Eating mutton has always been considered the exclusive preserve of northerners. Later, I learned that there is a custom of eating mutton in Jiangsu and Zhejiang. My impression is that southerners only eat boiled mutton from the north. In Futian, southerners are eager for mutton, which shows that their cooking skills for mutton (perhaps just for mutton) are definitely better than those of northern chefs. So I really want to have the opportunity to taste it myself and marvel at its unique method of processing mutton.
Mutton is a red meat. Among red meats, mutton is easy to make people angry, but the meat is the most tender. Its unique smell makes many people hide their noses, so how to remove or neutralize this smell is the key to cooking. Whether it is frying, roasting, or stewing, it is most important to remove the smell first.
There is a special case: in pastoral areas or in Xinjiang and Inner Mongolia, because the mutton is fresh, no matter how you cook it or eat it, the smell seems to be converted into umami. Here we are talking about mutton eaten in the mainland.
Previous treatment: Stir-fried or stewed mutton must be soaked in water for several hours in advance to remove the residual blood. The mutton qi is directly proportional to the blood. The meat filling must be beaten with pepper water until it becomes slurry. Stir-fried lamb is simmered with a little soy sauce, vinegar and sesame oil. (Cooking wine is rarely used in Halal cuisine.)
Vegetables: The vegetables that go with mutton can be roughly seen in Xinjiang cuisine, including onions, carrots, celery, and coriander for soups. These vegetables can be used as main ingredients or as side dishes when stir-frying other vegetables.
Ingredients: star anise, pepper, cumin, licorice, bay leaves, cinnamon, grass fruit, cloves, amomum villosum, cinnamon, tangerine peel, angelica, ginger, nutmeg, etc. you can use whatever you have. Feed. The emphasis here is on pepper. After adding pepper, you will introduce the mutton smell into the pepper's unique spicy aroma - a very subtle feeling. Not to mention onion, ginger and garlic, it depends on personal taste. For example, the typical scallion stir-fried mutton uses scallions to attack the fresh mutton.
Fire time: The mutton is very tender, so pay attention to stir-frying over high heat. It is best to burn the hot oil in the pot over high heat. First, it can reduce the oil in the order, and second, it can add a little roast. fragrant. The heat of the stew is appropriate so that the meat does not fly. The most important thing about the heat is the lamb tripe. The specific operation is the secret to making the tripe fried, I don’t know.
The last thing is the mutton skewers. People with no dental problems like to eat it, especially children and young adults who can drink beer. I have seen two young men eating hundreds of sticks, but of course they are not 10 yuan a bunch. Meat skewers are similar to fried barbecue in restaurants. There are not many kitchens with ovens, and cleaning the oven is not easy. If you like to eat, why not make fried barbecue at home? Put a little oil in the frying pan, use medium to low heat, spread out the cooked meat slices and cook until cooked. Add cumin and chili noodles to make Xinjiang cuisine, add shredded green onions and coriander to make Beijing barbecue. There is another kind of seasoning that I don’t know is sold in China. It is a seasoning that foreigners use for barbecue and salad. The English name is basil, which is the name of a plant: Basil: basil, chaisu, which is a mixture of various plants. Grind it into powder and use it instead of cumin to create a special flavor in your heart.