In the winter festival, it is time to eat lamb, and a pot of cabbage stew, warm up and nourish, full of vitality to welcome the cold tide.
Autumn is cold, and winter is coming! Recently, cold air has frequently invaded, and some areas in the north have been cold and windy, and in the future, it will be accompanied by rain and snowflakes, so the cold tide season should pay more attention to the maintenance of the body. Therefore, when winter begins, we should increase our clothes properly, and our spirit and emotions should be calm and soothing to conform to the hidden trend of winter. In terms of the diet of the winter festival, we can eat some supplementary foods in a timely manner, such as beef, chicken, sea cucumber, mutton, etc., these meats are rich in protein, produce more calories, not only strong body, the cold effect is good, help people in the cold winter can also be full of energy.
As the saying goes: "Cold wind, mutton fat". In the winter season, the first meat ingredient recommended by Xiaobian is lamb, because of its warm nature, compared with the pork and beef we usually eat, it is the most nourishing of them, and the meat is also more sweet and tender. And sheep eat hundreds of herbs, according to their own physiological needs to choose grass and wood to eat, so it also has the title of "the library of hundreds of medicines", since ancient times on the table lamb is more popular ah. Now that winter is coming, in this period of supplementation, Xiaobian is of course more fond of lamb in red meat, such a nourishing and delicious food, who can resist it in a cold day?
Lamb eating many ways, steaming, boiling, stir-frying, shabu and so on are indispensable, but also out of a lot of mouth-watering famous dishes, then take advantage of the winter to come, for everyone to share a dish, there is meat, soup of home-cooked dishes, cabbage braised lamb balls, the use of tender lamb into balls, with cabbage leaves, and then grab a handful of vermicelli, out of the pot after the tender fragrance overflowing, delicious and will not feel greasy, in the cold to stretch out the day, to a bowl of such a hot soup, hot body, warm and nourishing, full of vitality to meet the arrival of the cold tide.
Ingredients: 1/2 catty of lamb, 300 grams of cabbage leaves, 50 grams of wide noodles.
Ingredients: 2 grams of coriander, 15 grams of green onion, 2 grams of ginger, 10 grams of very fresh soy sauce, 2 grams of sesame oil, 1 gram of white pepper, a little salt.
The first step, the lamb cut into slender strips, and then cut a smaller diced lamb, after cutting the lamb into a meat paste, before chopping the meat, the lamb on the relatively hard fascia to remove, if there is fascia in the ball, the taste is not good, chewing is not rotten, not to say, chopping up is also difficult.
In the second step, wash and drain the cabbage leaves, tear it directly by hand into 3 to 5 cm pieces, cut the wide vermicelli into small pieces and put them into a bowl, pour boiling water for 2 to 3 minutes, the vermicelli becomes soft and then drained. Cut the green onion into green onions, slice the ginger, and finely chop the parsley.
The third step, put the chopped lamb into a large bowl, add water, the amount of water should not exceed 1/3 of the lamb, to prevent the meat puree from being too thin, and then put in the green onion, the taste is extremely fresh, use chopsticks to stir in one direction and keep stirring, stir until the meat puree is completely glued to the strength.
In the fourth step, add an appropriate amount of water to the pot, put in the ginger slices, boil on high heat, put on a plastic glove after the water is boiling, take the appropriate amount of meat puree into the hand and hold it, squeeze out the balls along the mouth of the thumb and index finger, and then put the balls into the pot one by one.
The fifth step, all the balls into the pot, first do not rush to stir, wait for the high heat to cook the balls to the shape, float up can be, too anxious to stir easy to scatter, use a spoon to skim the foam, continue to cook for 3 minutes.
Step 6: Add cabbage slices, bring the wide vermicelli to a boil over high heat, cover and reduce the heat to medium-low for 10 minutes, until all ingredients are cooked.
In the seventh step, add white pepper, sesame oil, a little salt to the boiled soup to taste, stir well and then turn off the heat, start the pot with soup and vegetables together in a bowl, sprinkle a little coriander and do it.
On the choice of lamb, it is best to bring a little fat, not much, there is a little fat on the line, a little grease if you make it will taste more fragrant.
Add water to the chopped meat paste to ensure the freshness and softness of the lamb, be sure to stir it when stirring, the meat puree has a sticky after the squeezed balls are not easy to boil during the process.
Balls should not be squeezed too large, about 1 cm in size, cooked quickly, too big to cook into the taste, but also prone to external cooking and endogenous.
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