How to make lamb delicious! , only to have nutrition to the menu in detail!

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 12Put the chopped white radish pieces into a 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 in 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 foam, and cook 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.

The best way to cook mutton is to wash the mutton, remove the bones and skin, remove the tendons, cut it into large slices 12 cm long and 2 cm wide, and put it in a basin for later use. (2) Put the soy sauce, marinated shrimp oil, sesame paste, chili oil, etc. in a small bowl, and put the fermented bean curd juice and leek flowers in a small dish.

3) When eating, add chicken broth or water to the hot pot, and when the soup in the pot boils, use chopsticks to hold the mutton and blanch it in the pot (about one or two minutes), and when the meat slices are gray-white, they are clamped out and dipped in various seasonings to eat. The slices of meat should be eaten as they are slived. Finally, put the spinach and soup vermicelli in the pot, and when the spinach is cooked, add refined salt and monosodium glutamate, and then eat it with the vegetable and soup.

Ingredients: 500 grams of lamb.

Excipients: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of wet starch, appropriate amount of cumin powder, appropriate amount of cumin grains, appropriate amount of minced garlic, appropriate amount of chopped green onion, appropriate amount of cooked sesame seeds.

Steps to make cumin lamb tenderloin.

1. Wash the lamb and cut it into slices.

2. Add some salt, cooking wine, and wet starch to marinate for about half an hour.

3. Heat oil in a pot, add minced garlic and cumin and stir-fry until fragrant.

4. Add the mutton and stir-fry until it changes color.

5. Add less soy sauce to taste.

6. Add cumin powder and stir-fry well, and finally sprinkle some chopped green onion and cooked sesame seeds to get out of the pot.

Cumin lamb loin is a common dish, especially in barbecue restaurants, there are many people who like to eat it, his nutritional value and efficacy will not be lost, but such a combination will make their respective values can be preserved.

Precautions. 1. It is best to use lamb hind leg meat or lamb tenderloin to make this dish, where the meat is tender and suitable for stir-frying.

2. Marinating mutton with cooking wine and wet starch will make the meat more tender, and some recipes use egg whites to marinate, I think the fried ones marinated with egg whites are slightly inked, so I still like to use wet starch.

3. Although cumin powder and cumin grains are the same seasoning, one thing is that the taste of the two is different, and you can choose according to your own style and taste.

Method 1. Ingredients: 700 grams of mutton, 250 grams of Chinese cabbage, 1 carrot.

Seasoning: green onion, ginger slices, wild pepper, rock sugar, light soy sauce, Sichuan pepper, star anise, salt and appropriate amount.

Steps: 1. We first pour some oil into the wok, heat it, and then fry the green onions, star anise, ginger slices, peppercorns, and wild peppercorns over low heat until fragrant.

2. Then put the mutton into the fried oil, then put in the rock sugar and light soy sauce, add an appropriate amount of water and boil, and cook until the mutton is medium-cooked.

3. Then cut the carrots into hob pieces, put them in the pot, cut the cabbage into slices and put them in the pot, and put the wok on the electric stove while burning and eating.

Practice 2. Ingredients: half a leg of mutton, 1 white radish.

Excipients: ginger slices, cinnamon, star anise, Sichuan pepper, red pepper, bay leaves, rock sugar, garlic cloves, green garlic, two pot heads, salt, dark soy sauce, light soy sauce, chicken essence.

Steps: 1. After we heat the iron pot, pour in an appropriate amount of cooking oil, and then put ginger slices, bay leaves, cinnamon, red pepper, peppercorns, and star anise into the stir-fry to make it fragrant.

2. Then pour the mutton into the pot and fry it a few times, pour in some second pot heads, cover the pot and simmer for a while, then pour in enough water, bring to a boil.

3. Then open the lid and continue to cook for 10 minutes, then skim off the foam, and then condense some milk in the second pot, add some light soy sauce, dark soy sauce and rock sugar.

4. Then stew over low heat for about 1 hour, cut the radish into hob pieces, put it in the iron pot, and then add an appropriate amount of salt to stew the radish thoroughly.

5. Then put the pot on the fire and heat it, pour in an appropriate amount of cooking oil, and then put the garlic cloves and green garlic seedlings in, and after the fragrance bursts, pour the contents of the iron pot into the pot.

6. Then put the lid on the pot, cook it over low heat for a few minutes, then open the lid of the pot, then thicken the soup over high heat, pour in the appropriate amount of chicken essence to enhance the freshness, and when the soup becomes thick, you can turn off the heat and sprinkle some green leaves of green garlic seedlings.

7. Then cover the pot and simmer for 1 minute.

Fried mutton with green onion is the most common way to eat mutton, we need to prepare the ingredients, an appropriate amount of mutton, we need to prepare two green onions, a spoonful of crushed garlic, an appropriate amount of light soy sauce, three spoons of starch, an appropriate amount of sugar, a small amount of Sichuan pepper powder, an appropriate amount of salt, a small amount of cooking wine, and an appropriate amount of aged vinegar. First of all, we must clean the prepared mutton, we remove all the blood stains on the mutton, and then choose to use warm water to clean the mutton several times repeatedly to confirm that the mutton is all clean, and then it can be fished out. After taking it out, you need to put it in a bag, put it in the refrigerator, and freeze it for half an hour.

Wait until it's almost hard to freeze. This will make the lamb easier to cut.

After that, we take out the lamb and cut it into large slices and set it aside. After removing the roots of the green onions. Cut the remaining green onions into green onion pieces and set aside.

We need to put the cut mutton directly into the bowl, add an appropriate amount of peppercorn powder to the bowl, and also need a small amount of light soy sauce, an appropriate amount of starch stirred, and marinate for about ten minutes to remove the smell of the mutton. Pour an appropriate amount of oil into the pot, and when the oil is burned to seven or eight percent hot, we put the marinated mutton directly into the oil pot, stir-fry for a while, then turn to medium heat and start to stir-fry slowly, see that the mutton begins to change color, and you can take it out when it is fried.

After taking it out, we control all the oil in the lamb and set it aside. Then pour an appropriate amount of oil into the pot, when the oil is burned to eighty percent hot, add crushed garlic and green onions to stir-fry, and when the fragrance is stir-fried, you can put the mutton slices that we fried before into the oil pot together, continue to add a small amount of sugar in the pot, and also need an appropriate amount of cooking wine, a small amount of balsamic vinegar and an appropriate amount of salt to taste, stir-fry for a minute on high heat and you can eat it out of the pot.