Stewed Lamb in Brown Sauce(hong men yang rou )

Braised mutton

Raw materials for stewed mutton:

500g mutton, 100g scallion.

Ingredients for stewed mutton:

Oil, soy sauce, cooking wine, monosodium glutamate, sweet flour sauce, sugar, broth, wet starch, scallion, ginger, garlic, seasoning.

Processing steps of braised mutton:

(1) Wash and cook the mutton, slice it into a blade, wash the scallion and cut it into small pieces.

(2) Heat up the frying pan, add half a pot of oil, fry the mutton into golden yellow, take out, leave a little oil in the original pan, add onion, ginger, garlic and sweet sauce, stir fry a few times, add soy sauce, cooking wine, sugar, add appropriate amount of broth, then add mutton and monosodium glutamate, simmer through with low heat, thicken, pour oil out of the pan.

Characteristics of braised mutton

Soft rotten salty fragrance, not smell.

Stewed Lamb in Brown Sauce

Braised mutton is a special food in Xinxiang, Henan Province. The main ingredient is mutton, and the ingredients are jujube, medlar, etc. the seasoning is chili sauce, salt, pepper, etc. it is made by the method of braised.

Characteristics of dishes

Braised mutton originated in Xinxiang, Henan Province. It was created by Mr. Li Wuqing. At the age of 65, Li Wuqing had been to Korea to resist US aggression and aid Korea, and served as a border guard in Tibet. The old man said that when he was in Sichuan, he tasted all kinds of Sichuan hot pot delicacies. Later, he went north to the capital and often went to DongLaiShun to cook mutton. He likes to eat and ponder, so he wants to combine the delicacies of the two hotpots together, which is more suitable for the taste of the Central Plains people. After a long time, he really figured out the stewed mutton hot pot which fully reflects the temperament and character of the Central Plains people.

Speaking of the history of stewed mutton, it was as early as 1988. After his retirement, Mr. Li opened a restaurant with a neighbor's house near the road. Unexpectedly, business was booming all of a sudden. Some old diners came to eat almost every day.

Braised mutton, with tender meat, delicious, mellow soup and low price, was highly praised by all kinds of diners, and soon became popular in Muye. Some smart people also seize this opportunity, from the diner to the boss. Braised mutton soon became popular in the Central Plains, entered Kyoto and became a famous new Henan dish. During the period from 1995 to 2007, Xinxiang, Zhengzhou and other places appeared the unique landscape of "red stewed cooking smoke, no sheep in today's morning market".

To make braised mutton, we should pay attention to the heat, auxiliary materials, ingredients and eating methods. The characteristic of braised mutton is "upper rib, rib and crisp, crisp and rotten, a mouthful to cool".

Practice introduction

Practice 1

Food preparation

A male goat weighing about 5000 grams, 450 grams of chili sauce, 200 grams of red soy sauce, 500 grams of cooking wine, 5 grams of pepper, 10 grams of big ingredients, 3 grams of Sannai, 15 grams of cinnamon, 2 grams of cloves, 5-6 pieces of caokuo, 3 grams of cardamom, 3 grams of fennel, 3 grams of Amomum villosum, 4 grams of tangerine peel, 5 grams of fragrant leaves, 50 grams of red dates, 15 grams of wolfberry, 20 grams of cumin, 100 grams of ginger and 250 grams of scallion , refined salt, chicken essence, monosodium glutamate, edible oil 750.

Production steps

1. After the goats are slaughtered, they are skinned to remove the internal organs, head and hoof, and then scraped to clean the residual hair and blood stains on the mutton. Then they are chopped into 2.5 cm square pieces, soaked in clean water for 2-3 hours, and then they are taken out. After that, they are put into a boiling water pot to drain the blood. Ginger and scallion are washed and smashed. Cumin is roasted in low heat and ground. All are to be used.

2. Put the oil in the frying pan on the fire and heat it to 60% to 70%. First add ginger and scallion to stir fry. Then pour the mutton into the pan and stir fry. Then add some yellow rice wine. After the mutton shrinks and changes color, quickly add chili sauce and stir fry until fragrant. Then add red soy sauce to stir fry the mutton until it is colored. Immediately pour the mutton into a large casserole, and add about 2000 grams of water. Then put in ingredients, Sannai, cinnamon and other spices Material.

3. Put the casserole on the fire, boil it over medium heat, skim the froth, add cooking wine, refined salt and pepper, then add carrot, jujube and medlar, cover it and simmer for 40-50 minutes over medium low heat. When the mutton is crispy, remove the lid of the casserole, pick out ginger, onion, carrot and spice residue, and mix in chicken essence, monosodium glutamate and cumin powder.

4. The dish is served with oil gluten, old tofu, Chinese cabbage and coriander. When you eat, you usually eat mutton in casserole first. When you are drunk, you can use the original juice in casserole to rinse ingredients and various meat and vegetable raw materials.

Practice 2

Food preparation

Mutton, jujube, white radish, potato, medlar, salt, ginger, garlic, star anise, cinnamon, dry pepper, cooking wine, soy sauce, chili sauce, white pepper, green onion, fragrant leaf, vegetable oil

Production steps

1. Wash the hind leg and cut into small pieces. Peel and cut white radish and potato into pieces;

2. Heat a pot of boiling water. After boiling, blanch the mutton for 2 minutes, remove it, rinse it with hot water and drain the water;

3. Heat the oil in the pan, pour in the scallion, ginger and garlic, saute until fragrant, put in the boiled mutton, pour in cooking wine, stir fry for 3 minutes, add chili sauce and soy sauce, and stir fry until the mutton is colored;

4. Put the roasted mutton into a casserole, add ingredients, cinnamon, fragrant leaves and clear water, and the water should be no more than mutton;

5. After boiling, skim the foam, add salt and pepper, then add radish, potato, jujube and medlar, turn to low heat and simmer for about 50 minutes

6. After eating mutton soup, you can stew vegetables

Practice 3

Food preparation

Mutton (hind legs), carrot, potato, onion, ginger, fragrant leaf, cinnamon, star anise, soy sauce, soy sauce, cooking wine, rock sugar

Production steps

1. Cut the mutton into small pieces, put it into the pot, add cold water, put a piece of ginger and a teaspoon of cooking wine, boil (with the cover open) and then continue to cook for two minutes, remove, wash and drain.

2. Heat a wok, add 1 tbsp oil, saute scallion and ginger slices, then pour in mutton and stir fry until fragrant.

3. Add 1 tbsp soy sauce, 1 tbsp soy sauce and 1 tbsp cooking wine to stir well.

4. Step 3 pour all the ingredients into the electric pressure cooker, add half a teaspoon of rock sugar, a piece of fragrant leaves, a piece of cinnamon, an star anise and two dried peppers, and then pour in 200ml of boiling water.

5. Electric pressure cooker, the pressure is high, the time is set for 25 minutes, close the cover, install the pressure relief valve, and start to work.

6. Peel the potatoes and carrots and cut them into hob pieces. Put them into the frying pan and stir fry them with teaspoon salad oil over low heat for two minutes. Turn off the heat and set aside.

7. After the electric pressure cooker stops working to relieve pressure, open the lid of the cooker, pour in the fried potato and carrot pieces, and close the lid tightly.

8. Select the auxiliary cooking button.

9. Turn off the power after boiling for 20 minutes, and then put it into the pan.

Practice 4

1. After washing the onion, ginger and garlic, slice the ginger and cut the onion into small sections. The treatment method of garlic is to use the hole of the kitchen knife to pat twice. Then prepare to wash the radish, cut the radish into pieces and set aside, and cut the mutton into pieces.

2. Pour the cut mutton into the pot, add cold water, add cooking wine and ginger.

3. After pouring the mutton into the pot, first cook it over high heat. After boiling for half an hour, simmer it over low heat to make the flavor fully penetrate into the meat. After half an hour, it comes out of the pot.

4. Then pour the oil into the pot. When the oil is hot, pour in the chopped onion, ginger and garlic to make it smell.

5. Then pour the washed mutton into the pan and stir fry.

6, add bean sauce sauce and fry the chili oil, then add soy sauce, soy sauce and a little vinegar. At this step, we must pay attention to taste, not too salty.

7. Pour the mutton into the pressure cooker, add some water, then add star anise, fragrant leaves, cinnamon, rock sugar and radish. Boil the mutton over high heat, and then crisp the mutton over low heat. The soup is thick.

8. Sprinkle with black pepper before cooking, and then sprinkle with scallion. Serve.

nutritive value

Nutrition analysis

Braised mutton as a delicacy, its nutritional value and fitness function is self-evident. According to the records in compendium of Materia Medica, "mutton is warm in nature and sweet in taste. It can invigorate Qi and nourish yin, invigorate deficiency in warmth, stimulate appetite and keep fit; it can invigorate Qi and dispel pathogenic factors, treat chills and heat; it can invigorate Yuanyang and blood Qi; it has miraculous effect on invasion of cold and heat, uneven cold and heat, weakness of limbs and weakness after birth.". Therefore, traditional Chinese medicine has the theory of "ginseng Tonifying Qi, mutton tonifying shape". As the saying goes: "tonic is better than tonic", which is also an important reason why braised mutton is loved by all diners for a long time.

effect

1. Mutton is warm and often eaten in winter. It can not only increase body heat and resist cold, but also increase digestive enzymes, protect gastric wall, repair gastric mucosa, help spleen and stomach digest and play an anti-aging role;

2. Mutton is rich in nutrition, which is of great benefit to pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, body deficiency and fear of cold, malnutrition, waist and knee soreness, impotence and premature ejaculation, and all deficiency and cold diseases; it has the functions of tonifying kidney and strengthening yang, tonifying deficiency and warming, and is suitable for men to eat frequently.

Nutrients

Heat: 2030707.55 kcal

Potassium: 4032281.72 mg

Phosphorus: 1960332.2 mg

Sodium: 702539.16 mg

Cholesterol: 600000 mg

Magnesium:

Chinese PinYin : Hong Men Yang Rou