Northwest cuisine

hand-grabbed mutton

hand-grabbed mutton

BufordD'Amore

"Hand-grabbed mutton" has a history in our country for thousands of years. It used to be a good delicacy for nomadic people. "Hand-grabbed mutton" is most famous in my country's Inner Mongolia, Northwest China, and Qinghai-Tibet areas. It is also a big dish for friends from ethnic minorities and is very popular among Muslim friends. <br />"Hand-grabbed mutton" has its own special ingredients and practices in various places. Although there are slight differences in taste, the main practices are generally the same, except for slight differences in the use of condiments. <br />In the past, making "hand-grabbed mutton" was generally stewed with a casserole similar to a large urn. Later, in some places, large aluminum pots were used, but iron pots were never used because iron pots would oxidize some medicinal ingredients., and thus lose their due nutritional value, which is similar to boiling Chinese herbal medicine. Sand pots must be used. <br />The making of "hand-grabbed mutton" is very particular. Generally, ingredients must be poured into the soup according to the seasons. In winter, some regional specialties, such as tonics such as "wolfberry", should be put in the stewed mutton soup. In the spring and autumn seasons, Astragalus membranaceus and tangerine peel should be put in the soup, which can remove dryness and reduce the calories of the mutton, so as to achieve the warming effect. It does not taste as much as the calories in winter. In ethnic minority areas,"hand-grabbed mutton" is also eaten in summer, but relatively less. "Sheep" usually choose lamb meat. Generally, it is stewed with the whole rib in the waist of the sheep. The meat should be fat and lean to taste delicious. The rib of the sheep should not exceed the thickness of the tip of the little finger. Cook the mutton and dip it in the seasoning and eat it. <br />The one I made today is a "hand-grabbed mutton" in the spring and summer season. I put a small piece of astragalus and tangerine peel in the soup. I won't feel angry when eating it in this season. Based on summarizing the practices in the northwest, I made simple improvements in the use of condiments. It is also relatively easy to make and is most suitable for family production. Since there are no large-size casseroles and aluminum pots at home, I used a stainless steel pot instead for the time being. After preparing it, I had to switch it from the pot to the container immediately. It should not be stored in the stainless steel pot for too long to prevent the raw materials used in it. Oxidation. The specific practices are as follows;
mutton noodles

mutton noodles

YasmineKoch

Mutton is warm in nature, replenishing qi and nourishing yin, warming the middle and replenishing deficiency, and stimulating appetite and strengthening strength. In the Compendium of Materia Medica, it is called a warm tonic that nourishes Yuan Yang and Qi. It can be eaten in spring, summer, autumn and winter. It is rich in protein and vitamins, and has less fat and cholesterol content than pork and beef. <br />So stop believing that you can't eat mutton in summer. After eating spicy mutton soup on hot days, heating with heat can stimulate the human body to sweat a lot, help expel body heat and moisture, and expel toxins and accumulated heat in the body. It is a great initiative of using food as a treatment. There is a health concept of "harmony between man and nature". <br />There is still a lot of boiled mutton salad left at one time, so you can continue eating. Make mutton noodles this time. I heard that mutton noodles have the effect of replenishing qi, tranquilizing, moistening dryness and relaxing the bowels. It's perfect for me. <br />This mutton noodle has no mutton smell, fragrant but not greasy.
Tofu mutton roll

Tofu mutton roll

LincolnHudson

This dish is very simple to make, and it can be said that you can learn it at a glance. However, it's a little bit cumbersome. Doing it with your children not only increases the fun, but also reduces the workload. Why not do it? <br /><br />Marinate it in advance, and in the morning or noon, a delicious dish will be ready in two minutes! <br /><br />The bean flavor of tofu can dispel part of the mutton flavor, and the mutton enhances the meat aroma of tofu. Take a bite and you will be full of the salty aroma of mutton. Taste it carefully and you will aftertaste the sweetness and aroma of tofu. <br /><br />This dish will definitely be favored by your children. Interested mothers must try it! In addition, you can also cook this dish with your child to let them exercise their hands-on skills. Does it taste more delicious if you roll it yourself?