Stewing lamb generally does not take long, and it can be stewed in a pressure cooker for about 15 minutes.

How long does it take for lamb to stew before it rots

Generally the pressure cooker is pressed on high heat for 10-15 minutes, and it starts to get chewy at 10 minutes. Then turn to low heat and stew for another 15-20 minutes. The whole process half an hour or so. See for yourself the degree of softness and hardness, hard more cooking, for fear of not chewy shorter.

Pressure cooker stewed lamb home practices:

1, cut the lamb into mahjong-sized pieces, and then cold water into the pot blanch a little bit of water, remove the blood foam.

2, take a pressure cooker, put the processed mutton into the pot. Water just over the meat. Then turn on high heat and boil.

3, steam (gyro began to rotate) and then turn on low heat and stew for 15-20 minutes.

4. After 20 minutes, turn off the heat. Wait for the pressure cooker to cool naturally, open the lid, add the washed radish pieces, stir the lamb and radish, cover the lid, turn on the stove again and fire, continue to stew for 5 minutes. (Radish is easy to stew, to wait for the lamb stewed more rotten and then stewed radish)

5, 5 minutes, radish and lamb have been stewed, turn off the fire, wait for the pressure cooker to cool down, open the pot to put salt can be.

How long does it take for mutton to stew before it gets rotten, and how about mutton stew

How about mutton stew

1, if you are not in a hurry, then pressurize the pressure cooker for a few more minutes. The general 12-15 minutes, then press 20 - 25 minutes, can always be rotten.

2, if you buy back the meat is old and difficult to cook, this time there is no need to rush to cook. Stew meat before, may wish to apply a layer of mustard on the exterior of the lamb, and then put in the refrigerator. To be washed off the next day after the mustard into the pot stew, can make the stewing time is greatly reduced, lamb tender and delicious.

3, cook lamb with cold water is the most scientific, with hot water to make the meat protein instant denaturation and hard, lamb will be very difficult to eat. Mutton into cold water to cook, because in the cooking process, the meat inside the ice will sublimate into water vapor, so the meat is very fluffy and fragrant. Also, lamb boiled under water the surface of the meat will cook instantly and the blood inside will be locked in. Cold water under the pot can cook out the flavor inside.

4, strong fire after boiling, uncover the pot stew 20 minutes to odor, and then cover, switch to micro-fire small open, so that the soup on the surface of the floating oil to maintain the temperature, to play the role of stew, stew a little easier to rot some.

5, cooking mutton, salt should be the last to put, water a full, if you find less water, should be added to the water. Salt should not be put early, or not fresh is not easy to soft.

6, stewed lamb, you can choose to add some wine or vinegar. 1 kilogram of lamb put 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar stewed lamb, can make the meat soft.

7, stewed lamb with a pinch of tea (wrapped in gauze bags) and cook, lamb is quickly cooked, and the flavor of lamb does not change at all. If there is no tea at home, you can also use hawthorn instead, tea and hawthorn have to let the sheep and goat meat crispy and deodorization effect.

8, the pot of water after boiling must be turned to a small fire stewing, and put dry hawthorn slices, this will accelerate the degree of soft.

How long does it take for mutton to be rotten, mutton stew does not suck how to do

Clean stewed mutton practice

Materials: hind leg of mutton, the latter inch rows and other bony mutton, potatoes, carrots, carrots, onions, ginger, pepper, white pepper

Practice:

1, leg of mutton over boiled water into the soup pot, add the right amount of water, add pepper right amount (afraid to eat). Peppercorns can be wrapped in gauze, peppercorns can be very good to remove the lamb is stinky) with high heat.

2, mutton while stewing, while the other ingredients to deal with. Onion cut into segments, ginger cut into large pieces patted, radish land and other peeled and cut into large pieces.

3, ginger is best to shoot very crushed, so that ginger juice can be boiled out, the soup absorbs ginger juice will be slightly spicy, that is, to drive away the cold and delicious.

4, speaking of all the ingredients to add to the soup, high fire boil, go to the foam, turn to medium-low fire slowly boil, at least 1 minute or more.

5, out of the pot discretionary salt and white pepper, add some parsley can be.