material
250g of mutton, radish 150g, wolfberry 1 teaspoon (5g), aniseed 1 slice, 2 onions, 2 slices of ginger, 2 teaspoons of cooking wine (10ml), salt 1 teaspoon (5g), etc.
working methods
1. Wash the mutton and cut it into 5cm pieces; Wash the white radish and cut it into 5cm hob blocks for later use.
Blanch the mutton in boiling water for a while, remove the blood foam, remove it and rinse it with running water.
2. Heat the oil in the casserole with medium heat, add the onion, fresh ginger slices and aniseed to stir fry until fragrant, add the scalded mutton pieces, stir fry the cooking wine evenly, pour in a proper amount of water to boil, turn to low heat and cover and cook until the mutton is seven-cooked.
3. Add white radish, medlar, salt and pepper and mix well. Continue to cook until the mutton and white radish are soft and rotten.
Stewed mutton with carrot
Carrot 1 root, mutton 900g, water 3500ml, cooking wine, chopped green onion, ginger slices, salt, sesame oil 1 teaspoon, white pepper and a packet of pepper.
working methods
1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use.
2. Blanch the mutton in boiling water, scoop it up and drain it.
3. Take the oil pan, add a proper amount of salad oil, and quickly fry the mutton in the fire until the color turns white.
4. Put water and other seasonings (except sesame oil, white pepper and salt) into the pot and bring it to a boil (I switched to casserole at this time). Cook on low heat 1 hour or so.
5. Add carrots and stew for half an hour. Season with salt, white pepper and sesame oil.
6. If you like to eat coriander and onion, put coriander and chopped green onion when eating. You can keep it if you don't like it.
Braised mutton with medlar
material
Material: mutton (hind legs) 1000g,
Accessories: 20 grams of Lycium barbarum,
Seasoning: 8g of ginger, 5g of onion, 0g of yellow rice wine10g, 3g of salt and 2g of monosodium glutamate.
working methods
1. Wash the mutton and put it in a boiling water pot to cook it thoroughly;
2. Take out the mutton, wash the blood foam with cold water and cut into pieces;
3. Slice ginger and cut onion;
4. Heat the wok, stir-fry mutton and ginger slices, and cook the wok with cooking wine;
5. After frying thoroughly, pour the mutton and ginger slices into the casserole, add Lycium barbarum, clear soup, appropriate amount of salt and onion, boil over high fire, and skim off the floating foam;
6. Add the pot cover, stew with slow fire, and cook the mutton;
7. Select onions and ginger, and add monosodium glutamate as appropriate.
Stewed mutton with chestnuts
material
Material: tenderloin 100g,
Accessories: chestnut (fresh) 30g, medlar 15g,
Seasoning: salt 3g, monosodium glutamate 2g, cooking wine 5g, ginger 5g.
working methods
1. Wash mutton and cut into pieces.
2. Peel the chestnuts and wash the meat.
3. Add a proper amount of water to the pot, add mutton pieces, and bring to a boil over high fire. When it is half cooked, add chestnuts and medlar, and add seasoning to continue cooking for 20 minutes.
skill
Health tips:
This dish has the functions of tonifying kidney, warming yang, nourishing stomach and strengthening spleen. Is suitable for treat loose stool with dull complexion, cold limbs, soreness of waist and knee, and anorexia.
Grams of food:
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
Stewed mutton balls with winter melon
The meat is tender, the soup is fresh and the taste is pure.
material
Ingredients: 300g mutton (hind legs) and 200g wax gourd.
Accessories: egg white 30g,
Seasoning: onion 10g, ginger 5g, pepper 2g, salt 3g, monosodium glutamate 2g, coriander 10g, sesame oil 10g.
working methods
1. Chop sheep hind legs into minced meat, add egg white, chopped green onion, Jiang Mo, pepper, refined salt and monosodium glutamate, and stir well. Peel the wax gourd, remove the pulp, wash and slice.
2. Put 500g of fresh soup and 500g of wax gourd into a pot to boil, squeeze the mixed mutton stuffing into meatballs, put them into a pot to cook, add refined salt, monosodium glutamate and sesame oil to make them salty, add sesame oil and sprinkle with coriander powder.