Lidong is the first festival of the year with the word "winter", the heat recedes, and the chill is born.
When it comes to Lidong, it is really autumn to winter!
The folk proverb has clouds: "This winter to supplement, next spring to fight the tiger!" ”
Folk health has always attached importance to winter supplements, and mutton is the first choice for dietary supplements in cold winter.
Eating lamb in winter is very good for the body. The temperature of mutton can not only withstand the wind and cold, but also has the effect of tonifying the kidneys, replenishing blood, warming the stomach, nourishing the yang, and strengthening the spleen.
The method of lamb is various, today a few lamb dishes are introduced in detail, and friends who like it can pay attention to the collection!
(The meat is soft and rotten, and the sauce is fragrant)
Ingredients: 2 kg of lamb 200 grams of green onion 10 slices of thick ginger 5 slices of star anise 5 slices of fragrant leaves 2 small pieces of cinnamon 100 g of dried chili pepper 10 g of peppercorn seeds 20 g of shallots 20 g of pepper powder
Cooking wine 50 grams High liquor 50 grams white curd 50 grams Oyster sauce 50 grams soy sauce 30 grams soy sauce 10 grams white sugar 50 grams salt 20 grams monosodium glutamate chicken essence a little
method:
1, cut the lamb into cubes, soak in cold water for 30 minutes, remove and drain (this step is to remove part of the mutton's blood water and smell).
2: Put the lamb in cold water, add cooking wine, peppercorns, spring onions and ginger cubes and blanch for 15 minutes. Remove the foam from the surface of the rinsed lamb.
3: Heat oil in a pan and sauté the lamb until golden brown. Stir-fry ginger slices, star anise, cinnamon, fragrant leaves, dried chili peppers and cook high liquor.
4, Add 2000g of water, bring to a boil, skim off the foam, pour into the casserole dish, add green onion, curd milk, oyster sauce, soy sauce, soy sauce, soy sauce, soy sauce, etc., slow simmer for 90 minutes. Until the lamb is soft and rotten, collect the juice on high heat!
(Simple and elegant)
Ingredients: 2 pieces of lamb chops 50 grams of butter 10 grams of olive oil 5 grams of salt 5 grams of red wine 20 grams of black pepper 10 grams of fresh rosemary
1, After thawing the lamb chops, use kitchen paper to process the dried blood water and put it into the container, sprinkle with salt, brush a little olive oil, add red wine, black pepper to marinate, cover with plastic wrap and refrigerate for two hours. ,
2, Take out the marinated lamb chops, wash the bottom pot, put in the butter, after the oil temperature rises, put the lamb steaks into the pot, fry on low heat for 4-6 minutes, add rosemary, fry the lamb chops until they are slightly browned on both sides, and set the plate! (Can be paired with asparagus, mini carrots, cauliflower, etc., blanched in water or fried with lamb chops until cooked).)
(The soup is delicious and warms up)
Ingredients: 600 grams of lamb 5 grams of eucommia, 5 grams of angelica, 5 grams of yam, 5 grams of goji berries 5 slices of ginger 300 grams of white radish 10 grams of salt 10 grams of monosodium glutamate chicken essence 50 grams of cooking wine 10 grams of pepper 50 grams of shallots
1,, cut the lamb into pieces, soak in cold water for 30 minutes, remove and drain. Cut the white radish into pieces the same size as the lamb and set aside.
2, lamb in cold water, add cooking wine, spring onion, ginger pieces blanched for 15 minutes. Remove and wash.
3: Heat the oil in a pan, stir-fry the lamb until the lamb is tightened, cook in high liquor. Add 2000 g of water, bring to a boil, skim off the foam, simmer for 5 minutes on high heat until the soup is thick and white, pour into the soup pot, add the herbs, simmer for 1 hour on low heat. Just spice up the flavor!
(Appetizer, fresh and tender)
Ingredients: 350 grams of peeled and boneless lamb 10 grams of cumin powder 10 grams of salt 10 grams of soy sauce 10 grams of dark soy sauce 10 grams of oyster sauce 10 grams of corn starch 30 grams of cooking wine
50 grams of onion 50 grams of coriander stalks 50 grams of finger pepper 20 grams of shredded ginger 20 grams of chicken essence MSG
1, Wash and cut the lamb into thin skins, marinate with cooking wine, salt, oyster sauce, soy sauce and corn starch for 30 minutes.
2, shredded onion, chopped coriander stalks, chopped finger pepper, shredded ginger.
3, from the pot to burn the oil, put in the ginger shredded, finger pepper, onion shredded stir-fry, add lamb quickly stir-fry on high heat to the lamb 8 mature, add coriander stalks, cumin powder. Stir-fry.