How much lamb can it take to fill a winter? In the middle of winter, lamb has become a popular ingredient in restaurants north and south of the river. Not only lamb, sheep treasure, lamb tripe, but also lamb liver and other parts can be used for the cooking of winter dishes.
White cut lamb
< raw material >
500 grams of hind leg meat with skin, 100 grams of white radish pieces, 20 grams of rice wine, 20 grams of ginger, 20 grams of shallot knots, 10 grams of tangerine peel, 10 grams of dried chili peppers, 5 grams of peppercorns, 5 grams of fennel, 3 grams of ginger rice, 15 grams of millet spicy crushed, 30 grams of beautiful freshness, 2 grams of sesame oil.
> of the < system
1: Scrape and wash the skin of the lamb, soak it in cold water for 4 hours, blanch the water, remove it and wash it, put it into a pot of water with the white radish pieces, add ginger pieces, green onion knots and rice wine to boil over high heat.
2: Skim off the foam, add tangerine peel, dried chili pepper, peppercorns, simmer for 2 hours on low heat until the meat is crispy, fish out and cool, refrigerate for 5 hours, slice and plate; mix the millet spicy minced with ginger rice, beautiful and fresh, sesame oil into dipping water, and serve together.
Stone baked lamb chops
Lamb chops, fries, broccoli, cherry tomatoes, minced onions, egg liquid, salt, tomato paste, cumin noodles, chili noodles, Korean hot sauce, chili oil, corn starch.
1: Mix the lamb chops with a meat hammer, mix the salt, egg liquid, minced onion, tomato sauce, cumin noodles, chili noodles, chili oil, hot sauce and corn starch, and spread evenly on the lamb chop until flavorful.
2: Put the marinated lamb into the oven, bake at 300 ° C for 8 minutes, sprinkle the sautéed cumin noodles, paprika, put on a hot stone slab, garnets and garnish with fries, cherry tomatoes and blanched broccoli.
< reviews >
The marinated lamb chop is rich in taste, sweet and sour, slightly spicy, red in color, soft and tender in taste, and has a strong cumin flavor.
Flavored roast lamb chops
Lamb chops, brine, roast sauce, Meiji umami sauce, Meiji fresh spicy sauce, bean paste, chili powder, self-ground cumin powder, flower carving wine, peanut butter, sugar, chili oil, garlic juice.
1: Wash the lamb chops, put them in a pot of boiling water, then put them into the brine bucket and cook them, fish them out and let them cool. In addition, the roast sauce, Meiji umami sauce, Meiji spicy sauce, bean paste, chili powder, self-ground cumin powder, flower carving wine, peanut butter, sugar, chili oil and garlic juice are also mixed into barbecue sauce.
2, the oven noodles and the bottom heat are opened to 250 ° C, the marinated lamb chops cut open the ribs, put in the oven to bake for 15 minutes, take out and brush with homemade barbecue juice and bake for another 10 minutes, then take out from the oven and brush the barbecue juice and plate, and finally sprinkle with well-adjusted cumin powder, paprika, cooked sesame seeds and fried green and red peppercorns, that is.
Specialty goat meat
Goat meat, ginger slices, garlic, dried chili festival, bean paste, salt, allspice, soy sauce, sugar, monosodium glutamate.
1, put vegetable oil in the net pot to heat, first under the ginger slices, garlic, dried pepper knots and lamb pieces, stir-fry until the water vapor is dry before adding watercress sauce and salt, after mixing in the appropriate amount of water, add five-spice powder, soy sauce, sugar and monosodium glutamate, burn until the lamb pieces are soft and cooked, put the radish pieces together to burn into the taste.
2: Put it in a stone pot, sprinkle it with coriander festivals, and serve with steamed buns. When the lamb is almost eaten, you can also eat it with steamed buns dipped in the soup.
Red braised lamb
Goat with skin, ginger chunks, fennel, cinnamon, peppercorns, fragrant leaves, dried chili festivals, red dates, carrot chunks, soy sauce, rice wine, red soup.
1: Heat the vegetable oil in the net pot, sauté the lamb pieces to create the aroma, then add ginger pieces, fennel, cinnamon, peppercorns, fragrant leaves, dried chili festivals, red dates, carrot blocks, soy sauce, rice wine and red soup, bring to a boil and simmer for 1 hour.
2, when the lamb is cooked but not rotten, pick out the lamb and filter out the original soup, re-put the lamb and soup into the pot to open the heat to collect the juice, add MSG and drizzle with sesame oil, put it into the hot casserole, and finally sprinkle the garlic segments and red pepper rings into the dish.
Copper pot boiling lamb
Cut the lamb with skin from Inner Mongolia into small pieces, and then cut the apricot abalone mushroom, oyster mushroom, slippery mushroom and Bailing mushroom into pieces and set aside.
1: Put salad oil in the pot, add peppercorns and ginger pieces when it is 60% hot, stir-fry the lamb after stir-frying, and put cooking wine and oyster sauce into the pot. After the broth is mixed into the broth and boiled, turn to medium heat for 2 hours until the lamb is cooked, then add fresh mushrooms and garlic and continue to burn for half an hour. Before lifting the pot, add salt, monosodium glutamate and chicken essence, turn well and pour into the copper pot.
2: Put the oil into the net pot, burn until it is 60% hot, put in the dried chili festival and peppercorns, pour the pot on the top of the copper pot lamb, put it on the table above the charcoal stove, and eat while heating.
Style lamb
250 grams of fresh lamb fillet, celery festival, green shoot tip, garlic seedling festival a total of 200 grams, green and red seven-star pepper minced 60 grams, ginger rice, garlic rice, pickled chili pepper, cooking wine, salt, monosodium glutamate, soy sauce, water starch, egg white starch, fresh soup, vegetable oil each appropriate amount.
1: Cut the lamb fillet into thin slices, add salt, cooking wine and egg white starch to sizing and set aside.
2: Put the pot on the high heat, put the vegetable oil to heat, add the celery festival, the green shoot tip and the garlic seedling festival, add a little salt and fry until it is broken, then put it into the bottom of the soup bowl.
3, put the oil in the net pot to heat, put the minced chili pepper, ginger rice and garlic rice into the pot and stir-fry it well, mix it into the fresh soup to boil out the flavor, wait until the residue is beaten, then shake it down into the lamb slices and cook it over low heat. Add salt and MSG before leaving the pot, add water starch and pour into the soup bowl, and finally pour the green and red seven-star peppercorns that have been sautéed in vegetable oil, sprinkle with coriander and serve.
Braised black goats
Ingredients: 350 grams of Lamb cubes, 120 grams of Lamb cubes.
Accessories: 10 grams of fresh mint leaves, 10 grams of wrinkled pepper.
Seasoning: 20 grams of diced ginger, 10 grams of garlic, 1 grass fruit, 2 star anise, 4 qiubei peppers, 10 peppercorns, 40 grams of Fujia sauce, 20 grams of tangchi old sauce, 10 grams of Zhaotong sauce, 10 grams of chicken powder, 10 grams of local soy sauce in Yunnan, 2 grams of salt.
1, heat the pot into the oil, stir-fry ginger, garlic, grass fruit, star anise, Qiubei pepper, peppercorns, fujia sauce, tangchi old sauce, Zhaotong sauce slowly stir-fry out the aroma, put in the Black Mountain lamb pieces, CiKu block slowly sauté until the lamb has no moisture, out of the flavor, under the cold water did not pass the lamb.
2: Simmer for 2.5 hours until the lamb is soft and rotten, put the crumpled pepper, add chicken powder, Yunnan local soy sauce, salt to taste, collect the juice on high heat, put it into the container, and garnish with fresh mint leaves.
After a long stew, the meat is soft and the sauce is slightly spicy, and the meat absorbs the essence of the lamb and the soup, which is soft and sticky.