There are three strategies to do hand meat

    Although hand meat production method is relatively simple, but in order to make this dish also still have some know-how. Here, I'll teach you three strategies.

 

    One, the correct choice of materials

 

    Handle meat ingredient is lamb, and sheep origin, age, breed and other factors on meat quality is relatively large.

 

    Do hand meat of lamb, have a choice of Inner Mongolia grassland stocking, without any feeding sheep. Secondly, we must choose growing at between one to one and a half sheep, lamb because this age, bright color, tender meat, full flavor, and less fat. Third, to choose castrated male goats, sheep Korea should not be optional, since goats slaughtered lamb PH value in 24 hours have not changed much, in addition, the water content of goat meat and protein content than higher, and cholesterol containing most are relatively low.

 

    Second, to master the furnace

 

    When cooking meat in hand, it is necessary to pot of cold water, because it boiled mutton flavor is more intense. Two boiled mutton is most appropriate when you want to add the milk or yogurt, because it will not only be able to remove the fishy smell of mutton, lamb's milk can increase the flavor, so the color of cooked lamb more white. Boil a pot of lamb generally need to add milk or yogurt 250 g. Three is too much fire after boiling, first playing to the floating foam, then piecemeal simmer for about 15 minutes, until cooked when you have seven or eight lamb from barking. DO NOT PUT lamb cooked too old, because that meat is not only tender, but taste is not incense.

 

Third, rich tone ignorant

 

Eat traditional hand meat, generally not or only put a small amount of seasoning salt. But now people taste is demanding higher standards, so also need to eat hand meat seasoning, but are just dipped in lamb dish efforts. Common hand meat dish so ignorant of several: First, the sesame dilute with cold water, add the chives, bean curd, salt, MSG and other stir, called leek fragrant bean curd dish; Second, the tomato sauce Secretary, vinegar, sugar, salt, etc. became sweet and sour dish, stir together: three is the mustard cream (or oil curry), spicy sauce, chicken powder, stir together broth, etc., is called wasabi dish; four is the garlic, salt, soy sauce, oil, MSG and other mix together, which became marked garlic dish: Five is the spring onion, coriander, salt, MSG, sesame oil, vinegar and boiled mutton soup put together, stir it into the original Flavored dish. In short, dish diverse, but according to the requirements set diners, eating meat can handle coupled bread, steamed folders and other staples.

 

    Description: Today Mongolian hand meat in cooking, it is sometimes also necessary to make some improvements, namely in the fire to boil skim foam. Then green onions, ginger, garlic, salt, MSG and coated with cumin, pepper, black pepper, leathery fruit, kaempferol spice package put together pot, slow fire and cook until lamb cooked food.