Saute mutton with green onions can nourish the deficiency and recuperate the body. The mutton is smooth and tender, fresh and fragrant, with a slight aroma of green onions. It is a diet and health preservation snack. The mutton meat is tender, easy to digest, high in protein and low in fat, and has less fat content than pork and beef. It has the effects of replenishing qi and replenishing deficiency, warming the middle and warming the lower, replenishing kidney and strengthening yang, strengthening muscles and strengthening strength, and resisting wind and cold. Green onions are a health condiment that warms and channels yang qi. The main function of green onions is to remove greasy and thick flavors such as meat, fishy smell, mutton and other odors, and to produce a special aroma and have a strong bactericidal effect. People who often eat onions, even if they are fat, their cholesterol does not increase and their physique is strong. <br />For today's dish, I chose mutton leg meat, which is tender but a little chewy. Coupled with thick Beijing onions, its delicious flavor is definitely the best tool to resist cold weather.
Do you have any children in your family who don't like meat? <br /><br />No? Then you are really lucky. This is so worry-free that you don't have to rack your brains and worry about getting your children to eat some meat. My baby has not liked meat since he was a child. In order to let my child eat some meat, I have worried a lot. <br />My child's aunt sent a sheep hind leg from Ningxia. When I saw the place of origin, I knew it was a good thing. We have to do everything possible to make up for the children. Mutton can resist cold and nourish the body. It is most suitable for consumption in winter. Although it can be said to be spring now, the climate is still quite cold. In order to allow the children to eat more meat and warm it properly, I took all the meat on the hind legs of the sheep and froze it, dividing it into a small bag for every half-catty, preparing to mix it with different vegetables every time to make stuffing. <br /><br />This time it is served with mutton and carrot filling. After eating, the child said,"Mom, return this stuffing next time. Don't change it." I was secretly happy that the child did not dislike it, which proved that the meat in the dumplings was still acceptable.
Ingredients: wolfberry,red dates,coriander,carrots,lamb shank,cooking wine,soy sauce,onion,Jiang,sugar,soy sauce,pepper,aniseed,geranyl,dried red pepper
"Sauce beef" can be bought all over the country. I have eaten sauced beef from many places, but I think Beijing's sauced beef and stewed mutton are still delicious. <br />Meat made with soy sauce, as the name suggests, is made using sauce methods. You must use old Beijing yellow sauce to be authentic and taste mellow. In many places, miso soup blended with soy sauce and soy sauce is used. The meat produced by the sauce is very dark in color and tastes much inferior. Some even have a strange smell! <br />Spices used for sauced meat must be complete. In principle, less heavy spices should be added and more light spices can be added. Each spice must be matched just right to reflect the special taste of sauced beef. <br />The most famous one of the "pickled beef, roasted mutton, stewed mutton" in old Beijing is the famous "Yuesheng Zhai", which has a history of hundreds of years. What makes its practice different is that it strictly adheres to the traditional blending of old soup and the use of heat during the sauce making process. <br />The sauce beef made by "Yueshengzhai" every day must be mixed with a certain amount of old soup. Moreover, the firepower and sauce making time must be enough, and must not be sloppy. The spices use homemade ground spice powder rather than the ingredients used. The taste of the meat is extraordinary, and the tempting aroma can be smelled from a long distance! <br />In Beijing, the business of sauce beef and mutton is generally run by Hui masters, and the taste is special! I heard from the old master that usually more star anise is used for sauce beef, while more pepper is used for sauce mutton. Other spices used are the same. Due to the limited conditions for making at home, everything can only be simplified, but the main raw materials are indispensable. Otherwise, there will be no aroma of sauce beef and the flavor characteristics of old Beijing will be lost! <br />There is another most inconspicuous trick to sauce beef and mutton. In fact, it is both simple and important. That is, before sauce the meat, you must soak the meat for a few hours. Moreover, the meat cannot be blanched with boiling water. You must directly put the raw meat into the pot. Only then will the meat taste and cook quickly. <br />Today, we will make this old Beijing-style "sauce beef" according to the family's production method. Because I sauce a piece of beef and a piece of mutton at the same time, it is called "sauce beef, stewed mutton". The specific practices are as follows;
