<h1 class= "pgc-h-center-line" > lamb stew ginger must not be soft, in order to the soup is delicious and delicious, no fishy</h1>
The lamb in winter is delicious, whether warm or frozen, everyone can buy it on demand.
The taste of sheep in different regions is different, and the cooking method is also different. Lamb stews are made with lamb chops or hind legs, and some people like sheep's necks. Of course, the shabu-shabu is made of lamb rolls, so that it can be blanched quickly.
Today we're using affordable frozen lamb chops, plus a leg of lamb to complement each other.
Lamb is warm, so small partners like to eat it in winter, personally feel that the big supplement is more inappropriate for modern people, usually the diet is mostly hot, so use the "native ginseng" known as the white radish stewed together, so that the whole family can eat. The turnip in winter is very sweet, how can you let it go.
Lamb is delicious, and many people will think it is "fishy", so going fishy is a cooking course. Ginger, which with lamb is also born with a pair of treasure spices. Stewed lamb pieces, do not cut too stingy, blanching water is to go fishy first level, and then ginger, must cooperate with the size of the lamb to go, so we heroically and vigorously shoot, as long as the ginger is cracked, do not cut the thin slices of ginger, to the fishy effect will hit the "fracture"
Stew, there is white soup and red soup, go fishy work to get done, white soup of course no problem, white soup is more original, the last key is to adjust a good dipping sauce, to ensure that you will eat until you can't stop.
Winter white radish is very easy to cook and taste, first come to drink a mouthful of snow white mutton soup, remember to add some coriander minced yo, good smooth soup ah, there is no uncomfortable sheep commotion, only lamb and white radish both refreshing, down the throat freely belly. Pick up a piece of lamb brisket, soft and rotten to the point, and slow to eat, dipped in a little sauce and green onions, it is too delicious to be unnecessary.
< h1 class = "pgc-h-center-line" > radish stewed lamb broth</h1>
〈Material Purchase〉
White radish, lamb brisket, leg of lamb, red dates, ginger, green onion, coriander, lettuce
Dipping sauce: tofu milk, sugar, chili oil
* After entering the winter, you can choose a kind of ginger called medium ginger, which has a more flavor than ordinary ginger, and the planting time is also long, and the fishy effect is better.
〈Specific Method〉
Step 1
Add cooking wine to the water pot, do not boil, a little temperature can be put in the treated clean lamb. In about 5 minutes, it can be fished out and rinsed off with cold water to remove the blood and floating powder.
Step 2
Cut the lamb is not soft, a little larger, stewed to have a Q-bomb taste.
* Blanched, only the lamb is cooked on the outside, and the inside is still raw.
Step 3
Ginger is carefully brushed clean with a brush, this small ginger is bumpy and uneven, only the brush can be brushed clean. With a larger knife, just shoot it. (See who is upset, just shoot him as this piece of ginger, you can also achieve hatred, hehe)
Step 4
If you want to drink clear soup, do not fry the lamb, put it directly into a wide water pot, and put the ginger pieces together, pour rice wine and water. Bring to a boil, reduce heat and simmer for 1 hour, turn off heat and simmer for 30 minutes.
Step 5
Peel off the white radish and cut into 1.5 cm thickness. Remember when the white radish block was going to the corner!
Step 6
After stewing the radish lamb, you can add sweetness to a few red dates. Season with a small spoonful of salt.
*It's good to have some lettuce to add.
Step 7
Dipping sauce blending
Lamb is best dipped in tofu milk. Tofu milk with a little sugar, chili oil to mix well, if too thick, you can add some lamb broth can be more delicious.
Good reminder
Delicious way to eat, radish mutton soup with some coriander minced drink. Add chopped green onion and coriander to the dipping sauce, pick up the lamb pieces, and eat them with dips, but the dipping sauce should not be too much, which will cover the natural taste of the lamb.
No matter how cold the weather is, it is also great to use it as a hot pot, and then shabu-shabu after eating.