Consumption of lamb can play the effect of the wind and cold, but also to the body to supplement the heat, but also to alleviate the condition of some diseases, such as wind-cold cough and chronic bronchitis and impotence and so on, so lamb is called the best tonic. So, do you know how to use a pressure cooker to stew beef?

Pressure cooker stewed lamb chops practice what

Consumption of mutton can play the effect of the wind and cold, but also to the body to replenish the heat, but also to alleviate some of the disease, such as wind and cold and cough and chronic bronchitis and impotence and so on, so the mutton is known as the best tonic, a lot of people like to consume mutton chops, but in order to make the nutrients of the mutton chops to be better preservation, you need to use a pressure cooker to make, so what is the practice of pressure cooker stewed lamb chops?

First, what is the practice of pressure cooker stewed lamb chops? Lamb chops cleaned with water, and then soaked for half an hour. Add cold water to the pot and add lamb chops, add a little wine and a small piece of green onion. Until the water boils, fish out the lamb chops and wash them with warm water. Place in an electric pressure cooker and set aside! Add a little oil, green onion, ginger, pepper, seasoning, cinnamon, popping incense, heating water, then pour into the electric pressure cooker with lamb chops, add carrots, corn pieces. Add a tablespoon of cooking wine, a tablespoon of cooking oil, salt, a little sugar, add soaked wolfberries! Hit the meat button and simmer! High pressure button valve jumped open, after the steam can be served! The aroma of the lamb chops is overflowing ah! Stewed lamb chops can be eaten directly, you can also dip the garlic sauce to have a feast, large pieces of meat feel so good! It's so good to have a big piece of meat, and it tastes so good!

Secondly, there is a saying that you should eat mutton in the ambush, and mutton is hot, so eating mutton in the ambush can make your body sweat and drive away the toxins in your body, which has many benefits! Stewed lamb chops, simple practice, flavorful. The practice of stewed lamb chops: cut lamb chops meat, lamb chops in the pour cold water, add wine, pepper (to go to the stink), with cooking, after the opening of the pot to bleach off the foam. Be lamb white can be fished out with warm water rinse clean. Seasoning is very simple, onion ginger is indispensable, I heard that put lemon (orange peel can also be) can go to the stink, star anise, a few leaves (you can not put, or the flavor of the spices will grab the fresh aroma of mutton, do not put the taste is more bland). Blanched lamb into the pressure cooker, add seasonings, stew for an hour, out of the pot and then put salt stew 10 minutes. Sprinkle with chopped cilantro, chopped green onion, pepper, hot to a bowl of fragrant lamb chops, not lose a great summer enjoyment!

Pressure cooker braised lamb chops what are the practices? Cook the lamb chops and skim out the foam. Prepare ingredients: green onion, ginger and garlic, star anise, pepper, add a little more oil than normal stir fry, before the oil is hot add a tablespoon of bean paste. Stir-fry to a reddish oil. Stir-fry the ingredients in the pan for a few seconds and then add the lamb chops and stir-fry them together, adding some dahongpao and dried chili peppers if you like to eat spicy food. Add the broth from the previous lamb cooking and simmer for about half an hour.

Red wine stewed lamb chops delicious and delicious!

Lamb chops; red wine; carrots; taro; celery; ginger; garlic;

Salt; soy sauce; black pepper;

This red wine stewed lamb chops borrowed from Western cooking methods, with dry red wine into the dish, to remove the stink of lamb at the same time, but also a natural coloring agent, so that the dish is more bright and colorful. Stewed until crispy lamb chops fresh and fragrant, the aftertaste has a light aroma of wine.

Lamb chops stewed in red wine practice and steps

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Lamb chops washed and cold water into the pot, add a few slices of ginger blanching.

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After the water boils, add a small amount of cooking wine and a few drops of vinegar and continue to cook for 2 minutes, skim off the froth and fish out the lamb chops.

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Heat the oil in a hot pan, add the lamb chops and stir-fry to dry out the water vapor, then add the ginger, garlic and black pepper and continue to stir-fry to bring out the aroma, add about 150 ml of red wine and continue to stir-fry for about 2 minutes.

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Add a small amount of soy sauce and stir-fry for color, add boiling water until the lamb chops are not covered, and add a pinch of salt.

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Transferred to the pressure cooker, high heat boil steam after turning to low heat pressure 15 minutes off the fire, natural exhaust into the carrots and taro pieces, continue to pressure for about 5 minutes, open and add celery section, cook until the celery is slightly softened can be.

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Tips: 1, the wine selection of dry red color effect is better. 2, the ingredients in the taro replaced by yam better. 3, add the wine must be stirred for a while, so that the astringent flavor of the wine evaporate a bit.

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Winter is the best season to eat mutton tonic, change the pattern of eating mutton, mutton control can take the opportunity to feast.

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This red wine stewed lamb chops borrows from Western cooking methods, using dry red wine into the dish, removing the lamb stench at the same time, but also a natural coloring agent, so that the dish is more bright and colorful. Stewed to crispy lamb chops fresh and fragrant, aftertaste has a light wine flavor.