Hello, everyone. Here is Hai Ji private room dish, I am Hai Shuai, a Hui boy who loves food. It's time to share dry goods again, and today I share with you the production method of "red stewed lamb hot pot", which was once popular throughout the country. I will share in detail the preparation method of red braised lamb from several aspects, such as the selection and handling of lamb, the preparation method of red braised lamb powder, and the ratio of soup base sauce. After reading the article, I think it is helpful to you, don't forget to give me a thumbs up and attention, thank you, your support is the motivation for my update.
Foreword:
My family eats more mutton, when I was a child, my family also did mutton trading, at least thirty or forty sheep can be slaughtered a day, the best way to eat good lamb is to stew, what ingredients do not have to be put, a spoonful of salt before the pot is enough. But every day to eat stewed lamb will also eat tired, in my hometown Xinxiang there is a called red stewed lamb hot pot is very popular, the taste is also very good, red stewed lamb hot pot fat but not greasy, soup red is not spicy, original taste, meat full of flavor. Eat it up "gusto, tendon and crisp, crisp and rotten, eat it in one bite to be cool". A spoonful of fresh soup is pleasant, perfect for eating at home in winter.
ingredient:
1500g of lamb, two carrots, 150g of red oil Pixian bean paste, 50g of tomato sauce, 30g of spicy girl chili sauce, 30g of special grade Pixian bean paste, some green onions and ginger, and a small amount of rice wine
steps:
Red braised lamb powder preparation:
preface:
This material powder is our family from the old formula to improve over, the previous old formula pays attention to the spice flavor is prominent, the taste is also very good, the society is constantly progressing, people's pursuit of taste will also change, now we will pay more attention to the taste of the ingredients themselves, today said that this recipe is more prominent in the fresh flavor of the lamb itself, the two recipes have their own advantages, since sent out I will not hide privately, the old formula I will be sent out at the end of the article, you can screenshot preservation.
1. First of all, let's make the secret ingredient powder of red braised lamb chops, prepare 5g of white root, 5g of white cocoa, 6g of cumin, 6g of peppercorns, 1 piece of grass fruit to break the seed, 2g of Yamana, 1g of sand kernel, 2g of galangal, 2g of fragrant leaves, 4g of white pepper, 3g of cumin, 1g of cumin, 1g of licorice, 4g of cloves, 3g of cinnamon, 1g of tangerine peel. Pour them into a small bowl and soak in the right amount of warm water for a while to soak in impurities and odors.
Broken thoughts: Here to explain, when buying spices, you must not covet cheap, you must buy good quality, otherwise the taste of making it will be much worse. There is an aroma in the spices, but there are also some impurities in the spices that can produce odors and bitter tastes, which will affect the low taste of the dish, so the spices must be removed before use to ensure the purity of the taste of the dish.
2. After soaking for 15 minutes, we pour out the water and rinse it with clean water. After the spices are cleaned and dried, we lay them flat on the baking sheet and use scissors to cut the large pieces of spices, which can speed up the baking time for a while and also facilitate the crushing. We spread the spices evenly on the baking sheet, instead of preheating, we place the baking tray directly into the middle of the oven, timing 20 minutes, setting the temperature to 80 degrees, using the up and down heat + fan mode. After ten minutes we took the baking tray out, turned the spices underneath, put them in the oven to continue baking, during which we observed more, after the spices were dried, we adjusted the temperature to 150 degrees, continued to bake for five minutes, and then took out the cool, this time you can smell the spices have been very strong.
Crushed thoughts: If you don't have an oven, you can also use a wok to fry the spices dry and stir-fry to make the flavor.
3. Put the cold and chopped spices in the flour machine and beat them into a fine powder, try to beat them as finely as possible. After the powder, we poured out the spices, put them in sealed bottles, and put them in the refrigerator for more than two months, and after a long time, the smell of the powder was not so fragrant.
Crushed thoughts: Make a pound of red braised lamb about 2g of powder, and the amount of powder can be added according to your taste.
Red braised lamb broth base:
With a good powder can make you make the red braised lamb chops unique flavor, more fragrant, more flavorful, more flavorful, but not that you add this material powder to make the red braised lamb chops must be delicious, the powder is an important part of making a good dish, but not all, a good powder taste is unique, can make the dish full of fragrance, endless aftertaste, and stimulate the appetite effect, but the light powder is not enough, let's talk about the preparation method of the red braised lamb soup base.
1. Prepare a small bowl, add 150g of red oil bean paste, 50g of tomato sauce, 30% of spicy girl chili sauce, and prepare a small bowl of 30g of special watercress sauce.
2. Burn the oil in the pot, put in a little refined butter, or you can leave it alone. 30% of the oil temperature is hot put onion and ginger to fry the aroma, then pour the sauce in the first bowl, turn on a medium-low heat and sauté to fry the red oil, stir-fry the red oil and pour in the special watercress sauce, pour 10g of rice wine, turn on the low heat and stir-fry to create the aroma.
Broken thoughts: run the pan before stir-frying sauce, and then when you fry the sauce, it is not easy to stick to the pan. The method of refining butter is similar to making cooking oil, please look at my previous videos of making cooking oil for detailed procedures. During the stir-frying process, the whole process is low on low heat, and it is necessary to simmer slowly to stir-fry the aroma of the sauce.
3. After the sauce is stir-fried, we pour in the mutton soup, no mutton soup can also add water, this time we put in 10g of ingredient powder, turn on medium-low heat and cook for 30 minutes to cook the aroma.
Broken thoughts: Because I do more, after the water is boiled, I change to a large bucket to continue boiling, the water is enough at one time, and I can't add water in the middle. If there is no flour, you can also add it, and the taste of the product is also very delicious.
Selection and handling of lamb:
Let's talk about the selection and treatment of lamb in the red stew lamb, the best way to make red stewed lamb is to use lamb chops, there are fat and lean, you can also use leg meat. We generally use small goats on our side, which have a smaller taste and better meat quality.
1. Chopped lamb chops, soaked in cold water overnight, you can also add some lamb, in the process of soaking, you need to change the water twice in the middle.
2. Wash the lamb in cold water, put onion turmeric wine or high liquor to remove the peculiar smell of lamb. Seeing that there are blood bubbles floating up, hit the blood foam out, turn over the lamb chops in the process of beating, the blood foam will automatically float up, boil the water for three minutes to beat the blood foam clean. Pick out the shallots and ginger, fish out the lamb chops, wash them in warm water and set aside.
3. Pour oil into the pot, put in 30g of crushed rock sugar, open medium heat to fry sugar color, oil frying temperature changes quickly, when you see the white foam in the pot, you should pay attention to it, white bubbles become yellow bubbles, and then slowly become a dark bubble, and then the bubble will slowly disappear, and so after soaking we put in lamb chops, and then open the high heat to quickly fry the color, fry for a few minutes, fry the lamb out of the aroma, fry out the grease.
Broken Thoughts: If you want to make delicious red braised lamb, you must fry the sugar color, and the taste of the sugar color and the meat colliding together is very wonderful. If you don't want to fry sugar,you can just pour the lamb chops into the soup and stew them. Although the taste will be a little worse, it will not be worse.
Stewing:
1. Pour the sautéed lamb chops into the cooked soup, add a small amount of rock sugar, cook on high heat for 20 minutes, then cover, reduce the heat and simmer for another 40 minutes, then turn off the heat and simmer for more than four hours.
Broken Thoughts: Our family usually eats it at noon the night before, so it is more delicious.
2. After four hours, we open the lid, the aroma is fragrant, you can see the soup color is bright and attractive, we prepare two carrots cut into hob pieces, turn on high heat to boil the pot, then add the cut carrots, turn on low heat and continue to cook for forty minutes.
Broken thoughts: It is best to put carrots in the red braised lamb, carrots with a hint of sweetness, do not put the taste will be worse, and the radish stew out is very delicious. Remember that it is a carrot, do not put white radish.
3. After forty minutes we use a large colander to fish out the lamb chops, after the lamb chops are fished out, we use a colander to beat the slag out, and then pour the soup without the slag into the pot, and finally use a fine colander to go over again, it is more comfortable to eat.
The real red stew is to have shabu-shabu, when the radish is stewed, we prepare our favorite shabu-shabu, we prepare shredded tofu, winter melon, cabbage hearts, oyster mushrooms, tofu, oil bean skin, and coriander, and lamb rolls.
summary:
The red braised lamb chops can be eaten in a hot casserole dish or as a hot pot. The red color of the lamb is because it is cooked with old soup, and the color of the meat will not be so red if you add water. Restaurants can also put two red dates and goji berries, you can call it nourishing red stewed lamb chops, the price can be sold more expensive ~ haha, no jokes
The tutorial of red braised lamb hot pot is shared, this dish is very suitable for eating at home as a hot pot in winter, or it can be eaten as a hard dish on the table. It is not recommended to use a pressure cooker to make red braised lamb, and the taste of the lamb is much worse. If you are really in a hurry, you can also use a pressure cooker, but you must grasp the amount of soup base.
If there is anything you don't understand in the article, you can click on the link below to watch the detailed video
Red braised lamb hot pot detailed video tutorial
Well, today I will share here, you have any questions can leave a message in the comment area, if there is any dish you want to eat, you can also send me a private message to do it for you, here is Haiji private room dish, I am Hai Shuai, we will see you next time.