Kiki beef's private dish 6 - Braised Lamb Chop(niu de si fang cai hong shao yang pai )

Kiki beef's private dish 6 - Braised Lamb Chop

Introduction:

"The winter of 2012 is extremely cold, and in this ice and snow season, in addition to adding clothes to keep warm, we must remember to eat tonic ~ ~ ~ speaking of eating, ha ha, the most suitable food in winter is mutton, because the Yang Qi of human body is hidden in the body in winter, it is easy to appear cold hands and feet, blood circulation is not smooth, and mutton has the function of dispelling cold in warmth, warming and replenishing qi It has the functions of blood, kidney tonifying, Yang strengthening, appetizing and spleen strengthening. Therefore, eating mutton in winter can not only resist wind and cold, but also nourish the body. This is the benefit of eating mutton in winter. In addition, mutton contains less fat and cholesterol, and is rich in protein, vitamins and trace elements. In addition, mutton has higher calories than other animal meat. Eating mutton in cold winter can replenish qi, promote blood circulation and enhance cold resistance. Therefore, eating more mutton can also improve the body's immunity. There is a folk saying that "if you want to live a long life, you should often eat mutton.". There are many ways to eat mutton, such as cumin mutton, fried mutton with scallion, mutton hot pot, mutton steamed bun, mutton dumplings, mutton soup and so on

Production steps:

Step 1: prepare the ingredients;

Step 2: wash carrot and cut into pieces;

Step 3: clean the lamb chops and cut them into pieces;

Step 4: put the lamb chops in a cold water pot, boil the water, skim the foam, and add cooking wine, scallion and ginger;

Step 5: take out the lamb chops, rinse them with cold water and drain the water;

Step 6: add oil to the hot pot. When the oil temperature reaches 50%, add pepper, star anise, cinnamon, RouKou, Caogou and Xiangguo in turn to stir fry the flavor;

Step 7: add scallion, ginger, garlic, pepper and saute until fragrant;

Step 8: put the lamb chops into the pot;

Step 9: stir fry for a while;

Step 10: stir in soy sauce, soy sauce, soy sauce, cooking wine and stir well;

Step 11: stir fry until each lamb chop is evenly colored;

Step 12: add boiling water;

Step 13: bring to a boil over high heat, turn to low heat and simmer for about 1.5 hours;

Step 14: add carrots, cover and simmer for 15 minutes;

Step 15: add rock sugar and salt, stir fry evenly;

Step 16: collect the juice and serve on the plate.

Materials required:

Lamb chop: 1000g

Carrot: 2

Scallion: right amount

Ginger slices: right amount

Garlic slices: appropriate amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Meat bandit: 1

Caokuo: 1

Fragrant fruit: 1

Dry red pepper: right amount

Old style: moderate

Soy sauce: moderate

Li Jinji's Secret braised sauce: right amount

Cooking wine: moderate

Rock sugar: a little

Salt: right amount

Note: cooking experience: 1. Add a little cooking wine, scallion and ginger to blanch the lamb chops, which can effectively remove the smell of mutton; 2. Add enough water at one time; if the soup is not stewed, and the lamb chops are not rotten, add water to continue to stew, please heat the water; 3. Add carrots to remove the smell of mutton when cooking. Nutritional value: mutton is tender, easy to digest, high protein, low fat, and contains more phospholipids, less fat than pork and beef, and less cholesterol. It is one of the delicacies to prevent cold and warm tonic in winter. Mutton is warm and sweet, which can be used for tonic and dietotherapy. It is an excellent strong and disease eliminating food. It can replenish qi, tonify deficiency, warm in the middle, invigorate kidney, invigorate Yang, promote muscle strength, and resist cold The effect of wind cold. Food: 1, mutton should not be eaten with pumpkin, watermelon, catfish, food will easily make people stagnant and full of disease; 2, do not eat with dried vegetables; 3, eat mutton can not add vinegar, otherwise heat attack; 4, not with buckwheat, bean paste with food. 5. 6. It is not suitable to drink tea immediately after eating mutton, or to drink tea while eating mutton. Note: the above information is quoted from Baidu Encyclopedia for reference only.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Niu De Si Fang Cai Hong Shao Yang Pai