What can you put in stewed lamb besides green onions, ginger and garlic?

You can also put peppercorns, coriander, onions, and the following is the specific method of stewed lamb.

Ingredients: 1000g of mutton

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of peppercorns, appropriate amount of onion, appropriate amount of carrot, appropriate amount of coriander.

1.The lamb is cleaned and chopped into pieces.

2.Add an appropriate amount of water and put it in a pressure cooker.

3.After the water boils, skim off the foam and add an appropriate amount of peppercorns and ginger slices.

4.Cover and press for 25 minutes.

5.Chop the carrots, onions and coriander and set aside.

6.After pressing for 25 minutes, add the carrots and cook until soft, and add an appropriate amount of salt.

7.Sprinkle with shredded onion and coriander.

You can also put tomatoes. Here's how:

Ingredients: 200g tomatoes, 3g salt, 1 green onion, 1 ginger, 1 garlic, 3g star anise, 2g cinnamon, 2 tablespoons cooking wine, 1 tablespoon sesame oil, 1 tablespoon of blending oil, 1g pepper, 2g coriander, 300ml hot water.

First, the first step is to use a kitchen knife to cut the lamb into pieces and put it on a plate.

2. Then use a kitchen knife to peel and cut the tomatoes into pieces, and set aside for later use.

3. Blanch the cut mutton, then remove it and rinse it.

4. Put an appropriate amount of oil in the pot, heat it over high heat, add the prepared green onions, ginger, garlic, star anise, and cinnamon, and stir-fry quickly with a spatula.

5. Add the mutton and stir-fry well.

6. Pour in the prepared cooking wine, salt and hot water, cover with a lid, bring to a boil over high heat and change to low heat.

7. Then put in the prepared tomato cubes, as shown in the picture below.

8. Add pepper and mix well.

9. Add coriander, sesame oil, and a spatula and mix well.

10. Serve out, and it's done.

I've been running a mutton restaurant at home for more than 10 years, and you're talking about stew? Or boiled? Stewing generally focuses on drinking soup; Cooking is about paying more attention to the taste of the meat.

In addition to the above seasonings you mentioned, there are also large incense, Sichuan pepper, and tangerine peel. It is best to buy a spice box for cooking meat, put these seasonings in it, and cook them together, generally the amount of that box is to cook a sheep, and how much meat you cook will reduce the seasoning accordingly. If you want to drink more soup, put less salt, in this case, the meat will definitely lack salt.

If you pay attention to the meat, put more salt, the soup must be very salty, so the soup that comes out is generally half a bowl, add boiling water, put onion foam and coriander foam, you can do it. That's how we used to give our guests.

two catties of fat mutton; soy sauce five coins; one tael of table salt; 10 peppercorns; two green onions; five slices of ginger; Fennel five coins.

Ginger is not put in the lamb. Sheep is not ginger, which literally means don't put ginger when cooking mutton, because when eating mutton, it is the taste of the mutton itself, if you put ginger slices in it. It will suppress the taste of mutton.

It doesn't make much sense to eat lamb in this way. In addition, the reason why mutton should not be put ginger is that people think that mutton is warm, because it is a condiment, it is a hot food, if it is eaten with ginger, both foods are hot, and they will make people angry when they are matched together.

Precautions for boiling lamb:

1.When stewing mutton soup, we must first soak the mutton for more than 9 hours, this step must not be less, otherwise the mutton soup will smell very strong, many conditional restaurants, hotels, are to use running water to clean the mutton for more than 6 hours.

2.Angelica is indispensable when stewing mutton soup, which can remove the fishy smell in the mutton and increase the flavor. Grass fruits need to be removed from the seeds to prevent the soup from being bitter.

Cloves can add to the aftertaste of lamb broth. Cumin can increase the fragrance, but it needs to be put later, because the cumin comes out too quickly, and if it is put early, the fragrance will be halved. Tangerine peel can neutralize the peculiar and medicinal taste of mutton soup.

When stewing mutton soup, you can't add star anise, the star anise fragrance is too mellow and fragrant, and the mutton belongs to the fresh fragrance, and the combination of the two will destroy the taste of the soup.

3.Stewed mutton soup needs to be simmered slowly over low heat, so that the mutton can absorb the taste of medicinal herbs, so that the meat is not fat, and it is fragrant to eat.

When stewing mutton, add the seasoning directly after cleaning the mutton, add cold water and stew. Let's take a look at the order of practice.

Lamb stew. Ingredients: mutton, green onions, ginger, wolfberry, cooking wine, white radish.

Seasoning: salt, pepper.

1. Prepare 800 grams of mutton, cut it with the tip of the knife according to the trend of the bone, remove the bone, separate the bone and meat, and cut it into four squares, about 4 cm apart, so that the butcher can help cut it.

2. Soak the mutton, put the mutton in a bowl, soak it in water for more than 2 hours, soak the blood out, remember to replace the water several times in the middle, and then control the moisture.

3. Radish can remove the smell, everyone on the earth knows that radish can absorb the smell of fishy, so that children can also fall in love with mutton, cut off 2 large slices of white radish, change the knife into square pieces, cut 3 slices of ginger, and cut two pieces of green onions.

4. Add cold water to the pot, put in the soaked mutton, blanch the water must be cold in the pot, and then put 1 spoon of cooking wine, 2 slices of white radish, 1 spoon of rice vinegar, these can effectively remove the fat.

5. As the heat boils, there is foam in the pot, remember to skim it off, and keep boiling for about 5 minutes until the foam is cleaned up.

6. Take out the mutton, rinse it, and control the moisture again, as long as the mutton, and throw away the other accessories.

7. Put the mutton into the pot, add hot water, put in the green onion and ginger slices, pour in a spoonful of cooking wine, start to simmer, turn the pot to low heat, and the mutton should be stewed for about 2 hours.

8. The mutton is stewed for about an hour, then put the white radish in it, and simmer for at least another half an hour until the radish and mutton are cooked through, and the whole process is 2 hours.

9. 10 minutes before the pot, add wolfberries, add salt and pepper to taste, and the stewed mutton soup is ready.

After the stewed mutton is boiled, skim off the blood foam, first put the mountain pepper, the mountain pepper and the mutton is the best companion, add green onions after half an hour, add seasoning, put salt when the mutton is eight minutes cooked, at this time the salt will make the nutrition of the mutton not be destroyed, with the effect of nourishing blood, strengthening the stomach and nourishing the kidney.

Garlic should be added to the lamb stew. Garlic is pungent in taste, warm in nature, rich in allicin, allimine, vitamin C, selenium, phosphorus and other nutrients. Mutton is sweet, warm, rich in protein, cholesterol, magnesium, calcium, zinc, niacin, vitamins and other nutrients.

In terms of food composition, mutton mainly contains protein, lipids, vitamins, and minerals such as phosphorus and potassium, while garlic is mainly composed of carbohydrates, a small amount of protein, cellulose, and trace elements such as potassium.

The benefits of stewed lamb with garlic.

1. Sterilization. Freshly killed mutton contains certain bacteria, and the sulfur-containing compounds in garlic have a strong antibacterial and anti-inflammatory effect, and have inhibition and killing effects on a variety of cocci, bacilli, fungi and viruses, so adding garlic to mutton soup can effectively play a bactericidal role.

2. Reduce the fishy smell. Garlic has a spicy taste, and is rich in allicin, this spicy taste can cover up the fishy smell of mutton, but also remove some of the mutton to produce fishy substances such as trimethylamine, valeraldehyde, tetrahydropyrrole and other compounds, put into the mutton soup and stew together to weaken the fishy smell.

3. Prevent colds. Mutton has a good effect of nourishing and warming the body and driving away cold, and after adding spicy garlic, garlic contains a kind of capsaicin called propylene sulfide, which has a good killing effect on pathogenic bacteria and parasites, and can enhance its cold driving effect.

Ginger is not put in the lamb.

Ginger because of its unique taste can remove a certain fishy smell in the food, but it is warm, mutton is also warm, if you put a lot of ginger when cooking mutton, it is easy to aggravate the fire of this dish, and it is easier to cause people to get angry after eating.

1. Tea is the nemesis of mutton. Because mutton is rich in protein, and tea contains more tannic acid, drinking tea when eating mutton will produce tannic acid protein, which weakens intestinal peristalsis and reduces stool moisture, which in turn induces constipation; The sour vinegar has an astringent effect, which is not conducive to the growth of yang energy in the body, and eating it with mutton will greatly reduce its warming and tonifying effect.

2. Mutton is also warm, and those who often have erosion in the mouth and tongue, red eyes, bitter mouth, irritability, dry throat, swollen and sore gums, or diarrhea, or those who take traditional Chinese medicine prescriptions in Banxia and calamus should not eat mutton.

3. Although mutton has a good tonic function, it also has its indications. If you have chronic diseases, especially liver disease, you should not eat mutton. Patients who already have hepatitis B cannot eat mutton.

The mutton is sweet and warm, and the hepatitis is aggravated by consumption. Lamb is very rich in protein, and a large intake of protein and fat at once will increase the burden on the liver and may lead to disease.

Summary. When stewing mutton, put an appropriate amount of ginger slices, which can play a role in seasoning and removing part of the mutton smell, so that the mutton tastes better, and the ginger is warm, and it can be eaten with mutton in winter, which can nourish and keep out the cold. Don't put too much ginger when stewing mutton, otherwise the spicy taste of ginger will overshadow the umami of the mutton and affect the taste of the mutton.

Stewed mutton generally needs to be stewed for about 1-2 hours, if you want to eat softer mutton, you can appropriately extend the stewed mutton time. Before stewing mutton, you can blanch the mutton to remove the blood in the mutton, which can play a role in removing the fish.

Pro, you can put ginger, it is best to put some fresh ginger when cooking mutton without peeling the skin, because ginger skin cool fire, heat, pain, rheumatism, and eating with mutton can reduce astringency. Both lamb and ginger are warm, and when they are added together, some people get on the fire. People who have a cold can warm up, and those who are prone to fire eat less mutton and ginger.

When stewing mutton, put an appropriate amount of ginger slices, which can play a role in seasoning and removing part of the mutton smell, so that the mutton tastes better, and the ginger is warm, and it can be eaten with mutton in winter, which can nourish and keep out the cold. Don't put too much ginger when stewing mutton, otherwise the spicy taste of ginger will overshadow the umami of the mutton and affect the taste of the mutton. Stewed mutton generally needs to be stewed for about 1-2 hours, if you want to eat softer mutton, you can appropriately extend the stewed mutton time.

Before stewing mutton, you can blanch the mutton to remove the blood in the mutton, which can play a role in removing the fish.