Stewed lamb, the soup is thick and fresh, the meat is not greasy, and the autumn and winter supplements must eat lamb
Autumn and winter have arrived, with the heavy snow in addition to the beautiful scenery, there are a variety of cold, too low temperature and dry weather will make people feel uncomfortable, which is why the word cat winter, but also can explain why in the Hainan winter northerners occupy an absolute advantage. Then the people who are still in the north will look for ways to resist the cold and replenish the body, and the eating habits of the north can also provide enough winter energy, and the most popular ingredients in the northern winter are the main ones that can resist the cold, of which lamb is a very important part. Northerners' love of lamb is not only reflected in hot pot dishes, but also kebabs are the main theme of northern nightlife. Lamb for the human body is a very large benefit, first of all to cool down on the hands and feet of the cold people are especially suitable for eating lamb, to supplement the weak part of the body. The benefits of lamb for women are also very many, especially for women who are weak after childbirth, eating some lamb can help the body recover.
The benefits of mutton in autumn and winter are innumerable, but not all people are suitable for eating, first of all, although the meat is mild, but it belongs to the tonic itself, so the body is already hot and dry people to reduce consumption, especially due to the heat of the body problems of people it is best not to eat, to prevent the tonic from becoming a wound medicine. Although the lamb is good, but the taste of the lamb itself is relatively strong, and can not be accepted by everyone, so most of the methods related to lamb are seasoned more heavily, in addition to shabu-shabu, made into kebabs, braised, scallion roasted such a method is also very common, with a variety of seasonings, the taste of the lamb itself can be ignored. However, the quality of lamb can be fully displayed from the stew, in fact, as long as the seasoning is used properly, even the stewed lamb will only have an umami taste without any mutton flavor.
Lamb stew
Ingredients: 1 leg of lamb, sliced ginger, 2 chives, coriander, water chestnut, 1 carrot, 5 spoons of rice wine, 3 slices of licorice, 3 slices of bay, 1/2 tbsp cumin, 1/2 tsp of peppercorns, 1/2 tsp of pepper, salt.
Cooking steps:
Step 1: Wash the leg of lamb, cut the meat in the direction of the bones, and fry the bones in a pan along with the meat.
Step 2: Add ginger slices to a lamb shank pot to remove the fish, stir-fry a few times, pour in the boneless water, add rice wine and bring to a boil. Rinse the boiled lamb bones with water.
Step 3: Pour the cleaned lamb and lamb bones into the pot, add a little rice wine and simmer for half an hour over high heat.
Step 4: Prepare a clean gauze, add licorice, cumin, peppercorns and bay leaves, and tie tightly to the mouth. Place the wrapped spices in a saucepan.
Step 5: Bring to a boil again and pick out all the ingredients and pour in the parsley, green onions and water chestnuts. Turn high heat to low heat and continue simmering. The foam is constantly skimmed off in the middle.
Step 6: Peel the white radish, cut into large pieces and set aside, chop the green onion leaves for later, and chop the parsley for later.
Step 7: Simmer over low heat for a while and then add the chopped white radish.
Step 8: Simmer until the turnips are transparent, season with pepper and salt, and garnish with green onions and coriander.
Tips:
1. Choose lamb shank meat, less fat, so that the cooked lamb soup is clear and not greasy.