How to make lamb taste the best? How can it be made?

Mutton is a very nutritious and healthy meat food, mutton is a meat food that warms and nourishes the kidney, so eating mutton has many benefits. In winter, the elderly generally buy mutton for the children at home to eat, in order to better help the children to go to the cold, so that the children are not afraid of the cold. Lamb does have such a dietary tonic effect.

For children with poor physical fitness, it is very reasonable to eat more mutton, which can promote the physical and mental health of children, and at the same time has a miraculous effect on the treatment of cough and phlegm and bronchitis. However, everyone knows that mutton has a very strong fishy smell, which is why mutton is very nutritious but makes some people avoid it. In fact, the mutton only needs to be done, the taste is delicious and delicious, and it is not easy to have a fishy smell.

So, how do you make lamb the most delicious? Let's share a few types of delicious mutton recipes.

1. Lamb stew.

Lamb stew is a very delicious dish and is very easy to make. Choose a piece of high-quality mutton slices, clean up the pot before the pot is water, add rice wine, green onions, ginger and garlic to remove the fish, remove the foam after the water boils, and then take out the mutton and the soup of the boiled mutton, clean up the mutton and reserve it, skim off the foam in the soup, pour the white soup into the pot again, put in the mutton, add all kinds of seasonings and condiments, and stew for two hours.

2. Kebabs.

Lamb skewers are the most able to remove the smell of mutton is a kind of mutton eating method, cut the mutton into small pieces, and then add shallots, green onions, ginger garlic and rice wine, pepper noodles, ginger powder, light soy sauce and other marinated for two hours, and then the mutton skewers down, easy to bake on the fire, the process of roasting can be brushed with barbecue juice, sprinkled with pepper and cumin powder, not to mention how fragrant.

3. Cumin mutton.

Cumin powder mutton is a dish that many people like to eat, and this dish is really loved by everyone. Mutton or cut into small pieces, marinated and then oiled, cooked hard skin and fished out, then China oil, add spices to the pot, fry the mutton after tenderness, add salt, and finally sprinkle a large handful of cumin powder, you can start the pot. The lamb made in that way is very delicious, tender and delicious.

I think roast lamb is the best. Use a special barbecue tool to grill it, then turn it over often, sprinkle cumin on top and serve.

I think it's best to eat it while it's boiled. There is an option to cook in a pressure cooker. Stir several times during the cooking process and add some more hot water.

It tastes best when cooked. It can be steamed, stir-fried, fried, boiled, and fried. The lamb made by these methods is quite delicious.

In the case of mutton, I think it is more delicious to make a clear soup, so we must remove the mutton flavor when making it.

1. We first clean the mutton, then cut it into thick shreds or strips, and put it in a bowl for later use.

2. Add light soy sauce, starch and cumin grains, mix well, and marinate for 30 minutes.

3. Wash and drain the parsley and set aside.

4. Heat the pot and pour the oil, then add the marinated mutton and stir-fry.

5. When the surface of the mutton is slightly charred, add salt, cumin powder, chili powder and pepper powder and continue to stir-fry.

6. Finally, we just add cooked sesame seeds, and then we must stir-fry evenly, you can first put some coriander on the plate and put the mutton on it, so that it can be eaten.

Efficacy: Mutton contains relatively little fat and cholesterol, rich in vitamin B1, B2, B6 and iron, zinc, selenium and other nutrients, so it is very helpful for our health, we eat some mutton can be a good way to warm the body, and it is very helpful to improve the body's immunity. Mutton can increase digestive enzymes, protect our stomach, help the spleen and stomach digestion, and play an anti-aging role.

Cumin powder can make mutton more aromatic and enhance people's appetite.

In fact, I personally think that beef stew is the most delicious, because if it is stewed in this way, his soup can also be used to cook hot pot, and if it is stewed for a long time, his taste will be more intense. It is necessary to blanch the mutton first, add green onions, ginger and garlic, and cooking wine to remove the fishy smell, and then take it out. The meteor moved slowly for about four hours, and I thought it would be fine, and the mutton soup that came out of this way was delicious, and it was even more perfect if you put some radishes or greens in it.

Braised lamb recipe and steps.

1. Prepare raw materials, and large materials can be increased or decreased according to all the increases and decreases in the individual's home.

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. Put water in the pot dust, pot mutton under cold water, medium to high heat, do not cover the lid, boil, and cook over low heat for another five minutes; After blanching, remove the lamb and rinse it with running water and drain.

3. Cut the green garlic into sections and crush the ginger, knot the green onion, put the garlic, bay leaves, ingredients, cinnamon and peppercorns into the tea bag (if there is no tea bag at home, put it directly into the pot).

4. Heat a small amount of oil in a pot and stir-fry shallots, ginger and garlic; Pour in the lamb pieces and stir-fry until fragrant.

5. Add enough water, not too bright to touch the mutton; Add two tablespoons of cooking wine.

6. Add 2 tablespoons of dark soy sauce and 1 tablespoon of light soy sauce; Put in the spice packet.

7. Add a tablespoon of rock sugar. Cover the pot, bring to a boil over high heat, then turn to low heat, and simmer for about two hours until the lamb is completely crispy and flavorful. 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 the green garlic pie key leaves, cover the pot and simmer for one minute (so that the green garlic leaves are greener and more fragrant), open the lid and remove from the pot.

Fourth, the method of braised lamb chops.

Ingredients: lamb chops 2 kg; 30 grams of rock sugar; 4 green onions (1 green onion); 1 medium potato; 1 carrot; a large piece of ginger thumb; 2 grass fruits; 3 star anise; 30 peppercorns; 1 teaspoon cumin; cinnamon bark 3 cm long section; Angelica dahurica 10 g; 3 slices of ginger; 2 slices of orange peel; Appropriate amount of dark soy sauce; Light soy sauce to taste; 30 grams of cooking wine. In winter, a pot of braised lamb chops and a few vegetarian dishes are eaten together, which is both satisfying and casual.

Ginger mutton broth.

Ingredients: 250g mutton, 12g angelica, 20g codonopsis, 30g ginger Accessories: appropriate amount of water.

Steps:1Materials.

2.Wash and slice the ginger.

3.Wash the angelica codonopsis and soak it slightly in water.

4.Wash and slice the lamb.

5.Pour into a pot, add an appropriate amount of water, and bring to a boil over high heat.

6.Remove surface foam.

7.Continue to boil for 5 minutes.

8.Pour the boiled lamb into the stew pot with the soup.

9.Add angelica codonopsis ginger.

10.Add water to an electric saucepan.

11.Put in a saucepan.

12.On low temperature, simmer for 2-3 hours over water, and simmer overnight.

13.When the lid is removed, the mutton and herbs are soft and rotten.

14.Serve, season and serve.

Mutton soup is a kind of soup often drunk in winter, after adding angelica and ginger in this, it is different, it is a warm meridian and warm kidney medicinal diet, the clear soup is delicious, good at treating blood deficiency and cold body, and has the effect of nourishing qi and blood. Ginger contains protein, multivitamins, carotene, calcium, iron, phosphorus. Ginger has the effects of excitement, sweating, cooling, and refreshment in hot seasons.

This kind of soup is very suitable for winter consumption, with the effect of nourishing the body, and at the same time, it can also drive away cold and quietly detoxify, with rich nutrient absorption, and at the same time can also refresh and detoxify.

Mutton is warm, nourishing and nourishing, when the weather is cold, a bowl of steaming mutton soup goes down, it doesn't take a few minutes to warm the whole body, eat mutton to resist the cold and have nothing to say. The practice of mutton is home-cooked and delicious, the mutton itself is fresh and sweet, no need for tedious cooking, it is simple and easy to learn, and the mutton should be eaten more after winter.

Water basin mutton - "Cong Liang Chang'an Twelve Hours" recommended food].

Ingredients: mutton, sweet potato vermicelli, ginger, green onion, cinnamon, cumin, Sichuan pepper, spicy pepper, coriander.

1. Try to use sweet potato vermicelli for vermicelli, resistant to boiling, oily, smooth and tendony, mutton with lamb belly, lamb hind leg meat and other oils is better, first soak the vermicelli in cold water to soak soft and set aside, mutton cut into palm-sized pieces and rinse repeatedly for later use, shallots, ginger, cinnamon, pepper, cumin ready, cumin can be more.

2. Put the mutton in the pot with cold water, boil for half a minute after boiling over high heat, and then take out the mutton for later use.

3. Re-add water to the pot, put in the mutton pieces that have been blanched, put the seasoning dry ingredients into the material bag, boil over high heat, cover the pot, simmer for an hour on medium-low heat, and take out the mutton and put it for later use, and the mutton soup is also cooked, and do not add any seasonings.

4. Boil water in a pot, put the soaked soft vermicelli into the pot, boil for three or two minutes, boil the hard core Kai in the middle, and remove it into a large bowl.

5. Add salt, pepper, monosodium glutamate to the bowl, slice the lamb and chopped coriander on the yard, you can also add some garlic sprouts, pour the mutton soup into the bowl, pour a spoonful of oil and spicy seeds, soak some dough cakes, and a bowl of lamb in a basin of gluttony to drool is ready.

Red stewed mutton - Henan special food].

Ingredients: mutton, carrots, green onions, onions, ginger, garlic, dried chilies, Sichuan peppercorns, star anise, cinnamon, bay leaves; Pixian bean paste, light soy sauce, cooking wine, sugar, salt to taste.

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, cook it over medium heat until it is 60% hot, add 3 tablespoons of Pixian bean paste, fry the red oil over medium-low heat, and then add the green onions, 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 onion, star anise, Sichuan pepper, bay leaves, dried chili peppers, and fragrant fruit, and stir-fry over medium heat for 3 minutes until fragrant.

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.

1000 grams of mutton, 200 grams of honey, 200 grams of dry rehmannia, Guishen, and Chuanduan, 100 grams of Huai ox knee, and 50 grams of Shangbeiqi.

Peel the lamb, remove the fat and fascia, wash and cut into slices or shreds.

Put the mutton, rehmannia root, guishen, chuan duan, huai ox knee, and astragalus all into the pot, add water and heat to the same pot for about 10 hours, take the thick juice, remove the coarse residue and leave the meat, and then add the positive honey, boil it into a maltose-like, and it can be eaten.

Nutrient valence is worth of celery.

Soup ingredients: 500 grams of lamb bones, 10 grams of Codonopsis, 10 grams of red dates, 10 grams of wolfberry, 1 piece of ginger.

Ingredients: 1 2 tbsp cooking wine, a pinch of pepper, 2 tsp refined salt, 1 2 tsp sugar, 1 tsp monosodium glutamate.

Production process: 1. Wash and chop the mutton into pieces, cut and wash the codonopsis, soak the red dates and wolfberries, wash and slice the ginger;

2. Add water to the pot, put in the mutton pieces when the water boils, boil over medium heat to remove the blood water, scoop up and rinse and set aside;

3. Put mutton pieces, ginger slices, Codonopsis Duanyanshouma, red dates, wolfberries, refined salt, monosodium glutamate, sugar, pepper, cooking wine in the soup bowl, pour water, put it in the steamer and steam it for 2 hours.

The steps to make lamb delicious and simple are as follows:

1. Soak the lamb in cold water for 2 minutes, during which the water is changed several times.

2. Slice the ginger and cut the coriander into sections.

3. Pour water into the pot and boil for 30 minutes.

4. Wash with water 2-3 times after removal.

5. Put a spoonful of oil in the pot, add pepper, chili pepper and ginger slices and stir-fry to bring out the flavor, pour in the mutton and stir-fry, add water to cover the mutton.

6. Put salt, star anise, angelica, garlic, pepper, wine, soy sauce, remove the lid and simmer, turn to the orange and cook for 1 and a half hours after the water boils.

7. During the period, you can open the lid several times and add water to prevent the pot from drying.

8. Add coriander to the round book and stir-fry to remove from the pot.

9. The delicious lamb is done.

Step 1: Wash and dry the mutton, fry it on 2 sides, add spices, pour in the beer that is no more than the mutton, put an appropriate amount of soy sauce and sugar to boil over high heat, and simmer for half an hour (depending on the degree of cooking of the mutton).

Step 2: After the mutton is satisfied, the juice is collected first, add the green and red peppers and stir-fry until fragrant, then add the mutton and stir-fry again, sprinkle in McCormien, pepper and salt, cumin, and chives.

Personally, I think that lamb is the best way to make lamb skewers, sprinkle cumin and grill it, it is simply delicious.

Family version of Xinjiang fried mutton. Slice the mutton, stir-fry the lamb in hot oil in a hot pan, add a large amount of cumin powder, chili powder, and an appropriate amount of salt. Stir-fry evenly out of the pan, delicious and simple!

Roasted whole lamb is delicious. The whole lamb is roasted and then served with a little greens, which is very delicious.

I think it's the best to stir-fry the lamb with chopped green onions, and then eat it with bread rolls, which is particularly delicious. Or it can be marinated and skewered and baked in the oven, making lamb skewers is also delicious, or it can be stewed with potatoes.