question 1: how to cook the leg of lamb? Mutton is rich in nutrition, which is a good tonic for dispelling cold in winter, but many people don't like it because of its fishy smell. Only by selecting, cleaning and cooking well can the smell of mutton be removed.

To control the selection is to select fresh meat with reddish color and elastic touch; Then, turn off the cleaning. Wash off the fine hairs and impurities on the surface of the mutton with warm water, cut it into small pieces, blanch it, and then rinse it. Cooking is more important. When cooking, the methods to remove the smell are adding pepper, putting some cooking wine and vinegar, cooking with radish or tea, etc. Here are some cooking methods to remove the smell of mutton:

Braise 1, grams of lamb leg, chop it into small squares, blanch it, remove blood foam, and rinse it with clear water; Heat the oil in the pot, add pepper, dried pepper, star anise, cinnamon, dried tangerine peel, ginger and onion, stir-fry until fragrant, add mutton, cook cooking wine and stir-fry for a while, then add bean paste, water, salt, monosodium glutamate, soy sauce, white sugar, aged vinegar and a few perforated carrots, boil over high fire and stew over low fire; After the mutton is burnt, the ginger, onion and carrot can be eaten. The braised mutton is crisp, rotten and deboned, salty and slightly spicy, and fragrant.

In addition, when you stew mutton, wrap a little tea with gauze, cook it with mutton, and take out the tea bag after cooking to remove the smell. When burning mutton, put orange peel, which can not only remove the smell, but also increase the flavor of orange; Put a few walnuts or hawthorn with shells in the roast mutton, which can not only remove the smell, but also make the mutton cook faster; Boil mutton with clear water, and add a little garlic and thin pepper (thin paste made of Chili oil or Chili noodles and water) when eating, and the smell can also be reduced; Wash and cut the mutton, put it into a boiling water pot, then boil it to the boil according to the ratio of .5 kg of mutton to .5 kg of water and .5 m of vinegar, and take out the mutton to relieve the smell; When burning and cooking mutton, .5 kg of mutton is put into half a bottle or 1/3 bag of curry powder, which can also remove the smell.

Stir-fry 25g of clean mutton, cut it into willow leaves, and size it with salt, eggs, monosodium glutamate and raw flour; Cut green onions into horseshoes; Base the oil in the pot, and when the oil is hot, put the mutton in the pot; Stir-fry the mutton until it is half cooked, and bake it with rice vinegar. The amount of vinegar is about one thousandth of that of meat; Then add onion, ginger, soy sauce, sugar, cooking wine, fennel and other seasonings, and add green garlic or garlic paste when taking out the pot. Its fishy smell is greatly reduced and its taste is mellow. Base the oil in the pan, stir-fry the mutton with ginger and minced garlic until it is half cooked, then add the green onions, stir-fry with soy sauce, vinegar and cooking wine for a few times, and beat the sesame oil from the pan, which is delicious and has no fishy smell.

Question 2: How to stew leg of lamb delicious?

Materials

5g of boneless leg of lamb, 2 medium-sized potatoes, 2 carrots, 3 medium-sized tomatoes, 2 onions, 2g of butter bean (also known as white kidney beans), 2g of fresh rosemary, 2g of fresh mint leaves and thyme, 1 teaspoon of yellow curry powder and 1 teaspoon of salt (5g.

wash the leg of lamb with running water and cut into large pieces. Peel the potatoes, wash them, and cut them into hob blocks of moderate size. Carrots are washed and cut into hob blocks similar to potatoes. Wash tomatoes, cut into 1cm pieces, peel onions, and wash. Also cut into pieces of 1cm size.

put 1 tablespoon of oil (15ml) in an autoclave, heat it to 7%, pour in the chopped mutton, stir-fry repeatedly until the water in the mutton is leached and evaporated (this process takes about 1-15min), stir-fry until the mutton is dry and fragrant, and put it on a plate for later use.

pour the remaining oil (1 tablespoon, 15ml) into the pressure cooker, heat it to 7%, pour the chopped onion, stir-fry the tomato, stir-fry for 1 minute, then pour the butter bean, potato, carrot and mutton, stir-fry evenly.

add yellow curry powder, salt, thyme, rosemary, mint leaves and red wine, and add water (water is flush with the ingredients in the pot), cover the pressure cooker, and simmer until SAIC, then turn down the heat and continue stewing for 5 minutes.

stewed lamb leg soup

materials

materials: lamb shank, 5 slices of ginger, 1 white onion, 2-3 carrots, 2 teaspoons of fennel, 1 teaspoon of dried rosemary)1 or 2 fresh ones, 2 pieces of bay leaf, coriander, olive oil, salt and black pepper.

cut the onion into small squares, and cut the carrot into hob.

add 2 tbsp 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 onions are soft and shrink.

add the leg of lamb, add water to cover the leg of lamb, bring it to a boil with high fire, and then stew for 1-1.5 hours on medium fire.

Take out the leg of lamb, shave the meat off the bone and put it back in the pot.

add carrots, (add some water) and a little salt, and continue to stew until carrots are soft.

just add some salt, pepper and coriander when eating.

question 3: how to prepare leg of lamb? Hello, lamb leg is used for kebabs, and the methods are as follows:

1. After washing the lamb leg, cut it into small pieces, knead it with salt, yellow wine, spiced powder, soy sauce, soy sauce, cumin, sesame oil, cooking oil, Chili powder, chopped pepper, southern milk and garlic powder, and then marinate it in the refrigerator for one night;

2. String the salted mutton pieces with a sign, brush them with a little cooking oil, sprinkle some Chili powder and cumin (I forgot to sprinkle cumin the first dish) and put them on the baking tray;

3. Preheat the oven and bake at 2 degrees for 2-3 minutes (the time depends on the size of mutton)

radish mutton soup is the most suitable for this season, and the method is as follows:

Ingredients: 5g of mutton, 1g of radish and 1g of dried tangerine peel. 15g of cooking wine, 2g of onion, 6g of ginger, 3g of salt and 1g of monosodium glutamate.

Practice:

1. Wash the radish, peel it and cut it into blocks. Wash mutton and cut it into strips or pieces. Wash the dried tangerine peel, wash the ginger and smash it. Wash the onion and cut it into sections.

2. Put mutton and dried tangerine peel into a pot and boil with strong fire. Remove the foam and use? What's the guarantee? Add radish, ginger, onion, cooking wine and salt, stew until the radish is cooked, add monosodium glutamate and serve in a bowl.

I hope it works for you.

Question 4: How to stew lamb leg soup

Materials

lamb shank, 5 slices of ginger, 1 white onion, 2-3 carrots, 2 teaspoons of fennel, 1 teaspoon of dried rosemary)1 or 2 fresh ones, 2 pieces of bay leaf, coriander, olive oil and onion.

2. cut the onion into small squares, and cut the carrot into hob.

3. add 2 tbsp 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 is soft and shrunk.

4. Add the leg of lamb, add water to cover the leg of lamb, bring it to a boil with strong fire, and then stew for 1-1.5 hours on medium fire.

5. Take out the leg of lamb, shave the meat off the bone and put it back in the pot.

6. Add carrots, (add some water) and a little salt, and continue to stew until carrots are soft.

7. Add proper amount of salt, pepper and coriander when eating.

Country Stewed Leg of Lamb

Introduction to the recipe I saw a French chef teach you how to cook on TV. This "Country Stewed Leg of Lamb" is very homely and easy to operate. It is also very good for entertaining friends. It can be stewed in a large pot and served with a few side dishes. The ingredients of this dish are very rich: butter bean, potatoes, carrots, onions, tomatoes and fresh spices, so the taste and nutrition after cooking are also rich. Although it is rich in materials, it is not complicated at all, and even a novice kitchen can operate it calmly.

materials

boneless lamb leg 5g, 2 medium potatoes, 2 carrots, 3 medium tomatoes, 2 onions, 2g butter bean (also known as white kidney beans), 2g fresh rosemary, 2g fresh mint leaves and 2g thyme, 1g yellow curry powder and salt, 1 tablespoon red wine (15ml) and 2 oils.

2. Wash the leg of lamb with running water and cut into large pieces. Peel the potatoes, wash them, and cut them into hob blocks of moderate size.

3. Wash carrots and cut them into hob blocks similar to potatoes. Wash tomatoes, cut into 1cm pieces, peel onions, and wash. Also cut into pieces of 1cm size.

4. put 1 tablespoon oil (15ml) in an autoclave, heat it to 7%, pour in the chopped mutton, stir-fry repeatedly until the water in the mutton is leached and evaporated (this process takes about 1-15min), stir-fry until the mutton is dry and fragrant, and put it on a plate for later use.

5. Pour the remaining oil (1 tbsp, 15ml) into the pressure cooker, heat it to 7%, pour the chopped onion, stir-fry the tomato, continue to stir-fry for 1 minute, then pour in the soaked butter bean, potato, carrot and mutton, and stir well.

6. Add yellow curry powder, salt, thyme, rosemary, mint leaves and red wine, and add water (water is flush with the ingredients in the pot), cover the pressure cooker, simmer on high fire until SAIC, and then reduce the heat to continue stewing for 5 minutes.

tips

1. about fresh spices: fresh herbs such as rosemary, thyme and mint leaves can be bought at the chilled counter in large supermarkets. If you can't buy fresh herbs, you can also use canned dried herbs instead and buy them on the shelves selling condiments.

2. Substitution of red wine: In practice, red wine can be kept or Chinese yellow wine can be used instead.

3. Rice is also ok: because a large amount of butter bean is put in it, women who eat a little don't need to eat staple food at all. For those who eat a lot, they can mix it with some rice, which is a perfect meal.

Question 5: How to cook stewed mutton (Method 1)

Materials

Ingredients: 5g of mutton, 3g of carrot and a little ginger. Accessories: coriander, salt, pepper, vinegar can be eaten in moderation. When eating, add a little vinegar to taste better.

Practice

1) Wash the mutton and cut it into 2 cm square pieces; 2) Wash carrots and cut them into small pieces with a square of 3 cm; 3) Wash and cut the coriander. Put mutton, ginger and salt into a pot, add appropriate amount of water, set fire to boil, then simmer for 1 hour with slow fire, and then add radish pieces to cook. Release coriander and pepper.

Tips

Features: It is suitable for dyspepsia and other diseases, and it tastes delicious and can increase appetite. It is a must-eat

stewed mutton in autumn (Method 2)

The mutton is tender and tender, and the soup is delicious.

Materials

Ingredients: 5g of mutton (fat and thin), seasoning: 5g of ginger, 2g of star anise, 2g of pepper, 2g of fennel seed, 1g of green onion, 3g of sugar, 1g of coriander

Practice

1. Cut the meat into 1.5cm square pieces, and simmer with boiling water. 2. Put ginger, aniseed, pepper, fennel, etc. into a cloth bag and seal it, put it in the soup, simmer the soup for half an hour, turn it over, and add coriander and shredded onion when cooked.

stewed mutton with white radish

Materials

25g mutton, 15g white radish, 1 teaspoon of Lycium barbarum (5g), 1 aniseed, 2 pieces of green onion, 2 slices of fresh ginger, 2 teaspoons of cooking wine (1ml), 1 teaspoon of salt (5g), 1/2 teaspoon of pepper (3g) and 1 teaspoon of oil (5ml). Wash the white radish and cut it into 5cm hob blocks for use. Blanch the mutton in boiling water for a while, remove the blood foam, remove it and rinse it with running water. 2. Heat the oil in the casserole over medium heat, add the green onion, fresh ginger slices and aniseed to saute until fragrant, add the scalded mutton pieces, cook the cooking wine and stir fry evenly, pour in the right amount of water to boil, and turn to a small fire to cover and cook until the mutton is seven-cooked. 3. Add white radish, medlar, salt and pepper and mix well. Continue to cook until the mutton and white radish are soft and rotten.

stewed mutton with carrot

materials

1 carrot, 9g mutton, 35ml water, cooking wine, chopped onion, ginger slices, proper amount of salt, 1 tsp sesame oil, proper amount of white pepper, and a method of wrapping pepper

1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use. Stir-fry the mutton in high fire until the color turns white. 4. Put water and other seasonings (except sesame oil, white pepper and salt) into the pot and boil it with high fire (I switched to casserole stew at this time). Cook on low heat for about 1 hour. 5. Add carrots and stew for half an hour. Season with salt, white pepper and sesame oil. 6. If you like coriander and onion, add coriander and chopped green onion when you eat. Don't put

Lycium barbarum stew mutton if you don't like it

Material

Ingredient: 1g of mutton (hind legs), auxiliary material: 2g of Lycium barbarum, seasoning: 8g of ginger, 5g of green onion, 1g of yellow wine, 3g of salt and 2g of monosodium glutamate

Practice

1. Wash the mutton and put it into a boiling water pot for thorough cooking. 2. Take out the mutton, wash the blood foam in cold water and cut it into pieces; 3. Slice ginger and cut onion; 4. Heat the wok, stir-fry the mutton and ginger slices, and cook the wok with cooking wine; 5. After frying thoroughly, pour the mutton and ginger slices into the casserole, add Lycium barbarum, clear soup, appropriate amount of salt and onion, boil with strong fire, and skim off the floating foam; 6. Add the pot cover and stew with slow fire, taking the mutton as cooked; 7. Pick onions, ginger and add monosodium glutamate as appropriate.

stewed mutton with wax gourd

materials

25g of wax gourd, 2g of mutton and 25g of coriander. 1 tsp sesame oil, 1/2 tsp salt, 1/3 tsp pepper and monosodium glutamate, and a little onion and ginger.

Practice

1. Cut the mutton into small pieces, blanch it in boiling water, and take it out and wash it: peel and rinse the wax gourd, cut it into elephant-eye pieces, blanch it in boiling water, and take it out and drain it.