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Red Braised Lamb ⟿ Red Braised Lamb Three Dosing and Three Dosing

source:rnatime:2023-11-28 17:53:49

Today I will share with you the knowledge of red stewed mutton, and I will also explain the three dosing and three dosing of red stewed mutton. If it happens to solve the problem you are facing now Don't forget to pay attention to this site, let's start now! List of catalogs in this article: 1. The authentic method of braised mutton in Xinxiang 2. How to make mutton in red 3. The method of mutton in red? The authentic method of mutton in Xinxiang Large pieces; heat oil in a pan, add garlic and ginger slices to sauté, then pour in mutton and stir-fry to change color. 2. The practice of braised mutton is actually very simple. The key point is to make the mutton soft and delicious, so as to enhance the deliciousness of this dish. Let's first cut the mutton into large cubes of about two centimeters, boil it in a pot under cold water to get foam, remove it and put it aside for later use. 3. The home-cooked method of braised mutton How to make authentic mutton? Ingredients: 1.5 catties of mutton, four small carrots, one can of chopped tomatoes with herbs, two celery branches and cut into sections, half an onion, some salt and sugar. How to make red stewed lamb 1. How to make red stewed lamb Lamb chops are cut into pieces, soaked in water for 2 hours to remove blood, potatoes and carrots are cut into hob pieces, onions are sliced, shallots are knotted, and ginger is sliced. Heat the pan, add oil, and stir-fry the mutton until slightly golden. Stir-fry ginger and shallot until fragrant. Dip and sprinkle cooking wine along the side of the pot to enhance the aroma and remove the fishy smell. 2. Stir-fry for a while and add hot water. 1. After boiling on high heat, skim off the foam. 1. Turn to low heat and simmer for about 1 hour. 1. Add carrot cubes. The finished product of braised mutton can be 1, very delicious. 1 The finished product of braised lamb is delicious. 3. Grab the lamb chops with flour and wash them; blanch the lamb chops in cold water, add onion, ginger and garlic, and then wash them with warm water; stir fry the sugar color with rock sugar on low heat, fry the lamb chops until they are slightly yellow and slightly burnt, and then add cooking wine, salt, 2 spoons of light soy sauce and soybean paste; pour in the spices and stir-fry, pour boiling water and cook in a casserole for 50 minutes, quickly collect the juice, sprinkle chicken essence, and garlic leaves out of the pot. 4. The method is as follows: Stewed mutton is made of mutton, green radish, etc. The meat is white and tender, and the soup is clear, which retains the unique fragrance of mutton to the greatest extent. Stewed mutton is tender, easy to digest, high in protein, low in fat, and rich in phospholipids. Compared with pork and beef, it has less fat and less cholesterol. 5. Raw materials: 500g of mutton (the meat under the lamb ribs I chose), 300g of carrots, 200g of onions, and a teaspoon of wolfberry. Seasoning package: onion ginger, pepper, star anise, fennel, cinnamon, pepper, dried hawthorn. Other seasonings: one can of beer, one tablespoon of cooking wine, one tablespoon of dark soy sauce, one teaspoon of light soy sauce, one teaspoon of salt, and one teaspoon of sugar. How to cook braised mutton? The steps are as follows: wash and drain the mutton, cut carrots into 5cm cubes, and cut into large pieces; heat oil in a pot, add garlic and ginger slices to sauté until fragrant, then pour in the mutton and stir-fry until it changes color. Braised mutton in red, the ingredients are mutton, dates, white radish, potatoes, medlar, salt, ginger, garlic, star anise, cinnamon, dried chili, cooking wine, light soy sauce, chili sauce, white pepper, green onion, bay leaves, vegetable oil. Wash the lamb hind legs and cut into small pieces. Peel and cut white radish and potatoes into cubes. Braised mutton originated in Xinxiang, Henan. The method of braised mutton in Xinxiang is as follows: Prepare ingredients and accessories, as shown in the picture below. Wash the mutton, put it into boiling water, and blanch it for 2 minutes to remove the blood and fishy smell. Cut the onion and ginger and set aside, wash the dates and carrots and set aside. This is the end of the introduction to braised mutton and stewed mutton. Did you find the information you need? If you want to know more about this, remember to bookmark and follow this site.

Red Braised Lamb ⟿ Red Braised Lamb Three Dosing and Three Dosing