Grilled mutton sticks(ba yang rou tiao )

Method of grilling mutton strips:

Raw materials for making grilled mutton strips:

Mutton 300g; scallion 1 root; scallion 1 root; ginger 1 small piece; large amount of ingredients; starch; note: appropriate amount of ingredients may be appropriate

Seasonings for making grilled mutton sticks:

1 tsp sesame oil (30g); 1 tsp soy sauce (30g); 1 tsp cooking wine (3G); 1 / 2 tsp monosodium glutamate (1.5g)

Processing steps of grilled mutton strips:

1. Soak the mutton in clean water, wash it after extracting the blood, put it into the boiling water pot and cook it, then take it out to cool; wash and cut the scallions and chives into sections, wash and slice the ginger;

2. Peel off the skin on the mutton, cut it into strips horizontally and put it neatly in the bowl;

3. Put 3 tbsp sesame oil into the pot, heat it up, add seasoning, scallion and ginger, stir until fragrant, and then add cooking wine, soy sauce and the original soup for cooking meat; after the soup is boiled, pour it into the bowl for meat sticks, put it into the steamer, steam it over high heat for 25 minutes, then remove seasoning, scallion and ginger;

4. Pour the meat sticks and the original soup of steamed meat into the frying pan (don't scatter the meat sticks), bring to a boil over high heat, add soy sauce, monosodium glutamate, scallion and ginger, thicken with starch, overturn twice, and pour in sesame oil.

Characteristics of grilled mutton strips:

The meat is golden, delicious and fragrant.

Attention should be paid to when making grilled mutton sticks:

When turning the spoon, be careful not to scatter the meat.

Grilled mutton sticks

Grilled mutton is one of the halal dishes. Mutton is used as the main ingredient. The cooking skill of grilled mutton is mainly grilled dishes, and the taste belongs to other tastes. "Grilled mutton strip" mainly selects mutton loin, which is the same fat and thin, red and white, fresh and tender, suitable for stewing, grilling and stewing. This dish is made by grilling method. The color of the dish is golden, the juice is bright, the inside is soft and rotten, and the flavor is strong. It is an indispensable good dish for halal feast.

Introduction to menu

Grilled mutton is a famous traditional Muslim dish in Beijing. This dish was formed during the late Qing Dynasty. The late Qing Dynasty was the time when Beijing Shandong cuisine became mature. Naturally, grilled mutton strips also had strong characteristics of Shandong cuisine in taste and cooking methods.

Grilled mutton sticks are golden red in color, fragrant and smooth in taste. The meat is as soft as Rong. It melts in the mouth. It has been handed down to the present day and has become an indispensable delicacy in Beijing's Halal feast.

Basic information

Category: Winter health preserving recipe of halal food

Technology: Grilled taste: salty and delicious

Eating: breakfast, lunch and dinner

Taste: the color of the dish is golden, the sauce is bright, the meat is soft and fragrant.

Main ingredient: mutton (fat and lean) 250g

Seasoning: scallion 5g, ginger 5g, star anise 2G, soy sauce 25g, cooking wine 5g, monosodium glutamate 1g, sesame oil 25g, starch (PEA) 15g

Ingredients needed

Material Science:

300g mutton, 1 scallion, 1 chive, 1 ginger, appropriate amount of large ingredients, appropriate amount of starch, note: optional ingredients,

Seasoning:

1 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp cooking wine, 1 / 2 tbsp monosodium glutamate,

Production method

1. Cut off the irregular edge of the lamb loin meat, soak it in cold water to remove the blood, and cook it in a boiling water pot;

2. Take out the meat to cool and keep the broth;

3. Peel off the surface of the chilled mutton, cut it into 10 cm wide strips across the meat lines, and store it neatly in the bowl with the smooth side down;

4. Put 10 grams of sesame oil in the frying pan, heat it on the fire, add large ingredients, scallion and ginger slices, fry the flavor, add 10 grams of soy sauce and 100 grams of mutton soup;

5. Bring to a boil, pour into the bowl and steam for 20 minutes;

6. Decant the soup in the meat bowl into the casserole (don't scatter the meat), turn the meat upside down and put it on the plate;

7. Remove the ingredients, green onion and ginger from the soup, bring to a boil over high heat, add 15g soy sauce and monosodium glutamate, thicken with 30g starch (15g starch and water), pour on the top of the meat stick, and then drizzle with sesame oil.

Health tips

1. Mutton has the function of Tonifying Qi and tonifying deficiency, warming the middle and warming the lower part of the body. It has the dietotherapy effect on asthenia and tuberculosis, weak waist and knees, postpartum asthenia and cold abdominal pain, cold hernia, asthenia and nausea.

2. This dish can be served as a family dinner. Due to the use of lamb loin meat, which contains more animal fat, it is not suitable for middle-aged and elderly people who are fat.

Nutrition analysis

Mutton (fat and thin): mutton is warm and often eaten in winter. It can not only increase body heat and resist cold, but also increase digestive enzymes, protect stomach wall, repair gastric mucosa, help digestion of spleen and stomach, and play an anti-aging role. Mutton is rich in nutrition, and has effects on pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, body deficiency and chills, malnutrition and waist pain It has the functions of tonifying kidney and strengthening yang, tonifying deficiency and warming the middle. It is suitable for men to eat frequently.

Starch (Wan Dou): Wan Dou is rich in high-quality protein and carotene, which can improve the body's resistance to disease and rehabilitation, enhance immune function, prevent the synthesis of human carcinogens, reduce the incidence rate of human cancer. Wan Dou also contains rich dietary fiber, which can promote the peristalsis of the large intestine, maintain smooth stool, clean the large intestine, prevent constipation, and reduce the incidence of cancer. Beans are different from ordinary vegetables in that they contain such substances as bifurcating acid, gibberellin and phytocoagulant. They also have the functions of antibacterial, anti-inflammatory and enhancing metabolism.

Suitable for people

Mutton (fat and thin) is suitable for people:

It can be eaten by the general population

1. Suitable for body deficiency and stomach cold;

2. People with fever, toothache, sore mouth and tongue, cough, spitting, yellow phlegm and other symptoms should not eat; people with liver disease, hypertension, acute enteritis or other infectious diseases and fever should not eat; people with exogenous pathogenic factors and body heat should be cautious.

Dietotherapy

Mutton (fat and thin) dietotherapy effect:

Mutton is sweet in taste and warm in nature. It enters spleen, stomach, kidney and heart meridian;

Warming and tonifying spleen and stomach is used to treat nausea, emaciation and chills caused by deficiency cold of spleen and stomach;

Warming and tonifying the liver and kidney is used to treat waist and knee pain, impotence and other diseases caused by kidney yang deficiency;

Tonifying blood and warming meridians is used for abdominal cold pain caused by postpartum blood deficiency and cold meridians.

According to ancient Chinese medicine, mutton is a good product for invigorating yang, tonifying blood essence, treating lung deficiency, benefiting strain and warming stomach.

Practice guidance

Mutton (fat and thin) practice guidance:

1. Put a few hawthorn or some radish and mung bean when cooking, and put some onion, ginger, cumin and other seasonings when frying to remove the smell;

2. When eating instant boiled meat, it must be thoroughly rinsed;

3. There are many membranes in mutton, which should be removed before shredding, otherwise the membrane is hard after frying, and it is difficult to swallow.

Nutrients

Energy 808.68 kcal vitamin B 60.01 mg protein 49.61 g fat 60.36 g carbohydrate 17.9 g folic acid 1.22 μ g dietary fiber 1.21 g cholesterol 230 mg vitamin a 57.09 μ g carotene 12.5 μ g thiamine 0.15 mg riboflavin 0.39 mg nicotinic acid 11.78 mg vitamin C 0.35 mg vitamin E 18.12 mg calcium 38.42 mg phosphorus 421.32 mg potassium 702.53 mg Sodium 1724.42 mg iodine 0.6 mg magnesium 94.03 mg iron 8.44 mg zinc 8.46 mg selenium 80.96 mg copper 1.92 mg manganese 0.71 mg

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ba Yang Rou Tiao