Stewed leg of lamb with red, white and radish in winter vegetables
Spice, don't wrap it, just pick a part and add Pixian watercress to taste it.
The cooking method is not difficult, that is, stir-fry mutton with spices and two tablespoons of Pixian watercress, and then put it in a pressure cooker and add appropriate amount of water for 20 minutes.
Stew slowly, press it in a pressure cooker for about 20 minutes, then put it in a wok and stew it with red and white radish (and an onion) until the radish is soft and rotten (in fact, it is better to stew it in a casserole).
Roast leg of lamb with rosemary: 1- Spread salt and pepper evenly on each leg of lamb. Take a thick deep pot and preheat it with medium-high fire. Add olive oil. When the oil is slightly hot, put the leg of lamb into the pot in batches and fry until all sides are brown, about 8 minutes. Then shovel the leg of lamb to the plate. ()
2- Chop onion; Cut carrots into disks with a thickness of 0.6 cm; Chop garlic. Add onion to the original pot, stir-fry for 2 minutes, add carrot and garlic, and stir-fry for about 6 minutes until the surface is golden. Add red wine, tomato and soup, chicken soup and beef soup, and mix well. Add rosemary and thyme to taste. Put the fried leg of lamb back into the pot and press it to the bottom with a shovel. When the pot is boiling, turn the fire to medium and small fire, cover the pot, and simmer for about 2 hours until the mutton becomes soft and begins to separate from the bones.
3- Open the lid and cook for about 20 minutes to collect the juice. Remove the leg of lamb from the deep heat preservation tray. If there is still a lot of juice, heat it over medium heat 10 minutes or so until the soup thickens. Finally, pour the thick juice on the leg of lamb and serve. ()
The method of cumin leg of lamb
Food and efficacy: home cooking recipes
Technology: baking
Production materials of cumin leg of lamb:
Material: 750g leg of lamb with skin.
Seasoning: Cumin powder, barbecue sauce, salt, monosodium glutamate, onion, ginger and yellow wine.
Teach you how to make cumin leg of lamb, and how to make cumin leg of lamb is delicious.
Marinate leg of lamb with seasoning (except cumin powder), steam, sprinkle cumin powder and bake until cooked.
Tips for making cumin leg of lamb;
After the leg of lamb is cut with a knife, it is easy to taste after pickling, and it can be heated in a microwave oven before serving.
2. The practice of Cistanche deserticola is introduced in detail.
Gourmet and efficacy: a fine staple food, impotence and premature ejaculation, prescription for tonifying yang, prescription for limb cold and fear of cold.
Taste: salty and delicious. Technology: boiling
Preparation of cistanche deserticola leg porridge;
Materials: japonica rice 100g, mutton 150g (hind legs).
Accessories: Cistanche deserticola 30g.
Seasoning: 5g of onion, 3g of ginger, 2g of salt and 2g of pepper.
Teach you how to make cistanche deserticola, and how to make cistanche deserticola is delicious.
1. Wash Cistanche deserticola, soak it in cold water for a while, take it out and cut it into pieces;
2. Remove fascia from sheep hind leg meat, wash and cut into thin slices;
3. Wash onion and ginger and cut into powder for later use;
4. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it;
5. Take a casserole, add cold water, cistanche deserticola and japonica rice, and boil it with high fire first;
6. Then roll the porridge with low fire, then add the mutton slices, chopped green onion, Jiang Mo and salt, and roll it with high fire for a few times;
7. When the rice carrion is cooked, sprinkle with pepper and serve.
Pie-food phase grams:
Japonica rice: Tang? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Qing? Wang Yuying: "Although fried rice is fragrant, dryness helps fire. People with diarrhea should avoid eating unless it is cold in the middle."
3. Detailed explanation of the method of stewed leg of lamb with medlar.
Dishes and effects: impotence, premature ejaculation, tonic, tonic, aphrodisiac, strong waist and kidney, irregular menstruation.
Taste: original flavor technology: original flavor stew
Ingredients for stewed leg of lamb with Lycium barbarum;
Material: mutton (hind legs) 1000g.
Accessories: 20 grams of Lycium barbarum
Seasoning: green onion 10g, ginger 5g, salt 5g, monosodium glutamate 2g, cooking wine 15g, peanut oil 25g.
Teach you how to cook a leg of lamb stewed with Lycium barbarum, and how to cook a leg of lamb stewed with Lycium barbarum is delicious.
1. Clean the mutton and cook it in a boiling water pot;
2. Wash the mutton with cold water and cut it into cubes;
3. Heat the wok and stir-fry the mutton and ginger slices;
4. Put the cooking wine in the wok and fry thoroughly;
5. Pour mutton and ginger slices into a big casserole, add Lycium barbarum, clear soup, salt and onion, and bring to a boil;
6. Stew with low heat, pick out onions and ginger, and add monosodium glutamate.
Tips-Health Tips:
1. Benefiting eyesight, tonifying kidney and strengthening tendons;
2. It is suitable for male impotence, premature ejaculation, irregular menstruation in women, and decreased libido.
Pie-food phase grams:
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.