Lamb stew is a home-cooked stew with fatty lamb as the main ingredient, with a variety of methods and rich nutritional value. Lamb stew is mainly the cuisine of the northwest region, especially in the Shaanxi-Gansu-Ningxia region, which is the most famous in northern Shaanxi. It can also be made at home, full of fragrance, no smell ~
By Yuki snow greatly
Lamb chops 500 g
White radish/carrot
onions
Onion half a root
Peppercorns to taste
Ginger, garlic to taste
3-5 coriander
3-5 dried chili peppers
Cumin to taste
Rock sugar to taste
1 packet of stew
Old soy sauce, raw soy sauce, fuel consumption in moderation
1, packed accessories, lean lamb chops, radish slices, chives, cumin (powder, granules can be), stewed lamb does not enlarge the material (the experience of the older generation, affecting the meat aroma) ginger can be used, do not peel Oh, ginger with ginger skin belongs to the cold, lamb belongs to the sex warm food, and ginger together stew, can achieve the effect of neutralization. In addition, ginger can remove the fishy smell of lamb and reduce the fishy smell of lamb.
2: Cold lamb chops in an underwater pot, add green onion, ginger cooking wine, turn on the heat, boil the water for 3-5 minutes, remove and wash, put on kitchen paper to dry the water.
3, from the pot to burn oil, hot pot cold oil, (according to the fat and lean situation of the meat moderate oil), lamb chop fat meat first under the pot to start stir-frying, this step is mainly to enhance the taste of lamb chops, fry until the moisture becomes less, start the next ingredient ~
4, small fire, small fire, small fire, important things said 3 times. Then stir-fry, keep adding cumin, don't be afraid to add more, after adding it, don't stir-fry, pay attention not to paste the pot.
5, cumin wrapped lamb, after the aroma, put an appropriate amount of soy sauce, soy sauce, oil consumption, stir-fry evenly.
6: Add boiling water, no lamb, (there is a stew at home can put a packet) simmer for 30-40 minutes over low heat.
7, when the time comes, add white radish, carrots, and then 10 minutes, add salt, chicken essence to taste.
8: Add parsley before cooking.
1. Hou Yurui, deputy secretary general of the Culinary Association of the Central State Organs, said in an interview that whether the lamb can be enlarged depends on the cooking method, such as when stewing lamb, it is best not to add, otherwise the smell of the large material will not only suppress the fragrance of the lamb, but also make the soup black. When the lamb is braised, it can be added completely, which can add flavor to the dish. 2. Pay attention to heating water to ensure that the meat is fresh and tender, and cumin is added in batches at different stages.
Sweet taste, heat, into the spleen, stomach, kidneys, heart meridians; warm spleen and stomach, used to treat the spleen and stomach deficiency caused by nausea, body weakness, cold intolerance and other symptoms; warm tonic liver and kidney, used to treat kidney and yang deficiency caused by waist and knee soreness, cold pain, impotence and other symptoms; blood warm menstruation, used for postpartum blood deficiency and cold abdominal pain caused by cold. Ancient Chinese medicine believes that mutton is a good product for helping Yuanyang, replenishing sperm and blood, curing lung deficiency, benefiting strain, and is an excellent warm and strong agent.
1. Mutton is warm, often eat mutton in winter, not only can increase human body heat, resist cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digestion, play an anti-aging role;
2. Lamb is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, cold pain in the abdomen, body weakness and cold, malnutrition, waist and knee soreness, impotence and premature ejaculation and all cold deficiency diseases; it has the medium effect of tonifying kidney aphrodisiac and replenishing hypothermia, and men are suitable for regular consumption.
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