Lamb Stew with Green Radish
by Celery
Favorite
Difficulty
Easy
Time
2h
Serving
2
The easiest and most nutritious way to eat good lamb is stewed. Guarding the saucepan, slowly stew the mutton until it melts in your mouth. The soup can be more or less. The ingredients and seasoning are only to remove the fishy smell of the mutton. The key is to be patient and loving.
How to mutton mutton has always been a very important issue. We are here to talk about mutton, some people still like to have a little taste, if there is no mutton, they think it is not mutton. I have summarized a few things. I don’t know if there is any reason. Let’s take a look-
1. Soak the mutton in advance, and change the water several times in the middle; some people say that the mutton can be used to soak the mutton with milk. I have not tried it, and I am mainly reluctant to milk;
2. The mutton that has been soaked should still be blanched to remove blood foam and impurities;
3. The necessary mutton-removing spices, such as pepper, star anise, cumin, bay leaf, grass fruit, etc., each has a little bit, and each one does not need too much; if it is braised and barbecued, you can also add chili and cumin; Add some pepper to the stew to make it more flavorful; adding a few hawthorn or dried hawthorn can not only remove the fishy, but also make the mutton more likely to be cooked;
4. Ingredients that can remove mutton, radish is the first choice, white radish, green radish, carrot are good; secondly, there are onions, coriander, etc., which can remove mutton and increase freshness. In particular, radishes cannot be omitted from the stew. White radishes are the best, and green radishes are also quite nourishing. Even if you don’t like it, removing it as a seasoning can also increase the freshness of the mutton soup.
Today, my dish of stewed lamb used the leftover corners of dumplings and kebabs, but it was definitely the best lamb. My husband’s relatives sent me half a lamb that was raised at home. Before I had time to buy the white radish, I used the green radish at home, which is a specialty of my hometown-the Weixian radish that tastes comparable to Yantai Apple Laiyang Pear! What a taste of Qin Yi's home!
Stewed until the bones are crispy and the meat is rotten, it almost melts in the mouth, and the taste is incredibly fresh. "
How to mutton mutton has always been a very important issue. We are here to talk about mutton, some people still like to have a little taste, if there is no mutton, they think it is not mutton. I have summarized a few things. I don’t know if there is any reason. Let’s take a look-
1. Soak the mutton in advance, and change the water several times in the middle; some people say that the mutton can be used to soak the mutton with milk. I have not tried it, and I am mainly reluctant to milk;
2. The mutton that has been soaked should still be blanched to remove blood foam and impurities;
3. The necessary mutton-removing spices, such as pepper, star anise, cumin, bay leaf, grass fruit, etc., each has a little bit, and each one does not need too much; if it is braised and barbecued, you can also add chili and cumin; Add some pepper to the stew to make it more flavorful; adding a few hawthorn or dried hawthorn can not only remove the fishy, but also make the mutton more likely to be cooked;
4. Ingredients that can remove mutton, radish is the first choice, white radish, green radish, carrot are good; secondly, there are onions, coriander, etc., which can remove mutton and increase freshness. In particular, radishes cannot be omitted from the stew. White radishes are the best, and green radishes are also quite nourishing. Even if you don’t like it, removing it as a seasoning can also increase the freshness of the mutton soup.
Today, my dish of stewed lamb used the leftover corners of dumplings and kebabs, but it was definitely the best lamb. My husband’s relatives sent me half a lamb that was raised at home. Before I had time to buy the white radish, I used the green radish at home, which is a specialty of my hometown-the Weixian radish that tastes comparable to Yantai Apple Laiyang Pear! What a taste of Qin Yi's home!
Stewed until the bones are crispy and the meat is rotten, it almost melts in the mouth, and the taste is incredibly fresh. "
