The recipe for stewing is as follows: stewed mutton with carrots.
Ingredients: water 1200ml, 3 tsps of cooking wine, onion, ginger, minced garlic 1 tsp, appropriate amount of sugar and salt, 300g of sesame oil, 0/2 tsp of carrot and 0/80g of mutton/kloc-0.
Exercise:
1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use.
2. Blanch the mutton with boiling water, and drain it.
3, from the oil pan, put 5 tablespoons of salad oil, put the mutton into the fire and stir fry until the color turns white.
4. Put carrots, water and other seasonings (except sesame oil) into the pot and bring to a boil.
5. Cook on low heat for about 1 hour, then turn off the fire and add sesame oil to the pan.
Features:
Mutton can tonify deficiency and invigorate qi and blood. Long-term consumption can tonify the middle energizer and replenish qi, prevent cold hands and feet, help digestion and relieve cough.
skill
1。 This dish should not be eaten with vermicelli, otherwise it will destroy the original efficacy.
2。 Don't add sour food when cooking, otherwise it will destroy its efficacy. This dish can nourish and preserve health, and it is especially effective to improve the coldness of women's hands and feet if eaten regularly.
Try it quickly and make your own stewed mutton with carrots.
The practice of stewing mutton
Ingredients: 500g mutton, 25g onion, a little radish, 25g coriander, 5g monosodium glutamate, salt, ginger, vinegar, pepper and sesame oil.
Gourmet practice:
1, chop the mutton into two pieces. 5 cm square pieces, break onions with a knife, partially shred and partially cut off; Cut the radish in half;
2. Blanch the mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water (limited to mutton), then put it on a small iron rack in the pot, add a proper amount of water into the pot (the lower part of the pot should run in water), cover the lid tightly, skim off the oil slick when the meat is rotten, take out the onion, ginger and radish, and add it when eating.
Food characteristics: the taste is light and pleasant.
Stewed pork vermicelli
1, pork belly cut into large pieces;
2, onion, ginger, pepper, star anise for use;
3. After the water in the pot is boiled, add the pork belly, skim off the floating foam when the water is turned on again, remove the pork belly, and wash the blood with warm water;
4. After the oil in the pot is hot, add the onion, ginger, pepper and star anise, and add the pork belly and stir well;
5. Add cooking wine, soy sauce and rock sugar and stir-fry until the color is the highest;
6, add the right amount of warm water without pork belly, just a little more than the water of braised pork, and cook for an hour after the fire is boiled;
7. Wash the vermicelli and don't soak it soft, so that the vermicelli can better absorb the taste of the soup when put into the pot;
8. Put the vermicelli into the pot, cover the pot, boil it over high heat, and continue to cook for 15 to 20 minutes until the vermicelli is soft and rotten.
This kind of pork stew vermicelli is best served with wide noodles. This kind of coarse vermicelli has no wide noodles to use, and vermicelli can't be used. I bought wide vermicelli, but it didn't taste right, so I used the original thick vermicelli. It is said that potato vermicelli is the best. I use sweet potato vermicelli, which is also delicious! "Pork stewed vermicelli can be made hard!"
Stewed beef with tomato;
Ingredients: beef 500g, tomato 100g, auxiliary oil, salt, soy sauce, onion, aniseed and cooking wine.
Exercise:
1). Seasoning
2) Ingredients: beef and tomatoes.
3) cut the beef into large pieces
4) tomato chetti.
5) After 70% heat, add green onions and stir fry.
6) Then add beef and stir fry.
7) Add star anise
8) Add appropriate amount of soy sauce.
9) Appropriate amount of cooking wine
10) appropriate amount of salt.
1 1) Sufficient water.
12) The fire boiled and the floating foam was left out.
13) Turn to low heat 1 hour. This situation must be stewed.
14) and then pour in the tomato pieces. When the tomatoes are ripe, turn off the fire and take out the pot.