Chinese New Year's Eve eat lamb on rice, which means joyous, this method is done, not only crispy, the whole family loves! The New Year is coming, the New Year flavor is even stronger, how are the dishes on your Chinese New Year's Eve meal prepared? On the festive day of the New Year, it is indispensable to make a few hard dishes on the dinner table of the family reunion, so it is time to test the cooking skills, and what are the best dishes to prepare quickly!
The dishes of the Chinese New Year's Eve rice are not only delicious but also beautiful, but also have a good meaning. Every year, my family has to have mutton on the dinner table, and eating mutton is harmonious and joyful! There is a dish made of leg of lamb, in my family can be said to be tireless, the New Year, but also can not let go of it, better than roast leg of lamb delicious, as for the braised meat also stand on the side of it, leg of lamb on the table it is inferior!
Today's dish is called crispy lamb shank, not steamy and crispy, selling good and double fragrant, the family must praise your cooking stick, in fact, the method is quite simple, may wish to try Oh, learned, family banquet guests do not worry!
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Main ingredients: 1 large leg of lamb
Ingredients for boiling lamb: 6 slices of ginger, 3 star anise, 2 spoons of red yeast rice, 2 spoons of cumin grains, 4 slices of fragrant leaves, 2 cardamom, 1 spoonful of chicken essence
Seasoning: 4 spoons of corn starch, 4 spoons of potato starch, 4 spoons of flour, a little aluminum-free baking powder, 1 spoon of Pixian bean paste, 1 spoon of cooked sesame seeds, 1 spoon of fine chili noodles, 1 spoon of cumin powder, a little salt, 1 spoon of vegetable oil
Detailed instructions:
The first step is to prepare the ingredients. Leg of lamb is frozen, thawed in advance at room temperature and melted thoroughly
In the second step, remove the leg of lamb, remove the lamb bone, put the meat of the leg of lamb in a basin and soak it in cold water for 10 minutes to soak in blood water; prepare the spices of ginger slices, cumin grains, red yeast rice, chicken essence, fragrant leaves, cardamom, and star anise.
The effect of red yeast rice is to color ruddy, if not, it can be omitted
The third step, put the lamb shank meat, lamb bone into the electric pressure cooker, add water flush with the ingredients, pour in the seasoning, add salt to taste; the electric pressure cooker selects the beef and mutton function, the taste is selected rich, according to the old tenderness of the leg of lamb, press for 25-30 minutes.
Don't add more water in the pot, the soup is more than the lamb flavor is not strong enough, not fragrant enough
In the fourth step, the rice cooker presses the deflated lamb, soft and hard. At this time, the lamb is already delicious, soft and delicious, and it is delicious and fragrant
In the fifth step, remove the lamb and let it cool, and separate the meat and the lamb bones
In the sixth step, cut the lamb into pieces or thick slices
In the seventh step, these are the seasonings needed to fry the lamb
Step 8, first adjust a paste: add 4 spoons of corn starch, 4 spoons of potato starch, 4 spoons of flour, a little aluminum-free baking powder, 1 spoon of minced Pixian bean paste, 1 spoon of cooked sesame seeds, 1 spoon of fine chili noodles, 1 spoon of cumin powder, a little salt, mix them well, then add water to stir into a slowly dripping batter, and then add 1 spoonful of vegetable oil to stir well
Step 9, the oil in the pan is hot, to what extent does the oil heat up and start frying? A drop of batter is added and it will float up quickly. The lamb slices are covered with paste, and you can fry them golden in the pan, or you can fry them again to make them more crispy. Leg of lamb with meat can also be wrapped and fried, or eaten directly. Fried lamb oil control on the table, the family super love ah, more popular than roasted!
At the end of the table, whether it is Chinese New Year's Eve rice or a banquet, you can get your hands on it, the skin is crispy, the inside is soft and delicious, and the braised meat is not changed!
The crispy leg of lamb is ready, and the production point is that Bao Ma will nag a few words again:
1, after the leg of lamb meat is removed, it should be soaked in blood and water, the purpose is to remove the skin
2, the leg of lamb should not be fried directly under the pot, you must first cook it with seasonings, so that when it is fried again, the meat will not be tasteless, and the skin is still paste
3, the proportion of fried paste should be mastered, and the skin of the finished product is more flavorful and crispy
Three meals of food, happy sharing, your comments likes and retweets are the greatest support for me, thank you! Bao Ma's small chef specializes in home cooking, pasta and breakfast. Food is the taste of home, love can do better, three meals have "temperature", experience the fun in the kitchen, welcome to continue to pay attention! This article is the original work of Bao Ma Xiao Chef, it is strictly forbidden to carry and steal pictures, and infringement must be investigated!