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The first thing you need to do is to get your hands on some of the most popular products in the world.

Cumin lamb

How can you make a restaurant's flavor at home with a dish that costs several dozen dollars in the restaurant? The first thing you need to do is to make sure that you have a good idea of what you want to do with the lamb. The first thing you need to do is to make sure that you have a good idea of what you're doing! Shabu shabu version of the onion popped lamb, is a good choice for novice cooks feast. It's easy and quick.

How to introduce 200g of lamb, half a scallion, cumin, a small spoon of pepper, salt, 2ml of soy sauce

1. Thaw the lamb at room temperature and rinse off the blood, add salt, pepper and marinate in a frying pan and stir fry, then remove from the frying pan after the lamb is browned

2. Wash and cut the scallion diagonally into julienne strips

3. The big fire incense

4. will scratch fried slices of lamb into, add a little soy sauce coloring seasoning, stir fry evenly, sprinkle a little cumin grains on the plate

2. onion explosion mutton

Cold winter often eat mutton can be beneficial to the vitality of the deficiency, to promote blood circulation, and enhance the ability to protect against the cold. In addition to the sliced lamb version of the fried lamb, with the leg of lamb to do the scallion fried lamb flavor is not bad. Mutton is tender and tasty, with scallions and artichokes, the flavor is absolutely great. Sliced lamb should be thinly sliced, frozen and cut up for better results, pepper powder and other similar spices have the effect of removing the stink to improve the aroma.

Recipe introduction 200 grams of lamb thigh meat, onion 1, 5 day-old pepper, oil, 5 ml of soy sauce, a spoon of starch, a small spoon of sugar, a small spoon of pepper powder

1. lamb thigh meat after freezing, cut into 0.1 cm or so thin slices of onion washed diagonally cut into slices

2. mutton into the soy sauce, pepper powder, sugar marinade, and add starch evenly battered! One of the dishes is braised lamb. Winter to eat braised lamb is the most nourishing, the trick is also quite a lot of lamb has a great stink, many people can not accept. Want to eat mutton, but afraid of stink can add radish cooking, in addition to radish to stink method, you can also use hawthorn, orange peel and so on.

Recipe introduction with skin lamb ribs 2 pounds, a white radish, anise 2, 3 jujube, goji berries 15, 15 ml of soy sauce, 5 ml of soy sauce, 30g of rock sugar

1. lamb cut into chunks and cold water together in a pot and boil to force the bleeding water, lamb fish out of the water will be rinsed clean of impurities

2. re-introduced to the pot, add the diced carrots, pour the appropriate amount of hot water and boil over high heat. Adequate amount of hot water boiled over high heat and cook for 15 minutes after the turnip removed the white radish into the and mutton with cooking, boiling after the turnip out, and then cook the mutton, you can remove the stink.

3. Add rock sugar, star anise, soy sauce and soy sauce

4. Cook for 15 minutes to medium-low heat stew, add red dates and goji berries

5. Slowly simmer until the mutton is crispy

6. Turn on the heat to collect the juice can be