The practice of stewed mutton in Chamagu, the practice of boiled mutton in Mongolian water

The Chinese New Year is approaching, so I will share with you the home-cooked chamagu stewed mutton.

Everyone knows that Xinjiang's stewed mutton is fragrant but not greasy, and the fragrance is overflowing. The combination of tender mutton and Chamagu is really a delicacy that many Xinjiang people cannot forget. After eating the meat and drinking a mouthful of soup, it is really a human enjoyment.

Many people don't like to eat mutton, saying that mutton has a fishy smell. Then I have to tell you that the sheep babies in Xinjiang grow in the high mountains, eat herbs, drink who in the Tianshan Mountains, and because of the special saline-alkali environment in Xinjiang, these factors have reduced the taste of mutton, and the mutton only leaves a natural deliciousness when eaten.

Xinjiang's stewed mutton is to maximize the freshness of mutton, and it is very simple to make this delicacy. The Xinjiang compatriots strive to maintain the original taste of mutton to the greatest extent when making this delicacy. Just add chamagu, salty salt and simmer in water during the production process to maximize the flavor of the mutton.

And this dish, because the lamb is warm. It is the nourishing holy product of Xinjiang in autumn and winter.

Next, I will teach you how to make an authentic Xinjiang Chamagu stewed mutton at home.

The first is to prepare the ingredients, choose the lamb baby's leg of lamb or 1 kg of lamb chops, I personally think that the lamb chops are more refreshing, because foodies know that the bone side meat is delicious.

Next, the heroine of this dish, 300 grams of Chamagu, will tell you in a casual way, two Chamagu. The rest of the ingredients are salt, skin, and water. If you're not in Xinjiang and the mutton is a little fishy, don't worry, you can add some ginger, garlic and green onions along the way.

Now I'm going to introduce it in a serious way, how to make it:

1. Cut the mutton into small pieces, the pieces are small and easy to cook, the time is short, if your Pleasant Goat is not Xinjiang Pleasant Goat, then you need to take a hot bath for your Pleasant Goat first, add some ginger and onion garlic, remove impurities and blood foam, and take away those bad tastes.

2, Chamagu cut into pieces, waiting for a meeting with her male protagonist Pleasant Goat and so on.

3. Pour the water into the pot, how much water to add, I think a little bit of cut mutton can be, wait I don't say here to let you add meat now, after boiling the water, add the Pleasant Goat, boil for 40 minutes on medium heat, if you find that there is blood foam in the cooking process, please skim it out in time. If these blood foam impurities remain in the soup, then the soup will become cloudy. And the taste will not be refreshing and has miscellaneous tastes.

4. After the meat has been boiled for 40 minutes, you add Chamagu, cook for 20 minutes, add a little salt and sprinkle with coriander before cooking. (I don't eat coriander, so I don't usually add it.) ）

5. When eating, you can prepare a plate of cut skin and tooth strips, eat it with the meat, not too cool, and prepare a little salt to rub on the meat to eat together.

A Xinjiang Chama Gu Qing stewed mutton is ready, isn't it very simple, you must make it and eat it during the New Year.

One last piece of advice, be sure to eat it while it's hot to warm your stomach and heart.

Summary. Hello dear, the practice of boiling mutton in water is very simple, first we need to wash the mutton and cut it into pieces, then put it in the pot and add water to stew, remove the dirty things on the surface, add green onions, ginger and garlic, simmer over low heat, put in the cut and read and salt and stew for about ten minutes, wait for the potatoes and mutton to be cooked, you can get out of the pot. The lamb that comes out of this way doesn't have a bad smell at all, and it tastes very tasty.

Hello dear, the practice of boiling mutton in water is very simple, first we need to wash the mutton and cut it into pieces, then put it in the pot and add water to stew, remove the dirty things on the surface, add green onions, ginger and garlic, simmer over low heat, put in the cut reading and Heng old salt and stew for about ten minutes, wait for the potatoes and Zhengyin mutton to be cooked, and you can get out of the pot. The lamb that comes out of this way doesn't have a bad smell at all, and it tastes very tasty.

Mutton is a kind of food that belongs to the people of the northern region of our country who like to eat very much, his practice is very various, boiled mutton is one of them, I want to know how to boil mutton in Inner Mongolia, how to do it, first of all, we need to wash the mutton and cut it into pieces, add cold water, put it in a pot and turn on a high fire to do it, and then skim off the foam on the surface, and then add green onions, ginger and garlic, simmer over low heat and add a little salt to cook it can be eaten. <>

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Ingredients: Chamagu, lamb with bones, onion, salt, coriander.

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Peel the onion and cut it into small pieces, and cut the lamb into cubes.

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Put it in a clay pot.

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Add cool water. <>

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Bring the heat to a boil and skim off the foam.

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Turn the heat to low and add the onion cubes and simmer together for about 2 hours.

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Wash the chamagu and cut into cubes.

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Add it to the clay pot, add salt and simmer it for about 15 minutes or so.

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Wash and chop the coriander, sprinkle with chopped chives and serve.

Lamb stew. Health benefits grip bridge.

Coriander: Strengthens the stomach, diaphragm, and enhances immunity.

Ingredients. 2000 grams of lamb with bones; Appropriate amount of shallots; shallots to taste; coriander to taste; salt to taste;

The preparation of stewed lamb.

1.Wash the shallots, shallots, and coriander, and cut them for later use.

2.Chop the lamb and wash it, put it in a pot, add water, and bring to a boil over high heat.

3.Remove the mutton foam, reduce the heat to medium and low and simmer for 20 minutes, then add salt and green onions.

4.Continue to simmer for 25 minutes, and the chopsticks will be able to fork through the meat and it will be cooked.

5.Scoop the lamb and broth into a bowl and sprinkle with coriander, shallots and shallots. (If you like to be jealous, you can put it in moderation).

Tips: I chose mutton baby meat, induction cooker for 50 minutes, if it is old mutton, it will take longer.

Meat can also be refreshing: stewed pork ribs.

Recently, I've been tossing and turning to empty the refrigerator again, and there are some ribs that relatives have brought me there, and I'm figuring out how to eat them. The old man said he didn't want to eat meat or anything, and he did eat a lot of meat lately, but I am a carnivore, and there must be meat on the table every day. I remember chatting with the old man some time ago, talking about the method of pork ribs, he said that the kind of cooking is very fragrant, and it happened that a few days ago I stewed a pig's trotters in an iron pot, and the old man said that it was several times more fragrant than that made in a pressure cooker, and I suddenly had an idea.

If you don't eat the thick flavor, let's eat the original aroma of meat and stew it!

Ingredients. ribs;

Accessories. Shed with anise; bay leaves; green onions, ginger and garlic; Soy sauce; light soy sauce;

Meat can also be refreshing: the steps to stew pork ribs.

Meat can also be refreshing: the recipe for braised pork ribs**1

1.The ribs are cut along the seams of the bones and soaked to remove the blood, and washed. Slice the green onion and ginger.

2.Add cold chain skin to the pot and boil over high heat to remove the foam.

Meat can also be refreshing: the recipe for braised pork ribs**3

3.Add star anise, bay leaves, green onion and ginger, change to medium-low heat and cover and simmer for 40-50 minutes.

Meat can also be refreshing: the recipe for braised pork ribs**4

4.Peel the garlic and press it into garlic paste, add soy sauce and light soy sauce and mix well to make a dipping sauce.

Tips: It is said that if you don't eat meat and garlic, the nutrition will be reduced by half, so I took this garlic sauce, which is conducive to nutrient absorption and can also relieve greasy and clear your mouth. If you don't want to eat garlic sauce, then add a little salt to adjust the flavor after the ribs are cooked, and the original flavor is fragrant in addition to the pork rib soup, don't throw it away, you can freeze it as a soup stock, and the province is now boiled as for the degree of softness, it depends on your own preferences, if you want to be rotten, you can stew for a while, I still have a little chewy when I stew at this time, and the men are just right for wine.

The preparation of stewed lamb.

Ingredients: 500 grams of mutton, 25 grams of green onions, a little radish, 25 grams of coriander, monosodium glutamate, salt, ginger, vinegar, appropriate amount of pepper, 5 grams of sesame oil.

Method 1: Chop the mutton into centimeter-square pieces, break it with a knife, shred part of the green onion, and cut off part of it; Cut the radish in half;

2. Boil the mutton with boiling water to remove the blood stains, pour it into the pottery basin, add ginger, green onions, radish, boiling water (limited to the mutton), and then put it on the small iron frame in the pot, add an appropriate amount of water to the pot (the lower part of the basin should run in the water), cover the pot tightly, skim off the oil slick when the meat is rotten, remove the green onion, ginger and radish, and add shredded green onion, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasonings when eating.

Ingredients.

Chamagu to taste.

Lamb to taste. Salt to taste, onion to taste.

The practice of chamagu clear lamb stew.

1.Ingredients: Chamagu, lamb with bones, onion, salt, coriander 2Peel the onion and cut it into small pieces, and cut the lamb into cubes.

3.Put it in a clay pot.

4.Add cool water.

5.Bring the heat to a boil and skim off the foam.

6.Turn the heat to low and add the onion cubes and simmer together for about 2 hours.

7.Wash the chamagu and cut into cubes.

8.Add it to the clay pot, add salt and simmer it for about 15 minutesWash and chop the coriander, sprinkle with chopped chives and serve.