One winter was very busy, so I often stewed a pot of mutton soup with my meat father, ginger and mutton, and sprinkled with a lot of white pepper. It tasted warm and fufu, and I could eat a small pot of coriander! So, do you know why I am called "Yuanqian"_(•̀ω•́ ”∠)_
Stewed Lamb Scorpion
Some time ago, I received lamb chops and lamb hind legs from some friends, and I made several lamb dishes. Today, I will organize them and share them with you.
Braised Lamb
Braised mutton is a famous dish in Northwest China, and it was also the "imperial meal" of Emperor Puyi of the Qing Dynasty. It is exquisite to make. I read a lot of information before and said that I should first use lamb bones and lamb to make a broth, and use enough spices to enhance the aroma of the lamb. After that, I will stir fry, put side dishes, hand-rolled powder, and broth to stew together. cook. Because I made it at home and the ingredients at hand were limited, I made a simple version, and the taste was amazing (I really wanted to go to the local area to eat an authentic ✪ω✪ after eating it) !
At noon that day, I didn’t finish eating, so I added a pack of beef balls, added some wide noodles, and threw a few side dishes in the evening, and it became a cow (east) sheep ( north) one ( everyone ) (chaos) Dear (stew) , I had a full meal with my meat father ٩(๑>◡<๑)۶
Especially the potato flour inside! Those who love to eat pink stars can't stop eating
Ingredients:
Lamb hind leg 300g
About 2 servings, you can increase or decrease according to your actual situation.
1 pepper
1 red bell pepper
1/2 onion
1 carrot
It can also be replaced with cabbage, potatoes, etc. I personally prefer carrots, stewed a little bit.
1 packet of potato flour
I can’t buy hand-rolled flour. I checked the method and used potato starch, so I’ll be lazy and use potato flour (•̀ω•́)✧.
1/2 spring onion
4 slices of ginger
5 cloves of garlic
1 green garlic
3 spoons soy sauce
1 spoon of bean paste
dry red pepper
Grass fruit, nutmeg, pepper powder, white pepper and other spices in moderation
Appropriate amount of hot water
Appropriate amount of base oil
Appropriate amount of salt
Practice:
1. Cut the hind leg of lamb into large pieces, cut the onion, green pepper, and red bell pepper into large pieces, cut the carrot into chunks with a hob, cut the onion and green garlic obliquely into slices, and pat the garlic flat.
2. Put the mutton in a pot under cold water, and put it into the water with a few slices of green onions and 2 slices of ginger: after boiling, skim off the foam, drain and set aside.
3. Heat up the frying pan, pour in an appropriate amount of base oil, add onion, ginger, garlic and dried red pepper, and fry on low heat until the aroma comes out.
4. Pour in the drained mutton pieces, stir-fry until the color changes, add bean paste and soy sauce and stir-fry evenly;
5. Pour in the onions and green and red peppers, and continue to stir fry.
6. Pour in hot water, bring to a boil over high heat, skim off the froth, sprinkle with crushed peppercorns and white pepper, and use a planer to plan some grass fruit and nutmeg powder, turn to low heat and simmer for 60-90 minutes, cover the lid, When it is about 30 minutes to simmer, add the carrots.
I like to eat carrots that are soft and rotten, so the stewing time with the meat is longer.
7. Add potato powder, stir evenly, cook for a while, then take out of the pan, sprinkle with green garlic.
Stewed carrots are also super delicious! I usually don’t like carrots (ÒωÓױ)
Rosemary Salt Roasted Lamb Hind
Lamb ham has rich muscles and a chewy texture, suitable for frying and roasting. I made it twice in a row, the first time I only used salt, rolled it in a burrito after baking, cut some cucumber strips and onion shreds, and added a little seasoning, especially the taste of sheep (Gang Zhen, actually Good lamb does not require complicated seasoning and preparation, and what you eat is the natural freshness of the lamb); the second time, some Mexican seasoning and cayenne pepper powder were added to make the taste richer and the color more beautiful.
Ingredients:
1 piece lamb hind leg
Marinade:
2 tablespoons olive oil
Freshly ground black pepper
freshly ground sea salt
1 rosemary
2 tablespoons Mexican seasoning (optional)
1 tsp cayenne pepper powder (optional)
Roasted Vegetables:
1/2 soft-boiled apple
Haha didn't expect that! Baked soft-boiled apples go well with grilled meats, I love it!
1/4 onion
Brussels sprouts 5 pcs
1/2 potato
2 tablespoons olive oil
Freshly ground black pepper
freshly ground sea salt
other:
Appropriate amount of base oil
freshly ground sea salt
Practice:
1. Rinse the lamb chops with clean water after thawing at room temperature, dry the surface with kitchen paper, pour some olive oil, crushed black pepper, sea salt and other seasonings, massage both sides evenly, sprinkle some rosemary leaves, and wrap in plastic wrap , refrigerated in the refrigerator for 24~48 hours to fully taste;
2. Preheat the oven to 180°C, put a grill on the middle layer, and put a baking tray on the middle and lower layers.
3. Cut all the vegetables into small pieces of similar size, pour some olive oil, crushed black pepper and salt, and stir;
4. After the pan is heated, drizzle with an appropriate amount of base oil. When the oil temperature rises slightly, let the fat part of the lamb's hind legs go down first, and fry the oil until it is browned;
5. Put the mutton flat, 30s~1 minute per side, fry the surface at high temperature, seal the gravy, and fully brown;
Places with a lot of seasoning are easier to burn, so be careful not to burn the mutton as much as possible.
6. Put the fried mutton on the grill, put the processed vegetables on the baking tray on the next layer, and heat up and down for 20 minutes;
The roasted mutton is not fully cooked and has a light pink color. If it is not acceptable, it is recommended to roast it for a while.
7. When the time is up, take out the mutton and put it on a drying net, put a plate underneath to catch the gravy, cover with tin foil and wake up the meat for more than 10 minutes, pay attention to heat preservation;
This step must not be missed, and the waking up of the meat will allow the gravy to flow back, so that everything will not flow to the table.
When I was frying the meat, I was in a hurry to take pictures, and the skin part of the meat was not fried evenly
8. Put on a plate and eat! Meat dishes come out in one pot!
Cumin-Fried Lamb Chops with Crispy Shells
When it comes to mutton, the first word that comes to mind is "cumin", followed by saliva. So when I received the mutton, I thought I must make this fried lamb chops with cumin. With a crispy shell, the outside is charred and the inside is tender, and it tastes as enjoyable as a skewer.
Ingredients:
500g lamb chops, 1 stalk of parsley
1/4 onion
3 cloves of garlic
4 slices of ginger
Chaotian pepper 2
1scoop soy sauce
Cumin powder 2 tsp
Appropriate amount of crushed pepper
crushed white pepper
Appropriate amount of salt
Appropriate amount of base oil
Practice:
1. Prepare all the ingredients: cut the lamb chops into sections, shred the onion, slice the garlic, parsley, and pepper, and cut 2 slices of ginger into shreds.
2. Put the lamb chops into the pot under cold water, add 2 slices of ginger to slightly splash the water, boil and skim off the foam, take out the lamb chops with a colander, drain the water, and set aside.
The mutton used this time has no strong smell, and the water is just for a little cleaner.
3. After the pan is heated, pour in the bottom oil and spread the bottom of the pan. When the oil temperature rises slightly, put in the lamb chops and fry on each side until golden.
Because of the non-stick pan I use, the heat is slightly higher. If using a cast iron pan, use medium or low heat to avoid burning.
4. Add onion, parsley, garlic slices, Chaotian pepper, and shredded ginger, stir well, and stir fry until the aroma comes out.
5. Sprinkle a spoonful of light soy sauce and stir-fry slightly, then pour in the mixed cumin powder, pepper powder, and crushed white pepper, stir evenly, taste the taste, and sprinkle some salt to taste.
The mutton used this time is Kazakh sheep from Sugan Lake. There is a New Year’s bonus on the official account. Friends who are interested can go and have a look
Please share this with your family and Friends
0 Comments