At home, the red braised lamb is not fishy, the lamb is crisp and rotten, the soup is alcoholic, and the taste is irresistible in winter
"Winter supplementation, spring to fight tigers", winter appropriate supplementation can improve human immunity, promote metabolism, strengthen the body's cold resistance. In winter, the appetite is good, and eating some meat food can supplement the essential protein of the human body. In the past, living in the south, I would often make some chicken, duck and fish in the winter, low-fat, high-protein and easy to digest and absorb, nourishing and nourishing, delicious and not fat. After living in the north for many years, the harsh winter of the north wind whistling, braising a pot of lamb makes people feel warmer.
Lamb and carrot is a set of taste and nutrition can play a complementary match, lamb sex hot, carrot flat will not promote the dry heat of lamb, carrot unique fresh flavor can dilute the smell of lamb, while carrots and absorb the gravy taste is soft and more delicious.
【Ingredients】
300 grams of lamb, 1 carrot, 1 potato, 1 green onion, 1 coriander, 2 cloves of garlic, 3 slices of fragrant leaves, 5 grams of cooking oil, 30 grams of cooking wine, 10 grams of light soy sauce, 10 grams of braised soy sauce, 1 tsp of sweet noodle sauce about 5 grams, 10 grams of rock sugar, salt (add a little salt to the mouth weight, do not add light to the mouth)
【Cooking steps】
1. Wash and drain the lamb in warm water, cut into cubes about 3 cm in size, put it into a pot of cool water, add 10 grams of cooking wine, the heat begins to boil, the blood foam of the meat pieces comes out, the lamb changes color and then drains the water
2. Start again, add a little oil to the hot pan, sauté the garlic granules, add the blanched lamb and add 20g of cooking wine
3. Add 1 spoonful of light soy sauce, 1 spoonful of braised soy sauce and 1/2 tablespoon of sweet noodle sauce and stir-fry evenly
4. Add rock sugar or sugar and continue stir-frying
5. Sauté until the sugar melts into a syrup and wraps evenly around the lamb, which is evenly red in color
6. Add boiling water and soak the lamb, then add the shallots and bring the leaves to a boil
Be sure to add boiling water, if you add cool water, the meat will shrink due to sudden cold and the meat will harden and affect the taste
7. Bring the lamb to a low pressure grill and choose a stew for 30 minutes
8. Peel and wash and cut the carrots and potatoes separately, put them in the lamb pot, add a little salt if you feel that the saltiness is not enough, continue to stew for 10 minutes, do not care about it automatically completed by the electric micropressor. After the micro-pressure cooker is automatically deflated, it can be opened, and the coriander can be put out of the bowl.
The lamb is crispy, the carrot and potato soup is mellow, and the bowl is hot and full.
【Tips】
Lamb selection: Lamb front leg meat and rib meat are very suitable for making red stewed lamb. There is fascia in the leg of lamb, slightly chewy after stewing, rib meat is connected to the ribs of the meat, this part of the lamb has no tendons, fat and lean intermingled with each other, the meat is tender
Lamb is hot, ginger although the effect of removing the fishy smell of meat is very good, but the sex is hot, so I did not add ginger to the lamb.
About seasoning: each family has its own preferences for taste, and the seasoning is added according to the like, but as the saying goes, "pig is not pepper, sheep is not expected" means that the stewed lamb does not enlarge the material, and the large ingredient will affect the umami taste of the lamb, especially if the large ingredient is put in the stewed lamb, it will destroy the milky white of the mutton soup.
I'm a pretty little chef who comes every day to update the author of the original recipe. Like I don't forget to add attention, likes, favorites, forwards Oh! You are also welcome to leave a message to share your practices. This article is the original graphic text of "Little Chef Charming", without permission, it is strictly forbidden to carry plagiarism and theft of pictures, the author reserves the right to pursue infringement liability, thank you for your cooperation!