Stewed mutton
matters needing attention:Beef and mutton stew is different from pig bone. Do not use oil to explode the pot before stewing, but directly put cold water into the pot. Pork bones should be stir fried with scallion, ginger and garlic to remove the fishy smell. Some students don't understand that mutton has a fishy smell. My understanding of this problem is that I can never eat mutton with a fishy smell unless it is particularly bad. It's still a matter of habit and ideology. Don't get entangled.The problem of water. Stew in a pressure cooker for 10 minutes. Just after the water is ready, it can be done without mutton. It is better not to exceed 1/3 of the pot. The water for the method of simmering over a low fire for about 1 hour must be added enough at a time. You can add more water after simmering until half of the time. The soup leaks and tastes not fresh, especially the beef soup, which has no strong soup flavor.Mutton pot is difficult to brush. Just heat water. Everyone has eaten small hot pot at home. It is estimated that this is not a big problem.
Step 1 . Wash the mutton and blanch it in hot water. The blood is drained.
Step 2 . In the cold water, add mutton and all the spices mentioned above. Attention, especially remember to put cooking wine. The first time I didn't put it, and the second time I put it, the taste was really bad. Some websites say that liquor can not replace cooking wine, but I think that in addition to cooking wine, half a can of beer tastes good. Don't put salt first. If you put meat in advance, it is not delicious. I'll tell you when to wait.
Step 3 . Press the pressure cooker for 10-15 minutes, and chew the head for 10 minutes. I do it on the weekend, either in a pressure cooker or an ordinary cooker. I stewed the meat for 2 hours without using a pressure valve on a low heat. The meat tastes delicious.
Step 4 . After cooking, pour out the oil soup to cool it. The oil skin is thick and can be frozen. Later, stew or cook noodles. For stew, just put the oil in the pot, water, and vegetables after the pot is opened. Chinese cabbage, or pickled vegetable potatoes, depending on your personal preference.
Step 5 . There are many bones in mutton that can be left in the pot, and you can rinse the meat later (mutton is taken out and sliced, which is their original creation when I go back to the Inner Mongolia restaurant).
Step 6 . Large pieces of mutton, for beginners, there are only 1-3 people. Those who don't eat much and don't like leftovers can take out the large pieces of mutton, cut them into thin slices, cut the shredded meat vertically, and cut the direction of the shredded meat for a good entrance. Put it in a container and rinse as much as you can eat. Those who want to eat stewed meat can not cut it.
Step 7 . Salt problem:< br />& lt; br />& nbsp;& nbsp; Personally, I suggest that you can put it in advance when you are served. Reduce the salt intake and keep the soup fresh. Put salt too early. The oil stored in the refrigerator and the meat stored in the refrigerator waiting for the next meal will be very salty when they are put into the pot.
Step 8 . The above practice basically conforms to the northwest characteristics. Those who want to eat beef ramen can also refer to this method to cook beef bone soup.
Step 9 . The pressure cooker was used for the first time. To tell the truth, my father gave the pressure cooker to me. I always felt that it was not the same level as the electric pressure cooker. The technical difficulty and psychological requirement index were both high. When I heard the first air release and the first sound of the pressure valve, I basically hid outside the kitchen wall to watch. Therefore, in order to taste delicious and my little heart, although the thick walled pressure cooker was used for the second time, it was simmered gently without pressure valve.
Step 10 . For the problem of seasoning, I think that in addition to cooking wine and onions, ginger and garlic, it is OK to have pepper noodles at home, and others can be adjusted according to personal taste. Having eaten Thai food served by Sanzhai, Guizhou food served by Sanpao, and Korean food served by Xiaomei, the greatest feeling is that the same kind of food is put in different spice producing areas, and the local people must only use local materials to cook in the pot. Then there will be different local flavors. Therefore, the choice of spices can be freely matched, and it is unnecessary to think that there is no certain spice and doubt the taste of the food.
Step 11 . The temperature is very important. Stewed meat, stewed bone soup, put them in cold water. After 10 minutes of boiling, turn the heat down for about 1 hour. Look at the degree of softness and hardness, and cook more if it is hard. I'm afraid it's not as quick as it is chewy. In order to collect the soup, you can open the lid and fire for a while, 10-15 minutes, so as not to burn the pot. If there is no time, press the pressure cooker for 10 minutes, instead of the small fire part in the middle.
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