How to make mutton delicious! How to cook lamb is delicious and simple

The braised mutton is very delicious, fragrant and not fishy and delicious. Lamb (1 pound), carrot (1 piece), shallots (more than 10 pieces), white radish (1 2 pieces), dark soy sauce (1-1 2 tablespoons), salt (1 2 teaspoons), sugar (1 teaspoon), pepper (a little), water (to taste) Method: 1> Wash the mutton in water, add the white radish pieces and cook together, until the mutton is 5 mature, take out the white radish and discard.

2> Peel and cut the carrots into cubes, peel the shallots and keep them in their original pieces. 3> Heat 1 tablespoon of oil, stir-fry the shallots and lamb until fragrant, add the seasonings and water, bring to a boil, and then switch to medium heat. 4> Add the carrot pieces and simmer until rotten, and the juice can be thickened before serving.

3》Braised mutton Features: soft and delicious. Materials:

250 grams of cooked lamb loin nest meat, 15 grams of water fungus, water magnolia slices, 15 grams of water daylily, 15 grams of green onions, 5 grams of ginger shreds, and 25 grams of gouache. Ingredients: 5 grams of salt water, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of cooking wine, 750 grams of peanut oil (about 50 grams), 250 grams of soup.

Method: 1. Cut the mutton into elephant eye pieces, put it into the paste made of flour and soy sauce, and mix well. 2. Put the pot on the fire, when it is hot, put the mutton into the piece by piece, fry it until it is persimmon yellow, and remove the decant.

3. Leave a little oil in the pot, put it on the fire, fry it with ginger shreds, and then burn the mutton, ingredients, ingredients and soup, and wait for the juice to be thick and the meat is rotten, and it is ready to go.

Lamb chops are the most delicious when you cook them at home.

Preparation of lamb grilled buns.

Braised lamb. Ingredients: 1000 grams of bone-in mutton.

Excipients: appropriate amount of green onion and ginger, appropriate amount of star anise, 2 teaspoons of white wine, 1 small piece of cinnamon, appropriate amount of Sichuan pepper, appropriate amount of cumin, 1 teaspoon dark soy sauce, appropriate amount of salt, 6 dried chili peppers.

1. Main ingredients: bone-in mutton.

2. Seasoning. 3. Soak the mutton to remove the blood, put in the pot under cold water, add the green onion and ginger, bring to a boil over high heat, skim off the foam and cook for three to five minutes.

4. Remove the blanched mutton to control the moisture.

5. Put a little cooking oil in the pot, add the blanched mutton and stir-fry, force out the water vapor in the mutton, and then add onions, ginger, cinnamon, bay leaves and other seasonings.

6. Stir-fry the seasoning fragrance, add dark soy sauce and seasoning bag (cumin, pepper and other fine seasonings are put into the seasoning bag to prevent too much dregs during the burning process).

7. Add water to the mutton, boil over high heat and change to low heat.

8. Cook for about 40 minutes, the soup is reduced, the mutton is soft and rotten, and the seasoning is not used.

9. Collect the juice on high heat and basically collect the soup.

10. Remove from the pot.

Benefits of eating lamb in winter:

1. Eat mutton in winter to nourish the kidneys. According to the "Compendium of Materia Medica", mutton has the effect of tonifying the middle qi and benefiting the kidney qi.

2. Eat mutton in winter to enhance immunity. The nutritional value of mutton is relatively high, compared with pork, whether in terms of fat or cholesterol, it is relatively small, but there is more protein, and it is rich in vitamin B1, vitamin B2, vitamin B6 and iron, zinc, selenium.

3. Eat mutton in winter to replenish blood. Eating more in winter can promote blood circulation and speed up metabolism.

4. Eat mutton in winter to replenish qi. For those who have poor qi, eating more mutton can replenish qi and keep fit.

5. Eat mutton in winter to warm your stomach. Mutton is warm, and eating more in winter can play a role in warming the stomach and making the movement of the stomach more reasonable.

6. Eat mutton in winter to strengthen the spleen. People with spleen deficiency have a bad diet, while mutton can strengthen the spleen, and after eating, it can be conditioned, and the diet will improve.

7. Eat mutton in winter to regulate qi. People who have bad qi, such as people who often cough, because the body is harmful, so eating more can make the qi smooth and the mood comfortable.

8. Eat mutton to warm up in winter. Eating more lamb in winter can ward off the cold and warm up our whole body, which is more practical than other supplements.

9. Eat mutton in winter to prevent cancer and fight cancer. Studies have shown that there is an anti-cancer substance in lamb, CLA, a fatty acid called CLA, which inhibits cancer cell bioidation. It has obvious effects on **** cancer, colon cancer and breast cancer.

10. It is not easy to get fat when eating mutton in winter. Lamb is high in protein and rich in vitamins. But it has a fat melting point of 47 degrees, while a person's body temperature is 37 degrees, and it only absorbs nutrients and not fat after eating, so it is not easy to gain weight.

Lamb preparation: Ingredients: 700g of mutton, 150g of tomatoes, 150g of onions, 100g of potatoes, 100g of carrots, appropriate amount of garlic cloves, 5 slices of ginger, appropriate amount of cinnamon, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of garlic sprouts, appropriate amount of oil.

Step 1: Wash the mutton and chop it into pieces.

Step 2: Prepare all the side dishes: wash the onions and tomatoes and cut them into large pieces; carrots and potatoes peeled, cut and dwelled cubes; Whole garlic, peeled; Cut the ginger into large slices; A small amount of cinnamon and set aside.

Step 3: Put the mutton into the pot with cold water, blanch the water and wash off the foam and oil stains with water, drain and set aside.

Step 4: Put a small amount of oil in the pot, heat it with an appropriate amount of rock sugar, and heat it over medium-low heat until the rock sugar melts.

Step 5: Pour in the mutton, stir-fry until brown, tighten the meat, and set aside.

Step 6: Wash the pot, add a small amount of oil, heat, add garlic and ginger slices and cinnamon, and stir-fry.

Step 7: Add the carrots and potato wedges, stir-fry until the onion is slightly soft, pour the lamb and all the side dishes into the pressure cooker, and add an appropriate amount of water at one time (flush with the ingredients).

Step 8, cover the pot, cook on high heat until the gas is out of the gas, change to medium-low heat and simmer for about 50 minutes (depending on how bad you want to stew) During the cooking process, prepare the garlic sprouts, choose to wash them, cut them into medium and long periods of time, remove the lid, sprinkle in the garlic sprouts, add the appropriate amount of salt and stir it with a spoon, and simmer for 5 minutes away from the fire without a lid lid on the pot lid.

Step 1: Wash the lamb;

Step 2Put the large pieces of lamb in a pot under cold water and bring to a boil over the heat;

Step 3: After boiling, there will be blood foam floating, skim off, and boil for about 3 minutes to remove it;

Step 4: Rinse off the remaining foam on the meat with warm water and cut it into pieces of suitable size;

Step 5Put the sliced mutton pieces into the casserole, put in the sliced ginger, the compound seasoning for the stew, and pour in the rice wine and light soy sauce. You can pour a little more rice wine, I poured a small half bottle. It can also be replaced with cooking wine, but I personally prefer to use rice wine to make mutton;

Step 6: Add water and submerge the ingredients in the pot. If you want to simmer for a longer time, you can add a little more water. Add enough at one time, it is not suitable to add water during the cooking process;

Step 7: Cover the casserole;

Step 8: Put the casserole on the stove, **, and bring to a boil over high heat;

Step 9: After boiling over high heat, keep the heat high for about 10 minutes, then turn to medium-low heat and simmer for about 35 minutes;

Step 10 When the time is up, open the lid and take a look, the mutton in the pot has already tasted at this time;

Step 11: Peel the white radish and cut it into hob pieces;

Step stool bucket loss 12Put the cut white radish pieces into the casserole and bring to a boil over high heat; Turn to medium-low heat and cook for 5 minutes, then open the lid and add an appropriate amount of salt to taste;

Step 13 Open the lid of the casserole, reduce the juice on high heat, and put a few pieces of rock sugar into it, which can help collect the juice and improve the flavor; When you see that the soup in the casserole is decreasing, you can turn off the heat;

Step 14: A fragrant lamb stew with radish is out of the pot.

Step 15 This dish made with Kunbo casserole, the mutton is very flavorful, although it is soft and rotten, it is not the kind of softness that is pressed out of the pressure cooker, and the taste is very good, and the family is very enjoyable to eat. And this casserole has a large capacity, and it is no problem to add more ingredients, if there are many people at home during the New Year, a large pot of stew is enough to eat!

Method two. Food ingredients.

Ingredients: 400 grams of mutton, 50 grams of white radish, 15 grams of garlic sprouts, 1 small piece of ginger, appropriate amount of large ingredients, appropriate amount of cinnamon.

Ingredients: 30g cooking oil, 3 tsp red oil, 3 tsp soy sauce, 3 tbsp broth, 1 3 tbsp cooking wine, a pinch of pepper, 3 tsp bean paste, 2 tsp refined salt, 1 2 tsp monosodium glutamate.

Step 1: Wash and cut the mutton, wash and peel the white radish and cut into pieces, wash and pat the ginger loosely, and wash the garlic seedlings and cut into sections.

Step 2 Put oil in the pot, heat it, add ginger, spices, cinnamon, bean paste, and mutton to stir-fry until fragrant, pour in cooking wine and broth, and cook over medium heat.

Step 3: Add white radish, salt, monosodium glutamate, pepper, and soy sauce and cook until thoroughly flavored, add garlic sprouts and red oil and cook for a while.

Method three. Ingredients.

Ingredients: 500 grams of mutton, 1000 grams of radish, 10 grams of tangerine peel.

Ingredients: 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Step 1: Wash the radish, peel it and cut it into cubes. Wash the lamb and cut into strips or pieces. Wash the tangerine peel, wash the ginger and pat it, and wash the green onion and cut it into knots.

Step 2: Put the mutton and tangerine peel into the pot and bring to a boil over a fire, beat off the floating jujube foam, and simmer for half an hour.

Step 3: Add radish, ginger, green onion, cooking wine, salt, simmer until the radish is cooked through, add monosodium glutamate, and serve in a bowl.

1. Prepare ingredients: lamb, cotton yam, salt, pepper, codonopsis, American ginseng, ginger, green onions, cooking wine. 2. Cut the lamb into small pieces, put it in a pot of boiling water and blanch it.

3. Cut the green onion into sections, pat the ginger with the skin and put it at the bottom of the casserole. 4. Add the blanched mutton pieces to remove the smell, add water to cover the mutton letter, and wrap the American ginseng and codonopsis in gauze. <

1. Prepare ingredients: lamb, cotton yam, salt, pepper, codonopsis, American ginseng, ginger, green onions, cooking wine.

2. Cut the lamb into small pieces, put it in a pot of boiling water and blanch it.

3. Cut the green onion into sections, pat the ginger with the skin and put it at the bottom of the casserole.

4. Add the blanched mutton pieces, add water to cover the mutton, and wrap the American ginseng and codonopsis in gauze.

5. Add cooking wine, bring to a boil over high heat, skim out the floating powder with a spoon, and simmer over low heat for about 40 minutes.

6. Peel the yam and cut it into strips, soak it in water and set aside.

Add the yam sticks and simmer for another 15 minutes.

8. Sprinkle pepper, add an appropriate amount of salt and chopped green onions.

9. Stir well and remove from the pan.

Method 1: 1Mutton raw materials: First, when the sheep is slaughtered, feed special grass to reduce the smell, and even an important practice for mutton to be delicious; In addition, the meat of the sheep that has not been killed has a strong smell.

2.Wash mutton (very important): wash it with cold water, wash off the blood with warm water, and the smell is in the blood; The traditional removal method, boil the foam with water, skim off the foam, and pour out all the water for fear of heavy taste, and then boil, and repeat the operation several times for fear of smell.

3.White wine or yellow rice wine simmers for a while, and boils in the pot when the water is warm, and the traditional stove is slow to simmer;

4.The seasoning is only one or two pieces of dry spicy seeds.

5.After cooking, the soup is clear and the oil is translucent.

Method 2: 1Wash the lamb with water and soak it for another 2 hours.

2.Then change the water, put in the mutton, and then add a variety of favorite seasonings (add a few pieces of orange peel, and put a small handful of mung beans, so that you can remove the fishy smell), boil the water over high heat, and cook over low heat, about 40 minutes. (The way to judge whether it is cooked is actually very simple, you only need to use chopsticks to prick, if you can easily pierce through, it is already cooked, otherwise it is not cooked.)

3.Remove the cooked lamb and let it cool. When you eat it in the future, you can cut some at any time, and then put it in the mutton soup and heat it up.

Material. 250g of mutton, 150g of white radish, 1 teaspoon of wolfberry 5g, 1 large ingredient, 2 green onions, 2 slices of fresh ginger, 2 teaspoons of cooking wine 10ml, 1 teaspoon of salt 5g, 1 2 teaspoons of pepper 3g, 1 teaspoon of oil 5ml

Method. 1. Wash the mutton and cut it into 5cm pieces; Wash the white radish, cut it into 5cm hob pieces, and set aside.

2. Put the mutton pieces into boiling water and blanch for a while, remove the blood foam, remove them and rinse them with running water.

3. Heat the oil in the casserole over medium heat, add the green onions, fresh ginger slices and ingredients to stir-fry until fragrant, add the blanched mutton pieces, cook in cooking wine and stir-fry evenly, pour in an appropriate amount of water to boil, turn to low heat and cover and cook until the mutton is seven mature.

4. Add the white radish pieces, wolfberry, salt and pepper and mix well, and continue to cook until the mutton and white radish are soft and ripe.

You can make mutton porridge, you need to prepare shredded ginger, chopped chives, pepper, salt, japonica rice and mutton, first clean the mutton, blanch it in boiling water for about 5 minutes, clean it after the mutton is blanched, and then cut it into small pieces, put it into a casserole with japonica rice, add an appropriate amount of water to boil, and cook until the porridge becomes thick, you can add some chives, peanuts, shredded ginger, pepper, salt to taste, so that you can eat.

You can also make lotus leaf cake with mutton, you need to prepare coriander, onion, cooked beef, milk, yeast, flour, yeast put it in warm milk to dilute it, let it stand for three minutes, then add some flour and stir it into a flocculent, and then knead it into a smooth dough, cover it with plastic wrap and put it in a warm place to rise, wait until it is twice as big as it is taken out and exhausted, then divide it into dough, roll it into a pancake shape, add some thin oil and fold it in half, and then put the cake embryo in a warm place to proofing again, ferment to a fluffy state, put it in a pot and steam, Cut the onion into slices, slice the mutton, chop the coriander, heat the pot and add oil, put the onion in and stir-fry until fragrant, and when the fragrance of the onion floats out, add the mutton and stir-fry it, add some cumin grains, cumin noodles, sugar, light soy sauce, cooking wine, fry on high heat until the mutton is soft and rotten, add some monosodium glutamate, salt, sprinkle with some coriander and you can eat.

Mutton roasted wheat, need to prepare sesame oil, pepper, vinegar, fennel powder, cooking wine, soy sauce, monosodium glutamate, salt, ginger, green onions, coriander, mutton and wheat flour, mutton and wheat flour after cleaning, chop the mutton into minced pieces, remove the roots of coriander and clean and cut into minced pieces, wash and cut ginger and green onions into fine pieces, put minced mutton into a bowl, add monosodium glutamate, soy sauce, fennel powder, pepper, salt, minced ginger, minced green onions, cooking wine and an appropriate amount of water, whip in one direction until viscous, and then add sesame oil and coriander. Stir evenly to make a filling, add some boiling water to the flour and make a hot dough, add an appropriate amount of water to the remaining flour to form a dough, put the two pieces of noodles together and knead them evenly, cover them with a damp cloth to rise, and then knead them into long strips, cut them into dough and press them flat, and then roll them into roasted wheat husks, wrap them in the mutton filling and put them in the steamer, steam them over high heat for about 15 minutes, and dip them in some balsamic vinegar to eat.