What are the characteristics of mutton?

First of all, this tower is like honey.

Elephant skin honey, also known as honey mutton, is a traditional pure dish.

Just like honey. Usually, it is made of sweet sauce and wet starch paste and fried in oil until it is white. Change the oil and add the prepared sauce, quickly turn it evenly so that the tenderloin is covered with sauce and topped with sesame oil. ?

After cooking, it looks like a newly preserved apricot. The juice is bright red, the meat is soft, sweet as honey, and the aftertaste is slightly sour.

According to legend, when the Emperor Qianlong of Qing Dynasty tasted the dishes cooked by Xinjiang chefs, he praised one of the authentic dishes originally named "Tasmi" and gave it the name "Tasmi".

Like honey

In another version, it is a common dish in the Qing court. Just because one day Cixi was happy, she asked the name of the dish. In order to please Cixi, the chef said that it was newly built by a slave and had not yet named it, so he asked Lafayette to give it a name. Cixi was very happy. She said smoothly that this dish is as sweet as honey, so it is called "like honey"!

Later, it spread to the people and became a traditional dish in Beijing Muslim Pavilion. ?

Exercise:

food

Lamb tenderloin, sesame oil, soy sauce, sweet noodle sauce, sugar, starch, etc.

step

Like honey

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1. Cut the tenderloin into thin slices with a length of 3cm and a width of 2cm, and grab them evenly with sesame oil, soy sauce and starch.

2. Take a small bowl, add sugar, sweet noodle sauce and appropriate amount of water and mix well to make a sauce.

3. Heat half a pot of peanut oil to 70% heat, add mutton slices, and disperse quickly to prevent adhesion.

4. Remove the oil when the meat slices are cooked.

5. Put the wok on the fire, add a tablespoon of sesame oil to heat it up, pour in the smooth sliced meat and sauce, and stir fry quickly so that the sliced meat is covered with sauce. ?

Second, braised mutton

raw material

450g of mutton, 450g of hot sauce, 200g of red soy sauce, 500g of cooking wine, 5g of prickly ash, 0g of star anise10g, 3g of Anemarrhena asphodeloides, 5g of cinnamon15g, 2g of clove, 5g-6g of tsaoko, 3g of cardamom, 3g of fennel, 5g of Amomum villosum, 4g of dried tangerine peel and 5g of fragrant leaves.

prepare

Chop mutton into 2.5 cm square pieces, soak in clear water for 2-3 hours, take it out, drain all the blood, put it in a boiling water pot to "drain", take it out and drain; Clean ginger and scallion, and mash; Bake cumin with low fire and grind it.

Put the wok on the fire, add oil and heat it to 60% to 70%. First, add ginger and onion to stir fry until fragrant, then pour the mutton pieces into the wok and stir fry until fragrant, and then cook some yellow wine. After the mutton shrinks and changes color, quickly add Chili sauce and stir-fry until the mutton changes color, and then add red soy sauce and stir-fry until it changes color. Immediately take the wok and pour it into a big casserole, and add about 2000 grams of water, and add various spices such as aniseed, Anemarrhena asphodeloides and cinnamon. Add cooking wine, salt and pepper, then add carrot, jujube and medlar, cover the pot, and stew for 40-50 minutes with low heat. When the mutton is crisp and rotten, uncover the lid, pick out the ginger onion, carrot and spice residue, add chicken essence, monosodium glutamate and cumin powder, and serve with a plate of oil gluten, old tofu, Chinese cabbage and coriander. When eating, you usually eat the mutton in the casserole first, and then rinse the ingredients and various vegetarian ingredients with the raw juice in the casserole when you are drunk and hot.

Third, white-cut sheep meat.

Raw materials:

500g of skinned hind leg meat, white radish 100g, rice wine 20g, ginger 20g, onion 20g, dried tangerine peel 10g, dried pepper 10g, pepper 5g, fennel 5g, ginger 3g, millet 15g, delicious.

Method:

1. Scrape the mutton skin, soak it in cold water for 4 hours, blanch it, take it out and wash it, put it in a clear water pot with white radish pieces, add ginger slices, onion knots and yellow wine, boil it with strong fire, skim off the floating foam, add dried tangerine peel, dried pepper and pepper, stew it with low fire for 2 hours until the meat is crisp and rotten, take it out and let it cool, then refrigerate it for 5 hours.

2. Mix spicy millet with ginger rice, fragrant rice and sesame oil and serve together.