Arm and shoulder chop
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Arm and shoulder ribs are relatively cheap, still on the shoulders of sheep, and the fat distribution is rich. There are several ways to do this: for example, marinate it and fry it, bake it half-cooked, or stew it with red wine and herbs.
(Image from the Internet)
Try the marinade formula of pickled mutton;
Soy sauce and honey marinade
material
Soy sauce cup
Honey-1? 3 cups
Fresh lime juice? cup
Sesame oil-3 tablespoons
Jiang Mo-3 tablespoons.
Illicium verum -6 tablets
Red pepper-pedicled and chopped
Garlic cloves -2 slices, chopped.
Lamb leg or lamb shoulder steak-2 pieces (450g)
0 1
Pour soy sauce, honey, lime juice, sesame oil, Jiang Mo, star anise, pepper and garlic cloves into a bowl.
2
Rub the marinade on the mutton and marinate at room temperature 1 hour or overnight.
three
Marinated mutton can be roasted directly. If it is pickled in the refrigerator, it is recommended to take it out and put it back to room temperature.
(Image from the Internet)
Please refer to the following for the fine cutting of sheep shoulders:
(But to be honest, it seems that the cutting method in domestic supermarkets is not as fine as spicy, but parents can go to the meat market and let the familiar stalls cut according to the dishes they want to cook. Image from the network)
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Stewed mutton
fricassee
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Although mutton used for stew can be taken from many parts of sheep, meat taken from sheep shoulders is usually stewed or stewed more tender. You can cut the boneless part of the lamb shoulder into pieces and stew it (the cube as shown above).
There is a dish called Navalny French cuisine, so you can use lamb shoulder. Navarin a slow stew of mutton with onions, peas and root vegetables in French cuisine. There are different versions of the story about Navalny, which is more reliable because this dish uses turnips (called Navet in French).
(Image from the Internet)
Parents who want to try can use the following cookbook, which is a fine-tuned version of the famous food magazine Saveur with reference to the cookbook of the American Institute of International Cuisine.
lamb
Materials (4 persons)
Mustard rapeseed oil -2 tablespoons
Sheep shoulder-680g, stripped of fascia, cut into 2.5cm square pieces.
Sea salt and freshly ground black pepper-moderate amount
Medium carrots–5 carrots, 1 diced, 4 peeled and cut into 5 cm long coconuts.
Medium yellow onion–1,chopped.
Garlic cloves -2 slices, crushed.
Flour-2 tablespoons
Ketchup-1tablespoon
Medium radish -4, peeled and cut into 5 cm long coconuts.
Medium potatoes-4 potatoes, peeled and cut into 5 cm long coconut cakes.
Salt-free butter-3 tablespoons
Sugar-2 teaspoons
Pearl onion-12, peeled.
Fresh or frozen peas-1? 3 cups
Flat-leaf parsley-appropriate amount, finely cut, used for decoration.
Boiled mutton
0 1
The preheating temperature of the oven is 177℃.
2
Take a saucepan, turn on medium-high heat, add oil and heat it.
three
The mutton is seasoned with salt and pepper, put into the pot one by one, and turn it once until the mutton is colored, which takes about 8~ 10 minutes. Move the mutton to the plate for later use.
four
Add carrots and yellow onions into the pot, stir-fry and turn them from time to time until the vegetables are soft and colored, which takes about 10 minutes. Add minced garlic, flour and tomato sauce, and turn it from time to time until the tomato sauce changes color, which takes about 2 minutes. Add 6 cups of water and mutton, stir, cover and boil, then move into the oven until the mutton is soft, which takes about 50 minutes.
Sauce boiled sauce
0 1
Spoon the mutton into the dish with a colander, and cover it with plastic wrap to keep warm.
2
Take a medium-sized saucepan, put a colander on it, and strain out the soup.
three
On medium heat, bring the soup to a boil and skim off the foam until 2? The number of cups takes about 25 minutes.
Boiled vegetables
1
When cooking soup, use a fruit knife to cut carrots, radishes and potatoes into coconut shapes (like slender football). If you don't think knives are good, you can cut them into big squares. Put potato pieces in water to avoid oxidation.
2
Take a large frying pan, turn on medium-high heat, add carrots, butter, salt and 1 cup of water, and cook for 10 minute with half cover, then add radishes and pearl onions, and continue cooking with half cover until the soup is volatile and the vegetables are soft, which takes about 10 minute.
three
Open the lid and continue to cook. Turn the frying pan until the vegetables turn golden brown, which takes about 3 minutes.
four
Add 2 tablespoons of water and turn the frying pan so that the vegetables are stained with juice. Leave the fire and keep warm for use.
Boiled potatoes
0 1
Take a medium saucepan, add a little salt to the water and bring to a boil. Add potatoes, turn the fire to low heat, and stew until the potatoes are soft, which takes about 15 minutes. Use a colander to move potatoes into a bowl for later use.
service
0 1
Put mutton, carrots, radishes, pearl onions and peas in a sauce pan, boil (about 2 minutes), put them into bowls, and decorate with chopped flat-leaf parsley.