How to cook fresh lamb and how to cook fresh lamb

How to buy fresh lamb and share 5 tips.

Fresh lamb is first blanched in hot water and cooked, and then it is ready for other operations such as roasting and stir-frying.

Fresh lamb can be stewed and eaten. Add ginger and peppercorns with water. That's it. Then cook in the salt, you can also fry and eat cut into strips. Or cut into chunks and fry them. See what flavors you like.

Step 1: Wash the lamb;

Step 2Put the large pieces of lamb in a pot under cold water and bring to a boil over the heat;

Step 3: After boiling, there will be blood foam floating, skim off, and boil for about 3 minutes to remove it;

Step 4: Rinse off the remaining foam on the meat with warm water and cut it into pieces of suitable size;

Step 5Put the sliced mutton pieces into the casserole, put in the sliced ginger, the compound seasoning for the stew, and pour in the rice wine and light soy sauce. You can pour a little more rice wine, I poured a small half bottle. It can also be replaced with cooking wine, but I personally prefer to use rice wine to make mutton;

Step 6: Add water and submerge the ingredients in the pot. If you want to simmer for a longer time, you can add a little more water. Add enough at one time, it is not suitable to add water during the cooking process;

Step 7: Cover the casserole;

Step 8: Put the casserole on the stove, **, and bring to a boil over high heat;

Step 9: After boiling over high heat, keep the heat high for about 10 minutes, then turn to medium-low heat and simmer for about 35 minutes;

Step 10 When the time is up, open the lid and take a look, the mutton in the pot has already tasted at this time;

Step 11: Peel the white radish and cut it into hob pieces;

Step 12Put the chopped white radish pieces into a casserole and bring to a boil over high heat; Turn to medium-low heat and cook for 5 minutes, then open the lid and add an appropriate amount of salt to taste;

Step 13 Open the lid of the casserole, reduce the juice on high heat, and put a few pieces of rock sugar into it, which can help collect the juice and improve the flavor; When you see that the soup in the casserole is decreasing, you can turn off the heat;

Step 14: A fragrant lamb stew with radish is out of the pot.

Step 15 This dish made in Kunbo casserole, the mutton is very flavorful, although it is soft and rotten, it is not the kind of softness that is pressed out of the pressure cooker, and the taste is very good, and the family is very enjoyable to eat. And this casserole has a large capacity, and it is no problem to add more ingredients, if there are many people at home during the New Year, a large pot of stew is enough to eat!

Method two. Food ingredients.

Ingredients: 400 grams of mutton, 50 grams of white radish, 15 grams of garlic sprouts, 1 small piece of ginger, appropriate amount of large ingredients, appropriate amount of cinnamon.

Ingredients: 30g cooking oil, 3 tsp red oil, 3 tsp soy sauce, 3 tbsp broth, 1 3 tbsp cooking wine, a pinch of pepper, 3 tsp bean paste, 2 tsp refined salt, 1 2 tsp monosodium glutamate.

Step 1: Wash and cut the mutton, wash and peel the white radish and cut into pieces, wash and pat the ginger loosely, and wash the garlic seedlings and cut into sections.

Step 2 Put oil in the pot, heat it, add ginger, spices, cinnamon, bean paste, and mutton to stir-fry until fragrant, pour in cooking wine and broth, and cook over medium heat.

Step 3: Add white radish, salt, monosodium glutamate, pepper, and soy sauce and cook until thoroughly flavored, add garlic sprouts and red oil and cook for a while.

Method three. Ingredients.

Ingredients: 500 grams of mutton, 1000 grams of radish, 10 grams of tangerine peel.

Ingredients: 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Step 1: Wash the radish, peel it and cut it into cubes. Wash the lamb and cut into strips or pieces. Wash the tangerine peel, wash the ginger and pat it, and wash the green onion and cut it into knots.

Step 2: Put the mutton and tangerine peel into the pot and bring to a boil over a fire, beat off the foam, and cook for half an hour.

Step 3: Add radish, ginger, green onion, cooking wine, salt, simmer until the radish is cooked through, add monosodium glutamate, and serve in a bowl.

Fresh mutton can be burned into cumin, and the mutton tastes better, because some chili peppers will be added to it, which is fragrant, spicy, and very delicious.

The preparation of fresh mutton is as follows: ingredients: a carrot, 900 grams of mutton, 3500 ml of water, cooking wine, cut off green onions, ginger slices, appropriate amount of salt, 1 teaspoon of fragrant jujube oil, appropriate amount of white pepper, and a package of Sichuan peppercorns.

Steps:

1. Wash and drain the carrots and mutton, and cut the carrots and mutton into pieces for later use;

2. Blanch the mutton in boiling water, remove and drain;

3. Remove the oil from the pan, put in an appropriate amount of salad oil, put the mutton into the high heat and fry until the color turns white;

4. Put water and other seasonings (except sesame oil, white pepper and salt) into a pot and bring to a boil over high heat, change to low heat and cook for about 1 hour;

5. Add the carrots and continue to simmer for half an hour, then add the salt, white pepper and sesame oil to taste;

6. If you like to eat coriander and green onions, put coriander and minced green onions when eating.

1. Ingredients: two and a half catties of lamb chops with skin, green onion, ginger, garlic, green garlic leaves, a small handful of Sichuan peppercorns, large ingredients, cinnamon, bay leaves, cooking wine, dark soy sauce, light soy sauce, chicken essence, salt.

2. Rinse the mutton with flowing water to clean the blood water on the surface, put it in a large basin, soak it in water for half an hour, change the water two or three times during the period, soak out the blood water in the mutton, wash and drain it for later use.

3. Put water in the pot, pot the mutton under cold water, medium to high heat, do not cover the lid, boil, and cook over low heat for another five minutes.

4. Remove the blanched mutton, rinse it with running water, and drain it.

5. Cut the green garlic into sections and crush the ginger, knot the green onion, and put the garlic, bay leaves, spices, cinnamon and peppercorns into tea bags.

6. Heat a small amount of oil in a pot and stir-fry chives, ginger and garlic.

7. Pour in the mutton pieces and stir-fry until fragrant.

8. Add enough water and cover the lamb.

9. Add two tablespoons of cooking wine.

10. Add 2 tablespoons of dark soy sauce and 1 tablespoon of light soy sauce.

11. Put in the spice packet.

12. Add a tablespoon of rock sugar. Cover the pot, bring to a boil over high heat, turn to low heat, and simmer for about two hours until the sheep and the meat are completely crispy and flavorful.

13. Open the lid and turn to high heat to collect the thick soup, add a little chicken essence and a little salt to adjust the taste, sprinkle with green garlic leaves, cover the pot and simmer for one minute.

1. After washing the fresh mutton, divide it into several portions, each serving is the amount of one meal. Then pack it in a plastic bag and put it in the blast freezer of the refrigerator. Zhengzhen.

2. Cut the fresh mutton into fine cubes, pour an appropriate amount of cooking oil into the wok, heat, wait for the oil to be hot, put in the mutton for stir-frying, and add an appropriate amount of salt after the stir-fry is sufficient. After the front touch is cooled, put the mutton in a clean container and store it.

3. Smoke and dry to preserve fresh mutton. Slice the lamb, salt evenly on both sides of the slices and hang them or lay them flat in the sun to dry.

4. Air-drying method to preserve fresh mutton. The lamb is smeared with salt or other condiments, or soaked in soy sauce, hung in a cool place, and blown in a dry wind until hardened.