"Winter is the end, and everything is collected." Winter is the end and end of the year, and it is also an extremely cold season. In winter, many people are craving for the taste of mutton! Especially the "gulu gulu" boiling mutton soup makes people salivate.
"Compendium of Materia Medica" records: " Mutton is warm in nature, sweet in taste, and replenishes Qi. " Mutton is warm in nature. For people with cold hands and feet and repeated colds, it is very nourishing in the cold winter!
Although mutton soup is nutritious and delicious, it is a bit heavy to make, because the mutton smell of mutton is too strong. If is not handled well, a pot of mutton soup will be completely ruined. Chef Liu Long teaches fans a few tricks to ensure that this radish, angelica and mutton soup will be stewed to be extremely fragrant and odorless!
In addition to the delicious lamb soup, Chef Liu Long also teaches you a special cooking method, using the "smoking" method to make lamb scorpions. The home version of smoking not only saves time and effort, but also tastes great!
For the specific method, let’s see how the chef operates it. Don’t miss Beijing TV’s “Warm Taste” at 17:08 today, and quickly learn how to arrange it for your family!
Nuannuan Food
Nuannuan Chef
Liu Long
Nuannuan Host
Yilin
Nuannuan has something to say:
In addition to remembering to watch the show on time today, at the end of the article Nuannuan will share with you a specific recipe for mutton delicacies. If you like it Warm fans, don’t forget to leave a message and share!
Eat mutton in winter to warm yourself up and keep out the cold. In winter, mutton is often cooked with white radish. In fact, white radish is not the only perfect match for mutton. There are also "piyazi" that can remove the smell of mutton and add flavor "--onion!
Onions have a spicy and stimulating taste when eaten raw, but when cooked, they have a sweet aroma from the inside out.
The most popular ingredient used by Xinjiang people when stewing mutton is onions. Many barbecue restaurants also use onions to marinate beef and mutton. This is mainly because the taste of onions can mask the fishy smell of mutton and it tastes more enhanced. Shanti Fresh ～
Today, we will use onions to match the mutton and make a crispy cumin mutton that has no fishy smell, is crispy on the outside and tender on the inside and sweet on the inside, guaranteed to be enjoyed by both adults and children at home. Love to eat.
When it comes to ingredients, we pay attention to eating the original flavor . There is no need to add too many seasonings to avoid covering up the taste of the ingredients. The same goes for today’s mutton! Mutton is paired with onions to solve the problem of fishy smell. The main purpose of marinating is for seasoning..
In addition to the basic addition of salt to enhance the flavor, making the interior of the mutton tender and tender is also a key . Just add a little egg liquid and starch and wrap it lightly around the lamb leg meat. After oiling, the meat will be soft and tender, even a 3-year-old child can chew it .
Another unique feature of this recipe is the crispy skin! Making crispy skin is not troublesome. You can cut the leftover wonton skins at home into small pieces and fry them in a pan. tastes crispy like potato chips. children especially love it!
The crispy skin is stir-fried with the lamb, and then sprinkled with a handful of cumin. The texture is rich and the meat is crispy on the outside and tender on the inside. is more tender than grilled lamb kebabs and more flavorful than fried grilled lamb!
This winter, quickly learn to cook a plate for your family. It is delicious and nourishes the body and enhances resistance~
. Pickled mutton: Cut the mutton leg meat into small pieces, add an appropriate amount of salt and rice wine, mix well, and then Add pepper to marinate, then add a little egg liquid and starch and mix well.
. Make the crispy skin: Cut the wonton skin into diamond-shaped slices. Heat 50% of the oil in the pan, add the wonton skin and fry until golden brown. Turn off the heat and remove the crispy skin.
. Fried mutton: Continue to heat the oil pan, pour in the marinated lamb shank, stir with chopsticks and fry for 2 to 3 minutes (if you like a soft and tender texture, fry for 2 to 3 minutes, if you like a crispy texture, take it out and wait for the oil to heat up) Then explode again after high).
. Stir-fry is complete: Leave a little base oil in the pot, pour in onion and red pepper diced and stir-fry, then add lamb shank diced, chili powder, cumin powder and a little salt, quickly stir-fry until fragrant, then pour Add the crispy skin and quickly stir-fry it out of the pan. Sprinkle some chopped coriander to finish ~
