Steamed lamb chops with seasonal vegetables, iron pot stew is indispensable on the table. After our family bought the tender roast lamb chops, we cooked them with vegetables in the season, with a lot of salty juice to strengthen the spleen and stimulate the appetite.
Prepare food in advance: 500g roast lamb chops, 2 carrots, a piece of ginger in the east, an appropriate amount of star anise, Alpinia officinarum vegetable oil, rice wine, soy sauce, spiced powder and salt. Practice: After washing, put a catty of roast sheep into cold water to boil, remove blood and foam, and drain it for later use. Add a proper amount of vegetable oil to the wok, bring to a boil, then pour in Dong Ru ginger slices and spices and stir-fry until fragrant.
Then pour in roast lamb chops, a tablespoon of rice wine, a little soy sauce, 2 tablespoons of soy sauce and a little spiced powder, and stir well. Then add a lot of warm water, boil and stew the mutton for 30 minutes.
Within 30 minutes, peel and wash two potatoes and a carrot, and then slice them for later use. Time is up, add carrot pieces and potato chips, taste the juice of this moment, consider adding salt appropriately, and stew for 20min minutes. Mutton is usually stewed in a pot for 40 minutes before it is completely cooked. This time it was stewed for 50min minutes, and it tasted crisp and fragrant, especially delicious.
Mutton skewers When it comes to the special food made of mutton, the first thing that comes to mind is mutton skewers. Barbecued mutton kebabs with pepper oil are tender and juicy. People who didn't like fat meat before are now salivating at the fat meat in mutton kebabs.
Food prepared in advance: 400g leg of lamb, onion 1/4 slices of ginger, proper amount of raw eggs, one vegetable oil, one spiced powder, one cumin, one Chili powder and one salt label. Appropriate method: 400g leg of lamb is cut into even meat particles, and there must be some fat in the leg of lamb, which will be fragrant after roasting.
Mix the chopped leg of lamb with shredded onion, ginger slices, allspice powder, Chili powder and salt, then pour in a proper amount of vegetable oil and grab well. Cover with a fresh-keeping bag and marinate for at least 4 hours, preferably overnight.
Pick out all the marinated leg of lamb, cook in boiling water for 10 minute, and drain. The leg of lamb is strung on the label and mixed with spiced powder, Chili powder and a little salt as seasoning.
Brush a layer of vegetable oil on the surface of mutton skewers first, so that it is not easy to lose seasoning later. Be sure to sprinkle cumin on the mutton string before roasting, so that the cumin flavor will be stronger. The kebabs are laid on the baking wall and put into the middle and high floors of the electric oven. The bottom baking tray is covered with tin foil and oiled. The electric oven is set at 200 degrees. After heating, add mutton skewers and bake 10min.
Grasping tender mutton by hand, in an effective way, tastes delicious. After blanching, the seasoning is stained with materials, which is original and delicious. Prepare food in advance: roast lamb chops 400 grams of Dongru ginger slices, dried peppers, appropriate amount of star anise, pepper and galangal. Dip: salt and Chili powder. Practice: Wash 400 grams of roast lamb chops, blanch in cold water, remove blood, and drain.
In another clean wok, add ginger slices, dried peppers, star anise, pepper and galangal, and bring to a boil. You need to put a certain amount of water here. Keep the fire low, cook for 50 minutes, and dip in the seasoning immediately after picking it up.
Mutton pilaf Is there anyone who likes pilaf as much as I do? In severe winter, I often cook a pot of hand-grabbed rice and make a cabbage and tofu soup, which is very simple, nutritious and delicious. Prepare food in advance: 400g of leg of lamb, one carrot, one onion, more than half a blueberry, a small amount of chopped green onion and ginger foam, an appropriate amount of vegetable oil, rice wine, soy sauce, spiced powder, spiced powder and salt.
250 grams of rice and cold water: prepare the necessary food and cut the leg of lamb into small pieces. Peel and shred carrots. Wash and shred more than half of shallots. Add a proper amount of vegetable oil to the wok, bring it to a boil, add mutton pieces, stir-fry until the color becomes light, then add chopped green onion and ginger foam and stir-fry until fragrant.
Add shredded carrot and onion, add appropriate amount of soy sauce, spiced powder and spiced powder, stir fry evenly, taste the juice, and consider adding salt as appropriate. 250% rice, rinse, and then pour in water 4 cm higher than rice.
Stir-fry in a stainless steel steamer, stir well with a spoon, and steam rice for about 28 minutes. Use this time to wash and soak a proper amount of dried blueberries until they are soft. After the rice is steamed, pour in dried blueberries, stir-fry with a frying spoon, then cover the pot and stew for 5 minutes.