Materials

Main ingredients:

500 grams of mutton, 300 grams of carrots, a little ginger.

Accessories:

Cilantro, salt, pepper, vinegar can be served in moderation, when serving, add a little food

Vinegar, taste better.

Practice

1) Wash the mutton, cut into 2 cm square pieces;

2) Wash the carrots, cut into 3 cm square pieces;

3) Wash the cilantro, cut off. Mutton, ginger, salt in a pot, add the right amount of water, set the martial arts fire to boil, then change the fire to simmer for 1 hour, and then put the carrot pieces cooked. Put people parsley, pepper.

Tips

Features:

Applicable to indigestion and other conditions, and the flavor is delicious, can increase appetite. It is a must-eat for fall

Stewed Lamb (Method 2)

Lamb is tender and soft, and the soup is delicious.

Materials

Main ingredient: 500 grams of mutton (fat and lean),

Seasoning: 5 grams of ginger, 2 grams of star anise, 2 grams of pepper, 2 grams of fennel seeds [cumin seeds], 10 grams of scallions, 3 grams of sugar color, 10 grams of coriander

Practice

1. Meat cut into 1.5-centimeter square pieces, blanch net with boiling water and fished out, the broth is clarified, put meat, add Sugar color, scallions;

2. Ginger, dashi, pepper, cumin and other ingredients into a cloth bag sealed, into the soup, the soup will be stewed over a slight fire for half an hour, turning, cooked with coriander, shredded green onions can be.

Lamb Stew with White Radish

Materials

Lamb 250g, white radish 150g, goji berries 1 teaspoon (5g), 1 large spices, 2 large onions, 2 slices of fresh ginger, 2 teaspoons of cooking wine (10ml), 1 teaspoon of salt (5g), 1/2 teaspoon of pepper (3g), 1 teaspoon of oil (5ml)

Practice

1, Wash the mutton and cut into 5cm pieces; wash the white radish, cut into 5cm pieces and set aside.

Put the lamb pieces into boiling water and boil for a few moments to remove the blood foam, fish out with running water to rinse.

2. Heat the oil in a casserole dish over medium heat, add the scallion, fresh ginger and spices, add the boiled lamb, cook the wine and stir-fry well, pour in the right amount of water and boil, turn the heat down to cover and cook until the lamb is ripe.

3, add white carrot pieces, wolfberries, salt and pepper and mix well, continue to cook until the lamb and white carrots soft and ripe can be.

Carrot stewed lamb

Materials

Carrot a carrot, 900 grams of lamb, 3500 milliliters of water, cooking wine, green onion cut off, ginger, salt, 1 tsp of sesame oil, white pepper, pepper packet

Practice

1. carrots and lamb, washed and drained, and carrots and lamb cut into chunks and spare

2. >2. Boil the lamb in boiling water, then drain

3. Heat a frying pan, add a good amount of salad oil, and stir-fry the lamb over high heat until the color turns white

4. Add the water and all other seasonings (except sesame oil, white pepper, and salt), and bring to a boil over high heat (I've changed to a casserole dish at this point). Reduce heat and cook for about 1 hour

5. Add carrots and continue to simmer for half an hour, season with salt, white pepper and sesame oil to taste

6. If you like cilantro and green onions, put in the cilantro and green onions when you eat. If you don't like it, you can leave it out

Lamb stewed with wolfberries

Materials

Main ingredient: 1000g of lamb (hind leg),

Auxiliary ingredients: 20g of wolfberries,

Seasoning: 8g of ginger, 5g of green onion, 10g of yellow wine, 3g of salt, 2g of monosodium glutamate (MSG)

Methods

1.Wash the mutton well, put it into a Boiling water pot to cook through;

2. Fish out the mutton, into the cold water to wash away the blood foam, cut into meat;

3. Ginger slices, scallions cut into pieces;

4. The iron pot will be hot and then put into the mutton and ginger slices stir-frying, cooking wine choking;

5. Stir frying through the mutton and ginger slices into the casserole, into the Chinese wolfberries, broth and the appropriate amount of salt, scallions, with the Martial heat to boil, skimming foam;

6. Add the lid of the pot, stewed with the fire, in order to lamb cooked to the degree of rotten;

7. pick off the green onions, ginger, discretionary monosodium glutamate.

Winter melon stewed lamb

Materials

250 grams of winter melon, 200 grams of lamb, 25 grams of parsley. 1 tsp sesame oil, 1/2 tsp refined salt, 1/3 tsp each of pepper and monosodium glutamate, a little green onion and ginger.

Practice

1, lamb cut into small pieces, under the boiling water blanching through, fish out and wash: winter melon peeled, pith washed, cut into "elephant eye block", under the boiling water blanching through, fish out and drain the water; coriander choose to wash, chopped and stand by.

2, soup pot on the fire boil, under the mutton, onions, ginger, salt, stew to eight mature, and then into the winter melon, stewed until cooked, will be onions, ginger pieces picked out do not, add monosodium glutamate, sprinkle pepper, parsley, pour parsley end, out of the pot pot bowl can be.

Tips

** Stewing first with a high-fire boil, and then turn to a small fire stew, so that the raw materials are cooked rotten, mellow and thick soup, delicious flavor.

Chestnut stewed lamb

Materials

Main ingredient: 100 grams of lamb loin,

Accessories: 30 grams of chestnuts (fresh), 15 grams of wolfberries,

Seasoning: 3 grams of salt, 2 grams of monosodium glutamate (MSG), 5 grams of cooking wine, 5 grams of ginger

Practice

1.

2. Peel the chestnuts and take the meat, wash.

3. Add the appropriate amount of water in the pot, put the mutton pieces, high-fire boil, fire cook until half-cooked, then add chestnuts and wolfberries, and continue to cook for 20 minutes plus seasoning to serve.

Tips

Health Tips:

This dish has the effect of tonifying the kidney and warming the yang, nourishing the stomach and strengthening the spleen. It is suitable for treating dull complexion, cold limbs and fear of cold, lumbar soreness and knee weakness, and loose stools.

Food Compatibility:

Wolfberry: wolfberry is generally not suitable and too much tea warm tonic such as cinnamon, red ginseng, jujube, etc. **** with food.

Red wine stewed lamb

Materials

500 grams of lamb, 1 carrot, 1 onion, 8 slices of ginger, 8 segments of green onion, a small handful of peppercorns, 200ml of red wine, 10 grams of salt, 10 grams of sugar, 30 ml of cooking wine, stewed lamb packet

Practice

1. Lamb cut into about 3 cm square pieces, find a deeper Soup bowl or basin, put water and pepper, and then put the lamb slightly scratched, and then marinate for about half an hour

2. Mutton marinated after pouring off the blood, and then rinsed twice with water, the remaining pepper particles washed

3. Stir frying pan add water, put half the amount of green onions, ginger, into the mutton over medium-high heat to boil the water, water boiled dripping into the wine, to avoid the foaming of the mutton out, and then rinse with water, and then put the mutton out. Rinse with water again

4. Add a little oil to the frying pan and heat to 3%, add onion and ginger, lamb, stir-fry over medium heat until the water is dry

5. Drizzle red wine, add sugar and stir-fry until fragrant

6. Then add the seasoning packet, add the water did not exceed the surface of the lamb

7. Cover with a medium-low heat and slowly simmer for 1 hour, use chopsticks to zap it! The lamb can be easily penetrated

8. Then put in the carrots and stew for another half an hour, put the onion, and cook for another 2-3 minutes, the onion can be broken

9. You can according to their own preferences will be the broth dry

Stewed Lamb Soup .

Mutton soup is the most representative of our Shandong Shanxian traditional food

The soup is beautiful, not nasty and not fishy, the taste is delicious, high nutritional value

Can also be used as a therapeutic product, tuberculosis, bronchitis, asthma, anemia, malnutrition has a great role

Doing your own lamb soup, do not have to worry about hygiene

Particularly after the weather has turned cold, make a bowl of hot soup. After the weather turns cold, it is really good to make a bowl of hot lamb soup

Materials

Raw materials

Materials: lamb on the bone

Ingredients: green onion, ginger, parsley, star anise, salt, vinegar

Practice

1: Wash the lamb on the bone, the bone and the meat separate

2: green onions cut scallion section, ginger slices, the other piece of green onion cut green onion minced parsley chop

3: pot of boiling water with a small amount of water to make a bowl of lamb soup

3: the water in the pot of the lamb soup is not a good choice.

3: pot filled with water, under the cut sheep bones boiled for half an hour after skimming the foam

4: and then poured into the mutton, star anise, scallion, ginger, boiled and skimmed with salt to taste

drinking time sprinkled with chopped finely chopped green onions, cilantro minced, vinegar to be able to.