The practice of stewing mutton and radish in a casserole, how to make the mutton stewed radish hot p

Cooking steps:1Blanch the lamb in pieces, remove it from the pot and set aside.

2.Pour an appropriate amount of oil into the pot, heat it and stir-fry until fragrant.

3.Add the blanched lamb and stir-fry.

4.Pour in the teriyaki soy sauce and stir-fry until evenly colored.

5.Pour in the water, cover the lamb and bring to a boil.

6.After boiling, pour into the casserole and simmer for 30 minutes.

7.Add salt and diced white radish, stir well and continue to simmer for 15-20 minutes.

8.Remove from the pan.

Remove the fascia of the mutton, cut it into about 3 cm squares, blanch it in a pot of boiling water first, remove the blood, drain the water and put it in the pot, and pour an appropriate amount of water. Peel the radish, rinse it and cut it into diamond-shaped slices for later use. First, put the green onion and ginger in the mutton pot on the fire, boil, then simmer for about 30 minutes, then put in the cut radish and cook until the mutton is cooked and rotten, put the meat and soup into the bowl, and season with salt and pepper.

Squeeze a handful of lamb out of the blood and cut it into small pieces.

The radish is also cut into small pieces, then put cold water in a casserole, put the strips, and simmer together for about an hour.

Casserole stewed mutton, the practice of radish, casserole stewed mutton radish, you can first cook the mutton, then put it in the casserole to stew, and then put in the radish, so that the casserole mutton radish cooked out by a seasoning is very delicious.

The method of stewing mutton radish in a casserole is very simple, choke the radish, and then put the radish in water and cook it for a while, and then stew it rotten.

First cut the mutton into cubes, then cut the radish into cubes, let's stew the mutton for about an hour before pouring in the radish, and when I am simmered, it can be out of the pot.

After washing the mutton and passing it in the water, put the mrcfjjjjj, and then put it in the casserole and simmer for about half an hour, then wash the radish and cut it into pieces, press it into the casserole, and put it, and the green onion will be counted as soy sauce and salt.

To make a casserole stew lamb radish, wash the radish and cut it into pieces. Lamb. Gauntlet and then steam the radishes.

Cut both the lamb and radish into a rice of a good size. Then put the mutton in the pot and fry it in a casserole, and then put the radish in it and stew.

Put the lamb in a casserole and cook it first, and when it is cooked, add the radish.

The mutton radish should be fried first, and then put it in a casserole and cook it with the radish.

Blanch the lamb in pieces, remove it from the pot and set aside.

Pour an appropriate amount of oil into the pot, heat it and stir-fry until fragrant.

Add the blanched lamb and stir-fry.

Pour in the teriyaki soy sauce and stir-fry until evenly colored.

The method of stewing beef in a casserole, mutton and radish is that you can actually put it in directly, and you can put all your ingredients on the premise of your mutton, what beef can be marinated in advance.

Braised mutton radish in a casserole is actually to stew the mutton for a while first, and then add the radish to it. Add a pinch of condiment.

The recipe for this dish is also very simple, I can add this lamb directly to the casserole, and if you add this radish, you can fry it over high heat.

The preparation of lamb radish in a casserole. It's also very simple. Simmer the lamb in a pot. Then stew with radish. It's really delicious.

Put a little more star anise in salt monosodium glutamate cooking wine, and simmer it with cinnamon and angelica.

The preparation of lamb radish in a casserole. If you don't have a carrot, you can first clean the lamb according to your own taste and come according to your own taste.

I think the method of selling mutton radish in a casserole should not be much different from the way we make other meats, but it will only take a longer time, and the taste will be better in this way.

The practice of stewed mutton and radish in a casserole, if you don't know how to do this, ask one, and professional restaurant chefs will make this.

This requires the lamb to be processed in advance, and then stewed after removing his condition.

In fact, you can do it according to your preference, there is no specific way to do this, as long as the taste is good.

The method of braised mutton radish in a casserole, you can find a guide from the Internet, and the taste is generally okay.

I'm better than you can tell you, because after all, I haven't done it before, so I can't tell you either.

The practice of stewed mutton and radish in a casserole, you can go to the Internet to check it and search for a lot.

Hot pot side dishes. oyster mushrooms, enoki mushrooms, Chinese cabbage, spinach, coriander, dried fragrant, green garlic, glutinous rice cakes, white radish, fish balls;

Ingredients: 1000 grams of mutton, 1 white radish.

Excipients: 1 ginger, 20 grams of dried chili peppers, 1 green onion, 6 red dates, and an appropriate amount of lotus seeds.

Ingredients: 5 broth vegetable oil, 2 spoons of dark soy sauce, 1 spoon of light soy sauce, 2 spoons of refined salt, 1 spoon of pepper, 1 cinnamon, 2 spoons of cooking wine, 1 spoon of sesame oil, 1 tangerine peel, 5 star anise, 10 grams of Sichuan pepper, 3 grams of grass cardamom, 1 gram of fennel, 2 licorice, 2 grass fruits, 1 spoon of sugar.

Preparation of lamb radish hot pot:

1. Prepare the big ingredients.

2. Wash and blanch 1000 grams of mutton for later use.

3. Heat the pan with cold oil and add the dried chili peppers.

4. Stir-fry the dried chili peppers until fragrant and add the ingredients.

5. Add 1 piece of ginger to the pat open. Pour in the blanched mutton and stir-fry until fragrant; When cooking mutton, you can put some lotus seed heart, which has the effect of clearing the heart and purging fire.

6. Add cooking wine; I increase it by the amount of lamb in moderation.

7. Add dark soy sauce to color.

8. Add salt and soy sauce to taste

9. Put water in the pot with a water cup, add enough water to cover the mutton; Use medium to high heat, do not cover the lid, and skim off the floating foam after boiling over high heat; Cover the pot, turn to low heat and simmer for about 2 hours until the mutton is completely crispy and flavorful [you can also use a saucepan; Simmer for 3 hours

10. Wash and peel the radish and cut it into large pieces the same size as the lamb. Before putting the white radish into the pot, blanch it with boiling water to remove the spicy taste of the white radish.

11. Sprinkle the green onions, cover the pot and simmer for one minute so that the green onions will be more fragrant, 12. Add 2 tablespoons of salt and 1 tablespoon of sugar to the lid. 1 tablespoon of pepper to taste, add red dates.

Finished picture: <>

Lamb radish hot pot making skills:

1. Eat mutton after suffering from acute enteritis and so on, if you eat mutton during the illness, the condition will be aggravated and repeated.

2. If you have a cold or fever, avoid eating mutton, do not drink tea immediately after eating mutton.

3. The mutton should be fragrant with a little fat.

4. Blanching mutton is a necessary measure to remove the fat.

5. The practice of mutton is extremely rich. Niu is most afraid of the smell of mutton, and the boss thinks that mutton has no smell ** called mutton. It's hard to adjust, so every time you remove the smell of mutton, it's the main thing.

Red dates, ginger and spices are the secret to the deliciousness of this dish. The ingredients can also be wrapped in clean gauze and simmered with the lamb.

Lamb stewed radish hot pot (with dipping sauce**) preparation steps.

Step 1: Slice the ginger

Step 2Put the lamb in a pot with cold water, bring to a boil and remove it. Rinse with warm water to remove the smell of sheep.

Step 3Put the washed lamb into an electric pressure cooker, or you can put it in a regular pressure cooker. Add all the ingredients and a spoonful of salt (except the goji berries). Then according to the stew program, turn to low heat for 20 minutes after the ordinary pressure cooker is steamed, and it will naturally deflate.

Step 4Put the boiled mutton soup into a hot pot and sprinkle with goji berries. Eat it with dipping sauce while heating it (see the sauce steps later), or you can also soup vegetables and some hot pot ingredients.

Step 5: Chaoshan mutton dipping sauce: In addition to the bean paste, it is southern ginger vinegar.

Step 6: Finely chop the ginger and put it in a bowl.

Step 7: Add a little sugar.

Step 8: Then pour in the white vinegar and you're done.

The practice of mutton and carrot casserole, I believe everyone likes to eat casserole, which is very nutritious in the cold'Winter can bring us warmth again, to help us achieve the effect of warming the stomach, especially mutton and carrots, it is very delicious, let's learn how to make mutton carrot casserole.

Ingredients

600g mutton, 2 carrots, 1 2 green onions, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon cooking wine, 1 small piece of ginger, 3 cloves of garlic, 3 star anise, 2 spicy millet, a pinch of salt.

Method:

1. Cut the carrot into cubes, shred the ginger, slice the garlic, cut the green onion into sections, and wash the star anise.

2. Prepare a pot of water.

3. Add the lamb and some green onions, blanch and remove.

4. Pour oil into the pot.

5. Stir-fry the ginger, garlic, green onion and star anise until fragrant.

6. Put the mutton pieces and stir-fry.

7. Add light soy sauce, dark soy sauce and cooking wine.

8. Pour in water and bring to a boil.

9. Transfer to a casserole, add millet spicy, bring to a boil over high heat, and simmer in a small pot for 50 minutes.

10. Add the carrots and continue to simmer for 30 minutes.

11. Add salt and continue to cook for 5 minutes.

Ingredients:

500 grams of mutton, appropriate amount of white radish.

Method Steps:

Radish and mutton pot: Wash the mutton and cut it into pieces, boil it to remove the blood, and then rinse; peel and cut the radish into cubes; Put the mutton and hot water in the pot together, put in the ingredients, peppercorns and cooking wine, boil the water on low heat for about 1 hour until the meat is rotten, then add an appropriate amount of salt and white radish, and cook until the radish is cooked.

Carrot and mutton pot: Wash the mutton, drizzle dry, wash the carrots and cut them into a few pieces for later use, and prepare a little angelica. Heat the ginger slices.

Stir-fry the lamb for 4 minutes. Add a little salt and stir-fry to taste. Put into a clay pot, add carrots, angelica.

Add some boiling water and bring to a boil over high heat. After boiling, reduce the heat to low and simmer for 40 minutes.

Mutton pot: Wash the mutton and soak it in water, peppercorns and cooking wine for 20 minutes; Take out the water, blanch the cold water in the pot; Remove and rinse off the foam; Put the bay leaves, grass fruits, star anise cinnamon and mutton into the pressure cooker, remove them after 25 minutes, heat the oil in the wok, put the green onion, ginger, pork ribs sauce, and stir-fry until fragrant; Put the mutton in the pot, add sugar, stir-fry an appropriate amount of soy sauce, put green and red peppers, add mutton broth, and simmer until the soup is thick.

Angelica wolfberry mutton pot: Wash the mutton with water, blanch, wash the angelica slices and set aside, wash the wolfberries and set aside, put the washed angelica and wolfberries into the pressure cooker, blanch the mutton to remove the foam, put it in the pressure cooker together, fill it with an appropriate amount of water at one time, low heat, and simmer for about an hour.

250g leg of lamb.

200g carrots.

Ingredient. Appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan pepper, appropriate amount of seasoning, appropriate amount of dark soy sauce, appropriate amount of cooking wine.

Method:1. Prepare materials: mutton, carrots.

2. Blanch the lamb and cut the carrots into hob pieces.

3. Heat oil in a pot, stir-fry chives, ginger, garlic, Sichuan peppercorns, and ingredients, add mutton and stir-fry, add dark soy sauce and cooking wine and stir-fry until the meat is colored.

4. Add boiling water and simmer for 30 minutes, then add carrots, add salt and simmer for 15 minutes to reduce the juice.

Ingredients: 280 grams of lamb (lean).

Excipients: 3 grams of grass fruit, 50 grams of peas, 10 grams of coriander, 100 grams of yams, 150 grams of carrots.

Lamb and carrot soup.

Lamb carrot soup (5 photos).

Seasoning: 10 grams of green onion, 4 grams of ginger, 10 grams of rice wine, 1 gram of pepper, 4 grams of salt, 15 grams of vinegar.

How to make it: 1.Wash the lamb, remove the fascia and cut into small pieces;

2.Wash the peas;

Lamb and carrot soup.

Lamb and carrot soup.

3.Carrots are cut off from the roots, leaves and tail tips, washed and cut into thin strips;

4.Peel and scrape the yam and cut into small slices;

5.Remove the roots and old leaves of the coriander, wash them;

6.Wash and slice the ginger;

7.Wash the green onion and cut into sections;

8.The grass kernels are put into a small gauze bag and tied into the mouth;

9.Blanch the lamb pieces in boiling water to remove blood and odor, and put them in the pot;

10.Add shredded carrots, yam slices, green onions, ginger slices, rice wine, grass and nut cloth bags, pepper, appropriate amount of water, boil over high heat, skim off the foam;

11.Simmer over low heat until the mutton is crispy, remove the green onion, ginger and grass nut cloth bag, add peas and boil;

12.Add salt, coriander, vinegar, season and serve.

Precautions. 1.This dish should not be eaten with vermicelli, otherwise it will destroy the original effect.

2.Do not add sour food when cooking, otherwise it will destroy its efficacy.

3.This dish can nourish the body, and regular consumption is especially effective in improving cold hands and feet in women.

Lamb stew with carrots.

Ingredients: Lamb.

Preparation of lamb stew with carrots.

Cut the mutton into 3 cm cubes, soak in cold water for 20 minutes, pour the blood water, wash and control the water.

Put a little oil, Sichuan pepper, and dried red pepper in the wok to stir up the fragrance, put the mutton pieces and fry until the meat is white, pour in a little cooking wine, add more boiling water (add enough at one time, don't add water in the middle), and then put in ginger slices, green onions, cumin, and simmer for 1 hour on medium-low heat and then add salt (skim off the foam during the period).

Cut the carrots into hob pieces, put them in the mutton broth and continue to simmer for about half an hour.

After turning off the heat, sprinkle a little pepper, chopped shallots, chopped coriander, and it's OK, the meat is tender, the soup is thick, and the taste is fresh.

Stew the lamb first, then add the carrots and stew until cooked.