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The practice of braising mutton food

First of all, put the fresh mutton in boiling water for preliminary treatment, boil for 20 minutes and then fish out to remove blood and impurities. Next, prepare a bowl and spread the sweet noodle sauce evenly on the bottom of the bowl. Then, the endothelium of the mutton is placed down in the bowl, and the thin skin is close to the mutton, which has a unique taste.

What to do: boil the mutton in boiling water for 20 minutes. Put the sweet noodle sauce in the bowl, then put the endothelium of the meat (that is, a thin layer of skin attached to the mutton under the skin) down in the bowl, then put the soy sauce, wine, sugar, pepper powder, star anise, onion, ginger and garlic (slices) together and mix well, then pour on the mutton and steam in a steamer for 3 hours.

The practice of braising mutton: boil the mutton in boiling water for 20 minutes. Put the sweet noodle sauce in the bowl, then put the endothelium of the meat (that is, a thin layer of skin attached to the mutton under the skin) down in the bowl, then put the soy sauce, wine, sugar, pepper powder, star anise, onion, ginger and garlic (slices) together and mix well, then pour on the mutton and steam in a steamer for 3 hours.

Cook the mutton until medium, peel and slice it to form a field shape, match it with seasoning and soup, and cook until well-done. After that, pick out the ginger and spring onions, buckle the meat into a soup plate, heat the soup and thicken, drop in the clear oil, pour over the meat to finish the cooking. After careful processing, the mutton is first cooked to a moderate state, peeled off and cut into slices of meat of a specific shape and size.

The practice of braising cooked mutton: peel the mutton and cut it into strips that are 10 centimeters long and wide, and the meat is buckled face down in a bowl. Put some oil in the pot and heat it. First stir-fry the onions, ginger, garlic and ingredients, add soy sauce, Shaojiu, sugar, monosodium glutamate and stock, pour into the buckle bowl and steam thoroughly.

What are the special methods of buckling meat with goat's milk?

To make goat's milk buckle meat, first of all, cut the cooked pork with skin into slices and stir it fully with soy sauce to make its surface show an attractive yellow. Then, spread the sliced meat at the bottom of the bowl as the basis of the dish. On the meat slices, cover with a layer of goat milk, which is an important part of this dish. In particular, Zheng Douchi and Douchi, which are unique to Jianshui, are added, and the flavor of these two kinds of Douchi adds a unique flavor to the dishes.

First of all, in terms of material selection, the main raw materials of goat milk buckle meat are mutton and goat milk. Mutton should choose fresh hind leg meat, fresh and tender meat, clear texture, fat and thin. Goat's milk should be fresh and odorless. In addition, some excipients are needed, such as sliced ginger, green onions, cooking wine, light soy sauce, soy sauce, sugar, salt and so on. Secondly, in terms of cooking methods, the production process of goat milk buckle meat is relatively complex.

Cooking method: goat milk buckle meat cooking method is unique, using stew, stew, buckle and other techniques. First of all, marinate the sliced mutton with seasoning, then spread the goat milk on the sliced meat and stew it in a pot. In the process of stewing, the delicious juice of mutton permeates into the mutton milk dish, making the dish more delicious.

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. 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.

Delicious: through pickling, frying and other techniques to make mutton more delicious, while retaining the fragrance of milk dishes, making the whole dish delicious and delicious. Rich in nutrition: mutton is rich in protein, fat, minerals and other nutrients, with high nutritional value, while milk vegetables are rich in vitamins and dietary fiber, which play a good role in promoting human health.

Buckle out: buckle the bowl containing goat's milk and pork upside down on the plate, shake gently to make the pork fall off, and the goat's milk buckle is finished. [tip] adding cooking wine and sliced ginger to James water can effectively remove the fishy smell of pork belly. Pay attention to the heat when stir-frying sugar color to avoid sugar color frying, otherwise it will affect the taste and color of dishes. Keep the pork stew over low heat to make the meat more crisp.

Production method of Shishan buckle mutton

1. Cut the cooked mutton into cubes with the skin facing down and the meat facing up, neatly arranged in the bowl. Next, put the mutton in a steamer, steam it in the juice until it is fully cooked, and then buckle the mutton back to the plate. Add an appropriate amount of two soups and wet cornflour to the rest of the juice, mix it into a thick sauce and pour it on the surface of the mutton. Finally, sprinkle some fried sesame seeds and chopped onions as embellishment, and a delicious Shishan buckle mutton is finished.

2. Regular smoking: 5 grams. The color and flavor of soy sauce can color the mutton and make it look more attractive. Salt: 3 grams. The right amount of salt adjusts the salinity of mutton to make it taste more balanced. Sugar: 3 grams. The addition of sugar adds sweetness to the mutton and enriches its taste. MSG: 3 grams. Monosodium glutamate is fresh, making the dishes more delicious as a whole. Pepper: 5 grams.

3. Baking: put the baking pan in an oven preheated to 200 degrees and bake for 5-8 minutes. Adjust the time according to the thickness and taste of mutton. Out of the oven: when the mutton surface is golden and the edge is slightly charred, it can be baked. Seasoning and decoration: place the roasted mutton on a plate, sprinkle a little pepper and chilli powder to increase the flavor, drop a few drops of sesame oil to increase the aroma, and finally garnish with chopped garlic or coriander.

4. [step 1: prepare mutton] wash the leg mutton and remove excess fat and fascia. Cut the mutton into large pieces and soak it in cold water for 30 minutes to 1 hour to remove blood and fishy smell. Take out the mutton and suck up the water with a kitchen tissue. [step 2: pickled mutton] evenly sprinkle an appropriate amount of salt, five-spice powder and cooking wine on the mutton to make it taste.

5. The traditional practice of Shishan buckle mutton is to cut the mutton into pieces and soak it in cold water for a period of time to remove blood and fishy smell. Then put the mutton into the pot, add enough water, put in the cut ginger, spring onions, cooking wine and other seasonings, boil over high heat, skim off the floating foam, turn to low heat to simmer. In the process of stewing, star anise, cinnamon, fragrant leaves and other spices can be added according to your own taste to increase the flavor of mutton. Stew until the mutton is cooked, remove and set aside.

How do you make hot and sour mutton?

1. Add lard to the pan, heat the oil over low heat until the oil is moderate, then add chili (red, sharp, dry) to stir-fry. Next, pour the hot and sour seasoning base in step 3 into the pan and stir well with the fried chili peppers. Finally, add chopped onions and chopped parsley, stir-fry quickly, so that all the ingredients are fully integrated, and the seasoning is finished.

2. Hot and sour mutton is a traditional delicacy with fine practice and unique taste. First of all, remove the bones of the fresh mutton, burn off the remaining hair, scrape clean, put into a pot of water, add green onions, sliced ginger and Shaojiu, boil until medium well, remove, let cool, cut into pieces 6 cm long, 7 cm wide and 1 cm thick. Then, the cut mutton is neatly buckled into the bowl, add the right amount of salt and soy sauce, then add the original soup, put into the cage and cook until done.

3. Deodorization: mutton has a certain smell, which needs to be removed by some methods. Mutton can be soaked in light salt water for a while, then rinsed with clean water, or pickled with sliced ginger and cooking wine for a period of time to remove the fishy smell. Pickling: put the cut mutton into a bowl, add appropriate amount of light soy sauce, soy sauce, salt, sugar, cooking wine, ginger, minced garlic, coriander and other seasonings, stir well and marinate for 15-20 minutes to make the meat more delicious.

4. Cook the mutton to medium and cut it into grinding blades 10cm long, 5mm thick and 5cm wide. Put the Douchi in a buckle bowl, put the meat slices on top of the Douchi and put it in the shape of a terraced field, add seasoning, fill with soup, and steam. After getting out of the cage, pick out the spring onions and ginger, buckle them in a soup plate, pick up the tempeh, heat the soup, thicken it with water, point the bright oil, and pour it on the meat.

What is the common practice of withdrawing meat with goat's milk?

Prepare milk vegetables: when the mutton is almost ready, blanch the milk vegetables in boiling water to remove the fishy smell, remove and drain. Buckle plate: remove the stewed mutton and place it at the bottom of the plate to form a meat bottom. Then spread the blanched milk vegetables evenly on top of the mutton to form a green cover. 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.

Buckle meat: when the mutton is almost cooked, add milk cabbage and continue to simmer until the soft meat is cooked. Then, the mutton and milk cabbage are placed in a bowl with the skin facing down to form a "buckle" appearance. Thicken: filter the soup of the stew, pour it into the pan, add the water and starch to make the sauce, bring to the boil and pour over the mutton and cabbage.

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 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. Steamed milk cabbage: add water to boil in another pot, put the milk cabbage in a steaming plate and steam it in the pan for about 10 minutes until the milk cabbage becomes soft.

Mutton cuisine buckle meat is a traditional Chinese dish, with mutton and milk as the main ingredients, with carefully prepared sauces and other accessories, after cooking, the meat is fresh and tender, the soup is rich, and the taste is rich.

Wash the milk vegetables and cut them into sections. Slice the ginger and cut the green onions. Cool the oil in a hot pot, put in the pickled mutton, fry slowly over medium heat until golden on both sides, remove from the pan and set aside. Leave the bottom oil in the pan, add raw ginger and green onions and stir-fry until fragrant, then add milk vegetables and stir well. Add the right amount of water, bring to the boil, add the fried mutton, add starch and thicken, stir-fry well, so that the mutton and milk vegetables fully blend.

Hot and sour mutton food

Cut chili peppers, garlic and ginger into finely chopped pieces and set aside. Cut the green onions into pieces and cut up the parsley. Mix all the seasonings (vinegar, starch, rice wine, soy sauce, salt, monosodium glutamate, sesame oil) to make a sour and spicy seasoning base. Add lard to the pan, heat over low heat until the oil is moderate, then add chili (red, sharp, dry) to stir-fry.

Hot and sour mutton is a traditional delicacy with fine practice and unique taste. First of all, remove the bones of the fresh mutton, burn off the remaining hair, scrape clean, put into a pot of water, add green onions, sliced ginger and Shaojiu, boil until medium well, remove, let cool, cut into pieces 6 cm long, 7 cm wide and 1 cm thick. Then, the cut mutton is neatly buckled into the bowl, add the right amount of salt and soy sauce, then add the original soup, put into the cage and cook until done.

The practice of fermented mutton with Douchi: boil the mutton to medium and cut it into grinding blades 10 cm long, 5 mm thick and 5 cm wide. Put the Douchi in a buckle bowl, put the meat slices on top of the Douchi and put it in the shape of a terraced field, add seasoning, fill with soup, and steam. After getting out of the cage, pick out the spring onions and ginger, buckle them in a soup plate, pick up the tempeh, heat the soup, thicken it with water, point the bright oil, and pour it on the meat.

The mutton head meat is about one and a half jin to two jin. Put 3 green onions in the pot in boiling water, 50 grams of ginger slices, 50 grams of cooking wine, 2 grams of pepper, 5 grams of dried pepper, 2 grams of salt, 5 grams of pepper and boil for 20 minutes. The tip of chopsticks can be inserted at will, remove and cool in the refrigerator for an hour, and the frozen cooked mutton tastes more refreshing. If it is old goat meat, it will have to be stewed for a while.