CHINESE FOOD

Ingredients:

500 grams (1.1 lb) boneless mutton leg

10 grams (1 1/2 tsp) soy sauce

10 grams (1/3 oz) sectioned scallions

10 grasm (1/3 oz) ginger cut into chunks

10 grams (2 tsp) cooking wine

Directions:

1. Wash hte meat and boil it in a pot. Take it out after the water boils to wash it clean. Skim off hte foam in the pot and put the meat back in it. Add the scallions, ginger and cooking wine. Cover the pot and bring to a boil. Turn to low fire to simmer for 2 hours.

2. Take the meat out. Get rid of the scallions and ginger. When the meat is cool, cut it into slices and sprinkle on the soy sauce to serve.

Features:Looks very enticing with its colors of white meat and brownish soy sauce

Taste: Salty and delicious.

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Others meat Mutton

INGREDIENTS

1. 1 portion cold water dough (about 2C flour)

2. 1/3 lb. mutton shoulder, 1 /3lb. fatty ground pork. 1T minced ginger, 3 stalks celery

SEASONINGS

1T cocking wine. 1/2C scallion and ginger water, IT soy sauce, 1/2t salt, black pepper as needed 4T sesame oil

METHODS

1. Divide dough into small balls, roll each ball into a circle.

2. Divide skin from mutton shoulder, grind., add to ground pork, chop some we 10 make more finely, then add all seasonings to taste.

3. Stuffing: Discard leaves from celery, rinse, chop finely, add to ground mutton together with minced ginger, stir in “the same direction until evenly mixed.

4. Place a little stuffing in the center of each dough circle, fold over, press edges tightly to seal, cook in boiling water until floating on surface, add water twice while cooking, remove and drain. Serve.

REMARKS:

1. Most mutton meat has heavy and unpleasant odor. Select black foot mountain mutton from a reputable butcher.

2. For best results use shoulder, which is more tender. The fatty ground pork is added to moisten the tough lamb.

3. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml

Water-Boiled Dumpling Dumpling, How to make dumpling, Mutton

Ingredients:
1,000 grams (2.2 lb) boneless mutton
200 grams (0.44 lb) white radish
20 grams (1 tbsp) soy sauce
8 grams (1 1/3 tsp) salt
10 grams (2 tsp) sugar
20 grams (2/3 oz) sectioned scallions
5 grams (1/6 oz) ginger chunks
50 grams (3 1/3 tbsp) cooking wine
10 grams (1/3 oz) garlic
10 grams (1 1/2 tsp) sweet bean paste

Directions:

1. Cut the mutton into square chunks 2 cm (0.8 inch) long on each side. Put these in a pot and add water until the mutton is totally submerged. Bring to a boil and take out to wash clean. Skim the foam off the liquid. Add the soy sauce, salt, sugar, and cooking wine, and bring to a boil. Add the mutton, radish (cut into chunks and crushed with a heavy Chinese kitchen chopper), scallions, and ginger, and cover the pot. When liquid boils, turn to a low fire to cook for 3 hours.

2. Pick out and remove the radish, scallion, and ginger. Also remove the oil drifting on top of the liquid. Turn to a strong fire to boil off some of the liquid, Put the mutton in a flat-bottomed pot 3.5 cm (1.4 inches) deep. Pour on the liquid. When it cools to a jelly form, cut the mutton and jelly together into slices 8 cm (3.2 inches) long, 2 cm (0.8 inch) wide and 0.7 (0.28 inch) thick. Put them on a plate.

3. Put the garlic and sweet bean paste in two separate small plates and serve together with the jellied mutton to enrich the flavor.

Features: Shiny and reddish in color.

Taste: Salty and delicious.

Orgin from: china.org.cn

Others meat Mutton

Ingredients:

400 grams (0.88 lb)mutton or lamb
150 grams (0.33 lb) scallions
1 egg white
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
5 grams (1 tsp) cooking wine
5 grams (1 tsp) soy sauce
100 grams (7 tbsp) cooking oil
10 grams (2 tsp) mixture of cornstarch and water
10 grams (1 1/2 tbsp) dry cornstarch
50 grams (3 tbsp) water

Directions:

1. Cut the mutton or lamb into thin slices 5 cm (2 inches) long and 3 cm (1.2 inches) wide. Put in a bowl. Add 1 g (1/6 tsp) of salt and stir until the mixture becomes sticky. Add the egg white and dry cornstarch and mix well. Slice the onions.

2. Heat the oil in a wok to 70-100ºC (160-210ºF) and slippery-fry the mutton slices until they are done. Take out and drain off the oil.

3. Put back 20 g (1 1/2 tbsp) of oil into the wok and stir-fry the scallions until they produce a strong aroma. Add in the cooking wine, soy sauce, and water and bring to boiling point. Add hte salt and MSG, and put in the mutton. Quickly sitr several times and then thicken the sauce with the mixture of cornstarch and water. Take out and serve.

Features:

Shiny and beautifully colored with white meat and green scallions.

Taste:

The mutton is slippery and tender and the scallions are aromatic.

Orgin from: china.org.cn

Others meat Mutton

Origin
Prepared Fleeceflower Root is the dried root tuber of Polygonum multiflorum Thunb. Processed in the black bean menthod.

Description and Identification
Mass or irregular fusiform,6 ~ 15cm long,4 ~ 12cm in diameter. Externally reddish-brown, shrunken and uneven,shallowly grooved,with transverse elongated lenticels and lime roodet scars. Tecture heavy,compact,uneasily broken,fracture pale yellowish-brown or reddish-brown,starchy, bark exhibiting 4-11 subrounded rings abnormal vascular bundles,forming brocaded patterns, wood in central part relatively large,some having a woody core. Odourless; taste, bitterish, sweetish and astringent.

Chemical Ingredients
It has phospholipid, saccharides, and anthraquinones compound, chrysophenine glycoside, starch, fat, etc.

Property and Channel Tropism
Property: slightly sweet, acerbity and bitter in taste, warm in nature. Channel tropism: liver, heart, kidney.

Action and Indications
Supplementing liver and kidney, nourishing essence and blood darkening the air and strengthening the tendon.
Weakness due to blood deficiency, dizziness, tinnitus, premature grey hair, lassitude of the loins and legs .numbness in the limbs , hematorrhea, leukorrhagia, chronic malaria, high blood cholesterol.

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Blood-Nourishing Drugs and Recipes Blood-Nourishing Drugs and Recipes, Chinese Angelica, Chinese drugs, dietetic therapy, Mutton, Radix astagali