How to make lamb easy to rot? How to cook lamb to be rotten and delicious

Stew more, use the ground pot, and use the iron pot to stew slowly.

The mutton should be boiled and delicious, so first of all, you can't buy mutton, cut it, cut it later, and then what about it? Well, you have to dig water directly in the water and add white radish cooking wine, ginger and green onions boil together for a few minutes, you can take it out, and then you can rinse it with cold boiled water for an hour, and then the inside of the pot Well, add rock sugar after the oil is hot, add cooking wine to buy an uncle, and then press it in a pressure cooker for half an hour, so it's OK.

How do you stew lamb until it's soft and flavorful? Teach you the trick of the restaurant, the taste is soft and rotten, and there is no smell. Dear subject, hello, I am Chef Chen Qixi, I hope you are satisfied with the food I share with you today!

Stewing a pot of steaming lamb must be a particularly happy thing. But many of our friends, their own mutton stewed at home, firewood and chewing, and not tasteful, today, I will share with the restaurant not to spread the know-how of stewed mutton, within 30 minutes can make the mutton taste soft and rotten, no smell, well, don't talk nonsense, next, just share these tips.

Tip 1: Pat the lamb with a knife a few times.

First of all, when we stew mutton, the first trick is that the mutton must be slapped a few times with a knife, and everyone must not think that this detail does not matter. Many friends bought mutton, cut directly into the pot stew, this is the key to cause the mutton to not taste good, the correct way is to cut the mutton, with a knife a little hard to pat a few times, the mutton to deform, so that the muscle fibers in the mutton, will be scattered, the stewed taste will be more soft and rotten, this point, we must keep in mind.

Tip 2: Blanch the lamb for no more than two minutes.

The second trick when stewing lamb is not to blanch the lamb for more than two minutes. Because if the mutton is boiled in clean water without oil, the skin of the mutton will shrink, and any seasoning will not be flavored in the later stage. The correct way to do this is to put the lamb in a pot under cold water, skim off the foam for about a minute and a half, and then pour it out immediately.

This is the correct blanching process for mutton, and we must all keep this in mind.

Tip 3: Refined salt must be put last.

The third trick to stew mutton is that the refined salt must be put last. Many friends will mutton in the pot, directly add salt to taste, in fact, this practice is wrong, if you add salt directly, then the stewed mutton, will only have a salty taste on the outside, there is no salty taste inside, only the mutton stewed soft enough, and then put salt to simmer, so that the saltiness of refined salt, will be inhaled into the mutton, and the taste is more delicious, this detail, we must also keep in mind.

Summary: How to make the stewed mutton soft and delicious, there are three tricks, the first trick is that the mutton must be gently patted a few times, the second trick is that the blanching time can not exceed two minutes, the third trick is that the refined salt must be put last, as long as you master these three tricks, to ensure that the mutton stewed by you is more delicious than the restaurant.

First of all, the lamb is cleaned, and after cleaning, it is cut into pieces of about the same size, and then put in a clean container for later use. Add an appropriate amount of mustard to the container and stir well with your hands. Stir well and put it in the refrigerator to freeze until the next day.

Before stewing, the mutton is full of water, and the blood water is removed after the water is boiled (there must be more water, more than half of the mutton is overflowed, cold water is put into the mutton, the water is boiled to skim off the foam, it must be clean, and the remaining water after the meat must just be able to overflow the meat, and the water should be like clear water to make the mutton smell small).

Mutton must be pot under cold water, the purpose is to slowly boil the mutton's smell and blood foam out is the key, remember that the water must be boiled to clean the blood foam, after the scoop is clean, put a few slices of ginger and simmer over low heat for 45 minutes to 1 hour.

Soak the lamb in baking soda before cooking, it can also cook faster! Adding shredded or sliced orange peel to stew meat can remove the smell, and the acidic substances in the orange peel can also make the meat soft.

Stewing with hawthorn will make the lamb cook faster and can also be seasoned. Adding a section of sugar cane to stew together can also make the lamb cook faster! When stewing mutton, add a little tea leaves, wrap it in a package to make the mutton cook quickly, but this method can only be used for braised meat, don't use it for stewing, and the soup will be black

Mutton to remove the smell: The radish method pokes a few holes in the white radish, puts it in cold water and boils it with the mutton, takes out the mutton after boiling, and then cooks it separately to remove the smell. Rice vinegar method cut the mutton into pieces and put it in water, add some rice vinegar, remove the mutton after boiling, and then continue to cook, which can also remove the smell of mutton.

Summary. Prepare fresh lamb shank, green onions, ginger, salt, cooking wine, pepper.

How to cook lamb to be rotten and delicious

Prepare fresh lamb shank, green onions, ginger, salt, cooking wine, pepper.

The first step is to buy lamb leg meat, cut it into large pieces, soak it in clean water for 2 hours, soak out the blood water in the meat, remove it when the mutton is white, and rinse it with water. After doing this step, the smell of mutton will be reduced a lot.

Step 2: Pour half a pot of water into the pot, pot the mutton under cold water, add green onion and ginger, cooking wine, and cook on high heat for 5 minutes. Skim off the scum with a spoon, remove the lamb after 5 minutes and rinse it with hot water.

The third step, pour an appropriate amount of oil into the wok, pour in the mutton after the oil temperature is hot, stir-fry the fat over low heat, add green onions and ginger slices when the color is golden, and stir-fry to bring out the fragrance.

Step 4: Pour in an appropriate amount of boiling water, put it in a casserole, boil over high heat and continue to simmer for 40 minutes, add an appropriate amount of radish pieces, and continue to simmer for 20 minutes.

Step 5: Before leaving the pot, add salt and pepper, stir evenly and simmer for 10 minutes to absorb the flavor, turn off the heat, and the mutton soup will be stewed.

Stewed mutton, there are 4 kinds of spices that can not be put in, that is, pepper, star anise, cinnamon, chili, these 4 kinds are Jun materials, the taste is too heavy, it will cover the umami of the mutton itself, and the mutton is not fragrant. Especially star anise, you must not add it, otherwise the mutton will taste chai, the mutton soup will be black, and the smell will be heavy.

When stewing mutton soup, remember to only put green onions, ginger, and pepper, and do not put peppercorns, star anise, cinnamon, and chili peppers to ensure that the mutton is crispy, the mutton soup is delicious, and there is no smell. If it is other methods, such as red stewed mutton, these 4 flavors can be put in.

When blanching, use cold water in the pot, never put hot water into the pot, otherwise the residual blood water will not come out, and the meat will become firewood.

The mutton wants to be simmered until it is soft, and it takes two and a half hours for the old celery branches.

The method of authentic hand-handled meat is as follows: lamb chops, 30 grams of ginger, 3 grams of peppercorns, 12 grams of refined salt, and 30 grams of green onions.

1. Rinse the lamb chops with cold water, soak them 3 times for 20 minutes each time to remove the blood.

2. Boil half a pot of water into the green onions, blanch the lamb chops for 3 minutes to remove the blood foam and smell, and rinse the blanched lamb chops with warm water.

3. Put half a pot of warm water into the lamb chops, ginger slices and pepper box, boil for 10 minutes on high heat, turn to low heat and simmer for an hour and a half until the mutton is deboned.

4. Serve out the lamb chops, pour a layer of soup, and sprinkle with fine salt evenly.

5. Drawing of finished meat by hand.

Here's how to cook lamb rotten and delicious:

Ingredients: lamb, green onion, ginger, angelica, Chuanxiong, turmeric slices, salt, pepper, coriander, vinegar, cooking wine.

The specific steps are as follows:

Step 1: Cut the lamb into small pieces, put it in lightly salted water and soak for 15 minutes. The brine can soak all the blood in the mutton, which can reduce the fishy smell of the mutton. After soaking for 15 minutes, wash the lamb twice more with water, drain and set aside.

Step 2: Add an appropriate amount of cold water to the pot, add mutton and mutton bones, put in an appropriate amount of ginger slices and cooking wine, add a few green peppercorns, boil over high heat, and skim off the foam on the surface. When blanching, be sure to cool the pot under water, if you boil the pot, the cold mutton encounters hot water, the meat will retract, and the blood in the mutton will be locked in the mutton, so that the stewed mutton soup is not only not tender, but also the soup is particularly fishy.

Step 3: Take out the blanched mutton, put it in warm water, clean it again, put the mutton into the pot, add enough hot water to the pot at one time, and add an appropriate amount of green onions. Key Steps::

1 white and 2 yellow" (angelica, Chuanxiong, small yellow ginger slices), these three flavors of seasoning are warm ingredients, all have the effect of invigorating blood and qi, especially the small yellow turmeric also has the effect of driving away cold. When boiling mutton soup, adding an appropriate amount of angelica, Chuanxiong, and small yellow ginger slices can not only play a role in removing fish, but also promote blood circulation and enhance the body's ability to withstand cold.

Step 4: After the heat is boiling, open the lid, turn the heat to low and simmer for 1 and a half hours. The mutton must be cooked with the lid open, so that the smell of the mutton can be emitted with the steam. After 1 and a half hours, add an appropriate amount of salt to taste, cook for another half hour, and the lamb is cooked.

Step 5: Take out the boiled mutton, slice it into a bowl, add an appropriate amount of mutton soup, according to your taste, add an appropriate amount of salt, add an appropriate amount of pepper, add a spoonful of vinegar, sprinkle with chopped green onions and coriander, friends who like spicy food, you can also add some chili oil, and then drop two drops of sesame oil, a delicious mutton soup is ready!

Ingredients: 200 grams of lamb.

Seasoning: 20 ml soy sauce, 2 ml rice vinegar, 10 ml cooking wine.

Steps: 1. Thaw the mutton and boil it in cold water in a pot.

2. Halfway through cooking, you can cut the mutton to see if there is Youpei in it is not cooked, and if you find that it is still not cooked, you can continue to cook it in the pot.

3. The cooked mutton is very hard, so put it in a casserole and stew for an hour.

4. Simmer on high heat for an hour to ensure that the meat is soft but not rotten.

5. Cut into slices, that is, soft but not rotten.