Chinese Food
Braised mutton with nanru chestnut
(65130 views)
People's love for hard dishes often exceeds their expectations. Even Tang Wei, who is on the literary and art fresh route, has admitted his love for meat essence . In daily life, regardless of company meals or ordinary family banquets, as long as there are braised pork, stewed mutton, stewed beef and other hard dishes, the expression of everyone is immediately different. It seems that other light dishes are ritual appetizers . only these hard dishes can let them put down their body and devote themselves to it. Don't believe it? Ask the director of the food program. Let them disclose the fluctuation of the ratings. The peak must be the moment when hengcai appears. And the most popular dish in winter must have something to do with meat. And it must have something to do with mutton. When the autumn wind blows, the crab feet itch; when the autumn wind blows, the sheep suffer. Santa's gift delivery. Need antelope. And Chinese winter table. 1000 housewives. Also with the mind cooking out a thousand versions of lamb style. Previous company at work
Cooking ingredients
Cooking Steps
Step1:Put the chestnuts on the chopping board. Don't use your left hand to hold them (in case of injury). Use your right hand to cut the cross with a knife.
Step2:Put water in the pot. Put chestnuts in the pot. Add a small spoon of salt. Boil for two minutes and turn off the heat.
Step3:Take out the chestnuts one by one. Peel off the shell and inner membrane while hot.
Step4:Put the spices into the cloth bag and tie them tightly for use.
Step5:Put clear water, ginger, scallion and a little Guangdong rice wine in the pot. Put the mutton into the blanching water.
Step6:Take out the mutton after blanching the bleeding foam. Wash off the surface foam with hot water for standby.
Step7:Heat the oil in the wok, stir in ginger and scallion, stir fry. Pour in mutton, stir fry for several times. Add in the soy sauce and stir fry until the color is on.
Step8:, put chestnuts, rose tofu milk (nanru), spice bag, hawthorn and Guangdong rice wine into the pot together. Add hot water until it is even with the ingredients in the pot. Cover the pot cover and boil it over high heat. Change the heat to medium heat for about 35 minutes until the mutton becomes soft and rotten. Open the lid and collect the soup until it is thick, then turn off the heat and put it on the plate.
Cooking tips:There are skills in making delicious dishes.
