【Xiuyang Kitchen】Eat two lamb chops!
I haven't cooked for a long time, and my aunt just left to buy lamb chops to replenish qi and blood. Making roast lamb chops today! very delicious!
The lamb chops are bought and soaked in water to remove blood, soak for an hour, and remember to change the water every once in a while! Soak until there is no blood and water, put it into the pot, pour in an appropriate amount of cooking wine and ginger slices. If there is not enough time, it doesn't matter if there is a little blood, there will be more foam.
Boil over high heat, reduce to low heat, and simmer2hours. At this time, the lamb chops are just cooked and soft, and the taste is the best! If the time is short, it will not be able to bite, and if the time is too long, it will be too soft and not suitable for cooking.
Boil on high heat and remember to skim off the foam, and skim a few times.
Turn off the heat after simmering for two hours, The cooked mutton soup must not be Throw it away and keep it for another use!
Take a few pieces of meat and excess soup into a small pot, continue to simmer over low heat, and cook into lamb chop soup. Pour remaining soup into a small bowl.
Cut up your favorite side dishes: potatoes, onions, and tofu skins.
Hot oil in a hot pan, add half a bag of Chongqing Dezhuang hot pot ingredients to the oil, stir-fry until fragrant, add garlic, add lamb chops and stir-fry over high heat, lock it as quickly as possible Live amniotic fluid.
Pour in the onions, potatoes, and tofu skins and stir fry evenly.
Pour in the lamb chop soup that was mixed in the bowl just now, cover the lid and bring to a boil, then turn to low heat and simmer15< /span>The lid can be opened in minutes.
Sprinkle with cumin and stir fry evenly, taste the saltiness, if not enough, you can add some dark soy sauce! Add the chopped chives, mix well and serve! !
The lamb chops that have been simmered in a small pot just now add white radish and simmer for half an hour. Add salt to taste.
Add rice noodles, sprinkle with chives, and you are a bowl of fragrant mutton rice noodles! ! ! A bowl of rice noodles is so delicious, light and nourishing! The rest of the sheep soup is heated up and put in rice noodles tomorrow morning, and breakfast is done again! ! ! ! Nutritious mutton rice noodles! Simple and easy to operate!
Show Original
【秀羊厨房】羊排两吃！
好久没做饭了，刚好姨妈走了买了羊排补补气血。今天就做烧羊排啦！超好吃！
羊排买回来泡水去血水，泡一个小时，每隔一会儿记得换水哈！泡到没有血水了，就放入锅中，倒入适量料酒，姜片。如果时间不充裕，有一点血水也没关系，浮沫会多一些。
大火煮开转最小火，焖煮2小时。此时羊排刚好煮软，入口口感最好！时间短了咬不动，时间长了太软，不适合烧菜。
大火煮开记得撇去浮沫，多撇几次。
焖煮两小时后关火, 煮好的羊肉汤一定不要倒掉，留着另有用处！
捞几块肉和多余的汤转到小锅里，继续小火焖煮，煮成羊排汤。剩余的汤倒入小碗备用。
把自己喜欢的配菜：土豆，洋葱，豆皮切好。
热锅烧油，油热放入半包重庆德庄火锅料，炒香炒开以后，倒入大蒜，倒入羊排大火翻炒，最快速地锁住羊排水分。
再倒入洋葱，土豆，豆皮这些配菜，翻炒均匀。
接着倒入刚才匀在碗里的羊排汤，盖上盖子大火煮开后转小火焖煮15分钟即可开盖。
撒上孜然翻炒均匀，尝尝咸淡，不够味可以加点老抽！放入切好的香葱，搅拌均匀就可以吃啦！！
刚才一直用小锅炖煮的羊排再加入白萝卜炖煮半小时。加入食盐调味。
加入米粉，撒上香葱，就是一碗喷香的羊肉米粉啦！！！嗦一碗米粉，太好吃了，清淡又补身体！剩余的羊汤明早加热放入米粉，早餐又搞定啦！！！！营养羊肉米粉！简单易操作！
