How many ways to eat lamb in winter, which one do you prefer?

In the cold winter, it is a good time to eat mutton, and eating mutton often in winter can nourish qi and replenish deficiency, promote blood circulation, and play a role in warming up the body. There are many ways to eat mutton, there are stir-fried, stewed, shabu-shabu and so on, the following will introduce you to the different ways of mutton, eat mutton in winter, there is always a way to eat suitable for you.

1. Stew, stew, steam: original flavor.

This way of eating can ensure that the nutrients are not lost to the greatest extent, and the nourishing effect is the best. When stewing the soup, first use some lamb leg bones and backbone bones to simmer for half an hour to make milky white soup, remove the soup bones, and then put the washed mutton into the pot.

500 grams of mutton, 150 grams of Huaishan (yam), more than a dozen wolfberries, ginger, green onions, pepper, Shao wine, and salt.

Method:1Wash the mutton and cut it into pieces, put it in a pot of boiling water, and remove the blood;

2.Wash the ginger and shallots, crush them with a knife and set aside;

3.Soak the water of Huaishan slices and put it in the pot with the mutton, put in an appropriate amount of water, put the ingredients into the pot, boil over high heat, and simmer until it is cooked and rotten, and put the salt before it comes out of the pot.

This Huai goat meat and wolfberry soup is especially suitable for office workers who have been tired for a year. It is worth reminding people with yin deficiency who have dry mouth, dry stools, fear of cold and heat, and poor sleep; Acne.

As a Northwesterner, beef and mutton is an important type of meat in daily life, even more than large meat. You can continue to eat mutton in winter.

1.Kebabs. In winter, it's cold and you can't sit at an outdoor beer stall to drink beer, but you can sit and eat it in an indoor shop, and the roast lamb tendons, lamb tripe, lamb tendons, lamb trotters, lamb kidneys, etc., are all delicious.

2.Bring the lamb to a boil. In the northwest, it is not too delicious to eat boiled mutton in winter, and most of the boiled pot will choose fresh-cut meat, and then stick to the bowl prepared by sesame paste and chili oil, which will definitely make your whole body refreshed.

3.Stir-fry lamb calves. This is mainly made by shaving the lamb into a mutton roll and stir-frying it with cumin and other seasonings, which is particularly delicious. The main noodle dish is white leather noodles.

4.Lamb dough sheets. Mutton can also be made into mutton noodles, because it is relatively cold in winter, and mutton is a hot food, so it is processed into a bowl of hot mutton noodles with soup, which will make you warm and dry outdoors.

5.Hand finger lamb. This is the most basic method, but it is very delicious, sticking to the pepper salt and other spices on the petals, and a bite of meat and a mouthful of the sauce, it can make you out of the body.

Lamb meatballs.

In winter, you can eat mutton meatballs, and you can eat mutton, and you can drink soup, which warms up your body and heart.

Lamb dumplings recipe.

Main ingredient. 100 grams of lamb red meat, 1 egg white, cucumber slices.

Classify. Soups. Taste. Fragrant.

Accessories. Soy sauce, Shao wine.

How to make it: 1.Chop the mutton into meat puree and put it on a plate, add egg white, soy sauce, Shao wine, noodles, green onions, ginger and stir up, put 5 grams of water in three times and stir up;

2.Add water to the scoop, turn the heat to the pot, squeeze the meat into small balls and put it in the pot to soak through;

3.Skim off the foam, add soy sauce, cucumber slices, monosodium glutamate, Shao wine, and pour it into a bowl.

Lamb meatballs.

Lamb is the most nourishing in winter, and there are many ways to eat it. For example, mutton soup, roasted whole lamb, grilled lamb chops, braised mutton, mutton cake and so on. Among them, my favorite is the braised lamb.

How to make braised mutton:

1.Cut the lamb into pieces about 3 cm square, sprinkle with salt, pepper and flour, fry them in oil on a flange plate, spray them with wine and spicy soy sauce, and simmer them in a pot for 2 to 3 minutes.

2.Cut the onion into cubes and fry the yellow garlic in oil, fry the minced garlic slightly, add tomato sauce and boil thoroughly, put in the oil sauce to melt, pour it into the pot together, add an appropriate amount of water (the water surface is level with the mutton), add salt and pepper after boiling, cover and simmer, simmer, and put the green beans into the lamb stewed until eight ripe. When serving, put the tomato cubes in the sauce and roll them briefly before serving.

The first is to stir-fry the mutton pot.

Ingredients: lamb, Sichuan pepper, light soy sauce, rock sugar, garlic, ginger slices, cooking wine.

Specific steps: 1) Heat the oil, add ginger slices and garlic and stir-fry until fragrant, add mutton and light soy sauce, and continue to fry the cooking wine for a while.

2) Pour the fried mutton and all the ingredients in the pot into the casserole, add a little rock sugar and water and simmer for about an hour, during which the pot should not be burned dry.

The second is stir-fried lamb with cabbage.

Ingredients: 200 grams of lamb slices, 250 grams of cabbage, oil, green onions, ginger, garlic, bean paste, sugar.

Specific steps: 1) Tear the cabbage into small pieces, wash and control the moisture. Shred the green onion and ginger, and crush the garlic for later use.

2) Put oil in the pot, when the oil temperature is hot, put in Pixian bean paste and fry the red oil, add green onions, ginger, and minced garlic to fry the fragrance, and then put in the mutton slices to fry the mutton to change color, and put in the cabbage. Stir-fry a few times over high heat, add sugar, stir-fry evenly, and you can get out of the pan.

The third type, fried mutton with shiitake mushrooms and green peppers.

Ingredients: mutton, green pepper, shiitake mushrooms, garlic, ginger, light soy sauce, cooking wine, salt, chicken essence, sesame oil.

Specific steps: 1) After the mutton slices are thawed, add salt, pepper, starch, mix well and marinate for a while.

2) Shred the green pepper, slice the garlic, and mince the ginger.

3) Shred the mushrooms, blanch them in boiling water, and then dry them for later use.

4) Take a bowl and add light soy sauce, cooking wine, salt, chicken essence, sesame oil and a little boiled water to a bowl of juice, stir well and set aside.

5) Put a little oil in the pot, put in the pepper and dried chili pepper when the oil temperature is hot, stir the pepper and chili pepper after fragrant, take out and throw away, then put the minced ginger and garlic slices into the mutton slices and fry to change color, add shredded mushrooms and green peppers, stir-fry evenly.

The first course: fried lamb with green onions.

Fried lamb with green onions is a very famous Beijing dish. The mutton is tender and smooth, not greasy, and has an endless aftertaste after eating.

How to make it.

Step 1: Prepare the ingredients. 300 grams of lamb, 2 green onions, a few corianders.

Step 2: Remove the fascia from the lamb and cut it into large slices against the texture. Cut the green onion into 4-5 cm shreds with an oblique knife, and cut the parsley into 4-5 long pieces. (If you want the lamb to be tender, you must remove the fascia and then cut it against the texture, which is very important, otherwise it is easy to bite and not move).

Step 3: Add 2 tablespoons of light soy sauce and 1 tablespoon of cornstarch to the lamb, grasp well and marinate for 10 minutes.

Step 4: Pour an appropriate amount of oil into the pot, when the oil temperature is hot, put the mutton into the pot, quickly break up the mutton over high heat, until the mutton changes color, drain the oil and set aside.

Step 5: Pour a little oil into the pot, put the green onions into the pot after the oil is hot, and stir-fry over high heat to bring out the fragrance.

Step 6: Put the lamb in the pan and stir-fry evenly.

Step 7: Cook a spoonful of cooking wine along the edge of the pot and add half a spoonful of salt to taste. Then put the coriander in the pot and stir-fry evenly.

Second course: lamb stewed rice.

This mutton stewed rice has distinct grains, the mutton is fragrant but not fat, tender and delicious, plus the side dishes such as potatoes and radish, it is so delicious that it can be said that even eating three bowls is not enjoyable.

How to make it.

Step 1: Prepare the ingredients. Appropriate amount of rice, 300 grams of mutton, 2 potatoes, 1 carrot, half an onion, appropriate amount of ginger and shallots.

Step 3: Remove the fascia from the lamb and cut it into centimeter-sized pieces. Next, put the lamb into a large bowl, add a little chopped green onion, shredded ginger, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, grasp well and marinate for 20 minutes for later use.

Step 4: Cut the potatoes into cubes, the carrots into cubes, and the onions into shreds for later use.

Step 5: Pour a little base oil into the pan, and when the oil is hot, put the lamb in the pan and stir-fry until it changes color.

Step 6: Put the onion in the pan and stir-fry until fragrant.

Step 7: Put the potatoes and carrots in a pot and stir-fry evenly.

Step 8: Add 3 tablespoons of salt, 1 tablespoon of dark soy sauce and half a tablespoon of white pepper to the pot to taste, stir-fry evenly before turning off the heat.

Step 9: Wash the rice and add a small amount of water. (The amount of water is slightly less than the usual amount of steamed rice).

Step 10: Pour all the stir-fried vegetables into the rice cooker together, then cover the lid and select the braised rice function.

Step 11: After the rice is simmered, stir well and serve.

The third course: cumin lamb chops.

This good lamb chop, charred on the outside and tender on the inside, has a crispy taste, and with the aroma of cumin, it is definitely a good dish to accompany the wine. Think about the cold and windy day, nibbling on lamb chops and drinking wine at home, it must be very pleasant.

How to make it.

Step 1: Prepare the ingredients. 500 grams of lamb chops, 1 green onion, 1 small piece of ginger, appropriate amount of cumin grains, appropriate amount of chili powder, appropriate amount of barbecue powder.

Step 2: Soak the lamb steak in clean water for 1 hour.

The cold winter season is the best time to eat mutton. In winter, the body's yang energy is hidden in the body, so the body is prone to cold hands and feet, and poor qi and blood circulation.

According to traditional Chinese medicine, mutton is sweet but not greasy, warm but not dry, and has the effect of tonifying the kidney and aphrodisiac, warming and dispelling cold, warming and replenishing qi and blood, appetizing and strengthening the spleen, so eating mutton in winter can not only resist the wind and cold, but also nourish the body, which is really a good thing to kill two birds with one stone.

There are many ways to eat mutton, such as stir-fried, stir-fried, grilled, roasted, sauced, shabu-shabu, and so on. However, because it has an unpleasant smell, it has been snubbed by some people. I recommend that you add an appropriate amount of cooking wine and ginger when cooking the lamb, which can not only remove the gas, but also maintain the original flavor of the mutton.

1. Stewed mutton: cut the beef into small pieces, wash the radish, and cut it into small pieces, and the mutton will fly away the blood foam in the hot water; Wrap the peppercorns, cloves, etc. in a gauze and put them in the pot, and put some ginger slices to remove the fishy; Then it is boiled, when boiling, first boil the water on high heat, add some liquor to the water, and then turn the fire down and cook slowly, it is easy to rot a little, and the soup will not be boiled dry, boiled rotten, and must not be burned, so that you can drink soup and eat meat.

<>2. Dongxiang hand grasp: chop the lamb loin nest meat into two-inch long and five-minute wide pieces, and wash them with water. Wash and sterilize the parsley and cut into two long pieces.

green onions, three coins cut into one-inch long segments, two coins minced; Put the chopped green onion, minced garlic and parsley. soy sauce, monosodium glutamate, pepper, sesame oil, chili oil, etc. Pour two catties of water into the pot, put the mutton in the boiling fire, skim off the foam, and remove the meat and wash it. Then, change three catties of water to boil, add mutton, spices, peppercorns, cumin, cinnamon, green onions, ginger slices, Shao wine and refined salt.

After the soup boils again, cover the pot, move to a slight fire and cook until the meat is rotten, remove the meat, put it on a plate, and dip it in the seasoning sauce to eat.

The correct way to eat mutton in a water basin.

The correct way to eat mutton in a water basin is to put the meat on the bun, and then take a bite of the bun and a mouthful of soup.

<>3. Shuipan mutton is a famous traditional snack of the Han nationality in Shaanxi, and the practice of Dali, Pucheng and Chengcheng counties in Weinan City is the most famous.

The history of mutton in the water basin has a long history, and the book "Shanjia Qing Offering" has described the skills of cooking mutton soup, and there has also been a description of mutton soup in the "Book of Song". There are also many street names in Xi'an, which prove the formation and development of mutton in the water basin.

Shuipan mutton is actually mutton steamed bun, this dish is called boiled bun in Xi'an, and the name of each place is different, but the method is still roughly similar, but the taste will change due to the slight difference in the steps.

In addition, the way to eat mutton in the water basin may be slightly different from place to place.

Water basin mutton is a must-have for cold protection in winter, and eating mutton has many benefits, such as mutton can ** symptoms such as nausea and chills caused by spleen and stomach deficiency.

Mutton can also warm the liver and kidneys, and is used for symptoms such as soreness and cold pain in the waist and knees, impotence and so on. At the same time, mutton can also replenish blood and warm menstruation, which is a major tonic for women to nourish after childbirth.

Mutton is very friendly to both women and men, and in ancient China, it was also widely believed to be a warming and strengthening agent.

There are many ways to eat mutton in winter, such as shabu mutton in Beijing, Mongolian hand-handled mutton in Mongolia, grassland hand-grasped mutton, grassland lamb offal, grassland roast lamb chops, grassland garlic lamb chops, grassland mutton stewed eggplant, grassland stewed mutton, grassland stewed mutton bones, grassland mutton soup, naan pit roast lamb leg (mutton chops), red willow barbecue, braised mutton, braised mutton radish, stewed mutton, cumin mutton, roasted whole sheep in the classic drama, etc.

Roasted whole lamb in Xinyi, air-dried lamb, etc.

Shaanxi's mutton steamed buns, fish eat sheep, etc.

Hubei's red stewed mutton, mutton blood sausage, cured mutton, etc.

Guangdong's yellow stewed mutton, buckle lamb face, etc.

Ningxia's stewed lamb offal, spicy fried mutton, braised mutton, braised mutton snacks, fried braised mutton, Silk Road mutton, sauerkraut mutton burrito, scallion fried mutton, mutton noodles, mutton blending, etc.

Purple Charm Nightmare Catering Company's secret lamb chops, sedan chair whole sheep, **steamed whole sheep, golden lion mutton, lamp mutton, etc. There are countless more, if there are shortcomings, please leave a comment, if you are satisfied, like or, thank you.

What are the different ways to eat lamb in winter? Which one do you prefer?

There should be many ways to make lamb in winter, but the method that everyone likes to eat more should be lamb skewers. Of course, everyone's preferences are different, the taste is different, and the lamb made is also different.

For example, some people are willing to stew mutton and eat it. When stewing, you can add your favorite seasonings, such as spicy seasonings. Some people are willing to put spicy spices.

I personally like to eat mutton skewers because the mutton skewers are more fragrant and flavorful. Especially in winter, I am very willing to eat mutton skewers, and eating mutton skewers in winter can increase the energy in the body and increase protein, which is more beneficial to physical health. Especially in the northeast, when the weather is relatively cold, eating a few skewers of mutton can replenish the energy in the body and resist the cold.

The grasslands of Inner Mongolia are relatively cold in winter, so the people there prefer to eat mutton skewers in winter. This should have something to do with the climate and region. Of course, many people are now willing to eat lamb kebabs in the summer.

Lamb skewers and beer are a great pairing, and it can be said that they are a summer delicacy.