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How to make goat's milk buckle meat tastes very good?

Add water: pour in enough hot water, less than mutton. After boiling, turn to low heat and simmer until the mutton is soft and rotten, during which the amount of salt can be adjusted according to the taste. Buckle meat: take out the stewed mutton and put it in a bowl with the skin facing down to form a "buckle" shape.

Buckle meat: take out the stewed mutton and put it on a plate with the skin facing up. Pour the stewed soup slightly on the meat to make it more tasty. Put milk vegetables: put the blanched milk vegetables around the mutton to form a circle of green decoration.

Pickling: in order to increase the flavor of mutton, mutton can be pickled with appropriate amount of cooking wine, light soy sauce, soy sauce, sliced ginger, minced garlic and other seasonings for about 15-30 minutes, so that the meat can fully absorb the flavor of the seasoning. Stew: put the pickled mutton into the pot, add the right amount of water, bring to the boil, turn to low heat and simmer.

To achieve the best taste. In short, the production of goat milk buckle meat requires patience and carefulness, through careful selection, pickling, cooking and seasoning to make delicious food with excellent taste. This dish is not only delicious, but also nutritious, so it is a delicacy suitable for family dinners or banquets.

Secondly, in terms of cooking methods, the production process of goat milk buckle meat is relatively complex. First of all, cut the mutton into large pieces, blanch it with boiling water to remove the odor, then remove it and drain.

Steaming: put the prepared plate in a steamer and steam over high heat for about 10 minutes to let the milk vegetables fully absorb the taste of the gravy. Out of the pot: after steaming, remove the plate from the steamer, and the hot mutton can be taken out of the pot.

What are the details that need to be paid attention to when making goat milk vegetables and buckled meat?

First of all, material selection is the key to making goat milk vegetable buckle meat. High quality mutton is the basis of this dish. Choose fresh lamb leg meat, fresh and tender, well-textured, fat and thin, so as to ensure the taste and quality of the dishes. In addition, sheep's milk is a unique vegetable, its leaves are green, the stem is fresh, with a unique flavor.

Pay attention to hygiene: in the whole cooking process, we should pay attention to the cleanliness and hygiene of kitchen utensils and ingredients, avoid cross-contamination and ensure the food safety of dishes. Through the attention of these details, the overall quality of goat milk buckle meat can be greatly improved, making it a delicacy with good color, taste and taste.

First of all, we need to prepare the following ingredients: 500 grams of mutton, 500 grams of milk vegetables, ginger, green onions, cooking wine, soy sauce, sugar, salt, starch, edible oil and other seasonings. The practice is as follows: cut the mutton into thick slices and gently pat it with the back of the knife to make it soft. Then marinate with cooking wine, soy sauce, sugar and salt for 20 minutes.

Sauce: finally, filter the soup from the stewed mutton and pour it on top of the mutton and milk vegetables. The purpose of this step is to increase the delicious taste of the dishes and at the same time make the color of the dishes more attractive. The above are the main cooking steps and special techniques of goat's milk vegetables and meat.

How to make simple and delicious goat milk buckle meat?

1. Buckle the meat: take out the stewed mutton and put it on a plate with the skin facing up. Pour the soup of the stewed meat slightly on the meat to make it more delicious. Put milk vegetables: put the blanched milk vegetables around the mutton to form a circle of green decoration.

2. Buckle meat: take out the stewed mutton and put it in a bowl with the skin facing down to form a "buckle" shape. Filter the soup from the stew, pour it on the mutton and cook for about 30 minutes to make the meat more tasty.

3. Buckle the meat: remove the stewed mutton, put it on a plate, and then spread the fried milk dishes on top of the mutton. The purpose of this step is to make the taste of mutton and milk vegetables blend with each other to form a unique taste. Sauce: finally, filter the soup from the stewed mutton and pour it on top of the mutton and milk vegetables.

4. Steaming: put the prepared plate in a steamer and steam over high heat for about 10 minutes, so that the milk vegetables can fully absorb the taste of gravy. Out of the pot: after steaming, remove the plate from the steamer, and the hot mutton can be taken out of the pot.

5. Boiled James water: blanch the processed mutton in boiling water to remove blood foams and impurities, and at the same time make the meat more compact. Some cooking wine and spices, such as star anise and cinnamon, can be added to increase the aroma of meat. Cooking skills: the mastery of heat is very important in the cooking process of goat milk and meat.

What are the specific cooking methods for mutton with goat's milk?

Buckle meat: take out the stewed mutton and put it on a plate with the skin facing up. Pour the stewed soup slightly on the meat to make it more tasty. Put milk vegetables: put the blanched milk vegetables around the mutton to form a circle of green decoration.

Buckle meat: take out the stewed mutton and put it in a bowl with the skin facing down to form a "buckle" shape. Filter the soup from the stew, pour it on the mutton and cook for about 30 minutes to make the meat more tasty.

Boiled water: blanch the processed mutton in boiling water to remove blood foams and impurities, and at the same time make the meat more compact. Some cooking wine and spices, such as star anise and cinnamon, can be added to increase the aroma of meat. Cooking skills: the mastery of heat is very important in the cooking process of goat milk and meat.

Is there any simple and delicious way to buckle meat with goat's milk?

Buckle meat: take out the stewed pork belly and put the skin down in the bowl to form a "buckle" shape. Steaming: put the bowl containing pork belly into a steamer and steam over high heat for about 30 minutes to make the pork more crisp. Stir-fried goat milk: another pot, refueling hot pot, put in goat milk quickly stir-fry, add the right amount of salt seasoning.

Buckle meat: take out the stewed mutton and put it on a plate with the skin facing up. Pour the stewed soup slightly on the meat to make it more tasty. Put milk vegetables: put the blanched milk vegetables around the mutton to form a circle of green decoration.

Stew: put the fried mutton into a casserole, add the right amount of water or broth, cover the pot and simmer over medium heat until the mutton is cooked and the mutton becomes soft. Juice collection: when the mutton and mutton milk dishes are cooked to taste, and when the soup is thick, you can properly turn on the heat to collect the juice to make the dishes taste more rich.

How to make extremely nutritious goat milk buckle meat?

Buckle meat: take out the stewed mutton and put it on a plate with the skin facing up. Pour the stewed soup slightly on the meat to make it more tasty. Put milk vegetables: put the blanched milk vegetables around the mutton to form a circle of green decoration.

Pour juice: filter the remaining soup from the stew to remove the dregs, then pour it on top of the milk dish, and let the soup infiltrate the milk dish. Steaming: put the prepared plate in a steamer and steam over high heat for about 10 minutes to let the milk vegetables fully absorb the taste of the gravy.

Buckle meat: remove the stewed mutton, put it on a plate, and then spread the fried milk dishes on top of the mutton. The purpose of this step is to make the taste of mutton and milk vegetables blend with each other to form a unique taste. Sauce: finally, filter the soup from the stewed mutton and pour it on top of the mutton and milk vegetables.

Summary: goat milk buckle meat is a delicious traditional dish, the production process needs to pay attention to the mastery of heat, so that mutton stew until crisp, at the same time to ensure the ripeness of vegetables. In addition, the use of seasoning is also the key, which should be adjusted according to individual taste.