In autumn and winter, lamb is a very popular ingredient in both the north and the south. The temperature of mutton is good for warming qi and blood, driving away cold and nourishing the stomach. It's almost winter, the weather is getting colder, and it's a good time to eat lamb.
In addition to stewing, braised lamb is also a good way to eat. Many friends are worried that lamb is easy to catch fire when eating too much, so when it is braised, I like to accompany some white radish. White radish is a seasonal dish in autumn and winter, fresh and tender, and eating it with lamb can neutralize the heat of lamb and eat it mildly and without dryness. This dish is good in nutrition and taste, recommended to everyone, like can try it.
<h1 class="pgc-h-arrow-right" data-track="3" > turnip stewed lamb</h1>
【Ingredients】Lamb, white radish, carrot, coriander, ginger, peppercorns, salt, sugar, soy sauce, soy sauce
【Specific method】
1. Wash the lamb and cut into small pieces. To make red braised lamb, you can buy a slightly fatty one, or a little meat tendon, which is fragrant and chewy.
2, cut lamb cold underwater pot blanched water to fishy, there is cooking wine can also put a spoonful in.
3, After boiling on high heat, there will be a lot of foam on the surface, use a spoon to skim the foam clean, and cook for two minutes to fish out.
4, the fished lamb is washed twice with warm water, and the foam attached to the surface is thoroughly washed. In this way, the lamb after processing will not have a fishy taste, and the smell will be reduced a lot.
5, Add about 100 ml of water to the pot, then add about 40 grams of sugar or rock sugar, stir-fry over medium heat until the water evaporates.
6, stir-fry until the sugar solution becomes slightly yellow, change to low heat and continue to fry. Sauté until the sugar solution turns reddish brown and dense bubbles appear on the surface. Because the lamb I bought this time has some fat meat, I used water to fry the sugar color here. It is also possible to change to oil stir-frying.
7, pour the processed lamb in, stir-fry quickly over high heat, so that the surface of the lamb is coated with sugar color. Add sliced ginger, peppercorns and 2 tablespoons of light soy sauce and stir-fry until fragrant. If you can eat spicy, you can put some whole dried chili peppers in and stir-fry them together.
8, Next, add more hot water than the lamb, add half a spoonful of old soy sauce. Bring to a boil over high heat and reduce the heat to simmer the lamb.
9, peel and wash the white radish and cut into hob pieces. I prepared half a carrot here, and cut it into hob pieces for color matching.
10. The lamb is simmered and the white radish and carrots are put in. Then according to the amount of dishes, add the appropriate amount of salt to taste, cover the lid, and simmer for about 15 minutes, then simmer the radish.
11, finally collect the juice on high heat, and then put some coriander to increase the flavor and color, stir-fry evenly, this radish stewed lamb is ready.
The lamb and radish are very soft and rotten, and the flavor is strong and delicious. It's cold, so you can try this dish.
Meal tips
1, the color is not obvious after the fried sugar color is added to the water, but after the meat is stewed and the soup is dried, the red color is revealed. The sugar color can make the color of the lamb more red and bright, so the old soy sauce can be put less, so as not to turn the color of the lamb black at the end.
2, make braised lamb, choose meat with tendons or lamb chops, the taste will not be chai, eat more fragrant.
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