What to do if the lamb chops are not stewed How to stew lamb chops is rotten and delicious

Before cooking, cut the lamb into square pieces and blanch them in boiling water to remove blood foam and impurities. At this time, the fiber of the mutton is in the shrinkage stage, move to medium heat, add the stew, cook for a while, and then change to low heat, and cook over low heat to make the contraction fiber of the mutton gradually stretch. When the mutton is almost cooked, then put in the seasoning and stew until cooked, and the stewed mutton that comes out of this way has good color, flavor and shape.

If it is boiled over a strong fire, the mutton will have an uneven appearance, and there will be a lot of mutton residue in the vegetable soup, which will cause the broth to be turbid, and it is easy to form a cooked surface, and the inside is still chewable. Therefore, large pieces of raw materials are used in dishes, mostly over low heat. In addition, it is suitable to boil in boiling water for stewing, and after adding relevant seasonings, you can also add one or two hawthorn or dried hawthorn, which helps to cook rotten mutton quickly and deliciously.

How to stew lamb chops is rotten and delicious.

First, chop the lamb chops into small pieces and pass them over the water to remove the foam. Then put it in the pressure cooker and press it for about 20 minutes, then take it out and put it in the casserole and simmer over low heat for 1 minute, you can add the side dishes you like to eat, condiments or anything, so that the stewed lamb chops are very bad and taste very good

How long does it take for lamb ribs to cook.

Stewed lamb chops. 1000g French lamb chops, 1000g carrots, green onions, ginger and garlic, dried red peppers, cumin.

Method. 1. Cut the carrot into hob pieces for later use.

2. Cut the lamb chops into small pieces, boil in a pot under cold water, and bring to a boil over high heat to remove blood and impurities.

3. Remove the lamb chops and rinse them with hot water to remove the foam on the surface of the lamb chops, drain and set aside.

4. Heat the oil, stir-fry the chives, ginger, garlic, red pepper and cumin.

5. Add the lamb chops and stir-fry over high heat until fragrant.

6. Cook cooking wine, light soy sauce and drink a little sugar, then add hot water and bring to a boil.

7. Turn to medium heat and simmer for 40 minutes.

8. Add the carrots, add salt and sugar, and continue to simmer over medium heat.

9. Until the mutton is soft and rotten, the soup is thickened, add monosodium glutamate, sprinkle with coriander, and remove from the pot.

First, chop the lamb chops into small pieces and pass them over the water to remove the foam. Then put it in the pressure cooker and press it for about 20 minutes, then take it out and put it in the casserole and simmer over low heat for 1 minute, you can add the side dishes you like to eat, condiments or anything, so that the stewed lamb chops are very bad and taste very good

Hope it helps

1. The mutton stew is generally because the meat is too old or the stewing time is not enough, if it is old mutton, it will be easy to stew and not rotten, and you can use a pressure cooker.

Simmer, simmer for about 20-25 minutes;

2. If it is because the time is too short, it must not be stewed, and the time for stewing mutton generally takes about an hour.

3. When stewing mutton, you can choose to add some wine or vinegar. 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar stew on 1 kilogram of lamb can make the meat soft and rotten.

4. When stewing mutton, add a pinch of tea leaves (wrapped in a gauze bag) and cook it together, the mutton will be cooked quickly, and the taste of the mutton will not change at all. If you don't have tea at home, you can also use hawthorn instead, both tea and hawthorn have the effect of making the mutton crispy and deodorizing.

It has been stewed for 4 hours and is not rotten.

The lamb chops stew is prepared as follows:

Ingredients: 800 grams of lamb chops, half a white radish, 1 green onion, 5 slices of ginger, 1 gram of white pepper, 1 tablespoon of Weida Meipin's cooking wine, 1 tablespoon of rice vinegar.

1. Prepare the ingredients, cut the lamb chops into small pieces, put them in clean water and wash them several times to remove the blood water, and remove the water to control the water.

2. Peel the white radish, first cut out 2 thick slices and prick some small holes with chopsticks, and cut the others into thin thick slices.

3. Slice the ginger and cut the green onion into sections.

4. Boil the lamb chops in a pot of cold water over high heat for 2 minutes, skim off the foam and remove the water, remember to add water to the soup pot and bring to a boil at the same time.

5. Add vinegar and white pepper, adding vinegar can make calcium dissolve better, and the meat will be soft and rotten when eaten.

6. Pour the blanched lamb chops into the soup pot with boiling water, add green onion and ginger to boil with delicious cooking wine.

7. Put the radish slices in high heat and boil for 20 minutes, do not cover, this can effectively remove the fishy smell, and then turn to low heat and simmer for about 50 minutes.

8. When the soup is white and crispy, take out the whole radish slices, add other radish slices and continue to stew until the radish is crispy and soft, and finally add a little salt to taste, add wolfberries and turn off the heat.

9. The soup is delicious, the meat is crispy and soft, and the lamb chops are dipped in the sauce prepared with June fresh premium soy sauce, Weidamei fragrant rice vinegar and shredded green onions.

1. Ingredients: 1 green onion, 500g lamb chops, 1 ginger, 10g Sichuan pepper, 10g wolfberry, 50g yam, 1 carrot, salt to taste.

2. After the lamb chops are cut, the forest wheel is washed with water, and then the water is removed to control the moisture for later use, the carrots are peeled and washed and cut into pieces for later use, and the yam is rinsed with water and then peeled, which is cut into small pieces and put in water for later use.

3. Take out the wolfberry, soak it in water first, wash the ginger and cut it into ginger slices, remove the outer crust of the green onion, and cut it into about two centimeters of shallots for later use.

4. Put the lamb chops in cold water, first turn on the high heat to cook the lamb chops, turn off the heat two minutes after the water boils, remove the blood foam floating on the water surface and throw it away, and then take out the lamb chops.

5. Pour out the water in the pot, then add an appropriate amount of water**, put the lamb chops into the pot again, and at the same time put the green onions, ginger and spring oak slices prepared in advance into the pot.

6. After the water in the pot boils, turn to medium heat, then put the cut radish and yam into the pot, turn to low heat after the water boils, and then add the wolfberries after the water boils.

7. After boiling for another five minutes, it can be cooked, the lamb chops that come out of this way are rotten and delicious, and the lamb chop soup is also delicious.

How to stew lamb chops:

1.The monkey's head is soaked and the lamb chops are cut into cubes.

<>2.Blanch in a pot of cold water until the lamb chops turn white.

3.Add water to the casserole, add the blanched lamb chops, and add a little cooking wine.

4.Add green onions, ginger and cooking wine.

5.Add the soaked lion's mane mushrooms, bring to a boil over high heat, turn to low heat and cook until the lamb chops are eight ripe.

6.Add the carrot cubes, cook until the lamb chops are soft, season and cook for 3 minutes.

Black bean radish lamb chop soup.

Ingredients: Prepare a good lamb chop, a tablespoon of black beans, red dates, a large white radish, green onions, ginger, a teaspoon of cumin, a teaspoon of Sichuan pepper, a little salt, cooking wine.

Method: 1. Soak the prepared black beans in water for a few hours, cut the lamb chops into small pieces after washing, soak them in water for a while, change the water several times in the middle, and cut the radish into hob pieces.

2. Put cold water in the pot, put in the lamb chops, a spoonful of cooking wine, blanch, and rinse the blanched lamb chops with hot water.

3. Put hot water in the pot, add the blanched lamb chops, put in black beans, red dates, green onion and ginger, a spoonful of cooking wine, cumin, and peppercorns in the seasoning bag, bring to a boil over high heat, and simmer for 2 and a half hours.

4. Blanch the radish in water, blanch the strange smell of the radish, put it in the mutton pot and cook it for another 20 minutes, after the radish is soft and rotten, add salt out of the pot.

Efficacy: Black bean radish lamb chop soup is delicious and can strengthen the spleen and stomach.

Vermicelli lamb chop soup.

Ingredients: Prepare a pound of lamb ribs, 1 handful of vermicelli, an appropriate amount of green onion and ginger, coriander, green garlic, 1 grass fruit, Sichuan peppercorns, and 1 cinnamon.

Seasoning: salt, chicken essence, cooking wine, oil and spicy seeds.

Method: 1. Wash the lamb chops first, blanch (put cold water into the pot) and then wash off the foam with hot water; Soak the vermicelli in warm water; Chop the coriander and green garlic separately and put them in small dishes for later use;

2. Add enough water to the stew pot, add lamb chops, green onions, ginger, add a small amount of cooking wine, put grass fruits, peppercorns and cinnamon into the spice bag, put them in the pot, boil over high heat, change to low water and simmer for 2 hours;

3. Add vermicelli to the pot, add an appropriate amount of salt and chicken essence, and then you can start the pot after boiling;

4. Serve it with coriander plate, green garlic plate, and oily spicy seeds, and add coriander, green garlic and oily spicy seeds according to your preference.

Efficacy: Vermicelli lamb chop soup not only tastes very good, but also has many benefits for health, and is a good product for health care and nourishment.

Preparation materials: lamb chops: 2 catties, green onion: 6 sections, ginger slices: 8-10 slices, garlic: 5-6 cloves, Sichuan pepper: appropriate amount, star anise: two, dried chili, Da Hong Pao: a few, bean paste: appropriate amount.

1. Cook the lamb chops and skim out the foam.

2. Prepare ingredients: green onions, ginger, garlic, star anise, Sichuan pepper.

3. Add a little more oil than normal stir-frying, and add a tablespoon of bean paste before the oil is not hot. Stir-fry until red oily.

4. Put the ingredients in the pot and stir-fry a few times, then add the lamb chops to fry together, and then add some Da Hong Pao and dried chili peppers if you like spicy food.

7. Add the broth when the lamb was boiled before and simmer for about half an hour.