Mulei mutton stewed cake -- Xinjiang flavor(mu lei yang rou men bing xin jiang wei dao )

Mulei mutton stewed cake -- Xinjiang flavor

Introduction:

"In Mulei Kazakh Autonomous County, there are many kinds of snacks, such as Kazakh's hand grasping mutton, smoked horse intestines, milk tea, butter and baoershak; Uygur's pilaf, younang and roasted bun; Hui's Youxiang, Liangpi, Huangmian, Fentang, jiaopianzi and latiaozi; Han's qipianzi, Whistler noodles and poyuzi. But it is worth mentioning that mutton stewed cake is popular in Mulei area. Mutton stew cakes are often eaten in ordinary people's homes, and almost all restaurants in Mulei can eat mutton stew cakes. In fact, the mutton stew cake is made of lamb (I usually like to make it with lamb chops) and some spices like Zanthoxylum bungeanum, which is popular in Xinjiang. The cake is made of noodles with strips. The thinner it is, the better. Put it into the pot of mutton and simmer for 30 minutes with the cover_ Pick it up in 40 seconds, cut it into small pieces, and put it on the plate of cooked lamb chops. The thin flour cake is not stained layer by layer. It looks oily and yellow. It's not greasy, crisp and delicious to eat. When you smell it, you'll make your mouth water. It's really full of color and fragrance. Mutton is hot and sweet, which is suitable for tonic and tonic in winter. According to medicine, it can help Yuanyang, tonify essence and blood, treat lung deficiency and strain, and is a tonic and strong medicine. "

Production steps:

Step 1: Ingredients: Lamb Chop garlic ginger green pepper pepper pepper grain soy sauce scallion dry red pepper oil salt flour monosodium glutamate

Step 2: mix the flour with warm salt to make a smooth dough, spread a layer of vegetable oil, wrap it in a fresh-keeping bag, and wake up for more than 30 minutes, which is the same as the noodles with strips

Step 3: Chop Lamb Chop

Step 4: blanch the lamb chops in a pot under cold water, remove and drain

Step 5: wash and slice the garlic

Step 6: cool the oil in a hot pan and add lamb chop

Step 7: stir fry garlic, ginger, scallion, Chinese prickly ash, dried red pepper, and stir fry lamb chops for moisture

Step 8: stir well with soy sauce

Step 9: add water and bring to a boil

Step 10: turn to medium heat and simmer for about 30 minutes

Step 11: divide the noodles into small pieces and roll them into pancakes

Step 12: put it in the lamb chop pan,

Step 13: cover and simmer for about 30-40 seconds. Pick up the pancakes and do it for each pancake

Step 14: stew lamb chops for an hour, add salt, green and red pepper slices, and then boil with monosodium glutamate for a while

Step 15: slice the pancake into diagonal slices

Step 16: put it on a plate and pour in the stewed lamb chop

Materials required:

Fresh lamb chop: right amount

Flour: right amount

Oil salt: right amount

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Dry red pepper: right amount

Garlic: right amount

Soy sauce: right amount

MSG: right amount

Green and red pepper: moderate amount

Note: This lamb is generally used. It's best to add boiling water or soup. It's best to add enough pancakes at a time. The thinner the better

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mu Lei Yang Rou Men Bing Xin Jiang Wei Dao