The flavor of mutton is unique, with cumin as a dry pot, warm and nourishing, fresh and spicy and satisfying

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The flavor of mutton is unique, with cumin as a dry pot, warm and nourishing, fresh and spicy and satisfying

"Summary: Pay attention to the taste of food, 6 in the morning and 6 in the evening, and take you to learn more stories, knowledge and skills related to food."

Dry pot cumin mutton, a traditional delicacy originating from Northwest China, is deeply loved by diners for its unique flavor and profound cultural heritage. This dish is not only widely popular in the northwest region, but also gradually became popular throughout the country because of its unique cooking style and taste. Mutton, as the main ingredient of this dish, has been one of the important food sources in northern China since ancient times. In the cold winter months, lamb not only provides rich nutrients, but also helps people resist the cold and strengthen their physical strength.

The history of dry pot cumin lamb can be traced back to the ancient Silk Road period, when caravans often carried mutton as food supplies during long journeys. After a long period of culinary practice, it has been discovered that cooking lamb with spices such as cumin not only removes the smell of lamb but also adds a unique aroma, making it an unforgettable delicacy.

The flavor of this dish is characterized by its spicy flavor and tender meat. The lamb is cooked in a dry pot to fully absorb the aroma of cumin and other spices, making the whole dish fragrant and mouth-watering. At the same time, the meat of the lamb becomes exceptionally tender during the cooking process, melting in the mouth, leaving people with an endless aftertaste.

I remember when I was a child, whenever winter came, I would always make a steaming pot of dry pot cumin mutton at home. At that time, my father always bought fresh lamb from the market early, and my mother would carefully prepare various spices. Whenever the lamb is stir-fried in a pan and gives off an enticing aroma, the whole home is filled with warmth and happiness. At that time, I always couldn't wait to gather around the pot, looking forward to that delicious pot of mutton. Nowadays, whenever I taste this dish again, I always think of those warm family times and feel the warmth and love of home.

Cooking preparation

Main ingredients:

• Lamb: 500 grams
• Cumin: 10 grams

Accessories:

• Garlic: 10 cloves
• Ginger: 1 small piece
• Green garlic: to taste

Seasoning:

• Salt: to taste
• Cooking wine: to taste
• Light soy sauce: to taste
• Dark soy sauce: To taste
• Paprika: to taste
• Pepper: to taste

Nutritional information: Mutton is rich in high-quality protein and a variety of vitamins, which has the effect of replenishing deficiency and invigorating qi, warming the stomach. Cumin contains a variety of trace elements, which can promote digestion and enhance appetite.

Ingredient substitution options:

• Lamb can be substituted with beef, but it is important to note that the cooking time of beef may vary.
• Cumin can be substituted with other spices such as cumin, coriander seeds, etc., but the flavor will be different.

Cooking in detail

1. Prepare the ingredients: Cut the lamb into thin slices and marinate in cooking wine, light soy sauce and pepper for 20 minutes to allow it to absorb the flavor.
2. Handling excipients: Cut the garlic and ginger into slices, and cut the green garlic into sections for later use.
3. Preheat the frying pan: Preheat the frying pan to medium heat and add the appropriate amount of oil.
4. Stir-fry the lamb: Put the marinated lamb slices into the pan, stir-fry quickly until they change color, and remove them for later use.
5. Stir-fry ingredients: Add an appropriate amount of oil to the pot, add garlic, ginger slices and green garlic, and stir-fry to bring out the fragrance.
6. Seasoning: Put the fried lamb back into the pan, add the appropriate amount of salt, chili powder and cumin, and stir-fry quickly and evenly.
7. Remove from the pot and put on a plate: Put the fried mutton out, put it in a dry pot, sprinkle with an appropriate amount of green garlic, and serve.

Cooking tips

1. Marinated mutton: When marinating mutton, add an appropriate amount of cooking wine and pepper to effectively remove the smell of mutton and increase the flavor.
2. Stir-fry quickly: The mutton slices should not be stir-fried in the pan for too long, so as not to get old and affect the taste.
3. Control the heat: When frying the mutton, the heat should not be too large, so as not to scorch the mutton on the outside and raw on the inside.
4. Appropriate amount of seasoning: The amount of cumin and chili powder can be adjusted according to personal taste, but not too much, so as not to mask the deliciousness of the lamb.

Cooking principle

The cooking principle of dry pot cumin mutton mainly lies in the rapid stir-frying at high temperature to make the meat of the mutton tender, and at the same time, through the addition of cumin and other spices, the aroma of the dish is increased. The lamb shrinks rapidly at high temperatures, locking in the juices and keeping the meat tender. Spices such as cumin release aromas at high temperatures, which combine perfectly with the umami of lamb to form a unique flavor.

Cooking quiz

1. Q: What should I do if the mutton slices are easy to stick to the pan when stir-frying? A: You can marinate the lamb slices with cooking wine and light soy sauce before frying to increase their lubrication and reduce the possibility of sticking to the pan.
2. Q: What should I do if the aroma of cumin is not enough? A: When frying mutton, you can add an appropriate amount of cumin oil to increase the aroma.
3. Q: What should I do if the smell of mutton is too strong? A: When marinating mutton, you can add an appropriate amount of cooking wine and pepper to effectively remove the smell.
4. Q: What should I do if the mutton tastes too old after stir-frying? A: You can reduce the frying time of the lamb slices in the pan and stir-fry quickly until they change color.

Related dishes to share

1. Lamb skewers

Introduction: Lamb skewers are made by cutting lamb into small pieces, skewering on bamboo skewers, and sprinkling cumin and other spices.

Ingredients: 500 grams of mutton, cumin, chili powder, salt, pepper to taste.

Flavor characteristics: Lamb skewers are charred on the outside and tender on the inside, fragrant, and are common delicacies in barbecue.

Cooking Steps:

1. Cut the lamb into small pieces and marinate in cooking wine, salt and pepper for 30 minutes.
2. The marinated lamb is skewered on a bamboo skewer.
3. Place the lamb skewers on the grill and sprinkle with cumin and paprika.
4. Roast over medium heat for about 10 minutes until the surface of the lamb is browned.
5. Turn over and continue to roast for 5 minutes, until the lamb is fully cooked.
1. Lamb stew with potatoes

Introduction: Mutton stewed potatoes is a home-cooked dish, the combination of mutton and potatoes, nutritious and delicious.

Ingredients: 500 grams of lamb, 2 potatoes, 1 carrot, 1 onion, appropriate amount of ginger and garlic.

Flavor characteristics: Mutton stewed potatoes are tender and tender, the potatoes are soft and glutinous, and the soup is rich.

Cooking Steps:

1. Cut the lamb into cubes and marinate in cooking wine and light soy sauce for 20 minutes.
2. Diced potatoes and carrots, shredded onions, sliced ginger and garlic.
3. Put the marinated lamb into the pot, add an appropriate amount of water, and cook until the lamb changes color.
4. Add the potatoes, carrots, onions, ginger and garlic to the pot and continue to simmer for 30 minutes.
5. Add salt and pepper and simmer until the potatoes are soft and glutinous.

1. Lamb broth

Introduction: Mutton soup is a traditional soup that combines the deliciousness of mutton with the sweetness of the soup and is nutritious.

Ingredients: 500 grams of mutton, 1 white radish, appropriate amount of ginger and green onions.

Flavor characteristics: The mutton soup is clear in color, the mutton is tender, and the white radish is sweet.

Cooking Steps:

1. Cut the lamb into cubes and marinate in cooking wine and light soy sauce for 20 minutes.
2. Cut the white radish into cubes, slice the ginger and cut the green onion into sections.
3. Put the marinated lamb into the pot, add an appropriate amount of water, and cook until the lamb changes color.
4. Add the white radish, ginger and green onions and continue to cook for 30 minutes.
5. Add salt and pepper and cook until the lamb and radish are cooked through.
1. Lamb dumplings

Introduction: Mutton dumplings are a traditional noodle dish, the deliciousness of mutton and the tendon of the dumpling skin are perfectly combined, and they are deeply loved by people.

Ingredients: 500 grams of mutton, appropriate amount of dumpling skin, appropriate amount of green onions and ginger.

Flavor characteristics: Mutton dumplings have delicious fillings and chewy dumplings, which are warm foods in winter.

Cooking Steps:

1. Chop the lamb into a filling and season with cooking wine, salt and pepper.
2. Chop the green onions and ginger, add to the lamb filling and stir well.
3. Wrap the adjusted lamb filling into the dumpling wrapper and pinch it tightly to seal.
4. Put the wrapped dumplings in boiling water and cook until they float.
5. Remove the dumplings and serve with vinegar and chili oil.

Although lamb is highly nutritious, it has a high fat content and is not suitable as a slimming ingredient. However, lamb is high in protein, and eating it in moderation can increase satiety and reduce the intake of other high-calorie foods. It is recommended that when cooking lamb, try to use a light cooking method to reduce the use of fat.

There are many ways to cook dry pot cumin lamb, and everyone's cooking habits and taste preferences are different. Everyone is welcome to share their own cooking experience or cooking suggestions for this dish, and let's explore more delicious possibilities together.