What are the small seasonings in the stewed dry mutton, and what are the seasonings in the stewed mu

1. Fresh-enhancing seasoning.

Green onion, ginger, garlic, rice wine, star anise, spices, Sichuan pepper, chicken essence, sugar, etc.

2. Seasoning to remove the smell and fat.

1) Hawthorn. Put a few hawthorns in a pot and cook them with the lamb to remove the smell, and the lamb cooks quickly.

2) Orange peel. When boiling the mutton, add a few pieces of orange peel to remove the fishiness and make the mutton delicious.

3) Curry powder.

Add an appropriate amount of curry powder to the lamb to make curry lamb without a fishy smell.

4) Sugarcane. Add cut sugar cane to the mutton and cook it together to remove the smell.

5) Mung beans. Place in a lamb pan.

Seven or eight mung beans are stewed together to remove the smell of mutton.

6) Red dates. When boiling mutton, add a few red dates to remove the smell of mutton.

Tips: These seasonings can be added one or two according to the situation to remove the fishy and fat.

The correct way to cook lamb with ingredients.

Ingredients: mutton, white wine, water chestnut, salt, pepper, green onion, ginger, garlic, star anise, chicken essence, orange peel.

1. Cut the lamb into pieces, and the pieces should be slightly larger.

2. Slice the ginger, put it in a pot of cold water, put the mutton in a pot of cold water and heat the blanched water, and cook in the liquor after the water boils.

3. Peel the horse's hooves and soak them in cold water. The horseshoe is cold, and the same pot with mutton can neutralize the heat of mutton, and play a role in warming and replenishing in the autumn when it is easy to catch fire.

4. Stewed mutton pays attention to slow simmering, boils a pot of hot water in a casserole, and the water should be enough.

5. Pour all the seasonings into the casserole, add the lamb that was blanched before, reduce the heat to the minimum, and simmer for three hours.

6. Cut the carrots and radishes into cubes, put them in a pot with the prepared water chestnuts, and simmer for half an hour.

7. Sprinkle salt and white pepper according to personal taste before cooking, and you can also add some coriander to enhance the flavor.

How to make lamb soup to nourish the stomach.

Mutton is a warm food, use mutton to make soup, add ginger to better warm the stomach, and add rice wine to make the stomach like it more. In addition, with radish, it will not make up for the warmth of the mutton, resulting in fire, which just plays a balancing role.

Method: 1. Take out the mutton and thaw it, then peel it and cut it into small pieces. My mutton is farm-raised, with hair, so it has to be skinned, and it is bought in the market, and it generally does not need to be skinned.

2. Cut the green onion segments to be used, and at the same time cut off the ginger slices and set aside.

3. **, put an appropriate amount of water in the pot.

4. Put in the small pieces of cut lamb and ginger slices, and blanch them first.

5. Cover the pot and cook for about ten minutes to ensure that the mutton arrives.

Eight or nine layers of cooking.

6. Take out the blanched mutton and rinse it with cold water.

7. Turn on medium heat, put three slices of ginger in the pot, ginger has a good stomach effect, try to put as much as possible.

8. After the water is boiling, pour in the white radish cut into pieces of mutton and stir a few times.

9. Add salt, and the amount should be adjusted appropriately according to the amount of water.

10. If you want to drink clear soup, simmer it over low heat, and if you want to drink thick soup, simmer it over high heat. When the radish is stewed through, it is ready to be removed from the pan.

11. Add an appropriate amount of rice wine and rice vinegar and stir well. While removing the fishiness, it increases the umami of the mutton.

12. Finally, remove from the pot, sprinkle green onions on top, and you can eat.

Put some spices, radish stew lamb is delicious.

The seasonings of the stewed mutton are: ginger, cinnamon, tangerine peel, and salt.

The preparation of lamb stew with radish is as follows:

Ingredients: 500 grams of mutton, 1 white radish.

Excipients: 10 red dates, 1 ginger, 1 cinnamon, 2 tangerine peels, 1 tablespoon of salt.

Steps: 1. Cut the mutton into cubes and soak the blood in cold water.

2. Peel the white radish and cut it into a large hob.

3. Put the mutton in the tall soup pot, add enough water, add cinnamon, tangerine peel and ginger slices.

4. Bring to a boil over high heat to remove foam.

5. Add red dates and white radish and bring to a boil.

6. Turn to low heat and simmer for 3 hours.

7. Take out the cinnamon and tangerine peel and add salt.

8. Remove from the pan. <>

It should not be eaten with vinegar, the sour vinegar has an astringent effect, which is not conducive to the growth of yang energy in the body.

Ingredients: 1500 grams of mutton (front leg bent sedan chair) Seasoning: 8 grams of salt, 3 shallots, 10 slices of ginger, 3 grams of Sichuan peppercorns, 3 dried peppers.

Only three seasonings are placed in the stewed lamb: ginger, green onion, and Sichuan pepper.

Many people think that mutton has a big smell, and when cooking, more spices and seasonings are needed to cover it, in fact, stewed mutton is very particular, once these spices and seasonings are not put right, put more or less, it will make the mutton unpalatable, and the soup will taste great. If you can buy the best quality lamb, it is enough to put some table salt in the stew.

When stewing mutton, star anise, big ingredients can not be put in, and some spices with a relatively large flavor are also best not to put them, such as cinnamon, etc., if you put it, it will make the color of the soup worse, and the taste of the mold becomes very strange. When stewing mutton soup, only put ginger, green onions, peppercorns these three seasonings can be, more and less will not work, so that the meat is tender, the soup is delicious, and there is no smell!

Preparation of lamb stew:

Ingredients: lamb, carrots, ginger, green onions, peppercorns, salt, etc.

1. Prepare an appropriate amount of mutton and carrots, rinse the mutton, cut it into larger pieces, wash and peel the carrots, cut them into large pieces, slice the ginger, cut the green onion into sections, and cut a small amount of peppercorns. Pour the lamb pieces into the pot, add enough water, and then bring to a boil over high heat, skim off the foam when a large amount of foam appears.

2. Then put the ginger slices and green onions into the pot, then wrap the peppercorns in gauze and throw them into the pot, continue to boil over high heat, and then adjust to low heat to simmer, almost stew for an hour and a half, and when the last half an hour, pour the carrots into the pot and stew until the mutton is stewed and soft, and the carrots are also stewed, sprinkle an appropriate amount of salt, stir well, cook for two minutes, and then turn off the fire.