Introduction: Tomorrow's cold, don't forget to eat lamb, 3 ways to collect well, simple and delicious, too fragrant!
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Folk proverb cloud: "big cold, windproof cold", cold season, cold climate, we in addition to appropriately increase clothing, diet tonic is also the key, speaking of nourishing food, mutton is a very good choice, mutton temperature, rich in protein, calcium, iron, zinc, vitamins and other nutritional elements, there is a blood warm stomach, appetizing spleen effect, winter often eat some mutton in moderation, is conducive to promoting blood circulation, accelerating metabolism, not only has a good tonic effect, but also conducive to cold, so, Before and after the cold can eat a little more lamb, 3 ways to collect well, simple and delicious, too fragrant!
Lamb in sour soup:
The sour soup lamb method is very simple, but it is particularly delicious, and the sour and spicy is very appetizing!
1. First soak the lamb in water for 20 minutes, soak the blood inside, so as to reduce the fishy smell, and then cut into thin slices for later, you can also use ready-made lamb slices to eat hot pot.
2. Prepare side dishes: side dishes can be mixed according to the existing ingredients at home, you can put vermicelli, enoki mushrooms, cabbage, etc.; I use: a handful of small rapeseed to clean; a baby cabbage washed and broken into small pieces for later; a handful of bean sprouts washed and then set aside.
Then add water to the pot, add a spoonful of salt after the water boils, then add the bean sprouts to cook, about 3 to 5 minutes after fishing out the bean sprouts and put them into the bottom of the bowl; then add small rape and baby cabbage blanched water, about 2 to 3 minutes after the water is also fished out and put into the bowl for later.
3. Add oil to another pot, put in the minced garlic, stir-fry and then put in the sour soup package, then add two small bowls of water, boil and then put in the lamb slices, cook the lamb, and then pour the lamb slices and soup together into the large bowl that laid out the side dishes before, stir well and you can eat, too fragrant! Lamb slices according to the thickness of the cut to adjust the cooking time, if it is a very thin lamb roll, just open the pot again to get out of the pot, cook for a long time, the lamb will be cooked old, the taste will be firewood.
Lamb stew:
Lamb stew is the most enjoyable way to eat lamb, fragrant and delicious, and the elderly and children love to eat it.
1. After the lamb is cleaned, it is soaked in taomi water for half an hour, the purpose is to soak the blood water in the lamb and reduce the fishy smell.
Then rinse several times after blanching the pot under cold water, add an appropriate amount of green onion and ginger slices when blanching, do not need to cover the pot lid (to prevent the fishy taste of the lamb from simmering in the pot), blanch the water for 3 to 5 minutes after fishing out the lamb, rinse again and set aside.
2. Add oil from the pot, put in the shallots and garlic slices when the oil temperature is 50% hot, fry until the onions and garlic become slightly charred and emit a rich aroma, turn off the heat, fish out the shallots and garlic slices, put a few slices of ginger and an appropriate amount of peppercorns into the oil of the pot, fry the incense and then put in the lamb, stir-fry for a while and then pour the appropriate amount of cooking wine along the edge of the pot to remove the fish, continue to stir-fry for 1 minute, after frying the aroma of the lamb, then add the appropriate amount of soy sauce, oyster sauce, salt and a little soy sauce, stir-fry evenly and then add the water that has not been mutton. Then add a handful of rock sugar and an appropriate amount of pepper, transfer it to an electric pressure cooker, select the stew key and continue cooking.
3. After the lamb is stewed, we will transfer it to the wok, collect the soup on high heat, and then turn off the heat to get out of the pot, the aroma is overflowing, especially delicious!
Cumin stir-fried lamb:
1. Also soak the lamb to remove the fishy taste, and then cut the lamb into thin strips, add a few pieces of ginger slices and orange peels, an appropriate amount of cooking wine, stir well and marinate for 10 minutes, the purpose is to remove the fishy flavor.
2. When the time comes, pick out the ginger slices and orange peels, and then add a spoonful of salt, a spoonful of sugar, an appropriate amount of pepper, soy sauce, oyster sauce, a spoonful of starch and an egg white, stir well until the juice is absorbed and then add a little cooking oil, the purpose is to lock the nutrition and moisture of the lamb, stir well again and then marinate twice. The purpose is to taste the taste, so that when the lamb is fried, it will be particularly slippery, not easy to stick to the pan, and the fried lamb will be more tender and flavorful.
3. Then add oil from the pot, put in the lamb when the oil temperature is 50% hot, then quickly slide and stir-fry on high heat, turn off the heat when the lamb is 8 ripe, and put it aside.
4. On the bottom oil in the pot, put in the shallots and onions, stir-fry and then pour in the lamb again, stir-fry for a while, then add a little soy sauce, the right amount of pepper, cumin, barbecue material, and then continue to stir-fry, stir-fry evenly after opening the seasoning, you can turn off the heat out of the pot, sprinkle the right amount of green onions after loading the plate, delicious!
3 kinds of lamb delicious methods to share here, I am Xiaofeng, like Xiaofeng's sharing, please help forward + like + collection to support Xiaofeng, we will see you in the next issue! Thanks for the support! Thanksgiving to meet!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~