怀化How to make frozen mutton (how to make frozen mutton)

A list of the contents of this article:

1 、How to keep the chopped mutton in the refrigerator
2 、How can mutton be sliced with cold
3 、How to make mutton jelly
4 、Frozen mutton
5 、How to make frozen mutton
6 、How to cook frozen mutton?

How to keep the chopped mutton in the refrigerator

1. After washing the fresh mutton, divide it into a portion. Each serving is guaranteed to be the amount of a meal. Then pack them in fresh-keeping bags and put them in the freezer. First cut the fresh mutton into fines, pour an appropriate amount of cooking oil into the pan and heat it. After the oil is hot, put in the mutton and stir-fry. Stir-fry until there is no water in the mutton, then add salt.

2. After the mutton is washed clean by the freezing method, it is divided into a portion, wrapped in plastic wrap and frozen in the refrigerator. Generally, the cut mutton can be stored in the sealing material for 1 month and 3 vacuum, and the air is removed. Use the selected gas instead of the gas environment in the package to inhibit the growth of microorganisms.

3. Wash the fresh mutton by freezing and divide it into a portion. After wrapping it with plastic wrap, wrap it with a layer of newspaper and a layer of towels, and put it into the freezer for cryopreservation. It can generally be preserved for 1 month without deterioration. The vacuum method puts the cut mutton into the sealing material, removes the air, and uses the selected gas to replace the gas environment in the package, so as to inhibit the growth of microorganisms and prolong the shelf life of food.

How to make frozen mutton (how to make frozen mutton)

How can mutton be sliced with cold

Mutton jelly can be sliced as follows: choose fresh mutton with good meat quality, it is best to choose cut meat, so that it is easier to cut into thin slices, cut into pieces of appropriate size for subsequent processing, put the cut mutton on a flat plate or tray to make sure there is no adhesion between them.

Choose fresh and high-quality mutton, preferably cut meat pieces, so that it is easier to cut into thin slices. Cut the mutton into blocks of suitable size for follow-up processing. Lay the chopped mutton on a plate or tray to make sure there is no adhesion between the pieces. Then put the plate or tray in the freezer at-18 degrees Celsius or lower to allow the mutton to quickly cool and freeze.

First of all, choose the fat and thin mutton as the raw material for slicing. Then put the meat in a plastic bag, roll it into a tube, and freeze it in the refrigerator. Then, after the mutton is fixed in pieces, remove the plastic film and cut it down into thin slices with a knife. Finally, after cutting enough slices of meat, wrap up the plastic bag and put it in the refrigerator again, and save it for the next time you continue to eat.

If you pursue the roll effect, you can freeze the whole piece of mutton wrapped in plastic film, so that when cutting, the meat will curl naturally and have a more beautiful shape. Before cutting the meat, make sure that the knife is sharp, cut reverse from the texture of the mutton, and avoid pressing with your hands as far as possible, so as not to soften the meat caused by rising temperature. Use two fingers to assist, gently cut off, each piece of mutton should be as thin as cicada wings.

If it is frozen, it must be frozen quickly and quickly. When cutting, the knife should be cut quickly, so that thin slices of mutton can be cut. The knife for cutting mutton should be sharper, and the slices should be cut in the opposite direction, that is, on the side of the silk and against the grain. When cutting mutton, press and cut the mutton again, be careful not to cut the knife, and pay attention to safety. There are many ways to cut mutton, but the key depends on how to eat it.

First prepare the meat of the hind legs of the sheep, as shown in the picture, and finally the one with no bones in it. Then cut them all with a big knife and wash them clean as shown in the picture. Then roll it in plastic wrap and plastic bags, preferably in the shape of long strips, and put it in the refrigerator for a day. After freezing, take out the mutton and cut it into rolls with a mutton slicer, as shown in the picture.

How to make mutton jelly

In an oil pan, saute minced ginger and minced garlic, add mutton pieces, add radishes, add spring onions, put water, do not pass mutton and radish, boil over high heat, remove mutton pieces, put mutton pieces into electric pressure cooker tank, put mutton pieces of water, cover, put to the broth stall, 35 minutes.

Thawing and preliminary treatment: first, put the frozen mutton indoors and let it thaw naturally. Avoid using hot water or low heat to maintain the quality of mutton. After the mutton is thawed, the mutton is processed and soaked to remove excess blood. Stewed mutton: add mutton, ginger, green onions, angelica and other ingredients to the pot. Bring to a boil over high heat, skim off the foam and simmer over low heat. Add cooking wine and a little vinegar to deodorize. The stewing time is about two hours.

500 grams of frozen mutton, 10 grams of ginger, 5 grams of Angelica sinensis, 5 grams of green onions, 5 grams of cooking wine, 5 grams of vinegar, 5 grams of salt, 5 grams of sugar, 5 grams of chicken essence, 5 grams of pepper. First of all, wash the frozen mutton after long-distance transportation, and then put it indoors, let the frozen mutton slowly thaw at room temperature, do not use hot water or roast frozen mutton over low heat, which will directly affect the quality of mutton.

After the mutton is washed clean by the freezing method, it is divided into a portion, wrapped in plastic wrap and frozen in the refrigerator. Generally, the cut mutton can be stored in the sealing material for one month or three in vacuum, and the air is removed. Use the selected gas instead of the gas environment in the package to inhibit the growth of microorganisms.

White cut mutton jelly 1 crystal white cut mutton jelly the first step is to simply prepare the mutton, the big material, ginger and salt, the second step is to pluck the wool from the mutton and soak it in water, soak it in water for three hours, and then wash the mutton in the pot. The third step is to boil the mutton again in the pot, and then wait until the mutton is rolled up and take out the fourth step.

Frozen mutton

1. 500 grams of frozen mutton, 10 grams of ginger, 5 grams of Angelica sinensis, 5 grams of green onions, 5 grams of cooking wine, 5 grams of vinegar, 5 grams of salt, 5 grams of sugar, 5 grams of chicken essence, 5 grams of pepper. First of all, wash the frozen mutton after long-distance transportation, and then put it indoors, let the frozen mutton slowly thaw at room temperature, do not use hot water or roast frozen mutton over low heat, which will directly affect the quality of mutton.

2. Thawing and preliminary treatment: first, put the frozen mutton indoors and let it thaw naturally. Avoid using hot water or low heat to maintain the quality of mutton. After the mutton is thawed, the mutton is processed and soaked to remove excess blood. Stewed mutton: add mutton, ginger, green onions, angelica and other ingredients to the pot. Bring to a boil over high heat, skim off the foam and simmer over low heat. Add cooking wine and a little vinegar to deodorize. The stewing time is about two hours.

3. After thawing the frozen mutton, wash it with clean water for three times to remove the blood foam, put it into a clean pot and pour a small amount of tap water, open fire and start to boil. When the water boils, remove the mutton, wash it with clean water three times, and control dry water.

How to make frozen mutton

2. Clean mutton: soak the purchased mutton in cold water and gently rub it with your hands to remove blood and surface impurities. If there is hair on the mutton, you can burn it with fire and scrape it off with a knife. It should be noted that do not rub the mutton hard so as not to destroy the structure of the meat and affect the taste. Split mutton: divide the mutton into the right size as needed. Generally speaking, the weight of each piece of mutton is between 200 and 500 grams.

3. Thawing and preliminary treatment: first, put the frozen mutton indoors and let it thaw naturally. Avoid using hot water or low heat to maintain the quality of mutton. After the mutton is thawed, the mutton is processed and soaked to remove excess blood. Stewed mutton: add mutton, ginger, green onions, angelica and other ingredients to the pot. Bring to a boil over high heat, skim off the foam and simmer over low heat. Add cooking wine and a little vinegar to deodorize. The stewing time is about two hours.

4. How to deal with fresh mutton before freezing? it is best to wash fresh mutton before freezing, otherwise the strong strange smell of mutton will fill the whole refrigerator. In addition, after washing and drying the mutton, it is best to divide it into a meal, then pack it in a fresh bag, and finally put it in the freezer for preservation.

How to cook frozen mutton?

After thawing the frozen mutton, wash it with clean water for three times to remove the blood foam, put it into a clean pot and pour a small amount of tap water into a clean pot and start to boil. When the water boils, remove the mutton, wash it with clean water three times, and control dry water.

Soak for two hours. The frozen mutton bought back has a lot of blood in it. It must be soaked in clear water and cannot be boiled directly. The best soaking time is more than 2 hours. Remember to change the water several times in the middle, then clean it, and control the dry moisture. Soak out the blood that permeates the meat and bones, so that it can be boiled later to reduce the smell. James water.

Cut the mutton to the right size and blanch it with boiling water and set aside. Heat the oil in the pan, add ginger, garlic, chili, incense leaves, fennel, etc., and stir-fry the flavor. Stir-fry the mutton in the pan for about 5 minutes, fry the fat out of the mutton, put in the radish and continue to stir-fry, then add the rock sugar. Add light soy sauce, cooking wine, boil a little, and prepare a pressure cooker.

First, thaw the frozen mutton, which can be thawed slowly in the refrigerator or in the microwave oven. Cut the mutton, you can cut it into small or large pieces according to your preference. Add a little cooking oil to the hot pot and fry the mutton until golden brown to seal the juice in the meat. Add chopped vegetables (such as carrots, onions, potatoes, etc.) and stir-fry for a while.