Chinese Food
Braised mutton with milk
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Mutton tastes sweet but not greasy. It is warm but not dry. It has the effect of appetizing and strengthening the spleen, warming and nourishing qi and blood, warming and expelling cold. It is more suitable for eating in cold winter. Mutton has a unique flavor. Those who like it will think that it's not like eating mutton. But I don't like it very much. So when eating mutton, they will be more picky. Comparatively speaking, I think black goat's taste is relatively light. So I usually buy black goat. After the mutton is bought, you are used to blanching to remove the blood. When blanching, you must put some prickly ash without covering the pot. This can remove the taste of mutton very well. When cooking mutton, you can also go to the taste of mutton with some carrots. As for how to taste, you can like it. This time I use nanru and tangerine peel to cook. The dishes are red and bright. There is no coquette at the entrance. Moreover, the juice is fragrant and aftertaste. It's worth trying.
Cooking ingredients
Cooking Steps
Step1:The mutton is cleaned and chopped into small pieces. The carrot is peeled and cut into pieces. The ginger is peeled and sliced. The onion is cut into sections. The orange peel is soaked in advance and the white film is remove
Step2:In a cold water pan, sprinkle the leg with prickly ash, cover the pan and boil over high heat. Turn to medium low heat and continue cooking for about 10 minutes until the mutton is drained of blood
Step3:After the mutton has been vomited, remove it and wash it with warm water
Step4:Heat a certain amount of oil under the cast iron pot. Stir fry ginger slices and scallion
Step5:Pour the mutton into the pot. Stir fry the mutton to dry
Step6:Pour cooking wine into the po
Step7:Stir fry mutton until the cooking wine evaporates. Transfer in nanru, raw soy sauce, old soy sauce and suga
Step8:Stir fry the mutton and seasoning evenly. Add the boiled water that has not been used for mutton into the pot, and put in the tangerine peel
Step9:Cover the pot. Boil over medium heat. Turn to low heat and simmer for 1 hour
Step10:When I was a child, I opened the lid of the pot and put in carrots
Step11:Stir fry carrots and mutton evenly. Cover the pot and simmer for 10 minutes
Step12:After stewing, open the lid and adjust the salt as needed.
Cooking tips:1. When the mutton is blanched, don't cover the pot. It's good for dispersing the mutton flavor; 2. The time and quantity of stewing mutton. It depends on the quantity of mutton. The size of the pot and the firepower used should be adjusted properly; 3. Put the carrot in the pot and stew it. I stewed it for 10 minutes. If you like the soft waxy point, you can stew it for a while; 4. Remove the white film on the inner layer of the orange peel, or it will be bitter if you boil it for a long time; 5. There is saltiness in the South milk, raw soy sauce and old soy sauce. Do you need it Adjust the salt and see the taste; 6. After the mutton is stewed, don't rush to eat. But don't rush to open the lid after turning off the fire. Use the remaining temperature of the pot to continue to stew for 1020 minutes. The taste is better. There are skills in making delicious dishes.
