How to make lamb stew? Overall, put when cooking noodles, thank you ah ah 5

Many people like to eat noodles very much, because the noodles taste very good, it is very easy to fill the stomach, if the marinade of the noodles is good, then the bowl of noodles is super delicious. Most people are very familiar with egg and tomato noodles, pork can also be made into noodles and marinade, in fact, mutton can also be made into marinade, what are the practices of mutton marinated noodles?

Method 1: First chop the mutton, blanch it with hot water to remove the fishy smell, add an appropriate amount of cooking wine and salt to the water, then heat the pot, put the meat in the pot, stir-fry and then add some cooking wine, then put some light soy sauce and dark soy sauce, and put a little oyster sauce and peppercorns 13 fragrant. Stir-fry for 2 minutes, add an appropriate amount of water, then put some sweet noodle sauce, cook for another 10 minutes, cut and put some coriander out of the pot.

Method 2: First wash the carrots and dice them for later use, cut the mushrooms into cubes for later use, heat the prepared mutton, then put in the carrots, and finally put in the mushrooms, wait for the water to boil, and put the marinade out for later use. Wait for the water to boil, add the noodles, the noodles can be cooked and ready to take out of the pot, and finally stir well with the marinade, add a little coriander to garnish.

Method 3: First put the mutton in the basin and wash it with warm water, cut the walnut pieces with a knife and put it in the basin, rinse the blood and water to control the dryness and set aside. Put the wok on the fire, add the appropriate amount of chopped mutton fat, smelt the mutton fat over medium heat, heat the oil to 7-8 layers, put the green onion, minced ginger and the above ingredients into the oil pot for stir-frying, after the fragrance is fried, put in the noodle sauce, after the noodle sauce is fried fragrant and sticky, stir-fry the mutton with the control of dryness, then add flour salt, soy sauce, dark soy sauce, cooking wine, monosodium glutamate and mutton and mix well, after the mutton is red and flavorful, add an appropriate amount of open soup, simmer for 30 minutes over high heat, turn to medium heat, and simmer to half an hour after the meat is crispy and thickAfter 30 minutes, turn off the heat after seeing that the meat is red and the flavor is strong, pour the meat with the juice into the basin, add the soup and the meat when you are ready to use, sprinkle the chopped green onions and eat.

1.Tomato egg noodles. Method:

First peel the tomatoes, cut them into small pieces for later use, cut the minced shallots and garlic, beat the egg liquid, put oil in the pot and boil it until it is hot for 8 minutes, then pour the egg liquid into the pot from a high place, quickly stir it up with chopsticks, turn it over until it is golden and smooth and tender and immediately put it out of the pot for later use, pour oil into the pot, take half of the chopped green onion and minced garlic and stir-fry until fragrant, pour the tomatoes into the pot and stir-fry constantly, then pour in the previously scrambled eggs, stir-fry evenly out of the pot, and place the remaining general green onions and minced garlic on top of the tomato and egg marinade, Put an appropriate amount of peppercorns in the pot to burn the pepper oil, filter the peppercorns after burning, pour the hot oil on the top of the onion and garlic, and stir evenly when eating!

2.Egg marinade. Method:

Put a little oil in a pan, add eggs and scramble; Then pour the diced onion into the pot and stir-fry until fragrant, add light soy sauce and oil consumption after the onion is soft, and stir-fry evenly; Add the bean paste and stir-fry for a while to bring out the fragrance of the bean paste; Add chili peppers and chopped green onions before cooking, stir-fry evenly, and then put them on the plate (if you don't like spicy food, you can skip this step, or you can add mushrooms, tomatoes and other side dishes).

1. 1 pound of mutton, 1 onion, a little ginger, shallots, garlic chopped, 1 tablespoon of bean sauce, 1 tablespoon of bean drum, a little oil, salt, soy sauce, vinegar, sugar, a little pepper, a little spices, a little cooking wine, a little chicken essence.

2. Wash and cut the ingredients in the morning, and slice the lamb raw.

3. Turn on low heat and put it in the pot, add nothing, and pour in the dried mutton directly. Stir-fry directly about 8 years to ripen, and stir out the moisture contained in the mutton. Once cooked, set aside.

4. Wash the pot, put it on the pot again, and after the pot is hot, add vegetable oil.

5. After the vegetable oil boils, add peppercorns and spices to fry, and then add chopped ginger, shallots and garlic to chop. After stir-frying, add mutton, stir-fry for a while, and stew directly with water.

6. Mutton stew for about 20 30 minutes (mainly depending on the amount), open the lid, sandwich a piece of mutton to taste, whether it is cooked or rotten, you can bite, if you can't bite, then add water to stew. Until you bite.

7. After opening the lid and tasting the mutton in the mutton soup is almost cooked, then add bean sauce and bean drum if you like spicy food. I don't like spicy food, I like clear soup and don't add Lu Dan bright bean sauce and bean drum.

8. At this time, stew the mutton soup, add salt, soy sauce, vinegar and plum, sugar, cooking wine and onion, then cover the pot and cook for another 5 10 minutes. Pay attention to the amount of soup, and add more when the soup is less.

9. Okay, when adding seasonings and then stewing mutton marinade, the pot of the other stove can be boiled under the water. 5 10 minutes the water boils, and the mutton marinade here is also ready. The clear soup and red soup are made according to the taste of the family, and the lamb stewed noodles are marinated.

There is marinade in mutton stewed noodles, so how to make mutton stewed noodles?

First prepare the ingredients: lamb, potatoes, coriander, green onions, ginger, garlic, bean paste, salt, starch, soy sauce, cooking wine. Chop the meat and potatoes into dices, coriander, green onions, ginger and garlic and set aside.

Stir-fry the green onion, ginger and garlic in the hot oil until fragrant. Stir-fry the diced mutton and add cooking wine to remove the smell. Add diced potatoes, bean paste, soy sauce and coriander and stir-fry.

Add water, submerge all the ingredients, pour in starch water when the water is hot, boil until slightly viscous, and the marinade is ready.

The usual ingredients are 20 grams of Sichuan pepper, 7 grams of star anise, 4 grams of cloves, 12 grams of cinnamon, 7 grams of Sichuan version of xiong, 3 grams of bay leaf right, 10 grams of licorice, 5 grams of white cardamom, 1 grass fruit, 3 tablespoons of fine sugar, 2 green onions, 30 grams of ginger, 20 grams of garlic, 30 grams of shallots, 200 grams of salad oil, 400 grams of chili sauce, 150 grams of bean paste, 20 grams of Sichuan pepper powder, 10 grams of chili powder, 1200ml of broth, 100ml of soy sauce.

1. Prepare materials: mutton, potatoes, coriander, green onions, ginger, garlic, bean paste, salt, starch, soy sauce, cooking wine.

2. Cut the lamb and potatoes into dices, coriander, green onions, ginger and garlic and set aside.

3. Stir-fry the green onions, ginger and garlic in the hot oil until fragrant.

4. Stir-fry the diced mutton, add the cooking wine to remove the fishy.

5. Add diced potatoes, bean paste, soy sauce and coriander and stir-fry.

6. Add water, submerge all the materials, pour in starch water when the water is hot, boil until slightly viscous, and the brine will be ready.

The mutton marinade method for mutton stewed noodles is as follows:

Ingredients: 20 grams of Sichuan pepper, 7 grams of star anise, 4 grams of cloves, 12 grams of cinnamon, 7 grams of Chuanxiong, 3 grams of bay leaves, 10 grams of licorice, 5 grams of white cardamom, 1 grass fruit, 3 tablespoons of fine sugar, 2 green onions, 30 grams of ginger, 20 grams of garlic, 30 grams of shallots, 200 grams of salad oil, 400 grams of chili paste, 150 grams of bean paste, 20 grams of Sichuan pepper powder, 10 grams of chili powder, 1200ml of broth, 100ml of soy sauce

Method:1Put all the herbs into a cotton braised bag, and then use cotton thread to trap it, which is the spicy pot braised bag.

2.Crack the green onion, ginger, garlic and dried shallots with the back of a knife and then chop them for later use.

3.Heat a wok and stir-fry the salad oil over low heat until the ingredients of Method 2 are slightly browned, then add chili sauce and bean paste and continue to stir-fry over low heat until the aroma is burnt.

4.Add Sichuan pepper powder and chili powder to the pot of method 3, stir-fry a few times, add broth, soy sauce, fine sugar and spicy pot marinade, first turn to high heat and boil, then turn to low heat and cook for about 15 minutes, until the fragrance comes out, scoop up all the ingredients with a colander, and leave it as braised marinade.