The sky in Inner Mongolia is blue, and although the temperature is high during the day, it is cool in the morning and evening. Lunch was eaten at my aunt's house, the old two prepared for most of the day, as soon as we entered the house, the food was fragrant, and the three of us entered the house and opened the meal.
Lamb, elbow, fish done completely, simple farmhouse dishes, affordable taste good, especially the mutton soup is really delicious, pig's elbow original taste, not greasy taste fragrant, provoked my family's treasure dad even praised, directly exaggerated aunt cooking skills, than the restaurant are fragrant. It was really delicious, I was going to lose weight, didn't hold back, accidentally ate it, delicious meals, I ate 2 large bowls of rice in one go.
Look at what the aunt's lunch is all made: stewed lamb, bone-removed elbow meat, meat fried purple flower face, home-cooked crucian carp, wood ear fried meat, beef jerky
This table dish is our local specialty of Inner Mongolia, and the ordinary ingredients make the most beautiful taste. Live to learn old, and the aunt learned a more delicious way to stew lamb, the different ways to eat purple face mushrooms, especially crucian carp, the first time to eat stewed, fresh and fragrant!
【Lamb stew】
My family's treasure dad's heart of the soup dish, I also made, but always feel almost something, home this time the aunt to do it again, the original is less put pepper ah, really delicious
Ingredients: fresh lean lamb, cucumber, coriander, pepper, green onion, minced ginger, monosodium glutamate, salt
Method:
1, Wash the fresh lamb and cut into thin slices. Slice the cucumber, cut the pepper into small pieces, and finely chop the parsley. The role of these three is to flavor Titian, the amount is not too large, mainly based on lamb
2, Add water to the pot, put the onion and ginger, add the lamb to boil, skim off the foam
3, Bring cucumber, coriander and pepper to a boil, add salt to make it salty, add MSG to taste and serve
【Meat stir-fried purple flower face】
Purple flower face mushroom is our Inner Monte production, the first time to eat fried, surprisingly more than stewed fragrant, delicious and rice.
Ingredients: Purple face dried mushrooms, lean pork, vegetable oil, minced green onion and ginger, soy sauce, salt
Method:
1, soak the mushrooms softly, wash and squeeze with water, tear open large chunks. Thinly sliced lean meat
2, add vegetable oil to the pot, add meat slices and fry to change color, add green onion and ginger to fry until fragrant, add soy sauce to improve color
3: Sauté the mushrooms over high heat, season with salt, add a small amount of water to the side of the pot and cook for a while
4, the vegetable juice is almost nothing, turn off the heat out of the pot
【Home-cooked crucian carp stew】
Crucian carp has many spines, but it is better than delicious. Dagu stewed crucian carp is a farmer's method, the taste is good, the meat is tender, the soup is fragrant, the soup is favorite, and the bibimbap is awesome
Ingredients: Crucian carp
Method:
1, crucian carp is treated cleanly, washed and controlled after water control
2: Heat vegetable oil in a pan and fry crucian carp
3, put the onion and ginger to simmer the aroma, add water flush with the fish
4, put soy sauce to tone, add cooking wine to remove fishy, add salt to taste, boil and simmer for 20 minutes
5, shovel out the fish into the plate, sprinkle the soup with coriander and stir it, pour on the fish
【Bone removal elbow meat】
Back to Inner Mongolia to eat the most is the elbow, torched to soft rotten fit, torn into pieces dipped in garlic juice to eat, the most fragrant
Ingredients: pork knuckle, green onion ginger, star anise, peppercorns, salt
Method: Handle the large elbow clean, green onion and ginger, star anise, peppercorns together under the pot, add cooking wine to fishy, add water that has not passed the elbow, cover the pot and bring to a boil, and then fish out when it is soft and rotten. Take apart or cut into chunks when not hot, and dip in juice when eating
【Wood ear stir-fried meat】
Many people like to eat cold mixed fungus, its practical lean meat stir-fried to eat the best, soft taste is better, there is a taste
Ingredients: black fungus, lean pork
Method:
1, wood ear soak soft, wash. Thinly sliced lean meat
2, Add vegetable oil to the pot, add the slices of meat and fry them to change color, put the green onion and ginger and stir-fry until fragrant
3, Add soy sauce to color, add salt to taste
4, pour in the fungus, drizzle a little water, fry until the fungus is broken, turn off the heat and out of the pot
【Beef jerky】
Inner Mongolia is most famous for beef jerky, the great uncle likes to take it under the wine, specially loaded a plate, fine jerky, good taste, a silk, the more chewy the more fragrant. Before leaving, I also pretended to take some and gave the child a snack.
I am Bao Ma's little chef, three meals of food, happy sharing, food is the taste of home, there is love to do better, three meals have "temperature", experience the fun in the kitchen!