Braised mutton is a Chinese national specialty, unique, especially in the Great Northwest flavor is the most characteristic. The raw material is beef, plus carrots stewed. Beef is warm and suitable for winter. Beef than beef and mutton meat texture to be tender, very easy to digest and absorb, high protein food, low calorie, containing unsaturated fatty acids, more than raw pork and beef fat rate must be less, less cholesterol content, eat only digested and absorbed nutrients rather than human body fat, and therefore is not easy to grow fat.

Clean stew lamb practice and seasoning

Style one

Food prepared in advance

Lamb rib meat 500 grams. Seasoning: 20 grams of carrots, leek moss section 50 grams. Seasonings; 30 grams of soybean oil, 30 grams of pure grain wine, 40 grams of Shaoxing wine, 5 grams of hot sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of ginger slices of Dong Ru, 4 star anise.

Procedure

1, the lamb ribs cleaned, cut into 4 centimeters thick pieces.

2, put into the pot, add cold water appropriate, put in a small amount of Dongzhu ginger slices, pure grain wine, boiling, nickel about 1 minute, and then fished up and put in cold water to clean.

3, carrot cleaning cut a piece.

4, frying pan easy on the fire, scoop into the soybean oil to boil, put into the winter Ru ginger slices popping pan out of the aroma.

5, and then simmer the beef to 5 minutes, and then put in the baskets, soy sauce, popping the pot was bright red that is.

Style two

Food prepared in advance

Raw materials: 500 grams of beef, 50 grams of radish, 1 small onion, 1 small piece of ginger, 2 small spoons of mace, star anise appropriate, star anise appropriate,

Seasoning: soy sauce 1 a teaspoon, goat broth 2,500 grams, 4 small spoons of rice wine, 1 small spoon of salt,

Making process

1. beef cleaning, bleaching blood, slicing, put into boiling water blanch, fishing up and cleaning,

2. baskets cleaning, cut into cubes,

3. green onions, ginger cleaning each cut strips, patting loose,

4. in the pot to add mutton broth to boil roll, followed by the addition of beef, baskets, light soya sauce, salt, rice wine, star anise, aniseed fennel, ginger, scallions, mace, and pepper, and then add the beef, baskets, salt, rice wine, aniseed fennel, ginger, scallion, and pepper. Boil until the meat is rotten and then serve it.

Frequently Asked Questions

The best way to make this home-cooked dish is to use fat and lean beef, but also to use lamb belly.

Method three

Food prepared in advance

Cooked lamb loin nest meat: 300 grams, net bamboo shoots: 15 grams, the hair of the yellow cauliflower: 15 grams, salt: 4 grams, chicken essence: 5 grams, Shaoxing wine: 10 grams, hair of the wood fungus: 20 grams, raw eggs: one and a half, cornstarch and flour: 25 grams, mutton broth: 250 grams, edible oil: 1,000 grams (about 80 grams)

This is the best way to make this home-style small dish. )

Procedure

1. Cut the cooked beef into large ribbed pieces and put them into 20g of starch and flour, raw egg, soy sauce.... 10g mixed paste and toss. Cut the hairy bamboo shoots and set aside.

2. frying pan on the stove fire, plus cooking oil, seventy percent of the heat, the beef piece by piece into the fried persimmon yellowish, fishing up and decanting oil.

3. Stir frying pan leave a small amount of oil, first loose onion, ginger, then put into the beef block, black fungus, hairy bamboo shoots slices, cauliflower, salt, chicken essence, Shaoxing wine, soy sauce.... 5 grams and goat soup, to be thickened by the juice, hooked into the starch and flour.... 5 grams, turn well on the plate can be.

Frequently Asked Questions

1. Beef cooked until crispy, hanging paste is not suitable for a long time after cooking, in order to prevent off the paste.

2. If you use raw beef, mutton, fish and other stew, the loss of the pure flavor of Yu cuisine.