sweet mutton(ta si mi )

It's like honey:

Raw materials needed to make it like honey:

There are 150 grams of beef tenderloin, 40 grams of sugar, 5 grams of sweet flour sauce, 10 grams of soy sauce, 3 grams of vinegar and cooking wine, 25 grams of wet starch, 1 gram of ginger juice and sugar, 60 grams of sesame oil and 500 grams of peanut oil.

It's like honey. The steps are as follows:

Slice the lamb loin into 3cm long and 2cm wide thin slices with an oblique knife, and stir well with 15g sweet flour paste and wet starch; mix 10g ginger juice, sugar, soy sauce, vinegar, cooking wine, white sugar and wet starch to make sauce; heat peanut oil to 70% heat, add the starched lamb loin slices and quickly disperse them. When the slices turn white, remove and drain the oil; Put the frying pan on a high heat, heat the sesame oil, and pour in the sliced fillet.

sweet mutton

It is like honey, also known as honey mutton, is a traditional halal dish.

It's honey like. It's usually made of sweet flour paste and wet starch. It's fried with oil until white. Change the oil and add the sauce. Turn quickly until the tenderloin is covered with sauce. Drizzle with sesame oil.

After being cooked, it looks like new preserved apricot, with bright red juice, soft meat, sweet as honey, and slightly sour aftertaste.

History of dishes

It is said that when Emperor Qianlong of the Qing Dynasty tasted the dishes cooked by Xinjiang chefs, he praised one of the halal dishes, which was originally called tasmi, and named it "it is like honey".

Another version is that it is like honey, which was a common dish in the Qing court. One day, Cixi was happy to eat, so she asked for the name of the dish. In order to please Cixi, the chef said that it was created by a slave and had not been named, so he asked the old Buddha to give it a name. Cixi was very happy, so she said, this dish is as sweet as honey. Let's call it "it's like honey"!

Later, it spread to the people and became a traditional dish of Beijing Muslim Museum.

Dish making

Practice 1

Ingredients

Lamb loin, sesame oil, soy sauce, sweet sauce, sugar, starch, etc.

step

1. Slice Lamb Tenderloin into 3cm long and 2cm wide thin slices, and grasp with sesame oil, soy sauce and starch.

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

3. Heat peanut oil in half pot to 70% heat, put in the mutton slices, and quickly disperse to prevent adhesion.

4. When the meat is ripe, remove and filter the oil.

5. Put the frying pan on the fire, heat it with 1 tbsp sesame oil, pour in the sliced meat and sauce, stir quickly to make the meat covered with sauce.

 

Practice 2

Ingredients

200g lamb loin, 25g sesame oil, 50g peanut oil, 75g sugar, 15g sweet flour paste, 5g vinegar, 5g cooking wine, 15g ginger juice, 25g corn starch, 10g sugar color and 5g soy sauce.

step

1. Wash the tenderloin and cut it into 3.3cm long, 1.7cm wide and 0.16cm thick slices.

2. Put the mutton slices in a bowl, add 15g of sweet flour paste and wet starch, and stir well.

3. Put 10 grams of ginger juice, sugar color, soy sauce, vinegar, yellow rice wine, white sugar and wet starch together in a bowl to make sauce.

4. Pour the peanut oil into the frying pan, place it on the high fire and heat it to 70%. Put in the starched lamb fillet and spread it quickly to avoid adhesion.

5. When the fillet turns white, pour the oil into the colander to drain the oil.

6. Heat the frying pan over high heat, add sesame oil, pour in the sliced fillet, cook in the sauce, stir fry quickly, make the fillet full of sauce, and drizzle with 10g sesame oil.

 

Characteristics of dishes

The finished product is brownish red in color, soft and tender in meat, sweet and slightly sour, sweet but not greasy.

 

What to eat

nutritive value

Mutton is sweet and warm in nature, and has the effect of Supplementing Qi and tonifying deficiency, warming in the middle and warming down. Compared with pork and beef, it contains more calcium, iron and vitamin C; it also contains CLA conjugated linoleic acid; it is rich in vitamin B1, B2, B6, iron, zinc and selenium; in addition, it has less fat and cholesterol than pork and beef.

 

matters needing attention

It's best to make mutton with heat clearing and greasy vegetables in case of fire. In addition, according to the theory of traditional Chinese medicine, mutton is a kind of raw material. It is not suitable for people with fever, toothache, sore mouth and tongue, cough, vomiting, yellow phlegm and other symptoms of fire. It is not suitable for people with liver disease, hypertension, acute enteritis or other infectious diseases and fever.

 

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ta Si Mi