Specific practices are as follows:
Ingredients for 3 people.
Appropriate amount of mutton
condiments
Potatoes 1 carrots 1 mushrooms, Chinese cabbage, yuba and vermicelli 1 a handful of green garlic 1 coriander, a little Jiang Mo, 5 grams of dried pepper, a little star anise 1 a little fragrant leaves, 2 pieces of cloves, a little sugar, 2 grams of soy sauce, 5 grams of salt, 4 grams of cooking wine, 5 grams of sweet noodle sauce, a little sesame oil and a little salad oil.
Step 1
Cut the mutton into cubes about 3 cm; Cut potatoes and carrots into hob blocks.
Step 2: Complete method of braised mutton.
Blanch the mutton in boiling water and take it out for later use. Add a little water to make a thick sauce.
Third step
Heat the oil in the pan. When it is 50% hot, add dried Chili, garlic slices, onion, ginger slices, pepper, aniseed and so on. Stir fry and add the mutton.
Step 4: Cook cooking wine and soy sauce, stir well, and add half-cut fresh mushrooms.
Step five
Add sugar, stir well with miso sauce, and then add sweet noodle sauce.
Step 6
Add water, bring to a boil, and cook over medium heat for about half an hour.
Simple method of stewing mutton
Add potatoes and carrots and eat them raw. Add coriander and drizzle with sesame oil before cooking.
Other practices are as follows
First, braised mutton
Ingredients: leg of lamb, lamb chops, Chinese cabbage, mushrooms, carrots, green and red peppers, green onions, ginger, star anise, fragrant leaves, white pepper, angelica dahurica, kaempferia kaempferia, soy sauce, soy sauce, oyster sauce and yellow rock sugar.
1. The first choice for braised mutton is lamb leg and lamb chop. I prepared these two kinds of kilos today, both of which were chopped in advance. They are the meat of Yellow River Tan sheep, which is tender and has a faint smell. We pour all the mutton into a clean big plate, add clean water without mutton, soak it for half an hour first, and let the mutton soak the blood out. This is an important step to remove the fishy smell. If you are not afraid of trouble, I suggest you change fresh water once in the middle, and the fishy smell removal effect will be better.
2. After half an hour, we picked up the mutton and began to blanch. Prepare a large pot of clear water, blanch the mutton in cold water, add some scallion segments to the pot, and the fishy effect of scallion is better than that of scallion, then add a few slices of ginger and cooking wine. Cook slowly over medium heat, skim off the floating foam with a spoon, cook for another two minutes after the water boils, and then pick up the mutton with a colander.
We fished out the mutton, poured it into a big plate filled with warm water in advance, and then cleaned it. It is particularly emphasized here that warm water must be used. The temperature of mutton just out of the pot is still very hot. If it is suddenly soaked in cold water, the mutton will shrink sharply due to the severe temperature difference, resulting in dehydration of the meat and tasteless taste.
Now we prepare the ingredients of braised mutton. Prepare a washed Chinese cabbage and cut it into larger pieces with a knife. The northwest practice is to add sweet potato vermicelli, and the court practice is to add cabbage. Prepare a few dried mushrooms, clean them, soak them in warm water, and keep the water for soaking mushrooms. Prepare some carrots, peel them and cut them into small pieces, which are slightly smaller than mutton pieces. Prepare a little green pepper, and finally prepare a little onion and ginger slices.
5, the seasoning is also very simple, add two star anises, a few fragrant leaves, a spoonful of white pepper, two pieces of angelica dahurica, two pieces of kaempferia, and add some dried peppers if you like spicy food. Add clean water, rinse quickly, then pour out and drain for later use.
6. Mix a braised sauce, put two spoonfuls of soy sauce in the bowl, put two spoonfuls of soy sauce, and then put two spoonfuls of oyster sauce and mix well. Their ratio is one to one.
7. Boil the oil, add a little mashed yellow rock sugar in advance, stir-fry the yellow rock sugar, melt it, stir-fry until it is purple, then pour in the drained mutton, stir-fry continuously, then pour in the seasoning, then pour in all the prepared braised sauce, all the ginger slices and green onions, stir-fry evenly, stir-fry until fragrant, and pour in a tablespoon of cooking wine while it is hot.
8. You can add boiling water in the next step. Boiling water is not mutton. After the water is boiled, we pour the mushrooms and mushroom water together. If the mushroom is big, you need to change the knife in advance. After boiling again, cover it, turn to the minimum heat and continue to stew for 40 minutes to an hour.
9. Time is running out. The mutton is cooked and gives off a charming fragrance. It's easy to insert chopsticks from a covered place, which means it's soft and rotten. We will clip out green onions and ginger slices, or we can clip out star anise and fragrant leaves.
10, since it is braised mutton, a casserole is essential. Blanch the vegetables and put them at the bottom of the casserole. Pour the mutton and soup into a big casserole, and then pour all the carrots. Boil first, then turn to low heat, and continue to stew for 20 minutes until carrots and cabbage are soft and rotten. Finally, add all the green and red peppers and simmer on low heat. Add a little garlic leaves before turning off the fire, and a soft and delicious braised mutton will be ready.
Second, the nutritional value
As the saying goes, "medicine is better than food." Mutton is warm and nutritious, which can warm the middle energizer, tonify the middle energizer, invigorate qi, stimulate appetite, strengthen the body and tonify the kidney. Eating more mutton in autumn and winter can increase the body's heat, promote blood circulation and enhance the ability to keep out the cold.
The main value of mutton is divided into three points. Mutton is rich in fat, vitamins, calcium, phosphorus and iron. In particular, the content of calcium and iron is significantly higher than that of beef and pork, and the cholesterol content is low. It is an excellent food for nourishing the body. Mutton is tender and easy to digest. At the same time, mutton can also increase digestive enzymes and protect the stomach wall and intestines, thus contributing to the digestion of food. Mutton has the function of tonifying kidney and strengthening yang, and is suitable for people who are weak and afraid of cold.