How to make cumin mutton?

Cumin and mutton are really a perfect match. This flavor brought by Xinjiang mutton skewers, after the research and development of chefs, has become a well-known delicious home cooking.

In fact, the practice of cumin mutton can be divided into several styles, each with its own characteristics, which are different in meat selection, cooking techniques and seasoning deployment. Let's talk about it separately.

The first kind is fried ordinary mutton, which can also be called fried cumin mutton with scallion. Select fresh leg of lamb and cut it into thin slices. After the oil is burned to smoke, add the onion and stir-fry until fragrant. Then put the mutton into the pot and stir fry. When the color changes, add soy sauce, salt and pepper and stir fry quickly with high fire. Turn off the fire for a lifetime, sprinkle with chicken essence, coriander segments, cumin grains and white sesame seeds, stir-fry with the waste heat in the pot for a few times, and serve. This method is light in taste, the mutton is quite chewy, and the pursuit is the umami flavor of the mutton itself, which belongs to the original flavor method.

The second is over-frying, in which tender lamb tenderloin is selected, cut into diced or narrow strips, marinated with salt, sugar, soy sauce, cooking wine, onion, oyster sauce and baking soda for more than 2 hours, then drained, put in hot oil, fried in medium heat, then fished out and put in a frying spoon, and sprinkled with finely shredded carrots, onion, cumin powder and baking soda. In this way, the mutton granules are particularly tender and smooth, and they are more delicious after being sprinkled with seasoning powder, and can even be eaten as snacks.

The third method is similar to dry frying. Cut the lean meat into shredded pork, fry it in an oil pan with slow fire until crisp, and take out the oil control. Then take another pot, add a little hot oil, add star anise, cinnamon, pepper, dried pepper and fragrant leaves and stir-fry until fragrant. Stir-fry the bean paste thoroughly, then add the fried shredded mutton, shredded onion, coriander, cumin, Chili powder and chicken essence and stir well. Cumin mutton made by this dry frying method has a special barbecue feeling.

Cumin mutton is a simple stir-fried meat, which is not as popular as roast mutton. So if I want to eat this kind of taste, I usually choose to roast it. It's quite satisfying to sprinkle cumin with salt and pepper when mutton skewers are greasy.

When guests come home, cumin mutton comes in handy to prepare dishes for the table. Especially there are small guests, cumin mutton and coke chicken wings. These are definitely tools to coax children.

There are also some things to pay attention to when cooking this dish, such as meat selection, preparation and heat. The specific operation is as follows:

1. Choose meat. Mutton is generally the sheep of that year, with tender and ripe meat. Conditional can choose lean meat without fascia ligament, or pick fascia. If there are no conditions, you can not choose. Fat and thin mutton feels better when fried.

4. Prepare materials. This is also simple. Slice mutton and marinate it with some starch and peanut oil for 20 minutes. If you can eat spicy food, cut some shallots, cumin powder, soy sauce and Chili noodles. This dish was not originally a side dish, but it was also served with onion or coriander.

3. temperature. Cut mutton slices with 50% hot oil, give onion slices, stir-fry until fragrant, give a spoonful of soy sauce, and give cumin powder and Chili powder after juice collection. There is enough salt in the soy sauce, so there is no need to add salt. Stir-fry a few times, then turn off the heat and take out the pot.

I often go to the night market to eat mutton skewers, and when I eat them, it is more than a dozen, which is not enough. Later, I thought about cooking it at home and eating it like cumin mutton. You can definitely enjoy two Jin of mutton, but mutton is a little expensive, and it's worth it for its delicious taste.

Mutton is one of the main meats eaten by Chinese people, and it is also a good tonic in winter. Mutton is tender, delicious and nutritious. Mutton is one of the main meats eaten in China. Mutton is tender than pork and has less fat and cholesterol than pork and beef. Mutton is tender and easy to digest and absorb. Eating more mutton helps to improve the body's immunity. Mutton is very warm and delicious.

Preparation of ingredients:

(1) Wash the diced mutton with clear water, drain the water, put it in a bowl, add cooking wine, soy sauce and sugar, and marinate evenly for about 15 minutes;

(2) After the pot is hot, add a little oil, add the pickled mutton skewers and stir-fry slowly with low heat;

(3) When the diced mutton is fried until both sides are golden, add cumin and stir-fry over low heat;

(4) When the fragrance of cumin powder is completely blended into the mutton string, add chopped green onion and stir fry together. After the onion smells fragrant, add the green pepper and stir-fry a few times, then take out the pot.

Food stalls are really not at ease, do it yourself. It will match better when it is finished.

Exercise:

Cumin mutton is a typical mutton dish in Qingzhen cuisine, which is characterized by outstanding flavor, tender and juicy inside and dry outside. How to make cumin mutton delicious? I think it should be reflected from three aspects: the choice of mutton, the curing of meat slices and the mastery of heat. Below I will share with you the detailed skills of cumin mutton in Qingzhen cuisine.

Cumin mutton hotel edition features: tender and juicy inside, fragrant outside, outstanding cumin flavor and dry appearance.

Ingredients: a catty of fresh sheep hind leg meat. Cumin is crushed, with a small amount of Chili powder, a small amount of salt, 0.5g of Redmi, an egg, an appropriate amount of clean cooking oil, and a small amount of ginger and leeks.

Choice of mutton: mutton should be fresh hind leg meat and bright red tender mutton. (A catty of raw mutton) Because the hind legs of sheep are all lean meat with fascia, they are chewy in the mouth.

Pickling of sliced meat: cut the mutton into thin slices, the thinner the better. Cut it, put it in a pot and jump into the water. About half an hour, wash the blood in the mutton and drain it. Drained mutton is put in a basin. Add a little salt, eggs and starch and mix well. Adding ginger water into Redmi, adding meat slices in three times, and constantly stirring until the compound water added in three times is completely absorbed by the meat slices. Holding a handful of mutton, there is no excess water oozing from fingers, and the mutton slices are reddish in color. ) Add a proper amount of clean cooking oil, and then stir thoroughly to make the mutton and mutton not stick together. After everything is done, the mutton is marinated for about half an hour. If it is summer, it can be kept in a fresh-keeping cabinet.

How to control the cooking temperature: ① The sliced meat will be broken when it is over-oiled: put the meat in a wok and fry until it is cooked, add 1/3 cooking oil, and marinate the sliced meat when the wok is 50% hot. Sprinkle evenly into the pot and fry over medium heat. After the meat slices are fried to pieces, pour them out and drain the oil. (The sliced meat is fried twice, broken for the first time 1 time, and fried on the pan surface for the second time, slightly hard, so that the sliced meat is tender inside and burnt outside. )

Drain the fried pork slices: brush the wok clean, boil it, and don't put oil! Pour in the fried mutton slices, remove from the fire, grab a handful of cumin powder with your hands and sprinkle it evenly on the mutton slices. When sprinkling, hold the handle with one hand and keep shaking the meat slices in the pot. This will make the natural powder evenly spread on every piece of meat. Similarly, Chili powder is the same as cumin powder. If you didn't put enough salt in the meat slices, you can add a little salt to taste them now. )

After all the seasonings are sprinkled in, put the pot on the tempering, turn on a small fire and stir the mutton with a spoon. Stir-fry slowly with low heat, and stir-fry the taste of Chili powder and cumin powder. When the fragrance is fried to a strong degree, it can be cooked. Chop the coriander, put it in the center of the plate, and cover the fried cumin mutton with the coriander.

Skills sharing of cumin mutton: 1. Preparation and function of compound water of red kojic rice paste and ink: at first, put red kojic rice into a pot, cook it, let it cool, and take it out with a colander, leaving red water. Peel ginger, mash it with a knife, squeeze out the water of Jiang Shui and red rice, and mix them together.

After the blood of cumin mutton was taken, the meat slices were white, and the color of Redmi fried cumin mutton was bright red. Jiang Shui can remove the umami flavor of mutton, and replenish water for sliced meat, so that the tenderness and taste of meat can reach the best standard.

Second, the pickling of cumin mutton slices is usually the pickling of slippery meat slices, and the starch content should be slightly reduced to achieve the effect of tender outside and tender inside.

Third, when the meat slices are fried in the pot, don't put oil in the pot, because there is oil in the fried meat slices, and the appearance of the cumin meat slices is dry and not greasy.

Fourth, when you sprinkle cumin powder and Chili powder, you need a hand-cranked pot and a hand-cranked meat slice. Sprinkled cumin powder and Chili powder are really on every piece of meat, so it tastes delicious enough.

Summary of the practice To make cumin slices, I think the first thing to do is to choose the ingredients of mutton. Then the sliced meat is marinated, and finally the sliced meat is hot oil. When frying, the natural sliced meat is dry outside, tender and juicy inside, and fragrant outside.

The practice of cumin mutton:

Ingredients: mutton, cumin, salt, dried Chili, cooking wine, soy sauce, pepper, ginger, garlic and starch.

1. Wash the bought mutton, slice it or cut it into pieces for later use. It's best to buy fresh mutton, not frozen, which tastes better. 2. Put the cut mutton into a bowl, add cooking wine, salt, soy sauce, pepper, ginger, garlic and starch, and marinate for fifteen minutes.

3. Put the oil in the pot. When the oil is hot, add the mutton and stir fry. Add dried Chili and salt and stir fry. 4. After the mutton changes color, add cumin and continue to fry for two minutes. The time should not be too long, otherwise the mutton will get old.

5. Sprinkle some white sesame seeds, chopped green onion or coriander after cooking.

Cumin mutton is delicious, but many people don't know how to cook it. Either the meat is too old to bite, or the taste is not as tender as it is outside. Today, I will introduce you to the delicious method of cumin mutton. There are tricks when you do it.

working methods

First choose mutton, choose leg of lamb. This kind of meat tastes salty and delicious, so we must remove the fascia and roe to make the mutton tender. Just cut out the thickness of a coin.

Dress

Add a spoonful of soy sauce, a spoonful of salt, a spoonful of cooking wine, and a spoonful of pepper, and grasp them evenly by hand until the meat is sticky. Then add a proper amount of starch and half an egg to the mutton and continue to catch it. This will make the meat tender and slippery.

Put oil in the hot pot. When the oil temperature is 60% to 70% hot, you can put your hand on the oil surface and feel the roast hand (10 million

Be careful not to burn your hands) put the mutton pieces in, and the mutton can be fished out with a little oil in the pot.

Put a little oil in the pot and minced garlic, which is one of the tricks. After garlic is fried, the smell of mutton can be removed and the flavor of mutton can be increased. Add oiled mutton, add cumin powder and stir well. Add coriander to the pot.

Thank you for your concern. Xiaoxiu's personal chef will answer this question.

When it comes to mutton, you will think of mutton skewers, roast leg of lamb, cumin mutton and so on in Xinjiang, which are popular delicacies. Mutton has a unique taste and rich nutrition. Cumin is also a unique condiment in Xinjiang, which has a strong smell and is a common condiment in life. Cumin and mutton make the original delicious mutton more tender and delicious.

Ingredients: mutton, onion, coriander.

Seasoning: salt, sugar, cumin, pepper and white sesame.

Steps:

Wash the leg of lamb, slice it or cut it into diced meat, and the pieces should be slightly larger. Add cooking wine, salt and pepper and marinate for 30 minutes. Peel the onion, clean it, and shred it with half an onion, not too fine. Prepare cumin granules and pepper powder. Do not put oil in the pot, add mutton preparation water, fry the mutton until it changes color, and serve it after about 7 minutes. Put hot oil in another pot, return the mutton to the pot, add the onion, stir fry with the mutton, add salt, a little sugar, a little cooking wine and soy sauce, then add cumin granules, sprinkle more if you like cumin flavor, and add chopped pepper according to your preference. When the mutton is cooked, add sesame oil, sprinkle with coriander and white sesame seeds and stir fry a few times.

Mutton is rich in protein, soft and tender, spicy and salty, with strong cumin flavor and rich nutrition.

Cumin mutton is made of sheep hind leg meat, coriander leaves, cumin and various seasonings. Mutton is tender and easy to digest, with high protein content. Cumin has the effects of stimulating appetite, expelling wind and relieving pain. This dish is soft, spicy, salty and nutritious.