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The weather is getting colder, in the end it still hasn't pressed the frozen hands and feet in winter... At this time, drinking some soup that warms the stomach and warms the body is the right thing to do. Today Xiao Yi came to share the method of lamb stewed radish, the soup is thick and white, the taste is delicious, a bowl down to warm the breath, come and see how to do it!
Ingredients required:
Lamb, radish, green onion, ginger, flower carving wine, dried peppercorns, peppercorns, rock sugar, salt, chicken powder, garlic seedling leaves, sesame oil
Preparation steps:
Step 1: Change the lamb chops or lamb into knives and cut the larger pieces into small pieces for later.
Step 2: Wash the radish, peel it, cut off the head and tail, and then cut it into four portions; then cut the radish into a suitably sized hob piece.
Step 3: Add water to the pot, put the cut lamb into the pot with cold water, and then add the shallots, ginger slices, and carved wine to remove the fishy smell. After bringing the flame to a boil, beat the foam on top, then continue to cook on high heat for 5 minutes, during which time pay attention to clean the foam. Finally, fish out the blanched lamb, pick off the green onion and ginger, and rinse the surface foam with cold water.
Step 4: Put the cleaned lamb directly into the pressure cooker, then add the appropriate amount of water; then add a little green onion, ginger, dried peppercorns, white pepper to taste, stir well and press in the pressure cooker for 30 minutes.
Step 5: Add water to the pot and bring to a boil, then add a piece of rock sugar, then put the radish pieces into the pot and blanch the water for about 1 minute.
Step 6: Pour the pressed lamb chops back into the pot, pick out the shallots and ginger inside and beat the surface of the oil foam; then put the blanched radish into the pot, season a little salt, cover the pot and simmer for about 10 minutes, cook the radish until it tastes good.
Step 7: Season a little chicken powder before cooking, then you can put it out in a large bowl, and finally sprinkle with an appropriate amount of garlic seedlings to add flavor to the delicious taste.
Production key points:
Lamb must be blanched in cold water, so as to better remove the smell of lamb.
The lamb stewed radish that comes out of this way has no fishy taste at all, the flesh is soft and rotten, the radish absorbs the full umami taste, and the juice is fed out in a bite, too hungry... Come and try it, make a bowl of cold and delicious hot soup for your family, and your body and mind are warm.
The whole process of video production of lamb stewed radish in this issue, you can refer to the video production of Kitchen Easy on December 27, 2020, we will see you in the next issue.