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What are the specific production methods of Qinghai lamb tendon?

1. Put the stewed lamb tendons together with potatoes, carrots and other vegetables, sprinkle with coriander, and serve. In addition, we can also innovate according to individual taste, such as adding tofu, mushrooms and other ingredients, or try different seasonings, such as bean paste, chili sauce, etc., to produce different flavors of Qinghai lamb tendon.

2. Qinghai Sanshao is a local dish made of lamb tendons as the main material, together with meatballs, meat and potatoes. It is a traditional dish at the local wedding feast. It is customary to serve meat steamed buns or vegetable buns at the same time.

3. Prepare ingredients: 500g sheep gluten, 200g white radish, 100g carrot, 1 onion, 3 cloves of garlic, 1 ginger, 2 green garlic, right amount of dried pepper, right amount of pepper, 2 star anise, 2 fragrant leaves, 1 grass fruit, 1 small section of cinnamon, right amount of cooking wine, right amount of light soy sauce, right amount of soy sauce, right amount of white sugar, right amount of salt, right amount of chicken essence, right amount of coriander.

4. If the mutton is chopped into fines, mixed with mashed garlic, steamed thoroughly with lamb tendons after seasoning, then poured soup juice, sprinkled with spring onions and coriander, that is, minced mutton tendons. If the washed lamb tendon strips are thickened and thickened with flour and egg whites, and the thick juice of honey is poured hot out of the pot, it is the lamb tendons in honey.

5. Minced mutton, chopped spring onions, chopped ginger and chopped garlic. Add the green oil and cook it to 8% heat. First stir-fry chopped onions, minced ginger, minced garlic, and then stir-fried minced meat, add salt, cooking wine, pepper, pepper powder, dried pepper. Stir-fry the minced meat, cook the lamb tendons in oil again, then pour in the minced meat, add some water and simmer for 3 minutes.

6. There are many kinds of sheep's tendon dishes, which is one of the most common and famous local dishes in the Hui and Han banquets in Qinghai. Because lamb tendons are made of gum, compared with sea cucumbers and shark fins, they are cheap and delicious, and they are important ingredients for cooking delicacies. There is a kind of "honey pulp tendons" on the whole sheep mat in the Qing Dynasty, which is made of sheep tendons. First heat it with vegetable oil or sheep oil, move the oil pan to one side until the temperature drops, add dried lamb tendons, slowly heat the oil pan and fry thoroughly.

What is the effect of sheep tendons?

1. [alias] Sheep tendon is sweet, flat and non-toxic. [efficacy] it has the effect of tonifying kidney and tonifying essence. It is a commonly used tonic for protecting kidney and tonifying yin, heat dissipation and detoxification, health care and anti-aging. It has a good dietotherapy effect on the patients with sore waist and knees and weak body, which is helpful to the growth and development of teenagers and slow down the speed of osteoporosis in middle-aged and elderly women.

2. Nutritional value: tendon contains rich collagen protein, fat content is also lower than fat meat, and does not contain cholesterol, which can enhance cell physiological metabolism, make skin more elastic and resilient, and delay skin aging; it has the effect of strengthening muscles and bones, and has a good dietotherapy effect on the weak and weak waist and knees, which is helpful to the growth and development of teenagers and slow down the speed of osteoporosis in middle-aged and elderly women.

3. Mutton tendons refer to the fleshy part of lamb hamstrings, which is actually lamb leg tendons, which is a very nutritious food. Mutton tendon is rich in collagen and protein, as well as iron, zinc, calcium and other minerals, so it is a very suitable healthy food. In addition, mutton tendon is also known as beauty food, regular consumption can supplement collagen, good for the skin.

How to cook lamb tendons is delicious

1. The first step is fresh sheep tendons. Please click on the input picture to describe the second step and clean it with water. Please click to enter the picture description and put the third step into the pot to blanch. Please click on the input picture to describe the fourth step when the water boils, the good dirty foam will come up and skim off with a spoon. Don't pour out the soup, it's for stew. Please click on the input picture to describe the fifth step to remove the sheep tendons and control the dry moisture. Ready to stir-fry.

2. Minced mutton, chopped spring onions, chopped ginger and chopped garlic. Add the green oil and cook it to 8% heat. First stir-fry chopped onions, minced ginger, minced garlic, and then stir-fried minced meat, add salt, cooking wine, pepper, pepper powder, dried pepper. Stir-fry the minced meat, cook the lamb tendons in oil again, then pour in the minced meat, add some water and simmer for 3 minutes.

3. Ingredients: 4 jin of sheep gluten, 1 handful of parsley, 2 sections of scallions, 10 slices of ginger, 5 cloves of garlic, half a bottle of Lao Gan Ma, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 6 millet pepper, 30 prickly ash, appropriate amount of salt, 1 spoon of delicious soy sauce, 30g Haitian soy sauce. Blanch the lamb with wine, clean it up and set aside. Stir-fry the seasoning in the pan and stir-fry the fragrance. Add Lao Gan Ma, delicious flavor, hot water, and then add soybean paste and soy sauce. Put in the prepared lamb tendons and salt.

4. Pickling: remove the soaked sheep tendons and marinate them with seasoning. Salt, black pepper, cumin powder, chili powder, minced garlic, soy sauce, cooking wine and other seasonings can be used to adjust according to personal taste. It takes at least half an hour to marinate and let the lamb tendon fully absorb the flavor of the seasoning. Slow roasting at low temperature: put the pickled lamb tendons on the grill and bake slowly at low temperature.