Chinese Food
Lamb chops with cumin in hand
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The temperature difference between morning and evening in Beijing is getting bigger and bigger. We should pay attention to keeping warm and cold. When the weather starts to get cold, more and more people want to eat hard dishes such as instant boiled mutton, grilled fish, large plate chicken, etc. I think it's time to start nourishing. It's frost today. There's not a folk saying that it's better to mend frost than to make it through in one year. So. The eaters can let go. This lamb chops is my hard goods at the bottom of the box. It has to be done several times every year. But it's only a few times. It can't be done much. Otherwise, I don't want to think about it.
Cooking ingredients
Cooking Steps
Step1:Wash lamb chops and cut into small pieces. Cut the onion into 20 grams. Cut the rest into large pieces. Dice the red pepper. Cut the mushroom in half and blanch.
Step2:. put the lamb chops into the cold water pot. Add pepper and large onion. Boil over high heat. Remove the froth. Change to medium low heat. Stew for about 40 minutes.
Step3:Take out the stewed lamb chops. Filter out the prickly ash and onion in the Lamb Soup.
Step4:Heat the wok, pour in the oil, put in the onion and stir fry to make it fragrant. Then put in the front and back of the lamb chop and fry until the surface is zoomed. Add in the cumin powder, pepper powder, cumin granules and chili powder and stir evenly. Pour in the cooking wine and stir fry.
Step5:Add sugar and salt to taste. Then pour into mutton soup about 200ml. Add in raw and old sauce to mix. Cover the pot and simmer for about 15 minutes.
Step6:Add mushrooms and red peppers. Stir fry for 1 minute. Turn off the heat.
Cooking tips:I usually use a few methods - 1. The mutton should be cleaned. When blanching or stewing, you should remove the feeling of blood and scum. 2. Soak or blanch pepper in water. 3. Put more spices such as cumin, chili powder or five spice powder. 3. Onion, garlic or orange peel can remove the smell. ***Cumin is also called Sabbath fennel. It can dispel the fishy and greasy smell, and make the meat more delicious and fragrant. It can make beef and mutton meat dishes, which can remove the fishy smell very well. It also has strong fragrance and increases people's appetite. Cumin is similar to fennel in appearance. Cumin is smaller and fennel is slightly larger. In addition, the taste is mainly different. Pay attention to the difference. Fennel has a special pungent smell. It can remove the stink in the meat and make it more fragrant. So it's called fennel. ***Cumin powder is mainly prepared by mixing and grinding cumin granules, anise, cinnamon and other spices. So if you add cumin powder, you don't need to add other spices like star anise and cinnamon. ***Mutton soup
