Make sauce lamb at home, remember the trick of adding "3 ingredients", the mutton sauce is fragrant, the fresh and tender is not chai at home to make the sauce lamb, remember the trick of adding "3 sauces", the mutton sauce is fragrant, fresh and tender is not chai
<h1 class= "pgc-h-arrow-right" > make sauce lamb at home, keep in mind the trick of adding "3 sauces", lamb sauce is fragrant, fresh and tender</h1>
Make sauce lamb at home, remember the trick of adding "3 ingredients", the mutton sauce is fragrant, the fresh and tender is not chai at home to make the sauce lamb, remember the trick of adding "3 sauces", the mutton sauce is fragrant, fresh and tender is not chai
There has always been a saying of "southern brine and northern sauce", because the cooking method of sauce is applicable to the north, and the cooking law of brine prevails in the south.
The spices used in pickles are high, the sauce is strong, the seasonings are heavy, and the spices used in cooking meat are: peppercorns, star anise, pepper, cinnamon, sand kernels, nutmeg, cloves, white root, tangerine peel, licorice, hawthorn, grass fruit, cumin, shanna, ginger, salt, sugar and other spices. The varieties of these spices can be selected according to what they can buy, and they are not indispensable.
There are many similarities between the cooking method of sauce and brine, so it is often called "sauce brine" by some people. In fact, the sauce used in the sauce must use dry yellow sauce, bean paste, sweet noodle sauce and so on.
The sauce used in the sauce is freshly made, and the sauce is used to use dry yellow sauce, sweet noodle sauce, bean paste and water to stir into a thin porridge, sift it through, filter out the sauce residue and then use it.
The sauced lamb made in this way is rich in brownish red in color, tender and fluffy in texture, mellow in the mouth, and rich and long aftertaste. Serving wine and meals, family hospitality, all suitable, are rare delicacies.
Make sauce lamb at home, remember the trick of adding "3 ingredients", the mutton sauce is fragrant, the fresh and tender is not chai at home to make the sauce lamb, remember the trick of adding "3 sauces", the mutton sauce is fragrant, fresh and tender is not chai
Recipe: Lamb chops with sauce
Ingredients: lamb chops 800 g.
Seasoning: 1 piece of ginger, 1 piece of green onion, 10 grams of sweet noodle sauce, 10 grams of dry yellow sauce, 10 grams of bean paste, 1 star anise, 1 grass fruit, 1 slice of fragrant leaves, 2 grams of peppercorns, 1 gram of cumin, 8 grams of rock sugar, 2 grams of salt
Directions: 1. Wash the lamb chops, soak in water for 30 minutes, remove the blood water, you can add a little cooking wine to the water to remove the smell
Make sauce lamb at home, remember the trick of adding "3 ingredients", the mutton sauce is fragrant, the fresh and tender is not chai at home to make the sauce lamb, remember the trick of adding "3 sauces", the mutton sauce is fragrant, fresh and tender is not chai
2: Slice the green onion and ginger and put the seasonings into the spice box.
Make sauce lamb at home, remember the trick of adding "3 ingredients", the mutton sauce is fragrant, the fresh and tender is not chai at home to make the sauce lamb, remember the trick of adding "3 sauces", the mutton sauce is fragrant, fresh and tender is not chai
3: Prepare the dry yellow sauce, bean paste and sweet noodle sauce to mix and stir well, sift through it once, filter out the sauce residue, and mix it out according to this proportion.
Make sauce lamb at home, remember the trick of adding "3 ingredients", the mutton sauce is fragrant, the fresh and tender is not chai at home to make the sauce lamb, remember the trick of adding "3 sauces", the mutton sauce is fragrant, fresh and tender is not chai
4: Chop the lamb chops and add the underwater lamb chops to the pot
Make sauce lamb at home, remember the trick of adding "3 ingredients", the mutton sauce is fragrant, the fresh and tender is not chai at home to make the sauce lamb, remember the trick of adding "3 sauces", the mutton sauce is fragrant, fresh and tender is not chai
5: Bring to a boil and cook for 3 minutes. Scoop up the lamb chops, rinse again, drain and set aside.
Make sauce lamb at home, remember the trick of adding "3 ingredients", the mutton sauce is fragrant, the fresh and tender is not chai at home to make the sauce lamb, remember the trick of adding "3 sauces", the mutton sauce is fragrant, fresh and tender is not chai
6: Return the lamb chops back to the pot and pour in the appropriate amount of hot water, but the lamb chops are not passed.
Make sauce lamb at home, remember the trick of adding "3 ingredients", the mutton sauce is fragrant, the fresh and tender is not chai at home to make the sauce lamb, remember the trick of adding "3 sauces", the mutton sauce is fragrant, fresh and tender is not chai
7: Add ginger, green onion, rock sugar, salt, then pour in the sauce and put the seasoning box together in the pot
Make sauce lamb at home, remember the trick of adding "3 ingredients", the mutton sauce is fragrant, the fresh and tender is not chai at home to make the sauce lamb, remember the trick of adding "3 sauces", the mutton sauce is fragrant, fresh and tender is not chai
6. Press the cooking button of the pot, you can also put it into the casserole and simmer.
Make sauce lamb at home, remember the trick of adding "3 ingredients", the mutton sauce is fragrant, the fresh and tender is not chai at home to make the sauce lamb, remember the trick of adding "3 sauces", the mutton sauce is fragrant, fresh and tender is not chai
7: Cover and simmer for 1-1.5 hours.
Make sauce lamb at home, remember the trick of adding "3 ingredients", the mutton sauce is fragrant, the fresh and tender is not chai at home to make the sauce lamb, remember the trick of adding "3 sauces", the mutton sauce is fragrant, fresh and tender is not chai
Kitchen whisper: dry yellow sauce, bean paste, sweet noodle sauce has a mellow sauce aroma, can not be omitted.
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