Bowl of steamed lamb
Ingredients:
lamb, flour, green onions, fresh ginger, coriander, salt, monosodium glutamate, pepper, aniseed oil, vegetable oil
Cooking method:
1. Lamb bones are chopped into small pieces, with refined salt Mix with monosodium glutamate, add pepper aniseed oil and appropriate amount of flour, mix well, put it in a small bowl, put green onions and fresh ginger on top, and steam it in a basket. Z2z
2. Sprinkle with coriander when eating, and the locals in Ningxia usually eat it with dry buns.
hand-caught lamb
Ingredients:
lamb ribs 1000g, spring onion 30g, sugar garlic 1 head, pepper 5g, ginger 20g, refined salt 10g, pepper 10g, garlic 5g, vinegar 3g, cumin 5gz
zz2 cooking method: .The lamb ribs are cut into strips and soaked in water to remove blood. Z2z
2. Cut green onion into sections and slice ginger for later use. Z2z
3. Add water to the pot and put the soaked lamb ribs, bring to a boil, skim the foam. Z2z
4. Bring the lamb ribs in the pot to a boil on high heat, add green onion, sliced ginger, pepper, cumin, and cook for 1.5 hours on low heat. Z2z
5. Add salt, etc., when the meat is crispy, remove and serve. Take a small bowl and add garlic, vinegar (add spicy oil), mix thoroughly, and serve with lamb. Z2z
roast leg of lamb
Ingredients:
lamb hind leg, 20g salt, a little pepper, 50g carrot, 25k celery, 25g black pepper, beef broth, a little oil. Z2z
Cooking method:
1. Wash the lamb's hind legs, sprinkle the whole piece with salt, pepper, and black pepper powder, then use the tip of a knife to pierce the lamb several times, add garlic cloves in turn, and put them in the baking tray. Z2z
2. Slice carrots and celery, put them in a frying pan and fry them together to get a fragrance, sprinkle on the leg of lamb, and put them in the oven. Z2z
3. Roast to seven mature, take out the leg of lamb, filter the original juice with a brush, add a little lamb soup to adjust the taste. Z2z
4. When serving, put the lamb shank slices into the plate and pour the original juice on it.
Stewed lamb
Ingredients:
lamb hind leg, the latter inch steak and other bone-in lamb 1kg, potato 100g, green radish 100g, carrot 50g, green onion, ginger, pepper, white pepper, appropriate amount zz
cooking method:
Put the boiling water into the soup pot, add the right amount of water, and add the appropriate amount of pepper (wrapped with gauze if you are afraid of eating pepper, the pepper can well remove the mutton smell) and heat it over high heat. Z2z 2. The mutton is stewed while preparing the other ingredients. Cut the green onion into sections, cut the ginger into large pieces and smash into pieces. Peel the radish and cut into large pieces. Z2z 3. The best shot of ginger is very crushed, so that the ginger juice can be boiled out, and the soup will absorb the ginger juice and it will be slightly spicy, that is, it is cold and delicious. Z2z 4. Add all the ingredients to the soup, bring to a boil on high heat, remove bubbles, turn to medium and low heat and cook slowly for at least 1 minute. Z2z 5. After cooking, add salt and white pepper as appropriate, and add some coriander. Lingwu lamb tendon Ingredients: tan lamb tendon dry breadcrumbs, 200g butter each, 50g chives, 20g mint leaves, 1 lemon, vanilla sauce 3g, sugar 15g, lemon juice. 10g garlic, familiar orchid Appropriate amount, vegetable water 20ml Cooking method: 1. After removing the tendons, carve a cross knife on the meat and chop mint leaves for later use. 2. Stir-fry the dry breadcrumbs over low heat, add vanilla sauce, minced garlic, minced mint, lemon juice, butter and stir fry evenly, spread evenly on the lamb chops, and roast them in the oven until they are cooked or fried. ( Meat temperature 55-70°C is best) Take it out and let it stand for 10-5 minutes. 3. Heat the pan, stir-fry the chopped small onions with butter, add the chopped mint leaves, squeeze in the fresh lemon juice, add sugar and vegetables, boil the water to adjust the taste, put it in the pan, and freeze Put the diced butter into the juice and mix well. Z2z 4.First yard the boiled broccoli in the plate, top with mint, and put on the lamb tendon with vanilla. You can also cut the lamb tendon into different sizes along the bone seam as needed. steamed lamb tendon Ingredients: lamb tendon 500g, minced green onion 10g, 16 candied dates, 10g minced ginger, 5g pepper, 10g salt, 15g white sugar, 2g monosodium glutamate, 30g starch z9, washed and cooked lamb z1. Make 2 squares and cook in boiling water for 3 minutes (to remove the fishy smell). Put the wok on high heat, add the oil to heat, add the meat and stir fry, followed by salt. Chopped green onions and MSG. Raise the pot until the soup is concentrated. 2. Take one big wrist, put 16 candied dates on the bottom of the bowl, stack the cooked lamb on top, put it in the cage and steam it on high heat for 1.5 hours, then buckle into the large soup plate, and use thick egg whites around Make a wreath, just soup in the middle (do not put more onions). stuffed with dried lamb Ingredients: 1500 grams of net lamb, 25 grams of ginger, 30 grams of green onions, 20 grams of coriander, 3 grams of Chinese pepper, 20 grams of tangerine peel, 50 grams of green radish slices, 50 grams of parsley, five spices Powder 3g, salt 6g, pepper 2g, red pepper noodle 10g, cumin powder 5g, cumin oil 20g, red oil 80g, sugar 5g, pepper noodle 3g, white wine 20g, monosodium glutamate 3 grams, 15 grams of cooking wine, 10 grams of cooked sesame seeds, 1500 grams of salad oil consumes about 100 grams Production method: 1, lamb to clean the fascia, change the knife into 6 cm long and 7 cm square strips, use refined salt, ginger, and Scallions, coriander, Chinese pepper, tangerine peel, green radish, parsley, white wine, etc., marinate for about 40 minutes, set aside. 2, set the wok to the heat, add the salad oil and cook until 60% of the heat, then put the lamb strips into the pot When frying until the color is brown and crispy, remove the oil control. 3, net the pan over the heat, add red oil, put in the mutton strips, cook in the cooking wine, and stir-fry until the mutton strips are dry. Heat, and continue to add five-spice powder, pepper powder, chili noodles, cumin powder, sugar, pepper noodles, MSG, etc. to adjust the flavor, drizzle in cumin oil, sprinkle with cooked sesame seeds, stir well, let cool and serve Serve. old man's haggard raw materials: haggis (1 each of lamb lung, lamb heart, lamb face, lamb belly, half lamb liver, 1 lamb intestine), 150 grams of cooked achyranthes bone tendon, 300 grams of potato chips. Seasoning: 150g butter, 50g flax oil, 40g minced ginger and green onion, 15g minced garlic, Ingredient A (18g chili noodles, 6g pepper noodles, dried ginger noodles each 6g), 30g light soy sauce, vinegar 15 grams, 6 grams of salt. Method: 1. Cook the sheep's offal and cut into 0.3×10 cm silk; 2. Cut the cooked achyranthes bone and tendon into pieces. Heat the pot, add the butter and flax oil to heat, and cut the sheep lungs Stir-fried shreds, lamb liver shreds, lamb heart shreds, lamb face shreds, and mutton tripe shreds for 20 minutes, add lamb intestine shreds and stir-fry for 5 minutes, add minced ginger and minced garlic, stir-fry until fragrant, add chopped green onion and fry until fragrant, 3. Add ingredient A, add light soy sauce and vinegar, add potato chips, cooked achyranthes bone tendon, add 10 kg of water, boil for 20 minutes on high heat, add salt and simmer for 10 minutes, scoop the haggis on a plate and serve .
