Cumin mutton:
Ingredients: appropriate amount of fresh mutton, cumin granules or cumin powder, appropriate amount of salt, and oil
Production method:
1. Slice the mutton (or thin pieces)
2. Put it in the oil pan, add the mutton slices when the oil is hot, and stir-fry them constantly over high fire
3. Take it out and eat it while it's hot
Note:
1) Remember not to use frozen mutton, and it's better to use mutton with fat
2) Remember to keep stirring
3) The meat will juice itself, and it must wait until the juice is dry
4) Don't put more salt, but you can put more cumin
Also,
[Cooking method] The number of words is limited. Please register a name and then post it.
1. Wash the lamb, chop it into 4cm square pieces, add 1g of soy sauce
, 2g of salt and 1g of cooking wine and stir well. Cut the onion into sections and pat the ginger loosely.
2. Add 5g of vegetable oil to the pot, heat it to 8% heat, fry the lamb until it is dark red, take it out, put the meat in a casserole, add 4g of soy sauce
, 4g of Amomum villosum, Rhizoma Kaempferiae, 4g of salt, 2g of cooking wine, scallion and ginger, and bring it to a boil with high fire. ⒂ lemon? Stop? 芟链 figure?
ok.
[key technology]
Before lamb is braised, it is essential to fry it with Amomum villosum and Rhizoma Kaempferiae. Do not add too much water. The finished dish is soft and tender,
bright in color and fragrant.
[flavor characteristics]
"Jingyuan braised lamb" is one of the famous dishes in Gansu. Jingyuan County, Gansu Province is located on the bank of the Yellow River, with lush aquatic plants. < P > Beach mutton and wool are excellent varieties. Its lamb is big, tender and delicious, fat but not greasy, and has high nourishing effect. < P > It is a good seasonal product in February and March of the lunar calendar, and it is also a gift for relatives and friends.
braised lamb cake
[main ingredient and auxiliary material]
lamb meat 15g
vegetable oil 5g
soy sauce 5g
(about 5g)
cooking wine 3g
ginger 3g
monosodium glutamate g
onion 5g
. Add 5 grams of oil to the pot. When it is 8% hot, add the lamb, fry and solidify, and take it out. Cut
onion into sections and ginger into powder.
2. Add 5g of water to the wok
, add lamb, soy sauce, cooking wine, pepper noodles, salt, onion, pepper and Jiang Mo, bring to a boil, and
cover it with simmer; Put a pancake on the meat and cover it, and then put another one after solidification, so that 1 pieces of flour cakes are put
. Punch a few holes in the middle of the flour cakes with chopsticks, and let it rest for a few minutes. Take out the cakes, add monosodium glutamate and sesame oil to the meat,
put them on a plate, cover the cakes and serve.
[key technology]
1. If there is no lamb, you can use lamb tendon or lamb loin, and the stewing time will be prolonged.
2.1 pieces of cakes are put out, and the holes should be pierced with chopsticks, so as to make the cakes tasty; It can also deflate.
[flavor characteristics]
1. Hexi Corridor in Gansu has developed animal husbandry. Hexi lamb is good in quality, big in body, tender in meat, not greasy or fat. < P > It is a famous delicacy and a precious gift for winter tonic and gifts to relatives and friends. Eating lamb, < P > strengthening yang and invigorating qi, stimulating appetite and strengthening strength, keeping out cold and dispelling wind, and preventing colds, is also a good medicine for treating women's postpartum deficiency of qi and blood, < P > low back pain.
2. "Braised Lamb Cake" is a famous traditional dish in Zhangye, Gansu Province. It is a combination of main and auxiliary dishes, with a strong flavor and
full of characteristics.
roast leg of lamb
[main material and auxiliary material]
1 lamb hind leg
2g celery
1g Fanqian sauce
25g tomato
3g refined salt
1g pepper water
5g cinnamon
1g star anise
.
2. Add cinnamon, star anise, tsaoko, ginger, tomato sauce and mutton soup to the baking tray, and then put the salted leg of lamb.
Put onion, tomato and celery on the leg of lamb. When the oven is heated to about 18 ~ 2℃, push the baking tray into the oven
and turn it once every hour for about 3 ~ 4 hours. When the soup is dried and the leg of lamb is thoroughly cooked, take it out and put it on a plate.
Garnish it with coriander.
[key technology]
Turn it once every hour, pour the soup in the baking tray on the mutton, and repeat it for 3 ~ 4 times, which will not only taste delicious,
but also be oily in color.
[flavor characteristics]
"Roast leg of lamb" is a famous Mongolian dish, which is widely spread and made in all parts of northwest China. This dish takes leg of lamb < P > as the main material, and is made by pickling and baking with seasoning. The lamb leg of the dish is whole in shape, ruddy in color, crisp and mellow, and
it tastes delicious and has a long aftertaste.
Xixia stone roast sheep
[main material and auxiliary materials]
boneless mutton 3g
clove 3.5g
linseed oil 3g
cinnamon 2.5g
pepper powder 7.5g
cooking wine 25g
pepper 2.5g
salt 12g.
2. Wash the meat, slice it into thin slices, stick it on the hot slate, and cover it with a crock.
3. grind all kinds of seasonings into powder, add salt and cooking wine and stir well. When mutton is roasted every 7-1 minutes < P >, take the pot and sprinkle the seasoning on the meat until it is golden brown, and serve it in a hot plate.
[key technology]
1. mutton should be made of "Shangnao", "Trident" or "Modang" meat, and the fascia should be removed and sliced into
large slices, with uniform thickness and uniform length, so as to look at it in bright light.
2. The slate must be burned until it is boiling hot, and then the mutton slices should be pasted. The baking time should not be too long, and it should be difficult within 1
minutes to keep the mutton fresh and tender.
[flavor characteristics]
1. Xixia is also called "Daxia". Its ancestor was Tangut Qiang, whose surname was Tuobo's, and the Tang Dynasty gave it a surname of Li. The Song Dynasty gave it a surname of Zhao, which spread to Yuan Wu, dispatch troops rebelled, proclaimed himself emperor, and was known as Xixia in history. According to fourteen states, the capital was Xingqing (that is, today) From Wu to 12 years, from 132 AD to 1227 AD. Xixia people used to be nomadic people and liked to eat beef and mutton. At that time, the Hexi Corridor was covered with vast grass and herds of cattle and sheep. The foot of Qilian Mountain and Gobi Desert are covered with stone sheep and antelope. "Roasted sheep in stone" is a traditional ethnic delicacy of Xixia, which is eaten by roasting and moxibustion with mutton from Hexi on local bluestone slabs. It is fresh, tender, crisp and fragrant, and has a unique flavor.
2. In the cooking history of China, in ancient times, cooked food was cooked with fire, and the "stone cooking method" was the oldest. The era of "stone cooking
method" was before the appearance of pottery, that is, the Stone Age. At that time, people used stone tools to make simple
production tools and household utensils, including "burnt valley on the stone", which was the original
cooking method of cooking food by burning stones. "An Examination of Ancient History" says: In Shennong, people ate grain, released rice and burned stones to eat it. According to relevant historical data, there are two methods of stone cooking: one is to put the heated stones into a container filled with water, so that the water will boil and then the food will be cooked. The second is to heat the stone and cook the food directly on the stone. "Roasting sheep with Xixia stone" is the second method. This method of baking by separating stones has uniform heat transfer and unique flavor. The legacy of cooking stone
5, years ago still exists today, and visitors to the northwest all compete for food.
Hu mutton
[main ingredient and auxiliary material]
8g of sheep breast meat
5g of salt
15g of water-borne fungus
15g of ginger
15g of yellow flower
25g of scallion
1g of water starch
15g of coriander
5g of pepper.
monosodium glutamate l g
soy sauce 15 g
pepper powder 5 g
[cooking method]
1. Rinse the mutton, put the whole piece into the pot, cook it with high fire for about half an hour, wipe off the blood foam, then turn it to low heat. Pack pepper, fennel, ginger bark, kaempferia kaempferia rhizome and tsaoko with gauze, wash away the dust with water,
put it into a pot, cook the meat until it is 9% cooked, take it out and let it cool.
2. Cut the cooked mutton into strips with a length of 7 cm and a thickness of .3 cm, and put them in a big soup bowl.
Add the onion and ginger slices, add a proper amount of original soup, add pepper powder, salt and monosodium glutamate, steam in the cage for about 4 ~
5 minutes, and the meat will be rotten and the seasoning will taste, and then turn it over and buckle it 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, add the soy sauce,
thicken it with starch, pour sesame oil, sprinkle with coriander and shredded garlic, and pour it on the mutton.
[key technology]
1. Pay attention to the knife work. Mutton strips should be consistent in length, even in thickness, neatly packed and not loose.
2. This dish uses "second-rate sauce", which requires that the sauce not only blend with the main ingredients, but also be in a fluid state, so that it is convenient to eat.
[flavor characteristics]
1. "Hu mutton" is an ancient dish with a long history in China. According to legend, when Zhang Qian went to the Western Regions in the Han Dynasty, he ate
Hu mutton, while Chinese and foreign businessmen and travelers on the ancient Silk Road ate
Hu mutton in the melodious sound of camel bells. "Hu pao mutton" written by Jia Sixie in the Northern Wei Dynasty uses a one-year-old lamb, "raw wisps are cut, < P > with muddy drum salt, scallion, ginger pepper and leather are pulled, so as to adjust and clean, and the mutton belly is turned over, so as to cut the meat fat, and the meat is in the belly < P >, limited to white fullness, and it is sewed in the waves and burned in the pit, so that it can be put out of the fire. This
method is called "Hu", but in fact it is no different from the "cannon" which is one of the "eight treasures" in the Zhou Dynasty. To the Qing dynasty, the "roast mutton" in Yuan
s "Suiyuan Food List" means "if the mutton is cut into large pieces and weighs 2.5 ~ 3.5 kilograms, it will be burned with an iron fork on the fire", which is Ming moxibustion. Today's "Hu mutton" is first boiled in large pieces, then steamed, with black fungus, < P > yellow flowers and other condiments, which is an ancient dish renovation.
2. After eating "Hu mutton", Lu You, a poet in the Southern Song Dynasty, wrote a famous poem, "Dongmenkou meat is even more unique,
the fat beauty does not reduce Hu mutton crisp", praising Hu mutton for its softness and aroma. After Song Renzong tasted it, he lamented that it was "sweet and crisp". Therefore, when people pay attention to it, they say, "It is advisable to provoke Song Renzong to think about it in the middle of the night.
[main ingredients and auxiliary materials]
1g of cooked lamb ribs
5g of carrots
5g of water-made Olay tablets
4g of starch
15g of flour
5g of vegetable oil
3 egg whites
2g of salt
5g of sugar
. G
[cooking method]
1. Cut the cooked mutton into 1cm thick slices with a bevel blade, put them in a bowl, add cooking wine, soy sauce, salt,
Jiang Mo and broth, steam them in a cage, take them out, and decant the soup for later use.
2. Cut the magnolia slices and carrots into dices with a thickness of .5 cm, put them in a boiling water pot and cook them out.
3. Beat the egg whites, add starch and flour, and make "Korean paste".
4. Take a plate, pour half of "Korean paste" into the plate and spread it out, put the mutton on it, and then spread it evenly with "Korean paste" for later use.
5. Set the wok on fire, pour in vegetable oil and heat it to 4%, then push the pasted mutton into the wok, and when the paste is solidified, remove the wok and pour the oil, then put the mutton into the wok and fry both sides with low fire. After taking out the pot, use a knife to change
into a diamond-shaped block with a size of 3 cm, and put it into the plate according to the original shape.
6. Heat the pot with 5g of vegetable oil
, stir-fry the scallion, Jiang Mo and minced garlic, add white sugar and vinegar, pour in the sauce made of broth, starch and
soy sauce, add magnolia slices and diced carrots, and add monosodium glutamate and sesame oil after the soup is boiled.
[key technology]
1. The mutton should be steamed until it is soft and rotten, because the Korean paste is wrapped in a ring shape, which melts in the mouth and has a particularly good flavor.
2. Bowls with "Korean paste" must be clean and dried with raw water. Beat the egg white until the egg white is hard and as fine as milk
, then add starch and flour and mix well.
3. this dish is called "dilute brine", so it is better to use "second-rate glutinous rice", and it is better to be sparse and transparent.
[flavor characteristics]
1. Mutton is delicious and has high nutritional value, and has been loved by people since ancient times. Among the "Eight Treasures" in the Zhou Dynasty, there are "Canned roe" and "Daozhen" which are mainly made of mutton. Among the three animals and six animals, in ancient times, sheep were ranked < P > before dogs, but after cattle. In Zuo Zhuan, there is also a story that Hua Yuan, the prime minister of the Song Dynasty, was captured by a sheep named < P > because he didn't share the mutton. In 67 AD, Song and Zheng were at war. Before the war, Hua Yuan killed sheep to encourage officers. Yang Yi was bitter because he didn't share mutton. He said bitterly, "You are the master of the sheep, and I am the master of the war." He rode alone and was trapped in a tight encirclement, which led to Song Jun's defeat and Hua Yuan's capture.
2. There are many ways to cook mutton. According to the examination, the mutton cooked from different parts of sheep was famous in the Han Dynasty. The "Legacy Policy" on the tomb of Mawangdui No.1 in Changsha contains the word "rib". However, Jia Si of the Northern Wei Dynasty recorded in Qi Min Yao Shu, the main ingredient used was "6 Jin of lamb ribs and 4 Jin of meat". The "rib of sheep" here is the meat on both sides of the chest of the sheep, and it is adjusted to "one catty of onion, one < P > two pieces of coriander, and several pieces of pomegranate juice." After that, mutton was cut and cooked more finely by parts. In the Qing Dynasty, the "all
sheep mat" was a collection of mutton dishes cooked by parts. According to the Suiyuan Food List, there were as many as 72 kinds.
3. "Thin-stewed mutton" is a dish made of rib meat, which is first boiled, then steamed, then fried, and then hung and baked. The cooking method of this dish can be traced back to the "pounding treasures" and "pickling" in the Zhou Dynasty. Lu You, a poet in the Southern Song Dynasty, wrote the poem "The mutton in the east is delicious, and the bells in the north are sparse and Mo Qiang is sad", saying that the mutton in the secret courtyard is excellent; "The sheep on the stack are absolutely
beautiful, and the wine is slightly muddy when pressed close" means that you can't eat meat for several days, and you will drool when you see the sheep on the way, and you won't stop getting drunk
. 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]
1g of lamb loin
5g of refined salt
2g of onion
2g of monosodium glutamate
2g of pepper
5g of sesame oil
75g of vinegar
65g of soy sauce
5g of Chili oil
.