Cumin mutton:
Ingredients: fresh mutton, cumin granules or cumin powder, salt and oil.
Production method:
1. Slice the mutton.
2, on the oil pan, until the oil is hot, add the mutton slices, and stir fry over the fire.
3. When the meat begins to change color, add cumin and salt and stir fry constantly.
When the juice of the meat in the pot runs dry, serve it while it is hot.
note:
1) Remember not to use frozen mutton, it is better to use mutton with fat.
2) Remember to keep stirring.
3) The meat will be juiced by itself, so be sure to wait for the juice to dry.
4) Don't put more salt, put more cumin.
Also,
/user _ webpage/webpage/commuser/web1_ 4627.html
There are many in it. Just try it.
[Cooking method] Word limit, after registering a name, post it.
1. Wash the mutton, cut it into 4cm square pieces, and add 10g soy sauce.
2 grams of salt, cooking wine 10 grams. Cut the onion into pieces and pat the ginger loose.
2. Add 500g vegetable oil to the pot.
Heat it to 80%, add mutton and fry it until it is dark red, then take it out. Put the meat in a casserole and add water.
No mutton, add 40 grams of soy sauce.
, Amomum villosum, Kaempferia Kaempferia, salt 4g, cooking wine 20g, onion ginger, boil over high fire and stew over low fire.
Rotten, remove onions, ginger, Amomum villosum and Kaempferia kaempferia, and add pepper noodles to poison? ⒂ Lemon? Stop? Chain figure?
All right.
[Process key]
Stir-fried mutton, Amomum villosum and Rhizoma Kaempferiae are essential before stewing. Don't add too much water, and the finished dish will be soft and tender.
Bright color and fragrant smell.
[Flavor characteristics]
"Jingyuan stewed mutton" is one of the famous dishes in Gansu. Jingyuan County, Gansu Province is located on the bank of the Yellow River, with lush water plants.
Beach mutton and wool are excellent varieties. Its mutton is large, tender and delicious, fat but not greasy, and has high nourishing effect.
It is the best season in February and March of the lunar calendar, and it is also a good gift for relatives and friends.
Braised mutton cake
[Main materials and auxiliary materials]
Lamb meat1500g
500g vegetable oil
50 grams of soy sauce
(about 50 grams)
Cooking wine 30 grams
3 grams of ginger
0.3g monosodium glutamate
40 grams of onion
Pepper noodles 0.2g
2 red peppers
10 pancakes with noodles
[Cooking method]
1. Chop mutton into 4cm square pieces and add 15g soy sauce.
Mix well and marinate slightly; Add 500 grams of oil to the pot. When it is 80% hot, add the mutton, fry until it is solidified, and take it out. will
Slice the onion and ginger.
2. Add 500 grams of water to the wok.
Add mutton, soy sauce, cooking wine, pepper noodles, salt, onion, pepper, Jiang Mo and bring to a boil.
Stamp; Put a pancake on the meat, cover it, and put another one after solidification, so put 10 slices of bread.
Then use chopsticks to cut holes in the middle of the bread, let it stand for a few minutes, take out the bread, and add monosodium glutamate and sesame oil to the meat.
Put it on a plate, cover it with cake and serve.
[Process key]
1. If there is no mutton, you can use sheep tendon or lamb loin, and the stewing time will be prolonged.
2. 10 pieces of cake are put out, and holes should be punched with chopsticks, so that the cake is delicious; You can also deflate.
[Flavor characteristics]
1. Gansu Hexi Corridor has developed animal husbandry. Hexi mutton is of good quality, big body, tender meat, not greasy or fat,
It is a famous delicacy and a precious gift for winter tonic and gifts to relatives and friends. Eat mutton,
Strengthening yang, invigorating qi, stimulating appetite, resisting cold and expelling wind, preventing colds, and treating puerperal deficiency of both qi and blood.
A good medicine for backache.
2. "Braised mutton cake" is a traditional famous dish in Zhangye, Gansu Province, with strong flavor.
Full of characteristics.
Roast Lamb Leg
[Main materials and auxiliary materials]
1 sheep hind leg
200 grams celery
Qian Fan sauce 1000g
250g tomato
30 g refined salt
Pepper water 1000g
5 grams of cinnamon
Octagonal 10g
2 Amomum tsao
20g of ginger
500g onion
500 grams of mutton soup
[Cooking method]
1. Wash the leg of lamb, poke the hole evenly with an iron drill, put it in a container, and add refined salt and flowers.
Zanthoxylum bungeanum is marinated in clear water for 4-6 hours.
2. Put cinnamon, star anise, tsaoko, ginger, tomato sauce and mutton soup in the baking tray, and then put the salted leg of lamb.
Put onions, tomatoes and celery on the leg of lamb. When the oven is heated to about 180 ~ 200℃, push the baking tray forward.
In the oven, turn it every hour, about 3 ~ 4 hours. When the soup is dry and the leg of lamb is cooked, take it out and put it on a plate.
Decorate with coriander.
[Process key]
Turn it once every hour, pour the soup in the baking tray on the mutton, and repeat it for 3-4 times, which not only tastes delicious,
And the color is very oily.
[Flavor characteristics]
"Roast leg of lamb" is a famous Mongolian dish, which is widely spread and made all over the northwest. This dish is made of leg of lamb.
It is made of main ingredients, pickling and seasoning baking. The leg of lamb is complete in shape, ruddy in color, crisp and mellow,
It tastes delicious and has a long aftertaste.
Xixia style roasted mutton
[Main materials and auxiliary materials]
3000 grams of boneless mutton
Clove 3.5g
300 grams of linseed oil
2.5 grams of cinnamon
7.5g pepper
25 grams of cooking wine
Zanthoxylum bungeanum 2.5g
Salt 12g
[Cooking method]
1. A slate in Qilian Mountain, about 2 cm thick, flattened, heated with charcoal or firewood and oiled.
2. Wash the meat, cut it into thin slices, stick it on the hot slate, and cover the crock.
3. Grind all kinds of spices into powder, add salt and cooking wine and stir well. When mutton is roasted for 7- 10 minutes.
At that time, the seasoning was sprinkled on the meat from the pot until it turned golden brown and put on a hot plate.
[Process key]
1. Mutton should be "Shangnao", "Trident" or "Modang" meat, with fascia removed and sliced.
Large sheets should be uniform in thickness and brushed together in length. Looking at it in bright light, it is vaguely wonderful to look at people.
2. The slate must be boiled, and then the mutton slices should be pasted, and the baking time should not be too long. 10.
It is difficult to keep mutton fresh and tender in a few minutes.
[Flavor characteristics]
1. Xixia is also called "Daxia". Its ancestor was Dangxiang Qiang, surnamed Tuoba, and he was named Li and Song in the Tang Dynasty.
The dynasty gave the surname Zhao, and this matter spread to, and transferred soldiers to rebel and proclaimed himself emperor. The country name is Xia, and the history is called Xixia. According to the data of 14 states,
The capital is Xingqing (now Ningxia County). From Wu to, from 12 to 196, from 1032,
Gundam 1227. Xixia people used to be nomadic people and liked to eat beef and mutton. At that time, on the endless grassland of Hexi Corridor,
It turns out that flocks of cattle and sheep; At the foot of Qilian Mountain and the Gobi Desert, there are stone sheep and antelope. "Roast sheep with stone" is a river.
Western-style mutton is baked and moxibustion on the local bluestone board, which is fresh, tender, crisp and fragrant and has a unique flavor. This is the tradition of Xixia.
Ethnic cuisine has been passed down to this day.
2. In the cooking history of China, in ancient times, food was cooked with fire, and the oldest method was "stone cooking". "Shi Peng
The era of "Fa" was before the appearance of pottery, that is, the Stone Age. At that time, people used stone tools to make it simple.
Production tools and household appliances, including "burning grain on stone", are all primitive from burning stone.
Cooking methods. The Textual Research on Ancient History says: In Shennong, people ate grains, released rice and burned stones. According to relevant
According to historical records, there are two ways to cook stones: one is to put hot stones in a container filled with water, so that the water can be boiled and eaten.
Things are ripe. The second is to heat the stone and cook food directly on it. "Xixia stone roast sheep" is made up of
The second method. This stone-separated baking method has uniform heat transfer and unique flavor. Stones 5,000 years ago
The legacy of cooking still exists today, and tourists to the northwest compete for food.
Hu mutton
[Main materials and auxiliary materials]
800 grams of lamb breast.
5 grams of salt
Auricularia auricula 15g
Ginger 15g
Huanghua 15g
Onion knot 25 grams
Water starch 10g
Coriander 15g
5 g pepper
5 grams of fennel
Garlic seedling 15g
5 grams of ginger slices
Kaempferia galanga 5g
Sesame oil 15g
Amomum tsaoko 1
Monosodium glutamate 1 g
Soy sauce 15g
5 grams of pepper
[Cooking method]
1. Wash the mutton, put the whole piece into the pot, cook for about half an hour on high fire, and wash the blood foam.
Then it changed to low fever. Wrapping Zanthoxylum bungeanum, Fructus Foeniculi, Rhizoma Zingiberis Recens, Rhizoma Kaempferiae and Fructus Tsaoko with gauze, washing with water to remove dust,
Put it in a pot, cook the meat until it is 90% cooked, take it out and let it cool.
2. Cut the cooked mutton into strips 7 cm long and 0.3 cm thick, and put them in a big soup bowl.
Add onion and ginger slices, add proper amount of stock soup, add pepper powder, salt and monosodium glutamate, and steam for about 40 ~.
After 50 minutes, the meat was rotten and the seasoning was delicious. The cage was turned over and buckled in the concave plate.
3. Put the frying spoon on the fire, pour the soup in the concave dish into the frying spoon, add the fungus and yellow flowers, and add the soy sauce.
Thicken with starch, drizzle with sesame oil, sprinkle with coriander and shredded garlic, and drizzle with mutton.
[Process key]
1. Pay attention to the cutter. Mutton strips should be consistent in length, uniform in thickness, neatly packed and not scattered.
This dish is made with "second-rate sauce". It is required that the sauce should not only be blended with the main ingredients, but also be in a fluid state, which is convenient for eating.
[Flavor characteristics]
1. "Hu mutton" is an ancient dish with a long history in China. According to legend, Zhang Qian once had a meal when he was in the Western Regions in the Han Dynasty.
Hu mutton, as well as Chinese and foreign businessmen and travelers on the ancient Silk Road, in the melodious sound of camel bells,
Eating Hu mutton is faster. Jia Sixie of the Northern Wei Dynasty wrote Hu Pao Mutton, in which a one-year-old lamb was used to "cut raw meat strips".
Muddy drum salt, scallion, ginger and pepper, leather pull, make adjustment clean, sheep belly turned over, cut meat fat, meat in
In the belly, it is limited to being full of white, sewing Apollo, burning in the pit, making it also, but extinguishing its fire, the belly is in the pit, and returning to it.
Cover it with fire, it will burn a fire pit, and cook it with rice, which is delicious. It is not an example of boiling moxibustion. "this
This method is called "Hu", which is actually the same as "Bao", one of the "eight treasures" of the Zhou Dynasty. In the Qing Dynasty, Yuan
The "roasted mutton" in Suiyuan Food List means "the mutton is cut into large pieces and weighs 2.5 ~ 3.5 kilograms.
The iron fork burns on the fire. "This is Ming moxibustion. Today's "Hu mutton" is boiled in large pieces of water, then steamed, with black fungus,
Yellow flowers and other condiments are refurbished from ancient dishes.
2. After eating "Hu mutton", Lu You, a poet in the Southern Song Dynasty, wrote a famous poem "Dongmen meat is more strange.
Fat does not reduce the crispness of Hu mutton, but praises the softness and aroma of Hu mutton. After Song Renzong tasted it, he lamented that it was "sweet and fruity"
Crispy. Therefore, when people pay attention to it, they will say, "It is best to provoke Song Renzong to think about it in the middle of the night." .
[Main materials and auxiliary materials]
Cooked lamb chops1000g
50g carrot
50 grams of Hydrated Magnolia Tablets
40 g starch
Flour 15g
500g vegetable oil
Three proteins
2 grams of salt
50 g sugar
30 grams of soy sauce
25 grams of chopped green onion
Jiang Mo 2 grams
25 grams of vinegar
Sesame oil 25g
Garlic powder 10g
[Cooking method]
1. Slice the cooked mutton with an inclined blade with the thickness of 1 cm, put it in a bowl, and add cooking wine, soy sauce and salt.
Jiang Mo, clear soup, steamed in a cage, taken out and decanted for later use.
2. Cut the magnolia slices and carrots into 0.5 cm thick dices and cook them in a boiling water pot.
3. Beat the egg white evenly, add starch and flour to make a "Korean paste".
Take a plate, pour half of the "Korean sauce" on the plate and spread it out, put the mutton on it, and then use "Korean sauce"
Spread the paste evenly for later use.
5. Put the wok on fire, pour in vegetable oil and heat it to 40%, then push the pasted mutton into the wok.
After the paste is solidified, pour the oil in the pan, then put the mutton in the pan and fry on both sides with low fire. After cooking, change it with a knife.
Cut into 3 cm diamond blocks and put them in the original shape.
6. Use 50 grams of vegetable oil in the pot.
Heating, adding onion, Jiang Mo and minced garlic, adding sugar and vinegar, adding broth and starch,
Add magnolia slices and diced carrots to the sauce, then add monosodium glutamate and sesame oil.
Pour it on the mutton and serve.
[Process key]
1. Mutton should be steamed until soft and rotten, because the Korean sauce is wrapped in a ring, which melts in the mouth and tastes particularly good.
2. Bowls with "Korean paste" must be clean and dried with raw water. Beat the egg whites until they are as thick as milk.
Oily, add starch and flour and mix well.
This dish is called "light salt water", and it is better to use "second-rate glutinous rice", which is thin and transparent.
[Flavor characteristics]
1. Mutton has been loved by people since ancient times because of its delicious taste and high nutritional value. The Eight Treasures of the Zhou Dynasty
Among them, mutton is the main material, and there are "cannon roe" and "pound treasure" among the three animals and six animals, and sheep have been listed in ancient times.
Before the dog, but after the cow. In Zuo Zhuan, there is also a record of Huayuan, the prime minister of the Song Dynasty, herding sheep.
The story of Daohuayuan being captured because he didn't share mutton. In 607 AD, Song and Zheng went to war.
Former Huayuan encouraged officers to kill sheep, but Yang Zhen suffered from not sharing mutton. He said bitterly, "Share it."
Sheep, you are in charge, and I am in charge of the war. "He rode a bicycle alone and was trapped in it, which led to the defeat of Song Jun and the fall of Huayuan.
Be captured.
There are many ways to make mutton. According to the examination, the meat of different parts of sheep was cooked in Han Dynasty.
The name is terrible. There is a word "rib" in the "legacy" on Mawangdui No.1 tomb in Changsha. And North Jia Wei si.
In the Book of Qi Yao Min, the main raw materials for "making Hu Tang" are "six pounds of mutton ribs and meat"
Four pounds. "The" sheep ribs "here are the meat on both sides of the sheep's chest, which is adjusted to" a catty of onion and a parsley ". "
Second, the quantity combination of pomegranate juice. "After that, mutton was divided more finely, and the" all "of the Qing Dynasty
The "sheep pad" is made by partially collecting cooked sheep bellies. According to the "Suiyuan Food List", there are as many as 72 species.
3. "Thin stewed mutton" is made of pork ribs, first boiled, then steamed, then fried, then hung, and then roasted.
The cooking method of this dish can be traced back to "Dao Bao" and "Pickling" in the Zhou Dynasty. "East" by Lu You, a poet in the Southern Song Dynasty
The poem "The beauty of the kitchen sheep is amazing, and the north bell is rare and Mo Qiang is sad" says that the mutton in the secret courtyard is amazing; "There are many sheep in the crib.
Beauty, the wine is slightly muddy "means that you can't eat meat for several days, and you drool when you see sheep on the road, and you are not drunk."
Never stop. It can be seen that the mutton brisket cooked with "ribs" in ancient times has excellent flavor.
Hand-grabbed mutton [main ingredients and auxiliary materials]
Waist pit meat 1000g
5 g refined salt
25 grams of onion
2 grams of monosodium glutamate
2 grams of pepper
Sesame oil 5g
75 grams of vinegar
65 grams of soy sauce
50 grams of Chili oil
5 grams of cinnamon
25g Daphne genkwa
2 grams of pepper
Ginger 15g
5 grams of yellow rice wine
Fennel 25 grams
[Cooking method]
1. Cut mutton into strips about 13cm long and 2cm wide, and wash.
2. Put coriander powder, garlic powder, pepper, vinegar, salt, soy sauce, monosodium glutamate, sesame oil, Chili oil, etc.
Mix in a bowl to make a paste.
2. Put the pot on the fire, add the mutton and add enough water. Boil it with high fire first, skim off the floating foam and then take it out.
Wash, pour out the water, add a proper amount of water, add mutton, add fennel, pepper, cinnamon and onion,
Ginger slices, wine, salt, bring to a boil. Then cover the pot and cook until the meat is rotten. Take out the meat and put it on the plate.
In the kitchen, diners hold sheep bones in their hands and dip them in sauce.
[Process key]
65438+
Dip in the ingredients and eat without losing the taste of "grasping by hand".
2. Mutton should be cooked slowly with a small fire, with softness and rottenness as the degree, and the entrance will melt, and the authentic flavor will begin.
[Flavor characteristics]
1. When the golden breeze is cool, it is the most fat season for mutton on the vast grassland. Eat seasonal food.
"Hand-grabbed mutton" is usually slaughtered and burned now, and it tastes particularly good.
2. Mongolian, Kazakh
More than a dozen ethnic groups, such as Yi people, like to eat "hand-grabbed mutton" every New Year, bumper harvest and hospitality.
Or to celebrate and respect guests. The local Han people also regard this product as a traditional famous dish, which is spread in northwest China and Inner Mongolia.
Mongolia, for example, in northern Shaanxi, is also listed as one of the famous dishes, and all tourists coming to the northwest will eat it.
Come on.
3. The meat of this product is soft and rotten, sour and delicious, and odorless and nutritious. Grasping food with your hands, the ancient style still exists.
Frozen goat milk
[Main materials and auxiliary materials]
500g mutton
Pigskin150g
Coriander 10g
20 grams of onion
Ginger10g
3 grams of refined salt
50g cooking wine
25 grams of soy sauce
Vinegar 13g
0.5g pepper.
8 grams of sugar
5 grams of licorice
4 grams of pepper
Fennel 1 g
Sesame oil 25g
Small impression 1g
[Cooking method]
1. Wash the mutton, chop it into 3cm pieces, wash away the blood with clear water, soak it in boiling water and drain it.
Dry moisture. Wash pigskin, wash onion, ginger and vanilla, cut into sections, and break up the rice.
2. Put the mutton into the pot, and add pigskin, onion, ginger, licorice, fennel and pepper (cloth
Wrap), put 750 grams of water.
Boil it with high fire first, skim off the floating foam, add refined salt, sugar, cooking wine and pepper, cover and change.
Simmer over low heat and cook thoroughly.
3. Blanch the mutton (pigskin, onion, ginger and spices are removed) into an enamel dish, and then pass the soup.
Filter and pour into a dish to submerge the meat. Freeze and solidify into paste. 4. Cut the goat's milk into pieces and put it on a plate.
Mix it into juice and pour it on the plate.
[Process key]
When stewing, you should constantly skim off the floating foam, keep it small, and don't turn the waves, so as not to make the soup turbid.
[Flavor characteristics]
This is a famous cold dish in northwest China. It is crystal clear and smooth, and its fragrance is palatable. It is best with wine in summer.
Finally, send a big dish
Roast Whole Lamb
[Main materials and auxiliary materials]
1 lamb
Sesame oil100g
Vegetable oil1000g
Shrimp sauce100g
200g white soy sauce
Noodle sauce100g
250 grams of onion segments
3 grams of pepper
Coriander100g
2 grams of pepper
Sugar 15g
[Cooking method]
1. Slaughter the sheep, put it on the table, divide the wool from the back to both sides, and blanch it with boiling water at 60℃.
Go in and scrape the wool clean. Then put it in a hot kettle at 80℃ and take it out with white soy sauce.
Rub it on the skin, and then rub it with pepper water and pepper water in the abdominal cavity of sheep.
2. Open the belly of the sheep with an iron fork, hook the two hind legs with two iron hooks respectively, and apply vegetable oil twice.
Rub it on the sheepskin. After the stove is heated, hang the sheep into the stove and bake them until golden brown, depending on the maturity. appear
Put it in a big plate behind the oven, serve it and cut it into thin slices. Stir in pancakes, scallion and shrimp paste (stir well with sesame oil).
Noodles sauce (add sugar and mix well) and coriander.
[Process key]
1. Strict material selection. Lambs should be under 2 years old, and lambs with a weight of 15 kg are the best.
2. Roasting sheep is completely cooked by the bottom fire in the furnace and the high temperature reflected by the inner wall of the furnace. Mongolian general
Use charcoal such as wild apricot, peach, plum, birch and zhamu grown in the desert as fuel. During the baking process
At any time, observe from the glass window halfway up the furnace wall or at the lower mouth of the furnace, and adjust the firepower to be quiet but not strong.
In order to achieve the expected purpose.
[Flavor characteristics]
1. "Roast whole sheep" is a traditional feast name in Inner Mongolia, Xinjiang, Gansu and Qinghai. the Mongol nationality
It is called "Tulujikawafu". According to research, Ordos people in Hetao area existed as early as 654.38 million years ago.
The wild animals roasted by fire show that the history of roasting whole sheep can be traced back to ancient times. 2000
Many years ago, one of the "eight treasures" of the Zhou Dynasty was roast sheep. The Book of Rites contains: Take sheep for slaughter.
Slaughter, gut, put red dates into the belly, wrap them with reeds, paste a layer of clay, and burn them on the fire.
Bake it on it. When the shell is burnt, break it. Wet your hands, wipe off the gray film on the shell while it is hot, and open it with rice flour.
The pulp sticks to the sheepskin and is fried in a frying pan. Then take it out, cut it into long strips and mix it with seasoning.
Put it in a small pot and burn it in a big pot of water. Don't soak the boiling water in a small pot. Stew with low fire for three days and nights.
Non-stop, finally take it out and serve it, seasoning it with sauce, vinegar and other condiments. Its high technology is amazing.
From this perspective, "roast whole sheep" and "cannon" are not unrelated.
This dish is top grade, golden red and shiny, tender outside and crispy inside, oily but not greasy, mixed with pancakes.
Eat vegetables and coriander side by side, which has a unique flavor.
Ingredients: fresh mutton, cumin granules or cumin powder, salt and oil.
Production method:
1. Slice the mutton.
2, on the oil pan, until the oil is hot, add the mutton slices, and stir fry over the fire.
3. When the meat begins to change color, add cumin and salt and stir fry constantly.
When the juice of the meat in the pot runs dry, serve it while it is hot.
note:
1) Remember not to use frozen mutton, it is better to use mutton with fat.
2) Remember to keep stirring.
3) The meat will be juiced by itself, so be sure to wait for the juice to dry.
4) Don't put more salt, put more cumin.