Cold wind, every time I arrive at the meal in winter, I want to eat some hot meals, warm up and appetize, and I can eat a large bowl comfortably. Hot pot, stew, pot, soup rice, these are all good choices, roadside restaurants, business is obviously much better. It is not very convenient to eat hot pot at home, it is too cold to open the window, and the whole house is full of hot pot base flavor after closing the window, which cannot be dispersed for a few days. Since this is the case, then make a white radish lamb pot, the white radish race life in winter, sweet and juicy, mutton warm supplement, together is very suitable for winter eating.
Some people do not like to eat lamb, saying that lamb has a heavy taste, in fact, it is related to the way to handle lamb, properly handled, can effectively remove the smell, while not affecting the taste of lamb.
At home, you can also make lamb stew with full color and flavor.
【Main ingredients】
Ingredients: 1000 g lamb.
Accessories: 1 white radish (about 500-800 grams).
Seasoning: cooking oil, salt, soy sauce, 200-250 ml of rice wine, 3-4 pieces of rock sugar, dried red pepper, coriander, 3-4 slices of ginger, 2 pieces of star anise, 1 piece of cinnamon, 3-4 pieces of fragrant leaves.
【Preparation steps】
Step 1: After the lamb is washed, cut into chunks, put the lamb in cold water, bring it to a boil over high heat, and skim off the surface foam. Rinse again and drain and set aside. (The purpose of this step is to remove the blood, smell or odor of the lamb and make the meat of the lamb more delicious.) Lamb should not be cut into too small pieces, and it will shrink and become smaller after stewing. ）
Step 2: Heat the oil in a wok, add the lamb and stir-fry for a while, add the soy sauce and continue to stir-fry evenly. Add slices of ginger, star anise, cinnamon, fragrant leaves, dried red peppers, stir-fry until fragrant, then turn to a casserole dish. Add about half a bottle of rice wine, and add water to the position where the lamb has not passed. (Stir-fry in a wok first, which can better remove the moisture of the lamb and increase the flavor.) Yellow wine and cooking wine can choose one or the other, the effect is similar, both are to remove the fishy flavor, but I prefer to add yellow wine to stew, rice wine is more fragrant than cooking wine. If the lamb wants to boil a little soft and rotten, the water will be added a little more, and the cooking process is inconvenient to add water. ）
Step 3: Cover the casserole with a lid, first use high heat, bring the soup to a boil and continue to cook for about 10 minutes, then start turning to medium-low heat and simmer for about 40 minutes.
Step 4: When the time comes, the lamb is already very soft and rotten, put the peeled and cut white radish in it, cover the pot lid, at this time the temperature of the casserole is very high, simmer for about 5 minutes is enough. (Fresh white radish is very moist, this season's white radish taste sweet, not spicy, direct raw food is very delicious.) Therefore, the white radish can not be stewed for too long, if the white radish is boiled for too long, the water in the white radish will all be stewed out, the white radish becomes soft and rotten and dry, and it is difficult to clamp it up with chopsticks, and the radish in this state is not delicious. Simmer for about 5 minutes is just right, this time the white radish absorbs the moisture of the soup, with the aroma of lamb, the taste of the white radish itself is still preserved, and it tastes very good. ）
Step 5: Open the lid to season and collect the juice. Add salt, a few rock sugar, play a role in seasoning and freshening, and then turn the heat to collect the juice, the soup becomes thicker, and sprinkle a little coriander out of the pot. (This is originally a lamb pot, can not be the same as stir-fry soup harvest too dry, a large pot of lamb pot, eating takes a little time, with soup soaking, the following lamb is more delicious, there is soup The whole pot is not easy to become cold, has been eating has been hot.) ）
【Lamb Casserole Tips】
1, boiled lamb: lamb is more difficult to cook, stewed lamb in addition to the use of casserole, you can also use a pressure cooker, compared to it, the pressure cooker is more time-saving, the lamb made is more soft and rotten, less chewy. Personally, lamb stew is cooked in a casserole dish, which tastes better, is not as soft and rotten as the pressure cooker, retains a hint of chewiness, but is not too difficult to chew. If it is a family making mutton soup, it is better to use a pressure cooker, the lamb is soft and rotten, and the mutton aroma is completely boiled out and penetrates into the soup.
2, lamb blanched water: lamb or not? In fact, this question is to understand what the role of boiling water is, and then understand whether to blanch water or not. Blanching water plays a key role in the color, aroma and taste of ingredients, and some vegetables and meat with a fishy taste need to be blanched. So whether the lamb should be blanched or not depends on whether the mutton is fishy or not. This needs to be determined according to the type and quality of the lamb, not all lamb has a fishy taste. As a southerner, the mutton bought in the wet market is quite heavy, I heard that the mutton in the Inner Mongolia region of Xinjiang has no smell, there is no opportunity to try, and I don't know if it is.
3, large material types: for large materials, only put star anise, cinnamon, fragrant leaves, lamb smell removed, add these kinds of flavor can be, the taste is already very good, lamb flavor is strong, not covered by the aroma of large materials. Some people add a lot of large ingredients, as well as fennel fruit, etc., the amount of large materials should be less than not more, too many large ingredients to cover up the taste of lamb.
A fragrant white radish lamb pot is ready, this dish is not difficult to prepare, but it is indeed a bit time-consuming, need to be patient, for the success of this dish and kitchen safety, in the kitchen more look at will, do not run around Oh!
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