How to make fresh lamb red winding delicious, how to make red winding mutton

The preparation of braised mutton is detailed Cuisine and efficacy: Halal cuisine Braised mutton production materials: Ingredients:

Lamb shank (no leg of lamb bought), potatoes, carrots, bean curd, green onions, ginger, garlic, dried chilies, cinnamon, peppercorns, star anise, bay leaves. Teach you how to make braised mutton, how to make braised mutton to be delicious, cut green onions into long strips, ginger cut into slices, break about 6 or 7 garlic 1 potato, 2 baby carrots, cut into large pieces Cut the lamb into large pieces, boil over high heat in cold water, split the foam, remove Stir-fry chives, ginger, garlic, dried chili peppers Pour in the mutton, stir-fry together, about 3 or 4 minutes, add cinnamon, star anise, peppercorns, bay leaves, salt (not too much) Pour water, cover the lamb slightly, bring to a boil over high heat, change to low heat and simmer until 6 is rotten (about 1 hour) If you want the meat to stew quickly, you can add a little tangerine peel, if you are afraid of the smell, you can add some radish and mutton to stew together After the mutton is soft, fry the carrots and potatoes in another pot Scoop up the stewed mutton pieces Add the meat to the side dishes, add Huadiao wine and boil over high heat Add yuba After removing the aroma of the wine, add soy sauce, sugar, and monosodium glutamate. Cook over medium heat until the color becomes darker, change to low heat and simmer for 5 minutes, then put on a plate and serve.

Preparation of braised lamb - Braised lamb is one of the most common home-cooked dishes, so how to make braised lamb? There are many ways to make braised mutton, and here is an introduction to the most commonly used braised mutton methods, and the detailed methods are as follows: The practice of braised mutton [Braised mutton characteristics] Delicious color [Braised mutton raw materials] Braised mutton main ingredients:

1000 grams of raw lamb with skin. Auxiliary ingredients: 5 grams of green garlic leaves, 50 grams of ginger, 10 grams of green onion knots, 100 grams of Shao wine, 150 grams of red soy sauce, 100 grams of rock sugar, 5 grams of refined salt, 15 grams of monosodium glutamate, 15 grams of water starch. 【Braised mutton method】 1. Put the mutton into a pot of clean water, bring it to a boil over medium heat, and then take it out and wash it.

Cut the green garlic leaves into pieces and set aside. 2. Put the mutton, Shao wine, red soy sauce, refined salt, green onion knots, and ginger pieces (folded loose) into the pot, add water to submerge the meat pieces, boil them over a strong fire, skim off the floating powder, add rock sugar and simmer over low heat for about 3 hours. When thickened, add monosodium glutamate and green garlic leaves, thicken with water starch, and boil.

Ingredients for braised mutton slices: Ingredients: 1000 grams of mutton (lean) Accessories:

50 grams of chili pepper (red, sharp) Seasoning: 50 grams of lard (refined), 10 grams of garlic (white skin), 10 grams of rice wine, 10 grams of soy sauce, 5 grams of starch (peas), 3 grams of salt, 3 grams of monosodium glutamate, 5 grams of sesame oil, 5 grams of green onions, 3 grams of ginger The characteristics of braised lamb slices: the juice is thick and ruddy, fresh and fragrant and soft.

Teach you how to make braised mutton slices, how to make braised mutton slices to be delicious1Scrape and wash the mutton, put it in a pot of clean water, add green onion knots, ginger, Shao wine, cook the mutton until it is eight ripe, remove it, let it cool, and cut it into slices of length cm, width cm and thickness of 1 cm. 2.

Put lard in a wok, stir-fry red pepper slices and garlic slices first, then put in the mutton, pour in 250 grams of the original soup of the boiled mutton, add salt and soy sauce. When the soup is thickened, add monosodium glutamate, thickening, and drizzle sesame oil.

Braised lamb"It is the special dish of Haimen, and it is famous all over the country "Braised lamb"The approach is simple: first.

Cut the mutton, each piece is about five centimeters square, then put it in boiling water to remove the fish, after taking it out, pour soy sauce, salt, sugar, chili pepper and other condiments into the pot, cook for two or three hours, finally, serve it while it is hot, sprinkle with garlic sprouts, a color and flavor are complete"Braised lamb"That's it.

Braised with carrots, put more seasonings is a good point, peppercorns, pepper to remove the taste of mutton, other seasonings can be put according to your own taste.

Ingredients: 500 grams of mutton, 50 grams of white radish, 1 green onion, 1 small piece of ginger, 2 teaspoons of Sichuan pepper, appropriate amount of ingredients, appropriate amount of cinnamon, seasoning: 1 tablespoon of soy sauce, 2500 grams of mutton soup, 4 teaspoons of cooking wine, 1 teaspoon of refined salt, production steps.

Steps. Here's how.

Step 1: Wash the mutton, rinse the blood, cut it into pieces, put it in boiling water, and wash it, step 2

Wash the radishes and cut them into large pieces, step 3

Wash the green onion and ginger and cut them into sections separately and pat them loose, step 4

Add mutton soup to a pot and bring to a boil, then add mutton, radish, soy sauce, salt, cooking wine, spices, cinnamon, ginger, green onions, and peppercorns, and cook until the meat is rotten.

Precautions. When making this dish, it is best to use fat and thin lamb, and you can also use lamb belly.

Method three. Preparation of ingredients.

Cooked lamb kidney nest meat: 300 grams, net winter bamboo shoots: 15 grams, Shuifa goldenrod:

15 grams, refined salt: 4 grams, monosodium glutamate: 5 grams, Shao wine:

10 grams, water fungus: 20 grams, eggs: half, wet starch:

25 grams, mutton broth: 250 grams, peanut oil: 1000 grams (approx. consumption:

80 grams) production steps. Steps.

Here's how. Step 1

Cut the cooked lamb into large diamond-shaped pieces, add 20 grams of wet starch, eggs, and soy sauce. Mix well in 10g of stirred paste. Slice the bamboo shoots and set aside.

Step 2 Put the wok on the fire, add peanut oil, when it is hot, put the mutton into the piece by piece, fry it until it is persimmon yellow, and remove the decant.

Step 3 Leave a little oil in the wok, first add green onions, ginger shreds, and then add mutton pieces, fungus, winter bamboo shoot slices, golden needle vegetables, refined salt, monosodium glutamate, Shao wine, and soy sauce. 5g and mutton broth, until the soup thickens, hook in the wet starch. 5 grams, stir well and serve.

Precautions. 1.Mutton is boiled until soft and rotten, and it should not be cooked for a long time after hanging the batter, so as not to lose the paste.

2.If you braise it with raw meat, it loses the authentic flavor of Yu cuisine.

Method 4. The ingredients are not bent.

Ingredients: 1500g lamb.

Ingredients: 500g white radish.

Seasoning: 75 grams of vegetable oil, 15 grams of soy sauce, green onion and ginger, 4 grams of salt, 1 gram of monosodium glutamate, 3 grams of star anise, cinnamon, kaempfera and 3 grams of grass cardamom, 5 grams of whole dried pepper, 20 grams of cooking wine, 50 grams of net coriander, 10 grams of sesame oil.

Steps: Steps.

Here's how. Step 1

The pig iron pot is burned red on the fire, the mutton skin is facing down, the remaining hair on the skin is cleaned, scraped and washed in warm water, the blood water is rinsed, the water is drained, the block is 3 cm square, put it into the pot of boiling water, and the water is washed and drained.

Step 2: Wash and peel the radish and cut it into pieces the same size as the lamb. Wash the star anise, cinnamon, kaempfer, and grass cardamom, put them into the spice bag and tie them with rope.

Step 3 put the pot on the fire, put the oil to burn until it is 60% hot, stir-fry the green onion and ginger to bring out the fragrance, put the mutton, cooking wine and soy sauce and stir-fry together, add fresh soup and spice bags to boil on the hot fire, move the low fire and burn until it is 60% rotten, skim off the foam, put the radish until it is crispy (the shape is complete), take out the spice bag, collect the thick soup on the high fire, put it on the plate, pour sesame oil, and sprinkle coriander.

As follows:

Preparation materials: 300 grams of mutton, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of bay leaves, appropriate amount of light soy sauce.

Steps. 1. Cut the mutton into pieces, put it in a pot under cold water, and put Sun Zhengxiang's ginger slices and peppercorns in the pot. Remove when water is boiling.

Steps. 2. Pour oil into the pot, add rock sugar, wait for the rock sugar to melt and fry into caramel color.

Step 3: Beat the lamb and stir-fry to color.

Steps. 4. Add green onions, ginger, garlic and bay leaves and stir-fry until fragrant.

Steps. 5. Transfer the Cong Zheng mutton to the casserole and add boiling water.

Steps. 6. Cover the casserole and simmer over low heat for half an hour.

Steps. 7. When there is not much soup, add salt and light soy sauce and mix well, and turn off the heat when the soup is not much.

Steps. 8. Finished product drawing.

Red stewed mutton is a dish with rich nutritional value and therapeutic value, its main raw material is mutton, and the main cooking process is stew. The finished meat is tender, fresh, mellow and cheap, and is deeply loved by the majority of diners. Here are two delicious ways to make braised lamb!

Method 1. Ingredients: goat meat, hot sauce, red soy sauce, cooking wine, pepper, cinnamon, cloves, grass fruit, white cardamom, red dates, wolfberry, ginger, green onion, refined salt, chicken essence, monosodium glutamate, etc.

Production steps: 1. Chop the mutton into centimeter-square pieces, soak it in clean water for 2-3 hours, drain the blood water, put it into the pot of boiling water to "take out a water", and then drain the water; Wash the ginger and green onions; The cumin is roasted over low heat, then ground and set aside.

2. Put the wok on the fire, put the oil and cook until it is six or seven hot, first stir-fry the ginger and shallots, then pour the mutton pieces into the pot and stir-fry, and then cook part of the rice wine.

3. After the mutton shrinks and changes color, quickly fry the chili sauce over medium heat until fragrant, then fry the mutton with red soy sauce until it is colored, immediately pour it into a large casserole, and mix about 2000 grams of water, and put in various spices such as ingredients, sannai, cinnamon, etc.

3. Move the casserole to the fire, boil over medium heat, skim off the foam, then add cooking wine, refined salt, pepper, then add carrots, jujubes, wolfberries, cover and simmer over medium-low heat for 40-50 minutes, until the mutton is crispy, remove the lid of the pot, pick out the ginger, shallots, carrots and spice residues, and add chicken essence, monosodium glutamate and cumin powder.

4. When the dish is served, it is served with a plate of oily gluten, old tofu, Chinese cabbage and coriander. When eating, the mutton in the casserole is generally eaten first, and then the original juice in the casserole is used to blanch the ingredients and various meat and vegetable raw materials.

Practice 2. Ingredients: mutton, dates, white radish, potatoes, wolfberry, salt, ginger, garlic, star anise, cinnamon, dried chili, cooking wine, light soy sauce, chili paste, white pepper, green onion, bay leaf, vegetable oil, etc.

Production steps: 1. Wash the lamb hind leg meat and cut it into small pieces. Peel and cut the white radish and potatoes into cubes.

2. Boil a pot of boiling water, after the water boils, put the mutton pieces into the blanch for 2 minutes, then remove them, then rinse them with hot water and drain the water.

3. Heat oil in a pot, pour in green onions, ginger slices, minced garlic and stir-fry until fragrant, add the blanched mutton pieces, pour in cooking wine, stir-fry for 3 minutes, add chili sauce and light soy sauce, and fry until the mutton is colored.

4. Put the fried mutton into the casserole, add the ingredients, cinnamon, bay leaves and water, and the water should cover the mutton.

5. After the water boils, skim off the foam, add salt and pepper, then add radish, potato wedges, red dates, wolfberries, turn to low heat and simmer for about 50 minutes.

6. After eating the mutton soup, you can continue to stew the vegetables.

The four seasonings that braised mutton cannot be missing are Sichuan pepper, spices, and green onion and ginger. The four spices that must be put in the stewed mutton, braised mutton. Personally, I think the four spices that need to be put are Sichuan pepper, big spice, green onion and ginger.

You also need to put a little seasoning, which is salt and soy sauce. In fact, if the mutton is not too fat, then just put green onions and salt, especially some mutton in the pastoral areas of Inner Mongolia. When stewing, you only need to put green onions and salt in a pot under cold water, which can completely avoid the fishy smell of mutton.

The origin of the braised mutton dishes:Braised lamb is a time-honored Northwest dish. The history of Chinese eating mutton can be traced back to the Spring and Autumn Warring States period, and sheep will also be used when sacrificing ancestors. The sacrifice of the doctor, the sheep, is called the young prison.

In the Song Dynasty, cooking techniques progressed, dishes were abundant, and braised mutton began to appear in restaurants and small family stoves. Now, braised mutton has been widely used on tables all over the country.

When making braised mutton, we must pay attention to the choice of mutton, to ensure that it is fresh, if the meat quality of the mutton is not fresh enough, then the braised mutton is not authentic enough, so we must select high-quality mutton before making, when making, we must pay attention to the seasoning to be moderate, and finally pay attention to the control of fire, first use a large fire and then use a small fire, and the fire control can make the mutton more flavorful.

Preparation of braised pork:

1. Cut the bought pork belly (that is, the kind of lean meat and fat that used to be layered) into 1 cm square (regardless of thickness, just length and width);

2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crumble) garlic, cinnamon, dried chilies, star anise, orange peel (not tangerine peel)) and stir-fry over high heat for 3 minutes, when the meat turns dark red;

3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant);

4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes.

5. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

Braised mutton, a dish that looks complicated, is actually very simple, the tutorial is here, suitable for home-made, hands-on try.