White boiled mutton recipe and ingredients, white water mutton recipe

Ingredients: 500 grams of lamb.

1 radish.

Wine. 3 scoops.

4 slices of ginger and 2-3 slices of green onion.

Half a head of garlic.

Cinnamon. 1 3 pieces.

Star anise: 2 pcs.

Light soy sauce 2 scoops.

1 spoonful of salt and 1 spoonful of dark soy sauce.

Two spoonfuls of white wine.

Two tablespoons of white vinegar.

The preparation of lamb stew in clear water.

Lamb is bought and washed, unloaded, and it is best to use the leg of lamb to taste good (ignore the axe and hammer ......).）

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Cut shallots, ginger and garlic as shown in **?

Two bay leaves. Two whole star anise.

A small cut of cinnamon.

Kitchen knife (chop meat and chop vegetables cannot be cooked!! Because it is not cooked) <>

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Prepare light soy sauce, cooking wine, dark soy sauce, white vinegar and white wine, appropriate amount.

The bottle cannot be cooked!! Because the bite can't move).

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Stack the meat and spread it all over the bottom of the pot to leave a gap.

Throw the spices (throw them in the pot is not a trash can!!

Add an appropriate amount of liquid seasoning, and when it boils, you can add it if you can't taste it enough....Don't think it's impossible to add enough at once.

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Add mineral water must be cold (ice can be, but not hot), not over the meat, remember.

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Cook over high heat until pictured! Don't panic when you see this! Skim off the foam! Fill the soup (hot water!! Do not add cold water!! After adding the soup, turn the heat to low, and wait until the soup is boiling to taste and taste anything, except salt!

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Wait until that's done, cover the pot and cook until it's done! After adding chunks of carrots! When the carrots are soft, add salt!! It's OK to cook for 20 to 40 minutes!!

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Tips: All parentheses should be carefully observed!! Because the experiment tests the truth!!

As for the use of water, it is an empirical experience, if the lamb is stewed in cold water, the meat is more likely to be soft and rotten, and the salt is added because the meat will become bad if it is added too early, and it will be ...... rottenOthers are casual, the taste is mixed by yourself, and you can add whatever you like, and you can add anything that is not toxic or harmful!

Ingredients: 300g mutton, 250g of oily wheat cabbage, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of chili oil, four small pieces of frozen tofu, appropriate amount of coriander, appropriate amount of sesame oil.

1. Put the mutton in a pot with cold water.

2. Bring to a boil, skim off the foam, and add green onion and ginger.

3. Add light soy sauce and cooking wine.

4. Add the oyster sauce.

5. Wash the lettuce and cut it into two sections with a knife.

6. Add chili oil.

7. Add frozen tofu.

8. After the frozen tofu is cooked, add an appropriate amount of salt to the oily wheat cabbage.

9. Finally, add the ingredients.

Ingredients: fresh lamb, ginger, garlic, coriander, salt.

Method: Wash the fresh lamb and cut it into 4 large pieces suitable for the pan; Crush the ginger and garlic; Chop the coriander finely and set aside; Bring boiling water to a boil in a saucepan over high heat, add the lamb, ginger, garlic and salt; Cook over medium heat for 50 minutes, remove the lamb from the pot and let it cool naturally and then put it in the refrigerator for 30 minutes; Thinly slice the lamb into a platter and sprinkle with garlic and coriander.

Put the mutton in a pot, boil the water and beat off the blood foam. Put ginger, peppercorns, cumin, and salt on it! Don't put other seasonings, it's easy to cover up the original fragrance of mutton! It's simple for you to give it a try!

Mutton is stewed in water, add green onions, ginger, star anise, salt, and monosodium glutamate.

Ingredients: 400 grams of green onions, 100 grams of ginger, 100 grams of garlic (white skin), 15 grams of Sichuan pepper, 15 grams of star anise, 50 grams of salt, 15 grams of monosodium glutamate, 1000 grams of sesame paste, 300 grams of chili oil.

How to make it: 1.Wash and cut the tender mutton, put it in a pot of clean water and bring it to a boil over high heat, skim off the foam, and then add green onions, ginger, garlic, peppercorns, and ingredients to remove the fishy smell. Switch to low heat and simmer until it is cooked and rotten, add refined salt and monosodium glutamate to adjust the taste.

2.Remove the cooked mutton, cut it into slices or small pieces, divide it into a bowl, pour in the original soup of the stew, add some thin sesame sauce and chili oil or chili noodles, and mix well.

Soak the mutton for a few hours to clean the blood water, boil in a pot under cold water, skim off the foam, add green onion and ginger star anise, turn off the low heat and simmer for half an hour. If there is only a small amount of blood flowing out, turn off the fire, do not open the lid, cool it naturally, remove the solidified slick oil on the surface of the soup, and then boil and turn off the fire. Cool, remove and serve.

Cooking for too long will shrink, generally a pound of meat can cook half a catty to six taels of cooked meat, according to the above method can be cooked more. If the lamb is filled with water, then it shrinks even more.

First, it is best to choose lamb belly with a little fat, and then prepare light soy sauce, sesame oil, or garlic or salt and pepper or other seasonings. Wash the lamb.

Second, cut the mutton into pieces, as for how big the cut is, it depends on how you eat it, if you eat it directly, it is recommended that the size of one bite is enough, if you still want to process it, cut it a little bigger; Then blanch the sliced lamb in a pot and skim off the blood foam.

Third, then wash the blanched lamb and then put it in the electric pressure cooker.

Then add water to the pot, here it is recommended that you add mineral water or purified water, so that the mutton soup and mutton will taste better.

Finally, it should be noted that the ratio of water to meat should be grasped well, generally the water does not pass the mutton, and then start the meat program of the electric pressure cooker, and then sit and wait, after pressing, take out the mutton, and dip it with your favorite sauce while hot, very satisfied!

The marble practice of white water mutton can be found on the Internet and can be made a lot.

I especially like to drink mutton soup, and I often cook mutton soup at home in winter, without adding other condiments, the original taste is very good, and I will share my practice below.

2 catties of mutton, 2 catties of mutton bones, appropriate amount of ginger slices, appropriate amount of green onions, appropriate amount of cooking wine, appropriate amount of edible salt, appropriate amount of chicken powder, half a catty of old tofu.

First of all, prepare the ingredients, 2 catties of mutton, 2 catties of mutton bones, an appropriate amount of ginger slices, an appropriate amount of green onions, an appropriate amount of cooking wine, an appropriate amount of edible salt, an appropriate amount of chicken powder, and I also paired it with half a catty of old tofu.

Cut the mutton, cut it into large pieces, I didn't chop the lamb bones and cook it directly, then cut the ginger into slices, cut the green onions into sections, and cut the tofu into pieces as much as possible to make them slightly larger.

Add an appropriate amount of cold water to the pot, then pour the chopped mutton and lamb bones into the pot, add an appropriate amount of ginger slices, green onions, and add an appropriate amount of cooking wine to bring to a boil.

After the heat boils, use a spoon to skim off the blood on it, simmer for 1 hour, then add the chopped old tofu, continue to simmer for 3 minutes, add a small amount of salt and chicken powder.

Because I mainly drink soup, I add less salt, and this can be added according to personal preference.

The method of boiling mutton in white water is as follows:Tools Ingredients: 250 grams of mutton slices, 250 grams of Chinese cabbage, boiled meat, coriander, salt, pepper, cooking wine, pot, bowl ruler.

1. Add salt and pepper to the lamb slices.

2. Add cooking wine, stir evenly and marinate for a while.

3. Wash the Chinese cabbage and cut it into pieces.

4. Pick and wash the coriander and chop it.

5. Add water to the pot to boil the meat, add an appropriate amount of water and bring to a boil.

6. Put the Chinese cabbage into the pot and cook it, then remove it.

7. Put the lamb slices into the pot and remove them after cooking.

8. Put the Chinese cabbage and mutton in a container.

9. Sprinkle with loose coriander, pour in the soup and enjoy.

Summary. Hello dear! How to cook mutton in white water is delicious and simple The method is as follows: Step 1, buy the lamb leg meat and wash it, soak it for a while, and let it go to the blood water.

Hello dear! How to cook mutton in white water is delicious and simple The method is as follows: Step 1, buy the lamb leg meat and wash it, soak it for a while, and let it go to the blood water.

Step 2: Put the meat pieces in the soup pot and add water.

Step 3: Ginger is broken and set aside.

Step 4: Blanch the water and remove the blood foam.

Step 5: Re-rinse.

Step 6: Add enough water to the soup pot and add ginger cubes.

Step 7: Add the meat pieces.

Step 8: After the lid is boiled, change the heat to low and simmer for about 40 minutes, so that the meat can be easily poked through by chopsticks

Step 9: Add MSG and salt to the dried chili noodles.

Step 10: Add the coriander and shallots, stir well, and serve as a dry dish.

Step 11: Delicious, non-greasy white water mutton.

Step 12: Served with dried chili saucer is very delicious