<h1 class="pgc-h-arrow-right" > lamb steamer</h1>
There are many ways to eat mutton, such as Shabu lamb in Beijing, hand-grabbed lamb in Xinjiang, whole sheep mat in Inner Mongolia, roasted whole lamb in Hainan, lamb steamed bun in Xi'an, white cut sheep in Shanghai, and "whole lamb soup pot" in Chongqing, all of which are well-known mutton delicacies, and these eating methods all reflect the folk food styles of different regions.
Lamb cages, many lamb houses have to sell. The small bamboo cages with large bowls overlapped high on the steamer, whistling in the atmosphere, and half the street was filled with a seductive fragrance.
"Lamb cage" is a kind of tamale lamb, its production seems simple, but it is not easy to do authentically, in the steaming process, due to the steam swirling, the time is too long easy to "water", which will affect the quality of the dishes. The lamb cage adopts the "drainage" method to make a dish, the lamb is cut into thin slices, mixed with steamed meat powder and spices, directly placed in the small steamer, and the steam is steamed to maturity with large steam, short time and a drum.
"Lamb cages" are a delicacy that can be replenished all year round. Lamb cage in Chongqing Yudong region also known as mutton gege, is a rare flavor of food, is very suitable for the weak people to supplement, if you also love to eat lamb, may wish to see this production method.
Prepare the raw materials
250 grams of lamb hind leg meat, 20 grams of sugar, 250 grams of steamed meat powder, 2 grams of monosodium glutamate, 10 grams of minced ginger, 2 grams of salt, 10 grams of bean paste, 10 grams of cooking wine, 10 grams of sweet noodle sauce, 25 grams of sesame oil, 5 grams of red soy sauce, 25 grams of vegetable oil, 5 grams of peppercorn powder, 10 grams of coriander knots, 10 grams of small green onions.
Production process
1: Cut the leg of lamb into slices, rinse the blood with water and drain. Add tamales, ginger, bean paste, cooking wine, sweet noodle sauce, red soy sauce, monosodium glutamate, salt and sugar and mix well, then add vegetable oil.
2: Brush 10 small bamboo baskets with vegetable oil and add the mixed lamb. Place the pot on high heat, bring water to a boil, put it in a bamboo cage and steam the lamb. Sprinkle peppercorn powder and spring onion on top of the lamb. Add coriander knots and you're done.
Production essentials
1, when processing the lamb, it is necessary to rinse the blood water to remove the smell.
2. Adding vegetable oil when mixing lamb can make the mature vegetables moist and loose.
3, steamed lamb fire to be large, a drum to steam the lamb to maturity. Don't "flash the fire."
Conclusion: The food made of lamb can be said to be countless, each place is different, and some places make the food that is even more eye-catching.
How does your hometown make lamb into a flavorful delicacy? You can leave a message below to tell ForgetFul, Forgetful is an authentic foodie, but quite curious, looking forward to communicating with you... #Lamb # #农村美食 #
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