Because the stewed mutton retains the original soup in the cooking process, it can ensure the nutrition not to be lost to the maximum extent. Therefore, when winter comes, you might as well send a lamb chop stewed with radish in casserole to your home often, which can play the role of invigorating qi, tonifying deficiency, reducing qi and resolving phlegm. Just chop the lamb chop into 5~6 cm long, add the onion and ginger, simmer with slow fire, and then add the radish. Pressure cooker pressure 10-15min,10min with chewing. Use a pressure cooker or an ordinary pot. Stew the meat on low heat for 2 hours without pressing the valve. The meat tastes good. It tastes better if you stew it in a casserole.
Temperature is very important. Stewed meat, bone soup, boiled in cold water, boiled on high fire for 10 minute, and then boiled on low fire for 1 hour or so. Look at the degree of hardness by yourself. If it is hard, cook more, for fear of not chewing too short. In order to collect the soup, you can finally open the lid for a while, 10- 15 minutes to avoid scalding the pot. If you don't have time, use the pressure cooker to press 10 minutes instead of the small fire in the middle.
Beef and mutton stew is different from pig bones. Don't use a frying pan before stewing, just cook it in cold water. Pork bones should be fried with onion, ginger and garlic to remove fishy smell. Some students don't understand the fishy smell of mutton. My understanding of this problem is that mutton must not be eaten unless it tastes particularly bad. It's still a matter of habit and ideology. Don't dwell on it.
The problem of water. Stew in the pressure cooker for 10 minute, the water just passes the mutton, and it is best not to exceed the pot 1/3. Stew on low fire 1 hour or so, be sure to add enough water at a time, you can add more water, and add water in the middle of stewing. The soup leaks and tastes not fresh, especially beef soup, which has no strong soup flavor.
Besides radish, it can also be stewed with yam, chestnuts and walnuts, which is more nutritious. Yam is beneficial to qi and spleen and helps digestion; Benefiting the stomach and calming the liver, according to the principle of "replenishing the upper part and replenishing the lower part" in Yijing, chestnuts are still good for nourishing the brain; Walnut kernel warms lung and kidney, relieves asthma and moistens intestines. These three kinds are all stewed with mutton, which are nutritious, warm but not dry, and have a strong foundation.
1, stewed mutton with radish
Ingredients: mutton 500g, radish1000g, dried tangerine peel10g. Cooking wine 15g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g.
Production process: radish is washed, peeled and cut into pieces. Wash mutton and cut it into strips or pieces. Wash tangerine peel, wash ginger and mash. Wash the onion and cut it into pieces. Boil mutton and dried tangerine peel in a pot with strong fire, remove foam, change water chestnut, add radish, ginger, onion, cooking wine and salt, stew until radish is cooked, add monosodium glutamate and put it in a bowl.
Note: Mutton stew has been a traditional food for thousands of years in northwestern Shanxi. However, compared with other places, the stewed mutton in Ningwu, Shanxi Province has a unique flavor. Because it takes more than one procedure to make it. The method is as follows: chop the mutton into three pieces, blanch it thoroughly in a boiling water pot, take it out and put it in a cold water pot, then cut the washed carrot into pieces, put it in a mutton pot, add soy sauce, salt, onion, ginger slices, fennel and pepper, then heat the pot on high fire and stew it in warm water until cooked.
It is characterized by soft and sweet taste and endless aftertaste.
2, yam stewed mutton
Ingredients: 500g mutton, 0/50g yam/kloc-,shredded ginger, shredded onion, pepper, white wine and salt.
production process
1. Cut the mutton into pieces 4 cm long and 2.5 cm wide. Wash onion and ginger, cut them into sections and slices respectively, and mash them with a knife.
2. Stir-fry cumin with low fire, grind it into fine powder, put it in a container with Chili powder, add monosodium glutamate and mix well.
3. Add cooking wine, salt and water to mutton, stir well, then add onion and ginger, marinate for 20 minutes, and remove onion and ginger.
4. The wok is on fire, put oil in it, and cook until it is half done. Put the mutton slices into the wok and slide away. The raw material contains a lot of water, and it is taken out when the oil temperature drops. When the oil temperature rises again, fry the mutton slices again, take them out, and add spices such as yam, coriander and cumin.
Question 2: the practice of stewing leg of lamb with bone in pressure cooker and its time health care effect;
White radish: digestion, phlegm, and tolerance.
Onion: activating yang, detoxifying and activating blood.
Ginger: It can reduce adverse reactions, stop vomiting, eliminate phlegm and relieve cough, dispel cold and relieve exterior syndrome.
Composition:
500 grams of lamb leg.
White radish 1 g food
Appropriate number of coastal intersection points
A slice of chopped green onion food
Ginger is a kind of food.
20 Zanthoxylum bungeanum granules
An octagon
A piece of cinnamon
Half nutmeg
Amomum tsaoko 1 granule
Two tablespoons cooking wine
Proper amount of salt
A little white pepper
Recipe practice:
1. Cut the mutton into small pieces and soak it in cold water 1 hour. Boil the water, pour in the mutton, pour in a spoonful of cooking wine, blanch until the mutton changes color, and take it out. Remove blood foam with cold water for later use.
2. Put pepper, star anise, cinnamon, nutmeg and tsaoko into a seasoning box and tie them tightly or wrap them in gauze for later use; Wash the pimples in the sea, peel the white radish and cut it into hob blocks for later use.
3. Put the blanched mutton into a pressure cooker, pour in a proper amount of cold water, put the onion, ginger and seasoning box into the pot, add a spoonful of cooking wine, cover the high-pressure pot cover and pressure-limiting raft, turn to medium heat for 20 minutes after the fire boils, and turn off the fire after the pressure cooker naturally discharges steam. If there is no pressure cooker, you can use an ordinary pot instead of stewing until the meat is rotten. )
4. Pour the mutton soup into the casserole, add the kelp knot and white radish, add appropriate amount of salt, boil over high fire, and stew over low heat until the kelp and radish are crisp and rotten. Sprinkle a little pepper to taste when eating. Seasoning with chicken essence is customary, but it's not needed now. I can also add some chopped onions and coriander to the soup, which will be more delicious. )
Question 3: How long does it take to stew mutton in the pressure cooker? It usually takes about 15 minutes. After automatic pressure relief, you can eat.
Question 4: How long does it take to stew a large piece of mutton in a pressure cooker and cook a clear soup of mutton: leg of lamb, little sheep hot pot seasoning, onion and ginger. Practice: 1, first cut the mutton into mahjong-sized pieces, then blanch it with water to remove the blood;
2. Then take a pressure cooker and put the processed mutton in the pot;
3. Then add Little Sheep hot pot seasoning (I use clear soup), add a proper amount of ginger and onion, cover the pressure cooker tightly, and it will take 20 minutes from the beginning of steaming. Mutton stew: material:
3 kg of mutton, octagonal pepper, scraped skin, carrot, horseshoe, bamboo and rattan. Exercise:
1 First, put the bought mutton brisket in hot water, boil the dirty things in the mutton, boil until the water surface floats with a layer of foam, and then fish it out!
2. Put the drained mutton into a dry pot to dry until it is oily, and then pick it up and wash the pot. After the above two steps, mutton has no shy smell.
3, add a little oil to the oil pan, saute garlic, ginger, scraped skin, red dates, fragrant leaves, pepper and star anise. 4. Stir-fry the processed mutton in the oil pan. Stir-fry and pour in half a bowl (about 150ml) of white wine.
6. Pour the mixed seasoning of fermented bean curd, pillar sauce, noodle sauce, peanut butter and chicken essence into the pot for stewing! 7. To make mutton delicious, in addition to seasoning, add a little rock sugar.
8. In another pot, make soup with radish, horseshoe and candied dates. (You can also add a little angelica) Just stew in the pot for about an hour and a half.
Question 5: How long does it take to stew mutton in an electric pressure cooker? Step 1: soak the mutton in clean water for half an hour, then take it out and cut it into pieces.
Step 2: Add water to the soup pot and bring it to a boil. Add water to the mutton slices, tighten the meat quality, filter out impurities, and then take them out for later use.
Step 3: Wash vegetables, chop onions and coriander, peel carrots and cut them into plates, put oil in a wok, pour in half chopped onions and stir-fry until fragrant, pour in stew after the oil is hot, add the meat pieces fried in step 2, add water, cook for 3 minutes, then pour all the materials in the wok into a beautiful pressure cooker, add a valve after steaming, and stew for 20 minutes;
The fourth part: put the base oil in the wok, stir-fry the carrot pieces until soft, then pour the meat pieces and soup materials cooked in the third step into the wok, fire, collect the soup, sprinkle with proper amount of salt and monosodium glutamate, add chopped coriander, mix well and serve.
Question 6: How long does it take to stew mutton in a pressure cooker for 20 minutes? If the soup is thick, it will take you a little time.
Boil first, that is to say, steam comes out, then simmer for 10~ 15 minutes, and simmer for 5 minutes after the steam is naturally released after the ceasefire.
Question 7: How long does it take to stew the leg of lamb? It usually takes half an hour to use a pressure cooker! !
Question 8: How long does it take to cook mutton in a pressure cooker? Because the cooking technology and the size of the pressure cooker used are different, the time required to cook mutton in the pressure cooker is different! So we still need to explore. After the mutton is cooked in cold water, it can be cut into pieces and steamed in a pressure cooker 1 hour.
In addition, the leg of lamb is boiled for seven times, then cut into pieces, mixed with wine, oil, onion and ginger salt, and steamed in a pressure cooker for two hours before eating!
The above methods are for reference. What was my answer?
Question 9: How long does it take to stew mutton in the pressure cooker? Hello, the time to stew mutton in the pressure cooker is usually ten minutes after steaming in the pressure cooker, and it will melt if it is too much.
Question 10: It usually takes 30 minutes to stew mutton in a pressure cooker. Because it's mutton stew, shorten the time 15-20 minutes if you are afraid of shrinking, depending on whether you stew it directly or just for the next secondary processing.