Chinese Food
Nourishing lamb chops
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It's rainy in winter. It's cold. Take an umbrella and walk to the swallow's house. Face the cold wind all the way. I can't help pulling my scarf. I'm still shivering. Push the door into the room. Wave away the cold rain in the umbrella - mother swallow. It's too cold. Have a cup of hot tea. Today I'll make you mutton chops to keep you warm. I heard that I had lamb chops. I poured a cup of hot water couch in silence. I really have no interest in mutton. One mid autumn business trip in Yinchuan, my friend took me to have a meal, which is said to be the most authentic whole sheep feast in the region. The next morning, I belched and smelled like mutton. For children in the south, the rough mutton practice in the North is really unacceptable. Among all kinds of mutton you have eaten, you still prefer the southern delicacy. But you still don't like the mutton smell. Just taste a few pieces and put the chopsticks quickly. In the time of listening to the cold rain, mother swallow has been tossing in the kitchen. There is a layer of white heat and strong fragrance in the kitchen. I can't help being curious. I decided to go to the kitchen to have a look
Cooking ingredients
Cooking Steps
Step1:Prepare food material
Step2:Wash the mutton for use. Peel the Huaishan and carrot and cut the hob. Peel the ginger. Pat the whole ginger for use
Step3:Mutton, Huaishan, carrot, jujube, medlar all ingredients one by one through the water filter dry standby
Step4:In the oil pan, stir fry ginger until it's yellowish. Stir fry mutton
Step5:Add cooking wine, raw soy sauce and salt. Stir fry until the mutton tastes good (this step is very important. The mutton tastes good only when it is stir fried. The smell is not strong)
Step6:Add angelica and boiled water covered with mutton noodles and simmer for one hour (add enough water at one time)
Step7:Put in Huaishan, carrot, dangshen and jujube one hour later, and then simmer for another half an hour
Step8:When the juice is about to be collected, add wolfberry, Niang wine and chicken essence for seasoning. Cook for another 5 minutes and you will be ready to start cooking
Step9:You can eat it on the table.
Cooking tips:[tips] 1. Pat the whole ginger flat. Don't cut it. The stewed ginger tastes delicious. It's more delicious for people who like ginger to have a piece of spicy soup; 2. Add enough water for stewing and boiling at one time. Don't add enough water in the middle. This kind of soup is thick; 3. The secret to remove the mutton smell is to stir fry it when it's fried. Cooking wine and Niang wine can remove the smell of mutton. 4. After peeling, don't expose to the air. Soak in water. Otherwise, it will turn yellow easily. Mutton simmered slowly in the kitchen. We chatted outside. By the way, we baked a plate of preserved grapefruit skin for snacks. Time was slowly passing in the waiting. A dish of fragrant lamb was finally on the table. A bowl of lamb chops was clapped. The mutton was tender and tasty. one more bowl. Delicious cooking
