How do you cook a dish with lamb? How to cook lamb

<> example, the scallion fried mutton that can satisfy everyone's appetite is actually similar to the method of fried lamb with green onions, but the difference is that the taste of fried lamb with green onions has a different general flavor, and the taste is even different. It is also a refreshing dish that will satisfy everyone's appetite. The method is very simple, green onions, ginger slices stir-fry, add mutton and stir-fry, remove from the pot.

2. If you like braised food, it is also a good practice to bring braised mutton, if you are afraid that the smell of the mutton made of braised mutton will be too strong, then you can actually add some radish to neutralize it, so that the taste of braised mutton will be better for a long time, and the nutritional value will be higher. Our family often makes mutton soup, haggis soup, plus cabbage, radish stewed together, nutritious and simple, stewed in a pot in winter, the whole family around to eat, very warm.

Yam mutton pot - mutton soup white flavor fresh].

Ingredients: bone-in mutton, yam, white radish, carrot, red dates, ginger, shallots, tangerine peel, white pepper, salt, cooking wine.

1. Rinse the mutton with water several times to remove the blood, add a spoonful of salt to the basin, put enough water, soak the mutton for 10 minutes, peel the yam and cut it into hob pieces, peel and cut the white radish and carrot into hob pieces for later use, and slice the ginger.

2. Add water to the pot, put three spoons of cooking wine, some ginger slices, and mutton pieces in a pot under cold water, after boiling, continue to cook for 3 minutes, remove the mutton and drain it.

3. Lay the bottom of the casserole with ginger slices, put in a shallot, and a small amount of tangerine peel.

4. Put the blanched mutton pieces in the pot, put the chopped yam in the pot, add the hot water that has not been covered with mutton, boil over high heat, and simmer for half an hour on low heat.

5. Add the cut white radish and carrot pieces, add five red dates, cover the pot, and continue to simmer for 40 minutes.

Finally, before the pot, add an appropriate amount of salt, two spoons of white pepper to taste, and a pot of yam mutton pot that replenishes air and drives away cold is ready.

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.

Mutton is one of the important foods for withering and tonic, often eating mutton can nourish qi and replenish deficiency, promote blood circulation, mutton can also increase digestive enzymes, protect the stomach wall, and help digestion.

Ingredients: 1000 grams of mutton, several segments of green onions, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of Chaotian pepper, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine.

How to make:1Mutton wash Zen Hong clean blanching water.

2.Prepare star anise, flowers do not attack the green pepper, Chaotian pepper.

3.Chop and slice the green onion and ginger.

4.Heat the oil and stir-fry the mutton, add light soy sauce, cooking wine, and dark soy sauce to color.

5.After coloring, heat the spices and pour boiling water.

6.Boil into a pressure cooker, and set the bean tendons in the pressure cooker.

7.Half an hour later. Each pressure cooker has a different length of time.

The way to make braised mutton.

If we want to make delicious braised mutton, we first need to wash the mutton, cut it into pieces, and then we can blanch it with boiling water to get rid of the fishy smell. Then everyone needs to prepare the chili, green onions and shallots, cut the green onions into sections, cut the shallots into chopped green onions, peel and cut the ginger and garlic. Then prepare some side dishes, such as radishes, which can complement lamb.

Next, we can add cold water to the pot, boil over high heat, add mutton, radish pieces, garlic, ginger, green onions, chili peppers, etc. to the pot, and wait until the mutton is stewed, add some monosodium glutamate appropriately and stir evenly to eat, the taste of braised mutton is also very good.

The nutritional value of braised lamb.

The nutritional value of braised mutton is very high, braised mutton is rich in nutrients, and we all often eat some braised mutton in our lives, which can help us supplement various nutrients, especially the content of carbohydrates and proteins is very rich. In addition, the proper consumption of braised mutton in daily life can also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digestion, and play an anti-aging role.

1. After the mutton is cleaned, chop it into large pieces for later use, cut the carrot into hob pieces, shred the onion, cut the green onion into large sections, slice the ginger, crush the garlic, and set aside other spices.

2. Blanch the mutton, boil the mutton in a pot under cold water, and drain the water for later use for later use after about 3 minutes after the water boils.

3. Put an appropriate amount of oil in the pot, boil it over medium heat until it is 60% hot, add 3 tablespoons of Pixian bean paste, fry the hand rock over medium-low heat to make the red oil, and then add the green onion, ginger and garlic to the bottom of the pot to stir-fry.

4. Put the blanched mutton into the high heat and stir-fry for 5 minutes until the skin of the mutton is tightened and flavored. Add shredded onions, dregs of star anise such as potato age, Sichuan pepper, bay leaves, dried chili peppers, fragrant fruits, and stir-fry over medium heat for 3 minutes to bring out the fragrance.

5. Add two large bowls of water to the pot, add carrots, add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, bring to a boil over high heat, simmer for 40 minutes on medium heat, put salt before cooking, and then put it on a plate.

Preparation of lamb:Ingredients: 1500 grams of mutton.

Excipients: appropriate amount of cooking oil, appropriate amount of green onion, ginger and garlic, 2 star anise, 2 cinnamon bark, 5 dried chili peppers, a few bay leaves, 5 spoons of cooking wine, 2 spoons of dark soy sauce, a few pieces of rock sugar, and a little salt.

Steps: 1. Prepare the ingredients. Soak the mutton in water in advance, and change the water 3 times during the period to remove the blood. Cut the lamb into small pieces and set aside.

2. Cut the lamb into small pieces and pour cooking oil into the pot.

3. Pour in the mutton and stir-fry, after changing color and oil, add green onions, ginger, garlic, star anise, cinnamon, bay leaves, dried chili peppers and stir-fry.

4. Pour in cooking wine to remove the smell, add dark soy sauce, sugar, stir-fry evenly, and add salt to taste.

5. Pour into the soup pot, add a bowl of water and <>

6. Simmer for 1 hour and eat!