As a carnivore, really to the point of a meatless, my principle is: meat is more than vegetables, meat will not eat vegetables. I don't know if there is the same with me?
Whether it is chicken, duck, fish and geese, or cows, sheep, pigs and rabbits, as long as the end of the table to the table, I will be able to eliminate it in a minute, is so not picky about food. But if you ask me, which kind of meat is my favorite, I will definitely answer you is lamb.
It is said that the fall and winter is the season to eat lamb, in my opinion, the spring encounter lamb can not be soft, one is because every day to eat a variety of wild vegetables, there is always a feeling that he is a sheep, the stomach does not have the oil and water; the second is the spring is just after the New Year is not long, the price of lamb is the cheapest time of the year, do not eat at this time to wait for a better time.
There are many ways to eat lamb, shabu shabu slices of lamb to eat hot pot, cumin lamb, baked lamb chops, baked leg of lamb, boiled lamb meatballs, mutton dumplings, etc., how to do all the delicious, and the fat content is less, the woman does not have to worry about eating more than will grow meat, the only a little bit of a little bit of a pity is that, the sheep muck is slightly heavier, a lot of people don't like it too much.
How to remove the stink of mutton has become the first problem to consider in the cooking process, in fact, stewed mutton is very simple, only put the 3 flavors of the material on the line, are special grams of mutton, and can completely stimulate the flavor of mutton, so that the meat is more soft and rotten, mutton soup is more delicious, the conditions of the purchase of 5 pounds of 8 pounds of stew in a large pot, super-beatable gluttony.
Ingredients: lamb
Ingredients: salt, pepper, cinnamon, sesame seeds, green onions and ginger
Practice:
1. Prepare a piece of lamb, change the knife and cut it into small pieces of the right size, I'm a piece of lamb is after the refrigerator freezer, so after thawing, it is necessary to put in cold water to soak a while, to speak of the excess blood bubble out.
2. Add enough water to the pot, blanch the soaked lamb pieces in cold water, add cooking wine, green onions and ginger, and beat out the excess foam.
3. Prepare to stew lamb spices, only use pepper, cinnamon, incense leaf three spices, to dry pepper as the king material, cinnamon for the subject material, incense leaf for the spices. Other spices do not need to add. Anise is best not to add, easy to string flavor.
4. Blanched lamb pieces, transferred to the pressure cooker, add the appropriate amount of high white wine, onion and ginger segments, on the steam pressure for 25 minutes.
5. I bought some ready-made mutton face, mutton belly and other haggis directly from the mutton store, change the knife and cut into thin strips.
6. 25 minutes later, the pressure cooker natural fall gas, open the lid, the haggis into the pot, continue to stew for 10 minutes, this time to add salt to taste.
7. Stewed mutton, even soup with meat poured into a pot that can be put on the induction cooker, put on the induction cooker, cut on the right amount of white tofu, plus a lot of pepper, continue to stew, so that we are eating mutton hot pot, tofu absorption of mutton soup, the more stewed the more flavorful, the more flavorful, and then drink two or two small wine, this day you say can not be happy!
Spring, encounter this meat don't soft hands, more delicious than pork, more nutritious than beef, stewed on a pot of really greedy! I am Tan small cook, every day to share local food, food tutorials, kitchen knowledge, look forward to your attention!