Chinese Food
Winter solstice must eat cold meat dishes - [stir fried mutton with coriander]
(204385 views)![Winter solstice must eat cold meat dishes - [stir fried mutton with coriander]](https://cp1.douguo.com/upload/caiku/a/0/8/yuan_a0bbba38e3433f6ea4513a0412758568.jpg)
Winter is the best season to eat mutton. Mutton tastes sweet and greasy. It is warm but not dry. It has the effects of Tonifying the kidney and strengthening the Yang, warming the cold, warming the Qi and blood, appetizing the stomach and strengthening the spleen. Therefore, mutton has always been regarded as the main food in winter by Chinese people. Winter is not the essence of sheep, but spring is the disease of plague. Therefore, in winter, we have to replenish the essence and Qi to keep out the cold wind and improve the body's immunity. Although mutton is a good thing, it has a unique sheepsy smell. Some people love it and some people are afraid of it. I am especially afraid of that taste. But it doesn't matter. Pepper and cumin are very good seasonings to remove sheepsy smell. If you are afraid that the taste of stewed mutton will stay at home for a long time, you can use the mutton slices with hot pot to stir fry just like me. In winter, you can store one or two boxes in the refrigerator. Take them out when you want to eat them. You can make them without defrosting. First boil a pot of pepper water. Then the mutton slices will quickly burn and change color. Then add dried pepper, ginger and coriander to stir fry together. Season with proper salt and a little soy sauce But don't forget the key cumin powder
Cooking ingredients
Cooking Steps
Step1:Ginger peeled and sliced. Dry pepper sliced. Coriander peeled and yellow leaves washed and slice
Step2:Pour enough water into the pot. Put in the pepper seeds
Step3:Boil the water in the pan over high heat. Turn to medium low heat. Cover the pan and cook for 10 minutes
Step4:After the pepper water is cooked, add the mutton roll
Step5:Quickly scald and discolor mutton and drain immediately for use
Step6:Heat up the wok, add some oil, add shredded ginger and dried pepper and stir fry
Step7:Pour mutton into the wok
Step8:Pour the cilantro into the wok
Step9:Add some salt, soy sauce and cumin powder. Stir quickly.
Cooking tips:1. Mutton doesn't need thawing; 2. Scalding mutton slices with prickly ash has the effect of removing the sheepish smell. When scalding, it must be fast. The discoloration should be picked up immediately. Don't scald it very well. Otherwise, it will be old; 3. The mutton has been scalded to the point of breaking. The action of frying in the oil pan should be fast. There are skills in making delicious dishes.
