CN104137993A - Novel method for mutton stewed in iron pan - Google Patents

Abstract

The invention relates to a novel method for mutton stewed in an iron pan. The method comprises the following steps: selecting mutton, sectioned green Chinese onion, sliced ginger, Chinese prickly ash, capsicum, Mongolian thyme herb, wolfberry, caraway, white radish, salt, monosodium glutamate and water as raw materials; chopping cleaned mutton into square blocks with a length of 5 cm, breaking goat bone, spreading the broken goat bone on the bottom of the iron pan, putting the chopped mutton on the broken goat bone, adding unboiled water and carrying out boiling on a high temperature fire for 10 min; then discarding blood foams, fishing the goat bone and mutton out and draining the goat bone and mutton for subsequent usage; hierarchically putting the drained goat bone and mutton in the iron pan, adding unboiled clear water, adding the sectioned green Chinese onion, sliced ginger, Chinese prickly ash, dry capsicum, Mongolian thyme herb and wolfberry at the same time, covering a pan cover and carrying out stewing on a slow fire for 90 min; when the mutton is medium well, putting the white radish and salt into the pan and continuing stewing on the slow fire for 30 min; and after the mutton is thoroughly cooked, adding chopped green onion, caraway and monosodium glutamate, carrying out stirring and taking the stewed mutton out from the iron pan for eating.

Description

A kind of new method of iron pan mutton ginseng and astragali casserole cooking skill

One, technical field

The invention belongs to the improvement of mutton cooking skill, be specifically related to a kind of new method of iron pan mutton ginseng and astragali casserole cooking skill.

Two, background technology

Mutton is one of main meat of eating of people, and mutton wants delicate compared with the meat of pork, compared with the fat of pork and beef, cholesterol level, all will lack, winter is edible, can beneficial gas qi-restoratives, stimulate circulation, strengthen resisting cold ability, receive and nourish and cold-proof double effects.Northern Shensi mutton particularly, kind is better, because a sheep figure is strong, eats for a long time a kind of crying " Mongollian Thyme Herb " the natural perfume material grass of u'eno, mountain growth, and this weeds can be described as the jinx of removal mutton smell of mutton, therefore, eats the mutton that this grass grows up and does not have a strong smell not dry.Add with the mutton that iron pan is stewed out and keep Liao Yuan Tangyuan County juice, guarantee that to greatest extent nutrition do not lose, not only having eaten meat but also eaten soup is the best approach nourishing the body.Mutton is through after stewing, ripe rotten fresh and tender, is easy to digestion, and is rich in protein, vitamin and the various trace elements that comprises iron.And traditional mutton cooking skill is just placed on the fritter mutton after cleaning in pressure cooker and adds garlic, shallot, ginger, Chinese prickly ash, capsicum, salt, adding water carries out thermophilic digestion, and consequently mouthfeel is poor, and smell of mutton is large, and appetite is bad.

Three, summary of the invention

The object of the invention is the defect for above-mentioned existence, and according to the principle of traditional Chinese medicine, provide a kind of new method of iron pan mutton ginseng and astragali casserole cooking skill.To achieve these goals, the main technical schemes that the present invention solves, be that to select mutton, large onion parts, ginger slice, Chinese prickly ash, capsicum, Mongollian Thyme Herb, matrimony vine, caraway, ternip, salt, monosodium glutamate, water be raw material, the weight ratio of its each stock yard is mutton: large onion parts: ginger slice: Chinese prickly ash: chilli: Mongollian Thyme Herb: matrimony vine: caraway: ternip: salt: monosodium glutamate: water=33-36: 1.3-1.6: 1.3-1.6: 0.3-0.6: 0.4-0.6: 0.3-0.6: 0.3-0.6: 0.2-0.4: 3-5: 0.3-0.5: 0.1-0.3: 53-57.First clean mutton is cut into the square of five centimetres, sheep bone is pounded the disconnected the bottom of a pan that is layered on, put mutton above, add cold water to boil and boil 10 minutes with very hot oven, then skim clean blood foam, pull out drain standby, again by the sheep bone draining, iron pan is put in meat layering, add cool clear water, add large onion parts simultaneously, ginger slice, Chinese prickly ash, chilli, Mongollian Thyme Herb, matrimony vine, covering pot cover stewes 90 minutes with slow fire, when mutton is stewed to medium well, by ternip, salt is put into after pot, continuation is stewed 30 minutes with slow fire, after meat is well-done, add chopped spring onion, caraway, monosodium glutamate stirs and takes the dish out of the pot is edible.

Advantage of the present invention: meat is fragrant sliding tender, and fresh perfume (or spice) is not had a strong smell, Wang's oil bag juice, enjoys endless aftertastes after food.

Four, the specific embodiment

The raw material that the present invention selects and weight ratio are respectively mutton 33-36: large onion parts 1.3-1.6: ginger slice 1.3-1.6: Chinese prickly ash 0.3-0.6: chilli 0.4-0.6: Mongollian Thyme Herb 0.3-0.6: matrimony vine 0.3-0.6: caraway 0.2-0.4: ternip 3-5: salt 0.3-0.5: monosodium glutamate 0.1-0.3: water 53-57.Above-mentioned raw materials and weight ratio realize according to the following steps, first clean mutton is cut into the square of five centimetres, sheep bone pound disconnected be layered on iron pan at the bottom of, put mutton above, with very hot oven, boil and boil 10 minutes, then skim clean blood foam, pull out drain standby, again by the sheep bone draining, iron pan is put in meat layering, add cool clear water, add the large onion parts of 1-1.2 simultaneously, 1.3-1.6 ginger slice, 0.3-0.6 Chinese prickly ash, 0.4-0.6 chilli, 0.3-0.6 Mongollian Thyme Herb, 0.3-0.6 matrimony vine, covering pot cover stewes 90 minutes with slow fire, when mutton is stewed to medium well, by 3-5 ternip, 0.3-0.5 salt is put into after pot, continuation is stewed upper 30 minute with slow fire, after meat is well-done, finally add 0.3-0.4 chopped spring onion, 0.2-0.4 caraway, 0.1-0.3 monosodium glutamate stirs and takes the dish out of the pot is edible.

Claims (2)

1. the new method of an iron pan mutton ginseng and astragali casserole cooking skill, it is characterized in that: selecting mutton, large onion parts, ginger slice, Chinese prickly ash, capsicum, Mongollian Thyme Herb, matrimony vine, caraway, ternip, salt, monosodium glutamate, water is raw material, and the weight ratio between each material is mutton: large onion parts: ginger slice: Chinese prickly ash: chilli: Mongollian Thyme Herb: matrimony vine: caraway: ternip: salt: monosodium glutamate: water=33-36: 1.3-1.6: 1.3-1.6: 0.3-0.6: 0.4-0.6: 0.3-0.6: 0.3-0.6: 0.2-0.4: 3-5: 0.3-0.5: 0.1-0.3: 53-57.

2. the new method of a kind of iron pan mutton ginseng and astragali casserole cooking skill according to claim 1, it is characterized in that: first clean mutton is cut into the square of five centimetres, sheep bone pound disconnected be layered on iron pan at the bottom of, put mutton above, with very hot oven, boil and boil 10 minutes, then skim clean blood foam, pull out drain standby, again by the sheep bone draining, iron pan is put in meat layering, add cool clear water, add the large onion parts of 1-1.2 simultaneously, 1.3-1.6 ginger slice, 0.3-0.6 Chinese prickly ash, 0.4-0.6 chilli, 0.3-0.6 Mongollian Thyme Herb, 0.3-0.6 matrimony vine, covering pot cover stewes 90 minutes with slow fire, when mutton is stewed to medium well, by 3-5 ternip, 0.3-0.5 salt is put into after pot, continuation is stewed upper 30 minute with slow fire, after meat is well-done, finally add 0.3-0.4 chopped spring onion, 0.2-0.4 caraway, 0.1-0.3 monosodium glutamate stirs and takes the dish out of the pot is edible.