Lamb pot how to do, warm and nourishing, than eating beef is also fragrant?

Normally, people feel that summer in the diet to pay attention to the taste of light and hydration and moisturizing, is not suitable to eat easy to fire, greasy feeling ingredients, but sometimes the opposite to eat words will have you unexpected practical results, such as I am preparing to talk about today's summer eating mutton is this reason. Clear and moisturizing, than eating mutton!

People tend to feel that winter is the perfect time to eat lamb, due to the cold weather in winter, and lamb can dissipate the cold, after eating can make people feel warm. However, summer is also very suitable for eating lamb, we all know that lamb is a kind of hot and humid ingredients, eat in the summer if you can play the role of "heat to warm", a lot of sweat is in the body to force out the cool air, so the summer is suitable for eating lamb is this reason. Vegetable lamb pot need food lamb, carrots, radish, tofu skin, cabbage cooking process

first step

first of all, cut the lamb into cubes, the pot poured into the right amount of cold water after the cut lamb loaded into the boil after taking the funnel to the lamb to the fish up, with warm water to wash again to drain the water. After the cool pot pour into the appropriate amount of oil, boiling seven hot also put the garlic cloves, star anise, cinnamon and other spices loaded into the stir-fry, and later also put the lamb into the pot, add rice wine, old sugar, soy sauce, soy sauce soy sauce, and continue to stir-fry, and then poured into the boiling water has not been over the lamb, and then the ginger, dried chili peppers and orange peel loaded into the, which can remove the fishy smell of the mutton, cover the lid and then simmer for 30 minutes.

30 minutes to fish up the orange peel, not to make it dissolve in the room, and again stew the lamb until cooked. Then, use a draining spoon to skim the vegetable fat from it.

Step 3

Put the cubed carrots and turnips into the pot. Don't cook the carrots for too long, 20 minutes is enough, if they are too rotten, they won't taste good. Put the soaked and cut tofu skin into the pot, and then put in the right amount of salt. Bean curd after soaking to see it hard and soft level, if soaked too soft words can not cook in the pot for a long time, stewed rotten is not good.

Step 4

Clean up the cabbage with warm water and cut it into segments. Prepare a casserole, put the cut cabbage into the casserole, it is best to put the cabbage to the bottom of the pot, because they cabbage is not easy to dilute the flavor of lamb, cabbage is not so easy to cook soft.

Step 5

Add the right amount of chicken essence to adjust the flavor, and later also pour the lamb into the casserole, lay the lamb on top of the cabbage, and then also pour in the sauce, and use the casserole to stew again for a few minutes on it.

Fill the casserole with the winter vegetables and you're done. If you use a casserole dish, it will taste better, but if you have a large crowd, you can cook it in a large skillet instead of a casserole dish.

Cooking tips when buying lamb, be sure to pick fresh, reddish-white color, the surface is moist and flexible. In addition, when choosing lamb, be sure to choose the skin, so that the stewed lamb taste better. When stewing, it is best to add an appropriate amount of pure grain wine or rice wine to the pot, due to the fact that this will make the lamb easier to stew.

When stewing lamb pot can also add the right amount of cooking vinegar, so that the nutrition of mutton can be more well dissolved into the soup inside to go. Mutton is very easy to quality change, not suitable for long-term storage, so try to also can be eaten within two days. Mutton moist heat nourishing and nourishing, not suitable for one-time eat more.