Lamb is a good choice for autumn and winter supplements, drink a steaming bowl of lamb soup in winter, the whole body is warm and stretched from the inside out. Lamb is warm, rich in protein and a variety of nutrients, eat more lamb can keep warm, fitness and strengthen the body, enhance disease resistance. Although lamb is good, how to make lamb delicious?
Lamb has a heavy smell, how to make lamb delicious and not fatty, what are the methods of lamb? Come and see the lamb recipe highlights to teach you how to make lamb delicious.
First, grab the lamb by hand
Cooking ingredients
1000 grams of lamb ribs, 30 grams of shallots, 1 head of sugar garlic, 5g of peppercorns, 20g of ginger, 5g of cooking wine, 10g of refined salt, 10g of pepper, 5g of garlic paste, 3g of vinegar, 5g of cumin
Cooking method
1. Cut the lamb ribs into strips and soak them in water to remove the blood.
2. Cut the green onion into sections and slice the ginger and set aside.
3. Add water to the pot and add the soaked lamb ribs, bring to a boil over high heat and skim off the foam.
4. Bring the lamb ribs in the pot to a boil over high heat, add cooking wine, green onion, ginger slices, peppercorns, cumin, and cook over low heat for 1.5 hours. Add salt, etc., until the meat is crispy, and then remove the plate. Take a small bowl and mix with garlic puree and vinegar.
2. Steamed lamb tendons
500g of lamb tendons, 10g minced green onion, 16 dates, 10g minced ginger, 15g cooking wine, 5g pepper, 10g salt, 15g sugar, 2g monosodium glutamate, 30g starch
1. Cut the washed lamb into cubes and cook in boiling water for 3 minutes. Heat the wok over high heat, heat the oil and stir-fry the meat pieces, along with cooking wine, salt, minced green onion and MSG. Cook until the soup is concentrated.
2. Take a large bowl, place 16 dates at the bottom of the bowl, pile the cooked lamb on top, steam it for 1.5 hours in a cage, and then buckle into a large soup dish, and make a garland with thick protein around it, and the soup in the middle can be.
3. Braised leg of lamb
100g of lamb shank meat, 50g of red pepper, 50g of peanut oil, 10g of garlic cloves, rice wine, soy sauce, 20g of wet starch, fine salt, monosodium glutamate, sesame oil, a little green onion and ginger
1. Scrape and wash the lamb, put it in a pot of water, add green onion, ginger and rice wine, cook the lamb until 8 mature, fish out, let it cool, and cut into 4 cm cubes.
2. Add peanut oil to the wok, sauté the red pepper slices and garlic slices first, then add the lamb, pour in the original soup of the boiled lamb 250g, add salt, soy sauce, and wait until the soup will be thickened. Put MSG, hook and drizzle with sesame oil.
Fourth, Lingwu sheep tendon
Beach sheep tendon, dried bread crumbs, butter 200g each, chives 50g, mint leaves 20g, lemon, vanilla sauce 3g, dry white wine 50ml, sugar 15g, lemon juice, garlic 10g, broccoli to taste
1. After the tendons are de-tendoned, carve a cross cross flower knife on the meat, and chop the mint leaves for later.
2. Sauté the dried bread crumbs over low heat, add vanilla sauce, mint, lemon juice, butter and stir-fry evenly, spread evenly on the lamb chops, bake in the oven until cooked or fried in oil, remove and let stand for 10-5 minutes.
3. Heat the pot, sauté the chopped onion in butter, add the mint leaves until the flavor comes out, cook in dry white wine, squeeze in the fresh lemon juice, add sugar and vegetables, boil the water to adjust the taste, put in the frozen butter and stir well in the juice.
4. Stack the boiled broccoli on the plate, drizzle with mint, put on the vanilla sheep tendon, or cut into pieces of lamb tendons of different sizes according to the needs of the bone seam and plate.
5. Thick sauce lamb chops
1 kg of lamb ribs, 20 g of macaroni, 6 sticks of green asparagus, 2 tablespoons of chili sauce, 2 tablespoons of brown sugar powder and tomato sauce. 1.5 tbsp red wine vinegar, 2 tbsp salt, 1 large cup of water, 1 tbsp olive oil, 1 large glass of red wine.
1. Mix the ingredients evenly and soak the lamb ribs for half a day or a day.
2. Boil the Italian macaroni in boiling water, let it cool and set aside;
3. Blanch the whole bamboo shoots, let it cool and set aside, fry the lamb ribs in a hot pan of olive oil, add red wine, then fry for 3 minutes on medium heat, bake in the oven at 220 ° C for 15-20 minutes, use the oil pot of fried lamb chops to heat the marinade sauce, dry the juice and chili powder on medium heat to eat.
Sixth, fragrant sheep's neck
1.3kg lamb neck, 0.4kg green radish, 20g ginger, 50g green onion, 5g red pepper, 10g peppercorns
1. Soak and wash the sheep's neck, put the pot in cold water, bring to a boil and skim off the foam;
2. Add ginger, green onion, red pepper and peppercorns and cook for 2 hours over low heat;
3. Slice the cooked lamb neck while hot, accompanied by garlic slices and sprinkled with peppercorns.
7. Lingwu leg of lamb
Sliced leg of lamb, celery, lettuce leaves 150g each, carrot 200g, lettuce oil, garlic slices 50g each, sour cabbage, red cabbage head diced, tomato 250g each, 3 slices of coriander, pepper 5g, refined salt, white vinegar each appropriate amount
1. Wash the beach leg of lamb with water, put the fine salt and rub it well by hand, and drizzle with a little white vinegar.
2. Peel the carrots, wash and slice the celery, put them on the lamb together with coriander and pepper, embed the garlic slices into the lamb and marinate for 2 hours, then put the lamb on a baking dish and pour the lettuce oil for later.
3. Put a little oil in the pan and heat it, the oil temperature is about 150 ° C, the prepared leg of lamb steak bungalow into the pan frying, fry for 2-2.5 minutes to turn over the dough and cut, pay attention to frying one side and then turn the noodles, do not roll repeatedly.
4. Place the cooked leg of lamb on a plate and serve with pickled cabbage, diced red wine and tomatoes around the slices.
8. Roast leg of lamb
1 lamb leg, 20g salt, a pinch of pepper, 50 g of carrots, 25 g of celery, 25 g of black pepper, beef broth, a pinch of oil.
1. Wash the lamb's hind legs, sprinkle the whole piece with salt, pepper, black pepper powder, and then use the tip of the knife to stab the lamb with a few knives, add garlic cloves in turn, and put them into the baking dish;
2. Slice the carrots and celery, sauté them together in a frying pan to create the aroma, sprinkle on the leg of lamb, and then place in the oven.
3. Roast until seven ripe, remove the leg of lamb, strain the juice with a brush, add a little lamb broth to adjust the taste.
4. When serving, slice the leg of lamb into a plate and pour the juice over it.
9. Stew lamb
Lamb hind legs and other bone-in lamb 1kg, potatoes 100g, green radish 100g, carrot 50g, green onion, ginger, peppercorns, white pepper to taste
1. Scoop the leg of lamb into the soup pot with boiling water, add the appropriate amount of water, add the appropriate amount of peppercorns and heat it on high heat.
2. While the lamb is stewed, the other ingredients are processed. Cut the green onion into sections, cut the ginger into large pieces and crush them, peel the radish land and cut into large pieces.
3. Ginger is best shot very crushed, so that the ginger juice can be boiled out, and the soup absorbs ginger juice will be slightly spicy, that is, it will drive away the cold and delicious.
4. Add all ingredients to the soup, bring to a boil on high heat, remove foam, turn to medium-low heat and simmer slowly, at least 1 minute or more.
5. Add salt and white pepper to the pot and add some coriander.
10. Casserole dish
Beach lamb chops, white root, sand ginseng, goji berries, green and red peppers, ginger shallots, garlic, star anise, peppercorns
1. Cut the lamb into pieces and blanch the water for later. Cut the green and red pepper into corners, ginger, green onion and garlic. Star anise, peppercorns wrapped in ingredients and set aside. White root, sand ginseng, goji berries soaked in warm water.
2. Heat the casserole, put a little bottom oil, go down to the pond and fry the sugar color, then stir-fry the lamb evenly. Add the appropriate amount of broth and add the ingredients to the wrapping machine baizhi, sand ginseng and goji berries. Warm water can be boiled for one hour.
3. Add green and red pepper horns and drizzle with a little sesame oil before leaving the pot. Place in a cooked casserole dish.
11. Assorted lamb
200g lamb tenderloin, 3g salt, 2g fresh ginger, 100g chicken fat, 50g green and red pepper horn, 50g magnolia slices, a little rice wine, 3g monosodium glutamate
1. Cut the tenderloin horizontally into small pieces. Finely chop the ginger, add the magnolia slices and stir well.
2. Put the large stir-fry spoon on the high heat, pour in the chicken fat, pour the well-mixed tenderloin into the stir-frying spoon, turn it over a few times, and then put the ginger into it, stir-fry continuously, and put some chicken fat.
12. Bowls of steamed lamb
Lamb, flour, green onions, fresh ginger, coriander, salt, monosodium glutamate, peppercorn oil, vegetable oil
1. Chop the lamb meat into small pieces with bones, mix with fine salt and monosodium glutamate, add peppercorn oil and an appropriate amount of flour and mix well into a small bowl, add green onion and fresh ginger on top, and then steam it.
2. Sprinkle with parsley when eating.