Braised Lamb in Brown Sauce
Raw materials:
Ingredients: 500g of leg of lamb or pork belly.
Ingredients: 250g Chinese cabbage and 3 green garlic.
Seasoning: 25g soybean oil, 25g soy sauce, 5g sugar, a little cooking wine, monosodium glutamate, starch and star anise.
Method:
1. Wash the mutton, cook it in a pot until it is 80% cooked, then take it out and cut it into pieces. Cut the cabbage into small cubes and the garlic into small pieces.
2. Heat a wok, pour in oil, stir-fry star anise first, then add mutton and cabbage, then add 250g soy sauce, cooking wine, sugar, monosodium glutamate and white soup, stew until crisp, then take out the cabbage as the bottom, then cover the gravy on the mutton, thicken it with water and starch, add a little garlic and cooked oil, and pour it on the meat.
Features:
The meat is crisp and the marinade is thick and tasty.
◆ Braised mutton
Raw materials:
Anterior lamb, onion, ginger, Shaoxing wine, refined salt, monosodium glutamate, soy sauce, egg powder paste, mushroom slices, winter bamboo shoots, red pepper slices, green vegetables, water-borne fungus.
Making:
1. Wash the mutton after blanching, put it in a water pot, add onion, ginger, Shaoxing wine and refined salt, take it out and cut it into small pieces.
2. Heat the wok, scoop in salad oil, and when the oil temperature is 70%, add the mutton pieces with egg powder paste, fry until golden brown, and pour into the colander to drain the oil.
3. Put the pot on fire, add the broth, add the mutton slices, mushrooms, winter bamboo shoots, red pepper slices, green vegetables and water-borne fungus, bring to a boil, add soy sauce, refined salt and monosodium glutamate according to taste, and take the pot and plate.
Features: Mutton is crisp and rotten, with strong and fresh taste.
Authentic braised chicken is probably only cooked at home. Chop the pure native chicken into small pieces, marinate it, make it spicy, and add some chives and garlic slices to stir fry. It's really delicious.
Recipe-braised chicken
Preparation time: 30 minutes
Cooking time: 35 minutes
Materials:
Sanhuang chicken 1
Auricularia auricula 50 grams
Dried mushrooms100g
Dried bamboo shoots150g
10 dried pepper
Garlic powder 1 tablespoon (15g)
4 green garlic
5 slices of ginger
Cooking wine 1 tablespoon (15ml)
2 teaspoons of spiced powder (10g)
2 teaspoons of salt (10g)
Soy sauce 1 tablespoon (15ml)
Oyster sauce 1 tbsp (15ml)
Sugar 1 teaspoon (5g)
Soy sauce 1 teaspoon (5g)
500 ml of beer
30 ml of oil
Exercise:
1. Wash Sanhuang chicken, cut into pieces of about 4cm, add ginger slices, cooking wine, allspice powder, salt (1 teaspoon, 5g), soy sauce and oyster sauce, stir well, and marinate for about 20 minutes.
2. Soak the dried bamboo shoots in clear water until soft, rinse them, put them in a pot and cook for 15 minutes, then take them out and squeeze out the water for later use.
3. After soaking the fungus in warm water, remove the pedicel, clean it, tear it into pieces of equal size by hand, and drain the water for later use.
4. Wash the green garlic and cut it into 4 cm long sections.
5. Wash the dried mushrooms, soak them in warm water, remove the pedicels and drain the water for later use. Don't pour out the water for soaking mushrooms, put it aside for precipitation.
6. Add oil to the wok. When the oil is hot, turn to low heat, add dried Chili and minced garlic, stir-fry to one side of the wok, turn to high heat to heat the oil, then add the marinated chicken pieces, stir-fry until the surface of the chicken is slightly yellow, and take out.
7. Stir-fry the drained dried bamboo shoots, mushrooms and fungus in a pot, then pour in the water soaked with mushrooms, bring to a boil with strong fire, add salt (1 teaspoon, 5g), sugar and soy sauce for coloring, and cook for another 5 minutes.
8. Pour the chicken pieces, then the beer, cover the pot, simmer for 15 minutes on medium heat, and sprinkle with green garlic.