I. Raw materials
500g of mutton, 250g of ginger, 50g of angelica150g, 2g of pepper noodles, 50g of onion, 20g of cooking wine and 3g of salt.
working methods
1, angelica sinensis and ginger are washed with clear water and cut into large pieces;
2. Boning the mutton, removing fascia, boiling water to remove blood, taking it out and cooling it, and cutting it into 5cm long and 2cm wide.
1 cm thick strip;
3. Add a proper amount of water to the casserole, and put the cut mutton, angelica and ginger into the pot.
After boiling,
Skim off the foam and simmer 1 hour with slow fire until the mutton is cooked.
trait
Sichuan mutton is rotten and soup is fresh, which has a good effect on deficiency cold and yellowing after illness.
Two. Raw materials:
Hawthorn 12g, mutton 600g, radish 320g.
Accessories:
Ginger 1 segment, 2 teaspoons of salt.
Exercise:
1. Cut the mutton, wash it, blanch it, scoop it up and rinse it again.
2. Peel the radish, wash it and cut it into sections; Wash the hawthorn; Wash and slice ginger.
3. Put the mutton, radish, hawthorn and ginger into a clay pot (or casserole), add water until there are no materials, bring to a boil with high fire, and simmer for about 50 minutes. The mutton is cooked and seasoned with salt.
Flavor characteristics:
Appetizing, warming stomach, improving cold resistance and strengthening muscle strength. M _ _ vol Sacrifice
Stewed mutton with dangshen
Ingredients: 500g of fresh mutton, 0/0g of codonopsis pilosula/kloc, 0/0g of jujube/kloc, 0/0g of medlar/kloc and 0/0g of ginger/kloc. Onion, salt, chicken essence, sugar, a little pepper, Shaoxing wine and vinegar.
Method:
(1) Cut mutton, wash codonopsis pilosula, soak red dates and medlar thoroughly, and slice ginger.
(2) add water to the pot. After the water boils, blanch the mutton slices, scoop them up and rinse them for later use.
(3) Put the casserole on the fire, add the mutton, add a little vinegar to remove the fishy smell, add ginger, codonopsis pilosula, red dates, medlar, green onions and Shaoxing wine, add water, cover with strong fire, cook for about 2 hours, and add salt, chicken essence, sugar and pepper to taste.
The respondent supplemented 2009-12-0911:38 casserole and mutton pot.
This is a Shanghai dish, mainly with thick oil red sauce and slightly spicy. Not only is it effective for warming the stomach, but it can also drive away cold. In short, it is delicious and nourishing.
While munching on mutton, I carefully fished out all the delicious fans at the same table, which is also a delicious baby.
Ingredients: mutton (500g per family, enough).
Ingredients: Chinese cabbage and vermicelli seasoning: star anise (3 pieces), cinnamon (2 pieces), pepper (5 pieces, sample), fragrant leaves (5-6 pieces), cardamom (10 piece), onion, ginger, soy sauce, sugar, salt, monosodium glutamate and bean paste.
Exercise:
1. Cut the mutton into pieces about an inch square. Don't be greedy, cut too big. Not only is it ugly, but it's not easy to make and it's not convenient to eat. After cutting, boil the meat in water and take it out. Wash off the residual blood foam on the meat with clear water to control the moisture. This will not only remove blood stains, but also remove some unpleasant smells.
2. Throw out onions, ginger, star anise, cinnamon, fragrant leaves, cardamom and pepper. Anyway, add bean paste and stir fry for about 5-6 seconds, and the fragrance will come out. Spraying yellow rice wine is also to further remove odor.
3. Add the mutton pieces and stir fry together.
4, add water to the pot, water can't pass the mutton, we are making a mutton pot, not mutton soup. Meanwhile, add white radish, soy sauce and sugar.
5. After the water is boiled, turn down the fire. Simmer the mutton until it is cooked, about 20 minutes.
6. After adding monosodium glutamate, prepare to thicken. The amount of thickening is subject to the wrapped mutton, and it is not good to be too thin or too thick.
7. Pick out the spices in the pot one by one, for the beauty of this dish. You don't want to serve half a casserole with spices, so your hard work is drowned in it. You can leave the pepper in it if you like. The red one still looks good.
8. In addition, boil water and cook shredded cabbage and vermicelli.
9, plate, cabbage and vermicelli can be used as the bottom, placed at the bottom of the casserole, so that the soup will taste when poured on it! Then, spread the mutton and put it in a casserole. At this time, sprinkle some green chopped green onion, and the color, fragrance and taste are the first.
Secret:
1, remember to choose lamb chops when choosing mutton.
2, yellow rice wine can not be preserved, in addition to the fishy smell, but also to supplement the moisture of bean paste to avoid pasting bean paste.
3. Add the radish a little later, because the radish is particularly easy to rot, and you don't want to find a complete radish at last. And white radish can also deodorize, so you'd better remember to add it.
4. If you want to know whether the mutton is cooked, poke it with chopsticks. Chopsticks can successfully poke it to the end, indicating that it is cooked, and vice versa.
5. The sauce should not be too thick, or without soup, the last cabbage and vermicelli will become dull.
♂ Shangguan Xiaoxue ♀ Answer adoption rate: 24.4% 2009-12-0911:35 500 grams of leg of lamb, half a radish, a few red dates, 2 garlic, lettuce and salt. Exercise 1. Wash mutton and white radish and cut into large pieces. Wash lettuce for later use.
2. Boil the mutton, white radish and red dates for 15 minutes and take them out.
3. Chop garlic and saute with a little vegetable oil. Add the cooked mutton, radish and red dates, and add 1000 ml of water and a little salt. After boiling, simmer with low fire until the mutton is cooked. Add lettuce and cook for a while. Adoption rate of anonymous answer: 26.0% 2009-12-0911.36 If you are not afraid of the fishy smell of mutton, you'd better stew it, and the nutrition will not be lost: you'd better stew the lamb chops, blanch them with boiling water, put them in a pressure cooker, and add appropriate amount of water and ginger slices. Turn off the fire after the fire boils, and take it out after 15 minutes. Add salt, coriander and shredded onion. You can eat it. It only takes 20 minutes before and after, which saves gas and time and has a light taste. I often do this. Liquefied gas is so expensive now. In paragraph _ _, the adoption rate of Yaru's answer is 21.6% in 2009-12-091.46.
Raw materials:
500g of mutton (the meat below the lamb ribs I chose), 300g of carrots, 200g of onions and a spoonful of medlar.
Seasoning package:
Onion ginger, pepper, star anise, fennel, cinnamon, pepper and dried hawthorn.
Other seasonings:
A can of beer, a tablespoon of cooking wine, a tablespoon of light soy sauce, a teaspoon of light soy sauce, a teaspoon of salt and a teaspoon of sugar.
1. Wash and drain the mutton, and cut it into pieces 1cm square;
2. Put the materials of the seasoning bag into the seasoning bag, and cut the carrots and onions into pieces similar to mutton;
3. Heat the oil in the pot, pour in the mutton and stir-fry to change color, and pour in the cooking wine, sugar, salt, soy sauce and soy sauce and stir-fry evenly;
4. Transfer the fried mutton to a pressure cooker, pour beer, add boiling water equal to the beer, and add seasoning packets;
5. After the pressure cooker is inflated, turn to low heat for one hour;
6. Transfer the pressed mutton to the wok again, pour carrots and medlar, simmer for 30 minutes, and pour onions five minutes before taking it out.
The respondent supplemented the method of mutton stew with yam and medlar in 2009-12/0912: 05;
1. Wash mutton and cut into pieces;
2. Peel the yam, wash and cut into pieces;
3. Wash Lycium barbarum, longan pulp and red dates for later use;
4. Add an appropriate amount of vegetable oil to the pot, heat it to 60% to 70%, and add mutton and ginger to stir fry;
5. Add cooking wine and appropriate amount of water to boil;
6. Move the mutton soup to the casserole and add yam, longan and medlar. And cook the mutton until it is cooked and rotten, and season with salt.
Grams of food stage
Yam: Yam and Gansui should not be eaten together; Nor should it be taken with alkaline drugs.
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
Roasted mutton with walnut kernel
raw material
Walnut kernel 150g, mutton 300g, egg 100g, flour 15g, a little salt, cooking wine, monosodium glutamate and ginger juice, and cooking oil 75g.
working methods
1. Cut the mutton into 0.3 cm thick slices, put them in a bowl, add refined salt, cooking wine, monosodium glutamate and ginger juice, mix well and marinate for a while.
2. Wash the walnut kernel with boiling water, pour out the water, rinse it with boiling water again, stew for a while, then pour out the water, peel it with bamboo sticks after softening, chop it up and don't put it in the plate.
3. Beat the eggs into a bowl and mix well. 4. All the mutton is dipped in a thin layer of flour, then dipped in egg liquid, put it on a plate with chopped walnuts, and dip it on both sides. ....
Radish mutton soup
Composition:
750 grams of mutton brisket, one white radish, coriander, salt, chicken essence, cooking wine, onion, ginger and pepper.
Features:
The soup is delicious, but it's not dry. Tonifying the middle energizer, enriching the blood, calming the nerves, warming the stomach and dispelling the cold, tonifying the deficiency and tonifying the kidney.
Operation:
1, mutton brisket washed and shredded, white radish washed and shredded;
2. ignite the pot, pour in the base oil, stir-fry the ginger slices, and pour in boiling water. Season with salt, chicken essence, cooking wine and pepper. After the water is boiled, add the mutton and cook it, then add the white radish and cook it on low heat until the radish stops growing. Sprinkle with shredded onion and coriander leaves and take out of the pan.
Braised Lamb in Brown Sauce
raw material
500g of mutton, soy sauce, onion, ginger, pepper and aniseed.
eating habits
1, wash the mutton, put the whole piece in the pot and cook it until it is half cooked, take it out and cut it into 2 cm square pieces;
2. Add seasonings such as onion, ginger, pepper, aniseed, soy sauce, etc. into the mutton block, add soup when the mutton is cooked, and stew with low fire (carrots, potatoes, etc. You can add it at will).
Making materials of stewed mutton with potatoes:
Ingredients: mutton and potatoes. Ginger, salt, coriander powder.
Teach you how to cook stewed mutton with potatoes. How to cook stewed mutton with potatoes? 1. Wash the mutton and cut it into small pieces 3-4 cm square. Put it in a boiling water pot, bring it to a slight boil, and remove blood and foam while it is hot.
2. Wash, peel and cut potatoes.
3. Put the mutton slices into the pot and inject water, then add the ginger slices. Bring the fire to the boil first, and then simmer for 2 hours.
4, add potato pieces, continue to simmer for 30 minutes, add salt to adjust the taste.
5. Add a little coriander powder to your soup.
The respondent supplemented the method of stewed yam and medlar with mutton in 2009-12/910;
1. Wash mutton and cut into pieces;
2. Peel the yam, wash and cut into pieces;
3. Wash Lycium barbarum, longan pulp and red dates for later use;
4. Add an appropriate amount of vegetable oil to the pot, heat it to 60% to 70%, and add mutton and ginger to stir fry;
5. Add cooking wine and appropriate amount of water to boil;
6. Move the mutton soup to the casserole and add yam, longan and medlar. And cook the mutton until it is cooked and rotten, and season with salt.
Grams of food stage
Yam: Yam and Gansui should not be eaten together; Nor should it be taken with alkaline drugs.
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
Roasted mutton with walnut kernel
raw material
Walnut kernel 150g, mutton 300g, egg 100g, flour 15g, a little salt, cooking wine, monosodium glutamate and ginger juice, and cooking oil 75g.
working methods
1. Cut the mutton into 0.3 cm thick slices, put them in a bowl, add refined salt, cooking wine, monosodium glutamate and ginger juice, mix well and marinate for a while.
2. Wash the walnut kernel with boiling water, pour out the water, rinse it with boiling water again, stew for a while, then pour out the water, peel it with bamboo sticks after softening, chop it up and don't put it in the plate.
3. Beat the eggs into a bowl and mix well. 4. All the mutton is dipped in a thin layer of flour, then dipped in egg liquid, put it on a plate with chopped walnuts, and dip it on both sides. ....
Radish mutton soup
Composition:
750 grams of mutton brisket, one white radish, coriander, salt, chicken essence, cooking wine, onion, ginger and pepper.
Features:
The soup is delicious, but it's not dry. Tonifying the middle energizer, enriching the blood, calming the nerves, warming the stomach and dispelling the cold, tonifying the deficiency and tonifying the kidney.
Operation:
1, mutton brisket washed and shredded, white radish washed and shredded;
2. ignite the pot, pour in the base oil, stir-fry the ginger slices, and pour in boiling water. Season with salt, chicken essence, cooking wine and pepper. After the water is boiled, add the mutton and cook it, then add the white radish and cook it on low heat until the radish stops growing. Sprinkle with shredded onion and coriander leaves and take out of the pan.
Braised Lamb in Brown Sauce
raw material
500g of mutton, soy sauce, onion, ginger, pepper and aniseed.
eating habits
1, wash the mutton, put the whole piece in the pot and cook it until it is half cooked, take it out and cut it into 2 cm square pieces;
2. Add seasonings such as onion, ginger, pepper, aniseed, soy sauce, etc. into the mutton block, add soup when the mutton is cooked, and stew with low fire (carrots, potatoes, etc. You can add it at will).
Making materials of stewed mutton with potatoes:
Ingredients: mutton and potatoes. Ginger, salt, coriander powder.
Teach you how to cook stewed mutton with potatoes. How to cook stewed mutton with potatoes? 1. Wash the mutton and cut it into small pieces 3-4 cm square. Put it in a boiling water pot, bring it to a slight boil, and remove blood and foam while it is hot.
2. Wash, peel and cut potatoes.
3. Put the mutton slices into the pot and inject water, then add the ginger slices. Bring the fire to the boil first, and then simmer for 2 hours.
4, add potato pieces, continue to simmer for 30 minutes, add salt to adjust the taste.
5. Add a little coriander powder to your soup.