Tomorrow is the spring equinox, the weather is also at the spring equinox season began to warm, especially in the north is very obvious, the temperature also began to gradually rise, the frozen land also began to slowly melt, exuding the aroma of earth; Of course, the spring equinox is also a good time to sow seeds, as the saying goes, "spring rain is as expensive as oil" sowing at the spring equinox and then catching up with the spring rain, the crops of the year will grow very strong.
There are also many taboos to the spring equinox, and due to the repeated cold of spring, the temperature in spring also becomes hot and cold.
The spring equinox belongs to mid-spring, so we should pay more attention to diet, strengthen the spleen and remove dampness, nourish and drive away cold; To pay attention to remember the great joy and sorrow, spring is not only the season of recovery of all things, but also the high incidence of various diseases, especially mental illness, you can use the sunny weather to go outdoors more, follow three or five friends to go on an outing cookout, which is a very good choice, can not only be physically and mentally healthy, but also reduce the pressure of work and life, and lay the foundation for health.
In addition, the spring equinox is also a season where cold and warm alternately are very frequent, and when it is warm and cold, people are prone to some high blood pressure, irregular menstruation, and allergic diseases; Not only pay attention to sleep, but also regularly carry out food supplements, conform to the season to eat, must prevent eating some cold dishes, such as: seafood, shrimp, crab and other cold foods, if you must eat, need more than some ginger, wine, or other ingredients to neutralize the original cold; Hot and cold are the most taboo in the spring equinox, so we must avoid it.
So what is the best food for the spring equinox?
Spring is the season that needs nourishment, just after the cold winter, has consumed a lot of vitality and energy in our body, and we need to replenish and accumulate energy in spring. So we should eat some food that can nourish and drive away the cold during the spring equinox, mutton is a warm food, and it is also very suitable to eat mutton in the cold weather of spring! It can drive away the residual cold in the body, especially in women, and can replenish blood temperature menstruation.
So today, Shanxiang will share a delicious sheep scorpion method, this method can not only be made at home for family members, but also can be used in stores; Fresh and fragrant, soft and deboned.
【Production method】
- Prepare the ingredients
Sheep scorpion: sheep scorpion 3 pounds, need to change the knife into 3 ~ 5 cm segments, sheep scorpion bones are relatively hard, they are not good at home to change the knife can be purchased when the boss to divide.
Ingredients: salt, sugar, chicken essence, white wine, soybean paste, sweet noodle sauce, tofu milk, pepper, five-spice powder, beer.
Side dishes: green onion, ginger slices, onion, coriander.
Spices: dried chili pepper, Sichuan pepper, sheep scorpion spice pack.
- Blanch water
Add a lot of water to the pot, put in green onions, ginger slices and an appropriate amount of high liquor, sheep scorpion cold water pot, boil over high heat, there will be foam floating up in the process, this is the blood water remaining in the lamb bones and mutton, which is also an important source of fishiness, so we have to skim off some blood droplets, with chopsticks can easily pass through the lamb means that the water is blanched.
- seasoning
The key to the taste of the sheep scorpion is in this bowl of sauce, we add a spoonful of soy bean paste, a spoonful of sweet noodle sauce, two pieces of curd, a spoonful of pepper, a spoonful of five-spice powder, and then add a little cooking wine and stir well.
- Feed oil
We put the prepared green onion, ginger, onion, coriander and other vegetables into the oil pan and fry them, wait for all the side dishes to be fried golden brown, and take out the ingredients; At this time, the oil has become very fragrant, and this step can make the aroma of meat and seasoning better blended. At this time, put an appropriate amount of dried chili pepper and peppercorn in the pot to fry until fragrant, and then add the sauce that has been prepared, until the sauce bubbles evenly, you can turn off the heat and put the sheep scorpion into the pot, evenly wrap the sauce and add water to simmer.
- Simmer to a boil
Add an appropriate amount of boiling water to the pot, to be level with the sheep scorpion, if you like the rich taste, the original soup of blanched water is filtered and poured into the pot, according to personal taste add some edible salt for seasoning, put in the spice package we prepared in advance, pour the prepared beer into the pot, this step can remove the fishy smell of lamb, can also enhance the mellow aroma of the original lamb, boil over high heat and turn to low heat cover and simmer for 1 hour. When it comes out of the pan, you can garnish with some coriander, and a delicious deboned sheep scorpion is ready.
The sheep scorpion made by this method is also very delicious, and the meat is also very soft and tender, which can be eaten by the elderly and children, and the point is that there is no mutton taste.
The sheep scorpion should not lose the remaining miso soup after eating, you can add some original soup or boiling water to eat shabu, with the mellow base of mutton, the dishes are also very delicious.
Hurry up and make it with your family; It is also very possible to use this recipe to open a store.
Shanxiang will provide the original picture of the specific sheep scorpion recipe to everyone.
If you want to start a business and open a store or are originally a catering practitioner, want to consult spices or have related questions and questions about dry goods and seasonings, you can contact me by private message, see friends here click to follow, give some support to the mountain, and will share a gourmet recipe for you every day, so that your dishes are no longer single!
As a dry goods seasoning shop owner who has been operating for more than 30 years, the relevant experience of spices and dry goods is also very rich, if you have relevant questions in this regard, you can leave a message in the comment area, everyone discuss together, I will answer them one by one.