Correct cooking method of Xinjiang mutton

Mutton stew! Xinjiang mutton is the most traditional and authentic practice. Stew a pot and the whole family will eat warmly!

Some people say that there are 100 ways to eat mutton in Xinjiang: mutton skewers, rack meat, stewed mutton with spicy mutton feet, stir-fried mutton tripe, and mutton offal soup ... Among them, stewed mutton is the most traditional and authentic way to eat mutton, especially now it is autumn, and the weather is getting colder and colder. It is really comfortable to have a bowl of steaming mutton soup!

And eating more mutton will be very nourishing. Mutton is tender and easy to digest, high in protein and low in fat, rich in vitamin A, vitamin C and other elements, nourishing and healthy, fresh but not smelly, full of fragrance, haha, drooling …

Interested friends study together.

Stewed mutton

Prepare ingredients:

500 grams of mutton, onion, coriander, ginger, white radish (to prevent fire), pepper, salt.

Steps:

1, first pat the mutton with a knife several times to loosen the meat, then cut it into small pieces and wash it, then put it in a pot and rinse it with cold water, add cooking wine, ginger slices, onion segments, star anise and pepper, skim off the floating foam after boiling, drain it, and then throw it into a casserole.

2, while drowning, cut the white radish into small pieces, it is accompanied by mutton stew, and it is not easy to get angry when eating.

3. Throw the cooked mutton into the casserole, and then inject a proper amount of water. After the fire boils, turn to low heat and stew for 40-50 minutes, depending on the young age of the sheep.

4. 10 Minutes before cooking, then put the cut radish into the pot, cook until soft and rotten, and add a little salt, white pepper and sesame oil to adjust the mouth.

5. After the dish is put on the plate, sprinkle some chopped green onion or coriander, and the mutton stew is finished. The taste is soft but not rotten, the aroma is rich and the soup is delicious.

How can you just eat stewed mutton? I'll cook some home-cooked dishes for you, too!

Pilahon

Spicy red skin is a special cold dish in Xinjiang, which combines appetizing, relieving boredom and reducing blood fat. "In Xinjiang, onions are called' skin buds', so the content of this dish refers to skin buds+peppers+tomatoes = skin spicy and red.

Exercise:

1, shred peppers, hide teeth, and cut tomatoes!

2, look at personal preferences, spices are mainly salt, soy sauce, vinegar, you can also put chicken essence and other spices.

3. Then stir him crazily!

Lamb Kebabs

It seems that everyone's impression of Xinjiang is from an uncle with a strong accent shouting "cheap and delicious mutton kebabs ~ hello!" Xinjiang authentic mutton kebabs! "

Accompanied by the creaking sound of mutton skewers in the oven, the fragrance of cumin mixed mutton floating in the air is the memory of taste buds.

Exercise:

1, cut the leg of lamb into cubes with a volume of about 1-2 cubic centimeters, and marinate it with an appropriate amount of onion for about 15 minutes;

2. Mutton kebabs.

3, mutton skewers, add the right amount of salt, Chili powder, cumin powder.

4. Roast the mutton until it is oily.

Sauced cucumber shreds

Cold cucumber is a refreshing home-cooked cold salad with cucumber as the main ingredient. It tastes crisp and refreshing, and the operation is very simple!

Exercise:

1. Wash cucumbers and pat them in turn.

2. Add vinegar and salt to cucumber and stir well.

Preserved egg salad

Preserved egg, a famous explorer named Griles Xiong, who is the top of the earth's food chain and even dares to eat raw scorpions and lizards, fell to his knees before him. But for friends who like him, preserved eggs with cold sauce are simply delicious.

Exercise:

1. Preserved eggs are peeled, peeled and cleaned, and then cut into small petals. A preserved egg can be put on a plate for later use.

2. put a little kitchen seasoning vinegar and soy sauce on the plate to taste.

All right, stop it.

My mouth is watering.

Eat mutton tonight!

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Source: comprehensive network finishing

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