and the garlic is also patted for later use.

Wash the lamb and cut into cubes. Put green onions and ginger slices in the pot, add water to boil, then put in the mutton pieces, take them out after blanching, soak them in cold water, and then drain the water for later use.

Heat the pot, pour in 2 teaspoons of oil, add garlic and stir-fry until fragrant, then pour in the mutton pieces, salt, rice wine and the marinade of method 1, boil and then change to low heat and marinate for about 1 hour and 30 minutes. It can be tested with chopsticks, and it can be done if it can penetrate the lamb.

2500 grams of raw mutton, 500 grams of white radish, 25 grams of red dates, 250 grams of dry yellow sauce, 75 grams of salt, 20 grams of large noodles, 50 grams of cooking wine, cinnamon, 5 grams of cloves, 5 grams of sand kernels.

Method: Wash the mutton, soak it in a basin of cold water for about 4 hours, take out the water, put it in the pot, add water to submerge the mutton, put in the white radish, boil over a strong fire, and remove it when the blood is broken, and wash away the blood. In doing so, the smell of mutton gets into the white radish and water.

Cut the lamb into large pieces and place them crosswise in the pan. On the pot rack, put water over the mutton, then add yellow sauce, salt, boil over high fire, skim the foam, and then add the large ingredients, cinnamon, cloves, sand kernels, cooking wine, small red dates and other seasonings, and simmer over low heat for about 3 hours. During the cooking process, the noodle soup is always kept slightly boiling, that is, the water temperature is between 90-95, and there should be a special person to watch the pot and turn the pot to prevent the bottom from sticking.

Cook until the mutton is crispy, remove from the pot, let cool, cut into pieces and slice; Place on a plate and serve.

Ingredients: 30 kg of lamb with skin (excluding leg bones and fan bones).

Ingredients: 2 whole sheets of mutton oil (about 3000 grams), 500 grams of red dates.

Seasoning: 250 grams of minced ginger, 1000 grams of ginger, 250 grams of minced green garlic, 200 grams of minced chili pepper, 500 grams of sugar, 15 grams of pepper, 10 grams of red yeast rice, 15 grams of cumin (wrapped in gauze), 1500 grams of cooking wine, 2000 grams of fine soy sauce, 250 grams of salt.

Here's how:

Divide the lamb into large pieces (each weighing about 250 grams) by part;

Take a large pot, put it on the fire, put the mutton, scoop it into the water and immerse it, boil and skim off the foam, scoop up the mutton, and put the soup into another container for later use;

Then put the mutton into a large pot, add ginger, red dates, cooking wine, soy sauce, sugar, salt, chili powder, red yeast rice and cumin, pour in the soup, stir a few times with a spatula to color it and season evenly. Then spread the meat on the pot surface, cover it with sheep net oil, then put a bamboo grate, press it with water in a bowl, and seal it with a lid. After cooking, simmer for 2 hours over a slight heat, skim off the foam of the noodle soup and remove the red dates, ginger and cumin.

Before eating, take the meat layer by layer, remove the small bones of the mutton and put it on a plate, pour the original soup, and sprinkle with minced ginger, garlic or pepper according to the preference of the eater.