Lamb simple recipe, lamb simple recipe

Codonopsis simmered mutton.

The main raw materials are 1000 grams of mutton (fat and lean), 5 grams of codonopsis, and 25 grams of ginger.

Material: Ingredients.

1000 grams of lamb (fat and lean).

Excipients: 50 grams of lotus root.

Seasoning. 5 grams of Codonopsis, 25 grams of ginger, 10 grams of star anise, 10 grams of salt, 10 grams of green onions, 50 grams of cooking wine.

How to make:1Cut the mutton into walnut pieces, wash it with water, fill the human sand jar with boiling water, pour in water (1500 ml), and ginger slices, green onions, refined salt, cooking wine, codonopsis, and ingredients together into the altar and boil it, seal the mouth of the altar, move the slight fire for 4 hours, until the juice is thick and the meat is rotten, open the seal and add lotus vegetables and simmer thoroughly, remove the green onion, ginger, and the big ingredients can be served.

2.When it is served, it is served together with the sand jar, and when this dish is eaten in winter, it is necessary to have a charcoal stove under the sand jar to keep the dish boiling and hot.

This dish is made of fatty lamb kidney nest meat, with Codonopsis, which is rich in nutrition and has a certain therapeutic function. Simmering in a sand jar is even more fragrant. The waist and loin of the sheep are old, and there are many connective and fibrous tissues.

No soup and seasoning can be added to the simmering process, so as to maintain the original flavor and highlight the characteristics of the simmering dish.

Lamb nutritional value:

1.Lamb is rich in protein, which is higher than pork beef.

3.Mutton has a unique smell, mainly because the fat contains the component of calcareous carbon, after the fat is removed, the mutton will no longer have a smell.

The easiest and easiest way to learn mutton is to stew, blanch the mutton in a pot under cold water, immediately remove the snow foam from the pot, add cold water and clean the mutton together with the pot to stew, add the appropriate amount of ginger, the right amount of pepper, after boiling for half an hour, turn to low heat and simmer until soft, and then add pepper out of the pot, so that the mutton has no mutton smell.

Grilled lamb chops. Materials.

1000 grams of lamb ribs; 10 small potatoes; 10 garlic stalks; 1 onion; 1 handful of coriander; 1 piece of ginger; 1 handful of shallots; 1 small handful of Sichuan peppercorns; cumin grains; Paprika; black peppercorns; light soy sauce; Shaojiu; Salt.

Method. Take a wok and stir-fry the salt and then add the peppercorns, and stir-fry together; Wash the lamb waki, poke a number of holes on each side with the tip of a knife, put it in a basin, add fried salt and peppercorns, add light soy sauce, Shao wine, ginger slices, green onions, coarse onion shreds, and coriander, knead evenly, put it in a crisper box, put it in the refrigerator, and marinate for 48 hours.

After an hour, take out the lamb and put it in a basin, roll out the cumin grains with a rolling pin, and put them in the basin together with the paprika and peppercorns.

Rub evenly and beat several times, then let stand for 2 hours.

Preheat the oven to 190 degrees; Attach a layer of tin foil to the bottom of the baking tray (leave the amount to be wrapped); Place the onion and parsley used to marinate the lamb chops on the bottom of the baking sheet.

Place the lamb chops, raw potatoes and peeled garlic on a baking tray and pour the marinade evenly.

Wrap the lamb chops tightly with tin foil.

Place the baking tray in the oven, medium, top and bottom, 190 degrees, and bake for 50 minutes.

Remove the baking sheet, remove the top layer of foil, put it back in the oven, bake at 200 degrees for 40 minutes (take it out once halfway through, turn it over) and make the surface color and crispy.

Make lamb in clear soup.

Ingredients: 150 grams of lamb chops.

Seasoning: 5 grams of ginger, 5 grams of Huang's Weihao, 5 grams of cooking wine, 1 gram of chicken powder, 2 grams of salt.

Steps: 1. First cut the ginger into strips.

2. Then put water in the pot, add the lamb chops, blanch to remove the blood foam.

3. Then put water in the pot and bring to a boil over high heat.

4. Finally, pour in the lamb chops, astragalus, angelica, ginger strips, Lakai wine, chicken powder, salt, and stew for an hour.

Ingredients: lamb slices, green onions, ginger shreds, salt, chicken essence, garlic slices, vinegar.

Method:1Cut the green onions into slightly wider hob segments. Spare.

2.Pour the oil on high heat Heat the pot Pour in the meat slices and stir-fry until slightly discolored Add shredded green onions, salt, chicken essence, stir-fry until ripe and serve hail Finally, when it is almost out of the pot, add the garlic A little vinegar is OK

ps: It is very important to make this dish The heat must be high and the pieces are fried I poured a little bit of laba vinegar instead of garlic and vinegar before the final out of the pot The taste is also very good The mutton slices should be slightly thicker This way it is delicious to fry It is delicious Hehe wantonly take it.

Lamb stewed with potatoes.

Ingredients: 200g of lamb shank; 3 potatoes (medium); a pinch of ginger; 2 cloves of garlic; a spoonful of Sichuan peppercorns; light soy sauce; a spoonful of Pixian bean paste; a spoonful of cooking wine; a spoonful of cornstarch; Oil; Green onion grinding with dandan.

The lamb leg meat is stewed and tender and delicious, but it needs to be marinated first, cut the lamb leg into small pieces, and then marinate with a spoonful of cooking wine, a spoonful of cornstarch, a spoonful of light soy sauce, and a little oil to set aside.

Cut the potatoes into 2cm pieces and slice the ginger.

Heat the pan, put a little oil, after the oil is 7 hot, put in the peppercorns and fry until fragrant, remember to slow the heat and don't paste the pot. After there is a fragrance, I take out the peppercorns, and do not need them.

Add ginger slices and stir-fry until fragrant, then add a spoonful of Pixian bean paste, stir-fry the red oil, and then put the marinated lamb leg meat into high heat and stir-fry.

Then put in the potatoes and stir-fry a few times, then put in the water that almost covers the potatoes, cover and simmer, but do not sell the disturbance and cover it completely, so that the mutton taste will be dispersed, and there will be no smell.

Simmer over medium heat until the soup is almost complete, add a spoonful of light soy sauce and start stir-frying. When the soup is thick, you can start the pot.

Lamb meatball soup.

Materials. Fresh and tender leg of mutton (fat and lean about 37 open); 2 teaspoons of peppercorn water; 3 teaspoons of green onion and ginger water; 2 teaspoons cooking wine; light soy sauce teaspoon; 1/2 teaspoon of salt; 2 teaspoons of cornstarch; a few drops of sesame oil; one egg white; Coriander; Sliced white radish or winter melon.

Method. Fat and thin fresh and tender lamb leg meat (fat and thin about three or seven open), chop the filling, put 2 teaspoons of pepper water, 3 teaspoons of green onion and ginger water, 2 teaspoons of cooking wine, light soy sauce, half a spoon of salt, 2 teaspoons of cornstarch, a few drops of sesame oil, stir well, beat into an egg white and continue to stir, add a small amount of water and stir (1 catty of meat filling with water is about 3 taels or so), and the rolling shed is pressed in one direction each time until it forms a ball and does not stick to the basin, and it stands for a while.

Wash the parsley and cut into sections for later use.

Stir-fry the green onion and ginger until fragrant, stir-fry the white radish slices or winter melon slices, choke in a little pepper water and light soy sauce, stir-fry twice, add water and bring to a boil.

Turn to medium heat, add meatballs, add salt to adjust the soup flavor, boil over high heat, float without disturbing foam, drop a few drops of sesame oil, put it in a pot, and sprinkle coriander.

Cut into pieces, blanch with water, heat the pot with oil, fry the meat until fragrant, add water and simmer for 30 minutes, add white radish pieces and cook for five minutes, add salt, and monosodium glutamate out of the pot.

A simple recipe for mutton: stewed mutton

Material:

Hind legs, other bone-in lamb, potatoes, green radish, carrots, green onions, ginger, Sichuan peppercorns, white pepper.

Method.

1.Put the leg of lamb into the soup pot through boiling water, add an appropriate amount of water, add an appropriate amount of pepper (those who are afraid of eating pepper can be wrapped in gauze, and pepper can remove the smell of mutton very well) and heat it over high heat.

2.The lamb is stewed while the other ingredients are processed. Cut the green onion into sections, cut the ginger into large pieces and crush them, peel the radish and cut it into large pieces.

3.It is best to shoot the ginger very crumbly, so that the ginger juice can be boiled out, and the soup will be slightly spicy when absorbing the ginger juice, which is cold and delicious.

4.Add all ingredients to the soup, bring to a boil over high heat, remove foam, turn to medium-low heat and simmer slowly, at least 1 minute.

5.Add salt and white pepper and some coriander.

A simple recipe for mutton: braised lamb leg stewed with potatoes

Material:

Lamb shank, red pepper, peanut oil, garlic cloves, soy sauce, wet starch, refined salt, monosodium glutamate, sesame oil, green onion, ginger.

Method.

1.Scrape and wash the lamb, put it in a pot of clean water, and add the green onion. Ginger. Cook the lamb until 8 mature, remove it. Let cool and cut into 4 cm cubes.

2.Add peanut oil to a wok and stir-fry the red pepper slices first. Garlic slices, then add the mutton, pour in 250g of the original soup of the boiled mutton, add salt, soy sauce, and wait until the soup will thicken. Put monosodium glutamate, thicken, and drizzle sesame oil.

A simple recipe for mutton: roasted lamb with carrots

Material:

Lamb, carrots, cooking wine, soy sauce, sugar, salt, ginger slices, dried chilies, cloves, cumin, orange peel.

Method.

1. Wash the mutton and cut it into pieces, put it in a pot of boiling water and blanch, then take it out to control the water; Wash the carrots, peel them and cut them into hob pieces.

2. Heat the wok, pour in an appropriate amount of oil, first stir the dried chili, ginger slices, cloves, cumin and orange peel, then put in the mutton, pour in cooking wine, soy sauce, sugar, salt and stir well.

3. After the mutton is colored, pour an appropriate amount of water over the mutton, simmer for more than an hour, turn to low heat and simmer for about an hour after boiling.

4. After an hour, pour in the carrots and continue to simmer until the soup thickens and the carrots are soft and ready to be removed from the pot.

Ingredients: 250 grams of mutton slices, 1 green onion and green onion, 3 slices of ginger, 3 grams of salt, 1 gram of white pepper, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, half a tablespoon of starch, 1 tablespoon of sesame oil, 4 grams of sugar.

Steps: 1. Prepare the ingredients: lamb slices:

250 grams, green onions: 1 spine, ginger: 3 slices, salt:

3 grams, white pepper: 1 gram, soy sauce: 2 spoons, cooking wine:

2 scoops, starch: 1/2 scoop, sesame oil: 1 scoop, sugar:

Next to this Xun 4 grams.

2. Clean the mutton slices after thawing, add salt and white pepper to marinate for 10 minutes after drying the water. Pour the other seasonings into a bowl and stir well, mix the juice in the bowl and set aside.

3. Wash the green onions and cut them into oblique knife sections. Add a little oil to the pot, stir the green onion until fragrant, and set aside. Don't fry the green onions too old, as long as the fragrance of the green onions can be made, the purpose of stir-frying the green onions in advance is to shorten the time of frying as much as possible and maintain the tender taste of the mutton.

At this point, sprinkle a little dry starch on the meat slices and grasp well.

4. Restart the pot, boil the pot with ginger shreds, and when the oil is hot and the smoke comes out, pour in the mutton slices and stir-fry quickly over high heat.

5. When the color of the meat slices turns from red to white, pour in the green onions.

6. Cook the round juice in a bowl, stir-fry quickly, and turn off the heat immediately after evenly.

7. Finished product. <>

Mutton is an ideal home-cooked dish in winter, mutton can warm up for deficiency, replenish and benefit qi, appetizing fitness, benefit kidney qi, nourish gall and eyes, cure deficiency and cold, five labor and seven injuries, and its practice is also distinctive. Below I have brought you the home-cooked recipe of mutton, I hope it will be useful to you.

Fried lamb with green onions:

Ingredients: oil, salt, green onions, shallots, ginger, garlic, soy sauce, sugar, starch.

Method: 1. After slicing the mutton, add the ingredients of shallots, ginger, garlic, soy sauce, salt, sugar and starch, and stir well.

2. Cut the green onions diagonally from the middle and cut them into large sections, put them in the pot and fry them quickly to bring out the fragrance, add salt, pour them out, and set aside.

3. Pour oil into the pot, stir-fry the marinated mutton until the mutton turns golden brown, pour the fried green onions, and stir-fry for another 5 minutes.

Steamed lamb:

Ingredients: vegetable oil, salt, 100g rice flour, 10g bean paste, 5g cooking wine, 5g sugar, 5g pepper powder, 3g monosodium glutamate, 3g ginger rice, 3g coriander.

Method: 1. Slice the mutton and chop it.

2. Stir the mutton with rice flour, bean paste, sugar, pepper powder, monosodium glutamate, salt and ginger rice, and marinate for 30 minutes.

3. After boiling water, spread the marinated mutton in a bowl and mix well, put it in the pot, and steam it over high heat for about 1 hour.

4. After steaming, take it out, then use a flat plate to buckle it upside down on the bowl, turn the bowl over, and then sprinkle with peppercorn powder and coriander.

Turnip and mutton in a pot.

Ingredients: lamb, round radish, salt, ginger, garlic, light soy sauce, water, shallots, vegetable oil.

1.Wash the white radish, peel it and cut it into petals.

2.Finely chop the ginger, chop the shallots, finely chop the garlic, put vegetable oil in a pan and sauté the minced ginger and garlic until fragrant.

3.Stir-fry the mutton, after it changes color, put in the radish, put the shallots, put in the appropriate amount of water, and cover the lamb and radish.

4.After boiling over high heat, add light soy sauce to color, add chicken essence and an appropriate amount of salt, and wait for the juice to be put on a plate.

Lamb stewed eggplant.

Ingredients: mutton, eggplant, green onion, ginger, garlic, coriander or fennel, seasoning, Sichuan pepper, soy sauce, salt, appropriate amount of oil.

1.Cut the lamb into thin slices, wash the eggplant and remove the stems and cut into hob pieces. Shred the green onion and ginger, slice the garlic, wash the coriander or fennel and cut into 1 cm long pieces.

2.Put oil in the pot and heat it, add the mutton slices and stir-fry a few times, add shredded green onions, shredded ginger and garlic slices, then put in the eggplant pieces, stir-fry a few times, add soup, increase the ingredients, Sichuan pepper, soy sauce, salt, turn once, then boil, boil the pot for 5-7 minutes, put in coriander or fennel segments, monosodium glutamate.

The home-cooked preparation of lamb is as follows:Ingredients: lamb shank, salt, cumin powder, chili powder, sesame seeds, oyster sauce, soy sauce, pepper, buried starch, sugar, cooking oil, toothpicks, etc.

1. Prepare the required ingredients and cut the lamb leg into cubes.

2. Put it on a plate, add oyster sauce, pepper, cumin powder, a little salt, cooking wine, soy sauce, sugar, marinate for 10 minutes, and then add starch to grasp well.

3. Wear diced meat on toothpicks, wear 2 or 3 diced meat pieces for each toothpick, and wear the rest as usual.

<>5. Fry the meat skewers until golden brown, remove the oil, pour out the oil in the pot, put in the fried toothpick meat, add chili powder and sesame seeds and stir-fry evenly, and put them on a plate.