Stewed mutton with yam
2. Stir-fry cumin with low fire, grind it into fine powder, put it in a container with Chili powder, add monosodium glutamate and mix well. 3. Add cooking wine, salt and water to mutton, stir well, then add onion and ginger, marinate for 20 minutes, and remove onion and ginger. 4. The wok is on fire, put oil in it, and cook until it is half done. Put the mutton slices into the wok and slide away. The raw material contains a lot of water, and it is taken out when the oil temperature drops. When the oil temperature rises again, fry the mutton slices again, take them out, and add spices such as yam, coriander and cumin.
200g of mutton and coarse yam with chicken skin, 6 carrots, 2 green garlic 1, 2 angelica, 4 medlar15ml, 4 chuanxiong rhizome, astragalus root and ginger, 4 black dates, 0/000ml of broth120ml of water and 0/20ml of rice wine/kloc. ? [ 1]?
Production method:
1. Wash the green garlic and cut it into pieces obliquely; Peel yam and cut into pieces; Peel and slice carrots;
2. Put the yam, carrot and mutton into the pot together, add other ingredients (when the salt comes out of the pot), wrap the pot mouth with heat-resistant plastic film, cover the pot, and move it into a steamer to boil water and steam for 30-40 minutes;
3. Add salt and green garlic slices before turning off the fire, and put them in bowls to eat.
Exercise 2
Materials:
Yam mutton soup
Raw materials: yam150g, mutton 200g, milk 250ml, ginger15g and medlar 20g.
Seasoning: salt and monosodium glutamate.
Production method:
1. Wash the mutton and cut into pieces. Peel the yam and cut into pieces.
2, ginger cut into pieces, medlar soaked hair;
3. Put the mutton, yam and ginger slices into the pot, then add water without ingredients, bring to a boil over high fire, turn to low fire and stew until the mutton is cooked, add Lycium barbarum, continue to stew until the mutton is soft and rotten, and add seasonings.
Exercise 3
Yam mutton soup
1 leg of lamb, 1 iron stick yam, 1 carrot, 8 red dates.
Ingredients: onion, ginger, garlic, tsaoko, cinnamon, star anise, dried pepper and pepper.
Seasoning: soy sauce, soy sauce, cooking wine.
working methods
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1. When buying a leg of lamb, chop it into large pieces, soak it for half an hour, wash the blood and drain it.
2. Sit in the water with a pot. After the water is boiled, put a piece of ginger, a few pieces of pepper (I put it in the seasoning box) and a proper amount of cooking wine. Blanch the leg of lamb until the blood is exhausted, and take it out to control the water.
3. Prepare all the ingredients and soak the red dates.
4. Add a proper amount of oil to the wok, stir-fry ginger and garlic, scallion, cinnamon, tsaoko, star anise and dried Chili in turn, and stir-fry mutton.
5. After the mutton is fried, cook a proper amount of cooking wine, add a small amount of soy sauce, and fry until the color is even.
6. Add soy sauce and stir fry, add less than two-thirds of the boiling water of mutton, add pepper (put it into the seasoning box) and boil.
7. Move into the pressure cooker, add the red dates and shallots, turn the SAIC to low heat for 25 minutes, turn off the fire, take out the mutton after natural venting, and leave the original soup in the pot.
8. Peel the iron stick yam and cut it into hob blocks, cut the carrot into slightly larger hob blocks, put the yam and carrot together in the pressure cooker, turn the SAIC to low heat 10 minute and turn off the heat. After natural venting, open it, add mutton, open the lid and cook for 3 minutes.
Ingredients: mutton 500g, 150g yam, ginger, onion, pepper, cooking wine and salt.
manufacturing process
First, cut the mutton into pieces; Peel and slice yam; Wash ginger and break it; Wash the onions for later use.
Then: put water in the pot, add mutton slices, add ginger to boil, and take out the mutton slices for later use.
Finally, put the yam and mutton slices into the pot, inject appropriate amount of water, add ginger, onion, pepper and cooking wine, first boil them with high fire, then skim off the floating foam and simmer them with low fire until cooked.