Seasoning: 3 tablespoons of soy sauce (45ml), sugar 15g, salt 5g, onion 1 segment, 4 slices of ginger, 3 slices of fragrant leaves, 2 slices of cinnamon 1 slice, 2 slices of star anise and 0/0 slice of pepper;
working methods
1. Wash the mutton ribs, put all kinds of seasonings into the stew bag, and boil a pot of water in the soup pot at the same time;
2. Cut the corn into sections, cut the carrot into hob blocks, and break the beans into sections more than 5 cm after tendon removal;
3. After the water is boiled, add the lamb chops and keep the fire. When the noodle soup is foamed and the ribs turn white, remove them with a colander;
4. After the soup pot is cleaned, add the ribs and pour in boiling water. The amount of water is subject to the meat noodles. Add soy sauce, sugar, onion, ginger and stew in turn, cover the pot and simmer over medium heat;
5. After the soup is boiled, turn to low heat and cook for 40 minutes, then add beans, corn and carrots and cook for 10 minute. Finally, add appropriate amount of salt according to your own taste.
Matters needing attention
You can also use soy sauce to cook this dish, but the color of soy sauce should be darker and the dosage should be halved, otherwise the meat will be very dark;
This dish can also be added with taro, potatoes, pumpkins and other vegetables. Add the ribs until soft and rotten.
Question 2: How to stew lamb chops?
Stewed lamb chops belong to Xinjiang gourmet recipes, and the main raw material is lamb chops; The process is steaming, and the production is simple; If you have made this cookbook, whether you succeed or fail temporarily, China Food Network welcomes your comments on this cookbook and also welcomes you to share your experience.
Raw materials for stewed lamb chops: lamb chops;
Ingredients for stewed lamb chops: wax gourd, onion, jujube, cinnamon, fragrant leaves, pepper and ginger slices.
Stewed lamb chops:
1. Wash and chop the bought lamb chops;
2. Ingredients, put more pepper and jujube;
3. Put the mutton in boiling water, skim off the floating foam, boil it, add wax gourd and onion, and simmer for one hour.
Tips:
1. Mutton must choose mutton instead of goat;
2. Water should be added once. It is really necessary to add water in the process of stewing, and boiling water must be added.
Healthy eating:
1. Mutton is warm. Eating mutton often in winter can not only increase human body heat and resist cold, but also increase digestive enzymes, protect stomach wall, repair gastric mucosa, help spleen and stomach digest and play an anti-aging role;
2. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness, chills, malnutrition, soreness of waist and knees, impotence, premature ejaculation and various diseases of deficiency and cold; It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly.
Food taboos:
Mutton and red bean paste are very similar: they have opposite functions and should not be eaten together.
Mutton and cheese are very similar: they have opposite functions and should not be eaten together.
Mutton is very similar to vinegar: vinegar should be paired with cold food, while mutton is too hot to be paired with vinegar.
Mutton and bamboo shoots are very similar: they will be poisoned when eaten together.
Mutton is very similar to Pinellia ternata: eating together affects the absorption of nutrients.
Mutton and chestnuts are very similar: they are not easy to digest, so they should not be stewed and fried together, and even eating together may cause vomiting.
Question 3: How to cook lamb chops 1. Stewed lamb chops (a good tonic in winter)
Choose fresh lamb chops, as we say in Xinjiang, mutton, put the soup pot (large) on the fire, add cold water, and the water will be flooded until it is fleshy (how much to add depends on the grams of lamb chops), add the lamb chops, (don't cut the lamb chops into small pieces), boil water over high heat, and skim off the foam on it. Stew for 5- 10 minutes on medium fire, add a little pepper and ginger slices (to remove fishy smell), and simmer for about 1 hour. In fact, if it is mutton, it will take 40 minutes.
You need to do some work when the ribs can be stewed. 1 Peel the onion, wash and cut it into fine powder, and put it in a small pot for later use. After the meat is stewed, take out the lamb chops and put them on a big plate. Don't turn off the fire. Change the fire to make the soup boil. Put some salt in a small pot with onions, scoop some soup in this small pot, stir with a spoon and let the salt melt. Onions smell delicious. Pour the soup in this basin evenly on the ribs.
In addition, cut some chopped green onion, put it in several small bowls, add a little salt and pour out the broth.
The ribs are delicious, and so is the broth.
Delicious and nourishing.
Remember, stewed ribs must not be salted.
Question 4: the practice of mutton sparerib soup yam mutton sparerib soup
Raw materials:
Lamb chop, yam.
Accessories:
Onion, ginger, angelica, medlar, salt, chicken essence and vinegar.
Exercise:
1, wash the lamb chops, boil water in the pot, blanch the lamb chops and remove the blood on them; I cut the lamb chops into pieces and then cut them.
2. Cut lamb chops. Wash onion, ginger, medlar and angelica. Then put the lamb chops and these ingredients into a pot with a big belly, add enough cold water and start making soup. I added 4 tablespoons because I want to drink more soup. Turn on a big fire, turn to a small fire after the water boils, and simmer for 2 hours. Putting a little vinegar during the period can remove the smell of mutton and accelerate the penetration of calcium in bones into soup;
3. Peel the yam and cut it into hob blocks. Then soak it in water and add a little salt. This is not easy to change color;
4. After the mutton chop soup is stewed. Take out some soup and meat (all other auxiliary materials are left in the original cauldron), put them in a small pot, and then add yam, salt and a little chicken essence. Stew again for 10 minutes, and the yam will rot. (all the original soup, no water)
Question 5: How to stew lamb chops is delicious? 1. Stew lamb chops with fresh lamb chops (it is a good tonic in winter). According to our Xinjiang saying, put the soup pot (large) on the fire and add cold water. There is more water than meat (how much to add depends on the grams of lamb chops). Add lamb chops. Don't cut the lamb chop into small pieces. ) bring the water to a boil and skim off the floating foam. Stew for 5- 10 minutes on medium fire, add a little pepper and ginger slices (to remove fishy smell), and simmer for about 1 hour. In fact, if it is mutton, it will take 40 minutes. You need to do some work when the ribs can be stewed. 1 Peel the onion, wash and cut it into fine powder, and put it in a small pot for later use. After the meat is stewed, take out the lamb chops and put them on a big plate. Don't turn off the fire. Change the fire to make the soup boil. Put some salt in a small pot with onions, scoop some soup in this small pot, stir with a spoon and let the salt melt. Onions smell delicious. Pour the soup in this basin evenly on the ribs. In addition, cut some chopped green onion, put it in several small bowls, add a little salt and pour out the broth. The ribs are delicious, and so is the broth. Delicious and nourishing. Remember, stewed ribs must not be salted. (Netizen jaklin) Second, the practice of spicy fried lamb chops Raw materials: lamb chops with bones 1200 grams, 30 grams of parsley, onions and carrots, and 50 grams of flour. Seasoning: butter150g, Chili powder 30g, refined salt and monosodium glutamate. Cooking method: Wash the lamb chops, wash and chop the onions, parsley and carrots, put them together with the sheep, pour in a proper amount of water and cook them with strong fire, cool them and chop them into 12 pieces, smear a little salt and Chili powder, mix well and dip them in flour; Spare. Heat the pan and add the butter. After melting, add lamb chops and fry until both sides are colored. Serve while it's hot. Iii. How to make 12 lamb chops 1) Wellington lamb chops with rosemary sauce Ingredients: preparation time: 20 minutes cooking: 15-20 minutes Ingredients: 200g lamb chops, crispy skin100g milk, 200g potato flour/kloc. Vinegar juice 15g, French mustard 15g, olive oil 100g (20g oyster sauce). Practice: 1. First, put the whole garlic in the oil and cook it thoroughly. Garlic 10g is made into mud, and the other 10g is drained for later use. 2. Fry the lamb chops slightly, spread with garlic paste and French granular mustard, wrap them with skin, and put them in the oven for about 10 minutes. 3. Cut the green pepper, red pepper, white radish and carrot into filaments for later use. Boil milk and add potato flour to make mashed potatoes. 4. Stir-fry cooked garlic, add white wine and rosemary, and then add mutton juice to boil. 5. Add slightly hot vinegar juice and pre-mixed filaments of various colors. 2) Curry lamb chops materials: lamb chops, curry, mushrooms, beer, salt, sugar and monosodium glutamate. How to make it: first put the sheep in the pot, so don't put oil in the pot. Just pour the lamb chops. Then stir-fry the lamb chops with great fire. When the lamb chops are slightly enlarged, add curry (you can put more curry), salt and sugar. Then pour in beer, which should cover the lamb chops. With a fire. Just boil the beer dry. 3) Roasted lamb chops with spicy red wine: selected lamb chops 1kg, spaghetti 20g, 6 green asparagus, 4 drops of Abbas Chili sauce, 2 teaspoons of Chili powder, 2 tablespoons of brown sugar powder, and red wine vinegar 1. 5 tablespoons, 2 tablespoons tomato sauce, 2 teaspoons salt, 1 mug water, 1 tablespoon olive oil, 1 mug olive oil and red wine. Practice: 1. Mix the ingredients evenly and marinate the lamb chops for half a day or two. Cook spaghetti in boiling water until it cools. Blanch the whole Sichuan green asparagus and let it cool for later use. Fried lamb chops with olive oil, add red wine and fry for 3 minutes on medium heat. Preheat the oven, and put the medium-rare lamb chops into the oven to bake at 220℃ 15~20 minutes. Heat the marinated sauce in an oil pan in fried lamb chops, and drain the juice over medium heat to thicken it. Take out the lamb chops, put macaroni and asparagus on the edge of the plate, and pour with sauce and Chili powder. 4) Braised lamb chops raw materials: 750g lamb chops, radish 100g, red dates, onions, ginger, coriander, soy sauce, pepper, Chili sauce, salt, cooking wine, monosodium glutamate, peanut oil and water starch. Production: ① Wash and chop lamb ribs, wash and cut radish, wash coriander ... >>
Question 6: How to stew mutton is delicious? Stew with water, cut the mutton into small pieces, and the ribs are the same. Blanch the water with water, then change the pot to clean water, half a pot of water, then add mutton to boil, and the audience will be on fire. Add a bowl of water and then add water (don't ask me how much! ! ! ), add a proper amount of water, then boil and simmer for 2 hours. This soup is thick and fragrant. You can also add some white radish (cut into small pieces) or shallots (cut into sections) before cooking. . Don't forget to put salt in front and outside. Other condiments can be put or not, that is, yam, fragrant leaves, Cao Qin and other condiments that do not grab the taste. .
Question 7: How to make mutton ribs hot pot? 10 integral making method:
1. Wash mutton and cut into pieces.
2. Put the sheep into cold water and soak them in the pot;
3. After the lamb chops are soaked in water, cut the carrots into hob blocks; Cut green onions into horse ears;
4. After the water is boiled, skim off the floating foam;
5. Drain the lamb chops and wash away the floating foam on the lamb chops;
6. Slice ginger and prepare ingredients;
7. Wash the wok and put it on the stove, add oil and heat it, and prepare a spoonful of red oil watercress;
8. Stir-fry ginger and pepper; Add red bean paste and stir-fry red oil;
9. Add other ingredients and stir fry for a while;
10, add lamb chops, cook white wine, and stir-fry until fragrant;
1 1. Pour it into the pressure cooker, and press it after SAIC for 10 min-15 min.
12, add carrots and a little salt and soy sauce;
13, the pressure cooker SAIC immediately turns off the fire and stews for 3 minutes. Pour into the hot pot, add green onions, sprinkle with garlic cloves and cooked sesame seeds.
skill
Be sure to use cold water when soaking lamb chops in water;
Question 8: Can ribs be stewed with mutton? Better not. It will cause nutrient loss and lose its original function.
Question 9: How to stew and cook mutton ribs in rural areas?
When scalding mutton ribs, the soup pot can't be covered, otherwise it will smell fishy. After the lamb chops are taken out, if there is a lot of blood on them, they can be washed repeatedly with boiling water.
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raw material
500g lamb chops, one corn, carrot 1 root and beans100g;
Seasoning: 3 tablespoons of soy sauce (45ml), sugar 15g, salt 5g, onion 1 segment, 4 slices of ginger, 3 slices of fragrant leaves, 2 slices of cinnamon 1 slice, 2 slices of star anise and 0/0 slice of pepper;
working methods
1. Wash the mutton ribs, put all kinds of seasonings into the stew bag, and boil a pot of water in the soup pot at the same time;
2. Cut the corn into sections, cut the carrot into hob blocks, and break the beans into sections of more than 5 cm after tendon removal.
3. After the water is boiled, add the lamb chops and keep the fire. When the noodle soup is foamed and the ribs turn white, remove them with a colander;
4. After the soup pot is cleaned, add the ribs and pour in boiling water. The amount of water is subject to the meat noodles. Add soy sauce, sugar, onion, ginger and stew in turn, cover the pot and simmer over medium heat;
5. After the soup is boiled, turn to low heat and cook for 40 minutes, then add beans, corn and carrots and cook for 10 minute. Finally, add appropriate amount of salt according to your own taste.
Matters needing attention
You can also use soy sauce to cook this dish, but the color of soy sauce should be darker and the dosage should be halved, otherwise the meat will be very dark;
This dish can also be added with taro, potatoes, pumpkins and other vegetables. Add the ribs until soft and rotten.
Question 10: What's the best way to stew sheep bones? I bought sheep bones in the market at fifty cents a catty, which was extremely cheap. I bought four catties. 1. Go home and wash the bones with cold water, then soak them for more than three hours to clean the blood bubbles in the bones, and change the water several times. 2. break the bone, so that the bone marrow will blend with the soup during the stew, and the taste will be better. 3. Put as much cold water as possible in the purple casserole, and then slowly burn the bones on a small fire. Wait until the water is hot, but don't open it. Turn off the fire, you can see blood in the bone seam, and let it seep out slowly for half an hour. (purple casserole specially bought for soup, large) 4. After almost pouring out the blood, wash the bones again, then put the bones in the pot, add more water and drop a few drops of vinegar. In order to release the nutrients in the bones, it is still slow to stew, and the impurities are constantly skimmed when the water boils. 5, simmer for an hour or so, there are not many impurities left, and then simmer with medium fire, the impurities will increase and continue to remove impurities. After a long time, the impurities in the soup did not float up, and the soup looked very clear. At this time, put a few slices of ginger and simmer for more than 4 hours. If there is less water, add boiling water. The soup cooked in this way is particularly fresh, thick, milky and nutritious. Tip: In order to keep the true color of soup, don't indulge in seasoning. When you feel that the stew is almost done and you don't want to stew any more, put some aniseed (according to your own taste) wrapped in gauze and put it into the soup. Put salt and chicken essence when drinking.