A, four-color braised lamb
Materials:Lamb shoulder meat (because there is a crispy bone, personal preference) carrots, potatoes, celery, mushrooms ginger, scallions, sugar, soy sauce, salt.
Practice
1, shoulder pick bone clean, cut blocks, plus ginger into the pot of boiling water; to remove the blood froth deodorant, drain and spare.
2, wash the carrots and potatoes all peeled and cut into chunks of celery cut into segments; hot water hair dry mushrooms, cut in half, the pot of oil, to seven or eight, put the sugar, with a spatula constantly stirring until the sugar bubbles when the meat stir-fry.
3, until the meat evenly colored, put some beard soy sauce, while putting onion, ginger.
4, cover the pot with a lid and simmer for 5 minutes, then add warm water and simmer over high heat, then change to medium heat.
5, when the meat is five mature, pour the vegetables into the pot, put salt, the meat and turnip potatoes stewed rotten cooked when, out of the pot.
Two, sacha braised lamb
Materials: 300 grams of sliced lamb, kale, minced ginger, minced garlic, minced red pepper, chopped scallions, soy sauce, sacha sauce, sesame oil, sugar, salt salt, salad oil, too much white powder, water, each appropriate amount.
Practice
(1) Add the lamb slices to the seasoning (1) and mix well to marinate for 10 minutes.
(2) Wash and mince ginger, green onion, garlic and red chili pepper and set aside, and wash and cut kale into 5-centimeter-long sections.
(3) Prepare another pot of boiling water and add seasoning (2).
(4) Boil the kale until it is cooked through, then drain it and place it on a plate.
(5) In a hot frying pan, add ingredients B, C, D, and E and sauté.
(6) Add marinated lamb slices and sauté until cooked to 8 minutes.
(7) Mix seasoning ingredient (3) with tai bai powder and water, pour it into the pan to thicken and braise until cooked.
(8) Serve the lamb slices on top of the kale to finish.
Three, red braised lamb sauce
Ingredients: red stock 3500cc, red wine 240cc, peeled tomatoes 280 grams, tomato burnt 55 grams, 200 grams of carrots, 200 grams of cabbage, parsley 2 tablespoons, 180 grams of minced onion, 20 grams of minced garlic, 2 bay leaves, 2 grams of thyme, a pinch of salt, a little bit of black pepper, 1 tablespoon of Hungarian red pepper powder. 1 tablespoon Hungarian red pepper powder.
Methods:
1. Stir-fry the chopped onion, garlic and bay leaf, then add the tomato char and tomato pieces.
2, and then pour the red wine boil a little, add red stock and celery, thyme and cook about 1 ? hours.
3. Season with salt and black pepper to taste, then add the carrots and cabbage and cook.
4, lamb braised noodles
Materials: lamb, lamb bones, green onions, ginger, cooking wine, baking soda, salt, kelp, fungus, shredded tofu, parsley, vermicelli.
Practice:
Wash the mutton, mutton bones, soak in water for 30 minutes, put cold water in a pot and heat until boiling, the mutton, mutton bones out, another pot of water heated to a slight boil, put the mutton, mutton bones back into the pot, add onions, ginger, cooking wine, with a high fire to boil, and then change to medium fire to simmer for 2 small