Eat lamb cold in winter to keep cold, steamed lamb is made according to this method, lamb has no taste, good taste and rice
Lamb can not only withstand the wind and cold, but also replenish the body, the most suitable for cold winter to eat, known as winter tonic. But because lamb has a nasty smell of sheep fat, many people don't like it. In fact, the lamb is cooked with licorice, cooking wine and ginger, which can not only remove the gas but also maintain the umami taste of the lamb. Lamb can be eaten in many ways, such as stew, braised, grilled, and steamed lamb. Among them, steamed lamb is the most affordable, the method is simple, and a large basin is served in the winter, so that the family can eat and satisfy.
Tamales should be delicious, of course, tamales are the key, followed by the steaming heat, pay attention to the water after boiling on the pot steaming and steaming on high heat.
Today I made steamed lamb according to the formula provided by my sister and father, the meat is tender and not fat, the taste is good, and the rice is cooked. First of all, defish the lamb, add ginger slices, cooking wine, pickled pepper, tangerine peel, salt and bean paste to catch the flavor, then put the sweet potato starch to lock in the water, then add sesame oil to increase the flavor, and finally add homemade peppercorn rice flour and mix well. Then the water boiled and steamed on high heat for 50 minutes.
The most suitable for eating lamb on a cold day is to keep warm, steamed lamb is made according to this method, the lamb has no smell, and the taste is good. I share it with you below, I hope you like it.
1: Select lamb thigh meat, put cooking wine and marinate for about 10 minutes, then clean it.
2, tamales and rice noodles should not be too fine, you can make your own juicer at home for one minute. Add an appropriate amount of peppercorns to the rice flour and beat into rice noodles and set aside.
3. Prepare seasonings: shallots, ginger slices, chopped pickled peppers, minced tangerine peel, Pixian bean paste, cooking wine, sesame oil, sweet potato starch, salt, sugar, green onion or coriander, etc.
4: Cut the lamb into 2 or 3 cm slices.
5: Add cooking wine, salt, tangerine peel, ginger slices, sugar, pickled pepper and green onion and grab the sauce.
6, put in a little Pixian bean paste and sweet potato starch, grasp well to lock the water, put the starch after the meat will be more tender.
Add sesame sesame oil and mix well
7: Add the peppercorn rice noodles and grasp well. If there are no peppercorns in the rice noodles at home, you can put the peppercorns into the catch flavor in advance, and then mix with the rice noodles.
8, with sweet potatoes to the bottom, you can also use taro, yam, potatoes, pumpkins and so on. Note that the pot of steamed lamb should use this breathable basin, of course, it is better to have a steamer.
9, the lamb wrapped in rice noodles spread on the sweet potatoes, do not compact, try to make the meat breathable.
10, you can add more water at a time, let the steamer water boil, put in the steamed lamb basin, steam for 40 to 60 minutes on high heat, pay attention to the middle do not lift the pot lid.
11: After steaming, sprinkle with green onion or coriander.
This steamed lamb dish is not at all steamy, the meat is tender and sticky, special fragrant, with a little spicy and sour taste of pickled pepper, and the aroma of tangerine peel, the taste is good and the rice is cooked.
In the winter, hurry up and make a steamed lamb for your family to eat.
Love shang my family original article, reprint please indicate the source.