After winter, the weather is getting colder, and it is a good time to eat lamb. Mutton is warm and nourishing, which can not only withstand the wind and cold, but also replenish the body, and is most suitable for eating in autumn and winter, and is known as "winter tonic". Just as the so-called "cold lamb is like paste, river fish is like cut jade", lamb is the freshest thing in the ingredients, in addition to some uncomfortable smell, I really can't find a reason not to like to eat lamb, share 6 kinds of delicious lamb methods, eat with tricks all winter, don't miss it.
<h1 class= "pgc-h-arrow-right" > [red stewed lamb].</h1>
1: Boil water in a pot, add 2 spoonfuls of cooking wine, some ginger slices, cold water to put the lamb into the pot, boil on high heat, fish out and rinse.
2: Add an appropriate amount of oil to 60% heat in the wok, add 2 tablespoons of Pixian bean paste, 1 spoonful of hot pot base, ginger slices, green onion and stir-fry out of red oil, add a handful of rock sugar and fry until melted.
3: Pour in blanched lamb, stir-fry over medium heat for 3 minutes, drizzle 3 spoons of soy sauce along the edge of the pan, add the right amount of salt and stir-fry evenly.
4: Add the water that has not been passed by the lamb, bring to a boil on high heat and simmer for 25 minutes.
5: Add the potato cubes and 1/2 tablespoon of ground pepper and continue simmering for 15 minutes.
< h1 class= "pgc-h-arrow-right" > [carrot lamb pie].</h1>
1: Cut the carrots into shreds and blanch the water, grind the lamb into a meat filling, add the appropriate amount of peppercorns to mix well, then mix with carrots, add soy sauce, cumin powder, oyster sauce, pepper and salt and mix well.
2: After the flour is kneaded into a smooth hot dough with boiling water and noodles, the hot noodles are rolled out into a pancake and the carrot and lamb stuffing is spread in the middle.
3: Pinch up the sides of the dough, wrap the filling, roll out into a pie shape, brush the oil with the electric cake bell, put the electric cake bell on the heat and simmer for 5 minutes.
<h1 class= "pgc-h-arrow-right" > [fried lamb with green onions].</h1>
1: Cut the lamb into thin slices, cut the green onion into hob pieces, break open some and set aside.
2: Stir well in 2 spoonfuls of light soy sauce, 1 spoon of sugar, 1 spoon of dry starch, 1 spoon of cooking wine, 1 spoon of sesame oil and a small amount of salt, and set aside for ginger slices and minced garlic.
3: Add sliced ginger and minced garlic to stir-fry for 2 seconds, then add 2 spoonfuls of rice vinegar to the frying pan and keep on high heat.
4: Pour the lamb and scallions into the pot and stir-fry quickly for 30 seconds on high heat.
5: Add the mixed sauce, stir-fry evenly over high heat, and then you can put it on the plate.
<h1 class="pgc-h-arrow-right" > [water basin lamb].</h1>
1, the vermicelli soaked in cold water soaked soft and set aside, lamb cut into palm pieces after repeated rinse, spring onion, ginger, cinnamon, peppercorns, cumin ready, cumin can be more.
2: Put the lamb under the pot with cold water, boil on high heat and cook for half a minute, then fish out the lamb and rinse it for later.
3: Put the lamb pieces that have been blanched in the pot, add the appropriate amount of white root, cumin, a small amount of salt, simmer for an hour on medium-low heat, fish out the lamb and set aside, do not pour the soup. Cook the noodles until soft and place in a bowl.
4, add salt, pepper, monosodium glutamate to the bowl, yard on the thinly sliced lamb, chopped coriander, the lamb soup into the bowl can be, the water basin lamb is ready.
<h1 class="pgc-h-arrow-right" > [lamb incense pot].</h1>
1: Rinse off the blood water of the lamb, cut into cubes of cold water into the pot and blanch the water for later. Peel the potatoes and cut the hob pieces, the carrots cut the hob pieces, and the ginger cut into strips and set aside.
2: Add an appropriate amount of oil to the wok and cook until it is 60% hot, then add the shallots, ginger strips, dried chili peppers, fragrant leaves, and peppercorns to the bottom of the pan. Pour in the lamb and stir-fry over medium heat for 3 minutes with star anise, cinnamon and fragrant leaves until the surface is browned. Add the sauce made of soy sauce, oyster sauce, cooking wine, cumin powder, vinegar, water, sugar and salt to the right amount, stir-fry a few times to let the lamb stick to the sauce, then cover the pot and simmer for 5 minutes.
3: Heat up and add the right amount of oil, heat up and pour potato cubes and carrot cubes over medium heat and stir-fry for 5 minutes, the potatoes are slightly transparent and put out for later
4: Add the sautéed potatoes and carrots, stir-fry evenly, cover the pot and continue simmering for 10 minutes until the ingredients in the pot are soft and crispy.
5: Before cooking, add the chopped onion and red pepper strips, stir-fry a few times and serve.
<h1 class="pgc-h-arrow-right" > [cumin lamb].</h1>
1: Cut the lamb hind leg meat into thin slices and put it in a bowl, add 1 spoonful of dry starch, 1 egg white, 2 spoons of cooking wine, 2 spoons of light soy sauce, grasp the appropriate amount of salt and marinate for 5 minutes.
2: Put enough oil in the pan, heat to 80%, fry the lamb in oil for 2 minutes until it completely changes color, and then fish out after the edges are browned.
3: Cut the green onion into sections, put a small amount of oil in the pot, put the green onion into the stir-fry until soft, put 2 tablespoons of cumin into the bursting aroma.
4: Put the fried lamb in the pan and stir-fry quickly, add white sesame seeds, paprika, cumin powder, half a spoon of sugar, stir-fry for 1 minute and then put on the plate.
What else do you have to eat with the more delicious lamb, share it in the comments section, and eat the lamb once this winter.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.