Coix and mutton casserole
Introduction:
"There are still some job's tears left at home. I just bought another piece of mutton, so I tried to make a job's tears mutton pot."
Production steps:
Step 1: general plan of ingredients. Soak job's tears for two or three hours in advance and boil for 5 minutes
Step 2: Smash ginger, garlic, fennel rhizome (or celery rhizome), cut onion into 1,5cm cubes
Step 3: put olive oil in the pot, saute ginger, garlic, fennel and onion
Step 4: add the cut mutton and fry until golden on both sides. Add seasoning wine and grind black pepper
Step 5: boil potatoes and carrots in boiling broth until 6 mature. Put them into electric stew with mutton and coix
Step 6: low end electric stew for an hour and a half, add coarse salt in the pot, I add about 5ml of coarse salt (before the soup is salt free). Then stew for another one and a half to two hours. Turn off the fire. Before eating, return to the ordinary pot, boil for 10 minutes, then you can serve
Materials required:
Hind leg meat: 500g
Carrot: one
Potatoes: two
Fennel root: 80 grams of stem (or celery rhizome) half block
Job's tears: 100g
Crushed rosemary: 2ml
Thyme: 3ml
Seasoning wine: moderate
Vinegar: 1 teaspoon
Soup: 400ml
Ground black pepper: right amount
Salt: right amount
Olive oil: right amount
Ginger: moderate
Garlic: two
Onion: half a grain
Mushroom: two
Celery: appropriate amount (or coriander) of broken leaves
Note: I'm afraid that my electric stew is not powerful enough to cook job's tears, so I cooked job's tears in boiling water in advance. Everyone uses different electric stew, and the evaporation degree of water is different, so I try the saltiness of my soup when adding coarse salt. After a night's cooking, all kinds of mutton vegetables will fully absorb the salt, So the meat the next day tastes more delicious than just cooked
Production difficulty: simple
Technology: stewing
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Yi Mi Yang Rou Bao
Coix and mutton casserole
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