# 开箱大吉 牛转钱坤 #
I usually like to cook the famous Chaozhou dish with bamboo and lamb brisket. Today, I happened to see that there is still a bag of louver knots in the refrigerator, so this time I changed it to louvered lamb brisket.
This Panpan Defatted Bean Curd was purchased from Yamibuy. The price for 150g is 2.99.
Do you know the difference between bean curd skin, yuba and stick bamboo?
They are all soy products. The bean curd skin is the first layer of soy milk, which is generally a thin and transparent piece; the bean curd is the layer after layer of soy film, which is generally folded into a sheet; Zhizhu is a half piece of soy film frozen and formed into strips. .
The louver knot used this time is also called tofu skin in the north.
How to cook lamb brisket with louver knot
Raw materials: two boxes of mutton, mushrooms (no), two pieces of fermented bean curd, green onions and ginger.
key point:
Lamb should be over water. Add enough cooking wine to remove the fishy smell. The simmering time is about 2 hours on medium heat.
The louver must be soaked softly, usually half an hour.
Don't put the shutters too early, wait until the mutton is basically boiled and then add it.
If you use bean curd skin, be sure to add it before it is out of the pot, otherwise it will be easily boiled.
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# 开箱大吉 牛转钱坤 #
平常非常爱做潮州名菜枝竹羊腩煲，今天恰好看到冰箱里还有一包百叶结，于是这次改成百叶结羊腩煲。
这款盼盼脱脂豆皮结购自亚米网，150g价格是2.99。
大家知道腐皮、腐竹和枝竹的区别吗？
它们都是黄豆制品。腐皮是豆浆的第一层膜，一般是薄透的大片；腐竹则是之后的一层层豆膜，一般折叠成片状；枝竹则是把半块豆膜急冻成形，呈条状。
这次用的百叶结，北方也称豆腐皮。
附百叶结羊腩煲做法
原料：羊肉两盒，香菇（没有），腐乳两块，葱、姜。
关键点：
羊肉要过水。加充足料酒去腥。炖煮时间大约中火2h。
百叶结要泡软，一般半小时即可。
百叶不要放的太早，等羊肉基本焖煮烂了再加。
如果用腐皮，一定要出锅前再加，否则很容易煮烂。
