Chinese Food
Mutton stew is also sweet? Just serve the Cantonese.
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It's the time to make up mutton in winter. It's most often matched with radish. This winter, you can change some new patterns. Learn from Cantonese's tricks - stew with sugarcane. Sugarcane is fragrant, juicy and oil scraping. It can not only relieve mutton's fishiness and greasiness, but also make the soup delicious and sweet. Today, we use a cast iron pot with excellent sealing. It can retain the original taste of mutton soup to the greatest extent. The leftover soup is still a good hot pot bottom material. Use the cast iron pot to keep heating. Use it to scald vegetables or fry beancurd. The taste is first-class. Delicacy is delicacy delicacy delicacy. Welcome to the official WeChat official account - the official micro-blog food table foodvideo, which is convenient for you to ask gourmet. I wish you all a good meal and a good life.
Cooking ingredients
Cooking Steps
Step1:Add some Guangdong rice wine and stir fry until the oil is ou
Step2:Heat up the oil. Add 40 grams of garlic and 60 grams of ginger and stir fry. Then pour in mutton and stir fry. Pour in some soy sauce and 90 grams of bean curd with sauce and stir well. Do not over heat the water
Step3:When the soup boils, 150 grams of sugarcane, 80 grams of horseshoe and 60 grams of carrot are peeled and cut
Step4:Add proper amount of angelica, 1 crushed grass fruit and 4 cauliflower roots to enhance the fragrance. Simmer for 40 minutes under low heat
Step5:After stewing, add salt and sugar to taste. Sprinkle in garlic sprouts.
Cooking tips:The leftover soup can be made into a side stove after picking out the spices. It's used to scald vegetables or fry beancurd. It's also very delicious. There are skills in making delicious dishes.
