Question 2: can you put soy sauce and vinegar in lamb stew? Eat lamb is most avoided and vinegar with food. This is because the lamb is hot, there are beneficial to the gas to make up for the deficiency, warm in the warm down, tonic kidney Yang, muscle strength and other functions. The vinegar contains protein, sugar, vitamins and acetic acid, lactic acid, succinic acid and other organic acids, its acidic and warm, have swelling and blood, sterilization, etc., and cold food with the effect is better, and with the mutton this kind of warm food match is not suitable. Mutton and vinegar with will weaken the therapeutic effect of both, and can produce harmful substances to the human body.
Soy sauce is not clear.
Question 3: Can you add soy sauce to cook lamb? Of course you can, there is soy sauce added to braised ah. Oh
Question 4: stewed lamb with soy sauce depends on what you do dishes, stew and do sheep cake jelly do not. Braised and spicy class can add a little, the best Meiji fresh!
Question 5: Can you put soy sauce on the lamb can
Question 6: May I ask; burn lamb when to put the most appropriate wine? When the meat when to put the cooking wine Lamb burning when cooking pot with cooking wine does not play a big role It is best to put and lamb together in the lamb on the more dripping
Question seven: lamb can not put soy sauce Of course, you can, braised on the addition of soy sauce ah. Oh
Question 8: the way to stew lamb without soy sauce stewed lamb
Main ingredients 250 grams of lamb, 2 white carrots, cabbage 1/2
Auxiliary ingredients angelica 1 small root salt moderate amount of ginger 1 piece of goji 枸杞1 small handful of strawberries 1 dried chili pepper 2 fine scallions 2 Milk 1/2 bowl of water moderate amount of vegetable oil a little
Stewed lamb practices
The practice of stewed lamb
The way to stewed lamb
The method of stewed lamb is as follows: 1. > 1. Prepare to buy the lamb, all the materials ready
2. pot under a little bit of vegetable oil, burst incense dry chili peppers and scallion joints, under the lamb stir-fry for a few moments, add a sufficient amount of water
3. the lamb with the soup into the stewing pot, the big goods boiled, in a small fire stew
4. during the period of the turnip slices, cabbage cut into pieces
5. probably stewed for about an hour or so, add a half a bowl of
6. Add cabbage and carrots, and then stewed for about half an hour, radish and cabbage are cooked, adjusted to the right amount of salt and chicken can start the pot
7. According to taste with chili oil, millet pepper, coriander, minced green onion, salt, monosodium glutamate and so on to play this dipping, dipping to eat it (ready to prepare an induction cooker, while cooking and eating, hot oh)
Question 9: What spices should be added to the cooked mutton? What seasonings should be added when cooking mutton? 1. Mutton is a very high nutritional value of meat food, often eat mutton on the human body has great benefits, but there is a
nasty stink. So how can you get rid of the mutton stink? Raisins can help you do this favor. Make lamb soup or stew
lamb, put a few raisins can get rid of the stink.
2. The nutritional value of mutton is very high, colorful and delicious, people love to eat, but the stink of mutton affects the appetite of many people. Mutton stink is mainly from the volatile fatty acids in mutton, if you try to get rid of it before cooking or mitigation, you can remove or reduce the mutton stink.
Radish deodorization method. The white radish will poke a few holes, put into cold water and mutton with cooking, boiling mutton out, and then cooking alone, you can remove the stink.
Rice vinegar deodorization method. The lamb cut into pieces into the water, add some rice vinegar, to be boiled and then fish out the lamb, and then continue to cook, you can also remove the lamb stink.
Curry deodorization method. Burning lamb, add the right amount of curry powder, generally 1000 grams of lamb to put half a packet of curry powder is appropriate, cooked and boiled through the curry lamb for no stink.
Wine deodorization method. Raw lamb with cold water after washing a few times, cut into slices, silk or small pieces of plate, and then every 500 grams of lamb with 50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, monosodium glutamate 5 grams of water 250 grams of mixing, to be fully absorbed by the mutton seasoning, and then take the 3 egg whites, 50 grams of cornstarch sizing standby. After some time, cooking wine and baking soda can fully remove the stink in the lamb.
Soaking deodorization method. The mutton with cold water?
Orange peel deodorization method. Stew lamb, put a few dry orange peel in the pot, boil for a period of time after the fish out and discarded, and then put a few dry orange peel to continue cooking, can also remove the lamb stink.
Walnut deodorization method. Choose a few good quality walnuts, break them, put them into the pot and lamb with cooking, can also remove the stink.
Hawthorn deodorization method. Hawthorn and mutton with cooking, deodorization effect is very good.
Question 10: What seasoning should be put in lamb stew? Braised Mutton
Ingredients:
Mutton (1 lb), carrot (1) dried green onion (more than 10), white roti (1/2)
Seasoning:
Light soy sauce (1-1/2 tablespoons), salt (1/2 teaspoon), sugar (1 teaspoon), pepper (a little)
Water (moderate)
Methods:
1>Wash the mutton in water, put in the white roti and cook until the mutton is 5 mature, take out the white roti and discard.
2> carrots peeled and cut into pieces, dry onion peeled to keep the original grain.
3> burn 1 tablespoon of oil, dry onions and mutton with burst incense, add seasonings and water over the surface, after boiling, change to medium heat cooking.
4> carrot pieces to join the same stew until rotten, the juice can be thickened on the plate for food.
Steamed mutton
Raw materials
fat fresh mutton catty half; salt five money; soy sauce two money; yellow wine one money; onion section a tree; ginger three slices; peppercorns water one or two; coriander three
production process
will be cleaned, control the blood, under the soup pot to cook six mature, cut into three-third-thick slices, placed in a bowl in the shape of terraces. Then, add soy sauce, salt, scallions, ginger, pepper water,
yellow wine, add some broth (about three taels), on the steamer steam pot, pick off the ginger debris, buckle in a large plate, sprinkle chopped coriander that is proper.
Mutton in broth
Take 2 pounds of lamb shank, wash, cut into pieces, let go of the pot of water to cook for 3 minutes and then wash. The original pot washed, add water, put mutton blocks, high heat boiling, skimming foam, add white radish 4 two, onion and ginger appropriate amount, 1 two butter, burned until crispy, add salt, monosodium glutamate, green garlic wire, pepper, sheng out can be.
Fried shredded lamb
Raw materials: 300 grams of lamb shank meat, 250 grams of Beijing onions, 1 egg, vegetarian oil, salt, monosodium glutamate, pepper, yellow wine, starch, sauce, vinegar, sugar, moderate.
Preparation:
1. Beijing onion to remove the root and side skin, wash, cut into about 2 inches long silk. Mutton cut into about 1.5 inches long shredded, with fine salt, monosodium glutamate, pepper slightly mixed with stains, add an appropriate amount of dry starch mixing sizing.
2. Put about 40 grams of oil in the pot, the oil is hot, put the lamb shredded, stir-fry until loose, put in the Beijing onion shredded slightly stir-fried, add the appropriate amount of sugar, monosodium glutamate, soy sauce, salt, wine, slightly stir-fried, thickened with water starch, dripping sesame oil a little, plate that is complete.
Practice:
lamb, carrots, onions, cut walnut pieces, burn hot frying pan under the onion sautéed, poured into the lamb slightly fried, under the 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 to boil, simmering to the juice is thick, can be consumed.