Lamb noodle nest
Ingredients: lamb shank, mushroom, carrot, cooked green beans, noodles, pepper, sugar, salt, oyster sauce, sesame oil, peppercorns, oil, soybean paste, soy sauce, water, water starch.
1: Wash and chop the mushrooms, chop the carrots, shallots and garlic, and cut the lamb into granules and set aside.
2: Pour boiling water into the noodles, stir in the same direction, and form a ball with the dough and set aside.
3: Grease the dish, take the appropriate dough and rub the dough into the steamer basket and set aside.
4: Boil water in the pot, steam the water and put it into the noodle nest, steam for 3---5 minutes.
5, put oil in the pot, put in peppercorns, lamb, stir-fry after the onion garlic granules, soybean paste, soy sauce, mushroom stir-fry, add diced carrots, water stir-fry, and then add pepper, salt, sugar, oyster sauce, cooked green beans, water starch to hook, and finally put in sesame oil, out of the pot poured on the noodle nest can be.
6. Plate and serve.
Mix with haggis
Ingredients: sheep intestines, lamb liver, sheep lung, sheep head, tripe, ginger, green onion, allspice powder, sea pepper noodles, garlic paste, green peppercorns, chives festival, coriander festival, a little salt, MSG to taste.
method
1． Lamb intestines and lamb tripe are washed, rubbed with salt, the sheep's head is burned with fire until the skin is simmered, scraped and washed, and the sheep's lungs are rinsed with water and set aside.
2． Add water to the pot, pour all the head and hooves offal, bring to a boil to remove the bubbles, remove the bubbles, remove the water and rinse and set aside.
3． Add water to another pot, add chopped head and hooves, add ginger, green onion, and five-spice powder and cook for about 2 hours until the meat, fish out and let it cool, remove the bones of the sheep's head, cut it into thin slices with lamb tripe, sheep intestine, and lamb lung, and add green peppercorns, sea pepper noodles, green onion, coriander knots, monosodium glutamate, salt, garlic water and mix well into the basin.
1. Handle the green onion, coriander and carrots cleanly, cut the green onions and carrots into strips, cut the coriander into sections; wash the haggis and set aside.
2. Pour water into the wok over high heat, add a little salt, add haggis and cook until ripe, let cool and cut into strips, set aside. Add haggis, green onions, coriander and carrots to the container, add salt, monosodium glutamate, pepper, rice vinegar, chili oil and sesame oil, mix well and serve.
Crystal haggis
Ingredients: lamb liver, sheep heart, lamb tripe, lamb lung, edamame, red pepper, lettuce, cooked sesame seeds, fish gelatin powder, green onion, monosodium glutamate, ginger shredded, salt each appropriate amount.
1. Lamb liver, lamb tripe, sheep heart, sheep lung washed separately, blanched after fishing out drainage, chopped; lettuce washed, torn slices, spread on the plate; edamame peeled, washed; red pepper washed, destepped, seeds, shredded.
2. Pour an appropriate amount of water into the pot, add lamb liver, sheep heart, lamb lung, lamb tripe, edamame to cook, add salt, MONOSodium glutamate to taste, add fish gelatin powder and cook until dissolved.
3. Pour all the ingredients in the pot into the basin, put it in the refrigerator, condense into jelly, take out the cut pieces, that is, become haggis jelly.
4. Take a pot, add haggis jelly, add green onion, ginger shredded, red pepper shredded, cooked sesame seeds, mix well, pour on the lettuce.
Mountain pepper sheep intestines
1. Wash the sheep intestines, cook and cut into sections; wash the pepper and set aside.
2. Pour the sheep intestines and mountain pepper into the container, add salt, monosodium glutamate, chili oil, pepper oil, chicken essence, and mix well.
Face lung haggis
Ingredients: 1 pair of fresh haggis (including sheep's head, tripe, intestines, hooves, heart, liver, lungs, coriander, green onion, ginger, garlic seedlings, salt, monosodium glutamate, red oil, mutton broth.
1. The sheep's head and hooves burn the residual hair with fire, and the sheep intestines and lamb tripe are turned over to remove the residue.
2. Wash and cook together with the lamb heart and lamb liver, remove the bones and cut into strips or segments.
3. After the lamb lungs are filled with a thin batter that washes off the gluten, it is also cooked in a pot and cut into long strips.
4. Then put the cut variety of clinker in the lamb broth and cook for a while, sprinkle with garlic sprouts, coriander, drip red oil and serve in a bowl.
Haggis soup
1: Cut the garlic into small pieces and add the water that has not been minced garlic to set aside (if the garlic is mashed into garlic paste, it is better).
2: Wash and cut the green onion, slice the ginger, cut the coriander into 3-5 cm segments, sesame paste, leek flowers and curd milk and sesame sauce and set aside.
3: Add half a pot of water to the pot, open on high heat and add green onion and ginger slices to a boil.
4: Add haggis to high heat for 2 minutes and reduce heat to low heat and cook for 2-3 minutes.
5: Add a bowl of haggis soup to 2-3 spoonfuls of sesame sauce and add chopped parsley.
6: Pour in 1 tbsp garlic juice, add salt to taste, add chili oil and mix well according to personal taste.
Delicious food on the tip of the tongue
Haggis (part 1)
Ingredients: cooked lamb tripe, cooked lamb lung, cooked lamb liver, cooked sheep's head meat, fresh enoki mushrooms. Seasoning salt, monosodium glutamate, chicken essence, red oil watercress, Sichuan Da Hong Pao hot pot base 1/4 bag, peanut oil, coriander, dried red pepper, tempeh, green onion, ginger, lamb bone boiled broth.
1. Cut the lamb tripe, sheep liver, sheep lung and sheep head into 0.3 cm thick slices. Wash the mushrooms.
2. Put the bottom oil in the pot to 40% heat, add watercress, dried red pepper, green onion, ginger, tempeh, Da Hong Pao hot pot base, stir-fry the aroma on high heat and then add lamb tripe, lamb liver, lamb lung, sheep head and stir-fry for 2 minutes, add broth and salt, monosodium glutamate, chicken essence to adjust the taste, boil on high heat and put it into the pot.
3. Bring the pot to the table on the fire, and when it is served, place the fresh enoki mushrooms in the center of the pot and sprinkle with coriander.
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