Stewed mutton(guo shao yang rou )

Pot roast mutton method:

Raw materials for cooking mutton:

Cooked rib mutton 500g, eggs 20g.

Seasonings used to make pot roast mutton:

Peanut oil, salt and pepper, monosodium glutamate, refined salt, wet starch, dry flour, sweet paste, shredded onion.

The process of pot roast mutton is as follows:

(1) Cut the mutton into large pieces and paste with eggs, starch, monosodium glutamate and flour.

(2) Heat up the frying pan, add half a pot of oil and heat it. Deep fry the mutton until golden yellow. Take it out and fry it again. Cut it into strips and put it on a plate. Sprinkle with salt and pepper.

Characteristics of pot roast mutton:

Golden color, crisp and delicious.

Stewed mutton

Mutton has the functions of tonifying deficiency, dispelling cold, warming Qi and blood, tonifying kidney qi, tonifying body, appetizing and strengthening strength. Pot roast mutton belongs to Shanxi cuisine. It is fried with fresh mutton and various seasonings. The meat is delicious. It is rich in protein, vitamins and microelements, especially suitable for winter supplement.

Recipe name

Stewed mutton

Recipe effect

Strengthening waist and kidney, tonifying yang, keeping in good health in winter, limb cold and fear of cold

Manufacturing materials

Main ingredient: mutton (1000g)

Accessories: egg (120g) wheat flour (50g)

Seasoning: salt (10g), soy sauce (50g), star anise (3G), peanut oil (80g), shallot (15g), pepper and salt (3G), ginger (15g), fennel seed (3G), coriander (15g) and cinnamon (5g)

Production technology

1. Wash the mutton, put it into the boiling water pot, boil the bleeding water and the fishy smell, and wash it;

2. Bring to a boil with new water in the pot, add mutton (the water should not exceed mutton), add scallion, ginger, star anise, cinnamon, fennel seed, soy sauce and refined salt, bring to a boil over high heat, and simmer over low heat for half an hour;

3. Take out the mutton and cut it into pieces (about 5-6 pieces) about 10 cm long, 5 cm wide and 4 cm thick, then put it into the pot and continue to stew until it is cooked and rotten, then take out the mutton;

4. Knock the eggs into a bowl, add 150 ml of wet starch, refined salt, water and flour to make a paste;

5. Wash coriander and set aside;

6. Pour the peanut oil into the frying spoon and cook it over high heat until it's mature. Take the mutton and paste it while it's hot and fry it in the oil pan until golden yellow. Then change the medium and low heat to soak and fry it until it's completely fished out;

7. Cut each piece into 0.5cm thick strips and place them in the plate neatly;

8. Surround the two sides with tender coriander leaves. When you walk, follow the salt and pepper. When you eat, dip it.

Process tips

1. To make this dish, you should choose castrated mutton without smell of mutton. If you choose other mutton, you should add 500g white radish when you come out of the water, wash it, cut it into large pieces and cook it together to remove part of the smell of mutton. If there is no upper brain part, you can also make it with forelegs or sheep tendons;

2. The consistency of mutton paste should be adjusted properly. It is not easy to hang up when it is thin, and it is easy to crack when it is thick. After the product is cut, the paste layer is crisp but not dead. It's better to have a small honeycomb. Foam dressing (5g) can be added to the paste to help hair;

3. Stewed mutton can't be fried after it's cold. If it's cold, it can be steamed and fried immediately;

4. Due to the frying process, 750 grams of peanut oil should be prepared;

5. This dish is served with Shanxi pasta pancakes, which has a different flavor.

Taste of dishes

Taste: salty and delicious

The color is golden yellow, crisp and scorched on the outside, soft on the inside, salty, fresh, mellow, not greasy.

dietary nutrition

Mutton: mutton is tender, easy to digest, high protein, low fat, and contains more phospholipids, less fat than pork and beef, and less cholesterol. It is one of the delicacies to prevent cold and warm tonic in winter. Mutton is warm and sweet, which can be used for tonic and dietotherapy. It is an excellent strong and disease eliminating food. It can replenish qi, tonify deficiency, warm in the middle, invigorate kidney, invigorate Yang, promote muscle strength, and resist the wind The effect of cold.

Eggs: eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Its protein is the best protein in nature, which can repair liver tissue damage; at the same time, it is rich in DHA, lecithin and ovalbumin, which is beneficial to the development of nervous system and body, can strengthen brain and intelligence, improve memory, and promote liver cell regeneration; eggs It contains a lot of vitamin B and other trace elements, which can decompose and oxidize carcinogens in human body, and has anti-cancer effect; the egg is sweet in taste and flat in nature; it has the effect of nourishing heart and calming mind, nourishing blood, nourishing yin and moistening dryness.

Wheat flour: flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It has the effects of nourishing heart and kidney, strengthening spleen and intestines, removing heat and relieving thirst. It is mainly used for treating visceral dysphoria, dysphoria, thirst, diarrhea, carbuncle, traumatic bleeding and scald.

The recipe is complementary

Mutton: mutton should not be eaten together with pumpkin, watermelon and catfish, which will easily make people stagnate and get sick; avoid eating with dried vegetables; do not add vinegar to eat mutton, otherwise it will be hot; it is not suitable to eat with buckwheat and bean paste.

This product is against Pinellia ternata and Acorus calamus. Do not drink tea immediately after eating mutton, and do not drink tea while eating mutton.

Eggs: eggs should not be boiled with sugar; eating with saccharin and brown sugar can cause poisoning; eating with goose can damage spleen and stomach; eating with rabbit and persimmon can cause diarrhea; eating with turtle, carp, soybean milk and tea is not suitable.

Nutrients

·Heat (3012.28 kcal);

·61 g; protein (249;

·01 g); fat (202;

·Carbohydrates (63.30g);

·Dietary fiber (4.25g);

·Vitamin A (466.75 μ g);

·Carotene (336.30 μ g);

·Thiamine (0.32 mg);

·Riboflavin (3.28 mg);

·Nicotinic acid (16.84 mg);

·Vitamin C (10.95 mg);

·Vitamin E (45.70 mg);

·Calcium (591.26 mg);

·Phosphorus (1491.00 mg);

·Sodium (34.09 mg);

·93 mg);

·Iron (18.43 mg);

·96 mg);

·Selenium (1.89 μ g);

·54 mg);

·Manganese (0.00 mg);

·Potassium (916.18 mg);

·Iodine (253.17 μ g);

·Folic acid (15.00 μ g);

·Cholesterol (920.00 mg);

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Guo Shao Yang Rou