There are still more than ten days to go to the New Year, the time is really fast, the preparation of Chinese New Year's Eve meal has always been the most grand family banquet of the year, but also the most willing to spend money on a family banquet, every family has a big dish at the bottom of the pressure box, beef, sheep, pork, chicken and duck meat is a big dish that supports the scene in the Chinese New Year's Eve rice, braised vegetables are the choice of many families.
Braised lamb this dish often appears in Jiangsu, Zhejiang and Shanghai, lamb is cooked in the method of braised, soft and fragrant, is a necessary warm food for people in Jiangsu, Zhejiang and Shanghai in winter, especially in Zhejiang will be braised lamb made into a winter hot, the best braised lamb is Huzhou, where braised lamb has always attracted a variety of food to punch the card, and even "Flavor of the World" has also visited this place to record the braised lamb here.
In Hangzhou Qingtai Street there is a bite strong lamb noodle restaurant, the noodle restaurant is full every day, the lamb here is a perfect match is braised lamb, haggis and other things, into the door is a large wood stove simmering steaming lamb, this lamb to pick up soft rotten bone. It's delicious to pair with noodles.
It is not difficult to make braised lamb at home, as long as it is tasteless and soft, braised lamb is successful, braised lamb with lamb ribs taste better,
<h1>Braised lamb</h1>
Ingredients: Lamb chops, star anise, cinnamon, leaves, grass fruit, cardamom, cumin, rock sugar, brown sugar, soy sauce, soy sauce, salt, cooking wine, red dates
Step: No matter what kind of lamb is made, first blanch water to remove blood stains, which is the most important step, and the same is true for making braised lamb; first blanch the water;
After blanching the water, scoop up the lamb chops, add the oil sugar ginger, pour the drained lamb chops into them and simmer until they are colored; add the red dates, pour in the water and add star anise, cinnamon, fragrant leaves, grass fruits, cardamom, cumin, rock sugar, brown sugar, dark soy sauce, soy sauce, salt, cooking wine;
After boiling on high heat, turn to low heat and simmer slowly, then transfer to the rice cooker, put the green onion, open the cooking mode 2 times, so that you don't have to look, after 2 times the lamb will be soft and boneless, no smell.
If you dislike this color is not good, you can match a little garlic with a little red pepper to make the color bright, but even if you don't use garlic and red pepper, it is already delicious.
Remember to make braised lamb: one is to blanch the water, the other is to use rock sugar to color, and then the spice is put in. Make these basic braised lambs to make them delicious. If you can, you can also try it!