The red lamb soup is red but not spicy, crispy and not sorrowful, fat and not greasy.Enjoy the cold winter seasons. In addition to enjoying the joy of gathered furnaces, you can also receive the effect of nourishing fitness, driving cold and warming.The practice of authentic red lamb is very particular. If you want to do it authentic, you must pay attention to the selection of mutton, the completeness of the seasoning, and the cooking of mutton soup.Next, I will introduce the practice of red lamb.
The practice of tomato red braised mutton
500 grams of ingredients, 200 grams of radish, garlic, seafood sauce, oyster sauce.
Method 1. Cut the mutton into a 3 cm square and put it in hot water for about 25 minutes.
2. Add a little oil to the wok. After sauté the garlic, add the mutton to stir fry and stir -fry, and then add the seafood sauce and oyster sauce and stir well.
3. Put the radish in the casserole, and then pour the explosive lamb into the casserole, add an appropriate amount of water, and then slowly simmer the lamb until the lamb is rotten.
How to make good red lamb in the family. 1. Look at the degree of rotten lamb, you can use chopsticks to poke the mutton, you can poke into the mutton, and when the lamb pot is on the table.
2. If you have a ready -made alcohol or small electric furnace in your home, you can eat it while heating, eat the meat, and eat vegetables in the soup.
3. Seafood sauce and oyster sauce can be bought in the supermarket.
The practice of chestnut red molt lamb
750 grams of ingredients, 4 carrots, 25 grams of tomatoes, 75 grams of celery segments, half onions.Soy sauce, rice wine, green onions, ginger slices, refined salt, sugar, edible oil each in moderation.
Method 1. Cut the lamb into a block of 3 cm, soak it in the water for 30 minutes, pick up the blood, and then put it in boiling water and wash it.Carrots and onions are cut into rolling knives.
2. Stir -stir -fry the fire, pour the edible oil to heat, add the onion and fragrant, pour in the lamb slightly, and stir the tomatoes and fry.
3. Add an appropriate amount of water to soak the ingredients, add carrots, celery segments, refined salt, soy sauce, rice wine, green onion section, ginger slices, white sugar, boil on high heat, simmer on low heat and cook until the juice is thick.Essence
How to cook tomatoes red and braised mutton 1. Lamb should soak blood and fishy smell before cooking.
2. Put carrots, celery, onions, etc. during cooking, all have a certain effect of removing fishy smell.
3. The cooking of mutton is mainly based on the taste. It should not be tuned lightly, which exposes the inherent taste of the lamb.

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