Is the front leg of mutton soup delicious? Leg of lamb is suitable for long-term stewing. The most suitable use is sheep thigh. The muscles on the thigh, also called sinews, are wrapped in hidden tendons, with moderate hardness and good taste. Suitable for sauces, stews, roasts, marinades, etc. After stewing, it is slightly fleshy and chewy.
Practice of stewing lamb leg soup
1, first boil a pot of boiling water, put the leg of lamb in boiling water for five minutes to remove the blood, remove it and wash it.
2. Cut the onion into small squares and cut the carrot into hob shapes.
3. Add 2 tablespoons olive oil to the soup pot, heat it, add ginger slices, onion slices, fennel, rosemary, bay leaves and a little black pepper, and stir-fry until the onion softens and shrinks.
4. Add the leg of lamb, add water until it doesn't reach the leg of lamb, bring it to a boil with strong fire, and then stew it with medium fire 1- 1.5 hours.
5. Take out the leg of lamb, scrape the meat off the bone and put it back in the pot.
6, add carrots, (add some water), add a little salt, and continue to stew until the carrots are soft.
7. Add the right amount of salt, pepper and coriander when eating.
Do you need to fry mutton soup in oil?
Wash the mutton, blanch it to remove fishy smell and blood, drain it, heat the pot and put oil, add ginger slices and stir fry, add mutton and stir fry a little, cover the lid with cold water, cook it over medium heat until the soup turns white, and add salt, pepper and chopped green onion.
How to go to the smell, how to go to the smell? Stir-fry mutton until it is half cooked, add rice vinegar to roast it, then add seasonings such as onion, ginger, soy sauce, sugar and cooking wine, and add green garlic or garlic paste when taking out of the pot to remove the smell of mutton.
After the oil is hot, first put ginger and minced garlic in the wok, then pour the mutton into the wok until it is half cooked, and add scallion, soy sauce, vinegar and cooking wine to stir fry. Several times, and add a little sesame oil when cooking. The mutton made in this way is not only tasteless, but also delicious.
Mutton pot method
Stewed mutton with white radish Ingredients: white radish 1, mutton 500g, pork spine 150g, a little onion, ginger and medlar, salt, chicken essence, cooking wine and vinegar.
Exercise:
1, pork spine, lamb chops; Peel the radish and wash it.
2. add water to the pot. After the water boils, put the pork spine and mutton into the water and wash it.
3. Put the casserole on the fire, add the pork spine and mutton, add a little vinegar to remove the fishy smell, add radish, onion, ginger and medlar, cook for about 2 hours, and then add salt, sugar and chicken essence.
Braised mutton pot materials: mutton, horseshoe, radish, Chinese angelica, Zhi Zhu, garlic, seafood sauce, oyster sauce and mushroom sauce.
Exercise:
1, chop the mutton into pieces and fly for 25 minutes to remove the fishy smell.
2. After garlic is sauté ed, add mutton and saute until fragrant. Add seafood sauce, oyster sauce and mushroom sauce and stir thoroughly.
3. Put water chestnut, radish, angelica and other ingredients into the pot, add soup, and simmer until soft.
Material of ancient mutton pot: 500g mutton, carrot 1 root, 4 horseshoes, 2 shallots, ginger 1 root, 2g dried tangerine peel, proper amount of aniseed and other seasonings.
Exercise:
1. Wash the mutton, cut it into 2cm square pieces, blanch it in a cold water pot to remove blood foam, take it out and rinse it.
2. Wash carrots and cut into hob pieces, cut green garlic into small pieces, beat shallots into onion knots, slice ginger, and put south milk in a bowl and crush them.
3. Heat the oil in the pan, add the cooked mutton and stir-fry until it is slightly yellow, add the onion and ginger slices and stir-fry until fragrant, add the water chestnut, dried tangerine peel, south milk, pillar sauce and white wine and stir-fry evenly, and then move into the casserole.
4. Add a proper amount of hot water to mutton, add brown sugar, soy sauce and soy sauce, cover and stew for 50 minutes, add carrot stew 10 minute, and collect juice over high fire.
When burning mutton, the mashed cloves, Amomum villosum and perilla are wrapped in gauze and burned together. It can not only remove the peculiar smell, but also has a unique flavor.