How to make carrot and lamb stew
Raw materials: 1200 ml water, 3 tsp cooking wine, 1 tsp finely chopped green onion, ginger and garlic, 1 tsp sugar and salt, 1/2 tsp sesame oil, 300 g carrot, 180 g lamb
How to make it:
1. Wash and drain the carrot and lamb, and cut them into pieces and set aside.
2, the mutton into boiling water boil, fishing up and drain.
3. In a frying pan, add 5 tablespoons of salad oil and stir-fry the lamb over high heat until it turns white.
4: Add carrots, water and other seasonings (except sesame oil) to the pan and bring to a boil over high heat.
5. Reduce heat to low and cook for about 1 hour, then remove from heat and add sesame oil.
Features
Lamb Tonic weakness, benefit qi and blood, long-term consumption can replenish the middle and benefit qi, prevent cold hands and feet, help digestion, stop cough.
tips
1. This dish should not be added with vermicelli, otherwise it will destroy the original effect.
2. Do not add sour food when cooking, otherwise it will destroy its effect. This dish can nourish and nourish the body, and regular consumption is especially effective in improving women's cold hands and feet.
Hurry up and try it, make a carrot stew with lamb that belongs to you.
The practice of stewed lamb
Raw materials: 500 grams of lamb, 25 grams of green onions, a little carrot, 25 grams of parsley, monosodium glutamate, salt, ginger, vinegar, pepper in moderation, 5 grams of sesame oil.
Gourmet practice:
1, mutton chopped into 2.5 cm square block, will be broken with a knife shot, part of the green onion shredded, part of the cut off; clear radish cut in half;
2, mutton boiled in boiling water to remove the blood stains, poured into a ceramic pot, add ginger, green onion segments, radish, boiled water (in order to not have over the mutton as far as the limit), and then put on the pot on the small iron rack, pots and pots with an appropriate amount of water (pots) the lower part of the pot should run in the water), cover the pot tightly, burn until the meat rotten when skimming floating oil, fishing off the green onions, ginger, radish, eat with shredded green onions, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasoning.
Food characteristics: light flavor pleasant.
Pork stewed vermicelli practice
1, pork cut into large pieces;
2, green onions, ginger slices, pepper, star anise spare;
3, pot of water boiled, put the meat, water and then skimmed off the floating foam, fished out of the meat, rinse with lukewarm water to wash off the blood;
4, the pot of oil is hot, put green onions, ginger, pepper, anise popping pot, into the Stir fry evenly;
5, into the wine, soy sauce, rock sugar stir fry to the top color;
6, add the amount of warm water did not exceed the meat, than to do the braised pork water a little more than that can be, high heat to boil, small fire to cook for an hour;
7, the fans washed, do not have to soak soft, so that the vermicelli put into the pot can be more absorbing the flavor of the soup;
8, the Vermicelli into the pot, cover the pot, high heat to boil, small fire continue to cook fifteen to twenty minutes until the vermicelli soft and rotten can be.
This pork stewed vermicelli with wide noodles is the best, there is no wide noodles with this kind of coarse vermicelli is also OK, can not use fans. I bought wide noodles, but the smell is not right, so I used the original purchase of coarse vermicelli. It is said that using potato vermicelli is the best, I used sweet potato vermicelli is also very delicious! "Pork stew with vermicelli, build it up!"
Da Pan Chicken
Da Pan Chicken is very simple, just follow the recipe step by step you will certainly enjoy a delicious dish, Da Pan Chicken is
Chinese cuisine in the Northwest cuisine is very characteristic of one of the dishes, Da Pan Chicken to chicken as the main material, cooking to stew-based, the taste of the taste belongs to the homemade taste,
Ingredients:
Chicken, potatoes, dried chili peppers, green peppers, pi yazi (onions), tomatoes, garlic, star anise, cinnamon, bean paste, pepper.
Operation:
1, the chicken should be selected about two pounds of freshly killed cockerel, home to a good cleaning, not pulled out of the hair and chicken skin surface layer of yellow waxy things are washed away, chickens in the stomach of the lungs are best dug out and thrown away, otherwise there will be bloody gas, the chicken neck near the skin with a large number of lymphatic tissues, but also the best to cut down to throw away, peeled and washed clean after the control of the dry water, cut 3cm The chicken should be cut into 3cm cubes and marinated in dark soy sauce for a while.
2, potatoes, dried chili peppers, green peppers, pi yazi (onions), tomatoes, garlic, anise, cinnamon, bean paste, pepper.
3, start the oil pan burned to four or five percent of the heat under the peppers slightly fried immediately off the fire (otherwise the peppers fried paste will have a bitter taste), and then the peppers out of the throw away.
4, re-heat the oil fried peppers under the chicken stir-fry until discoloration of the aroma is not obvious when the water under a small spoon of bean paste and ginger continue to stir-fry.
5, bean paste fried sauce flavor can be under the dry chili, the number of how much completely according to personal taste.
6, continue to stir-fry to the spicy aroma of the nose, the key to the place: under a whole bottle of beer! (Lippo refreshing the best, your family has the money can also be under the Budweiser, but more money must not put Heineken that kind of taste heavy, otherwise the chicken will be bitter), just enough to submerge a usual size of the chicken, high heat boil.
7, sprinkle salt tear some cinnamon throw a star anise pull a piece of incense leaves (if you want to be careful, you can wrap the above materials to a clean yarn package, after starting the pot fish out and throw away, so that the dish is clean, eat painfully) on the lid of the pot to stew it to stew it.
8, to be received about half of the soup into the potato blocks, tomato blocks continue to collect dry water.
9, the potatoes are almost cooked add cut onion pieces turn a pot continue to high heat to collect dry soup.
10, if you want to mix with the belt pasta on a little more soup, otherwise, if the soup to dry some, so more flavor, and finally add green pepper and garlic crushed.
11, a little stir fry can be out of the pot on the plate.