red stewed lamb home cooking How to make authentic red stewed lamb please?

Ingredients: one and a half kilograms of lamb, four carrots, canned tomatoes (chopped tomatoes with herbs), celery, celery, onion, salt and sugar.

Practice: lamb, carrots, onions, cut walnut blocks, hot frying pan onion sautéed, pour into the lamb slightly fried, tomatoes and then sautéed, add a small amount of water, in order to not have over the main ingredients shall prevail, will be carrots, celery, salt, sugar to join the large fire, small fire simmering to the juice is thick, can be consumed. Stewed mutton Method: 1, lamb or mutton chops washed, blanch the past blood in boiling water; 2, put vegetable oil in the pot, put the mutton fried; 3, add ginger, hot water, soy sauce, salt, wine, brown sugar, dry chili; dashi, pepper, licorice and other ingredients into the tea ball, put a spoonful of marinated soy sauce; 4, put the casserole stewed slowly for one to two hours, you can eat carrots, carrots, potatoes, gluten, and so on.

Lamb casserole main ingredients: lamb, horseshoes, radish, angelica, bamboo, garlic, seafood sauce, oyster sauce, Hou Hou sauce. Practice: 1, the mutton chopped pieces of flying water, in order to remove the net fishy flavor, flying water time is a little longer - 25 minutes.

2, boil the wok oil, burst the garlic, and then add the lamb to burst incense, add seafood sauce, oyster sauce, Hou Hou sauce, burst through. 3, the horseshoe, radish, angelica and other ingredients into the pot, add soup and water, stew until tender.

Points: This dish is more demanding on the lamb, because only tender lamb can be more stewed more flavorful. As for the fire, you can use chopsticks to poke the sheepskin, you can poke into the time when the lamb pot on the table.

The main reason for using a casserole to stew is to keep warm, of course, if the family has an alcohol stove or a small electric stove, you can eat while keeping warm is the best.

How to make red smothered lamb?

Red stewed mutton practice: 1, lamb or mutton chops washed, blanch the past blood in boiling water; 2, put vegetable oil in the pot, put sugar simmering sugar color put mutton fried to the supreme color, and poured into the casserole; 3, add ginger, green onion, hot water, old soy sauce, salt, cooking wine, dry chili pepper; spices, peppercorns, licorice, cinnamon, fennel, tangerine peel, sand, cloves, hawthorn slices, jujubes, goji berries, into the casserole, put a tablespoon of Hou sauce (no can not put); 4, slow stew one to two hours, before eating can be under the carrots, carrots, potatoes, gluten and so on.

Stewed mutton hot pot soup thick color heavy, crispy rotten not stink, winter consumption, both can enjoy the fun of embracing the stove gathering, but also nourishing fitness, heat to avoid the effect of cold. The stewed mutton hot pot is fat and not greasy, soup red and not spicy, original flavor, pure aroma and not stink.

Halo, I talk a little bit with the old Chinese medicine skewer. But good food ah, look at tips - how steel is made it, you will know how the saliva is generated ah! Do stewed mutton can pay attention to a lot of things, fire, accessories, ingredients, eating method, which one has to say.

Some old diners summarize the red stewed lamb is "on the mouth tendon, tendon and crispy, crispy and rotten, a mouth to eat to the cool". With a spoonful of fresh soup in the mouth, you feel relaxed and happy.

Stewed mutton, tender meat, fresh flavor, mellow soup, inexpensive and well received by all diners, soon became popular in the pasture. Red stewed mutton will soon be red throughout the Central Plains, into the Kyoto, became famous as a new Yu cuisine.

In the most prosperous 1995, Xinxiang, Zhengzhou and other places even appeared in the "red stewed cooking smoke voluminous place, today's morning market no sheep" peculiar landscape. After the red stewed mutton to Beijing is also popular, but now with the food industry, a hundred competitors, a little bit of the return to the pasture.

But the number of people who love it is by no means small. Winter is coming, I believe the opportunity to do red stew businessmen again! The practice of stewed mutton should also be "three speak": one speak meat, two speak material, three speak soup.

1. The so-called "speak meat" is very careful when choosing lamb. Selected lamb is the most nutritious parts of the whole sheep, such as sheep hind legs, sheep on the brain, three forks, etc.; at the same time in order to ensure the tenderness of the sheep, the weight of the sheep selected to control the 13-15 pounds; in addition, the source of the sheep to choose the soft meat Yudong sheep; 2. "Speaking of materials" is used in the processing of a variety of condiments of more than 30 kinds. All kinds of spices up to more than 30 kinds, its main ingredients are Chinese, herbs, spices, can effectively remove the stink, increase the flavor; 3. "Speak soup" is to use the sheep main bone, knocking the main bone oil simmering with warm fire, simmering soup taste fresh and delicious.

How to do stewed lamb chops, practice simple and delicious?

Buy some fresh lamb chops, wash and soak in water for 1 hour, soak the blood.

Cut the cleaned lamb chops into small pieces. The carrots are cut into small pieces.

Mix the hot sauce and pickled peppers and chop. Put water in a pot, add onion and ginger, seasoning, pepper, cooking wine and boil.

When boiling, add lamb chops. Turn off the heat and skim off the blood with a spoon.

Cook until 15 minutes. Add a small amount of oil to a frying pan, add sugar and sauté for sugar color.

Stir-fry the sugar color to a brownish-red color with large bubbles. Pour in a tablespoon of cooking wine and the stock used to cook the lamb chops.

Cook until the sugar color thickens, then set aside. In a separate pan, add oil and stir-fry the chili sauce to bring out the red oil.

After frying the red oil, add the seasonings, pepper and continue to stir-fry. Add green onions, ginger and garlic and stir-fry.

Pour in the soup for cooking lamb chops, add cooking wine, soy sauce, salt and sugar color. Add the cooked lamb chops and white radish on high heat.

Cook until the white radish is soft. Red stewed lamb can be out of the pot.

How to do ah in the end, Henan Xinxiang practice is what

Ingredients: mutton 500g (I chose the meat under the lamb ribs), 300g carrots, 200g onions, goji berries a small spoon.

Seasoning kit: onion and ginger, pepper, star anise, fennel, cinnamon, chili, dried hawthorn. Other seasonings: a can of beer, a tablespoon of cooking wine, a tablespoon of dark soy sauce, a small spoon of soy sauce, a small spoon of salt, a small spoon of sugar.

Method: 1, wash and drain the lamb cut 1cm square pieces; 2, seasoning packet materials into the seasoning packet, carrots and onions cut and lamb similar pieces; 3, the pot of hot oil, pour into the lamb stir fry brown, the wine, sugar, salt, soy sauce, soy sauce poured into the stir fry; 4, stir frying the lamb into the pressure cooker, pour in beer, and then add and beer and an equal portion of boiled water, add seasoning packets; 5, pressure cooker on the gas after turning to medium-low heat pressure for an hour; 6, pressure good lamb again to the frying pan, pour in carrots and goji berries in a small fire simmer for 30 minutes, out of the pan five minutes before pouring onions.

The most authentic way to make stewed lamb How to make stewed lamb

Main Ingredients 500 grams of lamb 1 white radish Auxiliary Ingredients 3 scallions Ginger 2 pieces of garlic Half a head of peppercorns Adequate amount of icing sugar 1 large piece of soybean paste 2 tablespoons of octopus 2 fragrant leaves 2 pieces of cinnamon 1 section of soy sauce 2 tablespoons of light soy sauce 1 tablespoon of white radish A little bit of black pepper A little bit of cooking wine 2 tablespoons of stewed lamb How to Make Stewed Mutton 1, Ginger slices, scallion Slice ginger, scallions, and garlic.

2, radish cut into pieces 3, mutton cut into pieces, cold water into the pot, add cooking wine, part of the ginger, part of the onion boiled and then fished out and washed 4, oil pan, the remaining ginger, scallion, garlic, peppercorns fried flavor 5, pour into the mutton stir-fry 6, into the bean paste stir fry the red oil and then adjusted to the soya sauce, dark soy sauce, a little vinegar 7, transferred to the pressure cooker, or directly into the appropriate amount of water, add star anise, sesame leaves, cinnamon, rock sugar, and then add radish blocks The carrot, rock sugar, and then add the radish pieces boiled over high heat and simmered over low heat until the mutton is crispy, soup thick 8, sprinkle with a moderate amount of black pepper before starting the pot, tasted if the salt flavor is lighter adjusted to the appropriate amount of salt can be, and finally sprinkled with chopped green onions.

How to stew lamb chops flavorful how to do?

The cassoulet is an indispensable food in the cold winter, flavorful and delicious and can drive the cold warm body, today we recommend the Hunan flavor of the cassoulet practice, simple, spicy and delicious.

Hunan cassoulet home practices, how to cassoulet mutton chops flavorful Ingredients: mutton chops, 1 carrot, green garlic mustard three or two. Seasonings: two pots of white wine 1 spoon, ginger, garlic cloves, star anise, cinnamon, dried chili peppers, tangerine peel, tangerine peel silk, soybean paste, pepper, soy sauce, chicken essence, salt to the right amount.

Preparation: 1, lamb chops chopped into the right size of the block, add salt to catch until sticky and then marinate for more than 20 minutes. 2, carrots peeled and cut into hobnail pieces, green garlic cloves cut into segments, garlic cloves washed.

Practice steps: 1, pan hot, oil, oil hot into the ginger slices burst ginger flavor, and then into the marinated lamb chops stir-fry over medium-low heat until the lamb chops in the water is fried dry, the flavor of the lamb is fried out. 2, under the star anise, cinnamon and dried chili pepper stir-fry aroma, and then add the appropriate amount of soybean paste stir-fry sauce flavor, and then pour in 1 tablespoon of two pots of white wine and cover the lid of the pot to simmer for about 15 seconds.